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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "A roundup of delicious fried chicken sandwiches in Alameda, Oakland and San Francisco.",
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"description": "A roundup of delicious fried chicken sandwiches in Alameda, Oakland and San Francisco.",
"title": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda | KQED",
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"headline": "Bay Area Bites Guide to 7 Favorite Fried Chicken Sandwiches In San Francisco, Oakland and Alameda",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fried chicken’s appeal is universal--just take a look at Bay Area menus, which offer a tour of fried chicken styles from around the world, from Southern soul food chicken to Korean chicken to Japanese fried chicken. And while there’s no denying the elemental pleasure of tucking into a sky-high pile of the stuff, a good fried chicken sandwich adds flavors and contrast, elevating the chicken into something ever more majestic. Luckily, it’s easy to find a great chicken sandwich in the Bay Area. Here are seven of our favorites in Alamdea, Oakland and San Francisco. Did we miss yours? Let us know in the comments.\u003c/p>\n\u003ch2>\u003cstrong>Bakesale Betty\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109041\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109041\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5752.jpg\" alt=\"Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5752-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bakesale Betty's owner blue-wigged Alison Barakat and cheerful workers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As \u003cstrong>Bakesale Betty\u003c/strong>’s sandwich has been lauded by everyone from the San Francisco \u003ca href=\"http://www.sfgate.com/restaurants/article/Bakesale-Betty-Oakland-s-hottest-chicken-sandwich-2314731.php\" target=\"_blank\">\u003cem>Chronicle\u003c/em>\u003c/a> to ABC’s \u003cem>\u003ca href=\"http://abc.go.com/shows/the-chew/recipes/buttermilk-fried-chicken-sandwich-bakesale-betty\" target=\"_blank\">The Chew\u003c/a>\u003c/em>, there’s not much left to say at this point except: get it. If for some reason you haven’t partaken of this iconic Oakland sandwich, dreamed up by bewigged Australian Alison Barakat, cancel your plans for your next lunch or weekend and head to Temescal. Yes, there will be a line. No, there probably won’t be seating at the ironing board tables. No matter. This sandwich, one that launched a thousand imitators--with its combination of perfectly crispy chicken, tangy and spicy (sometimes viciously so) jalapeno coleslaw--deserves trying, no matter if you have to eat it Dr. Seuss style in a car, in the bar or somewhere very far. And did we mention it’s less than $10?\u003c/p>\n\u003cfigure id=\"attachment_109042\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109042\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5755.jpg\" alt=\"The iconic sandwich from Bakesale Betty's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5755-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The iconic sandwich from Bakesale Betty's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a>\u003cbr>\n5098 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/rHHx8GynSqu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 985-1213\u003cbr>\nHours: Tue-Sat, 11am-2pm; Sun-Mon, closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bakesale-Betty-108540575831119/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $8.25)\u003c/p>\n\u003ch2>\u003cstrong>Naked Lunch\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109049\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109049\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5834.jpg\" alt=\"The inside of Naked Lunch.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5834-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Naked Lunch. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you find yourself in North Beach and tired of Italian food--or are just looking for a relaxed patio where you can buy beer by the bucketful--\u003cstrong>Naked Lunch\u003c/strong> is your place. The affordable restaurant offers a view of the street’s many strip clubs and a small but considered menu from chef and owner Ian Begg. Sous chef Sarn Saechao also runs a \u003ca href=\"https://www.facebook.com/chao.mien.1/\" target=\"_blank\">Chao Mien pop-up\u003c/a> at the restaurant on Sunday nights and Monday lunch. Their sandwich features a pile of peppery fried chicken, buttermilk coleslaw, and a not-insignificant amount of creamy green garlic aioli. It’s delightfully messy, and while I ate it, I thought the \u003ca href=\"http://www.yelp.com/biz_photos/garden-of-eden-san-francisco?select=vdTNmVZR5gMu7M3aSEBXJw\" target=\"_blank\">brunette smiling down\u003c/a> from the Garden of Eden sign looked jealous.\u003c/p>\n\u003cfigure id=\"attachment_109052\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109052\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5854.jpg\" alt=\"Naked Lunch's fried chicken sandwich with green garlic aioli.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5854-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Naked Lunch's fried chicken sandwich with green garlic aioli. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.nakedlunchsf.com/\" target=\"_blank\">\u003cstrong>Naked Lunch\u003c/strong>\u003c/a>\u003cbr>\n504 Broadway [\u003ca href=\"https://goo.gl/maps/Djf1Jiii7DC2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94133\u003cbr>\nPh: (415) 577-4951\u003cbr>\nHours: Mon, 11:30am-2pm; Tue-Wed, 11:30am-2pm 4:30-10pm; Thur-Fri, 11:30am-2pm 4:30-12am; Sat, 11:30am-12am; Sun, 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Naked-Lunch-173960336908/\" target=\"_blank\">Naked Lunch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/nakedlunchsf\" target=\"_blank\">@NakedLunchSF\u003c/a>\u003cbr>\nPrice: $ (Fried Chicken Sandwich $11)\u003c/p>\n\u003ch2>\u003cstrong>Show Dogs\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109045\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109045\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5802.jpg\" alt=\"The inside of Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5802-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Show Dogs. \u003ccite>(Shelby)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Show Dogs\u003c/strong> might be a sausage fest--literally, they’re a bratwurst restaurant--but they know their fried chicken. That much is evident from their chef Seth Carter’s large fried chicken sandwich, featuring tender, turmeric-spiced chicken with a wonderfully crunchy skin, its texture reminiscent of cornflake-crusted chicken. It’s finished with garlicky aioli and a toasted bun, but the best part is its fiery slaw, packed with chunks of ginger and heavy on the mustard seeds.\u003c/p>\n\u003cfigure id=\"attachment_109050\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109050\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5846.jpg\" alt=\"The fried chicken sandwich from Show Dogs.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5846-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fried chicken sandwich from Show Dogs. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://showdogssf.com/\" target=\"_blank\">\u003cstrong>Show Dogs\u003c/strong>\u003c/a>\u003cbr>\n1020 Market St [\u003ca href=\"https://goo.gl/maps/Pvmse7Mov7w\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 558-9560\u003cbr>\nHours: Mon-Fri, 9am-9pm; Sat, 10am-9pm; Sun, 10am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ShowDogsSF\" target=\"_blank\">Show Dogs\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ShowDogsSF\" target=\"_blank\">@ShowdogsSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/showdogssf/\" target=\"_blank\">showdogssf\u003c/a>\u003cbr>\nPrice range: $ (Fried Chicken Sandwich $10)\u003c/p>\n\u003ch2>\u003cstrong>Lola’s Chicken Shack\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109039\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109039\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5727.jpg\" alt=\"Inside Lola's Chicken Shack.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5727-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Lola's Chicken Shack. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The first thing you notice about \u003cstrong>Lola’s Chicken Shack\u003c/strong> is that, appropriately, there are a lot of chickens represented in its decor. The diner-like interior is brightened with chicken sculptures, prints with chicken-crossing-the-road jokes, and paintings of chickens playing chess. Owners Mark, Nancy, and Ryan Rogers have created a relaxed, well-priced place that’s very family-friendly. They specialize in chicken tenders with various breadings--who doesn’t like chicken tenders?-- and your choice of sauces from a long list, but they also offer a selection of sandwiches. A chicken and waffles sandwich featured two generous pieces of crunchy and juicy chicken sandwiched between two fluffy, savory waffles spiked with black pepper and green onions. A maple-mustard sauce sounded bizarre but added an appealing dimension of savory-sweetness that recalled traditional chicken and waffles.\u003c/p>\n\u003cfigure id=\"attachment_109040\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109040\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5728.jpg\" alt=\"A chicken and waffle sandwich from Lola's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5728-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chicken and waffle sandwich from Lola's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.lolaschickenshack.com/\" target=\"_blank\">\u003cstrong>Lola's Chicken Shack\u003c/strong>\u003c/a>\u003cbr>\n1417 Park St [\u003ca href=\"https://goo.gl/maps/MmpnzPsChTB2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 521-4488\u003cbr>\nHours: Mon-Sat, 10am-9pm; Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lolaschickenshack/\" target=\"_blank\">Lola's Chicken Shack\u003c/a>\u003cbr>\nPrice: $ (Chicken and Waffles Sandwich $7.39)\u003c/p>\n\u003ch2>\u003cstrong>Marlowe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109046\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109046\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5812.jpg\" alt=\"The interior of Marlowe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5812-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior of Marlowe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Marlowe\u003c/strong>’s fried chicken sandwich, from chef Jennifer Puccio, is a classy, balanced affair. It’s big, but not excessively so. There’s bacon, but only a slice or two. It comes with your choice of fries or salad (go for the fries, which come with a horseradish aioli). The dark meat is coated with a crispy, thyme-scented batter, and a slick of Caesar aioli adds an umami funkiness. More crunch comes from the addition of romaine, and the bacon--completely necessary? Probably not. But it’s just enough to make it decadently satisfying, without requiring a nap afterwards.\u003c/p>\n\u003cfigure id=\"attachment_109051\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109051\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5850.jpg\" alt=\"Marlowe's fried chicken sandwich.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5850-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Marlowe's fried chicken sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://marlowesf.com/\" target=\"_blank\">\u003cstrong>Marlowe\u003c/strong>\u003c/a>\u003cbr>\n500 Brannan St [\u003ca href=\"https://goo.gl/maps/CUJuWcnWow92\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94107\u003cbr>\nPh: (415) 777-1413\u003cbr>\nHours: Mon-Wed, 11:30am-10pm; Thur-Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10am-10pm\u003cbr>\nFacebook: Marlowe\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/marlowesf\" target=\"_blank\">@Marlowesf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/marlowesf/\" target=\"_blank\">@marlowesf\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $16)\u003c/p>\n\u003ch2>\u003cstrong>Clove and Hoof\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109043\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109043\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5764.jpg\" alt=\"Clove and Hoof's kitchen and meat counter.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5764-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's kitchen and meat counter. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sandwiches at \u003cstrong>Clove and Hoof\u003c/strong>, from the husband and wife team John Blevins and Analiesa Gosnell, are almost mocking in their gargantuaness, and their fried chicken sandwich is no exception. It’s so large--two slabs of dark meat with a crispy caramel skin balanced on a too-small bun, with toppings spilling onto the plate--that it’s almost stressful to eat. But once you summon up the courage, you’ll be rewarded with an altogether satisfying riff on a bahn mi, featuring the chicken’s crunchy, candy-like skin; bean sprouts; mint and tart pineapple cubes that add a burst of sweetness. As is, it’s a balanced combination of sweet and savory, with heat from the jalapeno slices. But if you want more spice, don’t miss their smoky and delicious housemade charred jalapeno hot sauce.\u003c/p>\n\u003cfigure id=\"attachment_109044\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109044\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5770.jpg\" alt=\"Clove and Hoof's riff on a banh mi.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5770-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof's riff on a banh mi. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove And Hoof\u003c/strong>\u003c/a>\u003cbr>\n4001 Broadway [\u003ca href=\"https://goo.gl/maps/aE65pc1ze5Q2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 547-1446\u003cbr>\nHours: Wed-Mon, 11am-9:30pm; Tue, 11am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">@Clove_and_Hoof\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cloveandhoof/\" target=\"_blank\">@cloveandhoof\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $14)\u003c/p>\n\u003ch2>\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/h2>\n\u003cfigure id=\"attachment_109047\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109047\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5817.jpg\" alt=\"The inside of Rhea's.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5817-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The inside of Rhea's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken sandwich from the chefs at Mission institution \u003cstrong>Rhea’s\u003c/strong>--James Choi, Jesus Cendejas and Humberto Cantu--is almost comically large, definitely the largest on this list, and features pieces of the kind of beautiful fried chicken you see in KFC ads. It’s a mix of white and dark meat, with chili sauce adding a spicy kick and a craggy, crispy breading. There’s an pleasant funk to the sandwich--maybe fish sauce? My waitress wasn’t sure--adding a pleasant savoriness that contrasts the sweetness from an apple and jalapeno slaw. The fried chicken sandwich is only available at the cafe on Bryant and not at the \u003ca href=\"http://www.yelp.com/biz/rheas-deli-and-market-san-francisco\" target=\"_blank\">smaller outpost\u003c/a> on Valencia where the Korean Steak sandwich seems to be very popular.\u003c/p>\n\u003cfigure id=\"attachment_109048\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-109048\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/05/IMG_5822.jpg\" alt=\"A giant fried chicken sandwich from Rhea's Cafe.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/05/IMG_5822-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A giant fried chicken sandwich from Rhea's Cafe. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/rheas-cafe-san-francisco\" target=\"_blank\">\u003cstrong>Rhea’s Cafe\u003c/strong>\u003c/a>\u003cbr>\n2200 Bryant St [\u003ca href=\"https://goo.gl/maps/PL1z18p8FRu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 875-9481\u003cbr>\nHours: Mon-Sat, 8am-4pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rheas-Deli-Market-165988900133033/\" target=\"_blank\">Rhea's Deli & Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rheascafe\" target=\"_blank\">@rheascafe\u003c/a>\u003cbr>\nPrice: $$ (Fried Chicken Sandwich $13.20)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite South Bay Bagel Shops",
"title": "Bay Area Bites Guide to 5 Favorite South Bay Bagel Shops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A hard shell breaking through to a chewy inside, complete with a thick layer of cream cheese is the ideal example for what a bagel should be. Those who have enjoyed the pleasure of a classic New York style bagel will argue that the experience is not replicable anywhere else. While New York City maybe be synonymous with the classic bagel and schmear, that doesn’t mean you can’t enjoy a tasty bagel in the Bay Area. Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Regal Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalLox.jpg\" alt=\"A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned bagel shop in South San Jose has a loyal following of local customers who come to enjoy the shop’s chewy New York style bagels and gourmet spreads. Regal Bagel offers a standard selection of bagels as well as the popular marinara bagel and pesto bagel. The sun-dried tomato spread is thick and chock-full of sweet bites of sun-dried tomatoes. For fans of lox bagels, the peppered lox sandwich with red onions, capers, tomato and pepperoncinis is a must.\u003c/p>\n\u003cfigure id=\"attachment_108842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalCounter.jpg\" alt=\"Customers ordering at Regal Bagel in San Jose. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at Regal Bagel in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/regal-bagel-san-jose\">\u003cstrong>Regal Bagel\u003c/strong>\u003c/a>\u003cbr>\n125 Bernal Rd. [\u003ca href=\"https://goo.gl/jMDSVJ\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95119\u003cbr>\nPh: (408) 360-8809\u003cbr>\nHours: Mon-Thu 6am-4pm; Sat 6am-3pm; Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Regal-Bagel-117022838316434/\">Regal Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Izzy’s Brooklyn Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg\" alt=\"A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izzy’s Brooklyn Bagels serves bagels and Jewish specialties in a strictly kosher environment. Two stores in Palo Alto and East Palo Alto serve throngs of customers from the peninsula who line up for the dense, New York Style bagels. The lox bagel is served with a liberal schmear of cream cheese, red onions, crisp cucumbers and tomatoes. Enjoying the lox on the marbled rye and pumpernickel is highly recommended. Izzy’s also has an extensive offering of catering and party trays if you’re trying to enjoy bagels with a crowd.\u003c/p>\n\u003cfigure id=\"attachment_108834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Izzyscounter.jpg\" alt=\"Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysRaisin.jpg\" alt=\"A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysWholeWheat.jpg\" alt=\"A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.izzysbrooklynbagels.com/\">\u003cstrong>Izzy’s Brooklyn Bagels\u003c/strong>\u003c/a>\u003cbr>\n477 California Ave. [\u003ca href=\"https://goo.gl/MZOifi\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 329-0700\u003cbr>\nHours: Mon-Thu 6am-5pm; Fri 6am-4pm; Sat-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izzys-Brooklyn-Bagels-135671283130418/info/?tab=overview\">Izzy’s Brooklyn Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izzysbagels\">@izzysbagels\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Posh Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshLox.jpg\" alt=\"A Nova lox bagel sandwich on a rye bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nova lox bagel sandwich on a rye bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bagel is a small chain of bagel stores originating in Los Altos. The Mountain View location is independently owned and is a popular location for breakfast as well as lunch meetings over a bagel. The bagel sandwiches such as the cashew chicken salad crunch with large chunks of smoked chicken breast, dried cranberries and crunchy cashews are a crowd favorite. For the more traditional bagel fans, the nutty everything bagel is delicious with the sweet sun-dried tomato schmear.\u003c/p>\n\u003cfigure id=\"attachment_108838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshCounter.jpg\" alt=\"The counter at The Posh Bagel in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at The Posh Bagel in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshEverything.jpg\" alt=\"An everything bagel with sun-dried tomato spread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato spread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/posh-bagel-mountain-view?search_key=61728\">\u003cstrong>Posh Bagel\u003c/strong>\u003c/a>\u003cbr>\n444 Castro St. #120 [\u003ca href=\"https://goo.gl/V9XlYy\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 968-5308\u003cbr>\nHours: Mon-Fri 6:30am-5pm; Sat 7:30am-5pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Posh-Bagel/102228603153027?fref=ts\">The Posh Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Saratoga Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SartaogaLox.jpg\" alt=\"A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small neighborhood bagel store is popular for freshly prepared bagel sandwiches and the collection of gourmet spreads. The bagels have the ideal balance of a hard outer shell and chewy, moist interior. For breakfast, the Baja omelet with eggs, cheese, mushrooms and jalapeno is a crowd favorite. If you’re just looking for a toasted bagel with cream cheese, the tri-seed bagel with sunflower seeds, sesame and poppy seeds is a perfect match for the luxuriously creamy garden vegetable spread.\u003c/p>\n\u003cfigure id=\"attachment_108845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaBagels.jpg\" alt=\"The counter at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaTriSeed.jpg\" alt=\"A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.saratoga-bagels.com/saratoga-cafe-bagels-and-spread.html\">\u003cstrong>Saratoga Bagels\u003c/strong>\u003c/a>\u003cbr>\n12840 Saratoga Sunnyvale Rd. [\u003ca href=\"https://goo.gl/YxfcG3\">map\u003c/a>]\u003cbr>\nSaratoga, CA 95070\u003cbr>\nPh: (408) 867-6834\u003cbr>\nHours: Mon-Fri 6am-5pm; Sat 6am-4pm; Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Saratoga-Bagels-108118379229710/\">Saratoga Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/freshbagels\">@freshbagels \u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bagel Guys Bakery\u003c/h2>\n\u003cfigure id=\"attachment_108832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysCragel.jpg\" alt=\"A nutella cragel at Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A nutella cragel at Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relatively new option in the South Bay, Bagel Guys Bakery has already caught the attention of customers with their selection of bagels, breakfast sandwiches and fresh pastries. The small store serves a menu of standard bagel offerings as well as gluten-free bagels. Bagel Guys also serves a creation they call the cragel which is a bagel made from croissant dough for a buttery, flaky outer layer while maintaining the familiar chewy texture of a traditional bagel. The bagel guy breakfast sandwiches are customizable and are freshly prepared with cage-free eggs.\u003c/p>\n\u003cfigure id=\"attachment_108830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuys.jpg\" alt=\"Inside Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuySandwich.jpg\" alt=\"A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysEverything.jpg\" alt=\"An everything bagel with sun-dried tomato cream cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato cream cheese. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bagelguysbakery.com/menu.html\">\u003cstrong>Bagel Guys Bakery\u003c/strong>\u003c/a>\u003cbr>\n1702 Meridian Ave. [\u003ca href=\"https://goo.gl/3YmdPu\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\n(408) 784-7946\u003cbr>\nHours: Mon-Fri 5:30am-3pm; Sat-Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BagelGuysBakery/\">Bagel Guys Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelGuysBakery\">@BagelGuysBakery\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": "Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.",
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"description": "Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A hard shell breaking through to a chewy inside, complete with a thick layer of cream cheese is the ideal example for what a bagel should be. Those who have enjoyed the pleasure of a classic New York style bagel will argue that the experience is not replicable anywhere else. While New York City maybe be synonymous with the classic bagel and schmear, that doesn’t mean you can’t enjoy a tasty bagel in the Bay Area. Here are five tasty bagel shops in the South Bay Area that are worth visiting. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Regal Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108843\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalLox.jpg\" alt=\"A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108843\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A peppered lox bagel sandwich on a whole wheat bagel from Regal Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned bagel shop in South San Jose has a loyal following of local customers who come to enjoy the shop’s chewy New York style bagels and gourmet spreads. Regal Bagel offers a standard selection of bagels as well as the popular marinara bagel and pesto bagel. The sun-dried tomato spread is thick and chock-full of sweet bites of sun-dried tomatoes. For fans of lox bagels, the peppered lox sandwich with red onions, capers, tomato and pepperoncinis is a must.\u003c/p>\n\u003cfigure id=\"attachment_108842\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalCounter.jpg\" alt=\"Customers ordering at Regal Bagel in San Jose. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at Regal Bagel in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108844\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RegalMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108844\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RegalMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/regal-bagel-san-jose\">\u003cstrong>Regal Bagel\u003c/strong>\u003c/a>\u003cbr>\n125 Bernal Rd. [\u003ca href=\"https://goo.gl/jMDSVJ\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95119\u003cbr>\nPh: (408) 360-8809\u003cbr>\nHours: Mon-Thu 6am-4pm; Sat 6am-3pm; Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Regal-Bagel-117022838316434/\">Regal Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Izzy’s Brooklyn Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg\" alt=\"A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108835\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysLoxGourmet-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox gourmet bagel sandwich at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izzy’s Brooklyn Bagels serves bagels and Jewish specialties in a strictly kosher environment. Two stores in Palo Alto and East Palo Alto serve throngs of customers from the peninsula who line up for the dense, New York Style bagels. The lox bagel is served with a liberal schmear of cream cheese, red onions, crisp cucumbers and tomatoes. Enjoying the lox on the marbled rye and pumpernickel is highly recommended. Izzy’s also has an extensive offering of catering and party trays if you’re trying to enjoy bagels with a crowd.\u003c/p>\n\u003cfigure id=\"attachment_108834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Izzyscounter.jpg\" alt=\"Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108834\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Izzyscounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Employees preparing orders at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysRaisin.jpg\" alt=\"A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108836\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysRaisin-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A cinnamon raisin bagel with butter at Izzy’s Brooklyn Bagels in Palo Alto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IzzysWholeWheat.jpg\" alt=\"A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108837\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IzzysWholeWheat-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A whole wheat bagel with plain cream cheese at Izzy’s Brooklyn Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.izzysbrooklynbagels.com/\">\u003cstrong>Izzy’s Brooklyn Bagels\u003c/strong>\u003c/a>\u003cbr>\n477 California Ave. [\u003ca href=\"https://goo.gl/MZOifi\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94306\u003cbr>\nPh: (650) 329-0700\u003cbr>\nHours: Mon-Thu 6am-5pm; Fri 6am-4pm; Sat-Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izzys-Brooklyn-Bagels-135671283130418/info/?tab=overview\">Izzy’s Brooklyn Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izzysbagels\">@izzysbagels\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Posh Bagel\u003c/h2>\n\u003cfigure id=\"attachment_108840\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshLox.jpg\" alt=\"A Nova lox bagel sandwich on a rye bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108840\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Nova lox bagel sandwich on a rye bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Posh Bagel is a small chain of bagel stores originating in Los Altos. The Mountain View location is independently owned and is a popular location for breakfast as well as lunch meetings over a bagel. The bagel sandwiches such as the cashew chicken salad crunch with large chunks of smoked chicken breast, dried cranberries and crunchy cashews are a crowd favorite. For the more traditional bagel fans, the nutty everything bagel is delicious with the sweet sun-dried tomato schmear.\u003c/p>\n\u003cfigure id=\"attachment_108838\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshCounter.jpg\" alt=\"The counter at The Posh Bagel in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108838\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at The Posh Bagel in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108839\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshEverything.jpg\" alt=\"An everything bagel with sun-dried tomato spread.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108839\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato spread. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108841\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/PoshMarinara.jpg\" alt=\"A toasted marinara bagel at The Posh Bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108841\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/PoshMarinara-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A toasted marinara bagel at The Posh Bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/posh-bagel-mountain-view?search_key=61728\">\u003cstrong>Posh Bagel\u003c/strong>\u003c/a>\u003cbr>\n444 Castro St. #120 [\u003ca href=\"https://goo.gl/V9XlYy\">map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 968-5308\u003cbr>\nHours: Mon-Fri 6:30am-5pm; Sat 7:30am-5pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Posh-Bagel/102228603153027?fref=ts\">The Posh Bagel\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Saratoga Bagels\u003c/h2>\n\u003cfigure id=\"attachment_108847\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SartaogaLox.jpg\" alt=\"A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108847\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SartaogaLox-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A lox sandwich on a pumpernickel-rye bagel at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This small neighborhood bagel store is popular for freshly prepared bagel sandwiches and the collection of gourmet spreads. The bagels have the ideal balance of a hard outer shell and chewy, moist interior. For breakfast, the Baja omelet with eggs, cheese, mushrooms and jalapeno is a crowd favorite. If you’re just looking for a toasted bagel with cream cheese, the tri-seed bagel with sunflower seeds, sesame and poppy seeds is a perfect match for the luxuriously creamy garden vegetable spread.\u003c/p>\n\u003cfigure id=\"attachment_108845\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaBagels.jpg\" alt=\"The counter at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108845\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaBagels-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108846\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SaratogaTriSeed.jpg\" alt=\"A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108846\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SaratogaTriSeed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A tri-seed bagel with garden vegetable cream cheese at Saratoga Bagels. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.saratoga-bagels.com/saratoga-cafe-bagels-and-spread.html\">\u003cstrong>Saratoga Bagels\u003c/strong>\u003c/a>\u003cbr>\n12840 Saratoga Sunnyvale Rd. [\u003ca href=\"https://goo.gl/YxfcG3\">map\u003c/a>]\u003cbr>\nSaratoga, CA 95070\u003cbr>\nPh: (408) 867-6834\u003cbr>\nHours: Mon-Fri 6am-5pm; Sat 6am-4pm; Sun 7am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Saratoga-Bagels-108118379229710/\">Saratoga Bagels\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/freshbagels\">@freshbagels \u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bagel Guys Bakery\u003c/h2>\n\u003cfigure id=\"attachment_108832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysCragel.jpg\" alt=\"A nutella cragel at Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108832\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysCragel-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A nutella cragel at Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A relatively new option in the South Bay, Bagel Guys Bakery has already caught the attention of customers with their selection of bagels, breakfast sandwiches and fresh pastries. The small store serves a menu of standard bagel offerings as well as gluten-free bagels. Bagel Guys also serves a creation they call the cragel which is a bagel made from croissant dough for a buttery, flaky outer layer while maintaining the familiar chewy texture of a traditional bagel. The bagel guy breakfast sandwiches are customizable and are freshly prepared with cage-free eggs.\u003c/p>\n\u003cfigure id=\"attachment_108830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuys.jpg\" alt=\"Inside Bagel Guys Bakery in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuys-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bagel Guys Bakery in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuySandwich.jpg\" alt=\"A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuySandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Bagel Guy sandwich with a fried egg, pepper jack cheese and bacon on a multigrain bagel. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108833\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BagelGuysEverything.jpg\" alt=\"An everything bagel with sun-dried tomato cream cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108833\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BagelGuysEverything-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An everything bagel with sun-dried tomato cream cheese. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.bagelguysbakery.com/menu.html\">\u003cstrong>Bagel Guys Bakery\u003c/strong>\u003c/a>\u003cbr>\n1702 Meridian Ave. [\u003ca href=\"https://goo.gl/3YmdPu\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\n(408) 784-7946\u003cbr>\nHours: Mon-Fri 5:30am-3pm; Sat-Sun 6am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BagelGuysBakery/\">Bagel Guys Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelGuysBakery\">@BagelGuysBakery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\nhttps://youtu.be/ANmCU-syCYE\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\nhttps://youtu.be/Mefs5WPiDdo\u003c/p>\n\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n",
