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"content": "\u003cp>There’s nothing more comforting than a stack of hot pancakes, whether you’re a child on your first day of school or a hungover adult trying to forget last night. Pancakes are a stalwart cornerstone of most breakfast and brunch menus, but in the East Bay, they’re definitely not an afterthought. Here’s a guide to pancakes in Berkeley and Oakland that range from traditional to inventive. Your favorite not on the list? Let us know what we missed in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_3722.jpg\" alt=\"Gingerbread pancakes from La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread pancakes from La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The always crowded \u003cstrong>La Note\u003c/strong> is a Berkeley brunch institution that deserves its popularity: the restaurant takes hedonistic American brunch staples and adds a Gallic sense of restraint and balance. Perfectly cooked omelettes are delicately filled with just a few ingredients, and their mocha in a giant bowl is bittersweet, not cloying. They offer a wide variety of pancakes, including crème fraîche pancakes and oatmeal raspberry pancakes. Speckly, dense gingerbread pancakes are flavorful and barely sweet on their own, but topped with real maple syrup and elegant poached pear--whose fruity richness complements the ginger spice--it’s the ideal amount of decadence for your morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\" target=\"_blank\">\u003cstrong>La Note Restaurant Provencal\u003c/strong>\u003c/a>\u003cbr>\n2377 Shattuck Ave\u003cbr>\nBerkeley, CA 94704 [\u003ca href=\"https://goo.gl/maps/1qHyaTnEeAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 843-1535\u003cbr>\nHours: Mon-Wed 8am-2:30pm; Thur-Sat 8am-2:30pm, 6pm-10pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/La-Note-Restaurant/274932359704\" target=\"_blank\">La Note Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lanote2377\" target=\"_blank\">@LaNote2377\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/LA_NOTERESTAURANT/\" target=\"_blank\">@la_noterestaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4012.jpg\" alt=\"Ricotta pancakes from Rockridge Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta pancakes from Rockridge Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rockridge Cafe\u003c/strong> is a welcome respite from the overwhelming fanciness of its neighborhood, a homey diner with children’s illustrations tacked up on the wall, leather stools at a counter overlooking the kitchen, and giant pots of unfancy coffee. But, since it is still Rockridge, the food is considered and good, with flourishes that elevate it above typical diner fare: dishes include an unfolded omelette, kale scramble, and gluten-free rhubarb waffles. The ricotta pancakes are light, fluffy pillows that aren’t sweet at all. It may sound heretical, but I liked them just as much with only butter as I did after adding a drizzle of maple syrup, which added just enough sweetness. A short stack, served piping hot, gets you two giant pancakes for less than just $7, leaving you with more money to spend at À Côté next door or Market Hall across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgecafe.com/\" target=\"_blank\">\u003cstrong>Rockridge Cafe\u003c/strong>\u003c/a>\u003cbr>\n5492 College Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/mfH1xawFHmS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-1567\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rockridge-Cafe-106556562708203/\" target=\"_blank\">Rockridge Cafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4141.jpg\" alt=\"Cornmeal pancakes at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal pancakes at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rick and Ann’s\u003c/strong>, a crowded family-friendly spot near the Claremont, devotes a good chunk of menu real estate to pancakes of all kinds. There are traditional pancakes, savory pancakes, and daily pancake specials. Their cornmeal pancakes taste more wholesome and intriguing than the usual buttermilk, with more flavor and textural interest to contrast and complement the sweetness of the syrup. They offer gluten-free rice flour pancakes that take a few bites to get used to, but the delicate flavor of orange and blueberries works well together, and with their pleasing texture, they’re the perfect option for the gluten-free brunch-er in your group.\u003c/p>\n\u003cfigure id=\"attachment_107534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4144.jpg\" alt=\"Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rickandanns.com/\" target=\"_blank\">\u003cstrong>Rick & Ann's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2922 Domingo Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/h4XGGwmrGa52\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 649-8538\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RickandAnns/\" target=\"_blank\">Rick & Ann's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rickandanns\" target=\"_blank\">@RickandAnns\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4033.jpg\" alt=\"Buttermilk pancakes at Mama's Royal Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk pancakes at Mama's Royal Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mama’s Royal Cafe\u003c/strong> is a funky institution, two rooms full of cozy wooden booths, individual jukeboxes (sadly unusable), and old aprons decorating the walls. The cash-only restaurant features a menu packed with classics and ambitious specials (beef bourguignon the day I went). The pancakes, classic buttermilk, are a taste of home: light and fluffy and with a tangy kick. Perhaps less outwardly exciting and Instagram-worthy, but extremely satisfying and childhood-evoking. Again, the size of the short stack--two giant pancakes crowding each other on my plate--impressed me. “This time they came out bigger. They’re not always this big,” my smiling server said, but according to the pictures on Yelp, he’s lying: Mama’s Royal is the place to go for giant, nap-inducing stacks of comfortingly huge pancakes.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mamasroyalcafeoakland.com/\" target=\"_blank\">\u003cstrong>Mama's Royal Cafe\u003c/strong>\u003c/a>\u003cbr>\n4012 Broadway, Oakland, CA [\u003ca href=\"https://goo.gl/maps/ceqyoJU2NkF2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 547-7600\u003cbr>\nHours: Mon-Fri 7:30am-2:30pm; Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mamas-Royal-Cafe-273559151066/\" target=\"_blank\">Mama's Royal Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mamasroyalca\" target=\"_blank\">@MamasRoyalCA\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) Cash only\u003c/p>\n\u003cfigure id=\"attachment_107535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4156.jpg\" alt=\"Chocolate strawberry pancakes at La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate strawberry pancakes at La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiny, beloved \u003cstrong>Venus Restaurant\u003c/strong> has a breakfast menu that contains standard brunch favorites spiked with interesting flourishes and decadent touches: akoori scrambled eggs, a butternut squash scramble, a 14-hour slow-roasted pork sandwich. They also have a dedicated griddle section of the menu, with pancakes, flapjacks and hotcakes (which are all the same thing). The ostentatiously-named named “Luxury Flapjacks” are an upgrade to your childhood chocolate chip pancakes, with chunks of fruity Valrhona dark chocolate that create bittersweet pockets that complement the small chunks of strawberry. The pancakes have a wonderfully light and fluffy texture, and are barely sweet, highlighting the dual richness of strawberries and chocolate. These are especially unique pancakes, ideal for any sort of breakfast-time celebration.\u003c/p>\n\u003cp>\u003ca href=\"http://venusrestaurant.net/\" target=\"_blank\">\u003cstrong>Venus Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2327 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/voSrp8TQSjT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 540-5950\u003cbr>\nHours: Mon 8am-2:30pm; Tue-Wed 8am-2:30pm, 5:30pm-9pm; Sat-Sun 8am-2:15am, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Venus-Restaurant-98989368382/\" target=\"_blank\">Venus Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/venusrestaurant\" target=\"_blank\">@VenusRestaurant\u003c/a>\u003cbr>\nPrice range: $$-$$$ Entrees ($11-$24)\u003c/p>\n\u003cfigure id=\"attachment_107536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4160.jpg\" alt=\"Chocolate souffle pancake at Bette's Oceanview Diner \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate souffle pancake at Bette's Oceanview Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the other places mentioned on this list, expect a wait at \u003cstrong>Bette’s Oceanview Diner\u003c/strong>. The Fourth Street favorite is consistently packed, with friendly, efficient waiters ducking around each other in the small space as they serve generous portions of hearty breakfast fare. (If you’re in a hurry, go next door to \u003ca href=\"http://www.yelp.com/biz/bettes-to-go-berkeley\" target=\"_blank\">Bette’s-To-Go\u003c/a> for take out.) One of their signature dishes is the the \u003ca href=\"http://www.foodnetwork.com/videos/souffle-pancake-0163822.html\" target=\"_blank\">Guy Fieri-blessed \u003c/a>Souffle Pancake, a stately puff of a pancake, composed of eggs whipped sky high then baked. Choose from a variety of flavors--banana rum, chocolate, seasonal fruit--and the result is a giant pillow of a pancake with the lightness of a meringue and the delicate, yet sturdy, texture of a souffle. It’s airy and light, a pleasantly different take on tradition. More of a dessert than a well-rounded breakfast, it’s definitely something to share. Prepare to wait for a long time for the pancake on top of the already long wait for a table, but know that the majesty of the dish makes it worth it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bettesdiner.com/\" target=\"_blank\">\u003cstrong>Bette's Oceanview Diner\u003c/strong>\u003c/a>\u003cbr>\n1807 Fourth St, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/yz7fC1UokAU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-3230\u003cbr>\nHours: Mon-Fri 6:30am-2:30pm; Sat-Sun 6:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bettes-Oceanview-Diner-159465487433823/\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "From homey buttermilk pancakes to chocolate flapjacks, here are some worthwhile pancake options in the East Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s nothing more comforting than a stack of hot pancakes, whether you’re a child on your first day of school or a hungover adult trying to forget last night. Pancakes are a stalwart cornerstone of most breakfast and brunch menus, but in the East Bay, they’re definitely not an afterthought. Here’s a guide to pancakes in Berkeley and Oakland that range from traditional to inventive. Your favorite not on the list? Let us know what we missed in the comments.\u003c/p>\n\u003cfigure id=\"attachment_107530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_3722.jpg\" alt=\"Gingerbread pancakes from La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_3722-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gingerbread pancakes from La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The always crowded \u003cstrong>La Note\u003c/strong> is a Berkeley brunch institution that deserves its popularity: the restaurant takes hedonistic American brunch staples and adds a Gallic sense of restraint and balance. Perfectly cooked omelettes are delicately filled with just a few ingredients, and their mocha in a giant bowl is bittersweet, not cloying. They offer a wide variety of pancakes, including crème fraîche pancakes and oatmeal raspberry pancakes. Speckly, dense gingerbread pancakes are flavorful and barely sweet on their own, but topped with real maple syrup and elegant poached pear--whose fruity richness complements the ginger spice--it’s the ideal amount of decadence for your morning.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lanoterestaurant.com/\" target=\"_blank\">\u003cstrong>La Note Restaurant Provencal\u003c/strong>\u003c/a>\u003cbr>\n2377 Shattuck Ave\u003cbr>\nBerkeley, CA 94704 [\u003ca href=\"https://goo.gl/maps/1qHyaTnEeAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 843-1535\u003cbr>\nHours: Mon-Wed 8am-2:30pm; Thur-Sat 8am-2:30pm, 6pm-10pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/La-Note-Restaurant/274932359704\" target=\"_blank\">La Note Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lanote2377\" target=\"_blank\">@LaNote2377\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/LA_NOTERESTAURANT/\" target=\"_blank\">@la_noterestaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4012.jpg\" alt=\"Ricotta pancakes from Rockridge Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4012-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ricotta pancakes from Rockridge Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rockridge Cafe\u003c/strong> is a welcome respite from the overwhelming fanciness of its neighborhood, a homey diner with children’s illustrations tacked up on the wall, leather stools at a counter overlooking the kitchen, and giant pots of unfancy coffee. But, since it is still Rockridge, the food is considered and good, with flourishes that elevate it above typical diner fare: dishes include an unfolded omelette, kale scramble, and gluten-free rhubarb waffles. The ricotta pancakes are light, fluffy pillows that aren’t sweet at all. It may sound heretical, but I liked them just as much with only butter as I did after adding a drizzle of maple syrup, which added just enough sweetness. A short stack, served piping hot, gets you two giant pancakes for less than just $7, leaving you with more money to spend at À Côté next door or Market Hall across the street.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rockridgecafe.com/\" target=\"_blank\">\u003cstrong>Rockridge Cafe\u003c/strong>\u003c/a>\u003cbr>\n5492 College Ave, Oakland, CA [\u003ca href=\"https://goo.gl/maps/mfH1xawFHmS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-1567\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Rockridge-Cafe-106556562708203/\" target=\"_blank\">Rockridge Cafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4141.jpg\" alt=\"Cornmeal pancakes at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4141-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cornmeal pancakes at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Rick and Ann’s\u003c/strong>, a crowded family-friendly spot near the Claremont, devotes a good chunk of menu real estate to pancakes of all kinds. There are traditional pancakes, savory pancakes, and daily pancake specials. Their cornmeal pancakes taste more wholesome and intriguing than the usual buttermilk, with more flavor and textural interest to contrast and complement the sweetness of the syrup. They offer gluten-free rice flour pancakes that take a few bites to get used to, but the delicate flavor of orange and blueberries works well together, and with their pleasing texture, they’re the perfect option for the gluten-free brunch-er in your group.\u003c/p>\n\u003cfigure id=\"attachment_107534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4144.jpg\" alt=\"Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \" width=\"1920\" height=\"1440\" class=\"size-full wp-image-107534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4144-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gluten-free orange rice flour pancakes with blueberries at Rick & Ann's Restaurant \u003cbr> \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.rickandanns.com/\" target=\"_blank\">\u003cstrong>Rick & Ann's Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2922 Domingo Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/h4XGGwmrGa52\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 649-8538\u003cbr>\nHours: Mon-Sun 7:30am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RickandAnns/\" target=\"_blank\">Rick & Ann's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/rickandanns\" target=\"_blank\">@RickandAnns\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_107532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4033.jpg\" alt=\"Buttermilk pancakes at Mama's Royal Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4033-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttermilk pancakes at Mama's Royal Cafe \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mama’s Royal Cafe\u003c/strong> is a funky institution, two rooms full of cozy wooden booths, individual jukeboxes (sadly unusable), and old aprons decorating the walls. The cash-only restaurant features a menu packed with classics and ambitious specials (beef bourguignon the day I went). The pancakes, classic buttermilk, are a taste of home: light and fluffy and with a tangy kick. Perhaps less outwardly exciting and Instagram-worthy, but extremely satisfying and childhood-evoking. Again, the size of the short stack--two giant pancakes crowding each other on my plate--impressed me. “This time they came out bigger. They’re not always this big,” my smiling server said, but according to the pictures on Yelp, he’s lying: Mama’s Royal is the place to go for giant, nap-inducing stacks of comfortingly huge pancakes.\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.mamasroyalcafeoakland.com/\" target=\"_blank\">\u003cstrong>Mama's Royal Cafe\u003c/strong>\u003c/a>\u003cbr>\n4012 Broadway, Oakland, CA [\u003ca href=\"https://goo.gl/maps/ceqyoJU2NkF2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 547-7600\u003cbr>\nHours: Mon-Fri 7:30am-2:30pm; Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mamas-Royal-Cafe-273559151066/\" target=\"_blank\">Mama's Royal Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mamasroyalca\" target=\"_blank\">@MamasRoyalCA\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17) Cash only\u003c/p>\n\u003cfigure id=\"attachment_107535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4156.jpg\" alt=\"Chocolate strawberry pancakes at La Note\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4156-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate strawberry pancakes at La Note \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tiny, beloved \u003cstrong>Venus Restaurant\u003c/strong> has a breakfast menu that contains standard brunch favorites spiked with interesting flourishes and decadent touches: akoori scrambled eggs, a butternut squash scramble, a 14-hour slow-roasted pork sandwich. They also have a dedicated griddle section of the menu, with pancakes, flapjacks and hotcakes (which are all the same thing). The ostentatiously-named named “Luxury Flapjacks” are an upgrade to your childhood chocolate chip pancakes, with chunks of fruity Valrhona dark chocolate that create bittersweet pockets that complement the small chunks of strawberry. The pancakes have a wonderfully light and fluffy texture, and are barely sweet, highlighting the dual richness of strawberries and chocolate. These are especially unique pancakes, ideal for any sort of breakfast-time celebration.\u003c/p>\n\u003cp>\u003ca href=\"http://venusrestaurant.net/\" target=\"_blank\">\u003cstrong>Venus Restaurant\u003c/strong>\u003c/a>\u003cbr>\n2327 Shattuck Ave, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/voSrp8TQSjT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 540-5950\u003cbr>\nHours: Mon 8am-2:30pm; Tue-Wed 8am-2:30pm, 5:30pm-9pm; Sat-Sun 8am-2:15am, 5:30-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Venus-Restaurant-98989368382/\" target=\"_blank\">Venus Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/venusrestaurant\" target=\"_blank\">@VenusRestaurant\u003c/a>\u003cbr>\nPrice range: $$-$$$ Entrees ($11-$24)\u003c/p>\n\u003cfigure id=\"attachment_107536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4160.jpg\" alt=\"Chocolate souffle pancake at Bette's Oceanview Diner \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4160-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolate souffle pancake at Bette's Oceanview Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like the other places mentioned on this list, expect a wait at \u003cstrong>Bette’s Oceanview Diner\u003c/strong>. The Fourth Street favorite is consistently packed, with friendly, efficient waiters ducking around each other in the small space as they serve generous portions of hearty breakfast fare. (If you’re in a hurry, go next door to \u003ca href=\"http://www.yelp.com/biz/bettes-to-go-berkeley\" target=\"_blank\">Bette’s-To-Go\u003c/a> for take out.) One of their signature dishes is the the \u003ca href=\"http://www.foodnetwork.com/videos/souffle-pancake-0163822.html\" target=\"_blank\">Guy Fieri-blessed \u003c/a>Souffle Pancake, a stately puff of a pancake, composed of eggs whipped sky high then baked. Choose from a variety of flavors--banana rum, chocolate, seasonal fruit--and the result is a giant pillow of a pancake with the lightness of a meringue and the delicate, yet sturdy, texture of a souffle. It’s airy and light, a pleasantly different take on tradition. More of a dessert than a well-rounded breakfast, it’s definitely something to share. Prepare to wait for a long time for the pancake on top of the already long wait for a table, but know that the majesty of the dish makes it worth it.\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.bettesdiner.com/\" target=\"_blank\">\u003cstrong>Bette's Oceanview Diner\u003c/strong>\u003c/a>\u003cbr>\n1807 Fourth St, Berkeley, CA [\u003ca href=\"https://goo.gl/maps/yz7fC1UokAU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 644-3230\u003cbr>\nHours: Mon-Fri 6:30am-2:30pm; Sat-Sun 6:30am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Bettes-Oceanview-Diner-159465487433823/\" target=\"_blank\">Bette's Oceanview Diner\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop",
