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"disqusTitle": "Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco",
"title": "Chef Gabriela Cámara's Cala Brings Coastal Mexican Food to San Francisco",
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"content": "\u003cfigure id=\"attachment_101155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chef1920.jpg\" alt=\"Chef Gabriela Cámara in her kitchen on opening night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gabriela Cámara in her kitchen on opening night. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Gabriela Cámara is known throughout Mexico for her refined command of seafood, at both \u003ca href=\"http://www.contramar.com.mx/\" target=\"_blank\">Contramar\u003c/a> and \u003ca href=\"http://merotoro.mx/\" target=\"_blank\">MeroToro\u003c/a>. The former is arguably Mexico City’s best landlocked seafood restaurant, and the latter is a deep exploration of the cooking of Baja, both surf and turf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> is Cámara’s first restaurant in the U.S., and it opened softly last night in San Francisco’s outer Hayes Valley on Fell Street at Van Ness.\u003c/p>\n\u003cp>Cámara was in the kitchen this evening the whole time I was marveling at the gorgeous space, preparing course after course of deeply satisfying food. At one point, her five-year-old son waltzed in to the dining room and began charming total strangers.\u003c/p>\n\u003cp>The menu is currently very small to allow the staff to get their bearings. Any confusion that arose was handled graciously and gracefully by a warm and welcoming crew. It’s clear that they are part of the mission to bring Cámara’s bold seafood recipes to the northern California coast.\u003c/p>\n\u003cfigure id=\"attachment_101152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920.jpg\" alt=\"The bar and communal dining space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and communal dining space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she arrives with accolades from other luminaries, including Diana Kennedy and Alice Waters, it is \u003ca href=\"http://www.goodfoodmexicocity.com/ladies-who-lunch-the-women-of-mexican-cuisine.html#/offtopic/\" target=\"_blank\">Nicholas Gilman\u003c/a>, Mexico City-based blogger and author of \u003cem>Good Food Mexico City\u003c/em>, who argues that Cámara is one of a handful of women who have kept the culinary traditions of Mexico alive while innovating and exploring her own style.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I started my meal with a margarita made from \u003ca href=\"http://www.anchordistilling.com/brand/mezcal/\" target=\"_blank\">Mezcal Amarás\u003c/a> with citrus cane syrup, lime juice and orange bitters. It’s a wonder how the simple shift from tequila to mezcal skews the classic drink in an altogether new direction, with its essentially phenolic quality. (In lay terms, it has a fresh Band-Aid aroma, but that doesn’t make it sound nearly as good as it is.) This flavor is ideal with the high-acid foods on the menu, including the \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Escabeche\" target=\"_blank\">escabeche\u003c/a>\u003c/em> of vegetables that came out as a little snack at the beginning.\u003c/p>\n\u003cfigure id=\"attachment_101157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/margarita1920.jpg\" alt=\"Mezcal margarita and vegetable escabeche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezcal margarita and vegetable escabeche. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then I ordered three dishes off the menu of 11 items. First up was a plate of four mini-tostadas topped with silky raw trout, a creamy chipotle sauce and fried leeks. It’s a perfect starter to share, each just a few hand-held bites and light as a feather.\u003c/p>\n\u003cfigure id=\"attachment_101159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/trout1920.jpg\" alt=\"Trout tostadas with chipotle sauce and fried leeks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trout tostadas with chipotle sauce and fried leeks. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A colorful, glistening halibut ceviche arrived next, with sea beans and avocado, redolent of lime and served with homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tostones\" target=\"_blank\">tostones\u003c/a>\u003c/em>. The tomatoes are chopped more finely than is typical, giving the dish careful composure.\u003c/p>\n\u003cfigure id=\"attachment_101154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ceviche1920.jpg\" alt=\"Cala's Halibut ceviche with sea beans and avocado\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halibut ceviche with sea beans and avocado \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the best dish of all appeared in a string of excellent dishes: Bay shrimp with habañero scooped into homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">chicharrónes\u003c/a>\u003c/em>, which were crisp around the sides and meltingly chewy under the shrimp mixture. What looked like minced cucumbers were, blessedly, little pieces of celery; they gave the sweet shrimp an unexpected and welcome earthiness.\u003c/p>\n\u003cfigure id=\"attachment_101158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/shrimp1920.jpg\" alt=\"Chicharrónes and bay shrimp with habañero.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrónes and Bay shrimp with habañero.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While seafood is the kitchen’s focus, sustainability is its mission. Cámara has worked hard to source sustainable fish that will work for her style of cooking. Based on what I saw last evening, these local choices translate seamlessly to the Mexican flavor profiles.\u003c/p>\n\u003cp>I should have ordered the cucumber sorbet and lemon granite with mezcal and \u003cem>\u003ca href=\"http://mezcalistas.com/sal-de-gusano/\" target=\"_blank\">sal de gusano\u003c/a>\u003c/em> for dessert. It was a warm night, and it would’ve completed the agave circle, echoing back to the lovely mezcal margarita I’d started with.\u003c/p>\n\u003cp>But alas, I was too full. But I was satiated by the aesthetic pleasure of the room: distressed white walls; a fiddlehead fig tree growing up through the center of the room; a wall of vines along the side; the city’s first restaurant with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/05/two-east-bay-restaurants-take-unique-approach-to-noise/\" target=\"_blank\">Meyer sound system\u003c/a>. I can’t wait for the full menu to be available, along with the taco truck Cámara is planning to put out back.\u003c/p>\n\u003cfigure id=\"attachment_101153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920a.jpg\" alt=\"The fiddlehead fern in the center of the dining room.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fiddlehead fern in the center of the dining room.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">\u003cstrong>Cala\u003c/strong>\u003c/a>\u003cbr>\n149 Fell St. [\u003ca href=\"https://goo.gl/F1wVZm\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 660-7701\u003cbr>\nHours: Daily, 6-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/g_camara_b\" target=\"_blank\">@g_camara_b\u003c/a>\u003cbr>\nPrice Range: Small plates, $-$$ ($7-$18); larger plates, $$$-$$$$ ($19-$38)\u003c/p>\n\u003cfigure id=\"attachment_101156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/exterior1920.jpg\" alt=\"The entrance to Cala on Fell Street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Cala on Fell Street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Mexico culinary star Gabriela Cámara opens her first stateside restaurant in Hayes Valley.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_101155\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/chef1920.jpg\" alt=\"Chef Gabriela Cámara in her kitchen on opening night.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/chef1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Gabriela Cámara in her kitchen on opening night. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Gabriela Cámara is known throughout Mexico for her refined command of seafood, at both \u003ca href=\"http://www.contramar.com.mx/\" target=\"_blank\">Contramar\u003c/a> and \u003ca href=\"http://merotoro.mx/\" target=\"_blank\">MeroToro\u003c/a>. The former is arguably Mexico City’s best landlocked seafood restaurant, and the latter is a deep exploration of the cooking of Baja, both surf and turf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">Cala\u003c/a> is Cámara’s first restaurant in the U.S., and it opened softly last night in San Francisco’s outer Hayes Valley on Fell Street at Van Ness.\u003c/p>\n\u003cp>Cámara was in the kitchen this evening the whole time I was marveling at the gorgeous space, preparing course after course of deeply satisfying food. At one point, her five-year-old son waltzed in to the dining room and began charming total strangers.\u003c/p>\n\u003cp>The menu is currently very small to allow the staff to get their bearings. Any confusion that arose was handled graciously and gracefully by a warm and welcoming crew. It’s clear that they are part of the mission to bring Cámara’s bold seafood recipes to the northern California coast.\u003c/p>\n\u003cfigure id=\"attachment_101152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920.jpg\" alt=\"The bar and communal dining space.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and communal dining space. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While she arrives with accolades from other luminaries, including Diana Kennedy and Alice Waters, it is \u003ca href=\"http://www.goodfoodmexicocity.com/ladies-who-lunch-the-women-of-mexican-cuisine.html#/offtopic/\" target=\"_blank\">Nicholas Gilman\u003c/a>, Mexico City-based blogger and author of \u003cem>Good Food Mexico City\u003c/em>, who argues that Cámara is one of a handful of women who have kept the culinary traditions of Mexico alive while innovating and exploring her own style.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I started my meal with a margarita made from \u003ca href=\"http://www.anchordistilling.com/brand/mezcal/\" target=\"_blank\">Mezcal Amarás\u003c/a> with citrus cane syrup, lime juice and orange bitters. It’s a wonder how the simple shift from tequila to mezcal skews the classic drink in an altogether new direction, with its essentially phenolic quality. (In lay terms, it has a fresh Band-Aid aroma, but that doesn’t make it sound nearly as good as it is.) This flavor is ideal with the high-acid foods on the menu, including the \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Escabeche\" target=\"_blank\">escabeche\u003c/a>\u003c/em> of vegetables that came out as a little snack at the beginning.