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"excerpt": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
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"description": "The Thai Temple in South Berkeley also offers a weekly Sunday buffet brunch that’s one of the best Thai food values in the East Bay.",
"title": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year | KQED",
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"headline": "Wat Mongkolratanaram: Berkeley’s Thai Temple Celebrates the New Year",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>This article was updated on April 2, 2019.\u003c/i>\u003c/p>\n\u003cp>On a quiet residential street in South Berkeley, \u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">Wat Mongkolratanaram\u003c/a>, a Thai Buddhist Temple, is a splash of color on a street perfumed with pittosporum and citrus trees and wisteria dangling from the eaves of houses. Every morning you can find the monks outside sweeping up leaves and tidying the grounds.\u003c/p>\n\u003cfigure id=\"attachment_108850\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108850\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4941-1920.jpg\" alt=\"Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4941-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wat Mongkolratanaram, Berkeley’s Thai Buddhist Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The temple is a popular spot for Sunday brunch, and every April they hold a New Year’s celebration, called Songkran. The event features music and dance performed by the children of the community\u003cb>.\u003c/b>\u003c/p>\n\u003cp>\u003cimg class=\"size-full wp-image-108849\" style=\"font-weight: bold;background-color: transparent;color: #767676\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4940-1920.jpg\" alt=\" Welcoming neighbors to the annual Songkran (New Year’s) Festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4940-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>Welcoming neighbors to the annual Songkran (New Year’s) Festival.\u003c/p>\n\u003cfigure id=\"attachment_108865\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108865\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5012-1920.jpg\" alt=\"Young musicians ready to perform.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5012-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Young musicians ready to perform. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Congregants of Wat Mongkolratanaram begin the Songkran celebration with a processional leading to the performance area.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ANmCU-syCYE'\n title='//www.youtube.com/embed/ANmCU-syCYE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Children of the Thai Cultural Council perform a concert at Songkran.\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Mefs5WPiDdo'\n title='//www.youtube.com/embed/Mefs5WPiDdo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>During this celebration,\u003c/strong> and every Sunday throughout the year, the temple hosts an outdoor Sunday brunch. The system is a bit complicated, as they accept cash only, but require you to purchase tokens in exchange for food. Because the temple is a non-profit, this allows them to keep more of your donation to further the temple’s mission. Allow about $12 per person in tokens ($1 each) if you’d like to try more than one dish, but remember the portions are large, so sharing is also feasible. And don’t fear over-purchasing; if you have leftover tokens at the end of your meal, servers are happy to return cash for the unused tokens.\u003c/p>\n\u003cfigure id=\"attachment_108851\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108851\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4944-1920.jpg\" alt=\"Buy your tokens at the counter.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4944-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buy your tokens at the counter. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108852\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108852\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4949-1920.jpg\" alt=\"Getting ready to spend some tokens at the Berkeley Thai Temple brunch.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4949-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Getting ready to spend some tokens at the Berkeley Thai Temple brunch. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food service is divided into two lines, vegetarian and meat, but you are welcome to sample both. Highlights of the meat menu include skin-on barbecued chicken, mild and sweet, served with white rice and sweet chili sauce. Sweet and sour fried fish is a good choice if you get in line early when the food is hot, but not so much after it has been sitting on the buffet for awhile. Perhaps the best dish, at least the one with the most heat is spicy basil chicken.\u003c/p>\n\u003cfigure id=\"attachment_108854\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108854\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4961-1920.jpg\" alt=\"A mixture of spicy basil chicken, fried fish, and green beans.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4961-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mixture of spicy basil chicken, fried fish, and green beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108858\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4968-1920.jpg\" alt=\"Enjoying the kid-friendly barbecued chicken.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4968-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying the kid-friendly barbecued chicken. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the vegetarian dishes, the green papaya salad is one of the most popular. It’s very mild, but there are condiments that you can avail yourself of to take up the heat. Stir-fried green beans are the best vegetable side dish, served simply with mild chiles. Unless you order separate dishes, everything gets rather haphazardly piled up on one plate, something to consider if you’re sharing.\u003c/p>\n\u003cfigure id=\"attachment_108857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108857\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4965-1920.jpg\" alt=\"Green papaya salad.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4965-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green papaya salad. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108859\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4970-1920.jpg\" alt=\"Spicy chili sauce at the condiment bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4970-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy chili sauce at the condiment bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s also a separate line for beef noodle soup, with your choice of three thicknesses of noodles, laden with carrots, celery, cilantro and onion, in a rich, fragrant beef broth.\u003c/p>\n\u003cfigure id=\"attachment_108853\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108853\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4954-1920.jpg\" alt=\"Beef noodle soup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4954-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef noodle soup. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Desserts are a strong suit. Mango with coconut custard and kanom krok, little rice-flour pancake rounds made to order in a variation of a waffle iron, are a big hit with kids.\u003c/p>\n\u003cfigure id=\"attachment_108856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108856\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4964-1920.jpg\" alt=\"Mango with coconut custard.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4964-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mango with coconut custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108855\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108855\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4963-1920.jpg\" alt=\"Kanom krok, rice-flour pancakes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4963-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kanom krok, rice-flour pancakes. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All seating is outdoors and open to all, but tightly packed, another reason to plan to arrive on the early side of service hours.\u003c/p>\n\u003cfigure id=\"attachment_108864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108864\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5000-1920.jpg\" alt=\"The crowded seating area outside the temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5000-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The crowded seating area outside the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re also invited to go inside the temple, provided you take your shoes off and leave them by the door.\u003c/p>\n\u003cfigure id=\"attachment_108860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108860\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4980-1920.jpg\" alt=\"Shoes outside the doors of the temple.\" width=\"1920\" height=\"2880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4980-1920-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoes outside the doors of the temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Inside the small upstairs space is a gold altar and a money tree where community members can make donations to the temple. Monks sit in the corner in prayer or preparation for the ceremony.\u003c/p>\n\u003cfigure id=\"attachment_108861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108861\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4985-1920.jpg\" alt=\"Altar inside the Thai Temple.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4985-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Altar inside the Thai Temple. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108862\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4987-1920.jpg\" alt=\"A money tree for collecting donations.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4987-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A money tree for collecting donations. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108863\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-108863\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4988-1920.jpg\" alt=\"A monk preparing to welcome congregants to the Songkran festival.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4988-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A monk preparing to welcome congregants to the Songkran festival. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the Songkran celebration is a wonderful time to visit the temple, Sunday brunch throughout the year is a fun, kid-friendly, and inexpensive way to dive into Thai culture and enjoy some homemade cooking.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/wat-mongkolratanaram-berkeley\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wat Mongkolratanaram\u003c/strong>\u003c/a>\u003cbr>\n1911 Russell St. Berkeley, CA 94703 [\u003ca href=\"https://goo.gl/t7ma3O\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nPh: (510) 849-3419\u003cbr>\nHours: Brunch every Sunday, 10am-1pm\u003cbr>\nPrice Range: $ (Small plates $5-$8)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thai-Temple-Brunch/128553380526321\" target=\"_blank\" rel=\"noopener\">Thai Temple Brunch\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to the Best Food for Takeout in Berkeley and Oakland",
"title": "Bay Area Bites Guide to the Best Food for Takeout in Berkeley and Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>I grew up in the South, a place where the weather typically matches the seasons on the calendar, so every year around the beginning of April, I get into full spring mode. I clean, I garden, I start wearing more shorts and dresses. But at my home in Berkeley, the weather can’t always keep up. It’ll be delightfully warm one weekend, and then cold and windy the next.\u003c/p>\n\u003cp>However, I do my best to push forward with my natural instincts and embrace what little, strange spring we have before summer’s weird and frustrating fog sets in. The truly best way to celebrate spring, for those of us who spend all of our time thinking about food, that is, is to try to eat as many meals outside as possible. And sure, I like preparing a picnic at home in my kitchen from time to time, but it is often easier to grab food to go, especially when the weather can change from dreary to sunny at the drop of a hat.\u003c/p>\n\u003cp>Luckily for us, Berkeley and Oakland have what can seem like endless choices for takeaway food. I sampled some of the best spots for picnic fare — from sandwiches to sushi — in both cities. Here’s where you should stop in on your next sunny day off.\u003c/p>\n\u003ch2>Best Breakfast: Zella’s Soulful Kitchen, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg\" alt=\"A breakfast sandwich with bacon from Zella’s Soulful Kitchen.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-108724\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast sandwich with bacon from Zella’s Soulful Kitchen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re planning on heading out on an early morning adventure, especially if said adventure is being taken via Bart, you’ll want to head in to Zella’s Soulful Kitchen for provisions. The tiny kitchen sits in the back of the Mandela Foods Cooperative across the street from the West Oakland Bart, and it serves some of the best breakfast sandwiches and prepared soul food around.\u003c/p>\n\u003cp>First, pick up said breakfast sandwich. The hero, as it should be, is the sandwich’s biscuit foundation. Crumbly, slightly sweet, and super buttery, it is a perfect base for fluffy scrambled eggs and gooey cheese. You can leave your sandwich as is, or add bacon or chicken sausage for a rich protein oomph. That bacon, by the way, is served ultra crisp, a welcome textural contrast to the rest of the sandwich. Make sure to ask whoever is working to heat up the sandwich for you before you dig in.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before paying, be sure to add a few items from the prepared foods refrigerator. Zella’s fried chicken is delicious at room temperature — spicy and tender, with an undercurrent of buttermilk-y tang. The macaroni and cheese, which is sold in large, satisfying slabs, tastes like it is at least half cheese — so not a bad thing. Like the chicken, it also tastes great at room temperature. You can add a salad or two if you’re feeling virtuous, or go in the entirely opposite direction and add a grilled short rib and cheese sandwich to your order. You’ll definitely not regret it.\u003c/p>\n\u003cfigure id=\"attachment_108725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg\" alt=\"Fried chicken and macaroni and cheese from Zella’s.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and macaroni and cheese from Zella’s. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zellassoulfulkitchen.com\">\u003cstrong>Zella’s Soulful Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/5wJjqO\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-1151\u003cbr>\nHours: Monday and Wednesday 7:00am-7:00pm; Tuesday and Thursday 7:00am-4:00pm; Saturday 9:00am-2:00pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\">Zella’s Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\">@Zellaskitchen\u003c/a>\u003c/p>\n\u003ch2>Best Sandwiches: Pal’s Takeaway, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg\" alt=\"Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was a major win for Oakland when Jeff Mason decided to move his sandwich shop into the kitchen at the new Firebrand Bakery in Uptown. Mason has been making crazy-sounding-yet-still-balanced sandwiches for seven years now, and his skill shows. You really can’t go wrong with anything on his menu, but my personal preference is for Aunt Malai’s deep-fried Lao sausage.\u003c/p>\n\u003cp>The spicy, crazy-juicy sausage has a punchy undercurrent of lemongrass and coriander, just salty enough, with a snappy casing fresh from the deep fryer. Cilantro-cucumber relish and arugula provide cooling, fresh contrast, and the house mayo holds everything together. Mason understands the need for a proper ratio of bread to filling; in the sausage sandwich, the torpedo roll comes scooped out in the center all the better to cradle the tasty filling. Vegetarian items aren’t a high priority, but Mason does make a mean veggie sandwich, and the salads and soups are likewise on point. It’s a quick walk to Lake Merritt if you care to enjoy your spoils on a picnic blanket.\u003c/p>\n\u003cfigure id=\"attachment_108718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg\" alt=\"Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com\">\u003cstrong>Pal’s Takeaway\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway (inside Firebrand Artisan Breads) [\u003ca href=\"https://goo.gl/E3AcXr\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 203-4911\u003cbr>\nHours: Mon-Sun 11:00am-3:00pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/palstakeaway\">@palstakeaway\u003c/a>\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Sushi: Kirala 2, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg\" alt=\"The Yummy Sushi Combo from Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yummy Sushi Combo from Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get this out of the way first — most takeout sushi is kinda sketchy. I will never go near anything with raw fish that’s been sitting in a semi-cold cooler at a grocery store for, well, who knows how long. Yes, I may pick up veggie rolls or California rolls in a pinch, but between the soggy nori and the gummy rice, they’re rarely good. Kirala’s takeout joint, Kirala 2, located up Shattuck from its mothership in South Berkeley, is another story entirely.\u003c/p>\n\u003cp>Walk up to the storefront in North Berkeley’s Epicurious Garden and you’ll see at least two sushi chefs slicing ahi and assembling the colorful boxes of fish in the refrigerated case. Choose from the Yummy Sushi Combo (five nigiri and one spicy tuna roll) or Deluxe Sushi Combo (eight nigiri and one spicy tuna roll) for the closest approximation to a sit-down meal. (There are also two roll combos — one veggie and one with fish — available for easy pick-up, and you can order rolls and nigiri a la carte.) The sushi itself tastes very fresh, with more-than-serviceable rice. The tuna roll is on the mushy side, but has a pleasant heat and, again, fresh flavor. Add an extra container of ginger if you’d like a little more oomph.\u003c/p>\n\u003cp>Kirala 2 also offers a free sale item for every purchase over $10 (all of the prepared sushi qualifies). Stay away from the day-old sushi, and go for the pork gyoza, which you can zap in their on-site microwave. (There’s even a sign on top with heating directions.) Non-sushi eaters can also opt for a donburi bowl, bento box, or noodle soup. Take your sushi out to one of the two parklets on the block to people-watch while you eat.\u003c/p>\n\u003cfigure id=\"attachment_108711\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg\" alt=\"Pork gyoza come free with an order of at least $10 at Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork gyoza come free with an order of at least $10 at Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kiralatakeout.com\">\u003cstrong>Kirala 2\u003c/strong>\u003c/a>\u003cbr>\n1511 Shattuck Ave., Ste. D [\u003ca href=\"https://goo.gl/2X2hD0\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1384\u003cbr>\nHours: Mon-Sun 11:00am-8:00pm\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Burrito: La Mission, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg\" alt=\"A chile Colorado burrito with pork and black beans from La Mission.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-108713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chile Colorado burrito with pork and black beans from La Mission. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of places to grab a burrito to-go in the East Bay, but there are really none better than La Mission, on Berkeley’s University Avenue. La Mission doesn’t have the cheapest burritos around — you’ll likely drop at least $7 on one — but they’re absolutely worth the price.\u003c/p>\n\u003cp>La Mission excels at braised meats, which it offers in a few forms in its burritos. Chile Colorado (available with pork or chicken) is my favorite. The chiles in the red sauce are held in balance with an undercurrent of sweetness and zippy vinegar. Rich shredded pork is the best match for the bold sauce, which is rarely contained by its tortilla wrapper. If you prefer chicken, stick with the chile verde sauce. It’s on the milder side, with bright grassy notes and tomatillo tang. La Mission’s beans and rice are also winners; always perfectly cooked and seasoned, they manage not to detract from the star protein. The restaurant’s patio is a fine place to dine al fresco, or bring your burrito (and lots of extra napkins) across University to Strawberry Creek Park.\u003c/p>\n\u003cfigure id=\"attachment_108714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg\" alt=\"La Mission is located in a former Taco Bell on Berkeley’s University Avenue.\" width=\"1920\" height=\"2465\" class=\"size-full wp-image-108714\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-960x1233.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Mission is located in a former Taco Bell on Berkeley’s University Avenue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley\">\u003cstrong>La Mission\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/4NFeG7\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat 8:00am-midnight; Sunday 8:00am-11:00pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Best Salad Bar: Liba Falafel, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg\" alt=\"A falafel salad from Liba Falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel salad from Liba Falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, Liba specializes in falafel. And yes, they’re pretty decent. But the real reason to visit the colorful restaurant is for the salad bar. It’s a far cry from those 1990s all-you-eat style salad bars filled with miniature corn and crappy three bean salad. It is limited in scope, and is all the better for it. Liba’s salad bar is designed to serve as both a toppings station for falafel sandwiches and as a build-your-own bowl of greens and good stuff.\u003c/p>\n\u003cp>Build your base with a healthy scoop of baby lettuces. Add scoops of as many of the toppings, dips, and marinated vegetables as you can fit in the compostable container. You really shouldn’t miss the smoked baba ganoush if it’s available, or the carrot salad, or the fried pickled onions. A generous sprinkle of salty feta cheese is never a bad choice, and neither is the chimichurri or the zhug hot sauce. Three falafel balls are enough for moderately hungry appetites, especially if you add a side of pita chips. Like Pal’s, Liba is just a hop, skip, and a jump from Lake Merritt; you could also consider a longer walk down Broadway to the Embarcadero for sailboat watching.\u003c/p>\n\u003cfigure id=\"attachment_108716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-sign_.jpg\" alt=\"The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://libafalafel.com\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/kBRY36\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri 11:00am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees less than $10)\u003c/p>\n\u003ch2>Best Hot Foods Bar: Piedmont Grocery, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg\" alt=\"Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108722\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just about every grocery store boasts a salad and hot foods bar, and most are good in a pinch. But few offer as wide a range of cuisines as at Piedmont Grocery. The independent grocery store on Piedmont Avenue has been open for over 100 years, and has continued to evolve with the neighborhood.\u003c/p>\n\u003cp>The takeout bar is the best place to shop for meal that needs to accommodate a range in tastes. There are standard items — a cold salad bar, olives, pickles, five rotating soups — and a wide variety of cooked vegetables like green beans almondine (well-seasoned if a little mushy) and roasted root vegetables (like the beans, well-seasoned but slightly overcooked). More surprising is the emphasis on various international cuisines; Piedmont Grocery’s bar includes several different Indian dishes like saag paneer and samosas, plus enchiladas con mole and a taco bar. I also sampled the jerk chicken, which was mild in spice but full-flavored, and the lasagna loaded down with seasonal vegetables. Bring a box of goodies up the hill to the Mountain View Cemetary for a killer view with your meal.\u003c/p>\n\u003cfigure id=\"attachment_108723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg\" alt=\"Piedmont Grocery has been on the Avenue for over 100 years.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piedmont Grocery has been on the Avenue for over 100 years. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com\">\u003cstrong>Piedmont Grocery\u003c/strong>\u003c/a>\u003cbr>\n4038 Piedmont Ave. [\u003ca href=\"https://goo.gl/LcaOSy\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-8181\u003cbr>\nHours: Mon-Sat 9:00am-8:00pm; Sunday 9:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiedmontGrocery\">Piedmont Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piedmontgrocery\">@PiedmontGrocery\u003c/a>\u003cbr>\nPrice Range: $$ ($9.99/pound)\u003c/p>\n\u003ch2>Best Gourmet Picnic: The Pasta Shop, Berkeley and Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg\" alt=\"From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop.\" width=\"1920\" height=\"1579\" class=\"size-full wp-image-108720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-400x329.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1440x1184.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1180x970.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-960x790.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a higher-end takeout meal, venture to one of the two Pasta Shop locations and grab an assortment of cheese and charcuterie. The market-style grocery store offers some of the best selection of specialty foods in the East Bay, so you’d be hard-pressed to pick up something that \u003cem>isn’t\u003c/em> delicious.\u003c/p>\n\u003cp>The Pasta Shop’s cheese counter is compact, but full of great options, both local and far-flung. All of the cheesemongers are friendly and happy to chat dairy while serving up samples. For the best deal (and variety), check out the sale bin — it has small chunks of several cheese at a decent discount. On a recent visit, I picked up a wedge of Montgomery’s Farmhouse aged cheddar from the UK and half a round of Jasper Hill’s Harbison, a bloomy, soft-ripened cow’s milk cheese from Vermont. To pair with the cheese, you can choose to wait in the always long line for sliced charcuterie, or do what I do and pick up an Olympia Provisions sopressata sausage. It doesn’t need refrigeration (perfect for a picnic basket), and packs an extraordinary amount of funky porky spice into a small sausage. On the side, add some mixed marinated olives, cornichons, and a baguette or two from Acme or Semifreddi’s. A miniature bar of chocolate is also not a bad addition. Bring your spoils up the hill to Lake Temescal and enjoy in a shady spot away from the kids’ swimming area.\u003c/p>\n\u003cfigure id=\"attachment_108719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg\" alt=\"The Pasta Shop in Rockridge Market Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pasta Shop in Rockridge Market Hall. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">\u003cstrong>The Pasta Shop Rockridge\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/EM9dWq\">map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6005\u003cbr>\nHours: Mon-Fri 9:00am-8:00pm; Saturday 9:00am-7:00pm; Sunday 10:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop/fourth-street-pasta-shop\">\u003cstrong>The Pasta Shop Fourth Street\u003c/strong>\u003c/a>\u003cbr>\n1786 Fourth St. [\u003ca href=\"https://goo.gl/RFlCOq\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 250-6004\u003cbr>\nHours: Mon-Fri 10:00am-6:30pm; Saturday and Sunday 9:00am-6:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n",