"title": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_107558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4723-1920.jpg\" alt=\"The entrance to Noodle Theory Provisions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Noodle Theory Provisions. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Noodle Theory opened on Claremont Avenue in Rockridge eight years ago, it quickly became a go-to spot for noodle dishes prepared with quality ingredients like Niman Ranch beef and pork and locally grown vegetables. There’s a line out the door every day at lunch, and the restaurant also does a brisk takeout business. Chef-owner Louis Kao has just opened a second location, called Noodle Theory Provisions, which is three times the size of the original space, and with a full bar.\u003c/p>\n\u003cfigure id=\"attachment_107559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4725-1920.jpg\" alt=\"Noodle Theory Provisions interior space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions interior space. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last night was the soft opening, and by 7:15pm all tables were spoken for and a waiting line had begun to form. That bodes well for the new project, designed to both carry on with Kao’s signature dishes — ground pork in spicy bean sauce and dry-sautéed spicy green beans among them — as well as allow him to branch out and try some new recipes. \u003c/p>\n\u003cp>The “provisions” part of the space hasn’t fully emerged yet. There were a few beverages (teas and sodas) on the shelf near the entrance, but the idea is that the area will be stocked with fixin’s to cook great noodle dishes at home, including homemade stock and noodles. \u003c/p>\n\u003cp>For now, the restaurant is largely sticking to its tried and true recipes, and we enjoyed several last night. The aforementioned spicy ground pork, made with Niman Ranch meat, is moderately spiced with Chinese bean paste and placed atop chewy wheat noodles. In other words, it isn’t tossed, so you can control the ratio of meat to pasta. \u003c/p>\n\u003cfigure id=\"attachment_107565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4737-1920.jpg\" alt=\"Noodle Theory’s signature ground pork with spicy bean paste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107565\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory’s signature ground pork with spicy bean paste. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Noodle soups are another of the kitchen’s strong suits. I ordered the spicy Niman Ranch beef udon in a coconut-lime curry. But I asked for rice noodles to see if the restaurant was accommodating of gluten-free diners. I was told that rice noodles could be substituted for wheat in any of the dishes, and the wide, papardelle-style rice noodles that came with the dish were a good choice: the right balance of chewy and sauce-clinging. None of the noodles on the menu are currently homemade, but our server said the chef hopes to undertake that project soon.\u003c/p>\n\u003cfigure id=\"attachment_107563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4732-1920.jpg\" alt=\"Spicy Niman Ranch beef udon in a coconut-lime curry broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Niman Ranch beef udon in a coconut-lime curry broth. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other dry noodle dish we tried, a vegetarian tofu-based stir-fry with garlic sauce was hearty and mildly spiced. \u003c/p>\n\u003cfigure id=\"attachment_107566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4741-1920.jpg\" alt=\"Tofu and veggie garlic noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu and veggie garlic noodles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both side dishes we ordered were perfect. Dry-sautéed string beans were the spiciest dish on the table, redolent of that same chile paste; and the chicken karaage was a huge hit with both kids. We puzzled for awhile over the sauce accompaniment next to a squiggle of sriracha. Was it baba ghanoush? That didn’t really make sense in terms of the restaurant concept, but it was smoky and earthy, so our first guess. In fact, it was a bonito aioli, a brilliant concoction that would work with any number of fried appetizers.\u003c/p>\n\u003cfigure id=\"attachment_107560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4727-1920.jpg\" alt=\"Dry-sautéed spicy string beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-sautéed spicy string beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4730-1920.jpg\" alt=\"Chicken karaage with two sauces: sriracha and bonito aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken karaage with two sauces: sriracha and bonito aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large space is warmly lit, sending a golden hue out into the street. The new place has a full bar, and my El Niño — mezcal with grapefruit juice, Thai basil and cayenne — was a delightful way to sit out the rain.\u003c/p>\n\u003cfigure id=\"attachment_107561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4729-1920.jpg\" alt=\"El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4726-1920.jpg\" alt=\"Noodle Theory Provisions full bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions' full bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://noodletheory.com/\" target=\"_blank\">\u003cstrong>Noodle Theory Provisions\u003c/strong>\u003c/a>\u003cbr>\n5849 San Pablo Ave. [\u003ca href=\"https://goo.gl/5IxcU4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 595-6988 (Claremont Ave. location)\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5-9:30pm (lunch service begins March 14, currently serving dinner only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Noodle-Theory/86769369535\" target=\"_blank\">Noodle Theory\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/noodletheory\" target=\"_blank\">@NoodleTheory\u003c/a>\u003cbr>\nPrice range: $-$$ (entrees $10-$15)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Chef Louis Kao brings his hearty, homey Cal-Asian cooking to a burgeoning neighborhood on San Pablo Avenue in Oakland.\r\n",
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"description": "Chef Louis Kao brings his hearty, homey Cal-Asian cooking to a burgeoning neighborhood on San Pablo Avenue in Oakland.\r\n",
"title": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop | KQED",
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"headline": "Noodle Theory Provisions Opens Near Emeryville, Second Location For Popular Noodle Shop",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4723-1920.jpg\" alt=\"The entrance to Noodle Theory Provisions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4723-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Noodle Theory Provisions. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Noodle Theory opened on Claremont Avenue in Rockridge eight years ago, it quickly became a go-to spot for noodle dishes prepared with quality ingredients like Niman Ranch beef and pork and locally grown vegetables. There’s a line out the door every day at lunch, and the restaurant also does a brisk takeout business. Chef-owner Louis Kao has just opened a second location, called Noodle Theory Provisions, which is three times the size of the original space, and with a full bar.\u003c/p>\n\u003cfigure id=\"attachment_107559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4725-1920.jpg\" alt=\"Noodle Theory Provisions interior space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107559\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4725-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions interior space. \u003ccite>(Olin Ness)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last night was the soft opening, and by 7:15pm all tables were spoken for and a waiting line had begun to form. That bodes well for the new project, designed to both carry on with Kao’s signature dishes — ground pork in spicy bean sauce and dry-sautéed spicy green beans among them — as well as allow him to branch out and try some new recipes. \u003c/p>\n\u003cp>The “provisions” part of the space hasn’t fully emerged yet. There were a few beverages (teas and sodas) on the shelf near the entrance, but the idea is that the area will be stocked with fixin’s to cook great noodle dishes at home, including homemade stock and noodles. \u003c/p>\n\u003cp>For now, the restaurant is largely sticking to its tried and true recipes, and we enjoyed several last night. The aforementioned spicy ground pork, made with Niman Ranch meat, is moderately spiced with Chinese bean paste and placed atop chewy wheat noodles. In other words, it isn’t tossed, so you can control the ratio of meat to pasta. \u003c/p>\n\u003cfigure id=\"attachment_107565\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4737-1920.jpg\" alt=\"Noodle Theory’s signature ground pork with spicy bean paste.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107565\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4737-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory’s signature ground pork with spicy bean paste. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Noodle soups are another of the kitchen’s strong suits. I ordered the spicy Niman Ranch beef udon in a coconut-lime curry. But I asked for rice noodles to see if the restaurant was accommodating of gluten-free diners. I was told that rice noodles could be substituted for wheat in any of the dishes, and the wide, papardelle-style rice noodles that came with the dish were a good choice: the right balance of chewy and sauce-clinging. None of the noodles on the menu are currently homemade, but our server said the chef hopes to undertake that project soon.\u003c/p>\n\u003cfigure id=\"attachment_107563\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4732-1920.jpg\" alt=\"Spicy Niman Ranch beef udon in a coconut-lime curry broth.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107563\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4732-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Niman Ranch beef udon in a coconut-lime curry broth. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other dry noodle dish we tried, a vegetarian tofu-based stir-fry with garlic sauce was hearty and mildly spiced. \u003c/p>\n\u003cfigure id=\"attachment_107566\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4741-1920.jpg\" alt=\"Tofu and veggie garlic noodles.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107566\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4741-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu and veggie garlic noodles. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Both side dishes we ordered were perfect. Dry-sautéed string beans were the spiciest dish on the table, redolent of that same chile paste; and the chicken karaage was a huge hit with both kids. We puzzled for awhile over the sauce accompaniment next to a squiggle of sriracha. Was it baba ghanoush? That didn’t really make sense in terms of the restaurant concept, but it was smoky and earthy, so our first guess. In fact, it was a bonito aioli, a brilliant concoction that would work with any number of fried appetizers.\u003c/p>\n\u003cfigure id=\"attachment_107560\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4727-1920.jpg\" alt=\"Dry-sautéed spicy string beans.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4727-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-sautéed spicy string beans. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107562\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4730-1920.jpg\" alt=\"Chicken karaage with two sauces: sriracha and bonito aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4730-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken karaage with two sauces: sriracha and bonito aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large space is warmly lit, sending a golden hue out into the street. The new place has a full bar, and my El Niño — mezcal with grapefruit juice, Thai basil and cayenne — was a delightful way to sit out the rain.\u003c/p>\n\u003cfigure id=\"attachment_107561\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4729-1920.jpg\" alt=\"El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107561\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4729-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Niño cocktail: mezcal with grapefruit juice, Thai basil and cayenne. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107572\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4726-1920.jpg\" alt=\"Noodle Theory Provisions full bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107572\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4726-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Noodle Theory Provisions' full bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://noodletheory.com/\" target=\"_blank\">\u003cstrong>Noodle Theory Provisions\u003c/strong>\u003c/a>\u003cbr>\n5849 San Pablo Ave. [\u003ca href=\"https://goo.gl/5IxcU4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 595-6988 (Claremont Ave. location)\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5-9:30pm (lunch service begins March 14, currently serving dinner only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Noodle-Theory/86769369535\" target=\"_blank\">Noodle Theory\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/noodletheory\" target=\"_blank\">@NoodleTheory\u003c/a>\u003cbr>\nPrice range: $-$$ (entrees $10-$15)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrating Bay Area Women Chefs on International Women's Day",
"title": "Celebrating Bay Area Women Chefs on International Women's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n",
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"excerpt": "A look at some of the Bay Area's most notable women chefs, in honor of International Women's Day. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Women chefs have long shaped the food scene in the Bay Area. It's hard to imagine our current vibrant, multicultural, and ever-evolving restaurant landscape without the contributions of women in the industry, to the point where it can seem strange even to call out such talented chefs based solely on their gender. But success in this profession comes from teamwork, and the Bay Area's history of supporting strong, creative women in the kitchen--as well as trend-shaping culinary visionaries and activists--has laid the groundwork for generations of talented female chefs. (Thank you for the Edible Schoolyard, the White House gardens, the mesclun and goat cheese salads, \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\" target=\"_blank\">Alice Waters\u003c/a>!) \u003c/p>\n\u003cfigure id=\"attachment_107487\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg\" alt=\" Alice Waters at a fundraiser for the Edible Schoolyard Project.\" width=\"560\" height=\"375\" class=\"size-full wp-image-107487\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560.jpg 560w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/alice-wheelbarrow560-400x268.jpg 400w\" sizes=\"(max-width: 560px) 100vw, 560px\">\u003cfigcaption class=\"wp-caption-text\">Alice Waters at a fundraiser for the Edible Schoolyard Project. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In honor of International Women's Day, let's raise a toast to pop-up sellers who make it to brick-and-mortar businesses, like Vanessa Chavez of \u003ca href=\"https://www.cholitalinda.com/\" target=\"_blank\">La Cholita Linda\u003c/a> in Oakland and Veronica Salazar of \u003ca href=\"http://huaracheloco.com/\" target=\"_blank\">El Huarache Loco\u003c/a> in Larkspur Landing. Let's do lunch with Liza Shaw of \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, who left A16's pizza and pasta behind to break down whole pigs, make her own hot pickles, and keep us in cheesesteaks and meatball subs, to say nothing of her superior vegetarian offerings, including eggplant parm, egg salad, and chickpea-fritter sandwiches so good we can (almost) forget about the porchetta-and-cracklings that's worth walking all the way down to 2nd and Brannan Streets, even when the Giants are out of town. \u003c/p>\n\u003cp>Already, we're lining up to check out newcomers like Mexico City's star chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\" target=\"_blank\">Gabriela Cámara\u003c/a>, bringing the exciting flavors of her home city to \u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> in San Francisco. And we're honoring pioneers like the 95-year-old\u003cbr>\n\u003ca href=\"http://www.pbs.org/food/features/qa-cecilia-chiang-mandarin-restaurant/\" target=\"_blank\">Cecilia Chiang\u003c/a> who opened the elegant, groundbreaking Mandarin restaurant in 1961, when non-Asian diners typically equated Chinese food with fast, cheap Americanized Cantonese, and ran it, glamorously, for decades. \u003c/p>\n\u003cfigure id=\"attachment_107475\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cecilia-chiang.jpg\" alt=\"Cecilia Chiang was recently honored at CAAMFeast 2016. \" width=\"1024\" height=\"683\" class=\"size-full wp-image-107475\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cecilia-chiang-960x640.jpg 960w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cecilia Chiang was recently honored at \u003ca href=\"http://caamedia.org/blog/2016/03/07/celebrating-three-generations-of-food-and-innovation-at-caamfeast-2016/\" target=\"_blank\">CAAMFeast\u003c/a> 2016. \u003ccite>(Leanne Koh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We're remembering those whose work continues to influence the way we cook and eat now, from the late \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/03/in-memoriam-judy-rodgers-of-zuni-cafe/\" target=\"_blank\">Judy Rodgers\u003c/a> of Zuni Cafe to the unforgettable chef, Chinese scholar, and author \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\" target=\"_blank\">Barbara Tropp\u003c/a>, whose inventive China Moon Cafe, closed in 1996, would be right at home today. Tropp, who died in 2001, was part of a group of eight woman (including Square One chef and cookbook author Joyce Goldstein) who founded the professional organization \u003ca href=\"http://womenchefs.org/\" target=\"_blank\">Women Chefs and Restaurateurs\u003c/a> in 1993; WCR, as it's commonly known, remains a valuable resource for women in the industry today. \u003c/p>\n\u003cp>Working in restaurants is never an easy career path, whether you're scraping together the cooks' family meal or making sure payroll gets met. And while it's often the hot young players that get the press, the Bay Area has an impressive roster of women chefs who have successfully sustained long careers, often maintaining a single flagship restaurant for years or even decades while keeping things fresh with new additions. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, in honor of International Women's Day, here's a brief look at how some of the most notable women chefs in the Bay Area got their starts, what they're cooking and how they're making every day more delicious, while still doing the tough daily work of running restaurants, supporting local farmers and producers, creating jobs, and giving back. \u003c/p>\n\u003cfigure id=\"attachment_107480\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg\" alt=\"Traci des Jardins\" width=\"400\" height=\"335\" class=\"size-thumbnail wp-image-107480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new-400x335.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/traci-des-jardins-new.jpg 525w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Traci des Jardins \u003ccite>(courtesy of Traci des Jardins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Traci des Jardins\u003c/strong>\u003cbr>\nAs a former restaurant critic, I can remember the excitement that the young Traci des Jardins brought to Rubicon as its opening chef in 1994. I was far from her only fan; she won a James Beard Rising Star Chef award in 1995 for her work there. In 1997, she left to open the elegant \u003ca href=\"http://www.jardiniere.com/\" target=\"_blank\">Jardiniere \u003c/a>in Hayes Valley, a restaurant that's still going strong under her direction, nearly 20 years later. And while she made her name with fine dining, she's equally proud of the five dollar fish tacos at \u003ca href=\"http://www.mijitasf.com/\" target=\"_blank\">Mijita Cocina Mexicana\u003c/a> in the Ferry Building, which highlights the food of her Mexican-Californian heritage. Her menus are also in place at three eateries in the Presidio, including The Commissary, Transit, and Arguello, operated in partnership with the Presidio Trust and Bon Appetit Management Company. She's on the board of directors at \u003ca href=\"http://www.lacocinasf.org/\" target=\"_blank\">La Cocina\u003c/a>, the busy incubator for food businesses (with an emphasis on immigrant women) in the Mission. \u003c/p>\n\u003cfigure id=\"attachment_107477\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/nancyoakes-400x599.jpg\" alt=\"Nancy Oakes\" width=\"300\" class=\"size-thumbnail wp-image-107477\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes-400x599.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/nancyoakes.