\u003c/p>\n\u003cfigure id=\"attachment_101157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/margarita1920.jpg\" alt=\"Mezcal margarita and vegetable escabeche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/margarita1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mezcal margarita and vegetable escabeche. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Then I ordered three dishes off the menu of 11 items. First up was a plate of four mini-tostadas topped with silky raw trout, a creamy chipotle sauce and fried leeks. It’s a perfect starter to share, each just a few hand-held bites and light as a feather.\u003c/p>\n\u003cfigure id=\"attachment_101159\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/trout1920.jpg\" alt=\"Trout tostadas with chipotle sauce and fried leeks.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/trout1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trout tostadas with chipotle sauce and fried leeks. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A colorful, glistening halibut ceviche arrived next, with sea beans and avocado, redolent of lime and served with homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Tostones\" target=\"_blank\">tostones\u003c/a>\u003c/em>. The tomatoes are chopped more finely than is typical, giving the dish careful composure.\u003c/p>\n\u003cfigure id=\"attachment_101154\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/ceviche1920.jpg\" alt=\"Cala's Halibut ceviche with sea beans and avocado\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/ceviche1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Halibut ceviche with sea beans and avocado \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, the best dish of all appeared in a string of excellent dishes: Bay shrimp with habañero scooped into homemade \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">chicharrónes\u003c/a>\u003c/em>, which were crisp around the sides and meltingly chewy under the shrimp mixture. What looked like minced cucumbers were, blessedly, little pieces of celery; they gave the sweet shrimp an unexpected and welcome earthiness.\u003c/p>\n\u003cfigure id=\"attachment_101158\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/shrimp1920.jpg\" alt=\"Chicharrónes and bay shrimp with habañero.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101158\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/shrimp1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicharrónes and Bay shrimp with habañero.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While seafood is the kitchen’s focus, sustainability is its mission. Cámara has worked hard to source sustainable fish that will work for her style of cooking. Based on what I saw last evening, these local choices translate seamlessly to the Mexican flavor profiles.\u003c/p>\n\u003cp>I should have ordered the cucumber sorbet and lemon granite with mezcal and \u003cem>\u003ca href=\"http://mezcalistas.com/sal-de-gusano/\" target=\"_blank\">sal de gusano\u003c/a>\u003c/em> for dessert. It was a warm night, and it would’ve completed the agave circle, echoing back to the lovely mezcal margarita I’d started with.\u003c/p>\n\u003cp>But alas, I was too full. But I was satiated by the aesthetic pleasure of the room: distressed white walls; a fiddlehead fig tree growing up through the center of the room; a wall of vines along the side; the city’s first restaurant with a \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/05/two-east-bay-restaurants-take-unique-approach-to-noise/\" target=\"_blank\">Meyer sound system\u003c/a>. I can’t wait for the full menu to be available, along with the taco truck Cámara is planning to put out back.\u003c/p>\n\u003cfigure id=\"attachment_101153\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/bar1920a.jpg\" alt=\"The fiddlehead fern in the center of the dining room.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/bar1920a-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fiddlehead fern in the center of the dining room.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.calarestaurant.com/\" target=\"_blank\">\u003cstrong>Cala\u003c/strong>\u003c/a>\u003cbr>\n149 Fell St. [\u003ca href=\"https://goo.gl/F1wVZm\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94102\u003cbr>\nPh: (415) 660-7701\u003cbr>\nHours: Daily, 6-10pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/g_camara_b\" target=\"_blank\">@g_camara_b\u003c/a>\u003cbr>\nPrice Range: Small plates, $-$$ ($7-$18); larger plates, $$$-$$$$ ($19-$38)\u003c/p>\n\u003cfigure id=\"attachment_101156\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/exterior1920.jpg\" alt=\"The entrance to Cala on Fell Street.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-101156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/exterior1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Cala on Fell Street. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: The Best Breakfast Sandwiches in Oakland",
"title": "5 Bites: The Best Breakfast Sandwiches in Oakland",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>I've got more of a savory tooth than a sweet one when it comes to breakfast, so I usually pass on pancakes and waffles and start scanning the menu for omelets and other egg dishes. Breakfast sandwiches -- whether on biscuits, rolls or other breads -- are one of my go-to morning items (especially if I need a portable meal), and fortunately there's plenty of delicious options available around my neighborhood. Let us know your favorites in the comments, and if you're looking for bagel-related choices, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">check out this previous guide\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Best Breakfast Sandwich That Will Keep Vampires at Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/stag.jpg\" alt=\"Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The retro-hunting lodge-cum-antiques shop vibe is strong at \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>, but its comfort food menu is a modern take on classic American sandwiches. While the menu changes weekly (check \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">Twitter \u003c/a>for updates), their tasty breakfast sandwich usually makes an appearance. The oil-poached egg with melted Gruyère cheese and a smattering of greens piled on top of a soft brioche roll is held together by a rich helping of garlicky aioli. You can add bacon or smoked trout if you want some meaty extras for your sandwich. Stag's also serves up other breakfast items until 10:45AM, including bagelwiches or paninis. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>\u003cbr>\n362 17th St. [\u003ca href=\"https://goo.gl/maps/lhpwp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 8am-10:45am; Sat-Sun 9am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Biscuit Breakfast Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52351.jpg\" alt=\"You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hop on or off BART at the West Oakland station, and you'll be right across the street from the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>. This neighborhood grocery store also houses \u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>, a small café and catering company that specializes in Southern-inspired cuisine. They offer a wide array of alluring breakfast items, but their egg-and-cheese biscuit sandwich is the most drool-worthy way to jumpstart your morning. It's a pretty substantive sandwich that'll tide you over way past lunchtime, but you can pile on bacon or chicken sausage if you're seeking additional decadent toppings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/maps/TSZP2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Thu 7am-4pm; Sat 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\" target=\"_blank\">@zellaskitchen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003cstrong>Best East Coast-Style Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CafeUnderwood.jpg\" alt=\"The Yoakland and Jersey Breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the tri-state area.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yoakland and Jersey breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the East Coast tri-state area. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in my student days at New York University, I'd often grab a quick bagel with cream cheese or an egg-and-cheese on a roll from the local deli before heading to class. Cafe Underwood's two breakfast sandwiches are gussied-up versions of what you'll often find in the \u003ca href=\"https://en.wikipedia.org/wiki/Tri-state_area\" target=\"_blank\">tri-state\u003c/a> area. Served on perfectly toasted Kaiser rolls flecked with poppy seeds, you can choose from the \"Yoakland\" (with an oozing over-easy fried egg with melted cheddar cheese, garlicky aioli and greens) or the \"Jersey Style\" (fried egg, melted cheddar cheese, Taylor ham and ketchup). Both go well with their coffee (brewed with beans from local company \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>) and feel free to use the complimentary Wi-Fi if \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/\" target=\"_blank\">you've brought your laptop with you\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodoakland.com/\" target=\"_blank\">Cafe Underwood\u003c/a>\u003c/strong>\u003cbr>\n308 41st St. [\u003ca href=\"https://goo.gl/maps/bdKak\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 995-6660\u003cbr>\nHours: Mon-Thu 7:30am-10pm; Sat 8am-10pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeunderwood\" target=\"_blank\">Underwood Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeUnderwood\" target=\"_blank\">@CafeUnderwood\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Torta\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5587.jpg\" alt=\"Cosecha's hefty torta sandwich requires two hands and several napkins.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha's hefty torta sandwich requires two hands and several napkins. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever tried \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha's\u003c/a> superb Mexican-style sandwiches, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Torta\" target=\"_blank\">tortas\u003c/a>\u003c/em>, for lunch -- then you should definitely head over at the next available opportunity for Saturday brunch. It's the only time you can order their breakfast \u003cem>torta\u003c/em> that's layered with soft, organic scrambled eggs (from \u003ca href=\"https://www.facebook.com/Free-Spirit-Farm-232082319390/timeline/\" target=\"_blank\">Free Spirit Farm\u003c/a>), bacon, \u003cem>guacamole\u003c/em>, tomato, cilantro and \u003cem>guajillo\u003c/em> salsa spooned on top of a crusty white roll. Chances are you'll leave happily full with red-stained fingertips (a small price to pay for this flavorful sandwich).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>\u003c/strong>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/maps/P4iH7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 11am-3:30pm Sat 10:30am-3:30pm; Closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cosecha/136898683051384\" target=\"_blank\">Cosecha\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Egg McMuffin Clone\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5601.jpg\" alt=\"You get more bang for your buck with Chop Bar's version of the Egg McMuffin.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You get more bang for your buck with Chop Bar's version of the Egg McMuffin. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you're willing to spend just a a dollar or two more, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar's\u003c/a> breakfast sandwich is a pretty good deal at $5. And you get a generous-size English muffin stuffed with a poached egg, cheddar cheese and thick-cut slices of \u003ca href=\"http://www.newsomscountryham.com/\" target=\"_blank\">Col. Newsom's Kentucky ham\u003c/a> (avocado is extra, and if they happen to run out of ham -- don't worry, their bacon is a fine substitute as pictured above.) Plus they have their own walk-up window where you can get coffee and other breakfasty items if you're on the run and want to bypass the wait for the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\nAddress: 247 4th Street [\u003ca href=\"https://goo.gl/maps/xwZyq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: (Breakfast Hours)Mon-Fri 8am-11am; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chopbar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n",
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"excerpt": "Got more of a savory tooth than a sweet one for your morning meal? Check out these options for the best breakfast sandwiches in Oakland.",
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"description": "Got more of a savory tooth than a sweet one for your morning meal? Check out these options for the best breakfast sandwiches in Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I've got more of a savory tooth than a sweet one when it comes to breakfast, so I usually pass on pancakes and waffles and start scanning the menu for omelets and other egg dishes. Breakfast sandwiches -- whether on biscuits, rolls or other breads -- are one of my go-to morning items (especially if I need a portable meal), and fortunately there's plenty of delicious options available around my neighborhood. Let us know your favorites in the comments, and if you're looking for bagel-related choices, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/10/14/bay-area-bites-guide-to-10-favorite-east-bay-bagels/\" target=\"_blank\">check out this previous guide\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Best Breakfast Sandwich That Will Keep Vampires at Bay\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/stag.jpg\" alt=\"Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101017\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/stag-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just in case you didn't get enough aioli slathered onto your sandwich, Stag's Lunchette kindly gives you an extra dollop on the side. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The retro-hunting lodge-cum-antiques shop vibe is strong at \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>, but its comfort food menu is a modern take on classic American sandwiches. While the menu changes weekly (check \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">Twitter \u003c/a>for updates), their tasty breakfast sandwich usually makes an appearance. The oil-poached egg with melted Gruyère cheese and a smattering of greens piled on top of a soft brioche roll is held together by a rich helping of garlicky aioli. You can add bacon or smoked trout if you want some meaty extras for your sandwich. Stag's also serves up other breakfast items until 10:45AM, including bagelwiches or paninis. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a> \u003c/strong>\u003cbr>\n362 17th St. [\u003ca href=\"https://goo.gl/maps/lhpwp\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-7824\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 8am-10:45am; Sat-Sun 9am-12pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/STAGSLUNCHETTE\" target=\"_blank\">Stag's Lunchette\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/stagslunchette\" target=\"_blank\">@stagslunchette\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Biscuit Breakfast Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_52351.jpg\" alt=\"You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-101138\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_52351-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can skip lunch as Zella's Soulful Kitchen's hearty breakfast biscuit sandwich with bacon will tide you over until dinnertime. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hop on or off BART at the West Oakland station, and you'll be right across the street from the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Cooperative\u003c/a>. This neighborhood grocery store also houses \u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>, a small café and catering company that specializes in Southern-inspired cuisine. They offer a wide array of alluring breakfast items, but their egg-and-cheese biscuit sandwich is the most drool-worthy way to jumpstart your morning. It's a pretty substantive sandwich that'll tide you over way past lunchtime, but you can pile on bacon or chicken sausage if you're seeking additional decadent toppings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zellassoulfulkitchen.com/\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003c/strong>\u003cbr>\n1430 7th St. [\u003ca href=\"https://goo.gl/maps/TSZP2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Thu 7am-4pm; Sat 9am-2pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Zellassoulfulkitchen\" target=\"_blank\">Zella's Soulful Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/zellaskitchen\" target=\"_blank\">@zellaskitchen\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>\u003cstrong>Best East Coast-Style Sandwich\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/CafeUnderwood.jpg\" alt=\"The Yoakland and Jersey Breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the tri-state area.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100509\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/CafeUnderwood-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Yoakland and Jersey breakfast sandwiches from Oakland's Cafe Underwood are inspired takes on what you'd find in delis in the East Coast tri-state area. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in my student days at New York University, I'd often grab a quick bagel with cream cheese or an egg-and-cheese on a roll from the local deli before heading to class. Cafe Underwood's two breakfast sandwiches are gussied-up versions of what you'll often find in the \u003ca href=\"https://en.wikipedia.org/wiki/Tri-state_area\" target=\"_blank\">tri-state\u003c/a> area. Served on perfectly toasted Kaiser rolls flecked with poppy seeds, you can choose from the \"Yoakland\" (with an oozing over-easy fried egg with melted cheddar cheese, garlicky aioli and greens) or the \"Jersey Style\" (fried egg, melted cheddar cheese, Taylor ham and ketchup). Both go well with their coffee (brewed with beans from local company \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>) and feel free to use the complimentary Wi-Fi if \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/01/cafe-underwood-north-oaklands-new-work-at-home-cafe/\" target=\"_blank\">you've brought your laptop with you\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.underwoodoakland.com/\" target=\"_blank\">Cafe Underwood\u003c/a>\u003c/strong>\u003cbr>\n308 41st St. [\u003ca href=\"https://goo.gl/maps/bdKak\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 995-6660\u003cbr>\nHours: Mon-Thu 7:30am-10pm; Sat 8am-10pm; Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cafeunderwood\" target=\"_blank\">Underwood Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/CafeUnderwood\" target=\"_blank\">@CafeUnderwood\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Torta\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_100986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5587.jpg\" alt=\"Cosecha's hefty torta sandwich requires two hands and several napkins.\" width=\"1920\" height=\"1079\" class=\"size-full wp-image-100986\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5587-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cosecha's hefty torta sandwich requires two hands and several napkins. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've ever tried \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha's\u003c/a> superb Mexican-style sandwiches, or \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Torta\" target=\"_blank\">tortas\u003c/a>\u003c/em>, for lunch -- then you should definitely head over at the next available opportunity for Saturday brunch. It's the only time you can order their breakfast \u003cem>torta\u003c/em> that's layered with soft, organic scrambled eggs (from \u003ca href=\"https://www.facebook.com/Free-Spirit-Farm-232082319390/timeline/\" target=\"_blank\">Free Spirit Farm\u003c/a>), bacon, \u003cem>guacamole\u003c/em>, tomato, cilantro and \u003cem>guajillo\u003c/em> salsa spooned on top of a crusty white roll. Chances are you'll leave happily full with red-stained fingertips (a small price to pay for this flavorful sandwich).\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">Cosecha\u003c/a>\u003c/strong>\u003cbr>\n907 Washington St. [\u003ca href=\"https://goo.gl/maps/P4iH7\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-5900\u003cbr>\nHours: (Breakfast Hours) Mon-Fri 11am-3:30pm Sat 10:30am-3:30pm; Closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cosecha/136898683051384\" target=\"_blank\">Cosecha\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cosechacafe\" target=\"_blank\">@cosechacafe\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003cstrong>Best Egg McMuffin Clone\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_101006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_5601.jpg\" alt=\"You get more bang for your buck with Chop Bar's version of the Egg McMuffin.