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"excerpt": "Wondering about the best places to grab food to-go when you're headed out on a springtime adventure? Here's our guide for the best takeaway joints in Berkeley and Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in the South, a place where the weather typically matches the seasons on the calendar, so every year around the beginning of April, I get into full spring mode. I clean, I garden, I start wearing more shorts and dresses. But at my home in Berkeley, the weather can’t always keep up. It’ll be delightfully warm one weekend, and then cold and windy the next.\u003c/p>\n\u003cp>However, I do my best to push forward with my natural instincts and embrace what little, strange spring we have before summer’s weird and frustrating fog sets in. The truly best way to celebrate spring, for those of us who spend all of our time thinking about food, that is, is to try to eat as many meals outside as possible. And sure, I like preparing a picnic at home in my kitchen from time to time, but it is often easier to grab food to go, especially when the weather can change from dreary to sunny at the drop of a hat.\u003c/p>\n\u003cp>Luckily for us, Berkeley and Oakland have what can seem like endless choices for takeaway food. I sampled some of the best spots for picnic fare — from sandwiches to sushi — in both cities. Here’s where you should stop in on your next sunny day off.\u003c/p>\n\u003ch2>Best Breakfast: Zella’s Soulful Kitchen, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg\" alt=\"A breakfast sandwich with bacon from Zella’s Soulful Kitchen.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-108724\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-400x261.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1440x938.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-1180x769.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-breakfast-sandwich-3_-960x626.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A breakfast sandwich with bacon from Zella’s Soulful Kitchen. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re planning on heading out on an early morning adventure, especially if said adventure is being taken via Bart, you’ll want to head in to Zella’s Soulful Kitchen for provisions. The tiny kitchen sits in the back of the Mandela Foods Cooperative across the street from the West Oakland Bart, and it serves some of the best breakfast sandwiches and prepared soul food around.\u003c/p>\n\u003cp>First, pick up said breakfast sandwich. The hero, as it should be, is the sandwich’s biscuit foundation. Crumbly, slightly sweet, and super buttery, it is a perfect base for fluffy scrambled eggs and gooey cheese. You can leave your sandwich as is, or add bacon or chicken sausage for a rich protein oomph. That bacon, by the way, is served ultra crisp, a welcome textural contrast to the rest of the sandwich. Make sure to ask whoever is working to heat up the sandwich for you before you dig in.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before paying, be sure to add a few items from the prepared foods refrigerator. Zella’s fried chicken is delicious at room temperature — spicy and tender, with an undercurrent of buttermilk-y tang. The macaroni and cheese, which is sold in large, satisfying slabs, tastes like it is at least half cheese — so not a bad thing. Like the chicken, it also tastes great at room temperature. You can add a salad or two if you’re feeling virtuous, or go in the entirely opposite direction and add a grilled short rib and cheese sandwich to your order. You’ll definitely not regret it.\u003c/p>\n\u003cfigure id=\"attachment_108725\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg\" alt=\"Fried chicken and macaroni and cheese from Zella’s.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108725\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/zellas-fried-chicken-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken and macaroni and cheese from Zella’s. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.zellassoulfulkitchen.com\">\u003cstrong>Zella’s Soulful Kitchen\u003c/strong>\u003c/a>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/5wJjqO\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-1151\u003cbr>\nHours: Monday and Wednesday 7:00am-7:00pm; Tuesday and Thursday 7:00am-4:00pm; Saturday 9:00am-2:00pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\">Zella’s Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\">@Zellaskitchen\u003c/a>\u003c/p>\n\u003ch2>Best Sandwiches: Pal’s Takeaway, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg\" alt=\"Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108717\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-lao-sandwich-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aunt Malai’s deep-fried Lao sausage sandwich from Pal’s Takeaway. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was a major win for Oakland when Jeff Mason decided to move his sandwich shop into the kitchen at the new Firebrand Bakery in Uptown. Mason has been making crazy-sounding-yet-still-balanced sandwiches for seven years now, and his skill shows. You really can’t go wrong with anything on his menu, but my personal preference is for Aunt Malai’s deep-fried Lao sausage.\u003c/p>\n\u003cp>The spicy, crazy-juicy sausage has a punchy undercurrent of lemongrass and coriander, just salty enough, with a snappy casing fresh from the deep fryer. Cilantro-cucumber relish and arugula provide cooling, fresh contrast, and the house mayo holds everything together. Mason understands the need for a proper ratio of bread to filling; in the sausage sandwich, the torpedo roll comes scooped out in the center all the better to cradle the tasty filling. Vegetarian items aren’t a high priority, but Mason does make a mean veggie sandwich, and the salads and soups are likewise on point. It’s a quick walk to Lake Merritt if you care to enjoy your spoils on a picnic blanket.\u003c/p>\n\u003cfigure id=\"attachment_108718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg\" alt=\"Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108718\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pals-sign-horizontal_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pal’s Takeaway is located in the Firebrand Artisan Bread bakery in Uptown Oakland’s Hive development. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://palstakeaway.com\">\u003cstrong>Pal’s Takeaway\u003c/strong>\u003c/a>\u003cbr>\n2343 Broadway (inside Firebrand Artisan Breads) [\u003ca href=\"https://goo.gl/E3AcXr\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 203-4911\u003cbr>\nHours: Mon-Sun 11:00am-3:00pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/palstakeaway\">@palstakeaway\u003c/a>\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Sushi: Kirala 2, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108712\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg\" alt=\"The Yummy Sushi Combo from Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108712\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-sushi-lid-off-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yummy Sushi Combo from Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s get this out of the way first — most takeout sushi is kinda sketchy. I will never go near anything with raw fish that’s been sitting in a semi-cold cooler at a grocery store for, well, who knows how long. Yes, I may pick up veggie rolls or California rolls in a pinch, but between the soggy nori and the gummy rice, they’re rarely good. Kirala’s takeout joint, Kirala 2, located up Shattuck from its mothership in South Berkeley, is another story entirely.\u003c/p>\n\u003cp>Walk up to the storefront in North Berkeley’s Epicurious Garden and you’ll see at least two sushi chefs slicing ahi and assembling the colorful boxes of fish in the refrigerated case. Choose from the Yummy Sushi Combo (five nigiri and one spicy tuna roll) or Deluxe Sushi Combo (eight nigiri and one spicy tuna roll) for the closest approximation to a sit-down meal. (There are also two roll combos — one veggie and one with fish — available for easy pick-up, and you can order rolls and nigiri a la carte.) The sushi itself tastes very fresh, with more-than-serviceable rice. The tuna roll is on the mushy side, but has a pleasant heat and, again, fresh flavor. Add an extra container of ginger if you’d like a little more oomph.\u003c/p>\n\u003cp>Kirala 2 also offers a free sale item for every purchase over $10 (all of the prepared sushi qualifies). Stay away from the day-old sushi, and go for the pork gyoza, which you can zap in their on-site microwave. (There’s even a sign on top with heating directions.) Non-sushi eaters can also opt for a donburi bowl, bento box, or noodle soup. Take your sushi out to one of the two parklets on the block to people-watch while you eat.\u003c/p>\n\u003cfigure id=\"attachment_108711\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg\" alt=\"Pork gyoza come free with an order of at least $10 at Kirala 2.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108711\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/kirala-gyoza-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork gyoza come free with an order of at least $10 at Kirala 2. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kiralatakeout.com\">\u003cstrong>Kirala 2\u003c/strong>\u003c/a>\u003cbr>\n1511 Shattuck Ave., Ste. D [\u003ca href=\"https://goo.gl/2X2hD0\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94709\u003cbr>\nPh: (510) 649-1384\u003cbr>\nHours: Mon-Sun 11:00am-8:00pm\u003cbr>\nPrice Range: $$ (entrees between $10 and $15)\u003c/p>\n\u003ch2>Best Burrito: La Mission, Berkeley\u003c/h2>\n\u003cfigure id=\"attachment_108713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg\" alt=\"A chile Colorado burrito with pork and black beans from La Mission.\" width=\"1920\" height=\"1339\" class=\"size-full wp-image-108713\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-400x279.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1440x1004.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-1180x823.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-burrito-3_-960x670.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A chile Colorado burrito with pork and black beans from La Mission. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of places to grab a burrito to-go in the East Bay, but there are really none better than La Mission, on Berkeley’s University Avenue. La Mission doesn’t have the cheapest burritos around — you’ll likely drop at least $7 on one — but they’re absolutely worth the price.\u003c/p>\n\u003cp>La Mission excels at braised meats, which it offers in a few forms in its burritos. Chile Colorado (available with pork or chicken) is my favorite. The chiles in the red sauce are held in balance with an undercurrent of sweetness and zippy vinegar. Rich shredded pork is the best match for the bold sauce, which is rarely contained by its tortilla wrapper. If you prefer chicken, stick with the chile verde sauce. It’s on the milder side, with bright grassy notes and tomatillo tang. La Mission’s beans and rice are also winners; always perfectly cooked and seasoned, they manage not to detract from the star protein. The restaurant’s patio is a fine place to dine al fresco, or bring your burrito (and lots of extra napkins) across University to Strawberry Creek Park.\u003c/p>\n\u003cfigure id=\"attachment_108714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg\" alt=\"La Mission is located in a former Taco Bell on Berkeley’s University Avenue.\" width=\"1920\" height=\"2465\" class=\"size-full wp-image-108714\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-400x514.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-800x1027.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-768x986.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1440x1849.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-1180x1515.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/la-mission-exterior-vertical_-960x1233.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">La Mission is located in a former Taco Bell on Berkeley’s University Avenue. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley\">\u003cstrong>La Mission\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/4NFeG7\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat 8:00am-midnight; Sunday 8:00am-11:00pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Best Salad Bar: Liba Falafel, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg\" alt=\"A falafel salad from Liba Falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108715\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-falafel-salad-1_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A falafel salad from Liba Falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yes, Liba specializes in falafel. And yes, they’re pretty decent. But the real reason to visit the colorful restaurant is for the salad bar. It’s a far cry from those 1990s all-you-eat style salad bars filled with miniature corn and crappy three bean salad. It is limited in scope, and is all the better for it. Liba’s salad bar is designed to serve as both a toppings station for falafel sandwiches and as a build-your-own bowl of greens and good stuff.\u003c/p>\n\u003cp>Build your base with a healthy scoop of baby lettuces. Add scoops of as many of the toppings, dips, and marinated vegetables as you can fit in the compostable container. You really shouldn’t miss the smoked baba ganoush if it’s available, or the carrot salad, or the fried pickled onions. A generous sprinkle of salty feta cheese is never a bad choice, and neither is the chimichurri or the zhug hot sauce. Three falafel balls are enough for moderately hungry appetites, especially if you add a side of pita chips. Like Pal’s, Liba is just a hop, skip, and a jump from Lake Merritt; you could also consider a longer walk down Broadway to the Embarcadero for sailboat watching.\u003c/p>\n\u003cfigure id=\"attachment_108716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/liba-sign_.jpg\" alt=\"The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108716\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/liba-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The brick-and-mortar location of Liba Falafel is only open for lunch, Monday through Friday. Check the restaurant’s Twitter for its food truck schedule. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://libafalafel.com\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/kBRY36\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri 11:00am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $ (entrees less than $10)\u003c/p>\n\u003ch2>Best Hot Foods Bar: Piedmont Grocery, Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg\" alt=\"Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108722\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-hot-foods-bar-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegetable lasagna, green beans almondine, roasted root vegetables, and jerk chicken from Piedmont Grocery. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just about every grocery store boasts a salad and hot foods bar, and most are good in a pinch. But few offer as wide a range of cuisines as at Piedmont Grocery. The independent grocery store on Piedmont Avenue has been open for over 100 years, and has continued to evolve with the neighborhood.\u003c/p>\n\u003cp>The takeout bar is the best place to shop for meal that needs to accommodate a range in tastes. There are standard items — a cold salad bar, olives, pickles, five rotating soups — and a wide variety of cooked vegetables like green beans almondine (well-seasoned if a little mushy) and roasted root vegetables (like the beans, well-seasoned but slightly overcooked). More surprising is the emphasis on various international cuisines; Piedmont Grocery’s bar includes several different Indian dishes like saag paneer and samosas, plus enchiladas con mole and a taco bar. I also sampled the jerk chicken, which was mild in spice but full-flavored, and the lasagna loaded down with seasonal vegetables. Bring a box of goodies up the hill to the Mountain View Cemetary for a killer view with your meal.\u003c/p>\n\u003cfigure id=\"attachment_108723\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg\" alt=\"Piedmont Grocery has been on the Avenue for over 100 years.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108723\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/piedmont-grocery-sign_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piedmont Grocery has been on the Avenue for over 100 years. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://piedmontgrocery.com\">\u003cstrong>Piedmont Grocery\u003c/strong>\u003c/a>\u003cbr>\n4038 Piedmont Ave. [\u003ca href=\"https://goo.gl/LcaOSy\">map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-8181\u003cbr>\nHours: Mon-Sat 9:00am-8:00pm; Sunday 9:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiedmontGrocery\">Piedmont Grocery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piedmontgrocery\">@PiedmontGrocery\u003c/a>\u003cbr>\nPrice Range: $$ ($9.99/pound)\u003c/p>\n\u003ch2>Best Gourmet Picnic: The Pasta Shop, Berkeley and Oakland\u003c/h2>\n\u003cfigure id=\"attachment_108720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg\" alt=\"From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop.\" width=\"1920\" height=\"1579\" class=\"size-full wp-image-108720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-400x329.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-800x658.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-768x632.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1440x1184.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-1180x970.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-picnic-2_-960x790.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">From top left, moving clockwise: Semifreddi’s baguette, cornichon, mixed olives, Twenty-four Blackbirds chocolate, Olympia Provisions sopressata, Montgomery’s Farmhouse cheddar, and Jasper Hill Harbison, all from The Pasta Shop. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a higher-end takeout meal, venture to one of the two Pasta Shop locations and grab an assortment of cheese and charcuterie. The market-style grocery store offers some of the best selection of specialty foods in the East Bay, so you’d be hard-pressed to pick up something that \u003cem>isn’t\u003c/em> delicious.\u003c/p>\n\u003cp>The Pasta Shop’s cheese counter is compact, but full of great options, both local and far-flung. All of the cheesemongers are friendly and happy to chat dairy while serving up samples. For the best deal (and variety), check out the sale bin — it has small chunks of several cheese at a decent discount. On a recent visit, I picked up a wedge of Montgomery’s Farmhouse aged cheddar from the UK and half a round of Jasper Hill’s Harbison, a bloomy, soft-ripened cow’s milk cheese from Vermont. To pair with the cheese, you can choose to wait in the always long line for sliced charcuterie, or do what I do and pick up an Olympia Provisions sopressata sausage. It doesn’t need refrigeration (perfect for a picnic basket), and packs an extraordinary amount of funky porky spice into a small sausage. On the side, add some mixed marinated olives, cornichons, and a baguette or two from Acme or Semifreddi’s. A miniature bar of chocolate is also not a bad addition. Bring your spoils up the hill to Lake Temescal and enjoy in a shady spot away from the kids’ swimming area.\u003c/p>\n\u003cfigure id=\"attachment_108719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg\" alt=\"The Pasta Shop in Rockridge Market Hall.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108719\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/pasta-shop-outside-2_-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pasta Shop in Rockridge Market Hall. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rockridgemarkethall.com/pasta-shop\">\u003cstrong>The Pasta Shop Rockridge\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave. [\u003ca href=\"https://goo.gl/EM9dWq\">map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 250-6005\u003cbr>\nHours: Mon-Fri 9:00am-8:00pm; Saturday 9:00am-7:00pm; Sunday 10:00am-7:00pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/rockridgemarkethall\">Rockridge Market Hall\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/markethallfoods\">@markethallfoods\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Check, Please! Bay Area Season 11 Premiere Reviews The Hummingbird, Sumika and Orexi",
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"content": "\u003cp>Check, Please! Bay Area Season 11 premiere airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>The season premiere reviews \u003ca href=\"http://hummingbirdfairfax.com/\" target=\"_blank\">The Hummingbird\u003c/a> in Fairfax, a Creole-inspired spot combining classic New Orleans dishes with fresh California ingredients; \u003ca href=\"http://sumikagrill.com/\" target=\"_blank\">Sumika\u003c/a> in Los Altos, serving Japanese rice and noodles dishes along with grilled items; and \u003ca href=\"http://www.orexisf.com/\" target=\"_blank\">Orexi Restaurant\u003c/a> in San Francisco, serving Greece cuisine in a contemporary version of the traditional taverna.\u003c/p>\n\u003cp>\u003cstrong>Watch the new Season 11 open:\u003c/strong>\u003cbr>\nhttps://youtu.be/fxXAB5Qc8f4\u003c/p>\n\u003cp>\u003cstrong>Watch the season 11 premiere promo:\u003c/strong>\u003cbr>\nhttps://youtu.be/xKUyh2rW0bg\u003c/p>\n\u003cp>\u003cstrong>Watch the season 11 premiere wine tip:\u003c/strong>\u003cbr>\nhttps://youtu.be/ETuqsSflNCg\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 11 premiere airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The program will also be available online at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website this evening.\u003c/p>\n\u003cp>The season premiere reviews \u003ca href=\"http://hummingbirdfairfax.com/\" target=\"_blank\">The Hummingbird\u003c/a> in Fairfax, a Creole-inspired spot combining classic New Orleans dishes with fresh California ingredients; \u003ca href=\"http://sumikagrill.com/\" target=\"_blank\">Sumika\u003c/a> in Los Altos, serving Japanese rice and noodles dishes along with grilled items; and \u003ca href=\"http://www.orexisf.com/\" target=\"_blank\">Orexi Restaurant\u003c/a> in San Francisco, serving Greece cuisine in a contemporary version of the traditional taverna.\u003c/p>\n\u003cp>\u003cstrong>Watch the new Season 11 open:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/fxXAB5Qc8f4'\n title='//www.youtube.com/embed/fxXAB5Qc8f4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Watch the season 11 premiere promo:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/xKUyh2rW0bg'\n title='//www.youtube.com/embed/xKUyh2rW0bg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cstrong>Watch the season 11 premiere wine tip:\u003c/strong>\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/ETuqsSflNCg'\n title='//www.youtube.com/embed/ETuqsSflNCg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "First Bite: Long Anticipated, Mr. Jiu’s Opens in San Francisco’s Chinatown",
"title": "First Bite: Long Anticipated, Mr. Jiu’s Opens in San Francisco’s Chinatown",
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"content": "\u003cp>Just as Charles Phan did for Vietnamese food when he opened \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door\u003c/a> in the Mission in 1995, Brandon Jew is doing for the Cantonese food of his childhood — reinventing it by way of a contemporary, local, and decidedly upscale approach. One of the most eagerly anticipated restaurants to open in San Francisco in recent years, \u003ca href=\"http://misterjius.com/\" target=\"_blank\">Mister Jiu’s\u003c/a> officially opened last night on a charming block of Waverly Place in Chinatown, a neighborhood better known for fast, inexpensive food and tourist photo-ops than as a dining destination. If the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/07/chef-brandon-jew-of-mister-jius-shares-his-inspirations-and-creative-process/\" target=\"_blank\">restaurant’s name\u003c/a> seems like a pun on the chef-owner’s, it is. When Chef Jew’s grandparents immigrated to the U.S., the processor translated their last name “Jiu” (which was \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/08/14/brandon-jew-talks-mister-jiu-chinese-food-chinatown-and-much-more/\" target=\"_blank\">also fabricated\u003c/a>, but by them) as “Jew,“ and this remained the family name. So, the gesture of naming the restaurant Mister Jiu’s is a reclamation, of sorts.\u003c/p>\n\u003cp>As soon as the reservation system went online, I grabbed a table. And last night, we were seated next to \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/02/25/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine/\" target=\"_blank\">Cecilia Chiang\u003c/a>, the legendary chef and founder of The Mandarin restaurant in San Francisco. Though that restaurant is long gone, Chiang’s living-legend status as the mother of Chinese cuisine thrives. Her presence at the next table seemed auspicious, like a blessing of the endeavor.\u003c/p>\n\u003cfigure id=\"attachment_108546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5017-1920.jpg\" alt=\"The signage of the former Four Seas restaurant, still visible out front\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signage of the former Four Seas restaurant, still visible out front \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room occupies the first floor of the former Four Seas restaurant, and its huge windows onto the street backlight the spacious, high-ceilinged room. The ceiling is all about the gorgeous lotus-blossom chandeliers that hang down over the round banquet tables in the center of the room. Backlighting the other end of the room is the bright, open kitchen where Chef Jew mindfully worked at a clip all night long, surrounded by a blur of helpers.\u003c/p>\n\u003cfigure id=\"attachment_108552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5021-1920.jpg\" alt=\"View of the dining room at Mister Jiu's with huge windows facing the street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">View of the dining room at Mister Jiu's with huge windows facing the street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5024-1920a.jpg\" alt=\"The dining room at Mister Jiu's with a view of the open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at Mister Jiu's with a view of the open kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5035-1920.jpg\" alt=\"Chef Brandon Jew in his big open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew in his big open kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food is served family style here, $69 for five courses. Everyone at the table must agree on the choices, but courses can be ordered from any menu category: salad, soup, rice and noodles, veggies, and entrees. While I felt like I might as well close my eyes and point, so beautiful was the menu, we decided to order one dish from each category, figuring that was the chef’s intention.\u003c/p>\n\u003cp>We started with salt and pepper squid, Monterey squid battered in baking soda and rice flour for supreme crispiness and fried with fennel and kumquat (a brilliant idea) and served with a soy, ginger, garlic and serrano chile sauce.\u003c/p>\n\u003cfigure id=\"attachment_108554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up: a Marin Miyagi clam and oyster custard with barely cooked fava beans, lap cheong and green garlic, sweetly earthy and sea-driven, yet delicate. This was followed by the more assertive cold sweet potato noodles tossed in peanut sauce with chrysanthemum and Dungeness crab. For our vegetable, we chose the sweet pea tendrils with Meyer lemon and roasted garlic and a few asparagus tips.\u003c/p>\n\u003cfigure id=\"attachment_108555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5041-1920.jpg\" alt=\"Clam and oyster custard.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam and oyster custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5042-1920.jpg\" alt=\"Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108556\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5046-1920.jpg\" alt=\"Pea tendrils with Meyer lemon and roasted garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pea tendrils with Meyer lemon and roasted garlic. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We upgraded our main course for $25 (per table, not per person) to the barbecued pork, which featured both belly and spareribs, the latter slathered with black garlic paste, served with a side of homemade mantou buns and cucumber and daikon pickles. We tucked the belly meat into the steaming buns and dipped both those and the ribs in the hot mustard also on the plate. This recipe is destined to become a classic.\u003c/p>\n\u003cfigure id=\"attachment_108558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5047-1920.jpg\" alt=\"Barbecued pork with homemade mantou buns and pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued pork with homemade mantou buns and pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My one quibble with the place is that some of what we ordered would have been better as bona fide side dishes, rather than standalone courses — in our case, the tendrils and the noodles. But it’s a small complaint amidst the deep pleasure invoked by the whole.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Both the cocktail and wine lists are married to the food. We went for the latter and ordered an inexpensive dry Riesling, a 2013 Hunstler from the Rheingau, which had just the right balance of minerality, fruit and acidity for all the dishes.\u003c/p>\n\u003cp>Service was remarkably together for day one. \u003c/p>\n\u003cp>If Mister Jiu’s is a harbinger of Chinatown’s future, I say welcome to the new era.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu’s\u003c/strong>\u003c/a>\u003cbr>\n28 Waverly Place\u003cbr>\nSan Francisco, CA 94703 [\u003ca href=\"https://goo.gl/UyrFiV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 857-9688\u003cbr>\nHours: Tues-Thu, 5:30-10:30pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$$$ (Prix fixe, banquet-style, $69 per person for 5 courses).\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MisterJiu\" target=\"_blank\">@MisterJiu\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Just as Charles Phan did for Vietnamese food when he opened \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door\u003c/a> in the Mission in 1995, Brandon Jew is doing for the Cantonese food of his childhood — reinventing it by way of a contemporary, local, and decidedly upscale approach. One of the most eagerly anticipated restaurants to open in San Francisco in recent years, \u003ca href=\"http://misterjius.com/\" target=\"_blank\">Mister Jiu’s\u003c/a> officially opened last night on a charming block of Waverly Place in Chinatown, a neighborhood better known for fast, inexpensive food and tourist photo-ops than as a dining destination. If the \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/03/07/chef-brandon-jew-of-mister-jius-shares-his-inspirations-and-creative-process/\" target=\"_blank\">restaurant’s name\u003c/a> seems like a pun on the chef-owner’s, it is. When Chef Jew’s grandparents immigrated to the U.S., the processor translated their last name “Jiu” (which was \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/08/14/brandon-jew-talks-mister-jiu-chinese-food-chinatown-and-much-more/\" target=\"_blank\">also fabricated\u003c/a>, but by them) as “Jew,“ and this remained the family name. So, the gesture of naming the restaurant Mister Jiu’s is a reclamation, of sorts.\u003c/p>\n\u003cp>As soon as the reservation system went online, I grabbed a table. And last night, we were seated next to \u003ca href=\"http://ww2.kqed.org/bayareabites/2016/02/25/sake-donuts-noodles-and-a-caamfeast-celebrating-asian-culture-and-cuisine/\" target=\"_blank\">Cecilia Chiang\u003c/a>, the legendary chef and founder of The Mandarin restaurant in San Francisco. Though that restaurant is long gone, Chiang’s living-legend status as the mother of Chinese cuisine thrives. Her presence at the next table seemed auspicious, like a blessing of the endeavor.