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Nancy Oakes \u003ccite>(courtesy of Nancy Oakes)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Nancy Oakes\u003c/strong>\u003cbr>\nOakes opened \u003ca href=\"http://www.boulevardrestaurant.com/\" target=\"_blank\">Boulevard\u003c/a> at the foot of Mission Street in 1993; like Jardiniere, it remains a fixture on the fine dining scene, still serving its lively, vibrant California cuisine 23 years later. Oakes earned a James Beard Award for Best Chef: California in 2001; Boulevard won for Outstanding Restaurant in 2012, after eight consecutive nominations in the category. In 2010, Oakes partnered with two Boulevard chefs, Pam Mazzola and Kathy King, to open the contemporary American \u003ca href=\"http://www.prospectsf.com/\" target=\"_blank\">Prospect\u003c/a> in SoMa. With writer Laura Weiss, she and Mazzola published \"The Boulevard Cookbook\" with Ten Speed Press in 2005. She is on the board of Meals on Wheels, among many other philanthropic organizations. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107494\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/DominiqueCrenn-choco500.jpg\" alt=\"Dominique Crenn\" width=\"300\" height=\"418\" class=\"size-full wp-image-107494\">\u003cfigcaption class=\"wp-caption-text\">Dominique Crenn \u003ccite>(Rien van Rijthoven)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dominique Crenn\u003c/strong>\u003cbr>\n\"Poetic Culinaria\" is the well-chosen subtitle for the Michelin double-starred \u003ca href=\"http://www.ateliercrenn.com/\" target=\"_blank\">Atelier Crenn\u003c/a>. Dominique Crenn opened this sleek, fog-gray Cow Hollow restaurant in 2011, serving exquisite, cerebral tasting menus, each a poetic meditation on a seasonal moment. Born and raised in France, Crenn has deep roots in the Bay Area, arriving in 1988 and working at the famous Stars restaurant with Jeremiah Tower and Mark Franz, then at Campton Place and 2223 Market, among others. She became Indonesia's first female executive chef at the InterContinental Hotel in Jakarta in 1997, where she worked for a year before returning to California to work in Manhattan Beach, Santa Monica, and San Francisco again, earning a Michelin star at Luce in the InterContinental Hotel in 2009. A longtime fan of Jessica Boncutter's quirky, well-loved Bar Jules in Hayes Valley, Crenn took over the space in 2015 when Boncutter decided to sell. She opened the Brittany-inspired \u003ca href=\"http://www.petitcrenn.com/\" target=\"_blank\">Petit Crenn\u003c/a>, featuring both a la carte dining and a five-course tasting menu, earning a 3 1/2 star review from the San Francisco Chronicle soon after. Last month, Crenn opened her latest venture, Antoinette Brasserie, a more classic French venue in the recently renovated Claremont Club & Spa in Berkeley; Justin Mauz is the executive chef. \u003c/p>\n\u003cfigure id=\"attachment_107479\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/tanyaholland.jpg\" alt=\"Tanya Holland\" width=\"250\" height=\"376\" class=\"size-full wp-image-107479\">\u003cfigcaption class=\"wp-caption-text\">Tanya Holland \u003ccite>(courtesy of Tanya Holland)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tanya Holland\u003c/strong>\u003cbr>\nSouthern born, French trained, Tanya Holland is a familiar face to many. The less fortunate may only know her from her many television appearances on the Food Network and the Today Show, among others. But for those lucky enough to live within eating distance of West Oakland, Holland is a frequent sight behind the line at \u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>, her 8-year-old breakfast-and-lunch restaurant. (She closed her second Oakland restaurant, B-Side BBQ, a year ago.) Diners may find their way to this stretch of Mandela Parkway for the buttermilk-brined fried chicken, but they stay, from morning to the 3 pm closing time, for the blissfully, buttery-smooth smoked mashed yams, for the fall-off-the-bone pineapple-glazed ribs, the cornmeal waffles and the shrimp and grits. With writer Jan Newberry, Holland published \"Brown Sugar Kitchen: New-Style, Down Home Recipes from Sweet West Oakland,\" with Chronicle Books in 2014.\u003c/p>\n\u003cfigure id=\"attachment_107476\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/melissaperello-400x600.jpg\" alt=\"Melissa Perello\" width=\"400\" height=\"600\" class=\"size-thumbnail wp-image-107476\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/melissaperello.jpg 500w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Melissa Perello \u003ccite>(courtesy of Melissa Perello)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melissa Perello\u003c/strong>\u003cbr>\nMelissa Perello has a clear penchant for creating warm, welcoming neighborhood dining spots. Located in two small storefronts, both in mostly-residential neighborhoods, Perello's restaurants, \u003ca href=\"http://www.frances-sf.com/\" target=\"_blank\">Frances\u003c/a> and \u003ca href=\"http://www.octavia-sf.com/\" target=\"_blank\">Octavia\u003c/a> both offer a fine dining chef's professionalism and attention to detail, but without formality or fuss. Perello got her start in San Francisco working in the kitchen at Aqua, followed by Charles Nob Hill, where she worked her way up to executive chef. She came on as executive chef at Fifth Floor, which gained a Michelin star under her direction, before leaving in 2007 to start planning for Frances, the Castro small-plates restaurant that she opened in 2009. She added Octavia last year, taking over the lower Pac Heights space previously occupied by Baker and Banker, Quince, and before that, The Meetinghouse (run by another woman chef, Joanne Karlinsky). Octavia's menu is a little bit Italian (ricotta \"malfatti\" dumplings with chard), a little bit French (shellfish bouillabaisse) and very West Coast (little gems salad with Dungeness crab and charred mandarin oranges). \u003c/p>\n\u003cfigure id=\"attachment_107491\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg\" alt=\"Preeti Mistry\" width=\"300\" class=\"size-thumbnail wp-image-107491\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/PreetiMistryHeadShot-960x1440.jpg 960w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry \u003ccite>(courtesy of Juhu Beach Club)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Preeti Mistry\u003c/strong>\u003cbr>\nMistry has a distinctly 21st-century resume: training in London, competing on \"Top Chef,\" a grueling stint as an executive chef at Google HQ, a popular pop-up that became the Indian street-food-inspired \u003ca href=\"http://www.juhubeachclub.com/\" target=\"_blank\">Juhu Beach Club\u003c/a> in Oakland's Temescal district. Born in London but raised in the Midwest, Mistry aimed to recreate the delectable, beachside snacks she remembered from family trips to Mumbai, filtered through her own American sensibility. Thus, the popular \"Desi Jacks,\" her spice-fragrant take on Cracker Jacks, and the five different pavs, a slider-like sandwich on a soft, sweet bun, that come with fillings like the \"pork vindalated\" in a vindaloo barbecue sauce, and the vegetarian \"sloppy lil'p\". Mistry recently travelled to Hong Kong to open a second outpost, Juhu Beach Club HK. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_107484\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg\" alt=\"Sarah Kirnon\" width=\"400\" height=\"400\" class=\"size-thumbnail wp-image-107484\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon-75x75.jpg 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sarah-kirnon.jpg 498w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Kirnon \u003ccite>(courtesy of Sarah Kirnon)\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>\u003cstrong>Sarah Kirnon\u003c/strong>\u003cbr>\nWhen Sarah Kirnon left the Front Porch for the East Bay, the Mission's loss was Oakland's gain. (She'd started at Emmy's Spaghetti Shack, just a few blocks up the street, before landing at Front Porch.) She landed first at Hibiscus in Uptown, then opened her own place, \u003ca href=\"http://www.realmissolliesoakland.com/\" target=\"_blank\">Miss Ollie's\u003c/a>, on Washington Street in Old Oakland in 2012. Sure, there's the herb-seasoned fried chicken everyone loves, made just the way Kirnon's grandmother, the original Miss Ollie, made it. But the Afro-Caribbean cuisine that Kirnon, who was born in Britain but raised in Barbados by her grandparents, is dedicated to go much further than that. She cures her own salt cod for the salt fish and ackee, pickles eggs and vegetables with allspice and sugarcane, serves island vegetables like cassava, scotch bonnet peppers, and christophene (known as chayote in Mexico and mirliton in Louisiana). She hopes to put together a cookbook in the near future, telling stories and capturing the flavors of the islands and the Oakland experience. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Brandon Jew of “Mister Jiu’s” Shares His Inspirations and Creative Process",
"title": "Chef Brandon Jew of “Mister Jiu’s” Shares His Inspirations and Creative Process",
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"content": "\u003cfigure id=\"attachment_107432\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Brandon_circle2.png\" alt=\"Chef Brandon Jew\" width=\"410\" height=\"410\" class=\"size-full wp-image-107432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2.png 410w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-400x400.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-75x75.png 75w\" sizes=\"(max-width: 410px) 100vw, 410px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew \u003ccite>(Courtesy of CAAM)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in an alleyway named Waverly Place will soon be San Francisco Chinatown’s newest restaurant, Mister Jiu’s. Months before opening, it had already garnered mentions in a \u003cem>\u003ca href=\"http://www.nytimes.com/2016/02/03/dining/chinese-food-modern-american.html?_r=0\" target=\"_blank\">New York Times\u003c/a>\u003c/em> article about a new generation of Chinese American chefs, and on food blogs everywhere. Brandon Jew (formerly of Bar Agricole) is the chef behind the organic Chinese fine dining restaurant in the former Four Seas Restaurant, which anchored that space for 50 years.\u003c/p>\n\u003cfigure id=\"attachment_107433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg\" alt=\"The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant.\" width=\"400\" height=\"507\" class=\"size-thumbnail wp-image-107433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822.jpg 648w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant. \u003ccite>(Momo Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I arrived in mid-February to interview Jew, the first floor of the restaurant was under full construction. Jew and his wife were tiling a wall in one corner of the kitchen. The original entrance to the Four Seas is on Grant Avenue, the tourist hub of Chinatown. Jew chose the smaller street as the entrance to give people a different experience of Chinatown—one that’s more quiet, more lived-in, and less touristy.\u003c/p>\n\u003cp>The locally grown, born and raised San Franciscan’s family goes back three generations in the U.S., starting in the 1920s. His menu will include traditional and California-influenced Chinese dishes, and even reinterpretations of Chinese American dishes like chop suey and egg foo young. He plans on having an organic and locally sourced pantry in the kitchen, from the soy sauce to fermented chili paste.\u003c/p>\n\u003cp>The downstairs is set to open in March, and one day, he would like to open the upstairs as a bar and private dining area, where people used to hold their wedding banquets and red egg parties. In fact, he hopes to continue these traditions. (His own uncle was married there).\u003c/p>\n\u003cp>Jew sat down with me in the upstairs banquet hall to talk about how his grandfather immigrated as a “paper son,” about Chinese food, and about his inspirations and creative process.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>https://youtu.be/8u2E3up0IIg\u003c/p>\n\u003ch3>On the history of the building and neighborhood\u003c/h3>\n\u003cp>The community used this space as a celebratory space. It made it very exciting to me for the opportunity to be here. I’ve always viewed restaurant as a place for people to celebrate and gather. In Chinese culture, everything happens around the dinner table. To me, more and more, I feel like because of how much technology is out there, it’s very important to have a place where people can interact face to face. What I’ve always loved about Chinese food too is it’s very communal. You share your food, you pass food to each other, you even put food on each other’s plates sometimes. I think having that kind of interaction is going to be more and more important to our society, because there’s less and less of those interactions happening now.\u003c/p>\n\u003cp>To me, this restaurant is hopefully going to be a symbol of hope and the next generation of this neighborhood. I think for a long time, a lot of other Chinatowns, like L.A. or even Vancouver, they’re kind of becoming ghost towns. The Chinese community doesn’t really live there anymore. That’s something I thought was special about this neighborhood. It’s continued to be a place for immigrants to reside in. This restaurant is a place to celebrate the history and the vibrancy of this neighborhood.\u003c/p>\n\u003ch3>Memories of grocery shopping in Chinatown with Grandma\u003c/h3>\n\u003cp>I used to follow her as she went to all the different stores to get things for dinner. I always remember that experience going through Chinatown. It’s hard to get what you want in Chinatown because you have to kind of fight for it. There are so many people wanting their groceries for the night. I think having that experience really resonated with me as a chef—how much attention goes into picking ingredients. Those are my most vivid memories of Chinatown. I have that in me from her: the amount of curation into every ingredient. \u003c/p>\n\u003ch3>Inspirations for food and dishes\u003c/h3>\n\u003cp>The things that were nostalgic to my childhood, and my parents telling me what they loved—that’s where I’m drawing a lot of my inspiration. I also feel like there’s a lot inspiration to draw from this neighborhood. In its heyday, it was known for chop suey and egg foo young, these dishes created for the American palate. I like food history, I like food that has a story of why things were done that way.\u003c/p>\n\u003cp>I feel like that’s a big part of my job, to have traditions be carried out through food. Even our local food here, like artichokes and crab, all these Californian things. I’m also very excited to use those in a Chinese context as well. I feel like that will better help define what is San Francisco Chinese food. In general, concentrating on our ingredients is what’s going to distinguish our food. We’re on a journey, too. Our food is going to evolve.\u003c/p>\n\u003cfigure id=\"attachment_107434\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png\" alt=\"Sizzling black cod – sourdough, scallions, young ginger.\" width=\"400\" height=\"401\" class=\"size-thumbnail wp-image-107434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-75x75.png 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM.png 591w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sizzling black cod – sourdough, scallions, young ginger. \u003ccite>(@misterjius Instagram)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>His creative process in coming up with a dish\u003c/h3>\n\u003cp>I start with an ingredient that I think is great, and start with seasonal things that can compliment it. Then think about what technique to use to best showcase the ingredient. Cantonese cuisine and California cuisine really align in how ingredient-driven the food is and how minimal—the goal is to do as little to a perfect ingredient. Finding that perfect ingredient and thinking of the cooking method to showcase its natural flavors the most, to me, is very Cantonese and Californian. I’m using that mentality to bridge the two together. So my creative process usually starts with an idea that’s either based on recreating a historic dish or showcasing an ingredient. Then it’s just testing it until I’m happy with it, until my sous chefs are happy with it, and then we figure out how to make 40 or 50 of them a night.\u003c/p>\n\u003cp>It really starts with the ingredient for me. There are just some classic things we want to reinterpret. There isn’t a lot of specific recipes for a lot of things. Chop suey just doesn’t have really any recipe to it. We’re taking the creative freedom to do our version of that, or even something like egg foo young.\u003c/p>\n\u003ch3>On continuing traditions\u003c/h3>\n\u003cp>We’re looking at doing red egg parties. To have a space that we can host parents to have a red egg party for their kid, those are the kinds of celebrations I want to continue for our culture. If we are able to do a wedding here, that would be cool, too. In general, I think we’re looking to just have a place that people can celebrate in. And we hope that people will come here to celebrate the food and this neighborhood, and the history of this neighborhood, and the future of this neighborhood too.\u003c/p>\n\u003ch3>On the name Mister Jiu’s\u003c/h3>\n\u003cp>So my last name is spelled J-E-W. That’s how the immigration officer—or I don’t know who—when my grandparents came to America, they spelled it J-E-W. I felt like, you know, in pinyin, there’s not J-E-W. I was thinking about the story of just how it’s a lost in translation thing. My last name was changed because of that, and regaining our last name to what it maybe should’ve been written as, was why I named the restaurant J-I-U.\u003c/p>\n\u003cp>Even though it’s still spelled J-I-U, there are different pronunciations and different meanings. It means a lot of things, like 9, and it also means a dove. Or, like beer. We’re going to have a couple of connotations. It’s kind of cryptic (laughs) but some of our signage is going to include a dove. People won’t really understand why they’re there, but in general, they mean, “jiu.”\u003c/p>\n\u003ch3>On his own family history\u003c/h3>\n\u003cp>My dad’s side is from Toisan. My mom is Long Du. It’s further north than Toisan. It’s a very small village. They came to the U.S. around the 20s. It was during the Chinese Exclusion Act. My grandpa came over then. Even our last name—which kind of more confusing—[may not be our real last name]. My grandfather used faked papers to get in. You couldn’t come in as a Chinese unless you had a relative that was already living there. He basically had bought papers.\u003c/p>\n\u003ch3>On how being a bio major influences his views on food\u003c/h3>\n\u003cp>I was a bio major in college. A lot of the systems that I support are because I’m very interested in life systems and Earth. And processes that improve the soil, that improve the air quality. All of these kinds of these are important to me. So, I try to do my part in what I purchase and the people we buy our stuff from, all those kinds of things. To me, what it comes down to is, it tastes better too.\u003c/p>\n\u003ch3>Why Chinese food is sort of the underdog\u003c/h3>\n\u003cp>There’s a lot of skill in Chinese food, and there’s a lot of history. I mean, why is French food so expensive, why can’t Chinese food be considered in that same vein? Why won’t people pay for good quality Chinese food? That’s a question that I’m going to find out. We’re going to use great ingredients, and it’s going to be more expensive than your average Chinese restaurant. What I remember from eating my grandma’s food is after eating, you feel good. That sensation is what I want people to experience. Understanding that chefs back in old China—they were considered doctors too, where they were healing people and giving remedies to fix your ailments. A lot of it was basically what they were feeding you. I try not to take it too seriously, but there are things I feel like as a chef, I feel like it’s my responsibility to make people feel good afterwards too.\u003c/p>\n\u003cfigure id=\"attachment_107435\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png\" alt=\"Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016\" width=\"1023\" height=\"683\" class=\"size-full wp-image-107435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png 1023w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-400x267.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-768x513.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-960x641.png 960w\" sizes=\"(max-width: 1023px) 100vw, 1023px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016 \u003ccite>(Jason Jao)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Brandon Jew was just honored at \u003ca href=\"http://caamedia.org/blog/category/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a> 2016, alongside Cecilia Chiang and George Chen. His dish, “Shrimp chips with Dungeness crab, kohlrabi, apple and prawn roe,” was on the \u003ca href=\"http://caamedia.org/blog/2016/02/26/caamfeast-saturday-march-5-2016-tasting-menu/\" target=\"_blank\">tasting menu\u003c/a> for the evening. \u003c/p>\n\n",
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"excerpt": "Brandon Jew (formerly of Bar Agricole) is the chef behind Mister Jiu’s, an organic Chinese fine dining restaurant opening soon in San Francisco's Chinatown.",
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"description": "Brandon Jew (formerly of Bar Agricole) is the chef behind Mister Jiu’s, an organic Chinese fine dining restaurant opening soon in San Francisco's Chinatown.",
"title": "Chef Brandon Jew of “Mister Jiu’s” Shares His Inspirations and Creative Process | KQED",
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"headline": "Chef Brandon Jew of “Mister Jiu’s” Shares His Inspirations and Creative Process",
"datePublished": "2016-03-07T16:55:10-08:00",