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-101006\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_5601-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You get more bang for your buck with Chop Bar's version of the Egg McMuffin. \u003ccite>(Jenny Oh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you're willing to spend just a a dollar or two more, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar's\u003c/a> breakfast sandwich is a pretty good deal at $5. And you get a generous-size English muffin stuffed with a poached egg, cheddar cheese and thick-cut slices of \u003ca href=\"http://www.newsomscountryham.com/\" target=\"_blank\">Col. Newsom's Kentucky ham\u003c/a> (avocado is extra, and if they happen to run out of ham -- don't worry, their bacon is a fine substitute as pictured above.) Plus they have their own walk-up window where you can get coffee and other breakfasty items if you're on the run and want to bypass the wait for the restaurant. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>\u003c/strong>\u003cbr>\nAddress: 247 4th Street [\u003ca href=\"https://goo.gl/maps/xwZyq\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 834-2467\u003cbr>\nHours: (Breakfast Hours)Mon-Fri 8am-11am; Sat-Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/chopbar\" target=\"_blank\">@ChopBar\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Vegan and Gluten-Free Fast Food at Amy's Drive Thru in Rohnert Park",
"title": "Eating Vegan and Gluten-Free Fast Food at Amy's Drive Thru in Rohnert Park",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Andy and Rachel Berliner started their line of vegetarian frozen dinners in 1987 after their daughter Amy was born and the time-crunched parents couldn’t find any healthy frozen meals that didn’t “\u003ca href=\"http://money.cnn.com/2009/02/18/smallbusiness/amys_kitchen_startup_story.fsb/\" target=\"_blank\">taste like cardboard\u003c/a>.” Now the founders of \u003ca href=\"http://www.amys.com/\" target=\"_blank\">Amy’s Kitchen\u003c/a> are attempting to start a sea change in another, historically unhealthy food market: fast food. \u003c/p>\n\u003cfigure id=\"attachment_100535\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0960.jpg\">\u003cimg class=\"size-full wp-image-100535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0960.jpg\" alt=\"Amy's Drive Thru in Rohnert Park.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's Drive Thru in Rohnert Park. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The result is \u003ca href=\"http://www.amysdrivethru.com/\" target=\"_blank\">Amy's Drive Thru\u003c/a> in Rohnert Park (the company is headquartered in Petaluma and operates a processing plant in Santa Rosa,) which opened at the end of July. By most accounts, it’s been a success. Hundreds lined up for \u003ca href=\"http://www.pressdemocrat.com/news/4232050-181/hundreds-line-up-for-debut\" target=\"_blank\">its opening\u003c/a>, and the restaurant has already racked up more than 200 \u003ca href=\"http://www.yelp.com/biz/amys-drive-thru-rohnert-park\" target=\"_blank\">Yelp reviews\u003c/a> in under two months. When I visited around 1 PM on a Saturday, the drive through was backed up, and virtually all of the parking spots were taken. We were elated when we saw two free spots next to each other, but alas, those were for electric vehicles only.\u003c/p>\n\u003cfigure id=\"attachment_100534\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0958.jpg\">\u003cimg class=\"size-full wp-image-100534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0958.jpg\" alt=\"Communal tables outside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Communal tables outside. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is located in the heart of enemy territory: a main thoroughfare just off the freeway that’s bordered by a handful of fast food chains: In-N-Out a block to the right, Arby’s to the left, McDonald’s in a nearby Walmart, and a Taco Bell across the street. The sprawling Graton Casino looms in the background, visible from inside the restaurant, just a field away.\u003c/p>\n\u003cfigure id=\"attachment_100537\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0972.jpg\">\u003cimg class=\"size-full wp-image-100537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0972.jpg\" alt=\"Landscaping at Amy's Drive Thru.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Landscaping at Amy's Drive Thru. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amy's Drive Thru looks like a retrofitted barn, with high, beamed ceilings, a living roof and a water tower that collects rainwater for the landscaping. Inside, it’s bright and airy, with huge windows and a calming color palette (muted greens, greys and blues) that suggests an expensive Big Sur spa.\u003c/p>\n\u003cfigure id=\"attachment_100532\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0954.jpg\">\u003cimg class=\"size-full wp-image-100532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0954.jpg\" alt=\"Inside seating at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside seating at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100531\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0948.jpg\">\u003cimg class=\"size-full wp-image-100531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0948.jpg\" alt=\"The color station at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The color station at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is small and simple, featuring burgers, pizza, burritos, chili, salads and mac and cheese. (A style note: typically, I might put scare quotes around vegan “burgers” or “cheese” but since everything I consumed for this piece was a vegan or gluten-free version of its traditional self, I’m skipping those). Everything is vegetarian, and all menu items can be made gluten-free and vegan.\u003c/p>\n\u003cfigure id=\"attachment_100528\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0925.jpg\">\u003cimg class=\"size-full wp-image-100528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0925.jpg\" alt='The vegan \"Amy\" burger.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The vegan \"Amy\" burger. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like any self-respecting fast food place, the cornerstone of the menu is the burger. The burger (“The Amy”) comes with two patties made from what appeared to be a combination of grains, mushrooms and quinoa (Amy’s didn’t respond to a request for ingredient lists) and comes with traditional fixings: cheese, lettuce, tomato, onion, pickle and a special sauce. The burger hit all of the right notes: a crispy burger; soft bun; flavorful pickles; lettuce and onion adding a welcome textural contrast; and a satisfyingly tangy sauce. The vegan cheese melted well and added a comforting texture. The patty--the Berliners say they went through over \u003ca href=\"http://sf.eater.com/2015/7/22/9015613/amys-kitchen-drive-thru-fast-food-vegetarian-california\" target=\"_blank\">1,000 versions\u003c/a> of it before they settled on the current recipe. It had a nicely crisped edge and the mushrooms gave it a meaty texture.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The patty was well-seasoned and remarkably inoffensive in a way that made me not miss meat. It sent me into a psychological tailspan: how much does the meat really matter in a fast food burger? When I eat a double-double from In-N-Out, how much of my enjoyment comes from the meat itself--a thin, fairly bland patty from a probably unhappy cow--and how much comes from the accessories: the salty, melted cheese; sweetly acidic ketchup; and crunchy vegetables, topped with a piquant secret sauce?\u003c/p>\n\u003cfigure id=\"attachment_100529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0929.jpg\" alt=\"Vegan, gluten-free mac and cheese with tomatoes and green onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan, gluten-free mac and cheese with tomatoes and green onions. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also tried the vegan and gluten-free mac and cheese with tomatoes and green onion. Despite its nontraditional ingredients--it’s made from rice noodles and \u003ca href=\"http://us.daiyafoods.com/\" target=\"_blank\">Daiya\u003c/a>--the texture was perfect. The chewy noodles held up to the thick cheesy sauce, and the bread crumbs provided a nice textural contrast. But while the texture was great, the taste was less so. It had an unidentifiable, yet distinctly off flavor--ironically, the same kind of fake, slightly sweet taste of \u003ca href=\"http://www.kraftmacandcheese.com/products/bluebox/the-cheesiest\" target=\"_blank\">Kraft’s blue box\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_100526\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0913.jpg\">\u003cimg class=\"wp-image-100526 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0913.jpg\" alt=\"A vegan chocolate shake.\" width=\"1920\" height=\"1675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-400x349.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-1440x1256.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-1180x1029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-960x838.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A vegan chocolate shake. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a chocolate milkshake, made with almond and coconut milks, and sweetened with agave. There was none of the chalkiness or graininess of some non-dairy ice creams, but even compared to a dairy-based milkshakes, it holds up. It was spiked with a subtle, welcome coconut flavor and slight nuttiness, and had a depth of flavor and a decadence that my beloved \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a> milkshakes--even with their declarations that they’re made from “Real Ice Cream”--lacked.