\u003c/p>\n\u003cfigure id=\"attachment_108546\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5017-1920.jpg\" alt=\"The signage of the former Four Seas restaurant, still visible out front\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108546\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5017-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signage of the former Four Seas restaurant, still visible out front \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dining room occupies the first floor of the former Four Seas restaurant, and its huge windows onto the street backlight the spacious, high-ceilinged room. The ceiling is all about the gorgeous lotus-blossom chandeliers that hang down over the round banquet tables in the center of the room. Backlighting the other end of the room is the bright, open kitchen where Chef Jew mindfully worked at a clip all night long, surrounded by a blur of helpers.\u003c/p>\n\u003cfigure id=\"attachment_108552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5021-1920.jpg\" alt=\"View of the dining room at Mister Jiu's with huge windows facing the street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108552\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5021-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">View of the dining room at Mister Jiu's with huge windows facing the street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5024-1920a.jpg\" alt=\"The dining room at Mister Jiu's with a view of the open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108548\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5024-1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The dining room at Mister Jiu's with a view of the open kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5035-1920.jpg\" alt=\"Chef Brandon Jew in his big open kitchen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5035-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew in his big open kitchen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Food is served family style here, $69 for five courses. Everyone at the table must agree on the choices, but courses can be ordered from any menu category: salad, soup, rice and noodles, veggies, and entrees. While I felt like I might as well close my eyes and point, so beautiful was the menu, we decided to order one dish from each category, figuring that was the chef’s intention.\u003c/p>\n\u003cp>We started with salt and pepper squid, Monterey squid battered in baking soda and rice flour for supreme crispiness and fried with fennel and kumquat (a brilliant idea) and served with a soy, ginger, garlic and serrano chile sauce.\u003c/p>\n\u003cfigure id=\"attachment_108554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5032-1920.jpg\" alt=\"Salt and pepper squid with soy-chile sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5032-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Salt and pepper squid with soy-chile sauce. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up: a Marin Miyagi clam and oyster custard with barely cooked fava beans, lap cheong and green garlic, sweetly earthy and sea-driven, yet delicate. This was followed by the more assertive cold sweet potato noodles tossed in peanut sauce with chrysanthemum and Dungeness crab. For our vegetable, we chose the sweet pea tendrils with Meyer lemon and roasted garlic and a few asparagus tips.\u003c/p>\n\u003cfigure id=\"attachment_108555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5041-1920.jpg\" alt=\"Clam and oyster custard.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5041-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam and oyster custard. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5042-1920.jpg\" alt=\"Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108556\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5042-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet potato noodles in peanut sauce with Dungeness crab and chrysanthemum. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5046-1920.jpg\" alt=\"Pea tendrils with Meyer lemon and roasted garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5046-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pea tendrils with Meyer lemon and roasted garlic. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We upgraded our main course for $25 (per table, not per person) to the barbecued pork, which featured both belly and spareribs, the latter slathered with black garlic paste, served with a side of homemade mantou buns and cucumber and daikon pickles. We tucked the belly meat into the steaming buns and dipped both those and the ribs in the hot mustard also on the plate. This recipe is destined to become a classic.\u003c/p>\n\u003cfigure id=\"attachment_108558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_5047-1920.jpg\" alt=\"Barbecued pork with homemade mantou buns and pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_5047-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued pork with homemade mantou buns and pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My one quibble with the place is that some of what we ordered would have been better as bona fide side dishes, rather than standalone courses — in our case, the tendrils and the noodles. But it’s a small complaint amidst the deep pleasure invoked by the whole.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Both the cocktail and wine lists are married to the food. We went for the latter and ordered an inexpensive dry Riesling, a 2013 Hunstler from the Rheingau, which had just the right balance of minerality, fruit and acidity for all the dishes.\u003c/p>\n\u003cp>Service was remarkably together for day one. \u003c/p>\n\u003cp>If Mister Jiu’s is a harbinger of Chinatown’s future, I say welcome to the new era.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://misterjius.com/\" target=\"_blank\">\u003cstrong>Mister Jiu’s\u003c/strong>\u003c/a>\u003cbr>\n28 Waverly Place\u003cbr>\nSan Francisco, CA 94703 [\u003ca href=\"https://goo.gl/UyrFiV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (415) 857-9688\u003cbr>\nHours: Tues-Thu, 5:30-10:30pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$$$ (Prix fixe, banquet-style, $69 per person for 5 courses).\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MisterJiu\" target=\"_blank\">@MisterJiu\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa",
"title": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Most visitors to Napa have the county in mind, not the town. They’re headed to the valley’s famed vineyards, wineries and tasting rooms, knowing they’ll have some good food along the way. But the wines themselves, most notably big Cabernet Sauvignons, aren’t the only attraction. The city of Napa’s small downtown area is a culinary paradise, from the collection of purveyors at \u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">Oxbow Public Market\u003c/a>, a veritable foodie epicenter, to several destination restaurants within walking distance from there, including a Michelin-starred gem.\u003c/p>\n\u003cp>If you’re just driving up for the day, be sure to arrive in time for breakfast, and park near Oxbow. (Street parking is usually remarkably hassle-free, unless there’s a special event going on.) While there are multiple breakfast options, the three best are \u003ca href=\"http://oxbowpublicmarket.com/market-hours/c-casa/\" target=\"_blank\">C Casa\u003c/a> for Mexican breakfast tacos (and an entirely gluten-free menu), \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-model-bakery/\" target=\"_blank\">The Model Bakery\u003c/a> for decadent pastries and Blue Bottle coffee, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/five-dot-ranch-2/\" target=\"_blank\">Five Dot Ranch\u003c/a> for homemade biscuits and beef sausage made from the ranch’s own pastured cows. And don’t forget the \u003ca href=\"http://oxbowpublicmarket.com/market-hours/ritual-coffee-roasters/\" target=\"_blank\">Ritual\u003c/a> coffee. The stand at Oxbow offers Ritual’s full line of pour-over coffees and espresso drinks.\u003c/p>\n\u003cfigure id=\"attachment_108368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4912-1920.jpg\" alt=\"The busy breakfast service at The Model Bakery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The busy breakfast service at The Model Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4855-1920.jpg\" alt=\"Homemade biscuit with pastured beef sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade biscuit with pastured beef sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4852-1920.jpg\" alt=\"A latte and a Kenya pour-over at Ritual Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A latte and a Kenya pour-over at Ritual Coffee. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The great thing about Oxbow is that a family or group can choose multiple dining options simultaneously at any meal, as seating is all central to the market, rather than being associated with each restaurant (with the exception of \u003ca href=\"http://oxbowpublicmarket.com/market-hours/kitchen-door/\" target=\"_blank\">The Kitchen Door\u003c/a>, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a>, whose raw-bar seating extends on to the back patio.)\u003c/p>\n\u003cfigure id=\"attachment_108383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4798-1920.jpg\" alt=\"The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4793-1920.jpg\" alt=\"The oyster bar at Hog Island Oyster Co.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The oyster bar at Hog Island Oyster Co. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lunch is another opportunity to experience’s the market’s bounty. The aforementioned \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a> is a seafood-lover’s dream come true, with platters of mostly West-Coast bi-valves and a few from the east, along with clams, fresh halibut, seafood stew and a well-priced wine list.\u003c/p>\n\u003cfigure id=\"attachment_108380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4822-1920.jpg\" alt=\"Two dozen oysters at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two dozen oysters at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4834-1920.jpg\" alt=\"Clams with sausage and lemongrass at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clams with sausage and lemongrass at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alternatively, gather some picnic food and lounge on the banks of the Napa River and watch the little fishing boats float by. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-fatted-calf/\" target=\"_blank\">The Fatted Calf\u003c/a> has all manner of charcuterie, as well as a selection of pastas, heirloom beans, vinegars and other kitchen staples to take home with you. Salumi from The Fatted Calf, a baguette from The Model Bakery and fruit from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hudson-greens-goods/\" target=\"_blank\">Hudson Greens and Goods\u003c/a> (or fresh-pressed juice or avocado toast) make for a complete outdoor meal. Except for dessert, of course, which can be readily fulfilled by cupcakes from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/karas-cupcakes\" target=\"_blank\">Kara’s Cupcakes\u003c/a> or ice cream at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/three-twins-ice-cream/\" target=\"_blank\">Three Twins\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4838-1920.jpg\" alt=\"Fishing on the Napa River.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing on the Napa River. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4920-1920.jpg\" alt=\"Charcuterie at The Fatted Calf.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie at The Fatted Calf. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4921-1920.jpg\" alt=\"The Fatted Calf’s extensive menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fatted Calf’s extensive menu. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4895-1920.jpg\" alt=\"Fruit at Hudson Greens and Goods.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fruit at Hudson Greens and Goods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4888-1920.jpg\" alt=\"Enjoying fresh-pressed juice from Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying fresh-pressed juice from Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4892-1920.jpg\" alt=\"Avocado toast at Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado toast at Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4893-1920.jpg\" alt=\"Cupcakes from Kara’s\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cupcakes from Kara’s \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4794-1920.jpg\" alt=\"Lining up at Three Twins Ice Cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up at Three Twins Ice Cream. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another option altogether is to leave the culinary wonderland of Oxbow and walk into downtown Napa for pizza or pasta at \u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">Ca’ Momi Osteria\u003c/a>, the restaurant version of the wood-burning pizza place at Oxbow (which has a smaller enoteca menu). At the osteria, you can make a reservation and enjoy the full experience of the brewery and the homemade pastas.\u003c/p>\n\u003cfigure id=\"attachment_108402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4929-1920.jpg\" alt=\"The wood-burning oven at Ca’ Momi Osteria in downtown Napa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wood-burning oven at Ca’ Momi Osteria in downtown Napa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4922-1920.jpg\" alt=\"The bar and dining room at Ca’ Momi Osteria.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and dining room at Ca’ Momi Osteria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re able to stay overnight, the \u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">Westin Verasa Napa\u003c/a> is perfectly situated within walking distance of everything in the downtown area and moderately priced. The big, comfortable rooms overlook the year-round heated pool and the Napa River beyond. And there are also bocce courts for use by guests. For families, one- and two-bedroom suites with full kitchens are ideal. Service is both informal and expert, and the hotel offers free wine tastings every night, along with free chair massages on the weekends. If you have time, get a treatment at the inviting and tranquil \u003ca href=\"http://www.gcdayspa.com/\" target=\"_blank\">Gloria Curry Day Spa\u003c/a> housed on the property. A hot stone massage and a deep-cleansing facial will set you right as you continue your culinary extravaganza.\u003c/p>\n\u003cfigure id=\"attachment_108401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Pool-1920-1.jpg\" alt=\"The heated pool at the Westin Verasa Napa\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-108401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1440x966.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-960x644.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The heated pool at the Westin Verasa Napa \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108413\" class=\"wp-caption alignright\" style=\"max-width: 286px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaToque_02.jpg\" alt=\"Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa.\" width=\"286\" height=\"381\" class=\"size-full wp-image-108413\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its prime location, another reason to choose this particular hotel is that it is home to chef Ken Franks’ legendary restaurant, \u003ca href=\"http://latoque.com/\" target=\"_blank\">La Toque\u003c/a>. Originally founded on the Sunset Strip in Los Angeles when Frank was just 23, La Toque became a culinary institution in Wine Country, first in Rutherford from 1998 to 2008, and then at the Westin Verasa Napa, where Frank continues to cook contemporary-classic French food, beautifully plated and graciously served. The restaurant’s Michelin-star is visibly earned in Frank’s careful tasting menus that allow you to create your own three-, four-, or five-course meals. The world-class wine list, which holds a Wine Spectator Grand Award, has one of the best collections of highly allocated local wines available anywhere, not to mention the French stuff.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our two favorite dishes were the beef carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms — and the crisp rosti potato with creme fraiche and caviar.\u003c/p>\n\u003cfigure id=\"attachment_108386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg\" alt=\"Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg\" alt=\"Crisp Rosti Potato with creme fraiche and caviar.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-108409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crisp Rosti Potato with creme fraiche and caviar. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a good sleep, head back to Oxbow to buy some local products to take home. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/whole-spice/\" target=\"_blank\">Whole Spice\u003c/a> is a one-stop shop for all things aromatic and flavorful for your own home-cooking. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napastak/\" target=\"_blank\">Napastäk\u003c/a> is a beautifully curated shop of prepared foods where you never know what you’ll find, but there are always local honeys, jams and shrubs, as well as imported condiments and sauces. End your spree at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napa-valley-distillery/\" target=\"_blank\">Napa Valley Distillery\u003c/a> with a sampler of locally made spirits.\u003c/p>\n\u003cfigure id=\"attachment_108373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4877-1920.jpg\" alt=\"Rows and rows of spices at Whole Spice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rows and rows of spices at Whole Spice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4807-1920.jpg\" alt=\"Prepared foods galore at Napastäk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared foods galore at Napastäk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4817-1920.jpg\" alt=\"Local spirits at Napa Valley Distillery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local spirits at Napa Valley Distillery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If there’s time for one last meal—and there always is—head for \u003ca href=\"http://oenotri.com/\" target=\"_blank\">Oenotri\u003c/a>, a southern Italian restaurant where everything, including the salumi and pastas are homemade. The wood-burning oven turns out crisp pizzas that make you fee like you’re in Rome.\u003c/p>\n\u003cfigure id=\"attachment_108374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4866-1920.jpg\" alt=\"Pizza at Oenotri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza at Oenotri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t think of a place in northern California that offers as much in a half-mile radius as downtown Napa. And there’s lots of good wine to drink if you get thirsty.\u003c/p>\n\u003cp>\u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>\u003cbr>\n610 and 644 First St. [\u003ca href=\"https://goo.gl/YhK4ON\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 226-6529\u003cbr>\nHours: 7:30am-9:30pm (check individual vendors for specific hours)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OxbowPublicMarket\" target=\"_blank\">Oxbow Public Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OxbowPubMarket\" target=\"_blank\">@OxbowPubMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oxbowpublicmarket/\" target=\"_blank\">@oxbowpublicmarket\u003c/a>\u003cbr>\nPrice Range: $-$$$$\u003c/p>\n\u003cp>\u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">\u003cstrong>Westin Napa Verasa Hotel\u003c/strong>\u003c/a>\u003cbr>\n1314 McKinstry St. [\u003ca href=\"https://goo.gl/BeVQzg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 257-1800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WestinNapa\" target=\"_blank\">The Westin Verasa - Napa\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/westinnapa\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/westinnapa/\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">\u003cstrong>Ca’ Momi Osteria\u003c/strong>\u003c/a>\u003cbr>\n1141 First St. [\u003ca href=\"https://goo.gl/mVIXiF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 224-6664\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/camominapavalley\" target=\"_blank\">Ca' Momi\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/camominapa\" target=\"_blank\">@camominapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/camominapavalley/\" target=\"_blank\">@camominapavalley\u003c/a>\u003cbr>\nPrice range: $$-$$$ ($14-$32 entrees)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://oenotri.com/\" target=\"_blank\">\u003cstrong>Oenotri\u003c/strong>\u003c/a>\u003cbr>\n1425 First St. [\u003ca href=\"https://goo.gl/B6bRSx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 252-1022\u003cbr>\nHours: Mon-Fri, 5:30-10pm; Sat-Sun, 10am-3pm and 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oenotri/\" target=\"_blank\">@oenotri\u003c/a>\u003cbr>\nPrice Range: $$-$$$ ($17-$34 entrees)\u003c/p>\n\n",
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"excerpt": "The Napa Valley is not just a wine destination. Its central hub, the town of Napa, is a bona fide culinary destination in its own right.",
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"headline": "More Than a Wine Destination: A Guide to Oxbow Public Market and Weekend Eating in Downtown Napa",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Most visitors to Napa have the county in mind, not the town. They’re headed to the valley’s famed vineyards, wineries and tasting rooms, knowing they’ll have some good food along the way. But the wines themselves, most notably big Cabernet Sauvignons, aren’t the only attraction. The city of Napa’s small downtown area is a culinary paradise, from the collection of purveyors at \u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">Oxbow Public Market\u003c/a>, a veritable foodie epicenter, to several destination restaurants within walking distance from there, including a Michelin-starred gem.\u003c/p>\n\u003cp>If you’re just driving up for the day, be sure to arrive in time for breakfast, and park near Oxbow. (Street parking is usually remarkably hassle-free, unless there’s a special event going on.) While there are multiple breakfast options, the three best are \u003ca href=\"http://oxbowpublicmarket.com/market-hours/c-casa/\" target=\"_blank\">C Casa\u003c/a> for Mexican breakfast tacos (and an entirely gluten-free menu), \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-model-bakery/\" target=\"_blank\">The Model Bakery\u003c/a> for decadent pastries and Blue Bottle coffee, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/five-dot-ranch-2/\" target=\"_blank\">Five Dot Ranch\u003c/a> for homemade biscuits and beef sausage made from the ranch’s own pastured cows. And don’t forget the \u003ca href=\"http://oxbowpublicmarket.com/market-hours/ritual-coffee-roasters/\" target=\"_blank\">Ritual\u003c/a> coffee. The stand at Oxbow offers Ritual’s full line of pour-over coffees and espresso drinks.\u003c/p>\n\u003cfigure id=\"attachment_108368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4912-1920.jpg\" alt=\"The busy breakfast service at The Model Bakery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108368\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4912-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The busy breakfast service at The Model Bakery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4855-1920.jpg\" alt=\"Homemade biscuit with pastured beef sausage.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108375\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4855-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Homemade biscuit with pastured beef sausage. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4852-1920.jpg\" alt=\"A latte and a Kenya pour-over at Ritual Coffee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4852-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A latte and a Kenya pour-over at Ritual Coffee. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The great thing about Oxbow is that a family or group can choose multiple dining options simultaneously at any meal, as seating is all central to the market, rather than being associated with each restaurant (with the exception of \u003ca href=\"http://oxbowpublicmarket.com/market-hours/kitchen-door/\" target=\"_blank\">The Kitchen Door\u003c/a>, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking, and \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a>, whose raw-bar seating extends on to the back patio.)\u003c/p>\n\u003cfigure id=\"attachment_108383\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4798-1920.jpg\" alt=\"The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108383\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4798-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Kitchen Door, a separate sit-down restaurant featuring chef Todd Humphries’ locally inspired cooking. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108391\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4793-1920.jpg\" alt=\"The oyster bar at Hog Island Oyster Co.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4793-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The oyster bar at Hog Island Oyster Co. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lunch is another opportunity to experience’s the market’s bounty. The aforementioned \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hog-island-oyster-co/\" target=\"_blank\">Hog Island Oyster Co.\u003c/a> is a seafood-lover’s dream come true, with platters of mostly West-Coast bi-valves and a few from the east, along with clams, fresh halibut, seafood stew and a well-priced wine list.\u003c/p>\n\u003cfigure id=\"attachment_108380\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4822-1920.jpg\" alt=\"Two dozen oysters at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4822-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Two dozen oysters at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4834-1920.jpg\" alt=\"Clams with sausage and lemongrass at Hog Island.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4834-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clams with sausage and lemongrass at Hog Island. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alternatively, gather some picnic food and lounge on the banks of the Napa River and watch the little fishing boats float by. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/the-fatted-calf/\" target=\"_blank\">The Fatted Calf\u003c/a> has all manner of charcuterie, as well as a selection of pastas, heirloom beans, vinegars and other kitchen staples to take home with you. Salumi from The Fatted Calf, a baguette from The Model Bakery and fruit from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/hudson-greens-goods/\" target=\"_blank\">Hudson Greens and Goods\u003c/a> (or fresh-pressed juice or avocado toast) make for a complete outdoor meal. Except for dessert, of course, which can be readily fulfilled by cupcakes from \u003ca href=\"http://oxbowpublicmarket.com/market-hours/karas-cupcakes\" target=\"_blank\">Kara’s Cupcakes\u003c/a> or ice cream at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/three-twins-ice-cream/\" target=\"_blank\">Three Twins\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_108378\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4838-1920.jpg\" alt=\"Fishing on the Napa River.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4838-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing on the Napa River. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108367\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4920-1920.jpg\" alt=\"Charcuterie at The Fatted Calf.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108367\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4920-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie at The Fatted Calf. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108404\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4921-1920.jpg\" alt=\"The Fatted Calf’s extensive menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4921-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fatted Calf’s extensive menu. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4895-1920.jpg\" alt=\"Fruit at Hudson Greens and Goods.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4895-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fruit at Hudson Greens and Goods. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4888-1920.jpg\" alt=\"Enjoying fresh-pressed juice from Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4888-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoying fresh-pressed juice from Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4892-1920.jpg\" alt=\"Avocado toast at Hudson.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108371\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4892-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Avocado toast at Hudson. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108370\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4893-1920.jpg\" alt=\"Cupcakes from Kara’s\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108370\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4893-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cupcakes from Kara’s \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108384\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4794-1920.jpg\" alt=\"Lining up at Three Twins Ice Cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108384\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4794-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up at Three Twins Ice Cream. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another option altogether is to leave the culinary wonderland of Oxbow and walk into downtown Napa for pizza or pasta at \u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">Ca’ Momi Osteria\u003c/a>, the restaurant version of the wood-burning pizza place at Oxbow (which has a smaller enoteca menu). At the osteria, you can make a reservation and enjoy the full experience of the brewery and the homemade pastas.\u003c/p>\n\u003cfigure id=\"attachment_108402\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4929-1920.jpg\" alt=\"The wood-burning oven at Ca’ Momi Osteria in downtown Napa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108402\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4929-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The wood-burning oven at Ca’ Momi Osteria in downtown Napa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108403\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4922-1920.jpg\" alt=\"The bar and dining room at Ca’ Momi Osteria.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108403\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4922-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and dining room at Ca’ Momi Osteria. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you’re able to stay overnight, the \u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">Westin Verasa Napa\u003c/a> is perfectly situated within walking distance of everything in the downtown area and moderately priced. The big, comfortable rooms overlook the year-round heated pool and the Napa River beyond. And there are also bocce courts for use by guests. For families, one- and two-bedroom suites with full kitchens are ideal. Service is both informal and expert, and the hotel offers free wine tastings every night, along with free chair massages on the weekends. If you have time, get a treatment at the inviting and tranquil \u003ca href=\"http://www.gcdayspa.com/\" target=\"_blank\">Gloria Curry Day Spa\u003c/a> housed on the property. A hot stone massage and a deep-cleansing facial will set you right as you continue your culinary extravaganza.\u003c/p>\n\u003cfigure id=\"attachment_108401\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Pool-1920-1.jpg\" alt=\"The heated pool at the Westin Verasa Napa\" width=\"1920\" height=\"1288\" class=\"size-full wp-image-108401\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-800x537.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1440x966.