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"nprByline": "Momo Chang, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/caamedia/\">CAAM\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107432\" class=\"wp-caption aligncenter\" style=\"max-width: 410px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Brandon_circle2.png\" alt=\"Chef Brandon Jew\" width=\"410\" height=\"410\" class=\"size-full wp-image-107432\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2.png 410w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-400x400.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Brandon_circle2-75x75.png 75w\" sizes=\"(max-width: 410px) 100vw, 410px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew \u003ccite>(Courtesy of CAAM)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tucked in an alleyway named Waverly Place will soon be San Francisco Chinatown’s newest restaurant, Mister Jiu’s. Months before opening, it had already garnered mentions in a \u003cem>\u003ca href=\"http://www.nytimes.com/2016/02/03/dining/chinese-food-modern-american.html?_r=0\" target=\"_blank\">New York Times\u003c/a>\u003c/em> article about a new generation of Chinese American chefs, and on food blogs everywhere. Brandon Jew (formerly of Bar Agricole) is the chef behind the organic Chinese fine dining restaurant in the former Four Seas Restaurant, which anchored that space for 50 years.\u003c/p>\n\u003cfigure id=\"attachment_107433\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg\" alt=\"The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant.\" width=\"400\" height=\"507\" class=\"size-thumbnail wp-image-107433\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822-400x507.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_8225-648x822.jpg 648w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">The forthcoming Mister Jiu's will be in the historic Four Seas Restaurant. \u003ccite>(Momo Chang)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When I arrived in mid-February to interview Jew, the first floor of the restaurant was under full construction. Jew and his wife were tiling a wall in one corner of the kitchen. The original entrance to the Four Seas is on Grant Avenue, the tourist hub of Chinatown. Jew chose the smaller street as the entrance to give people a different experience of Chinatown—one that’s more quiet, more lived-in, and less touristy.\u003c/p>\n\u003cp>The locally grown, born and raised San Franciscan’s family goes back three generations in the U.S., starting in the 1920s. His menu will include traditional and California-influenced Chinese dishes, and even reinterpretations of Chinese American dishes like chop suey and egg foo young. He plans on having an organic and locally sourced pantry in the kitchen, from the soy sauce to fermented chili paste.\u003c/p>\n\u003cp>The downstairs is set to open in March, and one day, he would like to open the upstairs as a bar and private dining area, where people used to hold their wedding banquets and red egg parties. In fact, he hopes to continue these traditions. (His own uncle was married there).\u003c/p>\n\u003cp>Jew sat down with me in the upstairs banquet hall to talk about how his grandfather immigrated as a “paper son,” about Chinese food, and about his inspirations and creative process.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\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/8u2E3up0IIg'\n title='//www.youtube.com/embed/8u2E3up0IIg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch3>On the history of the building and neighborhood\u003c/h3>\n\u003cp>The community used this space as a celebratory space. It made it very exciting to me for the opportunity to be here. I’ve always viewed restaurant as a place for people to celebrate and gather. In Chinese culture, everything happens around the dinner table. To me, more and more, I feel like because of how much technology is out there, it’s very important to have a place where people can interact face to face. What I’ve always loved about Chinese food too is it’s very communal. You share your food, you pass food to each other, you even put food on each other’s plates sometimes. I think having that kind of interaction is going to be more and more important to our society, because there’s less and less of those interactions happening now.\u003c/p>\n\u003cp>To me, this restaurant is hopefully going to be a symbol of hope and the next generation of this neighborhood. I think for a long time, a lot of other Chinatowns, like L.A. or even Vancouver, they’re kind of becoming ghost towns. The Chinese community doesn’t really live there anymore. That’s something I thought was special about this neighborhood. It’s continued to be a place for immigrants to reside in. This restaurant is a place to celebrate the history and the vibrancy of this neighborhood.\u003c/p>\n\u003ch3>Memories of grocery shopping in Chinatown with Grandma\u003c/h3>\n\u003cp>I used to follow her as she went to all the different stores to get things for dinner. I always remember that experience going through Chinatown. It’s hard to get what you want in Chinatown because you have to kind of fight for it. There are so many people wanting their groceries for the night. I think having that experience really resonated with me as a chef—how much attention goes into picking ingredients. Those are my most vivid memories of Chinatown. I have that in me from her: the amount of curation into every ingredient. \u003c/p>\n\u003ch3>Inspirations for food and dishes\u003c/h3>\n\u003cp>The things that were nostalgic to my childhood, and my parents telling me what they loved—that’s where I’m drawing a lot of my inspiration. I also feel like there’s a lot inspiration to draw from this neighborhood. In its heyday, it was known for chop suey and egg foo young, these dishes created for the American palate. I like food history, I like food that has a story of why things were done that way.\u003c/p>\n\u003cp>I feel like that’s a big part of my job, to have traditions be carried out through food. Even our local food here, like artichokes and crab, all these Californian things. I’m also very excited to use those in a Chinese context as well. I feel like that will better help define what is San Francisco Chinese food. In general, concentrating on our ingredients is what’s going to distinguish our food. We’re on a journey, too. Our food is going to evolve.\u003c/p>\n\u003cfigure id=\"attachment_107434\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png\" alt=\"Sizzling black cod – sourdough, scallions, young ginger.\" width=\"400\" height=\"401\" class=\"size-thumbnail wp-image-107434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-400x401.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-32x32.png 32w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-64x64.png 64w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-96x96.png 96w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-128x128.png 128w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-150x150.png 150w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM-75x75.png 75w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-Shot-2016-02-29-at-2.30.46-PM.png 591w\" sizes=\"(max-width: 400px) 100vw, 400px\">\u003cfigcaption class=\"wp-caption-text\">Sizzling black cod – sourdough, scallions, young ginger. \u003ccite>(@misterjius Instagram)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>His creative process in coming up with a dish\u003c/h3>\n\u003cp>I start with an ingredient that I think is great, and start with seasonal things that can compliment it. Then think about what technique to use to best showcase the ingredient. Cantonese cuisine and California cuisine really align in how ingredient-driven the food is and how minimal—the goal is to do as little to a perfect ingredient. Finding that perfect ingredient and thinking of the cooking method to showcase its natural flavors the most, to me, is very Cantonese and Californian. I’m using that mentality to bridge the two together. So my creative process usually starts with an idea that’s either based on recreating a historic dish or showcasing an ingredient. Then it’s just testing it until I’m happy with it, until my sous chefs are happy with it, and then we figure out how to make 40 or 50 of them a night.\u003c/p>\n\u003cp>It really starts with the ingredient for me. There are just some classic things we want to reinterpret. There isn’t a lot of specific recipes for a lot of things. Chop suey just doesn’t have really any recipe to it. We’re taking the creative freedom to do our version of that, or even something like egg foo young.\u003c/p>\n\u003ch3>On continuing traditions\u003c/h3>\n\u003cp>We’re looking at doing red egg parties. To have a space that we can host parents to have a red egg party for their kid, those are the kinds of celebrations I want to continue for our culture. If we are able to do a wedding here, that would be cool, too. In general, I think we’re looking to just have a place that people can celebrate in. And we hope that people will come here to celebrate the food and this neighborhood, and the history of this neighborhood, and the future of this neighborhood too.\u003c/p>\n\u003ch3>On the name Mister Jiu’s\u003c/h3>\n\u003cp>So my last name is spelled J-E-W. That’s how the immigration officer—or I don’t know who—when my grandparents came to America, they spelled it J-E-W. I felt like, you know, in pinyin, there’s not J-E-W. I was thinking about the story of just how it’s a lost in translation thing. My last name was changed because of that, and regaining our last name to what it maybe should’ve been written as, was why I named the restaurant J-I-U.\u003c/p>\n\u003cp>Even though it’s still spelled J-I-U, there are different pronunciations and different meanings. It means a lot of things, like 9, and it also means a dove. Or, like beer. We’re going to have a couple of connotations. It’s kind of cryptic (laughs) but some of our signage is going to include a dove. People won’t really understand why they’re there, but in general, they mean, “jiu.”\u003c/p>\n\u003ch3>On his own family history\u003c/h3>\n\u003cp>My dad’s side is from Toisan. My mom is Long Du. It’s further north than Toisan. It’s a very small village. They came to the U.S. around the 20s. It was during the Chinese Exclusion Act. My grandpa came over then. Even our last name—which kind of more confusing—[may not be our real last name]. My grandfather used faked papers to get in. You couldn’t come in as a Chinese unless you had a relative that was already living there. He basically had bought papers.\u003c/p>\n\u003ch3>On how being a bio major influences his views on food\u003c/h3>\n\u003cp>I was a bio major in college. A lot of the systems that I support are because I’m very interested in life systems and Earth. And processes that improve the soil, that improve the air quality. All of these kinds of these are important to me. So, I try to do my part in what I purchase and the people we buy our stuff from, all those kinds of things. To me, what it comes down to is, it tastes better too.\u003c/p>\n\u003ch3>Why Chinese food is sort of the underdog\u003c/h3>\n\u003cp>There’s a lot of skill in Chinese food, and there’s a lot of history. I mean, why is French food so expensive, why can’t Chinese food be considered in that same vein? Why won’t people pay for good quality Chinese food? That’s a question that I’m going to find out. We’re going to use great ingredients, and it’s going to be more expensive than your average Chinese restaurant. What I remember from eating my grandma’s food is after eating, you feel good. That sensation is what I want people to experience. Understanding that chefs back in old China—they were considered doctors too, where they were healing people and giving remedies to fix your ailments. A lot of it was basically what they were feeding you. I try not to take it too seriously, but there are things I feel like as a chef, I feel like it’s my responsibility to make people feel good afterwards too.\u003c/p>\n\u003cfigure id=\"attachment_107435\" class=\"wp-caption aligncenter\" style=\"max-width: 1023px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png\" alt=\"Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016\" width=\"1023\" height=\"683\" class=\"size-full wp-image-107435\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM.png 1023w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-400x267.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-768x513.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/Screen-shot-2016-03-07-at-4.16.09-PM-960x641.png 960w\" sizes=\"(max-width: 1023px) 100vw, 1023px\">\u003cfigcaption class=\"wp-caption-text\">Chef Brandon Jew receives Trailblazer Award at CAAMFeast 2016 \u003ccite>(Jason Jao)\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>Brandon Jew was just honored at \u003ca href=\"http://caamedia.org/blog/category/caamfeast/\" target=\"_blank\">CAAMFeast\u003c/a> 2016, alongside Cecilia Chiang and George Chen. His dish, “Shrimp chips with Dungeness crab, kohlrabi, apple and prawn roe,” was on the \u003ca href=\"http://caamedia.org/blog/2016/02/26/caamfeast-saturday-march-5-2016-tasting-menu/\" target=\"_blank\">tasting menu\u003c/a> for the evening. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Café Eugene Brings Daily Brunch to Solano Avenue in Albany",
"title": "Café Eugene Brings Daily Brunch to Solano Avenue in Albany",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_107407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/interior-1920.jpg\" alt=\"Inside Cafe Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Cafe Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albany, California is to Berkeley what Berkeley once was to San Francisco: a chill town where parking is easy, people aren’t in a hurry, and it’s OK to linger over a meal. It’s the perfect spot for a brunch menu that runs until 3pm every day, complete with Catahoula coffee for the morning set, craft cocktails for afternoon diners, and a menu that is planted squarely in both breakfast and lunch, leaving no craving unaddressed.\u003c/p>\n\u003cp>What is Oregon cooking, anyway? Besides the stellar berries and wild salmon, it’s not a lot different from the cooking of the Berkeley of yore, a town once known as a West Coast hippie enclave. In other words, it’s healthful, carefully prepared with local ingredients, and satiating. We used to call it “farm-to-table,” but now that goes without saying.\u003c/p>\n\u003cp>Co-owner Ryan Murff, along with partner Jon Guhl — the duo also own Little Star Pizza and Boss Burger in the same block — grew up in Eugene Oregon, and the menu reflects some of Murff's favorite childhood dishes.\u003c/p>\n\u003cfigure id=\"attachment_107396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4661-1920.jpg\" alt=\"Green eggs and sam at Café Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green eggs and sam at Café Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is so compelling that it’s hard to choose what to order. We tried three dishes, starting with “green eggs and sam,” whose central feature, a homemade biscuit, was just the right ratio of soft to crisp, not at all sweet, and dense without being heavy. (Our server said the biscuits were actually in homage to chef Amanda Joost Gehring’s grandmother. She isn’t from Oregon, but they’re so good it hardly matters.) In between were eggs scrambled with kale, avocado slices, and slices of exquisite house-smoked salmon. On top, hollandaise sauce, something I’ve avoided for many years because of its reputation (in American restaurants) for over-emulsified heaviness. This homemade version was light and lemony, as delightful a sauce as it was meant to be. On the side, crispy fried potatoes sang with earthy simplicity, topped with sour cream and chives.\u003c/p>\n\u003cfigure id=\"attachment_107397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4667-1920.jpg\" alt=\"Crispy fried potatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy fried potatoes \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tofu paté sandwich is the one menu item that really does seem straight off a 1980s vegan menu. I honestly don’t know how it tastes so good, but it starts with Acme Italian batard. The toast is slathered with the paté, a creamy, herbaceous spread that is rich without being heavy, and topped with julienned rainbow carrots and a mixture of herbs and sprouts. It’s light, but filling, and modeled, according to Murff, after Eugene restaurant Toby’s claim to fame.\u003c/p>\n\u003cfigure id=\"attachment_107399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4708-1920.jpg\" alt=\"Tofu paté sandwich, a superb throwback menu item.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu paté sandwich, a superb throwback menu item. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And we tried a twist on chile rellenos, a “strata” made from roasted poblano chiles, gruyere and mild cheese curds, topped with a poached egg and served with a Treviso chicory salad. It’s the perfect occasion to ask for the homemade habañero hot sauce, a super-spicy, but not bitter, sauce that goes well with all the egg dishes.\u003c/p>\n\u003cfigure id=\"attachment_107400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4710-1920.jpg\" alt=\"Chile relleno strata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile relleno strata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are gracious, well-informed, unobtrusive and helpful.\u003c/p>\n\u003cfigure id=\"attachment_107398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4670-1920.jpg\" alt=\"Multi-tasking server Aaron mixing up a bloody Mary behind the bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Multi-tasking server Aaron mixing up a bloody Mary behind the bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Café Eugene is for the hippie in all of us, the one who could actually rock it in the kitchen and whose food has universal appeal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeeugene.com\" target=\"_blank\">\u003cstrong>Café Eugene\u003c/strong>\u003c/a>\u003cbr>\n1175 Solano Ave. [\u003ca href=\"https://goo.gl/Vr9g9d\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 647-9999\u003cbr>\nHours: Sun-Thu, 8am-9pm; Fri-Sat, 8am-10pm\u003cbr>\nPrice range: $$ (brunch entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeeugene/\" target=\"_blank\">Cafe Eugene\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eugeneinalbany\" target=\"_blank\">@eugeneinalbany\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cafeeugene/\" target=\"_blank\">cafeeugene\u003c/a> \u003c/p>\n\n",
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"excerpt": "This laid back café focuses on the food of co-owner Ryan Murff’s Eugene, Oregon childhood.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_107407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/interior-1920.jpg\" alt=\"Inside Cafe Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/interior-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Inside Cafe Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albany, California is to Berkeley what Berkeley once was to San Francisco: a chill town where parking is easy, people aren’t in a hurry, and it’s OK to linger over a meal. It’s the perfect spot for a brunch menu that runs until 3pm every day, complete with Catahoula coffee for the morning set, craft cocktails for afternoon diners, and a menu that is planted squarely in both breakfast and lunch, leaving no craving unaddressed.\u003c/p>\n\u003cp>What is Oregon cooking, anyway? Besides the stellar berries and wild salmon, it’s not a lot different from the cooking of the Berkeley of yore, a town once known as a West Coast hippie enclave. In other words, it’s healthful, carefully prepared with local ingredients, and satiating. We used to call it “farm-to-table,” but now that goes without saying.\u003c/p>\n\u003cp>Co-owner Ryan Murff, along with partner Jon Guhl — the duo also own Little Star Pizza and Boss Burger in the same block — grew up in Eugene Oregon, and the menu reflects some of Murff's favorite childhood dishes.\u003c/p>\n\u003cfigure id=\"attachment_107396\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4661-1920.jpg\" alt=\"Green eggs and sam at Café Eugene\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4661-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green eggs and sam at Café Eugene \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is so compelling that it’s hard to choose what to order. We tried three dishes, starting with “green eggs and sam,” whose central feature, a homemade biscuit, was just the right ratio of soft to crisp, not at all sweet, and dense without being heavy. (Our server said the biscuits were actually in homage to chef Amanda Joost Gehring’s grandmother. She isn’t from Oregon, but they’re so good it hardly matters.) In between were eggs scrambled with kale, avocado slices, and slices of exquisite house-smoked salmon. On top, hollandaise sauce, something I’ve avoided for many years because of its reputation (in American restaurants) for over-emulsified heaviness. This homemade version was light and lemony, as delightful a sauce as it was meant to be. On the side, crispy fried potatoes sang with earthy simplicity, topped with sour cream and chives.\u003c/p>\n\u003cfigure id=\"attachment_107397\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4667-1920.jpg\" alt=\"Crispy fried potatoes\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107397\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4667-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy fried potatoes \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The tofu paté sandwich is the one menu item that really does seem straight off a 1980s vegan menu. I honestly don’t know how it tastes so good, but it starts with Acme Italian batard. The toast is slathered with the paté, a creamy, herbaceous spread that is rich without being heavy, and topped with julienned rainbow carrots and a mixture of herbs and sprouts. It’s light, but filling, and modeled, according to Murff, after Eugene restaurant Toby’s claim to fame.\u003c/p>\n\u003cfigure id=\"attachment_107399\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4708-1920.jpg\" alt=\"Tofu paté sandwich, a superb throwback menu item.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107399\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4708-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tofu paté sandwich, a superb throwback menu item. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And we tried a twist on chile rellenos, a “strata” made from roasted poblano chiles, gruyere and mild cheese curds, topped with a poached egg and served with a Treviso chicory salad. It’s the perfect occasion to ask for the homemade habañero hot sauce, a super-spicy, but not bitter, sauce that goes well with all the egg dishes.\u003c/p>\n\u003cfigure id=\"attachment_107400\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4710-1920.jpg\" alt=\"Chile relleno strata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4710-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile relleno strata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are gracious, well-informed, unobtrusive and helpful.\u003c/p>\n\u003cfigure id=\"attachment_107398\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/IMG_4670-1920.jpg\" alt=\"Multi-tasking server Aaron mixing up a bloody Mary behind the bar.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107398\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/IMG_4670-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Multi-tasking server Aaron mixing up a bloody Mary behind the bar. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Café Eugene is for the hippie in all of us, the one who could actually rock it in the kitchen and whose food has universal appeal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafeeugene.com\" target=\"_blank\">\u003cstrong>Café Eugene\u003c/strong>\u003c/a>\u003cbr>\n1175 Solano Ave. [\u003ca href=\"https://goo.gl/Vr9g9d\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlbany, CA 94706\u003cbr>\nPh: (510) 647-9999\u003cbr>\nHours: Sun-Thu, 8am-9pm; Fri-Sat, 8am-10pm\u003cbr>\nPrice range: $$ (brunch entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeeugene/\" target=\"_blank\">Cafe Eugene\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eugeneinalbany\" target=\"_blank\">@eugeneinalbany\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/cafeeugene/\" target=\"_blank\">cafeeugene\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat",