\u003c/p>\n\u003cfigure id=\"attachment_100533\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0949.jpg\">\u003cimg class=\"size-full wp-image-100533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0949.jpg\" alt=\"The afternoon rush at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The afternoon rush at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could argue that this type of fast food isn’t necessarily healthier than the traditional kind. After all, fake cheese and fake ice cream \u003ca href=\"http://www.bonappetit.com/trends/article/i-m-sick-of-people-thinking-vegan-food-is-healthy\" target=\"_blank\">have calories too\u003c/a>. You could argue that we shouldn’t be prioritizing fast food at all, and should be instead be focusing on \u003ca href=\"http://civileats.com/2014/11/17/toss-those-take-out-menus-new-study-says-cooking-makes-us-healthier/\" target=\"_blank\">cooking more at home\u003c/a>. But no one can argue that Amy’s Drive Thru isn’t a step in the right direction. Americans aren’t going to stop eating their \u003ca href=\"http://blogs.wsj.com/numbers/how-much-meat-do-americans-eat-then-and-now-1792/\" target=\"_blank\">70 pounds of red meat and 54 pounds of poultry\u003c/a> per year--detrimental to both the health of their bodies and environment--because of well-intentioned editorials or \u003ca href=\"http://www.peta.org/\" target=\"_blank\">PETA’s\u003c/a> latest salacious campaign. If they’re going to consume less meat, it’s going to be because it’s cheap and easy to make the switch.\u003c/p>\n\u003cp>That’s what Amy’s provides. The food is decent, even satisfying, but that’s almost beside the point. It’s affordable, and convenient: a five-minute side trip off the 101 for busy parents and tourists heading to Sonoma and Napa for wine tasting.\u003c/p>\n\u003cfigure id=\"attachment_100527\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0924.jpg\">\u003cimg class=\"size-full wp-image-100527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0924.jpg\" alt=\"The stylish, compostable packaging at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The stylish, compostable packaging at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s how change happens: with small adjustments--stopping by Amy’s one night after soccer practice instead of Taco Bell--and an accessible, scalable concept: \u003ca href=\"http://www.amysdrivethru.com/files/download/43beb408d23a823\" target=\"_blank\">all menu items\u003c/a> except for salads are less than $6, and the company is \u003ca href=\"http://www.biteclubeats.com/amys-drive-thru-finally-opens-in-rohnert-park/\" target=\"_blank\">already planning\u003c/a> to open at least one more drive-thru in the next year or so.\u003c/p>\n\u003cp>If Americans want healthier fast food options, someone has to prove that it’s a successful concept. And Amy’s, used to defying expectations--in a 2009 interview, the Berliners \u003ca href=\"http://money.cnn.com/2009/02/18/smallbusiness/amys_kitchen_startup_story.fsb/\" target=\"_blank\">recalled\u003c/a> how they were turned down for a business loan by almost every bank in town because no one believed consumers would buy organic, vegetarian frozen foods--is a good company to do it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.amysdrivethru.com/\" target=\"_blank\">Amy's Drive Thru\u003c/a>\u003cbr>\n58 Golf Course Drive West [\u003ca href=\"https://goo.gl/maps/frJ3f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRohnert Park, CA 94928\u003cbr>\nPh: (707) 755-3629\u003cbr>\nHours: Mon-Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amyskitchen\" target=\"_blank\">Amy's Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/amysdrivethru\" target=\"_blank\">@amysdrivethru\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_100536\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0961.jpg\">\u003cimg class=\"size-full wp-image-100536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0961.jpg\" alt=\"Signage at Amy's Drive Thru.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage at Amy's Drive Thru. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Amy's Drive Thru promises to be the most inclusive fast food in the country--but how’s it taste?",
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"description": "Amy's Drive Thru promises to be the most inclusive fast food in the country--but how’s it taste?",
"title": "Eating Vegan and Gluten-Free Fast Food at Amy's Drive Thru in Rohnert Park | KQED",
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"headline": "Eating Vegan and Gluten-Free Fast Food at Amy's Drive Thru in Rohnert Park",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Andy and Rachel Berliner started their line of vegetarian frozen dinners in 1987 after their daughter Amy was born and the time-crunched parents couldn’t find any healthy frozen meals that didn’t “\u003ca href=\"http://money.cnn.com/2009/02/18/smallbusiness/amys_kitchen_startup_story.fsb/\" target=\"_blank\">taste like cardboard\u003c/a>.” Now the founders of \u003ca href=\"http://www.amys.com/\" target=\"_blank\">Amy’s Kitchen\u003c/a> are attempting to start a sea change in another, historically unhealthy food market: fast food. \u003c/p>\n\u003cfigure id=\"attachment_100535\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0960.jpg\">\u003cimg class=\"size-full wp-image-100535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0960.jpg\" alt=\"Amy's Drive Thru in Rohnert Park.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-1440x975.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0960-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amy's Drive Thru in Rohnert Park. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The result is \u003ca href=\"http://www.amysdrivethru.com/\" target=\"_blank\">Amy's Drive Thru\u003c/a> in Rohnert Park (the company is headquartered in Petaluma and operates a processing plant in Santa Rosa,) which opened at the end of July. By most accounts, it’s been a success. Hundreds lined up for \u003ca href=\"http://www.pressdemocrat.com/news/4232050-181/hundreds-line-up-for-debut\" target=\"_blank\">its opening\u003c/a>, and the restaurant has already racked up more than 200 \u003ca href=\"http://www.yelp.com/biz/amys-drive-thru-rohnert-park\" target=\"_blank\">Yelp reviews\u003c/a> in under two months. When I visited around 1 PM on a Saturday, the drive through was backed up, and virtually all of the parking spots were taken. We were elated when we saw two free spots next to each other, but alas, those were for electric vehicles only.\u003c/p>\n\u003cfigure id=\"attachment_100534\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0958.jpg\">\u003cimg class=\"size-full wp-image-100534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0958.jpg\" alt=\"Communal tables outside.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0958-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Communal tables outside. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The restaurant is located in the heart of enemy territory: a main thoroughfare just off the freeway that’s bordered by a handful of fast food chains: In-N-Out a block to the right, Arby’s to the left, McDonald’s in a nearby Walmart, and a Taco Bell across the street. The sprawling Graton Casino looms in the background, visible from inside the restaurant, just a field away.\u003c/p>\n\u003cfigure id=\"attachment_100537\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0972.jpg\">\u003cimg class=\"size-full wp-image-100537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0972.jpg\" alt=\"Landscaping at Amy's Drive Thru.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0972-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Landscaping at Amy's Drive Thru. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Amy's Drive Thru looks like a retrofitted barn, with high, beamed ceilings, a living roof and a water tower that collects rainwater for the landscaping. Inside, it’s bright and airy, with huge windows and a calming color palette (muted greens, greys and blues) that suggests an expensive Big Sur spa.\u003c/p>\n\u003cfigure id=\"attachment_100532\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0954.jpg\">\u003cimg class=\"size-full wp-image-100532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0954.jpg\" alt=\"Inside seating at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0954-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside seating at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100531\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0948.jpg\">\u003cimg class=\"size-full wp-image-100531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0948.jpg\" alt=\"The color station at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0948-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The color station at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is small and simple, featuring burgers, pizza, burritos, chili, salads and mac and cheese. (A style note: typically, I might put scare quotes around vegan “burgers” or “cheese” but since everything I consumed for this piece was a vegan or gluten-free version of its traditional self, I’m skipping those). Everything is vegetarian, and all menu items can be made gluten-free and vegan.\u003c/p>\n\u003cfigure id=\"attachment_100528\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0925.jpg\">\u003cimg class=\"size-full wp-image-100528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0925.jpg\" alt='The vegan \"Amy\" burger.' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The vegan \"Amy\" burger. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like any self-respecting fast food place, the cornerstone of the menu is the burger. The burger (“The Amy”) comes with two patties made from what appeared to be a combination of grains, mushrooms and quinoa (Amy’s didn’t respond to a request for ingredient lists) and comes with traditional fixings: cheese, lettuce, tomato, onion, pickle and a special sauce. The burger hit all of the right notes: a crispy burger; soft bun; flavorful pickles; lettuce and onion adding a welcome textural contrast; and a satisfyingly tangy sauce. The vegan cheese melted well and added a comforting texture. The patty--the Berliners say they went through over \u003ca href=\"http://sf.eater.com/2015/7/22/9015613/amys-kitchen-drive-thru-fast-food-vegetarian-california\" target=\"_blank\">1,000 versions\u003c/a> of it before they settled on the current recipe. It had a nicely crisped edge and the mushrooms gave it a meaty texture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The patty was well-seasoned and remarkably inoffensive in a way that made me not miss meat. It sent me into a psychological tailspan: how much does the meat really matter in a fast food burger? When I eat a double-double from In-N-Out, how much of my enjoyment comes from the meat itself--a thin, fairly bland patty from a probably unhappy cow--and how much comes from the accessories: the salty, melted cheese; sweetly acidic ketchup; and crunchy vegetables, topped with a piquant secret sauce?