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-1180x792.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Pool-1920-1-960x644.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The heated pool at the Westin Verasa Napa \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108413\" class=\"wp-caption alignright\" style=\"max-width: 286px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaToque_02.jpg\" alt=\"Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa.\" width=\"286\" height=\"381\" class=\"size-full wp-image-108413\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Frank in the kitchen of his Michelin-starred restaurant at the Westin Verasa Napa. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its prime location, another reason to choose this particular hotel is that it is home to chef Ken Franks’ legendary restaurant, \u003ca href=\"http://latoque.com/\" target=\"_blank\">La Toque\u003c/a>. Originally founded on the Sunset Strip in Los Angeles when Frank was just 23, La Toque became a culinary institution in Wine Country, first in Rutherford from 1998 to 2008, and then at the Westin Verasa Napa, where Frank continues to cook contemporary-classic French food, beautifully plated and graciously served. The restaurant’s Michelin-star is visibly earned in Frank’s careful tasting menus that allow you to create your own three-, four-, or five-course meals. The world-class wine list, which holds a Wine Spectator Grand Award, has one of the best collections of highly allocated local wines available anywhere, not to mention the French stuff.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our two favorite dishes were the beef carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms — and the crisp rosti potato with creme fraiche and caviar.\u003c/p>\n\u003cfigure id=\"attachment_108386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg\" alt=\"Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Angus-Beef-Tenderloin-Carpaccio-with-Smoky-Aioli-and-Grilled-King-Trumpet-mushrooms-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef Carpaccio — meltingly fatty, perfectly sliced and topped with sauteed trumpet mushrooms. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg\" alt=\"Crisp Rosti Potato with creme fraiche and caviar.\" width=\"1920\" height=\"1285\" class=\"size-full wp-image-108409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Rosti-Potato-with-Chinese-Kaluga-Caviar1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crisp Rosti Potato with creme fraiche and caviar. \u003ccite>(Courtesy of Westin Verasa Napa)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a good sleep, head back to Oxbow to buy some local products to take home. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/whole-spice/\" target=\"_blank\">Whole Spice\u003c/a> is a one-stop shop for all things aromatic and flavorful for your own home-cooking. \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napastak/\" target=\"_blank\">Napastäk\u003c/a> is a beautifully curated shop of prepared foods where you never know what you’ll find, but there are always local honeys, jams and shrubs, as well as imported condiments and sauces. End your spree at \u003ca href=\"http://oxbowpublicmarket.com/market-hours/napa-valley-distillery/\" target=\"_blank\">Napa Valley Distillery\u003c/a> with a sampler of locally made spirits.\u003c/p>\n\u003cfigure id=\"attachment_108373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4877-1920.jpg\" alt=\"Rows and rows of spices at Whole Spice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108373\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4877-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rows and rows of spices at Whole Spice. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108382\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4807-1920.jpg\" alt=\"Prepared foods galore at Napastäk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108382\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4807-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared foods galore at Napastäk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108381\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4817-1920.jpg\" alt=\"Local spirits at Napa Valley Distillery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108381\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4817-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local spirits at Napa Valley Distillery. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If there’s time for one last meal—and there always is—head for \u003ca href=\"http://oenotri.com/\" target=\"_blank\">Oenotri\u003c/a>, a southern Italian restaurant where everything, including the salumi and pastas are homemade. The wood-burning oven turns out crisp pizzas that make you fee like you’re in Rome.\u003c/p>\n\u003cfigure id=\"attachment_108374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/IMG_4866-1920.jpg\" alt=\"Pizza at Oenotri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108374\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/IMG_4866-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pizza at Oenotri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I can’t think of a place in northern California that offers as much in a half-mile radius as downtown Napa. And there’s lots of good wine to drink if you get thirsty.\u003c/p>\n\u003cp>\u003ca href=\"http://oxbowpublicmarket.com/\" target=\"_blank\">\u003cstrong>Oxbow Public Market\u003c/strong>\u003c/a>\u003cbr>\n610 and 644 First St. [\u003ca href=\"https://goo.gl/YhK4ON\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 226-6529\u003cbr>\nHours: 7:30am-9:30pm (check individual vendors for specific hours)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OxbowPublicMarket\" target=\"_blank\">Oxbow Public Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/OxbowPubMarket\" target=\"_blank\">@OxbowPubMarket\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/oxbowpublicmarket/\" target=\"_blank\">@oxbowpublicmarket\u003c/a>\u003cbr>\nPrice Range: $-$$$$\u003c/p>\n\u003cp>\u003ca href=\"http://www.westinnapa.com/\" target=\"_blank\">\u003cstrong>Westin Napa Verasa Hotel\u003c/strong>\u003c/a>\u003cbr>\n1314 McKinstry St. [\u003ca href=\"https://goo.gl/BeVQzg\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 257-1800\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/WestinNapa\" target=\"_blank\">The Westin Verasa - Napa\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/westinnapa\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/westinnapa/\" target=\"_blank\">@westinnapa\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>\u003ca href=\"http://camomiosteria.com/\" target=\"_blank\">\u003cstrong>Ca’ Momi Osteria\u003c/strong>\u003c/a>\u003cbr>\n1141 First St. [\u003ca href=\"https://goo.gl/mVIXiF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nNapa, CA 94559\u003cbr>\nPh: (707) 224-6664\u003cbr>\nHours: Daily, 11:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/camominapavalley\" target=\"_blank\">Ca' Momi\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/camominapa\" target=\"_blank\">@camominapa\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/camominapavalley/\" target=\"_blank\">@camominapavalley\u003c/a>\u003cbr>\nPrice range: $$-$$$ ($14-$32 entrees)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Sandwich Shops South of San Francisco",
"title": "Bay Area Bites Guide to 10 Favorite Sandwich Shops South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Meat and cheese piled high between freshly baked bread make deli sandwiches an easy comfort dish that nearly anyone can enjoy. While some swoon for a turkey avocado sandwich others opt for a Italian cold cut combo. This collection of 10 popular sandwich shops south of San Francisco range from small, family-owned delis to a newly-opened gastropub but all serve a sandwich worth waiting in line for. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Freshly Baked Eatery\u003c/h2>\n\u003cp>This popular downtown San Jose sandwich shop is only open during the week for lunch so be prepared for a short wait to get your sandwich. True to its name, the bread is freshly baked and has a delicious crunch to it. For first time visitors, the peppered turkey sandwich is an excellent choice.\u003c/p>\n\u003cfigure id=\"attachment_108274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg\" alt=\"The peppered turkey sandwich at Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The peppered turkey sandwich at Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg\" alt=\"The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg\" alt=\"Customers ordering at the counter of Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at the counter of Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/freshly-baked-eatery-san-jose\">\u003cstrong>Freshly Baked Eatery\u003c/strong>\u003c/a>\u003cbr>\n152 N 3rd St. #101 [\u003ca href=\"https://goo.gl/HT5ttT\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 298-9370\u003cbr>\nHours: Mon-Fri 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Freshly-Baked-Eatery/120289077987906?fref=ts\">Freshly Baked Eatery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Little Lucca\u003c/h2>\n\u003cp>The sandwiches at this Italian-American deli can be up to the size of your forearm and are packed with a hearty helping of meat and cheeses. The crowd favorite is the Hot Bird with turkey, roasted green peppers, pepper jack cheese and caesar dressing. For those who enjoy a classic Italian cold cut sandwich the Little Lucca combo with mortadella, provolone and salami is a must. However, do be warned that the pungent garlic spread may stay with you throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_108283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg\" alt=\"The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCombo.jpg\" alt=\"The Little Lucca combo sandwich with mortadella, provolone and salami.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Little Lucca combo sandwich with mortadella, provolone and salami. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCounter.jpg\" alt=\"Customers waiting to order at Little Lucca in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to order at Little Lucca in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlelucca.com/\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n1809 El Camino Real [\u003ca href=\"https://goo.gl/qWxhM9\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 697-8389\u003cbr>\nHours: Mon-Sat 9am-5pm; Sun 9-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Little-Lucca/112720372115589?fref=ts\">Little Lucca\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Other location:\u003c/strong>\u003cbr>\n724 El Camino Real\u003cbr>\nSouth San Francisco, CA 94080\u003cbr>\nTel: (650) 589-8916\u003cbr>\nHours: Mon-Fri 8:30am-5pm; Sat 9-5pm, Sun 9-4pm\u003c/p>\n\u003ch2>Woodside Deli\u003c/h2>\n\u003cp>The tasty sandwiches at this Italian-American deli in Woodside have a popular following. So take a number and be prepared to wait up to 25 minutes for your order. The sandwiches are made with freshly sliced meats and served on fresh sourdough or ciabatta rolls. The popular Grand Champion piles on salami, artichoke hearts, red onions, red bell peppers, asiago and pesto, for a winning combination of Italian deli flavors.\u003c/p>\n\u003cfigure id=\"attachment_108292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg\" alt=\"The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsidegGodfather.jpg\" alt=\"The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideCounter.jpg\" alt=\"The deli counter at Woodside Deli.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Woodside Deli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodsidedeli.net/\">\u003cstrong>Woodside Deli\u003c/strong>\u003c/a>\u003cbr>\n1453 Woodside Rd. [\u003ca href=\"https://goo.gl/VICvuO\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94061\u003cbr>\nPh: (650) 369-4235\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Woodside-Deli-175506455801896/\">Woodside Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bonne Santé\u003c/h2>\n\u003cp>This cozy Burlingame deli serves gourmet sandwich creations in behemoth portions. The menu options range from a plain turkey and cheese to the more eclectic Rattler which features smoked turkey, barbecue sauce, smoked gouda and caramelized onions. The creamy housemade potato salad is a must-have side for whatever sandwich you order.\u003c/p>\n\u003cfigure id=\"attachment_108264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteRattler.jpg\" alt=\"The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteTurkey.jpg\" alt=\"A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSante.jpg\" alt=\"Inside Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bonnesantedeli.com/\">\u003cstrong>Bonne Santé\u003c/strong>\u003c/a>\u003cbr>\n1184 Broadway [\u003ca href=\"https://goo.gl/qbzLKM\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1529\u003cbr>\nHours: Mon-Fri 10am-4:30pm; Sat 10am-5pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bonne-Sante/110248335733434?fref=ts\">Bonne Santé\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>California Sourdough Eatery\u003c/h2>\n\u003cp>This San Jose sandwich shop is only open on weekdays during lunch with a line of customers that regularly goes out the door. The delicious sourdough bread is baked fresh throughout the day, so don’t be surprised if your sandwich bread is still warm from the oven. While the sandwiches are not intimidating in size, the quality of the meats and fresh crunch of the sourdough bread make this place a must visit.\u003c/p>\n\u003cfigure id=\"attachment_108268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg\" alt=\"A pastrami and turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pastrami and turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg\" alt=\"The spicy turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CaSourdoughCounter.jpg\" alt=\"Customers wait to order at California Sourdough in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait to order at California Sourdough in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">\u003cstrong>California Sourdough Eatery\u003c/strong>\u003c/a>\u003cbr>\n1150 Murphy Ave. [\u003ca href=\"https://goo.gl/dMoLxA\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95131\u003cbr>\nPh: (408) 437-1045\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/California-Sourdough-155140644501783/?fref=ts\">California Sourdough\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Spread Deli & Bottles\u003c/h2>\n\u003cp>Spread Deli in Campbell serves gourmet deli sandwiches alongside a menu of craft beer on tap as well as a collection of beers sold by the bottle. The popular Duchess sandwich is a hearty combination of honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. While the Humpty Dumpty is a gourmet twist on the standard egg salad sandwich.\u003c/p>\n\u003cfigure id=\"attachment_108288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadDuchess.jpg\" alt=\"The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg\" alt=\"The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadCounter.jpg\" alt=\"The deli counter and bar at Spread Deli & Bottles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter and bar at Spread Deli & Bottles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spreadcampbell.com/#spread-campbell-deli-bottles\">\u003cstrong>Spread Deli & Bottles\u003c/strong>\u003c/a>\u003cbr>\n193 E Campbell Ave. [\u003ca href=\"https://goo.gl/WNWDhP\">map\u003c/a>]\u003cbr>\nCampbell, CA 95008\u003cbr>\nPh: (408) 340-5549\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpreadCampbell/?fref=ts\">Spread Deli & Bottles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SpreadCampbell\">@SpreadCampbell\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003ch2>Chiaramonte's Deli & Sausages\u003c/h2>\n\u003cp>This Italian-American deli has been family-owned for more than 100 years and is known for their handmade sausages and deli sandwiches. Service can be slow but this allows you time to admire the vintage refrigerators, deli equipment and old photos of early San Jose. The Italian submarine features mortadella, cappocolo and Genoa salami on a sourdough roll.\u003c/p>\n\u003cfigure id=\"attachment_108271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg\" alt=\"An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg\" alt=\"A mortadella sandwich at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mortadella sandwich at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Chiaramontes.jpg\" alt=\"Inside Chiaramonte’s Deli & Sausages in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Chiaramonte’s Deli & Sausages in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chiaramontes-deli-and-sausages-san-jose\">\u003cstrong>Chiaramonte's Deli & Sausages\u003c/strong>\u003c/a>\u003cbr>\n609 N 13th St. [\u003ca href=\"https://goo.gl/DDPKVb\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 295-0943\u003cbr>\nHours: Mon-Sat 10am-6pm; Sun 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chiaramontes/?fref=ts\">Chiaramonte’s Deli & Sausages\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Los Gatos Meats & Smoke House\u003c/h2>\n\u003cp>Los Gatos Meats & Smoke House is not only an old-fashioned butcher shop but they make fantastic sandwiches from the smoked and freshly sliced deli meats. The popular Slow Burn sandwich features a hearty serving of tri-tip with fiery chipotle sauce, honey mustard and peppers. The largest appetite of any carnivore will be satisfied by the Super Hero sandwich which piles shaved Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\u003c/p>\n\u003cfigure id=\"attachment_108280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg\" alt=\"The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg\" alt=\"The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeats.jpg\" alt=\"The deli counter at Los Gatos Meats & Smoke House.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Los Gatos Meats & Smoke House. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.losgatosmeats.com/\">\u003cstrong>Los Gatos Meats & Smoke House\u003c/strong>\u003c/a>\u003cbr>\n575 University Ave. [\u003ca href=\"https://goo.gl/9UZWxR\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95032\u003cbr>\nPh: (408) 354-7055\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-4:30pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/losgatosmeats.smokehouse/?fref=ts\">Los Gatos Meats & Smoke House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LosGatosMeats\">@LosGatosMeats\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bertucelli's La Villa Gourmet\u003c/h2>\n\u003cp>This family-owned Italian deli in Willow Glen is well known for their handmade ravioli. However a particular sandwich, The Chris Combo, who's recipe remains a closely guarded secret has customers lining up out the door to order. The secret sandwich featuring a combination of cold cuts and garlic spread is so popular, local and visiting sporting teams regularly phone in team orders for the Chris Combo. Equally popular, the \"Death\" sandwich features two pounds of La Villa meatballs served on a quarter loaf of garlic bread, and absolutely requires a knife and fork, or at least a pile of napkins.\u003c/p>\n\u003cfigure id=\"attachment_108277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg\" alt=\"The Death sandwich at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Death\" sandwich at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg\" alt=\"The Chris Combo at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chris Combo at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaCounter.jpg\" alt=\"Customers waiting to place orders at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to place orders at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/Sandwiches.php\">\u003cstrong>Bertucelli's La Villa Gourmet\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave. [\u003ca href=\"https://goo.gl/O5d0EO\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 295-7851\u003cbr>\nHours: Tue-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/?fref=ts\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\">@lavilladeliwg\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Roger’s Deli & Doughnuts\u003c/h2>\n\u003cp>This humble deli and doughnut shop in Mountain View is popular for their freshly baked bread and simple deli sandwiches. At Roger’s the standard Ruben features a curious ingredient, pineapple, which adds a deliciously sweet touch to the tangy and savory rye and pastrami. If you enjoy a less exotic sandwich, Roger’s turkey and avocado is the winning choice.\u003c/p>\n\u003cfigure id=\"attachment_108286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg\" alt=\"The turkey avocado sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey avocado sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersReuben.jpg\" alt=\"The Reuben sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Reuben sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersCounter.jpg\" alt=\"The menu and counter at Roger’s Deli & Doughnuts in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu and counter at Roger’s Deli & Doughnuts in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.rogers-deli.com/\">\u003cstrong>Roger’s Deli & Doughnuts\u003c/strong>\u003c/a>\u003cbr>\n295 E Middlefield Rd. [\u003ca href=\"https://goo.gl/cEMWJA\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 965-2204\u003cbr>\nHours: Mon-Sat 5am-6pm; Sun 6am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rogers-Deli/117594834924372?fref=ts\">Roger’s Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n",
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"excerpt": "This guide highlights 10 popular sandwich shops south of San Francisco, where your reward for enduring a long line of customers is served on freshly baked bread. If we missed your favorite spot for a deli sandwich please be sure to share it in the comments.",
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"description": "This guide highlights 10 popular sandwich shops south of San Francisco, where your reward for enduring a long line of customers is served on freshly baked bread. If we missed your favorite spot for a deli sandwich please be sure to share it in the comments.",
"title": "Bay Area Bites Guide to 10 Favorite Sandwich Shops South of San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Meat and cheese piled high between freshly baked bread make deli sandwiches an easy comfort dish that nearly anyone can enjoy. While some swoon for a turkey avocado sandwich others opt for a Italian cold cut combo. This collection of 10 popular sandwich shops south of San Francisco range from small, family-owned delis to a newly-opened gastropub but all serve a sandwich worth waiting in line for. If we missed your favorite please be sure to share it in the comments.\u003c/p>\n\u003ch2>Freshly Baked Eatery\u003c/h2>\n\u003cp>This popular downtown San Jose sandwich shop is only open during the week for lunch so be prepared for a short wait to get your sandwich. True to its name, the bread is freshly baked and has a delicious crunch to it. For first time visitors, the peppered turkey sandwich is an excellent choice.\u003c/p>\n\u003cfigure id=\"attachment_108274\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg\" alt=\"The peppered turkey sandwich at Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108274\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedPepperTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The peppered turkey sandwich at Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg\" alt=\"The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedClassic-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The classic sandwich at Freshly Baked Eatery with roast beef, country ham and turkey. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg\" alt=\"Customers ordering at the counter of Freshly Baked Eatery.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/FreshlyBakedCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers ordering at the counter of Freshly Baked Eatery. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/freshly-baked-eatery-san-jose\">\u003cstrong>Freshly Baked Eatery\u003c/strong>\u003c/a>\u003cbr>\n152 N 3rd St. #101 [\u003ca href=\"https://goo.gl/HT5ttT\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 298-9370\u003cbr>\nHours: Mon-Fri 10:30am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Freshly-Baked-Eatery/120289077987906?fref=ts\">Freshly Baked Eatery\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Little Lucca\u003c/h2>\n\u003cp>The sandwiches at this Italian-American deli can be up to the size of your forearm and are packed with a hearty helping of meat and cheeses. The crowd favorite is the Hot Bird with turkey, roasted green peppers, pepper jack cheese and caesar dressing. For those who enjoy a classic Italian cold cut sandwich the Little Lucca combo with mortadella, provolone and salami is a must. However, do be warned that the pungent garlic spread may stay with you throughout the day.\u003c/p>\n\u003cfigure id=\"attachment_108283\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg\" alt=\"The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108283\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaHotBird-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Bird features turkey, roasted green peppers, pepper jack cheese and caesar dressing. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCombo.jpg\" alt=\"The Little Lucca combo sandwich with mortadella, provolone and salami.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Little Lucca combo sandwich with mortadella, provolone and salami. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108282\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LittleLuccaCounter.jpg\" alt=\"Customers waiting to order at Little Lucca in Burlingame.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LittleLuccaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to order at Little Lucca in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://littlelucca.com/\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n1809 El Camino Real [\u003ca href=\"https://goo.gl/qWxhM9\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 697-8389\u003cbr>\nHours: Mon-Sat 9am-5pm; Sun 9-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Little-Lucca/112720372115589?fref=ts\">Little Lucca\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other location:\u003c/strong>\u003cbr>\n724 El Camino Real\u003cbr>\nSouth San Francisco, CA 94080\u003cbr>\nTel: (650) 589-8916\u003cbr>\nHours: Mon-Fri 8:30am-5pm; Sat 9-5pm, Sun 9-4pm\u003c/p>\n\u003ch2>Woodside Deli\u003c/h2>\n\u003cp>The tasty sandwiches at this Italian-American deli in Woodside have a popular following. So take a number and be prepared to wait up to 25 minutes for your order. The sandwiches are made with freshly sliced meats and served on fresh sourdough or ciabatta rolls. The popular Grand Champion piles on salami, artichoke hearts, red onions, red bell peppers, asiago and pesto, for a winning combination of Italian deli flavors.\u003c/p>\n\u003cfigure id=\"attachment_108292\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg\" alt=\"The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108292\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideGrandChampion-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Woodside Grand Champion features salami, artichoke hearts, red onions, red bell peppers, asiago and pesto. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108291\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsidegGodfather.jpg\" alt=\"The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108291\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsidegGodfather-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Godfather sandwich features salami, coppa, prosciutto, mortadella, artichoke hearts and pepperoncinis. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108290\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/WoodsideCounter.jpg\" alt=\"The deli counter at Woodside Deli.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108290\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/WoodsideCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Woodside Deli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.woodsidedeli.net/\">\u003cstrong>Woodside Deli\u003c/strong>\u003c/a>\u003cbr>\n1453 Woodside Rd. [\u003ca href=\"https://goo.gl/VICvuO\">map\u003c/a>]\u003cbr>\nRedwood City, CA 94061\u003cbr>\nPh: (650) 369-4235\u003cbr>\nHours: Mon-Sat 8am-6pm; Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Woodside-Deli-175506455801896/\">Woodside Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bonne Santé\u003c/h2>\n\u003cp>This cozy Burlingame deli serves gourmet sandwich creations in behemoth portions. The menu options range from a plain turkey and cheese to the more eclectic Rattler which features smoked turkey, barbecue sauce, smoked gouda and caramelized onions. The creamy housemade potato salad is a must-have side for whatever sandwich you order.\u003c/p>\n\u003cfigure id=\"attachment_108264\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteRattler.jpg\" alt=\"The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteRattler-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rattler with smoked turkey, barbecue sauce, smoked gouda and caramelized onions. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108265\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSanteTurkey.jpg\" alt=\"A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108265\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSanteTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A turkey and Swiss cheese sandwich at Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/BonneSante.jpg\" alt=\"Inside Bonne Sante in Burlingame.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/BonneSante-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Bonne Sante in Burlingame. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://bonnesantedeli.com/\">\u003cstrong>Bonne Santé\u003c/strong>\u003c/a>\u003cbr>\n1184 Broadway [\u003ca href=\"https://goo.gl/qbzLKM\">map\u003c/a>]\u003cbr>\nBurlingame, CA 94010\u003cbr>\nPh: (650) 342-1529\u003cbr>\nHours: Mon-Fri 10am-4:30pm; Sat 10am-5pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bonne-Sante/110248335733434?fref=ts\">Bonne Santé\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>California Sourdough Eatery\u003c/h2>\n\u003cp>This San Jose sandwich shop is only open on weekdays during lunch with a line of customers that regularly goes out the door. The delicious sourdough bread is baked fresh throughout the day, so don’t be surprised if your sandwich bread is still warm from the oven. While the sandwiches are not intimidating in size, the quality of the meats and fresh crunch of the sourdough bread make this place a must visit.\u003c/p>\n\u003cfigure id=\"attachment_108268\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg\" alt=\"A pastrami and turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108268\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughTurkeyPastrami-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pastrami and turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108267\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg\" alt=\"The spicy turkey sandwich at California Sourdough.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108267\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CASourdoughSpicyTurkey-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The spicy turkey sandwich at California Sourdough. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/CaSourdoughCounter.jpg\" alt=\"Customers wait to order at California Sourdough in San Jose.