"title": "Sartaj India Cafe: The Home-Style Indian Spot Where Locals Eat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Gurmail and Balbir Basi moved to Marin City in 1989, from the Punjab region of India, they didn't have any plans to open a restaurant. In fact, when Balbir started working at the location that is now Sartaj India Cafe, it was then an Italian coffee shop.\u003c/p>\n\u003cp>She worked at that coffee shop, while her husband, Gurmail, worked at nearby Albertson's. But there were too many coffee shops in Sausalito, and not so many Indian restaurants. With all the competition, it was hard to make money and the coffee shop owner planned to shut down. She asked the Basis if they wanted the lease and they opened Sartaj India Cafe in 1996.\u003c/p>\n\u003cfigure id=\"attachment_107338\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107338\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-exterior.jpg\" alt=\"Sartaj India Cafe in Sausalito.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-exterior-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sartaj India Cafe in Sausalito. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For 21 years, they've dished out classic Punjabi dishes in the unassuming storefront restaurant, and have lived in the apartment above. For the first decade, Balbir did all that work herself -- with some help from her daughter after school. She cooked seven days/week, 12 hours/day. She didn't take a vacation for nearly 10 years.\u003c/p>\n\u003cp>Gurmail eventually left Albertson's so the two could run the restaurant together. He mans the front counter, greets the locals (most of whom just call him Basi), and makes the chai. He also does all the shopping, heading to farmers markets in San Francisco and Oakland every other day. It's too expensive to have ingredients delivered, said Balbir, so he has to wake up each morning at 4 a.m. to get what they need in order to have the doors open for breakfast around 7 a.m.\u003c/p>\n\u003cp>Sausalito may be best known as a high-end tourist spot, and Caledonia Street is full of expensive and fancy foodie destinations. In between Sushi Ran and Fast Food Français, the Basis' small down-to-earth restaurant looks almost out of place. It might seem like an odd location for a storefront spot with no website, social media presence, or any system more complicated than Gurmail writing down your order on a piece of paper and handing it to Balbir.\u003c/p>\n\u003cfigure id=\"attachment_107333\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107333\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sausalito-nighttime.jpg\" alt=\"The Sausalito downtown isn't exactly known for down-to-earth home-style food.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sausalito-nighttime-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sausalito downtown isn't exactly known for down-to-earth home-style food. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But it has thrived as a local favorite. More than half of the customers are Sausalito locals who come in regularly and simply request their \"usual,\" said Gurmail -- a phenomenon I witnessed at least twice while we were eating dinner.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"This is totally home-style,\" he said.\u003c/p>\n\u003cp>After a fire destroyed their apartment last year, \u003ca href=\"https://www.youcaring.com/basi-and-balbira-from-sartaj-india-357559\" target=\"_blank\">the local community raised over $11,000 for the family\u003c/a>. They must have saved up goodwill from the annual Thanksgiving dinner party they throw annually -- free food, drinks, and music for anyone who wants to come to the restaurant the day before the holiday. The family is still waiting for the landlord to finish repairs, and are living nearby in the meantime, but they never closed the restaurant during the ordeal.\u003c/p>\n\u003cp>They have now made one concession to taking time off. Sartaj is closed on Mondays, but Balbir says that's just so she can prep for the week.\u003c/p>\n\u003cfigure id=\"attachment_107336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107336\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg\" alt=\"The vegetarian Mattar Paneer plate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-mutter-paneer-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian Mattar Paneer plate. \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For all that hard work you get tasty home-cooked northern Indian food. It's not fancy, but it is good.\u003c/p>\n\u003cp>In the morning, they serve a unique breakfast -- both American-style and variations on Indian breakfast burritos and Indian scrambles with classic spices. The popular chai is $2.50 or $3, if you want the small or the large. Get a ginger chai with almond milk, coconut milk, soy milk, or regular milk. There's also a decaf option (and honey and sugar available). The mango lassi ($2.95) is another tasty alternative. But the real filler is the dinner.\u003c/p>\n\u003cp>With a very extensive vegetarian menu, I actually preferred the veggie dishes to the chicken. The saag paneer plate ($10.95) was a creamy spinach, green cabbage, and broccoli mix. The mattar paneer plate ($10.50) offered up a veggie pea and cheese combo in the classic tikka masala sauce. All plates come with rice, raita (a kind of yogurt), dhal (lentil soup), and chapatti (homemade soft wheat bread -- no naan here).\u003c/p>\n\u003cfigure id=\"attachment_107337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107337\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg\" alt=\"Chicken Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/sartaj-chicken-tikka-massala-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken Masala \u003ccite>(Brian Fong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can also order side dishes a la carte or on top of your main meal. I tried some chicken masala ($9.95), because there's nothing better when it comes to Indian food than mixing it all together. And, of course, topping it off with an Indian beer. The lamb is perhaps the cafe's most popular of the meats. You can get nearly all the dishes and sauces in either lamb, chicken, or a veggie version. Try the lamb curry burrito ($8.50) for a unique take.\u003c/p>\n\u003cfigure id=\"attachment_107358\" class=\"wp-caption aligncenter\" style=\"max-width: 765px\">\u003cimg class=\"size-full wp-image-107358\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg\" alt=\"The lamb plate.\" width=\"765\" height=\"1020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e.jpeg 765w, https://ww2.kqed.org/app/uploads/sites/24/2016/03/cd85a889-dc98-481a-8c37-5c64707a764e-400x533.jpeg 400w\" sizes=\"(max-width: 765px) 100vw, 765px\">\u003cfigcaption class=\"wp-caption-text\">The lamb plate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have any leftovers, just take them home. The small shop, which has just a handful of tables and a few long plastic bench seats, serves up much of its food as to-go business. The hungry locals looking for filling dishes that aren't going to break the bank can't get enough.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sartaj-india-cafe-sausalito\" target=\"_blank\">\u003cstrong>Sartaj India Cafe\u003c/strong>\u003c/a>\u003cbr>\n43 Caledonia St. [\u003ca href=\"https://goo.gl/MtnnuG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 332-7103\u003cbr>\nHours: Tue-Sun, 7am-9pm, closed Monday\u003cbr>\nPrice range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "RN74 Debuts Market-Driven “Les Experiments” Menu",
"title": "RN74 Debuts Market-Driven “Les Experiments” Menu",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">RN74\u003c/a>, named for the wine route that runs through the famed Burgundy region of France, has long been a go-to spot for thoroughly French cooking and a deep collection of Burgundy (and other regional French) wines curated by founding partner Raj Parr. When co-founder Michael Mina opened his test kitchen in Cow Hollow, which features public pop-ups that test concepts before committing to brick-and-mortar restaurant versions, the idea to incorporate the theme of experimentation into RN74’s menu was born. It also happens to be the best way to enjoy the kitchen’s refined approach to cooking without breaking the bank. \u003c/p>\n\u003cp>The host described the Les Experiments menus — always written after chef Michael Rafidi scours the Ferry Plaza Farmer’s Market each week — as “controlled chaos,” with some communal dishes, some individual, and all attuned to both local ingredients and the Burgundian impulses of the kitchen and the wine list.\u003c/p>\n\u003cfigure id=\"attachment_107100\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg\" alt=\"Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels.\" width=\"640\" height=\"960\" class=\"size-large wp-image-107100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last Sunday night, week one of the experiments kicked off with a spring extravaganza, much richer than the “simple” food described on the menu and so subtly and complexly composed that any one of the dishes would have been nearly impossible to pull off in a home kitchen. And a steal at $49 per person.\u003c/p>\n\u003cp>The evening gets rolling with an amuse bouche of escargot bathed in chartreuse butter and tucked into a croissant. It’s a palate-priming couple of bites to enjoy while you peruse the wine list and anticipate the other dishes to come.\u003c/p>\n\u003cfigure id=\"attachment_107103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/escargot1920.jpg\" alt=\"An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Champagne is a good choice for all of the shared first courses. Grilled green and white asparagus, the first of the season, is served with burrata drizzled with Meyer lemon gremolata and topped with tiny buttermilk-fried cippollini. Perhaps the star dish of the evening was an octopus mille-feuille, the composed cephalopod stacked delicately atop pommes Anna (the classic recipe of thinly sliced, layered potatoes baked in butter until crisp) with bright Castelvetrano olives and an earthy saffron aioli. \u003c/p>\n\u003cfigure id=\"attachment_107093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/asparagus1920.jpg\" alt=\"Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/octopus1920.jpg\" alt=\"Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $18 supplement of a foie gras tartlet was an unnecessary indulgence, but a delicious one. The chef’s playful twist here is to replace the traditional Sauternes accompaniment with rhubarb brulée and little squares of fruit gelee, additionally sweetened with a bit of honey yogurt. \u003c/p>\n\u003cfigure id=\"attachment_107097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/foie1920.jpg\" alt=\"Foie gras tartlet with rhubabrb brulée.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foie gras tartlet with rhubabrb brulée. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it’s time to move on to still wine, you can choose to venture into the exciting and formidable wine list or go with a $35 carafe (500 ml) of white or red selected specifically to pair with the menu. We were very happy with the house red, a 2012 Maison L’Oree Burgundy (Pinot Noir), which is Parr’s own bottling.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The next dish is the richest of the rich, a crawfish bisque redolent of green garlic, made even richer by the addition of bacon vinaigrette and chiccharrón. The above-mentioned red wine cuts through the cream gracefully, with ripe fruit and an elegant structure.\u003c/p>\n\u003cfigure id=\"attachment_107094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bisque1920.jpg\" alt=\"Crawfish bisque with green garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crawfish bisque with green garlic. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main course appears simple, but isn’t really: roasted chicken is surrounded by boudin blanc-stuffed morels, the essence of spring, For $25, you can get a generous shaving of black truffle, but the already decadent dish doesn’t need it. On the side, served on a bread board, is an exquisite potato and leek terrine with fermented turnips, which gives the savory notes a pickled lift. According to the server, this dish alone takes three days to prepare, start to finish.\u003c/p>\n\u003cfigure id=\"attachment_107095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken1920.jpg\" alt=\"Roasted chicken with boudin blanc-stuffed morels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/potato-terrine-1920.jpg\" alt=\"Potato terrine with fermented turnip.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Potato terrine with fermented turnip. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost impossible to eat dessert, so satiated were we, but the light, soft-baked meringue with airy Meyer lemon cake and almond praline hit the spot. \u003c/p>\n\u003cfigure id=\"attachment_107096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/dessert1920.jpg\" alt=\"Soft-baked meringue, Meyer lemon cake and almond praline.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft-baked meringue, Meyer lemon cake and almond praline. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are studied, friendly and constantly anticipating diners’ needs. Even as the dining room filled up for the dinner service, I noticed the harmonious staff’s careful attention to each table. As is the nature of experiments, feedback is solicited to take back to the kitchen. While I had my favorites (the octopus and the potato and fermented turnip terrine), our meal was a smashing success from start to finish, much more polished than a mere test run. It will be fun to see which of the dishes from Les Experiments end up on the main restaurant menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">\u003cstrong>RN74\u003c/strong>\u003c/a>\u003cbr>\n301 Mission St. [\u003ca href=\"https://goo.gl/9E9tol\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nTel: (415) 543-7474\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/RN74/132946120080612\" target=\"_blank\">RN74\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RN74_sf\" target=\"_blank\">@RB74_SF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/rn74_sf/\" target=\"_blank\">rn74_sf\u003c/a>\u003cbr>\nPrice Range: $$$ (Les Experiments Sunday dinners, $49)\u003c/p>\n\n",
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"excerpt": "Chef Michael Lee Rafidi’s playful, multi-course Sunday suppers are an affordable way to enjoy the restaurant’s wine-driven, Burgundian food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">RN74\u003c/a>, named for the wine route that runs through the famed Burgundy region of France, has long been a go-to spot for thoroughly French cooking and a deep collection of Burgundy (and other regional French) wines curated by founding partner Raj Parr. When co-founder Michael Mina opened his test kitchen in Cow Hollow, which features public pop-ups that test concepts before committing to brick-and-mortar restaurant versions, the idea to incorporate the theme of experimentation into RN74’s menu was born. It also happens to be the best way to enjoy the kitchen’s refined approach to cooking without breaking the bank. \u003c/p>\n\u003cp>The host described the Les Experiments menus — always written after chef Michael Rafidi scours the Ferry Plaza Farmer’s Market each week — as “controlled chaos,” with some communal dishes, some individual, and all attuned to both local ingredients and the Burgundian impulses of the kitchen and the wine list.\u003c/p>\n\u003cfigure id=\"attachment_107100\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg\" alt=\"Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels.\" width=\"640\" height=\"960\" class=\"size-large wp-image-107100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/truffles1920-960x1440.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Chef Michael Rafidi shaves fresh truffles into the roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last Sunday night, week one of the experiments kicked off with a spring extravaganza, much richer than the “simple” food described on the menu and so subtly and complexly composed that any one of the dishes would have been nearly impossible to pull off in a home kitchen. And a steal at $49 per person.\u003c/p>\n\u003cp>The evening gets rolling with an amuse bouche of escargot bathed in chartreuse butter and tucked into a croissant. It’s a palate-priming couple of bites to enjoy while you peruse the wine list and anticipate the other dishes to come.\u003c/p>\n\u003cfigure id=\"attachment_107103\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/escargot1920.jpg\" alt=\"An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/escargot1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An amuse bouche of escargot bathed in chartreuse butter and tucked into a mini-croissant. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Champagne is a good choice for all of the shared first courses. Grilled green and white asparagus, the first of the season, is served with burrata drizzled with Meyer lemon gremolata and topped with tiny buttermilk-fried cippollini. Perhaps the star dish of the evening was an octopus mille-feuille, the composed cephalopod stacked delicately atop pommes Anna (the classic recipe of thinly sliced, layered potatoes baked in butter until crisp) with bright Castelvetrano olives and an earthy saffron aioli. \u003c/p>\n\u003cfigure id=\"attachment_107093\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/asparagus1920.jpg\" alt=\"Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107093\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/asparagus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Grilled green and white asparagus with buttermilk-fried cippollini, burrata and Meyer lemon gremolata. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107098\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/octopus1920.jpg\" alt=\"Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/octopus1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Octopus mille-feuille with pommes Anna, Castelvetrano olives and saffron aioli. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The $18 supplement of a foie gras tartlet was an unnecessary indulgence, but a delicious one. The chef’s playful twist here is to replace the traditional Sauternes accompaniment with rhubarb brulée and little squares of fruit gelee, additionally sweetened with a bit of honey yogurt. \u003c/p>\n\u003cfigure id=\"attachment_107097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/foie1920.jpg\" alt=\"Foie gras tartlet with rhubabrb brulée.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/foie1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Foie gras tartlet with rhubabrb brulée. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When it’s time to move on to still wine, you can choose to venture into the exciting and formidable wine list or go with a $35 carafe (500 ml) of white or red selected specifically to pair with the menu. We were very happy with the house red, a 2012 Maison L’Oree Burgundy (Pinot Noir), which is Parr’s own bottling.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The next dish is the richest of the rich, a crawfish bisque redolent of green garlic, made even richer by the addition of bacon vinaigrette and chiccharrón. The above-mentioned red wine cuts through the cream gracefully, with ripe fruit and an elegant structure.\u003c/p>\n\u003cfigure id=\"attachment_107094\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/bisque1920.jpg\" alt=\"Crawfish bisque with green garlic.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107094\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/bisque1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crawfish bisque with green garlic. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The main course appears simple, but isn’t really: roasted chicken is surrounded by boudin blanc-stuffed morels, the essence of spring, For $25, you can get a generous shaving of black truffle, but the already decadent dish doesn’t need it. On the side, served on a bread board, is an exquisite potato and leek terrine with fermented turnips, which gives the savory notes a pickled lift. According to the server, this dish alone takes three days to prepare, start to finish.\u003c/p>\n\u003cfigure id=\"attachment_107095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/chicken1920.jpg\" alt=\"Roasted chicken with boudin blanc-stuffed morels.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/chicken1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted chicken with boudin blanc-stuffed morels. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_107099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/potato-terrine-1920.jpg\" alt=\"Potato terrine with fermented turnip.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/potato-terrine-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Potato terrine with fermented turnip. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was almost impossible to eat dessert, so satiated were we, but the light, soft-baked meringue with airy Meyer lemon cake and almond praline hit the spot. \u003c/p>\n\u003cfigure id=\"attachment_107096\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/dessert1920.jpg\" alt=\"Soft-baked meringue, Meyer lemon cake and almond praline.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-107096\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/dessert1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soft-baked meringue, Meyer lemon cake and almond praline. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Servers are studied, friendly and constantly anticipating diners’ needs. Even as the dining room filled up for the dinner service, I noticed the harmonious staff’s careful attention to each table. As is the nature of experiments, feedback is solicited to take back to the kitchen. While I had my favorites (the octopus and the potato and fermented turnip terrine), our meal was a smashing success from start to finish, much more polished than a mere test run. It will be fun to see which of the dishes from Les Experiments end up on the main restaurant menu.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.michaelmina.net/restaurants/san-francisco-bay-area/rn74/\" target=\"_blank\">\u003cstrong>RN74\u003c/strong>\u003c/a>\u003cbr>\n301 Mission St. [\u003ca href=\"https://goo.gl/9E9tol\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94105\u003cbr>\nTel: (415) 543-7474\u003cbr>\nHours: Sun-Thu, 5:30-10pm; Fri-Sat, 5:30-10:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/RN74/132946120080612\" target=\"_blank\">RN74\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/RN74_sf\" target=\"_blank\">@RB74_SF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/rn74_sf/\" target=\"_blank\">rn74_sf\u003c/a>\u003cbr>\nPrice Range: $$$ (Les Experiments Sunday dinners, $49)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Deli The Butcher's Son Opens in Berkeley",
"title": "Vegan Deli The Butcher's Son Opens in Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>After over a year of waiting, vegans of Berkeley can finally rejoice. The Butcher's Son is open. Sort of.\u003c/p>\n\u003cp>\"We're definitely not completely ready to open,\" said co-owner Peter Fikaris. But who needs things like menus or full deli cases? The hungry people in line so far don't seem to mind eating whatever Fikaris happens to be making.\u003c/p>\n\u003cp>The vegan deli, run by Fikaris and his sister, Christina Stobing, was originally supposed to open on Solano Avenue, but disagreements with the landlords put a nix on those plans. On Jan. 1, the duo got the keys to their current space, on University Avenue, in the same building as \u003ca href=\"http://bonitafishmarket.com/\" target=\"_blank\">Bonita Fish Market\u003c/a>, and set an opening date: Feb. 22. Then it was a \"mad rush,\" said Fikaris, to be ready in time.\u003c/p>\n\u003cfigure id=\"attachment_107124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson1.jpg\" alt=\"The Butcher's Son on University Avenue in Berkeley. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Butcher's Son on University Avenue in Berkeley. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There isn't a menu yet, literally. When you get to the counter at the front of the line, the cashier tells you what is currently available. That doesn't take long, though, since there were only three sandwiches being made at lunchtime yesterday. Those sandwiches were also constantly changing, as they ran out of items.\u003c/p>\n\u003cp>The plan, said Stobing, is to have the full menu rolled out in the next three weeks, after they see how the first few days go. There will be bagels in the morning from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, croissants from a local French pastry maker, and Monday morning there was even cheesecake from \u003ca href=\"http://allwellfed.com/\" target=\"_blank\">well.fed. Bakery\u003c/a>. Midday will see at least five (and possibly ten) sandwiches on the menu, with bread from \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama Baking\u003c/a> and everything else made in-house. Sandwiches will all be around $10.95 and will include a build-your-own option and a burger. There will also be cannolis—a few of which made their way to eager hands on Monday morning—and some salads. And, ultimately, the deli case, which was rather sparse on opening day, will be full of meats and cheeses that can also be ordered and shipped out of town. But not yet.\u003c/p>\n\u003cfigure id=\"attachment_107126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson3.jpg\" alt=\"The deli counter at The Butcher's Son.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at The Butcher's Son. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It should go without saying that the \"meat\" and \"cheese\" for sale in that deli counter aren't really meat or cheese. But what has kept fans anxiously waiting for the deli's opening is that the food is fairly unique tasting in the world of vegan food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Fikaris said his techniques are \"definitely not something that's used by anyone else,\" and not something he can go into lots of detail about either. Along with traditional techniques, like braising the \"meats,\" he also employs secret tricks of the trade he's formulated over years in the industry. \"It's a process,\" he said. \"It can take up to four days of labor to make the feta.\"\u003c/p>\n\u003cp>Fikaris and Stobing grew up helping at their father \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, which served up food on Telegraph Avenue in the 1990s and early 2000s. Fikaris also owns \u003ca href=\"https://www.facebook.com/Pretty-Dog-Hot-Sauce-358400304180505/\" target=\"_blank\">Pretty Dog Hot Sauce\u003c/a> and has worked in a number of pop-ups and cafes through the years.\u003c/p>\n\u003cp>His experiences shows in the quality of the food.\u003c/p>\n\u003cp>I'm not vegan and, with a few exceptions, I've never been wildly impressed with friends' efforts to convince me of the tastiness of their vegan offerings. The Butcher's Son, though, holds its own.\u003c/p>\n\u003cp>I tried the wildly popular meatball and mozzarella sandwich ($10.95), which sold out shortly after I ate mine. The mozzarella is made of soaked cashews, cultured cashews, water, and refined coconut oil. The meatballs are made of mushrooms, vegetable protein, and wheat-gluten. It's all mixed together with marinara, grilled peppers and onions, and mushrooms for an effect that isn't quite a regular meatball sandwich, but which is tasty and hearty in its own right. The \"meat\" has a tendency to crumble, but the bread and \"cheese\" are exceptional.\u003c/p>\n\u003cfigure id=\"attachment_107127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson4.jpg\" alt=\"The pulled pork and potato salad.\" width=\"1920\" height=\"1047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-400x218.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-800x436.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-768x419.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1440x785.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1180x643.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-960x524.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pulled pork and potato salad. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In some ways, the sandwiches need new names that do them justice on their own terms. The pulled pork sandwich ($10.95) doesn't much taste like pulled pork, but it does taste tangy and sweet, both filling and not as heavy as the meatballs. The pulled pork is made from yuba skins and then soaked in barbecue sauce. Order potato salad or coleslaw with your sandwiches, and you'll be guaranteed to have leftovers.\u003c/p>\n\u003cp>For at least the next few weeks, things are still up in the air at the brick East Coast-style (with a very West Coast touch) deli. The shop is closed on Wednesdays, for now, and will be adjusting its menu and offerings based on responses from customers. If you head to the comfortable small shop you may not know what you're going to get, but you know it'll be good.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Butcher's Son\u003cbr>\n\u003c/strong>1941 University Ave. [\u003ca href=\"https://goo.gl/AEJ5EG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 984-0818\u003cbr>\nHours: Mon-Tue, Thu-Fri, 7am-3pm; Sat, Sun, 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vegandelicatessen\" target=\"_blank\">The Butcher's Son\u003c/a>\u003cbr>\nPrice range: $$\u003c/p>\n\n",
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"excerpt": "After a long wait, vegan deli The Butcher's Son opens in Berkeley with tasty sandwiches, vegan cheeses, and bagels.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After over a year of waiting, vegans of Berkeley can finally rejoice. The Butcher's Son is open. Sort of.\u003c/p>\n\u003cp>\"We're definitely not completely ready to open,\" said co-owner Peter Fikaris. But who needs things like menus or full deli cases? The hungry people in line so far don't seem to mind eating whatever Fikaris happens to be making.\u003c/p>\n\u003cp>The vegan deli, run by Fikaris and his sister, Christina Stobing, was originally supposed to open on Solano Avenue, but disagreements with the landlords put a nix on those plans. On Jan. 1, the duo got the keys to their current space, on University Avenue, in the same building as \u003ca href=\"http://bonitafishmarket.com/\" target=\"_blank\">Bonita Fish Market\u003c/a>, and set an opening date: Feb. 22. Then it was a \"mad rush,\" said Fikaris, to be ready in time.\u003c/p>\n\u003cfigure id=\"attachment_107124\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107124\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson1.jpg\" alt=\"The Butcher's Son on University Avenue in Berkeley. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson1-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Butcher's Son on University Avenue in Berkeley. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There isn't a menu yet, literally. When you get to the counter at the front of the line, the cashier tells you what is currently available. That doesn't take long, though, since there were only three sandwiches being made at lunchtime yesterday. Those sandwiches were also constantly changing, as they ran out of items.\u003c/p>\n\u003cp>The plan, said Stobing, is to have the full menu rolled out in the next three weeks, after they see how the first few days go. There will be bagels in the morning from \u003ca href=\"http://baronbaking.com/\" target=\"_blank\">Baron Baking\u003c/a>, croissants from a local French pastry maker, and Monday morning there was even cheesecake from \u003ca href=\"http://allwellfed.com/\" target=\"_blank\">well.fed. Bakery\u003c/a>. Midday will see at least five (and possibly ten) sandwiches on the menu, with bread from \u003ca href=\"http://www.panoramabaking.com/\" target=\"_blank\">Panorama Baking\u003c/a> and everything else made in-house. Sandwiches will all be around $10.95 and will include a build-your-own option and a burger. There will also be cannolis—a few of which made their way to eager hands on Monday morning—and some salads. And, ultimately, the deli case, which was rather sparse on opening day, will be full of meats and cheeses that can also be ordered and shipped out of town. But not yet.\u003c/p>\n\u003cfigure id=\"attachment_107126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107126\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson3.jpg\" alt=\"The deli counter at The Butcher's Son.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson3-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The deli counter at The Butcher's Son. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It should go without saying that the \"meat\" and \"cheese\" for sale in that deli counter aren't really meat or cheese. But what has kept fans anxiously waiting for the deli's opening is that the food is fairly unique tasting in the world of vegan food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Fikaris said his techniques are \"definitely not something that's used by anyone else,\" and not something he can go into lots of detail about either. Along with traditional techniques, like braising the \"meats,\" he also employs secret tricks of the trade he's formulated over years in the industry. \"It's a process,\" he said. \"It can take up to four days of labor to make the feta.\"\u003c/p>\n\u003cp>Fikaris and Stobing grew up helping at their father \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, which served up food on Telegraph Avenue in the 1990s and early 2000s. Fikaris also owns \u003ca href=\"https://www.facebook.com/Pretty-Dog-Hot-Sauce-358400304180505/\" target=\"_blank\">Pretty Dog Hot Sauce\u003c/a> and has worked in a number of pop-ups and cafes through the years.\u003c/p>\n\u003cp>His experiences shows in the quality of the food.\u003c/p>\n\u003cp>I'm not vegan and, with a few exceptions, I've never been wildly impressed with friends' efforts to convince me of the tastiness of their vegan offerings. The Butcher's Son, though, holds its own.\u003c/p>\n\u003cp>I tried the wildly popular meatball and mozzarella sandwich ($10.95), which sold out shortly after I ate mine. The mozzarella is made of soaked cashews, cultured cashews, water, and refined coconut oil. The meatballs are made of mushrooms, vegetable protein, and wheat-gluten. It's all mixed together with marinara, grilled peppers and onions, and mushrooms for an effect that isn't quite a regular meatball sandwich, but which is tasty and hearty in its own right. The \"meat\" has a tendency to crumble, but the bread and \"cheese\" are exceptional.\u003c/p>\n\u003cfigure id=\"attachment_107127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-107127\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/butchersson4.jpg\" alt=\"The pulled pork and potato salad.\" width=\"1920\" height=\"1047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-400x218.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-800x436.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-768x419.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1440x785.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-1180x643.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/butchersson4-960x524.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The pulled pork and potato salad. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In some ways, the sandwiches need new names that do them justice on their own terms. The pulled pork sandwich ($10.95) doesn't much taste like pulled pork, but it does taste tangy and sweet, both filling and not as heavy as the meatballs. The pulled pork is made from yuba skins and then soaked in barbecue sauce. Order potato salad or coleslaw with your sandwiches, and you'll be guaranteed to have leftovers.\u003c/p>\n\u003cp>For at least the next few weeks, things are still up in the air at the brick East Coast-style (with a very West Coast touch) deli. The shop is closed on Wednesdays, for now, and will be adjusting its menu and offerings based on responses from customers. If you head to the comfortable small shop you may not know what you're going to get, but you know it'll be good.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Butcher's Son\u003cbr>\n\u003c/strong>1941 University Ave. [\u003ca href=\"https://goo.gl/AEJ5EG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 984-0818\u003cbr>\nHours: Mon-Tue, Thu-Fri, 7am-3pm; Sat, Sun, 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/vegandelicatessen\" target=\"_blank\">The Butcher's Son\u003c/a>\u003cbr>\nPrice range: $$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco",
"title": "Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106939,106938,106937,106942,106940\"]\u003c/p>\n\u003cp>\u003ca href=\"http://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106962,106965,106963,106966,106961\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106957,106958,106959,106956\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106949,106950,106951,106953,106954,106955\"]\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"106943,106945,106946,106947,106948\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Best enjoyed among a table of friends, dim sum is an edible adventure featuring bite-sized steamed, fried, or baked Cantonese specialties. This guide highlights 5 favorite dim sum restaurants found south of San Francisco. ",
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"description": "Best enjoyed among a table of friends, dim sum is an edible adventure featuring bite-sized steamed, fried, or baked Cantonese specialties. This guide highlights 5 favorite dim sum restaurants found south of San Francisco. ",