\u003c/p>\n\u003cfigure id=\"attachment_100529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0929.jpg\" alt=\"Vegan, gluten-free mac and cheese with tomatoes and green onions.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0929-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Vegan, gluten-free mac and cheese with tomatoes and green onions. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also tried the vegan and gluten-free mac and cheese with tomatoes and green onion. Despite its nontraditional ingredients--it’s made from rice noodles and \u003ca href=\"http://us.daiyafoods.com/\" target=\"_blank\">Daiya\u003c/a>--the texture was perfect. The chewy noodles held up to the thick cheesy sauce, and the bread crumbs provided a nice textural contrast. But while the texture was great, the taste was less so. It had an unidentifiable, yet distinctly off flavor--ironically, the same kind of fake, slightly sweet taste of \u003ca href=\"http://www.kraftmacandcheese.com/products/bluebox/the-cheesiest\" target=\"_blank\">Kraft’s blue box\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_100526\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0913.jpg\">\u003cimg class=\"wp-image-100526 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0913.jpg\" alt=\"A vegan chocolate shake.\" width=\"1920\" height=\"1675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-400x349.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-800x698.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-1440x1256.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-1180x1029.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0913-960x838.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A vegan chocolate shake. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a chocolate milkshake, made with almond and coconut milks, and sweetened with agave. There was none of the chalkiness or graininess of some non-dairy ice creams, but even compared to a dairy-based milkshakes, it holds up. It was spiked with a subtle, welcome coconut flavor and slight nuttiness, and had a depth of flavor and a decadence that my beloved \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\">In-N-Out\u003c/a> milkshakes--even with their declarations that they’re made from “Real Ice Cream”--lacked.\u003c/p>\n\u003cfigure id=\"attachment_100533\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0949.jpg\">\u003cimg class=\"size-full wp-image-100533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0949.jpg\" alt=\"The afternoon rush at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0949-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The afternoon rush at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You could argue that this type of fast food isn’t necessarily healthier than the traditional kind. After all, fake cheese and fake ice cream \u003ca href=\"http://www.bonappetit.com/trends/article/i-m-sick-of-people-thinking-vegan-food-is-healthy\" target=\"_blank\">have calories too\u003c/a>. You could argue that we shouldn’t be prioritizing fast food at all, and should be instead be focusing on \u003ca href=\"http://civileats.com/2014/11/17/toss-those-take-out-menus-new-study-says-cooking-makes-us-healthier/\" target=\"_blank\">cooking more at home\u003c/a>. But no one can argue that Amy’s Drive Thru isn’t a step in the right direction. Americans aren’t going to stop eating their \u003ca href=\"http://blogs.wsj.com/numbers/how-much-meat-do-americans-eat-then-and-now-1792/\" target=\"_blank\">70 pounds of red meat and 54 pounds of poultry\u003c/a> per year--detrimental to both the health of their bodies and environment--because of well-intentioned editorials or \u003ca href=\"http://www.peta.org/\" target=\"_blank\">PETA’s\u003c/a> latest salacious campaign. If they’re going to consume less meat, it’s going to be because it’s cheap and easy to make the switch.\u003c/p>\n\u003cp>That’s what Amy’s provides. The food is decent, even satisfying, but that’s almost beside the point. It’s affordable, and convenient: a five-minute side trip off the 101 for busy parents and tourists heading to Sonoma and Napa for wine tasting.\u003c/p>\n\u003cfigure id=\"attachment_100527\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0924.jpg\">\u003cimg class=\"size-full wp-image-100527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0924.jpg\" alt=\"The stylish, compostable packaging at Amy's.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0924-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The stylish, compostable packaging at Amy's. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That’s how change happens: with small adjustments--stopping by Amy’s one night after soccer practice instead of Taco Bell--and an accessible, scalable concept: \u003ca href=\"http://www.amysdrivethru.com/files/download/43beb408d23a823\" target=\"_blank\">all menu items\u003c/a> except for salads are less than $6, and the company is \u003ca href=\"http://www.biteclubeats.com/amys-drive-thru-finally-opens-in-rohnert-park/\" target=\"_blank\">already planning\u003c/a> to open at least one more drive-thru in the next year or so.\u003c/p>\n\u003cp>If Americans want healthier fast food options, someone has to prove that it’s a successful concept. And Amy’s, used to defying expectations--in a 2009 interview, the Berliners \u003ca href=\"http://money.cnn.com/2009/02/18/smallbusiness/amys_kitchen_startup_story.fsb/\" target=\"_blank\">recalled\u003c/a> how they were turned down for a business loan by almost every bank in town because no one believed consumers would buy organic, vegetarian frozen foods--is a good company to do 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.amysdrivethru.com/\" target=\"_blank\">Amy's Drive Thru\u003c/a>\u003cbr>\n58 Golf Course Drive West [\u003ca href=\"https://goo.gl/maps/frJ3f\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRohnert Park, CA 94928\u003cbr>\nPh: (707) 755-3629\u003cbr>\nHours: Mon-Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/amyskitchen\" target=\"_blank\">Amy's Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/amysdrivethru\" target=\"_blank\">@amysdrivethru\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cfigure id=\"attachment_100536\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0961.jpg\">\u003cimg class=\"size-full wp-image-100536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/DSC_0961.jpg\" alt=\"Signage at Amy's Drive Thru.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-400x266.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-1440x959.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/DSC_0961-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Signage at Amy's Drive Thru. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Sushi Restaurants",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Sushi Restaurants",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Since the mid-90s, sushi restaurants have enjoyed mainstream popularity in America, serving as both a tasty, quick lunch and date night option. While nigiri and sashimi sushi showcase the simple beauty and taste of fresh, high-quality fish, signature rolls reveal the sushi chef’s creativity with a combination of flavors, colors and textures. In the South Bay Area, there are hundreds of sushi options from high-quality sushi bars to lunchtime buffets. For an even comparison, I worked with a $30 budget for each restaurant and sampled the chef’s daily nigiri special in addition to a signature dish if budget allowed.\u003c/p>\n\u003cp>[contextly_sidebar id=\"uPfmwuWGMQY4JWOACLnlPzbBg9L5OJle\"]\u003c/p>\n\u003cp>Whether you are a purist with a connoisseur’s taste for fine sashimi or you seldom stray from a California roll, this guide will direct you toward a new favorite sushi restaurant in the South Bay. If I missed your go-to sushi restaurant in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100622,100621,100620\"]\u003c/p>\n\u003cp>Jin Sho is run by two former executive chefs of the highly acclaimed Nobu sushi restaurant in New York City. This popular Palo Alto restaurant (reportedly a favorite of Steve Jobs) serves high-quality sushi and Japanese small plates. The sushi dinner deluxe is a great deal with a six piece tuna roll, eight beautiful pieces of nigiri sushi as well as a roll of smoked salmon skins and a salmon roe roll. In addition to sushi, the Black cod with miso is the restaurant’s most popular dish.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jinshorestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\n454 California Ave, Palo Alto [\u003ca href=\"https://www.google.com/maps/place/Jin+Sho/@37.4258954,-122.1455247,17z/data=!3m1!4b1!4m2!3m1!1s0x808fbae5f0e7db21:0x860ec1011089e42e\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 321-3454\u003cbr>\nHours: Mon-Thu, 11:45am–2pm and 5:30–9:30pm; Fri, 11:45am–2pm and 5:30–9:45pm; Sat, 5:30–9:45pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JIN-SHO-Restaurant-Palo-Alto-124282590925654/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JIN_SHO\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@JIN_SHO\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100647,100646,100645\"]\u003c/p>\n\u003cp>Be prepared to wait upwards of 25 minutes for a table at this popular sushi restaurant in downtown Mountain View. The sushi chefs behind the small bar at Sushi Tomi serve colorful \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Omakase\" target=\"_blank\" rel=\"noopener\">omakase\u003c/a>\u003c/em> specials featuring uni, salmon toro, kanpachi, amaebi and unagi. The buttery smooth fish tastes as fresh as it is pretty. The popular Tomi special roll features your choice of hamachi, salmon or white tuna which the sushi chefs then briefly sear with a torch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tomisushi.us/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\n635 W Dana St, Mountain View [\u003ca href=\"https://goo.gl/ZwCfmC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 968-3227\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30–9:30pm; Sat, 11:30am-2pm and 5–9:30pm; Sun, 11:30am-2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sushitomimtview?