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/CaSourdoughCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers wait to order at California Sourdough in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">\u003cstrong>California Sourdough Eatery\u003c/strong>\u003c/a>\u003cbr>\n1150 Murphy Ave. [\u003ca href=\"https://goo.gl/dMoLxA\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95131\u003cbr>\nPh: (408) 437-1045\u003cbr>\nHours: Mon-Fri 11am-2:30pm; Closed Saturday and Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/California-Sourdough-155140644501783/?fref=ts\">California Sourdough\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10) Cash Only\u003c/p>\n\u003ch2>Spread Deli & Bottles\u003c/h2>\n\u003cp>Spread Deli in Campbell serves gourmet deli sandwiches alongside a menu of craft beer on tap as well as a collection of beers sold by the bottle. The popular Duchess sandwich is a hearty combination of honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. While the Humpty Dumpty is a gourmet twist on the standard egg salad sandwich.\u003c/p>\n\u003cfigure id=\"attachment_108288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadDuchess.jpg\" alt=\"The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108288\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadDuchess-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Duchess sandwich features honey-roasted turkey, beef pastrami, sharp cheddar, tomatoes, sprouts, black garlic aioli and chipotle aioli. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108289\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg\" alt=\"The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108289\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadHumptyDumpty-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Humpty Dumpty sandwich features house-made egg salad, red onions, dill, tomatoes and mixed greens. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108287\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/SpreadCounter.jpg\" alt=\"The deli counter and bar at Spread Deli & Bottles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108287\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/SpreadCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter and bar at Spread Deli & Bottles. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://spreadcampbell.com/#spread-campbell-deli-bottles\">\u003cstrong>Spread Deli & Bottles\u003c/strong>\u003c/a>\u003cbr>\n193 E Campbell Ave. [\u003ca href=\"https://goo.gl/WNWDhP\">map\u003c/a>]\u003cbr>\nCampbell, CA 95008\u003cbr>\nPh: (408) 340-5549\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri-Sat 11am-10pm; Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SpreadCampbell/?fref=ts\">Spread Deli & Bottles\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SpreadCampbell\">@SpreadCampbell\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003ch2>Chiaramonte's Deli & Sausages\u003c/h2>\n\u003cp>This Italian-American deli has been family-owned for more than 100 years and is known for their handmade sausages and deli sandwiches. Service can be slow but this allows you time to admire the vintage refrigerators, deli equipment and old photos of early San Jose. The Italian submarine features mortadella, cappocolo and Genoa salami on a sourdough roll.\u003c/p>\n\u003cfigure id=\"attachment_108271\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg\" alt=\"An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108271\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesPrimo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An Italian submarine sandwich with mortadella, cappocolo and Genoa salami at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108270\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg\" alt=\"A mortadella sandwich at Chiaramonte’s Deli & Sausages.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108270\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/ChiaramontesMortadella-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A mortadella sandwich at Chiaramonte’s Deli & Sausages. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Chiaramontes.jpg\" alt=\"Inside Chiaramonte’s Deli & Sausages in San Jose.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Chiaramontes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Chiaramonte’s Deli & Sausages in San Jose. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chiaramontes-deli-and-sausages-san-jose\">\u003cstrong>Chiaramonte's Deli & Sausages\u003c/strong>\u003c/a>\u003cbr>\n609 N 13th St. [\u003ca href=\"https://goo.gl/DDPKVb\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95112\u003cbr>\nPh: (408) 295-0943\u003cbr>\nHours: Mon-Sat 10am-6pm; Sun 11-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chiaramontes/?fref=ts\">Chiaramonte’s Deli & Sausages\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Los Gatos Meats & Smoke House\u003c/h2>\n\u003cp>Los Gatos Meats & Smoke House is not only an old-fashioned butcher shop but they make fantastic sandwiches from the smoked and freshly sliced deli meats. The popular Slow Burn sandwich features a hearty serving of tri-tip with fiery chipotle sauce, honey mustard and peppers. The largest appetite of any carnivore will be satisfied by the Super Hero sandwich which piles shaved Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\u003c/p>\n\u003cfigure id=\"attachment_108280\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg\" alt=\"The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSuperHero-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Super Hero sandwich features Tri-Tip with barbecue sauce, bacon, cheddar cheese and avocado. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg\" alt=\"The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeatsSlowBurn-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Slow Burn sandwich features Tri-Tip with chipotle sauce, honey mustard and peppers. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108278\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LGMeats.jpg\" alt=\"The deli counter at Los Gatos Meats & Smoke House.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108278\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LGMeats-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at Los Gatos Meats & Smoke House. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.losgatosmeats.com/\">\u003cstrong>Los Gatos Meats & Smoke House\u003c/strong>\u003c/a>\u003cbr>\n575 University Ave. [\u003ca href=\"https://goo.gl/9UZWxR\">map\u003c/a>]\u003cbr>\nLos Gatos, CA 95032\u003cbr>\nPh: (408) 354-7055\u003cbr>\nHours: Mon-Fri 9am-6pm; Sat 9am-4:30pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/losgatosmeats.smokehouse/?fref=ts\">Los Gatos Meats & Smoke House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LosGatosMeats\">@LosGatosMeats\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Bertucelli's La Villa Gourmet\u003c/h2>\n\u003cp>This family-owned Italian deli in Willow Glen is well known for their handmade ravioli. However a particular sandwich, The Chris Combo, who's recipe remains a closely guarded secret has customers lining up out the door to order. The secret sandwich featuring a combination of cold cuts and garlic spread is so popular, local and visiting sporting teams regularly phone in team orders for the Chris Combo. Equally popular, the \"Death\" sandwich features two pounds of La Villa meatballs served on a quarter loaf of garlic bread, and absolutely requires a knife and fork, or at least a pile of napkins.\u003c/p>\n\u003cfigure id=\"attachment_108277\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg\" alt=\"The Death sandwich at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaDeathSandwich-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The \"Death\" sandwich at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108275\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg\" alt=\"The Chris Combo at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108275\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaChrisCombo-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Chris Combo at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108276\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/LaVillaCounter.jpg\" alt=\"Customers waiting to place orders at Bertucelli's La Villa Gourmet.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-108276\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/LaVillaCounter-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Customers waiting to place orders at Bertucelli's La Villa Gourmet. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.wglavilla.com/Sandwiches.php\">\u003cstrong>Bertucelli's La Villa Gourmet\u003c/strong>\u003c/a>\u003cbr>\n1319 Lincoln Ave. [\u003ca href=\"https://goo.gl/O5d0EO\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95125\u003cbr>\nPh: (408) 295-7851\u003cbr>\nHours: Tue-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/?fref=ts\">Bertucelli's La Villa Delicatessen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lavilladeliwg\">@lavilladeliwg\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003ch2>Roger’s Deli & Doughnuts\u003c/h2>\n\u003cp>This humble deli and doughnut shop in Mountain View is popular for their freshly baked bread and simple deli sandwiches. At Roger’s the standard Ruben features a curious ingredient, pineapple, which adds a deliciously sweet touch to the tangy and savory rye and pastrami. If you enjoy a less exotic sandwich, Roger’s turkey and avocado is the winning choice.\u003c/p>\n\u003cfigure id=\"attachment_108286\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg\" alt=\"The turkey avocado sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108286\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersTurkeyAvocado-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The turkey avocado sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108285\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersReuben.jpg\" alt=\"The Reuben sandwich at Roger’s Deli & Doughnuts.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108285\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersReuben-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Reuben sandwich at Roger’s Deli & Doughnuts. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108284\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/RogersCounter.jpg\" alt=\"The menu and counter at Roger’s Deli & Doughnuts in Mountain View.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108284\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/RogersCounter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu and counter at Roger’s Deli & Doughnuts in Mountain View. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.rogers-deli.com/\">\u003cstrong>Roger’s Deli & Doughnuts\u003c/strong>\u003c/a>\u003cbr>\n295 E Middlefield Rd. [\u003ca href=\"https://goo.gl/cEMWJA\">map\u003c/a>]\u003cbr>\nMountain View, CA 94043\u003cbr>\nPh: (650) 965-2204\u003cbr>\nHours: Mon-Sat 5am-6pm; Sun 6am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Rogers-Deli/117594834924372?fref=ts\">Roger’s Deli\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to Five Top Sushi Bars in the East Bay",
"title": "Bay Area Bites Guide to Five Top Sushi Bars in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sushi bars in the East Bay are like churches in the South: there’s one on almost every corner. I’ve always been perplexed by their quality—the sushi bars, not the churches—most mediocre at best, with little to distinguish them. There’s not much variety, sourcing isn’t typically transparent, raw fish preparations (nigiri, sashimi) are dashed out by rote, and “daily specials” are the fish the kitchen is trying to get rid of, i.e., not special at all. \u003c/p>\n\u003cp>So, I went on a search for exceptional sushi anywhere in the East Bay, and my meanderings turned up some wonderful surprises. In addition to the one neighborhood spot I’ve known for years (Kirala in South Berkeley), four other sushi bars I’d never visited before made the cut, and not just in the trendy parts of Oakland and Berkeley. One, Kiku, is a small corner spot on Gilman in north Berkeley; another, Geta, is on 41st Street near Piedmont Avenue in Oakland; Sushi Sho is a connoisseur’s destination on San Pablo Avenue in El Cerrito; and Yume Sushi, the most elusive of all, is upstairs in a non-descript building, barely marked, on Park Street in Alameda. The latter two offer omakase, meaning prix-fixe, menus. A la carte options are only available as add-ons at Yume Sushi, while Sushi Sho allows you to order entirely from the menu, if you prefer. And none of these spots takes reservations except for Sushi Sho, which requires them. \u003c/p>\n\u003cp>The best news of all? These places are more expensive than average, from about $7 to $18 for two pieces of nigiri sushi. Why is that a good sign? Where raw fish is concerned, you get what you pay for. \u003c/p>\n\u003ch2>Geta Sushi\u003c/h2>\n\u003cp>With only about 20 seats total and a no-reservations policy, Geta has a line out the door well before curtain time. And the moment the doors fling open, the sushi chefs start filling orders, such that everyone has begun eating within 15 minutes at most. This model of efficiency is executed by no fewer than five people in the tiny kitchen, two of them devoted solely to the fast-paced sushi bar. \u003c/p>\n\u003cfigure id=\"attachment_108188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg\" alt=\"The packed dining room at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The packed dining room at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Variety is the key to pleasure at Geta. Hand-written signs are hung across the top of the sushi bar and on the wall announcing the day’s lineup. Sit in one of the four seats at the counter and the sushi chefs will let you know what looks the best at that moment. I say “counter” and not sushi bar because this is the one place where the sushi chefs don’t take your order directly; all orders, whether cooked or raw, go through the servers. While this is a bit disconcerting (many people sit at the bar to chat with the sushi chefs), it doesn’t change the imagined experience all that much. You still have a great view of the sushi chefs doing their work, and they’re happy to talk with you about any of the fish.\u003c/p>\n\u003cfigure id=\"attachment_108186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_bar-1920.jpg\" alt=\"The tiny, always busy sushi bar at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tiny, always busy sushi bar at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108189\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg\" alt=\"Assorted nigiri sushi at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assorted nigiri sushi at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We made our way through as much recommended nigiri sushi as we comfortably could, starting with ama ebi, sweet raw shrimp whose heads arrived deep-fried a few minutes later. We also had glistening hotate (scallop), aji (Japanese jack mackerel), tako (octopus, which was cooked), kanpachi (amberjack), and hamachi (yellowtail) belly. And we enjoyed Wagyu beef nigiri, a thin slice of marbled meat, flash-seared and draped over rice and topped with grated daikon and scallion. There were so many choices that we could’ve easily had an entirely different lineup of nigiri without repeating ourselves. \u003c/p>\n\u003cfigure id=\"attachment_108187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_belly-1920.jpg\" alt=\"Hamachi (yellowtail) and sake (salmon) belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) and sake (salmon) belly. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg\" alt=\"Seared Wagyu beef nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared Wagyu beef nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_scallop-1920.jpg\" alt=\"Hotate (scallop) nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hotate (scallop) nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Geta, nigiri sushi is served two per order with soy sauce and wasabi on the side, which is the setup most Americans know as customary, but is not the case with the most exclusive restaurants here, as you’ll see with Sushi Sho and Yume Sushi below, both of which are more traditional. And the prices at Geta are, comparatively speaking, the lowest among the five restaurants on this list. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Despite the fact that guests here dine elbow-to-elbow, it’s an unhurried experience, with one of the best quality-to-value ratios around. \u003c/p>\n\u003cp>\u003ca href=\"http://getasushioakland.com\" target=\"_blank\">\u003cstrong>Geta Sushi\u003c/strong>\u003c/a>\u003cbr>\n161 41st Street [\u003ca href=\"https://goo.gl/Zn0bMv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-4643\u003cbr>\nHours: Mon-Sat, 11:30am-2pm and 5-8:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Geta-Japanese-Restaurant/111748172193983?fref=ts\" target=\"_blank\">Geta Japanese Restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (around $40 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kiku Sushi\u003c/h2>\n\u003cp>Kiku is a friendly neighborhood spot that offers much more variety in terms of fish than your average low-profile sushi bar. When I walked in for lunch recently, I was warmly greeted and handed an enormous menu. After briefly perusing it, my eyes found their way to the small chalkboard menu hanging on the wall, the daily specials—meaning the special selections just in—written in colored chalk.\u003c/p>\n\u003cfigure id=\"attachment_108195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_menu-1920.jpg\" alt=\"Kiku’s menu of daily specials.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s menu of daily specials. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered one dish off the printed menu, hamachi crudo, sliced thin in the Italian style and served with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. This is a great choice for someone looking for raw fish off the Japanese grid. \u003c/p>\n\u003cfigure id=\"attachment_108193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg\" alt=\"Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I moved on to a selection of the aforementioned daily specials: chu-toro (medium-fatty tuna) nigiri, live scallop, a negi toro roll, and local abalone. The scallop and abalone were served sashimi-style with lemon wedges, and the shucked-to-order scallop came with its intestine fried up on the side, delicate and sweet.\u003c/p>\n\u003cfigure id=\"attachment_108196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg\" alt=\"Daily Specials: An assortment of nigiri sushi and sashimi at Kiku.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Daily Specials: An assortment of nigiri sushi and sashimi at Kiku. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even a small meal here can run up a bill, but it’s worth it for the thoughtful sourcing and attentive preparation of each dish.\u003c/p>\n\u003cfigure id=\"attachment_108192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_bar-1920.jpg\" alt=\"Kiku’s small, colorful sushi bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s small, colorful sushi bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Kiku and Geta (above) are accessible, unpretentious restaurants with unflinching quality standards, the best of the “regular” or daily sushi bars: nothing fancy, but with careful, exacting food, nonetheless.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kiku-sushi-berkeley\" target=\"_blank\">\u003cstrong>Kiku Sushi\u003c/strong>\u003c/a>\u003cbr>\n1316 Gilman Street [\u003ca href=\"https://goo.gl/kr0GmE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 525-5458\u003cbr>\nHours: Mon-Thu, 11:30am-2:30pm and 5-10:30pm; Sat, noon-11pm; Sun, noon-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kikusushiberkeley/?ref=br_rs\" target=\"_blank\">Kiku Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $65 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kirala Japanese Restaurant\u003c/h2>\n\u003cp>Kirala, too, is accessible in terms of vibe and friendliness, but it’s bigger than both Geta and Kiku combined and has not only a full cooked-food menu as well as a sushi bar, but also a robata (wood-grilled) selection (only at dinner), which qualifies it as even more of a destination for solid Japanese cooking.\u003c/p>\n\u003cfigure id=\"attachment_108197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_bar-1920.jpg\" alt=\"The always-crowded sushi bar at Kirala.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-crowded sushi bar at Kirala. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg\" alt=\"The view of Kirala’s dining room by way of the robata station.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The view of Kirala’s dining room by way of the robata station. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala has been our neighborhood go-to place for sushi for many years, and the quality has never waned. But variety is not its strong suit; the kitchen sticks to mostly standard fish, with the occasional toro, but always offers high quality. Kirala is one of the few higher-end sushi places that offers a nigiri combo special, and while all the fish is imminently recognizable, the quality is well above average. \u003c/p>\n\u003cfigure id=\"attachment_108200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg\" alt=\" A selection of nigiri sushi and a negihama (yellowtail and scallion) roll.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of nigiri sushi and a negihama (yellowtail and scallion) roll. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sushi chefs here do a particularly good job with hotate (scallop) nigiri and ama ebi (sweet raw shrimp with fried heads). My robata favorite is miso butterfish, also known as black cod, marinated in miso paste and grilled until the skin is sweetly crisp. Hamachi collar is also good, but the kitchen tends to run out early every evening. \u003c/p>\n\u003cfigure id=\"attachment_108198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg\" alt=\"Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala is another place where you won’t be frowned upon if you mix your wasabi into your soy sauce, but many diners there are Japanese and use proper etiquette (apply wasabi directly to the fish). \u003c/p>\n\u003cp>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\">\u003cstrong>Kirala Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2100 Ward Street [\u003ca href=\"https://goo.gl/FETYZK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-0165\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 5:30-9:30pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirala-Restaurant/117750784918268\" target=\"_blank\">Kirala Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $45 per person for a sushi dinner)\u003c/p>\n\u003ch2>Sushi Sho and Yume Sushi\u003c/h2>\n\u003cp>The last two places on my East Bay tour de sushi deserve their own articles. But unless I swing from reportage into full-on poetic lyricism, it’s easier to discuss them together in the context of what makes them stand out even further in this already compelling list. \u003c/p>\n\u003cp>Both \u003cstrong>Sushi Sho\u003c/strong> and \u003cstrong>Yume Sushi\u003c/strong>, each in inauspicious spaces in El Cerrito and Alameda, respectively, are bona fide destinations for the best raw fish in all of northern California. One requires reservations (Sushi Sho) and the other (Yume Sushi) has a complicated system for signing up diners, which I’ll delineate below.\u003c/p>\n\u003cp>Both are no-nonsense, traditional sushi bars; they have rules, and you’re expected to follow them. The chefs at each place will tell you precisely how their food is intended to be eaten, and it’s not only polite to oblige, it’s really the best way to have a stellar experience. So, give in, and do what you’re told.\u003c/p>\n\u003ch2>Sushi Sho\u003c/h2>\n\u003cfigure id=\"attachment_108202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chef-1920.jpg\" alt=\"Chef Aki Kawata rules the roost at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Aki Kawata rules the roost at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, \u003cstrong>Sushi Sho\u003c/strong>. Master sushi chef Aki Kawata runs the sushi show (pun intended), and his wife (whose name I couldn’t elicit) does the cooking and serves beverages. She was immediately friendly, and quite formal, when we walked in, first confirming that we, indeed, had a reservation, and then seated us at the sushi bar, which is big, though it only had eight seats set up. In fact, the whole restaurant is quite large, with a dining room off to the side and a kitchen, but only a small part of it is regularly utilized.\u003c/p>\n\u003cfigure id=\"attachment_108204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_team1920.jpg\" alt=\"Aki-san and his wife, in business together since 1983.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aki-san and his wife, in business together since 1983. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Aki, or Aki-san as he’s fondly known, didn’t even make an appearance for 10 or 15 minutes, and we felt a bit like we were waiting for Elvis to come onstage, perusing the menu though we’d already decided to do the omakase sushi, or chef’s selection. In a moment of excess, we also ordered the irresistible pickles and the chawan mushi, and we regretted neither.\u003c/p>\n\u003cfigure id=\"attachment_108201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg\" alt=\"A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Chef Aki did take his place behind the sushi bar, he was as unprepossessing as can be, imperial without being imperious. We were happy for his instruction. “Pick up the sushi sideways and dip only the fish into the soy sauce, not the rice,” says Aki-san. Only one swipe through the soy sauce for this fish, two for that, if you like, he continued. And he applied the right amount of wasabi to each bite, though he offers extra, for certain fish only, if you especially like it. \u003c/p>\n\u003cfigure id=\"attachment_108203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_sushi-1920.jpg\" alt=\"A selection of five types of nigiri sushi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of five types of nigiri sushi. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef’s nigiri is designed to be eaten in one bite, as is traditional. Occasionally, he’ll tell you that two bites is OK, but never more. Although, remember: It’s fine to eat nigiri sushi with your hands. \u003c/p>\n\u003cp>We made our way slowly through 12 pieces of nigiri ($50), the highlights of which were the flavor-saturated sea eel, mild cold-smoked salmon, sweet tamago (omelet), and the silky sea urchin. And Aki-san told us where each piece was from as he graciously placed it before us.\u003c/p>\n\u003cfigure id=\"attachment_108205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_urchin1920.jpg\" alt=\"Sea urchin nigiri at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sea urchin nigiri at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a range of sake and beer choices, including some exclusive bottles of sake from small producers.\u003c/p>\n\u003cp>A dinner at Sushi Sho will take at least two hours, but likely more, so don’t arrive in a hurry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushi-sho.com/\" target=\"_blank\">\u003cstrong>Sushi Sho\u003c/strong>\u003c/a>\u003cbr>\n10749 San Pablo Avenue [\u003ca href=\"https://goo.gl/wlj1XM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 525-1800\u003cbr>\nHours: Tues-Sat, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Sho/237781649659114?fref=ts\" target=\"_blank\">Sushi Sho\u003c/a>\u003cbr>\nPrice Range: $$$$ ($60 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\u003ch2>Yume Sushi\u003c/h2>\n\u003cp>Chef Hideki Aomizu is the magic behind \u003cstrong>Yume Sushi\u003c/strong>. Quiet and introspective, he only communicates with diners when he’s asked a direct question or introduces a new item. His wife, Yoriko, is no more talkative, but she fields customers’ questions and requests, which includes handing out some of the most elusive reservations in the Bay Area. \u003c/p>\n\u003cp>The restaurant is open for dinner only, from Tuesday through Saturday, with two seatings of eight people, at 5pm and 7pm, for omakase only. The way to secure a seat depends on the day. On Tuesdays, it’s possible to show up at 4:30pm and reserve a seat for 5pm. On Wednesdays and Thursdays, it’s sometimes possible to get in at 7pm if you arrive by 4:30pm, but noon is a better bet. But on Fridays and Saturdays, you’ll likely strike out if you don’t arrive at noon and put your name in for one of the evening slots. We tried twice to get two seats on weekend nights, to no avail, before my wife had a day off work and was able to drive to Alameda (from Berkeley) at noon to put our names in. And she wasn’t the first one there. \u003c/p>\n\u003cp>Once you’ve secured a spot, be on time, or your seat will be forfeited to a walk-in. Yoriko will make sure that your cell phone is turned off (there is a strict no-photography policy) and that you are seated according to plan. We got to sit on the short side of the sushi bar with a perfect view of the chef at work. There is no soy sauce or wasabi on the counter; the chef prepares the sushi exactly as he intends you to eat it. \u003c/p>\n\u003cp>Dinner is $75 per person, plus any add-ons or drinks. When we were there on a recent Saturday night, the meal consisted of 14 pieces of nigiri, the first half made by Chef Aomizu, the second by his son, Andy, who is as talkative as his father is quiet. \u003c/p>\n\u003cp>Bonito tuna was a highlight, as were large red shrimp, barely poached, with fried heads on the side; mebachi (big-eye tuna) from Tahiti; uni (sea urchin) from Maine, sweeter and more delicate than west-coast uni; and toro (bluefin belly) from Malta that melts in your mouth, as the cliché goes.\u003c/p>\n\u003cp>Andy is a walking encyclopedia of sourcing and preparation, as well as the sake and beer that go best with his family’s food. He’s even brought in his own pickled serrano chiles, which are in high demand among those who know about them, despite (or because of?) their inventiveness in such a traditional setting.\u003c/p>\n\u003cp>An evening at Yume is worlds away from the mainstream sushi experience in the U.S., and it’s an East Bay must for sushi lovers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yume-sushi-alameda\" target=\"_blank\">\u003cstrong>Yume Sushi\u003c/strong>\u003c/a>\u003cbr>\n1428 Park Street [\u003ca href=\"https://goo.gl/yiXmpk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-7141\u003cbr>\nHours: Tues-Sat, 5-9:30pm (2 seatings at 5pm and 7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Yume-Sushi/113581805341916\" target=\"_blank\">Yume Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ ($75 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sushi bars in the East Bay are like churches in the South: there’s one on almost every corner. I’ve always been perplexed by their quality—the sushi bars, not the churches—most mediocre at best, with little to distinguish them. There’s not much variety, sourcing isn’t typically transparent, raw fish preparations (nigiri, sashimi) are dashed out by rote, and “daily specials” are the fish the kitchen is trying to get rid of, i.e., not special at all. \u003c/p>\n\u003cp>So, I went on a search for exceptional sushi anywhere in the East Bay, and my meanderings turned up some wonderful surprises. In addition to the one neighborhood spot I’ve known for years (Kirala in South Berkeley), four other sushi bars I’d never visited before made the cut, and not just in the trendy parts of Oakland and Berkeley. One, Kiku, is a small corner spot on Gilman in north Berkeley; another, Geta, is on 41st Street near Piedmont Avenue in Oakland; Sushi Sho is a connoisseur’s destination on San Pablo Avenue in El Cerrito; and Yume Sushi, the most elusive of all, is upstairs in a non-descript building, barely marked, on Park Street in Alameda. The latter two offer omakase, meaning prix-fixe, menus. A la carte options are only available as add-ons at Yume Sushi, while Sushi Sho allows you to order entirely from the menu, if you prefer. And none of these spots takes reservations except for Sushi Sho, which requires them. \u003c/p>\n\u003cp>The best news of all? These places are more expensive than average, from about $7 to $18 for two pieces of nigiri sushi. Why is that a good sign? Where raw fish is concerned, you get what you pay for. \u003c/p>\n\u003ch2>Geta Sushi\u003c/h2>\n\u003cp>With only about 20 seats total and a no-reservations policy, Geta has a line out the door well before curtain time. And the moment the doors fling open, the sushi chefs start filling orders, such that everyone has begun eating within 15 minutes at most. This model of efficiency is executed by no fewer than five people in the tiny kitchen, two of them devoted solely to the fast-paced sushi bar. \u003c/p>\n\u003cfigure id=\"attachment_108188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg\" alt=\"The packed dining room at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The packed dining room at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Variety is the key to pleasure at Geta. Hand-written signs are hung across the top of the sushi bar and on the wall announcing the day’s lineup. Sit in one of the four seats at the counter and the sushi chefs will let you know what looks the best at that moment. I say “counter” and not sushi bar because this is the one place where the sushi chefs don’t take your order directly; all orders, whether cooked or raw, go through the servers. While this is a bit disconcerting (many people sit at the bar to chat with the sushi chefs), it doesn’t change the imagined experience all that much. You still have a great view of the sushi chefs doing their work, and they’re happy to talk with you about any of the fish.