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"headline": "Bay Area Bites Guide to 5 Favorite Dim Sum Restaurants South of San Francisco",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A special Cantonese cuisine characterized by small plates of steamed, fried, or baked specialties served alongside hot tea, dim sum is a unique dining experience and a delicious way to celebrate the Chinese New Year. The hustle and bustle of servers pushing carts full of steamer baskets past your table can be overwhelming, but the hunt for your favorite dishes makes it a delicious adventure. While Chinatown in San Francisco may seem like the obvious place to visit, there are several excellent dim sum restaurants in the South Bay Area and along the peninsula. Here is our list of 5 favorite dim sum restaurants South of San Francisco. If we missed your favorite, please be sure to let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106941\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg\" alt=\"Steamed shrimp dumplings at Koi Palace.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106941\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/KoiShrimpDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed shrimp dumplings at Koi Palace. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A visit to \u003cstrong>Koi Palace\u003c/strong> is a must for any proclaimed Bay Area dim sum fan. Arrive for brunch on the weekend and be prepared to wait for up to an hour to be seated at this bustling, elegant dim sum restaurant. The popular Shanghai steamed dumpling sampler features a colorful collection of steamed pork dumplings in flavors ranging from fresh beets to a luxurious black truffle. Seafood fans will enjoy the plump steamed shrimp dumplings topped with a salty and spicy XO sauce. Prized abalone is also served in several different preparations.\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://koipalace.com/\" target=\"_blank\">\u003cstrong>Koi Palace\u003c/strong>\u003c/a>\u003cbr>\n365 Gellert Blvd. [\u003ca href=\"https://goo.gl/5za4H0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nDaly City, CA 94015\u003cbr>\nPh: (650) 992-9000\u003cbr>\nHours: Mon-Thu 11am-2:30pm, 5-9:30pm; Fri 11am-2:30pm, 5-10pm; Sat 10am-3pm, 5-10pm; Sun 9am-3pm, 5-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/koipalace/?fref=ts\" target=\"_blank\">Koi Palace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Koi_Palace\" target=\"_blank\">@Koi_Palace\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106964\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg\" alt=\"Pork and dried shrimp dumplings at Tai Pan.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106964\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/TaiPanPorkDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork and dried shrimp dumplings at Tai Pan. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With white linen tablecloths and fine Chinese art setting the atmosphere, \u003cstrong>Tai Pan\u003c/strong> is a relaxing and elegant alternative to the typically boisterous dim sum restaurants. There are no dim sum carts at Tai Pan. Instead, you tally your selections on a menu card and enjoy freshly prepared dishes delivered from the kitchen to your table. The glorious rice puff with sweet and savory minced pork in gravy is a must-have dish; as are the flavorful pork and dried shrimp dumplings with minced pork, salty dried shrimp, green onions, and peanuts.\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.taipanpaloalto.com/\" target=\"_blank\">\u003cstrong>Tai Pan\u003c/strong>\u003c/a>\u003cbr>\n560 Waverley St. [\u003ca href=\"https://goo.gl/L3mffc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPalo Alto, CA 94301\u003cbr>\nPh: (650) 329-9168\u003cbr>\nHours: Mon-Sun 11am-3pm, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Tai-Pan-Palo-Alto-110890217813/?fref=ts\" target=\"_blank\">Tai Pan Palo Alto\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106960\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg\" alt=\"Steamed pork dumplings in a spicy peanut sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ShanghaiSpicyDumpling-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Steamed pork dumplings in a spicy peanut sauce. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The dumplings and buns at this small Chinese restaurant in Millbrae has earned \u003cstrong>Shanghai Dumpling Shop\u003c/strong> recommendations from both the Michelin Guide and Zagat, as well as numerous accolades from local newspapers and magazines. The most popular item on the menu are the pork Shanghai steamed dumplings, which arrive in a steamer basket with soup spoons necessary to catch the five spice flavored broth as you sink your teeth into the tasty morsels. Also popular are the large soy braised “lion head” beef meatball, steamed dumplings in a spicy peanut sauce, and pan-fried pork buns.\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/shanghai-dumpling-shop-millbrae\" target=\"_blank\">\u003cstrong>Shanghai Dumpling Shop\u003c/strong>\u003c/a>\u003cbr>\n455 Broadway [\u003ca href=\"https://goo.gl/T1E4lZ\" target=\"_blank\">map\u003c/a>]\u003cbr>\nMillbrae, CA 94030\u003cbr>\nPh: (650) 697-0682\u003cbr>\nHours: Mon-Sun 11am-3pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Shanghai-Dumpling-Shop/139518166090838?fref=ts\" target=\"_blank\">Shanghai Dumpling Shop\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106952\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg\" alt=\"Fried shrimp balls at Saigon Seafood Harbor Restaurant.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106952\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/SeafoodHarborShrimp-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp balls at Saigon Seafood Harbor Restaurant. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong> is located in an unassuming shopping mall in Sunnyvale. However, on weekends the crowds for dim sum overflows into the parking lot as guests endure a long wait to be seated. Tables are packed close together inside the bustling restaurant but the dim sum selections are delicious. Popular items include sweet shrimp dumpling wrapped in sticky rice; shrimp dumplings in a deep-fried crispy shell, sticky rice with diced chicken steamed in a lotus leaf; and the sweet and fluffy “snow mountain” taro buns for dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.yelp.com/biz/saigon-seafood-harbor-restaurant-sunnyvale\" target=\"_blank\">\u003cstrong>Saigon Seafood Harbor Restaurant\u003c/strong>\u003c/a>\u003cbr>\n1135 Lawrence Expy. [\u003ca href=\"https://goo.gl/rgvbDI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSunnyvale, CA 94089\u003cbr>\nPh: (408) 734-2828\u003cbr>\nHours: Mon-Fri 11am-2:30pm, 5-9:30pm; Sat-Sun 10am-3pm, 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Hongkong-Saigon-Restaurant/156621817695579\" target=\"_blank\">Hong Kong Saigon Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106944\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/OceanDelightChives.jpg\" alt=\"Pan-fried chive and shrimp dumplings at Ocean Delight.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106944\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/OceanDelightChives-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pan-fried chive and shrimp dumplings at Ocean Delight. \u003ccite>(Jeff Cianci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ocean Delight\u003c/strong> in South San Jose serves traditional dim sum favorites as well as a full menu of Chinese seafood specialties. Steamed, fried, and braised dishes are served from a number of carts that circle the dining room. Compared to other Bay Area dim sum restaurants, Ocean Delight remains busy but not overwhelming during weekend brunch hours. Personal favorites on the menu include the pan-fried chive and shrimp dumplings, steamed shrimp and crab dumplings, shrimp stuffed mushrooms, and fried shrimp stuffed eggplant in a sweet and savory black bean sauce.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.myoceandelight.com/site/\" target=\"_blank\">\u003cstrong>Ocean Delight\u003c/strong>\u003c/a>\u003cbr>\n5400 Monterey St. [\u003ca href=\"https://goo.gl/8MsLRV\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Jose, CA 95111\u003cbr>\nPh: (408) 281-3838\u003cbr>\nHours: Mon-Fri 10:30am-9:30pm; Sat 9am-10pm; Sun 9am-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Ocean-Delight-115759425120849/?fref=ts\" target=\"_blank\">Ocean Delight Dim Sum Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
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"content": "\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"headline": "Craving Breakfast Hash? BAB Reviews 6 East Bay Spots Serving Up This Classic Dish",
"datePublished": "2016-02-12T09:33:52-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Hashes don’t get the same kind of love as other breakfast and brunch foods. They’re not as decadent as pancakes, as 90s-nostalgic as Benedicts, or as Instagram-worthy as a $10 slice of avocado toast. That’s unfair, because--at least in the East Bay--they’re consistently one of the most satisfying dishes on the menu. Just think of the random-but-good dishes you’ve made from throwing together whatever is about to go bad into a skillet and putting an egg on top. That alchemy is magnified in the restaurant kitchen, where chefs can stretch their creativity in ways not afforded by yet another pancake dish. Here are five hashes we tried in Oakland and one in Berkeley. And if we didn’t include your favorite, let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_106446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2795.jpg\" alt=\"Corned beef hash at Cafe M\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2795-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Corned beef hash at Cafe M \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fourth Street’s \u003cstrong>Cafe M\u003c/strong> features a large breakfast menu that focuses on standards with several interesting flourishes: cinnamon-twist stuffed French toast, “Aztec” pulled pork in the huevos rancheros, blue corn pancakes. Their corn beef hash--a pretty, Christmas-y riot of red and green-- follows the same pattern, taking the familiar dish and adding thoughtful tweaks: the potatoes are thinly sliced instead of cubed, the bell peppers are charred, the corned beef cut into huge, tender chunks that more resemble ham. Those charred peppers--there are so many of them!--make it an almost peculiarly sweet dish, although the sweetness is tempered by the aggressive bite of two types of onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafemberkeley.net/\" target=\"_blank\">\u003cstrong>Cafe M\u003c/strong>\u003c/a>\u003cbr>\n1799 Fourth St #F [\u003ca href=\"https://goo.gl/maps/wypVmVErkAT2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 526-4429\u003cbr>\nHours: Mon-Sun 8am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Cafe-M-in-Berkeley-CA-150151871691500/\" target=\"_blank\">Cafe M in Berkeley, CA\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2801.jpg\" alt=\"Tempeh hash at Portal\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2801-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tempeh hash at Portal \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I typically like the food at Oakland’s \u003cstrong>Portal\u003c/strong>, and I (obviously) like hashes. So when I saw a maple tempeh hash on their menu, it sounded intriguing--I even like tempeh!--and I ordered it. What I got was a savory tempeh hash with nothing maple-y or sweet about it. Even setting the false advertising aside, it’s a miss. Large chunks of crispy tempeh are flecked with caraway and a pitiful amount of green onions. Perfectly poached eggs added a welcome richness to the dry tempeh, but the flavor of almost--burnt tempeh distracted. I’ve heard that their previous versions of this dish were better--tempeh and goat cheese sounds like a much better combination--but for now, I’d stick with their vegetable garbage bread for your vegetarian brunch needs.\u003c/p>\n\u003cp>\u003ca href=\"http://www.portaloakland.com/\" target=\"_blank\">\u003cstrong>Portal\u003c/strong>\u003c/a>\u003cbr>\n1611 2nd Ave [\u003ca href=\"https://goo.gl/maps/4zcquiEsdan\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 663-7678\u003cbr>\nHours: Closed Monday; Tue-Sat 11am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Portal-Oakland-350842241627472/?ref=bookmarks\" target=\"_blank\">Portal Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/portaloakland\" target=\"_blank\">@PortalOakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/portaloakland/\" target=\"_blank\">portaloakland\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2673.jpg\" alt=\"Beef hash at Sequoia Diner\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2673-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beef hash at Sequoia Diner \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Newcomer \u003cstrong>Sequoia Diner\u003c/strong> has a simple, traditional diner menu improved by housemade sausage and bread products. It’s trendy (lots of succulents, waitresses with bright lipstick and cool shoes) but not precious (old school leather booths, a very family-friendly attitude). Their beef hash shows off their ability to punch up old favorites with subtle improvements. Potatoes and big chunks of tender, well-seasoned beef are formed into a sizable crispy patty, and topped with two wobbly poached eggs. My favorite part were the small colorful piles of tangy accompaniments: pickled cabbage, sliced carrots and dressed arugula. Hashes can sometimes be a slog, piles of potatoes that never seem to end, and these sides were a wonderful contrast, adding sharpness and acidity to each bite.\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.sequoiadiner.com/\" target=\"_blank\">\u003cstrong>Sequoia Diner\u003c/strong>\u003c/a>\u003cbr>\n3719 MacArthur Blvd [\u003ca href=\"https://goo.gl/maps/zF1Gm3Krfww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94619\u003cbr>\nPh: (510) 482-3719\u003cbr>\nHours: Closed Monday-Tuesday; Tue-Sun 8am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sequoiadiner\" target=\"_blank\">Sequoia Diner\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sequoia_diner\" target=\"_blank\">@sequoia_diner\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106449\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106449\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2894.jpg\" alt=\"Carnitas hash at Doña Tomás\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2894-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carnitas hash at Doña Tomás \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are plenty of reasons to love Temescal’s \u003cstrong>Doña Tomás\u003c/strong>. A wallet-friendly happy hour. An incredible amount of seating, making it both group and family-friendly. And, for the brunch crowd, a menu full of intriguing Mexican twists on standard brunch fare. Their beautifully presented carnitas hash was the most unusual one on this list. Instead of a concentrated mass of meat and potatoes, it was souplike, with pork and a selection of vegetables--zucchini, corn, tomato and okra-- in a rich, salty broth. The carnitas are wonderful, falling-apart tender, but the highlight is the vegetables, a rare sight on too many brunch menus. Unlike many dismal vegetable soups, the vegetables are properly cooked, maintaining their flavor and crunch. It’s a wonderfully messy dish, but thankfully they provide you with housemade corn tortillas, tender and chewy, to mop every delicious last bite.\u003c/p>\n\u003cp>\u003ca href=\"http://donatomas.com/\" target=\"_blank\">\u003cstrong>Doña Tomás\u003c/strong>\u003c/a>\u003cbr>\n5004 Telegraph Ave [\u003ca href=\"https://goo.gl/maps/B7MyTszLwKS2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 450-0522\u003cbr>\nHours: Closed Monday; Tue-Thu 5:00pm-9:30pm; Fri 5:30pm-10pm; Sat 9:30am-2pm, 5:30pm-10pm; Sun 9:30am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DonaTomasRestaurant\" target=\"_blank\">Dona Tomas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DonaTomasOak\" target=\"_blank\">@DonaTomasOak\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2885.jpg\" alt=\"Smoked pork hash at Brown Sugar Kitchen\" width=\"1920\" height=\"1277\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1440x958.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2885-960x639.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked pork hash at Brown Sugar Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ask anyone in Oakland: the thing to get at \u003cstrong>Brown Sugar Kitchen\u003c/strong> are the waffles. It’s the West Oakland institution's signature dish, and the recipe has since made its way around the internet. And sure, they’re excellent. But although it may sound treasonous, the smoked pork hash is worth cheating on the waffles. If you’re not a fan of aggressive smoke and heat, order the beignets. But if you like to start your morning with a zippy burn, order the hash. Chunks of smoky pork maintain their tenderness even while transformed into a crispy browned patty. A slash of red, dairy-based sauce adds color and a moment of relief from the hash’s subtle, consistent heat. Liberally seasoned with cayenne, black pepper, red peppers and green onions, it's complex, layered and altogether satisfying.\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\" target=\"_blank\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\" target=\"_blank\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\" target=\"_blank\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cfigure id=\"attachment_106450\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106450\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/IMG_2940.jpg\" alt=\"Pork belly hash at Grand Lake Kitchen\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/IMG_2940-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork belly hash at Grand Lake Kitchen \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The waits are long, the restaurant tiny, with tables squeezed almost on top of each other (when will the promised expansion next door finally begin?). Yet there’s a reason while the faithful line up for brunch at \u003cstrong>Grand Lake Kitchen\u003c/strong> every weekend. The wide ranging menu from that miniscule kitchen produces an eclectic mix of breakfast and lunch fare, dishes that balance the decadent with piquant bites of acidity. One such dish is the pork belly hash. From the first taste, it’s salty, fatty and rich. A drizzle of hollandaise almost--but not quite--pushes it over the the edge into depravity. A welcome sprinkle of chives helps cut through the richness.\u003c/p>\n\u003cp>Unlike many hashes, the potatoes don’t lose their identity, disappearing into a starchy base layer. Instead, a variety of whole small potatoes--yellow, red and purple--are slathered with tangy, slightly sweet grainy mustard. Lightly smashed, they’re folded in with with the crispy pork belly, with large chunks of the pork and potato competing for your affection. And although rushing out of bed to eat this decadent-yet-balanced dish might might seem like the antithesis of a lazy brunch, get there early: the menu warns that quantities are limited.\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.grandlakekitchen.com/\" target=\"_blank\">\u003cstrong>Grand Lake Kitchen\u003c/strong>\u003c/a>\u003cbr>\n576 Grand Ave, Oakland [\u003ca href=\"https://goo.gl/maps/Md8kwR9KMAp\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 922-9582\u003cbr>\nHours: Mon, Wed-Sun 9am-9:30pm; Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GrandLakeKitchen\" target=\"_blank\">Grand Lake Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/grandlakekitch\" target=\"_blank\">@GrandLakeKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mensho Tokyo Ramen Opens in San Francisco",
"title": "Mensho Tokyo Ramen Opens in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\"They're just noodles,\" yelled a heckler, as he walked by the few dozen of us standing in line outside the newly opened Mensho Tokyo Ramen on Geary Street.\u003c/p>\n\u003cp>Sure, maybe it's \u003cem>just\u003c/em> noodles, but don't say that to popular ramen creator Tomoharu Shono.\u003c/p>\n\u003cp>This is Shono's first venture into the U.S., but his ramen shops in Tokyo are exceedingly popular and well-known for their inventive dishes. Each of the Tokyo shops has a specific theme, but the new San Francisco spot is more all-encompassing when it comes to authentic Japanese ramen.\u003c/p>\n\u003cp>What makes it authentic Japanese ramen? There are five things that make up ramen, said Abram Plaut, Shono's Bay Area-based business partner known as \u003ca href=\"https://www.instagram.com/ramen_beast/?hl=en\" target=\"_blank\">Ramen Beast\u003c/a> for his ramen reviews and coming ramen app. Those five pillars are: soup, noodles, toppings, oil, and tare (the sauces mixed in). Those can combine in an infinite number of variations, meaning that ramen is \"very simple,\" said Plaut, but also very complex. Much of the ramen around the Bay Area, he said, is really just \"noodle soup.\" But Mensho perfects the combination of all five pillars to elevate the dish beyond soup.\u003c/p>\n\u003cfigure id=\"attachment_106823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-outside.jpg\" alt=\"The line outside Mensho on a Tuesday night.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The line outside Mensho on a Tuesday night. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shop opened this past weekend and is open every night except Monday, but you may need to get there early to get a seat in the small space. Two long rows of tables, plus a narrow bar, manage to cram about 30 people into the storefront, but there's at least that many waiting for a seat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The wait can be long, and don't expect the line to get shorter anytime soon. The opening has been so hotly anticipated that one guy in front of us was already back for a second time. We showed up a little after 7 p.m. on a Tuesday and were seated around 8:30 p.m. There are also some kinks in the system that still need to be sorted out, in terms of order timing and service.\u003c/p>\n\u003cp>\"It's a work in progress,\" said Plaut. \"Be patient with us.\"\u003c/p>\n\u003cp>But the ramen, he promises, is worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_106825\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-106825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg\" alt=\"The coming menu at Mensho Ramen.\" width=\"640\" height=\"982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-400x614.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-800x1227.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-768x1178.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1180x1810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-960x1473.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The coming menu at Mensho Ramen. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right now, the menu is limited to four main items: tori paitan ramen, organic shio or shoyu ramen, and vegan tantanmen. Ultimately, the full menu will include starters, like a starter ramen made via a coffee siphone of kombu dashi and kastuoboshi dashi poured over fresh noodles, and many more kinds of main dish ramen—tori paitan ramen, tonkotsu ramen, ebi miso ramen, organic shio and shoyu ramen, vegan tantanmen, and white truffle shio ramen—as well as tsukemen (a concentrated broth style) and mazesoba (a soup-less version).\u003c/p>\n\u003cp>Shono, who was in town for the opening, has returned to Japan, leaving the shop in the hands of Plaut and Japanese staff. But he'll be back in San Francisco at the end of the month and will roll out more of the menu then.\u003c/p>\n\u003cp>Particularly anticipated is the debut of the hand-made noodles. Right now, Mensho purchases its noodles from \u003ca href=\"http://yamachanramen.com/\" target=\"_blank\">Yamachan\u003c/a>, and that will continue to be the case for the next six months or so until the noodle prep room can be fully built out. The tonkotsu ramen is also on hold until a broth preparation process that meets U.S. food safety standards can be perfected. (In Japan, the broth heats for 8-10 hours and then sits for another 8-10 hours.)\u003c/p>\n\u003cfigure id=\"attachment_106827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106827\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen.jpg\" alt=\"Tori paitan ramen with pork and duck.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tori paitan ramen with pork and duck. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What is available right now, though, is plenty tasty. The current signature item is the tori paitan ramen, a rich and creamy chicken broth with pork and duck chasu, menma, kale, and burdock. Try the standard bowl ($16) or load up on double chase ($18), but good luck finishing. The bowl is fairly heavy and protein-dense. While some of the ingredients are being imported from Japan, Shono has said he is also relying heavily on local farmers markets. All in all, it makes for a very dense and smooth dish.\u003c/p>\n\u003cp>For a slightly lighter meal, try the organic shoyu ($14), which comes with a pork and chicken broth, pork and duck chasu, kale, kale sprouts, menma, chives, and nori. Or, order the lightest of options, which is what we tried: the popular organic shio bowl ($9). The shio ramen is significantly lighter than either of the other non-vegetarian options, with thinner noodles and a watery broth. You can add extra pork or duck, or just enjoy the spice mixture of garlic, chives, nori, and shio tare.\u003c/p>\n\u003cp>Top it all off with a Suntory beer on tap, and you'll have a delicious authentic Japanese meal right here in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">\u003cstrong>Mensho Tokyo Ramen\u003c/strong>\u003c/a>\u003cbr>\n672 Geary St. [\u003ca href=\"https://goo.gl/IQDRul\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 800-8345\u003cbr>\nHours: Tues-Sun, 5pm-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/menya.shono\" target=\"_blank\">Shono Tomoharu\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shono_menya\" target=\"_blank\">@shono_menya\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/menya_shono/\" target=\"_blank\">menya_shono\u003c/a>\u003cbr>\nPrice range: $$ (ramen $9-$18)\u003c/p>\n\n",