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100615,100616,100614,100613\"]\u003c/p>\n\u003cp>This quiet Los Altos Japanese restaurant serves Japanese specialties in a comfortable yet romantic setting. The deluxe nigiri dinner features eight pieces of nigiri alongside a six piece tuna roll. The tasty yet simple signature Akane roll features spicy tuna and avocado garnished with toasted sesame seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/akane-japanese-restaurant-los-altos\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 3rd St, Los Altos [\u003ca href=\"https://goo.gl/HNsKzg\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 941-8150\u003cbr>\nHours: Tues-Sat, 11:30am–2pm and 5:00–9:00 pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Akane-Japanese-Restaurant/113731301981816?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100650,100651,100649,100648\"]\u003c/p>\n\u003cp>Yuki Sushi has enjoyed a long time fan following in the South Bay, being honored as Silicon Valley’s best sushi restaurant for the past 3 years by Metro Silicon Valley. The restaurant serves a menu of signature rolls, bento boxes and udon noodle soups in a casual setting. The popular Roku roll features a spicy tuna roll topped with avocado, tempura crumbs, spicy sauce and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://yukisushi.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\n1140 Lincoln Ave #8, San Jose [\u003ca href=\"https://goo.gl/xd1H0g\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 287-9854\u003cbr>\nHours: Mon-Wed, 11:30am–2pm and 5–9pm; Thu-Fri, 11:30am–2pm and 5–10pm; Sat, 11:30am–10pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/yukisushiWG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yukisushiWG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@yukisushiWG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100642,100644,100643,100641\"]\u003c/p>\n\u003cp>This small Japanese restaurant located near Stanford University serves a menu of sushi specials as well as hibachi and ramen. A seven piece daily sushi special features the chef’s selection of daily fresh fish such as bluefin tuna, tai, sea bream and salmon toro. The tasty fantasy roll features a roll of spicy tuna and cucumber topped with white tuna, tobiko and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/odori-sushi-and-teppanyaki-palo-alto\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\n2111 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/HK3eDr\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-2222\u003cbr>\nHours: Tue-Sat, 11am–2:30pm and 5–9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Odori-Sushi-and-Teppanyaki-249354418553167/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100624,100627,100625,100626,100623\"]\u003c/p>\n\u003cp>Reopened at the beginning of this year with a handsome remodel, Kaizen Japanese Bar & Grill serves high-quality sushi bar creations as well as a collection of Japanese small plates. Jo Yakumi-style nigiri features fresh pieces of fish with special marinades such as bigeye tuna with sake wasabi dressing and garlic ponzu. The nigiri special features the chef’s selection of fresh and velvety pieces of fish.\u003c/p>\n\u003cp>\u003ca href=\"http://kaizencampbell.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n330 E Hamilton Ave #7, Campbell [\u003ca href=\"https://goo.gl/1mIMro\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-1600\u003cbr>\nHours: Mon-Sun, 11am–2:30 pm and 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SATO-Japanese-Restaurant/117360311616727?rf=622200631212726\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100619,100618,100617\"]\u003c/p>\n\u003cp>Tucked away in a Cupertino shopping center, Gokaku: Japanese Tapas and Sushi serves an extensive menu of hot and cold Japanese small plates as well as special rolls and sashimi. The toku-jo nigiri special features salmon roe, uni, albacore, squid and yellowtail. A popular item from the hot small plates menu, \"the bomb\" features fried tofu skins with spicy crab mix and avocado drizzled with a sweet and spicy sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gokakurestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku: Japanese Tapas and Sushi\u003c/strong>\u003c/a>\u003cbr>\nPacific Rim Shopping Center, 10789 S Blaney Ave, Cupertino [\u003ca href=\"https://goo.gl/Y1SAUW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 973-0722\u003cbr>\nHours: Tue-Thu, 11:30am–2pm and 6–10:30pm; Fri-Sat 11:30am–2pm and 5:30–11pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gokakurestaurant?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100638,100640,100639,100637\"]\u003c/p>\n\u003cp>This popular Campbell Japanese restaurant serves a menu of sushi specials as well as Japanese-Korean fusion dishes. Mizu serves a collection of raw and cooked signature rolls in addition to a menu of tasty hot and cold small plates. If you’re feeling extra hungry, the \"signature boat\" is a feast of nigiri, sashimi and signature rolls.\u003c/p>\n\u003cp>\u003ca href=\"http://mizusbg.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n1035 S Winchester Blvd, San Jose [\u003ca href=\"https://goo.gl/J3iAUo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 260-7200\u003cbr>\nHours: Mon-Thu, 11:30am–2:30pm and 5–10pm; Fri-Sat 11:30am–2:30pm and 5–11pm; Sun 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MizuSBG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MizuSBG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MizuSBG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100634,100635,100633,100636\"]\u003c/p>\n\u003cp>Sushi chefs serve daily specials and signature rolls to customers on a conveyor belt bar at Sushi Maru. The lunchtime chef’s sushi special is a great value with an assortment of nigiri, California rolls and pieces of baked salmon. The popular Nanook nigiri are pieces of fresh salmon that are lightly seared and brushed with a tasty soy dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sushi-maru-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\n262 Jackson St, San Jose [\u003ca href=\"https://goo.gl/MVfIil\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5:30–9pm; Fri-Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Maru/120701004608675?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"100629,100632,100631,100630,100628\"]\u003c/p>\n\u003cp>This popular sushi restaurant in San Jose’s Japantown features an extensive menu of inexpensive rolls and Japanese specials. The restaurant’s sushi special serves nine nigiri pieces alongside a California roll. If you enjoy over-the-top rolls, the Lion King roll features a baked California roll with shrimp tempura and a special spicy sauce. A little more simple, the Alaskan roll is filled with crab and mayonnaise and topped with smoked salmon and a sliver of lemon.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kazoorestaurant.com/direction/san-jose-japan-town\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 Jackson St, San Jose [\u003ca href=\"https://goo.gl/UZIHNW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5–9:30pm; Fri 11:30am–2pm and 5–10pm; Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kazoo-Japanese-Restaurant/109689959066380?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Japanese Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Whether you are a purist with a connoisseur’s taste for fine sashimi or you seldom stray from a California roll, this guide will direct you toward a new favorite sushi restaurant in the South Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Since the mid-90s, sushi restaurants have enjoyed mainstream popularity in America, serving as both a tasty, quick lunch and date night option. While nigiri and sashimi sushi showcase the simple beauty and taste of fresh, high-quality fish, signature rolls reveal the sushi chef’s creativity with a combination of flavors, colors and textures. In the South Bay Area, there are hundreds of sushi options from high-quality sushi bars to lunchtime buffets. For an even comparison, I worked with a $30 budget for each restaurant and sampled the chef’s daily nigiri special in addition to a signature dish if budget allowed.\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003cp>Whether you are a purist with a connoisseur’s taste for fine sashimi or you seldom stray from a California roll, this guide will direct you toward a new favorite sushi restaurant in the South Bay. If I missed your go-to sushi restaurant in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jin Sho is run by two former executive chefs of the highly acclaimed Nobu sushi restaurant in New York City. This popular Palo Alto restaurant (reportedly a favorite of Steve Jobs) serves high-quality sushi and Japanese small plates. The sushi dinner deluxe is a great deal with a six piece tuna roll, eight beautiful pieces of nigiri sushi as well as a roll of smoked salmon skins and a salmon roe roll. In addition to sushi, the Black cod with miso is the restaurant’s most popular dish.\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.jinshorestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\n454 California Ave, Palo Alto [\u003ca href=\"https://www.google.com/maps/place/Jin+Sho/@37.4258954,-122.1455247,17z/data=!3m1!4b1!4m2!3m1!1s0x808fbae5f0e7db21:0x860ec1011089e42e\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 321-3454\u003cbr>\nHours: Mon-Thu, 11:45am–2pm and 5:30–9:30pm; Fri, 11:45am–2pm and 5:30–9:45pm; Sat, 5:30–9:45pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/JIN-SHO-Restaurant-Palo-Alto-124282590925654/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Jin Sho\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/JIN_SHO\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@JIN_SHO\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Be prepared to wait upwards of 25 minutes for a table at this popular sushi restaurant in downtown Mountain View. The sushi chefs behind the small bar at Sushi Tomi serve colorful \u003cem>\u003ca href=\"https://en.wikipedia.org/wiki/Omakase\" target=\"_blank\" rel=\"noopener\">omakase\u003c/a>\u003c/em> specials featuring uni, salmon toro, kanpachi, amaebi and unagi. The buttery smooth fish tastes as fresh as it is pretty. The popular Tomi special roll features your choice of hamachi, salmon or white tuna which the sushi chefs then briefly sear with a torch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tomisushi.us/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\n635 W Dana St, Mountain View [\u003ca href=\"https://goo.gl/ZwCfmC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 968-3227\u003cbr>\nHours: Mon-Fri, 11:30am-2pm and 5:30–9:30pm; Sat, 11:30am-2pm and 5–9:30pm; Sun, 11:30am-2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sushitomimtview?