\u003c/p>\n\u003cfigure id=\"attachment_108186\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_bar-1920.jpg\" alt=\"The tiny, always busy sushi bar at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108186\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The tiny, always busy sushi bar at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108189\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg\" alt=\"Assorted nigiri sushi at Geta.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108189\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_nigiri-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Assorted nigiri sushi at Geta. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We made our way through as much recommended nigiri sushi as we comfortably could, starting with ama ebi, sweet raw shrimp whose heads arrived deep-fried a few minutes later. We also had glistening hotate (scallop), aji (Japanese jack mackerel), tako (octopus, which was cooked), kanpachi (amberjack), and hamachi (yellowtail) belly. And we enjoyed Wagyu beef nigiri, a thin slice of marbled meat, flash-seared and draped over rice and topped with grated daikon and scallion. There were so many choices that we could’ve easily had an entirely different lineup of nigiri without repeating ourselves. \u003c/p>\n\u003cfigure id=\"attachment_108187\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_belly-1920.jpg\" alt=\"Hamachi (yellowtail) and sake (salmon) belly.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108187\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_belly-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) and sake (salmon) belly. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg\" alt=\"Seared Wagyu beef nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_wagyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seared Wagyu beef nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Geta_scallop-1920.jpg\" alt=\"Hotate (scallop) nigiri.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Geta_scallop-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hotate (scallop) nigiri. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At Geta, nigiri sushi is served two per order with soy sauce and wasabi on the side, which is the setup most Americans know as customary, but is not the case with the most exclusive restaurants here, as you’ll see with Sushi Sho and Yume Sushi below, both of which are more traditional. And the prices at Geta are, comparatively speaking, the lowest among the five restaurants on this list. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite the fact that guests here dine elbow-to-elbow, it’s an unhurried experience, with one of the best quality-to-value ratios around. \u003c/p>\n\u003cp>\u003ca href=\"http://getasushioakland.com\" target=\"_blank\">\u003cstrong>Geta Sushi\u003c/strong>\u003c/a>\u003cbr>\n161 41st Street [\u003ca href=\"https://goo.gl/Zn0bMv\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 653-4643\u003cbr>\nHours: Mon-Sat, 11:30am-2pm and 5-8:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Geta-Japanese-Restaurant/111748172193983?fref=ts\" target=\"_blank\">Geta Japanese Restaurant\u003c/a>\u003cbr>\nPrice range: $$$ (around $40 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kiku Sushi\u003c/h2>\n\u003cp>Kiku is a friendly neighborhood spot that offers much more variety in terms of fish than your average low-profile sushi bar. When I walked in for lunch recently, I was warmly greeted and handed an enormous menu. After briefly perusing it, my eyes found their way to the small chalkboard menu hanging on the wall, the daily specials—meaning the special selections just in—written in colored chalk.\u003c/p>\n\u003cfigure id=\"attachment_108195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_menu-1920.jpg\" alt=\"Kiku’s menu of daily specials.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_menu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s menu of daily specials. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I ordered one dish off the printed menu, hamachi crudo, sliced thin in the Italian style and served with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. This is a great choice for someone looking for raw fish off the Japanese grid. \u003c/p>\n\u003cfigure id=\"attachment_108193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg\" alt=\"Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_crudo-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi (yellowtail) crudo with grapefruit, jalapeno, micro-cilantro and grapefruit-ginger vinaigrette. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next, I moved on to a selection of the aforementioned daily specials: chu-toro (medium-fatty tuna) nigiri, live scallop, a negi toro roll, and local abalone. The scallop and abalone were served sashimi-style with lemon wedges, and the shucked-to-order scallop came with its intestine fried up on the side, delicate and sweet.\u003c/p>\n\u003cfigure id=\"attachment_108196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg\" alt=\"Daily Specials: An assortment of nigiri sushi and sashimi at Kiku.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Daily Specials: An assortment of nigiri sushi and sashimi at Kiku. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even a small meal here can run up a bill, but it’s worth it for the thoughtful sourcing and attentive preparation of each dish.\u003c/p>\n\u003cfigure id=\"attachment_108192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kiku_bar-1920.jpg\" alt=\"Kiku’s small, colorful sushi bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kiku_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kiku’s small, colorful sushi bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both Kiku and Geta (above) are accessible, unpretentious restaurants with unflinching quality standards, the best of the “regular” or daily sushi bars: nothing fancy, but with careful, exacting food, nonetheless.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kiku-sushi-berkeley\" target=\"_blank\">\u003cstrong>Kiku Sushi\u003c/strong>\u003c/a>\u003cbr>\n1316 Gilman Street [\u003ca href=\"https://goo.gl/kr0GmE\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 525-5458\u003cbr>\nHours: Mon-Thu, 11:30am-2:30pm and 5-10:30pm; Sat, noon-11pm; Sun, noon-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/kikusushiberkeley/?ref=br_rs\" target=\"_blank\">Kiku Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $65 per person for a sushi dinner)\u003c/p>\n\u003ch2>Kirala Japanese Restaurant\u003c/h2>\n\u003cp>Kirala, too, is accessible in terms of vibe and friendliness, but it’s bigger than both Geta and Kiku combined and has not only a full cooked-food menu as well as a sushi bar, but also a robata (wood-grilled) selection (only at dinner), which qualifies it as even more of a destination for solid Japanese cooking.\u003c/p>\n\u003cfigure id=\"attachment_108197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_bar-1920.jpg\" alt=\"The always-crowded sushi bar at Kirala.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_bar-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The always-crowded sushi bar at Kirala. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_108199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg\" alt=\"The view of Kirala’s dining room by way of the robata station.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_robata_dining_room-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The view of Kirala’s dining room by way of the robata station. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala has been our neighborhood go-to place for sushi for many years, and the quality has never waned. But variety is not its strong suit; the kitchen sticks to mostly standard fish, with the occasional toro, but always offers high quality. Kirala is one of the few higher-end sushi places that offers a nigiri combo special, and while all the fish is imminently recognizable, the quality is well above average. \u003c/p>\n\u003cfigure id=\"attachment_108200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg\" alt=\" A selection of nigiri sushi and a negihama (yellowtail and scallion) roll.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of nigiri sushi and a negihama (yellowtail and scallion) roll. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sushi chefs here do a particularly good job with hotate (scallop) nigiri and ama ebi (sweet raw shrimp with fried heads). My robata favorite is miso butterfish, also known as black cod, marinated in miso paste and grilled until the skin is sweetly crisp. Hamachi collar is also good, but the kitchen tends to run out early every evening. \u003c/p>\n\u003cfigure id=\"attachment_108198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg\" alt=\"Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Kirala_miso_butterfish-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso butterfish (black cod), marinated in miso paste and grilled over a wood fire. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kirala is another place where you won’t be frowned upon if you mix your wasabi into your soy sauce, but many diners there are Japanese and use proper etiquette (apply wasabi directly to the fish). \u003c/p>\n\u003cp>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\">\u003cstrong>Kirala Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2100 Ward Street [\u003ca href=\"https://goo.gl/FETYZK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-0165\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30-9:30pm; Sat, 5:30-9:30pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirala-Restaurant/117750784918268\" target=\"_blank\">Kirala Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$$ (around $45 per person for a sushi dinner)\u003c/p>\n\u003ch2>Sushi Sho and Yume Sushi\u003c/h2>\n\u003cp>The last two places on my East Bay tour de sushi deserve their own articles. But unless I swing from reportage into full-on poetic lyricism, it’s easier to discuss them together in the context of what makes them stand out even further in this already compelling list. \u003c/p>\n\u003cp>Both \u003cstrong>Sushi Sho\u003c/strong> and \u003cstrong>Yume Sushi\u003c/strong>, each in inauspicious spaces in El Cerrito and Alameda, respectively, are bona fide destinations for the best raw fish in all of northern California. One requires reservations (Sushi Sho) and the other (Yume Sushi) has a complicated system for signing up diners, which I’ll delineate below.\u003c/p>\n\u003cp>Both are no-nonsense, traditional sushi bars; they have rules, and you’re expected to follow them. The chefs at each place will tell you precisely how their food is intended to be eaten, and it’s not only polite to oblige, it’s really the best way to have a stellar experience. So, give in, and do what you’re told.\u003c/p>\n\u003ch2>Sushi Sho\u003c/h2>\n\u003cfigure id=\"attachment_108202\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chef-1920.jpg\" alt=\"Chef Aki Kawata rules the roost at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108202\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chef-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Aki Kawata rules the roost at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First, \u003cstrong>Sushi Sho\u003c/strong>. Master sushi chef Aki Kawata runs the sushi show (pun intended), and his wife (whose name I couldn’t elicit) does the cooking and serves beverages. She was immediately friendly, and quite formal, when we walked in, first confirming that we, indeed, had a reservation, and then seated us at the sushi bar, which is big, though it only had eight seats set up. In fact, the whole restaurant is quite large, with a dining room off to the side and a kitchen, but only a small part of it is regularly utilized.\u003c/p>\n\u003cfigure id=\"attachment_108204\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_team1920.jpg\" alt=\"Aki-san and his wife, in business together since 1983.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108204\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_team1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aki-san and his wife, in business together since 1983. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Aki, or Aki-san as he’s fondly known, didn’t even make an appearance for 10 or 15 minutes, and we felt a bit like we were waiting for Elvis to come onstage, perusing the menu though we’d already decided to do the omakase sushi, or chef’s selection. In a moment of excess, we also ordered the irresistible pickles and the chawan mushi, and we regretted neither.\u003c/p>\n\u003cfigure id=\"attachment_108201\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg\" alt=\"A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108201\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_chawan_mushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A terrine of chawan mushi, warm egg custard with seafood, at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Chef Aki did take his place behind the sushi bar, he was as unprepossessing as can be, imperial without being imperious. We were happy for his instruction. “Pick up the sushi sideways and dip only the fish into the soy sauce, not the rice,” says Aki-san. Only one swipe through the soy sauce for this fish, two for that, if you like, he continued. And he applied the right amount of wasabi to each bite, though he offers extra, for certain fish only, if you especially like it. \u003c/p>\n\u003cfigure id=\"attachment_108203\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_sushi-1920.jpg\" alt=\"A selection of five types of nigiri sushi.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108203\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_sushi-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A selection of five types of nigiri sushi. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The chef’s nigiri is designed to be eaten in one bite, as is traditional. Occasionally, he’ll tell you that two bites is OK, but never more. Although, remember: It’s fine to eat nigiri sushi with your hands. \u003c/p>\n\u003cp>We made our way slowly through 12 pieces of nigiri ($50), the highlights of which were the flavor-saturated sea eel, mild cold-smoked salmon, sweet tamago (omelet), and the silky sea urchin. And Aki-san told us where each piece was from as he graciously placed it before us.\u003c/p>\n\u003cfigure id=\"attachment_108205\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/04/Sho_urchin1920.jpg\" alt=\"Sea urchin nigiri at Sushi Sho.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-108205\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/04/Sho_urchin1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sea urchin nigiri at Sushi Sho. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s a range of sake and beer choices, including some exclusive bottles of sake from small producers.\u003c/p>\n\u003cp>A dinner at Sushi Sho will take at least two hours, but likely more, so don’t arrive in a hurry.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sushi-sho.com/\" target=\"_blank\">\u003cstrong>Sushi Sho\u003c/strong>\u003c/a>\u003cbr>\n10749 San Pablo Avenue [\u003ca href=\"https://goo.gl/wlj1XM\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEl Cerrito, CA 94530\u003cbr>\nPh: (510) 525-1800\u003cbr>\nHours: Tues-Sat, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Sho/237781649659114?fref=ts\" target=\"_blank\">Sushi Sho\u003c/a>\u003cbr>\nPrice Range: $$$$ ($60 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\u003ch2>Yume Sushi\u003c/h2>\n\u003cp>Chef Hideki Aomizu is the magic behind \u003cstrong>Yume Sushi\u003c/strong>. Quiet and introspective, he only communicates with diners when he’s asked a direct question or introduces a new item. His wife, Yoriko, is no more talkative, but she fields customers’ questions and requests, which includes handing out some of the most elusive reservations in the Bay Area. \u003c/p>\n\u003cp>The restaurant is open for dinner only, from Tuesday through Saturday, with two seatings of eight people, at 5pm and 7pm, for omakase only. The way to secure a seat depends on the day. On Tuesdays, it’s possible to show up at 4:30pm and reserve a seat for 5pm. On Wednesdays and Thursdays, it’s sometimes possible to get in at 7pm if you arrive by 4:30pm, but noon is a better bet. But on Fridays and Saturdays, you’ll likely strike out if you don’t arrive at noon and put your name in for one of the evening slots. We tried twice to get two seats on weekend nights, to no avail, before my wife had a day off work and was able to drive to Alameda (from Berkeley) at noon to put our names in. And she wasn’t the first one there. \u003c/p>\n\u003cp>Once you’ve secured a spot, be on time, or your seat will be forfeited to a walk-in. Yoriko will make sure that your cell phone is turned off (there is a strict no-photography policy) and that you are seated according to plan. We got to sit on the short side of the sushi bar with a perfect view of the chef at work. There is no soy sauce or wasabi on the counter; the chef prepares the sushi exactly as he intends you to eat it. \u003c/p>\n\u003cp>Dinner is $75 per person, plus any add-ons or drinks. When we were there on a recent Saturday night, the meal consisted of 14 pieces of nigiri, the first half made by Chef Aomizu, the second by his son, Andy, who is as talkative as his father is quiet. \u003c/p>\n\u003cp>Bonito tuna was a highlight, as were large red shrimp, barely poached, with fried heads on the side; mebachi (big-eye tuna) from Tahiti; uni (sea urchin) from Maine, sweeter and more delicate than west-coast uni; and toro (bluefin belly) from Malta that melts in your mouth, as the cliché goes.\u003c/p>\n\u003cp>Andy is a walking encyclopedia of sourcing and preparation, as well as the sake and beer that go best with his family’s food. He’s even brought in his own pickled serrano chiles, which are in high demand among those who know about them, despite (or because of?) their inventiveness in such a traditional setting.\u003c/p>\n\u003cp>An evening at Yume is worlds away from the mainstream sushi experience in the U.S., and it’s an East Bay must for sushi lovers.\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.yelp.com/biz/yume-sushi-alameda\" target=\"_blank\">\u003cstrong>Yume Sushi\u003c/strong>\u003c/a>\u003cbr>\n1428 Park Street [\u003ca href=\"https://goo.gl/yiXmpk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 865-7141\u003cbr>\nHours: Tues-Sat, 5-9:30pm (2 seatings at 5pm and 7pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Yume-Sushi/113581805341916\" target=\"_blank\">Yume Sushi\u003c/a>\u003cbr>\nPrice Range: $$$$ ($75 per person for omakase sushi, plus drinks and add-ons)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland",
"title": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a> has long been a popular cocktail and dinner spot on San Pablo Avenue in Uptown Oakland, but its vibe couldn’t be more different from the new project chef-owner \u003ca href=\"https://twitter.com/KyleItani\" target=\"_blank\">Kyle Itani\u003c/a> is launching just a few blocks away. A San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/recipes/article/Rising-Star-Chef-Kyle-Itani-Hopscotch-4340167.php\" target=\"_blank\">Rising Star Chef in 2013\u003c/a>, Itani’s classic cooking at Hopscotch draws diners in for fried chicken, freshly shucked oysters and burgers with hand-cut fries. \u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">Itani Ramen\u003c/a> has a different mission: to bring homemade ramen to the neighborhood. Various delays have held up the opening, but the restaurant began holding weekend pop-up dinners last Saturday and will continue to do so until the doors officially open and the full menu is available.\u003c/p>\n\u003cp>We stopped in on Sunday night to see what’s in store. Though there was a steady drizzle and virtually no protection from the rain, there was a line forming by 5:40pm for a 6pm opening. \u003c/p>\n\u003cfigure id=\"attachment_107860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_outside-1920.jpg\" alt=\"Lining up for Itani Ramen’s weekend pop-up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up for Itani Ramen’s weekend pop-up. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once inside, the many servers and kitchen were synchronized and downright fast filling orders placed at the counter. \u003c/p>\n\u003cfigure id=\"attachment_107858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg\" alt=\"The fast-paced open kitchen at Itani Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fast-paced open kitchen at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up menu featured two types of ramen, a shoyu and a miso. The shoyu (soy sauce) broth was made with both chicken and pork, and also included bonito tuna, which gave the whole concoction a beautiful, lean depth. Standard toppings were pork cha siu, bamboo shoots, yu choi and green onion. We added a jidori egg for $1.50. The pork cha siu, a classic Cantonese marinated pork, made the dish with its complex spicing and rich, fatty texture, and the crisp, bright green yu choi was a nice counterpoint. \u003c/p>\n\u003cfigure id=\"attachment_107862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg\" alt=\"Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The miso ramen was a compelling vegetarian dish, the all-vegetable broth hearty and earthy, and the toppings included watercress, bamboo shoots, bean sprouts and black garlic oil. The garlic oil added a sweet depth to the overall experience of the bowl and gave it a resonance that most vegetarian soups don’t have.\u003c/p>\n\u003cfigure id=\"attachment_107859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_miso-1920.jpg\" alt=\"Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What further distinguishes both recipes is Itani’s homemade noodles, which are beautifully cut and cooked to a perfectly al dente texture, slightly chewy and, frankly, addictive.\u003c/p>\n\u003cfigure id=\"attachment_107880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/miso-noodles.jpg\" alt=\"The addictive homemade noodles in the Miso ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The addictive homemade noodles in the Miso ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered two appetizers, the first a beautiful, thin-skinned, hand-formed pork gyoza, and the second, a bowl of bright pickles of burdock root, cucumber, spicy mustard greens and carrots.\u003c/p>\n\u003cfigure id=\"attachment_107856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg\" alt=\"Handmade pork gyoza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade pork gyoza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_pickles-1920.jpg\" alt=\"A bowl of homemade pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of homemade pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sohomare Tokubetsu Kimoto sake was just the right medium-dry junmai accompaniment. For beer drinkers, there’s Asahi on tap, and there’s one shochu (a barley spirit) as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Service was incredibly organized, composed and proficient for a restaurant not even fully out of the gate. This is going to be a neighborhood hot-spot in no time.\u003c/p>\n\u003cfigure id=\"attachment_107857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_interior-1920.jpg\" alt=\"The long, high-ceilinged dining room at Itani Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The long, high-ceilinged dining room at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">\u003cstrong>Itani Ramen\u003c/strong>\u003c/a>\u003cbr>\n1736 Telegraph Ave. [\u003ca href=\"https://goo.gl/fvUFVI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-7489\u003cbr>\nTentative hours for weekend pop-up series: March 25-27; April 1-3; April 8-10 6pm-midnight (first come, first served, no reservations).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/itaniramen\" target=\"_blank\">Itani Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItaniRamen\" target=\"_blank\">@ItaniRamen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itaniramen/\" target=\"_blank\">@itaniramen\u003c/a>\u003cbr>\nPrice range: $$ (ramen $12-$14)\u003c/p>\n\n",
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"excerpt": "Chef Kyle Itani, of nearby Hopscotch, is making his own noodles at this casual ramen shop scheduled to officially open in April. Weekend pop-ups are planned prior to the grand opening.",
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"description": "Chef Kyle Itani, of nearby Hopscotch, is making his own noodles at this casual ramen shop scheduled to officially open in April. Weekend pop-ups are planned prior to the grand opening.",
"title": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland | KQED",
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"headline": "First Bite: Itani Ramen Offers Pop-Ups Prior to Official Opening in Uptown Oakland",
"datePublished": "2016-03-21T18:43:24-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">Hopscotch\u003c/a> has long been a popular cocktail and dinner spot on San Pablo Avenue in Uptown Oakland, but its vibe couldn’t be more different from the new project chef-owner \u003ca href=\"https://twitter.com/KyleItani\" target=\"_blank\">Kyle Itani\u003c/a> is launching just a few blocks away. A San Francisco Chronicle \u003ca href=\"http://www.sfgate.com/recipes/article/Rising-Star-Chef-Kyle-Itani-Hopscotch-4340167.php\" target=\"_blank\">Rising Star Chef in 2013\u003c/a>, Itani’s classic cooking at Hopscotch draws diners in for fried chicken, freshly shucked oysters and burgers with hand-cut fries. \u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">Itani Ramen\u003c/a> has a different mission: to bring homemade ramen to the neighborhood. Various delays have held up the opening, but the restaurant began holding weekend pop-up dinners last Saturday and will continue to do so until the doors officially open and the full menu is available.\u003c/p>\n\u003cp>We stopped in on Sunday night to see what’s in store. Though there was a steady drizzle and virtually no protection from the rain, there was a line forming by 5:40pm for a 6pm opening. \u003c/p>\n\u003cfigure id=\"attachment_107860\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_outside-1920.jpg\" alt=\"Lining up for Itani Ramen’s weekend pop-up.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107860\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_outside-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up for Itani Ramen’s weekend pop-up. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once inside, the many servers and kitchen were synchronized and downright fast filling orders placed at the counter. \u003c/p>\n\u003cfigure id=\"attachment_107858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg\" alt=\"The fast-paced open kitchen at Itani Ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107858\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_kitchen-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fast-paced open kitchen at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The pop-up menu featured two types of ramen, a shoyu and a miso. The shoyu (soy sauce) broth was made with both chicken and pork, and also included bonito tuna, which gave the whole concoction a beautiful, lean depth. Standard toppings were pork cha siu, bamboo shoots, yu choi and green onion. We added a jidori egg for $1.50. The pork cha siu, a classic Cantonese marinated pork, made the dish with its complex spicing and rich, fatty texture, and the crisp, bright green yu choi was a nice counterpoint. \u003c/p>\n\u003cfigure id=\"attachment_107862\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg\" alt=\"Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107862\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_shoyu-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shoyu ramen with pork cha siu, bamboo shoots, yu choi, green onion, and jidori egg. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The miso ramen was a compelling vegetarian dish, the all-vegetable broth hearty and earthy, and the toppings included watercress, bamboo shoots, bean sprouts and black garlic oil. The garlic oil added a sweet depth to the overall experience of the bowl and gave it a resonance that most vegetarian soups don’t have.\u003c/p>\n\u003cfigure id=\"attachment_107859\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_miso-1920.jpg\" alt=\"Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107859\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_miso-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Miso ramen with watercress, bamboo shoots, bean sprouts and black garlic oil. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What further distinguishes both recipes is Itani’s homemade noodles, which are beautifully cut and cooked to a perfectly al dente texture, slightly chewy and, frankly, addictive.\u003c/p>\n\u003cfigure id=\"attachment_107880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/miso-noodles.jpg\" alt=\"The addictive homemade noodles in the Miso ramen.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/miso-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The addictive homemade noodles in the Miso ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also ordered two appetizers, the first a beautiful, thin-skinned, hand-formed pork gyoza, and the second, a bowl of bright pickles of burdock root, cucumber, spicy mustard greens and carrots.\u003c/p>\n\u003cfigure id=\"attachment_107856\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg\" alt=\"Handmade pork gyoza.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107856\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_gyoza-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade pork gyoza. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_pickles-1920.jpg\" alt=\"A bowl of homemade pickles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107861\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_pickles-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of homemade pickles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Sohomare Tokubetsu Kimoto sake was just the right medium-dry junmai accompaniment. For beer drinkers, there’s Asahi on tap, and there’s one shochu (a barley spirit) as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Service was incredibly organized, composed and proficient for a restaurant not even fully out of the gate. This is going to be a neighborhood hot-spot in no time.\u003c/p>\n\u003cfigure id=\"attachment_107857\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Itani_interior-1920.jpg\" alt=\"The long, high-ceilinged dining room at Itani Ramen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107857\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Itani_interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The long, high-ceilinged dining room at Itani Ramen. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.itaniramen.com/\" target=\"_blank\">\u003cstrong>Itani Ramen\u003c/strong>\u003c/a>\u003cbr>\n1736 Telegraph Ave. [\u003ca href=\"https://goo.gl/fvUFVI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 788-7489\u003cbr>\nTentative hours for weekend pop-up series: March 25-27; April 1-3; April 8-10 6pm-midnight (first come, first served, no reservations).\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/itaniramen\" target=\"_blank\">Itani Ramen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ItaniRamen\" target=\"_blank\">@ItaniRamen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/itaniramen/\" target=\"_blank\">@itaniramen\u003c/a>\u003cbr>\nPrice range: $$ (ramen $12-$14)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California",