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"excerpt": "The popular Mensho Tokyo Ramen is finally open in San Francisco. Expect authentic Japanese ramen worth the wait.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"They're just noodles,\" yelled a heckler, as he walked by the few dozen of us standing in line outside the newly opened Mensho Tokyo Ramen on Geary Street.\u003c/p>\n\u003cp>Sure, maybe it's \u003cem>just\u003c/em> noodles, but don't say that to popular ramen creator Tomoharu Shono.\u003c/p>\n\u003cp>This is Shono's first venture into the U.S., but his ramen shops in Tokyo are exceedingly popular and well-known for their inventive dishes. Each of the Tokyo shops has a specific theme, but the new San Francisco spot is more all-encompassing when it comes to authentic Japanese ramen.\u003c/p>\n\u003cp>What makes it authentic Japanese ramen? There are five things that make up ramen, said Abram Plaut, Shono's Bay Area-based business partner known as \u003ca href=\"https://www.instagram.com/ramen_beast/?hl=en\" target=\"_blank\">Ramen Beast\u003c/a> for his ramen reviews and coming ramen app. Those five pillars are: soup, noodles, toppings, oil, and tare (the sauces mixed in). Those can combine in an infinite number of variations, meaning that ramen is \"very simple,\" said Plaut, but also very complex. Much of the ramen around the Bay Area, he said, is really just \"noodle soup.\" But Mensho perfects the combination of all five pillars to elevate the dish beyond soup.\u003c/p>\n\u003cfigure id=\"attachment_106823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106823\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-outside.jpg\" alt=\"The line outside Mensho on a Tuesday night.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-outside-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The line outside Mensho on a Tuesday night. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The shop opened this past weekend and is open every night except Monday, but you may need to get there early to get a seat in the small space. Two long rows of tables, plus a narrow bar, manage to cram about 30 people into the storefront, but there's at least that many waiting for a seat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The wait can be long, and don't expect the line to get shorter anytime soon. The opening has been so hotly anticipated that one guy in front of us was already back for a second time. We showed up a little after 7 p.m. on a Tuesday and were seated around 8:30 p.m. There are also some kinks in the system that still need to be sorted out, in terms of order timing and service.\u003c/p>\n\u003cp>\"It's a work in progress,\" said Plaut. \"Be patient with us.\"\u003c/p>\n\u003cp>But the ramen, he promises, is worth the wait.\u003c/p>\n\u003cfigure id=\"attachment_106825\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003cimg class=\"size-large wp-image-106825\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg\" alt=\"The coming menu at Mensho Ramen.\" width=\"640\" height=\"982\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1440x2209.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-400x614.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-800x1227.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-768x1178.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-1180x1810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-inside-960x1473.jpg 960w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">The coming menu at Mensho Ramen. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Right now, the menu is limited to four main items: tori paitan ramen, organic shio or shoyu ramen, and vegan tantanmen. Ultimately, the full menu will include starters, like a starter ramen made via a coffee siphone of kombu dashi and kastuoboshi dashi poured over fresh noodles, and many more kinds of main dish ramen—tori paitan ramen, tonkotsu ramen, ebi miso ramen, organic shio and shoyu ramen, vegan tantanmen, and white truffle shio ramen—as well as tsukemen (a concentrated broth style) and mazesoba (a soup-less version).\u003c/p>\n\u003cp>Shono, who was in town for the opening, has returned to Japan, leaving the shop in the hands of Plaut and Japanese staff. But he'll be back in San Francisco at the end of the month and will roll out more of the menu then.\u003c/p>\n\u003cp>Particularly anticipated is the debut of the hand-made noodles. Right now, Mensho purchases its noodles from \u003ca href=\"http://yamachanramen.com/\" target=\"_blank\">Yamachan\u003c/a>, and that will continue to be the case for the next six months or so until the noodle prep room can be fully built out. The tonkotsu ramen is also on hold until a broth preparation process that meets U.S. food safety standards can be perfected. (In Japan, the broth heats for 8-10 hours and then sits for another 8-10 hours.)\u003c/p>\n\u003cfigure id=\"attachment_106827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-106827\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ramen.jpg\" alt=\"Tori paitan ramen with pork and duck.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ramen-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tori paitan ramen with pork and duck. \u003ccite>(Kelly O'Mara/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>What is available right now, though, is plenty tasty. The current signature item is the tori paitan ramen, a rich and creamy chicken broth with pork and duck chasu, menma, kale, and burdock. Try the standard bowl ($16) or load up on double chase ($18), but good luck finishing. The bowl is fairly heavy and protein-dense. While some of the ingredients are being imported from Japan, Shono has said he is also relying heavily on local farmers markets. All in all, it makes for a very dense and smooth dish.\u003c/p>\n\u003cp>For a slightly lighter meal, try the organic shoyu ($14), which comes with a pork and chicken broth, pork and duck chasu, kale, kale sprouts, menma, chives, and nori. Or, order the lightest of options, which is what we tried: the popular organic shio bowl ($9). The shio ramen is significantly lighter than either of the other non-vegetarian options, with thinner noodles and a watery broth. You can add extra pork or duck, or just enjoy the spice mixture of garlic, chives, nori, and shio tare.\u003c/p>\n\u003cp>Top it all off with a Suntory beer on tap, and you'll have a delicious authentic Japanese meal right here in San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://mensho.tokyo/\" target=\"_blank\">\u003cstrong>Mensho Tokyo Ramen\u003c/strong>\u003c/a>\u003cbr>\n672 Geary St. [\u003ca href=\"https://goo.gl/IQDRul\" target=\"_blank\">map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 800-8345\u003cbr>\nHours: Tues-Sun, 5pm-midnight\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/menya.shono\" target=\"_blank\">Shono Tomoharu\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/shono_menya\" target=\"_blank\">@shono_menya\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/menya_shono/\" target=\"_blank\">menya_shono\u003c/a>\u003cbr>\nPrice range: $$ (ramen $9-$18)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Babette: Artful Food at the New BAMPFA in Downtown Berkeley",
"title": "Babette: Artful Food at the New BAMPFA in Downtown Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The lush film \u003ca href=\"http://www.imdb.com/title/tt0092603/\" target=\"_blank\">Babette’s Feast\u003c/a> (1987) is about, among other things, the centrality of food in our lives. \u003ca href=\"http://babettecafe.com/\" target=\"_blank\">Babette\u003c/a>, the Berkeley café named after the Danish masterpiece, embodies the same values. When the new \u003ca href=\"http://www.bampfa.berkeley.edu/\" target=\"_blank\">BAMPFA\u003c/a> (Berkeley Art Museum and Pacific Film Archive) opened in downtown Berkeley last week, the café that has served both museum-goers and local residents for many years accompanied it into the exquisite Diller Scofidio + Renfro-designed space. Incorporated into the existing brutalist architecture is a clean, thoroughly contemporary, and aesthetically spare beauty.\u003c/p>\n\u003cfigure id=\"attachment_106771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/diners-architecture1.jpg\" alt=\"Long view of Babette, in the new BAMPFA.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long view of Babette, in the new BAMPFA. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/museum-steps.jpg\" alt=\"The museum’s dramatic entryway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The museum’s dramatic entryway. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much has been written about the new museum, and Babette deserves equal attention. Owned and run by husband-and-wife-team Joan Ellis and Patrick Hooker, the space is inviting and meditative. On the second floor, long and narrow, with generously spaced tables, the café is a respite from the buzz of all the heady art below, and the food is a wonderful combination of elegant and homey.\u003c/p>\n\u003cfigure id=\"attachment_106774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the signature dishes from the former location made its way onto the new menu: a trio of salads that changes monthly. You can order them separately or as a combo. The current trio is a roasted carrot, harissa and olive salad with chickpeas and cilantro, with a nice kick of heat; winter tabouleh of barley, feta cheese, cashews and parsley; and roasted beets with apples, walnuts, chicories, with pomegranate vinaigrette. All are flavor-saturated and speak to all the senses.\u003c/p>\n\u003cfigure id=\"attachment_106780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/salads.jpg\" alt=\"A trio of salads.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of salads. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Main courses are small and satisfying. We ordered the tamarind-glazed lamb riblets, which Ellis recounts she and Hooker invented on a recent drive up to Wine Country. The beautifully fatty ribs, finger food, are plated with broccolini with sriracha vinaigrette, a nice counterpoint to the sweet tanginess of the tamarind, pickled Asian pear and mashed sweet potatoes. A study in contrasts, the tender olive oil-braised pork shoulder is served atop mashed white beans with pleasingly bitter, earthy grilled radicchio, all doused with gremolata.\u003c/p>\n\u003cfigure id=\"attachment_106779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ribs.jpg\" alt=\"Tamarind-glazed lamb riblets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind-glazed lamb riblets. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pork.jpg\" alt=\"Olive oil-braised pork shoulder with grilled radicchio.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil-braised pork shoulder with grilled radicchio. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no wine list yet, but it’s in the works. Sit up near the counter where the action happens or down by the windows looking down, at various angles, onto gallery spaces. By all accounts, the launch of the new Babette has been a community affair. A former employee designed playful t-shirts of animal characters feasting around a dining table. And a friend designed a logo for mugs and other Babette-ware.\u003c/p>\n\u003cfigure id=\"attachment_106775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners1.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/front-counter.jpg\" alt=\"The table in the foreground is a remnant of the old Babette space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The table in the foreground is a remnant of the old Babette space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The previous incarnation of the café served only breakfast and lunch; these continue at the new space, but dinner is a new and welcome offering. This is some of the loveliest food you can get in a casual, affordable setting anywhere in the East Bay. \u003c/p>\n\u003cfigure id=\"attachment_106778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/restaurant-signage.jpg\" alt=\"Entrance to the new café.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new café. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://babettecafe.com/\" target=\"_blank\">\u003cstrong>Babette\u003c/strong>\u003c/a>\u003cbr>\n2155 Center St. [\u003ca href=\"https://goo.gl/4H6KbK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94720\u003cbr>\nPh: (510) 684-3036\u003cbr>\nHours: Wed-Sun, 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Babette/304297009593401\" target=\"_blank\">Babette Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Dinner entrees $16)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The lush film \u003ca href=\"http://www.imdb.com/title/tt0092603/\" target=\"_blank\">Babette’s Feast\u003c/a> (1987) is about, among other things, the centrality of food in our lives. \u003ca href=\"http://babettecafe.com/\" target=\"_blank\">Babette\u003c/a>, the Berkeley café named after the Danish masterpiece, embodies the same values. When the new \u003ca href=\"http://www.bampfa.berkeley.edu/\" target=\"_blank\">BAMPFA\u003c/a> (Berkeley Art Museum and Pacific Film Archive) opened in downtown Berkeley last week, the café that has served both museum-goers and local residents for many years accompanied it into the exquisite Diller Scofidio + Renfro-designed space. Incorporated into the existing brutalist architecture is a clean, thoroughly contemporary, and aesthetically spare beauty.\u003c/p>\n\u003cfigure id=\"attachment_106771\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/diners-architecture1.jpg\" alt=\"Long view of Babette, in the new BAMPFA.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106771\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/diners-architecture1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Long view of Babette, in the new BAMPFA. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106773\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/museum-steps.jpg\" alt=\"The museum’s dramatic entryway.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106773\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/museum-steps-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The museum’s dramatic entryway. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Much has been written about the new museum, and Babette deserves equal attention. Owned and run by husband-and-wife-team Joan Ellis and Patrick Hooker, the space is inviting and meditative. On the second floor, long and narrow, with generously spaced tables, the café is a respite from the buzz of all the heady art below, and the food is a wonderful combination of elegant and homey.\u003c/p>\n\u003cfigure id=\"attachment_106774\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106774\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the signature dishes from the former location made its way onto the new menu: a trio of salads that changes monthly. You can order them separately or as a combo. The current trio is a roasted carrot, harissa and olive salad with chickpeas and cilantro, with a nice kick of heat; winter tabouleh of barley, feta cheese, cashews and parsley; and roasted beets with apples, walnuts, chicories, with pomegranate vinaigrette. All are flavor-saturated and speak to all the senses.\u003c/p>\n\u003cfigure id=\"attachment_106780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/salads.jpg\" alt=\"A trio of salads.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/salads-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A trio of salads. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Main courses are small and satisfying. We ordered the tamarind-glazed lamb riblets, which Ellis recounts she and Hooker invented on a recent drive up to Wine Country. The beautifully fatty ribs, finger food, are plated with broccolini with sriracha vinaigrette, a nice counterpoint to the sweet tanginess of the tamarind, pickled Asian pear and mashed sweet potatoes. A study in contrasts, the tender olive oil-braised pork shoulder is served atop mashed white beans with pleasingly bitter, earthy grilled radicchio, all doused with gremolata.\u003c/p>\n\u003cfigure id=\"attachment_106779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/ribs.jpg\" alt=\"Tamarind-glazed lamb riblets.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/ribs-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tamarind-glazed lamb riblets. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/pork.jpg\" alt=\"Olive oil-braised pork shoulder with grilled radicchio.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106776\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/pork-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil-braised pork shoulder with grilled radicchio. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is no wine list yet, but it’s in the works. Sit up near the counter where the action happens or down by the windows looking down, at various angles, onto gallery spaces. By all accounts, the launch of the new Babette has been a community affair. A former employee designed playful t-shirts of animal characters feasting around a dining table. And a friend designed a logo for mugs and other Babette-ware.\u003c/p>\n\u003cfigure id=\"attachment_106775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/owners1.jpg\" alt=\"Babette chef-owners Joan Ellis and Patrick Hooker.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106775\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/owners1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Babette chef-owners Joan Ellis and Patrick Hooker. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_106772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/front-counter.jpg\" alt=\"The table in the foreground is a remnant of the old Babette space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106772\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/front-counter-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The table in the foreground is a remnant of the old Babette space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The previous incarnation of the café served only breakfast and lunch; these continue at the new space, but dinner is a new and welcome offering. This is some of the loveliest food you can get in a casual, affordable setting anywhere in the East Bay. \u003c/p>\n\u003cfigure id=\"attachment_106778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/02/restaurant-signage.jpg\" alt=\"Entrance to the new café.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-106778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/02/restaurant-signage-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to the new café. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://babettecafe.com/\" target=\"_blank\">\u003cstrong>Babette\u003c/strong>\u003c/a>\u003cbr>\n2155 Center St. [\u003ca href=\"https://goo.gl/4H6KbK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94720\u003cbr>\nPh: (510) 684-3036\u003cbr>\nHours: Wed-Sun, 9am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Babette/304297009593401\" target=\"_blank\">Babette Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Dinner entrees $16)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"perspectives": {
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"planet-money": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"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.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"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",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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