"title": "Komaaj Pop-Up Brings Northern Iranian Cuisine to Northern California",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\n\u003cp>https://youtu.be/SFNjDQpK0Dg\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Persian New Year, Nowruz, is a week long event celebrating the Spring Equinox. Families from Iran, Afghanistan, Pakistan and countries across the world come together and celebrate by decorating their tables with haft-seen, the \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/03/20/the-seven-edible-s-foods-of-the-persian-new-year/\" target=\"_blank\">seven edible ‘s’ foods of the New Year\u003c/a>. \u003c/p>\n\u003cp>Hanif Sadr, an Iranian who moved to Berkeley, California four years ago, says food is integral during Nowruz, and in Iranian culture in general. It brings friends and families together, and it connects him to people from other cultures.\u003c/p>\n\u003cfigure id=\"attachment_107790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/hanif-1920.jpg\" alt=\"Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/hanif-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hanif Sadr is the owner and head chef of Komaaj, a northern Iranian pop-up cuisine restaurant at the Albany Taproom/Grazzy Burger in Albany, California \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When you see a movie, or when you have some kind of handcraft from some part of the world you will get connected to that culture,” Sadr says. “But when you taste the food, when you sit and experience how Iranians eat, how these ingredients get mixed together, I think you get a better idea of our culture. What and how we eat is so important. It’s more important than art and music because it’s food. It’s related to your stomach. You need to eat food.”\u003c/p>\n\u003cp>Sadr spent most of his summers on his grandparents farm on the border of Gilan and Mazandaran, two regions in Northern Iran near the Caspian Sea. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003c/p>\n\u003cfigure id=\"attachment_107789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/farm-1920.jpg\" alt=\"Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \" width=\"1920\" height=\"1285\" class=\"size-full wp-image-107789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1440x964.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-1180x790.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/farm-1920-960x643.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sadr spent most of his summers on his grandparents farm in Gilan, in Northern Iran. He says everything from the fresh greenery to the citrus farms in Northern California remind him of his grandparent’s farm. \u003ccite>(Amirali Afzali)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“When I first moved here and I looked at the Berkeley Hills, I had this feeling that I didn’t know where I was,” says Sadr. “The Berkeley Hills are so similar to the view that we had in Northern Iran at our farm -- the plants, the flowers, all the citrus fruits.”\u003c/p>\n\u003cfigure id=\"attachment_107793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/men-tea-1920.jpg\" alt=\"Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107793\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/men-tea-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Local carpenters in Gilan, Iran drink tea in the afternoon. They made 15,000 wooden sheets of oak wood to repair the old house roof of his grandparent’s farmhouse. \u003ccite>(Hanif Sadr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr moved to the U.S. to study engineering, but a series of events -- including a job as a chef at Golestan, a Persian early education school in Berkeley --- led him to start \u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">Komaaj\u003c/a> in 2015 with his friend Babak Mortazavi. Sadr says his restaurant is the first Northern Iranian cuisine restaurant in the Bay Area, and possibly the state. Sadr says when it comes to Iranian food, most people in the U.S. just know about kabob and rice, and maybe ‘tadeeg,’ Persian crispy rice.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“But Iranian cuisine is much richer than just kabob and rice,” says Sadr. “In Northern Iran the amount of herbs that people use in their dishes, I guess it’s not comparable to any other type of cuisine I’ve known internationally. Cilantro, parsley, mint, dill, green onion, basil, spinach -- they all get mixed together with molasses, from sour orange molasses, to plum molasses.”\u003c/p>\n\u003cfigure id=\"attachment_107791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/herbs-1920.jpg\" alt=\"Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107791\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/herbs-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Herbs including cilantro, mint and dill are chopped and mixed with molasses to make dalaar, an herb paste from Northern Iran. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr says because of the amount of herbs and molasses used in Northern Iranian cuisines, you don’t see a lot of spices in the dishes -- besides salt, pepper and turmeric. \u003c/p>\n\u003cp>“Northern Iranians used to preserve their herbs with salt, which is called dalaar, for the whole year. Because of the Alborz Mountains, Northern Iranians used to live completely independent and use all the ingredients locally from the sea and from the land. They were not connected to main trade routes, except in the ancient times with the Silk Road.”\u003c/p>\n\u003cp>Sadr says the culture of Northern Iran, and its cuisine, is rapidly changing. Farms across the north are being plowed to build condos, and tons of fast food restaurants are popping up all over the place.\u003c/p>\n\u003cp>“People don’t like their local culture anymore,” Sadr says. “They don’t like their local cuisine. They don’t like their local handcrafts. If you drive across Northern Iran you will see more fast food restaurants and burger shops than local Gilaki and Mazandaranee [traditional Northern Iranian] restaurants. That’s very sad. The younger generations don’t know how to cook their traditional dishes. They all want to open pizza shops and burger shops.”\u003c/p>\n\u003cfigure id=\"attachment_107798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/yogurt-1920.jpg\" alt=\"Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107798\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/yogurt-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Maast-o-karafs, a yogurt side dish made with celery, garlic, dill and sumac is a staple at Komaaj. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sadr began his Northern Iranian pop-up restaurant, Komaaj, to both preserve his culture and share it with people in the West. He says the health food culture in California is parallel to how Northern Iranians have been eating for years.\u003c/p>\n\u003cfigure id=\"attachment_107795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/rice-chicken-1920.jpg\" alt=\"Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107795\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/rice-chicken-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Komaaj serves turmeric rice with roasted chicken marinated in sour orange molasses, mountain cumin and Persian hogweed. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Northern Iranian people used to always be gluten-free,” says Sadr. “Like 60 or 70 years ago. During that time there was no wheat on the seashores and they used to eat rice from breakfast to dinner. I remember I used to see that the workers on the farms, they used to eat rice with fresh garlic, fava beans and cheese for breakfast. Or they’d eat cold rice with orange blossom jam and I thought, ‘What a healthy breakfast.’”\u003c/p>\n\u003cp>Green olive farms are common in Northern Iran, Sadr says, as are walnut and hazelnut groves. He says walnut can be found in virtually all of Northern Iranian dishes.\u003c/p>\n\u003cfigure id=\"attachment_107794\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/olives-1920.jpg\" alt=\"Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107794\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/olives-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Zeitun Parvardeh are green olives marinated with pomegranate molasses, walnuts and a blend of of herbs. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Walnut is native to Northern Iran. Walnut spread to the world from East to West from Northern Iran. One of our side dishes at Komaaj restaurant, Zeitoon Parvardeh, is marinated olives, with crushed walnut, pomegranate, molasses, garlic, Persian hog weed called Gholpar, and dalaar, the herb paste.” \u003c/p>\n\u003cfigure id=\"attachment_107797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/walnut-salad-1920.jpg\" alt=\"Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107797\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/walnut-salad-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef and Komaaj owner Hanif Sadr sprinkles ground walnut to garnish the salad, which also includes orange, apples and barberries. The salad is dressed with dalaar and olive oil. \u003ccite>(Saeideh Akbari)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menus at Komaaj change often, but it’s always traditional Gilaki food. Other dishes include morgh torsh, chicken wings marinated in herbs and mixed with walnut, pomegranate molasses. There’s also mirza ghasemi, a side dish of roasted eggplant with garlic, tomato and egg, served with dill. Every meal ends with a dessert of traditional Iranian tea and Komaaj, a sugar-free pastry made with rice flour and saffron and served with orange syrup and pistachios.\u003c/p>\n\u003cp>Hanif Sadr says he hopes the lifting of the sanctions in Iran will allow him to directly work with Northern Iranian farmers so he can bring fresh ingredients over to California. In the meantime he’s cultivating relationships with farmers in the Bay Area, and teaching his restaurant patrons in Northern California about the food and culture of Northern Iran.\u003c/p>\n\u003cp>Komaaj pops up at the Albany Taproom/Grazzy Burger in Albany, California a few times a months. Check \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>'s Facebook page for dining details.\u003c/p>\n\u003cp>Hanif Sadr and Momad Talani are creating a documentary about Hanif's experiences visiting his family’s farm in Northern Iran to master his grandparents’ recipes.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/SFNjDQpK0Dg'\n title='//www.youtube.com/embed/SFNjDQpK0Dg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.komaaj.com/\" target=\"_blank\">\u003cstrong>Komaaj Northern Iranian Restaurant\u003c/strong>\u003c/a>\u003cbr>\n745 San Pablo Avenue [\u003ca href=\"https://www.google.com/maps/place/745+San+Pablo+Ave,+Albany,+CA+94706/@37.8923765,-122.3018152,17z/data=!3m1!4b1!4m2!3m1!1s0x8085792fda2cdca5:0x769387812ae994b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, California\u003cbr>\nPhone: (510) 859-7121\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Komaaj/\" target=\"_blank\">Komaaj\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/komaajfood/\" target=\"_blank\">@komaajfood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tasting Ramen in San Francisco's Sunset: Izakaya Sozai and Sawaii Ramen",
"title": "Tasting Ramen in San Francisco's Sunset: Izakaya Sozai and Sawaii Ramen",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There are lots of ramen places in the city -- lots and lots. And when it comes to neighborhoods filled with authentic and delicious bowls of noodles, the Sunset is certainly near the top of anyone's list. Wandering down the street looking for a delicious bowl is always an option for the adventurous diner. Or, you could try the two spots that dominate the neighborhood market, and conveniently are just blocks apart.\u003c/p>\n\u003cp>Sawaii Ramen is more of a small, non-flashy shop. If it's crowded, and it can be, you write your name on a clipboard and wait outside to be called. But this is not the kind of place that will call you multiple times or track you down, so stay near.\u003c/p>\n\u003cfigure id=\"attachment_107686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-interior.jpg\" alt=\"Sawaii Ramen's interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we went, though, it was early and the small storefront was relatively empty. Service is simple and straight-forward. Specials are written on a board, and there is plenty to try besides ramen: sushi, appetizers, and a full menu of drinks.\u003c/p>\n\u003cfigure id=\"attachment_107684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-croquettes.jpg\" alt=\"Sawaii Ramen croquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen croquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We had the croquettes ($4.50), fried balls of pork and potato that are soft and light. There are also grilled squid and chicken, fried oysters and crab, and even deep-fried tofu. If I'd known how filling the ramen bowls would be, though, I might have passed on the appetizers.\u003c/p>\n\u003cp>While Sawaii has a number of ramen options, it is most noted for it's specialty bowls, like the spicy mala ($10.95), which comes with pork, spinach, egg, nori, and kara age, a kind of breaded chicken. The kara age is unique and tasty, though a bit heavy, and the bowl itself has a spicy and complex flavor. It's not too spicy, but enough to give you a bit of a bite. The broth, itself, isn't particularly heavy either. My only complaint was that the pork can be chewy, and I, personally, prefer the pork in my ramen softer and falling off the spoon.\u003c/p>\n\u003cfigure id=\"attachment_107682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107682\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-chix.jpg\" alt=\"Sawaii Ramen's spicy mala.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's spicy mala. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sawaii does make all the classic ramen options -- tonkotsu, shoyu, shio, and miso (all $8.95) -- but I'd recommend a variation on the standard: the spicy garlic tonkotsu ($10.95). It comes with pork chasu, wakame, negi, menma, and you can add things like corn, spinach, mushrooms or egg. One word of warning, though: the spicy garlic comes in three options (mild, regular, or extra spicy); we tried the regular and found it cleared the nasal passages very effectively. The spicy garlic bowl has a heavier broth than the mala bowl and less complexity, but certainly no less intensity. The noodles in both are of the same thin variety.\u003c/p>\n\u003cfigure id=\"attachment_107685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu.jpg\" alt=\"Sawaii Ramen's spicy garlic tonkotsu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's spicy garlic tonkotsu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the ingredients at the small shop come locally, though the noodles are from a Japanese distributor in San Jose. While the shop owners say that which distributor is a guarded secret, there are only a handful of possibilities that can be found by the avid Googler.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The whole meal was quick, tasty, and no frills. But if you're looking for a bit more of an upscale and established option, then head down the street to Izakaya Sozai. Opinions are mixed, though, on which of the two is better.\u003c/p>\n\u003cfigure id=\"attachment_107690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-exterior.jpg\" alt=\"Izakaya Sozai exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izakaya Sozai also gets very crowded, even when we were there early in the night on a Wednesday. It's less of a hidden hole-in-the-wall, and more of a spot to take a date or the whole family. It's also really a Japanese bistro specializing in modern small plates, with limited ramen option. But, make no mistake, those small plates (and ramen options) are exceptional and well worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_107692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-interior-full.jpg\" alt=\"Izakaya Sozai interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried the much raved about eggplant, nasu dengaku ($7), and weren't disappointed. The eggplant is served practically melting -- in fact, don't stick the burning hot pieces all the way in your mouth -- covered in sweet miso, butter, and bonita flakes. The whole effect is overwhelmingly sweet, almost more like a dessert than an appetizer. You should definitely plan to split the plate, though that's probably true for the wide variety of small plates offered, all unique and modern takes on traditional Japanese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_107689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-eggplant.jpg\" alt=\"Izakaya Sozai's eggplant, nasu dengaku.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's eggplant, nasu dengaku. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hamachi kama (grilled yellowtail collar), which is offered at market price, was equally melt-in-your-mouth. And with the lemon squeezed across the top, the taste is a fresh tangy fish than you feel better for having eaten.\u003c/p>\n\u003cfigure id=\"attachment_107699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-yellowtail-collar.jpg\" alt=\"Izakaya Sozai's hamachi kama (grilled yellowtail collar).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's hamachi kama (grilled yellowtail collar). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you can't decide where to start, then the yakitori (traditional Japanese skewers) section of the menu is probably a good place. It's the deepest part of the menu, aside from the hand-written specials, and the bacon-wrapped mochi skewers are famous or infamous, depending on your point of view.\u003c/p>\n\u003cfigure id=\"attachment_107697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-ramen-noodles.jpg\" alt=\"Izakaya Sozai's ramen tonkotsu bowl with fried braised pork belly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's ramen tonkotsu bowl with fried braised pork belly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've split a few small plates, you might be too full for a main course. However, the ramen, though the shortest section of the menu, isn't to be missed. There is only one choice: the tonkotsu bowl ($10), which comes with pork chasu, seaweed, green onion, and egg. You can also add garlic chips, spicy miso, fried egg, braised pork belly, or fried braised pork belly. It's amazing, though, that both bowls at Sawaii and Izakaya are traditional tonkotsu bowls, yet are so different in their approaches. The Izakaya bowl is much more of a comfort food, with a deep creamy, milky pork broth. Those who prefer the spicier flavors at Sawaii might not appreciate Izakaya's simpler texture. However, the toppings at Izakaya are the real icing on the cake, so to speak. The pork chasu is top-quality and tasty, and the fried braised pork belly offers an interesting crispy outside to the fatty soft inside. Because the kitchen is even smaller than the seating area, Izakaya's noodles are made off-site by a ramen noodle distributor (again, a secret), but per a recipe designed by Izakaya chef Ritsu Osuka.\u003c/p>\n\u003cp>A note, however: Izakaya Sozai's most recent health code rating, from a year ago, was \u003ca href=\"https://101g-xnet.sfdph.org:8443/ords/f?p=132:2:2784702890071408::NO::P2_LOCATIONID:66736\" target=\"_blank\">a low 70/100\u003c/a>. Sawaii's from the same time period was \u003ca href=\"https://101g-xnet.sfdph.org:8443/ords/f?p=132:2:1287015622663327::NO::P2_LOCATIONID:63615\" target=\"_blank\">86/100\u003c/a>. Anything that is scored a 70 or lower is considered \"poor\" by \u003ca href=\"https://www.sfdph.org/dph/EH/Food/Score/\" target=\"_blank\">the Department of Public Health\u003c/a>; these scores are posted visibly in the restaurant and are certainly worth considering.\u003c/p>\n\u003cp>While the variety of Japanese food in the Sunset is almost endless, you can't go wrong with either of these two staples of the district. And then you can argue over which is really better.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.izakayasozai.com/\" target=\"_blank\">Izakaya Sozai\u003c/a>\u003cbr>\n\u003c/strong>1500 Irving St. [\u003ca href=\"https://goo.gl/rdEV0y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 742-5122\u003cbr>\nHours: Mon-Thu, 5:30pm-10pm; Fri, 5:30pm-11pm; Sat-Sun, 5pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izakaya-Sozai-476898385701599/\" target=\"_blank\">Izakaya Sozai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izakaya_sozai\" target=\"_blank\">@izakaya_sozai\u003c/a>\u003cbr>\nPrice range: $-$$ \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saiwaii-ramen-san-francisco-3\" target=\"_blank\">Sawaii Ramen\u003cbr>\n\u003c/a>\u003c/strong>2240 Irving St. [\u003ca href=\"https://goo.gl/cGHh4C\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 665-7888\u003cbr>\nHours: Sun-Thu, 11am-3pm, 5pm-9:30pm; Fri-Sat, 11am-3pm, 5pm-10:30pm\u003cbr>\nPrice range: $-$$ \u003c/p>\n\n",
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"excerpt": "The Sunset is a hot spot for ramen, but two places stand out in the neighborhood.",
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"description": "The Sunset is a hot spot for ramen, but two places stand out in the neighborhood.",
"title": "Tasting Ramen in San Francisco's Sunset: Izakaya Sozai and Sawaii Ramen | KQED",
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"headline": "Tasting Ramen in San Francisco's Sunset: Izakaya Sozai and Sawaii Ramen",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are lots of ramen places in the city -- lots and lots. And when it comes to neighborhoods filled with authentic and delicious bowls of noodles, the Sunset is certainly near the top of anyone's list. Wandering down the street looking for a delicious bowl is always an option for the adventurous diner. Or, you could try the two spots that dominate the neighborhood market, and conveniently are just blocks apart.\u003c/p>\n\u003cp>Sawaii Ramen is more of a small, non-flashy shop. If it's crowded, and it can be, you write your name on a clipboard and wait outside to be called. But this is not the kind of place that will call you multiple times or track you down, so stay near.\u003c/p>\n\u003cfigure id=\"attachment_107686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107686\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-interior.jpg\" alt=\"Sawaii Ramen's interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-interior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When we went, though, it was early and the small storefront was relatively empty. Service is simple and straight-forward. Specials are written on a board, and there is plenty to try besides ramen: sushi, appetizers, and a full menu of drinks.\u003c/p>\n\u003cfigure id=\"attachment_107684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107684\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-croquettes.jpg\" alt=\"Sawaii Ramen croquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-croquettes-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen croquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We had the croquettes ($4.50), fried balls of pork and potato that are soft and light. There are also grilled squid and chicken, fried oysters and crab, and even deep-fried tofu. If I'd known how filling the ramen bowls would be, though, I might have passed on the appetizers.\u003c/p>\n\u003cp>While Sawaii has a number of ramen options, it is most noted for it's specialty bowls, like the spicy mala ($10.95), which comes with pork, spinach, egg, nori, and kara age, a kind of breaded chicken. The kara age is unique and tasty, though a bit heavy, and the bowl itself has a spicy and complex flavor. It's not too spicy, but enough to give you a bit of a bite. The broth, itself, isn't particularly heavy either. My only complaint was that the pork can be chewy, and I, personally, prefer the pork in my ramen softer and falling off the spoon.\u003c/p>\n\u003cfigure id=\"attachment_107682\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107682\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-chix.jpg\" alt=\"Sawaii Ramen's spicy mala.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-chix-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's spicy mala. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sawaii does make all the classic ramen options -- tonkotsu, shoyu, shio, and miso (all $8.95) -- but I'd recommend a variation on the standard: the spicy garlic tonkotsu ($10.95). It comes with pork chasu, wakame, negi, menma, and you can add things like corn, spinach, mushrooms or egg. One word of warning, though: the spicy garlic comes in three options (mild, regular, or extra spicy); we tried the regular and found it cleared the nasal passages very effectively. The spicy garlic bowl has a heavier broth than the mala bowl and less complexity, but certainly no less intensity. The noodles in both are of the same thin variety.\u003c/p>\n\u003cfigure id=\"attachment_107685\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107685\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu.jpg\" alt=\"Sawaii Ramen's spicy garlic tonkotsu.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sawaii-garlic-tonkotsu-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sawaii Ramen's spicy garlic tonkotsu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Most of the ingredients at the small shop come locally, though the noodles are from a Japanese distributor in San Jose. While the shop owners say that which distributor is a guarded secret, there are only a handful of possibilities that can be found by the avid Googler.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The whole meal was quick, tasty, and no frills. But if you're looking for a bit more of an upscale and established option, then head down the street to Izakaya Sozai. Opinions are mixed, though, on which of the two is better.\u003c/p>\n\u003cfigure id=\"attachment_107690\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107690\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-exterior.jpg\" alt=\"Izakaya Sozai exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Izakaya Sozai also gets very crowded, even when we were there early in the night on a Wednesday. It's less of a hidden hole-in-the-wall, and more of a spot to take a date or the whole family. It's also really a Japanese bistro specializing in modern small plates, with limited ramen option. But, make no mistake, those small plates (and ramen options) are exceptional and well worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_107692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107692\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-interior-full.jpg\" alt=\"Izakaya Sozai interior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-interior-full-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried the much raved about eggplant, nasu dengaku ($7), and weren't disappointed. The eggplant is served practically melting -- in fact, don't stick the burning hot pieces all the way in your mouth -- covered in sweet miso, butter, and bonita flakes. The whole effect is overwhelmingly sweet, almost more like a dessert than an appetizer. You should definitely plan to split the plate, though that's probably true for the wide variety of small plates offered, all unique and modern takes on traditional Japanese cuisine.\u003c/p>\n\u003cfigure id=\"attachment_107689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107689\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-eggplant.jpg\" alt=\"Izakaya Sozai's eggplant, nasu dengaku.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-eggplant-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's eggplant, nasu dengaku. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hamachi kama (grilled yellowtail collar), which is offered at market price, was equally melt-in-your-mouth. And with the lemon squeezed across the top, the taste is a fresh tangy fish than you feel better for having eaten.\u003c/p>\n\u003cfigure id=\"attachment_107699\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107699\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-yellowtail-collar.jpg\" alt=\"Izakaya Sozai's hamachi kama (grilled yellowtail collar).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-yellowtail-collar-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's hamachi kama (grilled yellowtail collar). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you can't decide where to start, then the yakitori (traditional Japanese skewers) section of the menu is probably a good place. It's the deepest part of the menu, aside from the hand-written specials, and the bacon-wrapped mochi skewers are famous or infamous, depending on your point of view.\u003c/p>\n\u003cfigure id=\"attachment_107697\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107697\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/izakaya-ramen-noodles.jpg\" alt=\"Izakaya Sozai's ramen tonkotsu bowl with fried braised pork belly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/izakaya-ramen-noodles-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Izakaya Sozai's ramen tonkotsu bowl with fried braised pork belly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Once you've split a few small plates, you might be too full for a main course. However, the ramen, though the shortest section of the menu, isn't to be missed. There is only one choice: the tonkotsu bowl ($10), which comes with pork chasu, seaweed, green onion, and egg. You can also add garlic chips, spicy miso, fried egg, braised pork belly, or fried braised pork belly. It's amazing, though, that both bowls at Sawaii and Izakaya are traditional tonkotsu bowls, yet are so different in their approaches. The Izakaya bowl is much more of a comfort food, with a deep creamy, milky pork broth. Those who prefer the spicier flavors at Sawaii might not appreciate Izakaya's simpler texture. However, the toppings at Izakaya are the real icing on the cake, so to speak. The pork chasu is top-quality and tasty, and the fried braised pork belly offers an interesting crispy outside to the fatty soft inside. Because the kitchen is even smaller than the seating area, Izakaya's noodles are made off-site by a ramen noodle distributor (again, a secret), but per a recipe designed by Izakaya chef Ritsu Osuka.\u003c/p>\n\u003cp>A note, however: Izakaya Sozai's most recent health code rating, from a year ago, was \u003ca href=\"https://101g-xnet.sfdph.org:8443/ords/f?p=132:2:2784702890071408::NO::P2_LOCATIONID:66736\" target=\"_blank\">a low 70/100\u003c/a>. Sawaii's from the same time period was \u003ca href=\"https://101g-xnet.sfdph.org:8443/ords/f?p=132:2:1287015622663327::NO::P2_LOCATIONID:63615\" target=\"_blank\">86/100\u003c/a>. Anything that is scored a 70 or lower is considered \"poor\" by \u003ca href=\"https://www.sfdph.org/dph/EH/Food/Score/\" target=\"_blank\">the Department of Public Health\u003c/a>; these scores are posted visibly in the restaurant and are certainly worth considering.\u003c/p>\n\u003cp>While the variety of Japanese food in the Sunset is almost endless, you can't go wrong with either of these two staples of the district. And then you can argue over which is really better.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.izakayasozai.com/\" target=\"_blank\">Izakaya Sozai\u003c/a>\u003cbr>\n\u003c/strong>1500 Irving St. [\u003ca href=\"https://goo.gl/rdEV0y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 742-5122\u003cbr>\nHours: Mon-Thu, 5:30pm-10pm; Fri, 5:30pm-11pm; Sat-Sun, 5pm-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Izakaya-Sozai-476898385701599/\" target=\"_blank\">Izakaya Sozai\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/izakaya_sozai\" target=\"_blank\">@izakaya_sozai\u003c/a>\u003cbr>\nPrice range: $-$$ \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"onourwatch": {
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
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