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Tomi\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This quiet Los Altos Japanese restaurant serves Japanese specialties in a comfortable yet romantic setting. The deluxe nigiri dinner features eight pieces of nigiri alongside a six piece tuna roll. The tasty yet simple signature Akane roll features spicy tuna and avocado garnished with toasted sesame seeds.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/akane-japanese-restaurant-los-altos\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 3rd St, Los Altos [\u003ca href=\"https://goo.gl/HNsKzg\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 941-8150\u003cbr>\nHours: Tues-Sat, 11:30am–2pm and 5:00–9:00 pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Akane-Japanese-Restaurant/113731301981816?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Akane Japanese Restaurant\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Yuki Sushi has enjoyed a long time fan following in the South Bay, being honored as Silicon Valley’s best sushi restaurant for the past 3 years by Metro Silicon Valley. The restaurant serves a menu of signature rolls, bento boxes and udon noodle soups in a casual setting. The popular Roku roll features a spicy tuna roll topped with avocado, tempura crumbs, spicy sauce and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://yukisushi.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\n1140 Lincoln Ave #8, San Jose [\u003ca href=\"https://goo.gl/xd1H0g\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 287-9854\u003cbr>\nHours: Mon-Wed, 11:30am–2pm and 5–9pm; Thu-Fri, 11:30am–2pm and 5–10pm; Sat, 11:30am–10pm; Sun, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/yukisushiWG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Yuki Sushi\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/yukisushiWG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@yukisushiWG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small Japanese restaurant located near Stanford University serves a menu of sushi specials as well as hibachi and ramen. A seven piece daily sushi special features the chef’s selection of daily fresh fish such as bluefin tuna, tai, sea bream and salmon toro. The tasty fantasy roll features a roll of spicy tuna and cucumber topped with white tuna, tobiko and green onions.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/odori-sushi-and-teppanyaki-palo-alto\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\n2111 El Camino Real, Palo Alto [\u003ca href=\"https://goo.gl/HK3eDr\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (650) 327-2222\u003cbr>\nHours: Tue-Sat, 11am–2:30pm and 5–9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Odori-Sushi-and-Teppanyaki-249354418553167/timeline/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Odori Sushi and Teppanyaki\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Reopened at the beginning of this year with a handsome remodel, Kaizen Japanese Bar & Grill serves high-quality sushi bar creations as well as a collection of Japanese small plates. Jo Yakumi-style nigiri features fresh pieces of fish with special marinades such as bigeye tuna with sake wasabi dressing and garlic ponzu. The nigiri special features the chef’s selection of fresh and velvety pieces of fish.\u003c/p>\n\u003cp>\u003ca href=\"http://kaizencampbell.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n330 E Hamilton Ave #7, Campbell [\u003ca href=\"https://goo.gl/1mIMro\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 370-1600\u003cbr>\nHours: Mon-Sun, 11am–2:30 pm and 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SATO-Japanese-Restaurant/117360311616727?rf=622200631212726\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kaizen Japanese Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away in a Cupertino shopping center, Gokaku: Japanese Tapas and Sushi serves an extensive menu of hot and cold Japanese small plates as well as special rolls and sashimi. The toku-jo nigiri special features salmon roe, uni, albacore, squid and yellowtail. A popular item from the hot small plates menu, \"the bomb\" features fried tofu skins with spicy crab mix and avocado drizzled with a sweet and spicy sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gokakurestaurant.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku: Japanese Tapas and Sushi\u003c/strong>\u003c/a>\u003cbr>\nPacific Rim Shopping Center, 10789 S Blaney Ave, Cupertino [\u003ca href=\"https://goo.gl/Y1SAUW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 973-0722\u003cbr>\nHours: Tue-Thu, 11:30am–2pm and 6–10:30pm; Fri-Sat 11:30am–2pm and 5:30–11pm; Closed Sunday and Monday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/gokakurestaurant?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Gokaku Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Campbell Japanese restaurant serves a menu of sushi specials as well as Japanese-Korean fusion dishes. Mizu serves a collection of raw and cooked signature rolls in addition to a menu of tasty hot and cold small plates. If you’re feeling extra hungry, the \"signature boat\" is a feast of nigiri, sashimi and signature rolls.\u003c/p>\n\u003cp>\u003ca href=\"http://mizusbg.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n1035 S Winchester Blvd, San Jose [\u003ca href=\"https://goo.gl/J3iAUo\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nPh: (408) 260-7200\u003cbr>\nHours: Mon-Thu, 11:30am–2:30pm and 5–10pm; Fri-Sat 11:30am–2:30pm and 5–11pm; Sun 5–10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MizuSBG?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mizu Sushi Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MizuSBG\" target=\"_blank\" rel=\"noopener\">\u003cstrong>@MizuSBG\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sushi chefs serve daily specials and signature rolls to customers on a conveyor belt bar at Sushi Maru. The lunchtime chef’s sushi special is a great value with an assortment of nigiri, California rolls and pieces of baked salmon. The popular Nanook nigiri are pieces of fresh salmon that are lightly seared and brushed with a tasty soy dressing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sushi-maru-san-jose\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\n262 Jackson St, San Jose [\u003ca href=\"https://goo.gl/MVfIil\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5:30–9pm; Fri-Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Sushi-Maru/120701004608675?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Sushi Maru\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular sushi restaurant in San Jose’s Japantown features an extensive menu of inexpensive rolls and Japanese specials. The restaurant’s sushi special serves nine nigiri pieces alongside a California roll. If you enjoy over-the-top rolls, the Lion King roll features a baked California roll with shrimp tempura and a special spicy sauce. A little more simple, the Alaskan roll is filled with crab and mayonnaise and topped with smoked salmon and a sliver of lemon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kazoorestaurant.com/direction/san-jose-japan-town\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Restaurant\u003c/strong>\u003c/a>\u003cbr>\n250 Jackson St, San Jose [\u003ca href=\"https://goo.gl/UZIHNW\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nHours: Mon-Thu 11:30am–2pm and 5–9:30pm; Fri 11:30am–2pm and 5–10pm; Sat, 11:30am–2pm and 5–9:30pm; Sun, 11:30am–2pm and 5–9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kazoo-Japanese-Restaurant/109689959066380?fref=ts\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Kazoo Japanese Restaurant \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sabio on Main Brings Spain to Pleasanton",
"title": "Sabio on Main Brings Spain to Pleasanton",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When Francis X. Hogan, executive chef at the brand new \u003ca href=\"http://www.sabiopleasanton.com/\" target=\"_blank\">Sabio on Main\u003c/a> in Pleasanton, traveled through Spain this past summer, he already knew he loved the classic foods of the country: Serrano ham, tortillas, patatas bravas. What he left understanding was that the Spanish are, more than anything else, good at innovation. The best meals he had made use of local bounty, of course, as well as tradition, but chefs also gave ingredients their own spin — which is what he’s doing at Sabio on Main.\u003c/p>\n\u003cfigure id=\"attachment_100078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3137-1920.jpg\" alt=\"Executive Chef Francis X. Hogan\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100078\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Francis X. Hogan \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We started with a cocktail from Darren Loveland’s (formerly of Meadowood) lighthearted “Spanish Mistress” with St. George citrus vodka, St. Germaine elderflower, and notes of ginger and lemon, made even more refreshing with the addition of cava. \u003c/p>\n\u003cfigure id=\"attachment_100079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3144-1920.jpg\" alt=\"The Spanish Mistress cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Spanish Mistress cocktail \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine list, steered by general manager Matt Classen, is equally compelling and, surprisingly, not heavy on Spanish wines. He tends to favor local versions of European varietals, such as an Albarino from Lodi and a Tempranillo from Livermore Valley. These work well with the bold and bright food coming out of the kitchen. And a treat for those who want a special glass but can’t commit to a bottle are the Coravin pours, which currently include a La Jota Howell Mountain Cabernet Sauvignon for $40 a glass or $21 a half-glass.\u003c/p>\n\u003cfigure id=\"attachment_100084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3153-1920.jpg\" alt=\"The convivial bar at Sabio on Main\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The convivial bar at Sabio on Main \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu has a selection of large platters meant for sharing, it’s driven by tapas, small plates that allow you to experience more of the kitchen’s range. We focused on these, and were roundly impressed with the depth of flavor, composition, and (optional) wine pairings.\u003c/p>\n\u003cp>The Spanish-inspired interior design, by Jim Maxwell of Architects II who also designed Gather and Chop Bar, emphasizes intimacy with private-feeling banquettes on one side of the room and socialization on the other, with a communal table that can seat up to 24. The open kitchen is framed by copper-hued Spanish tiles and set next to a refrigerated charcuterie display with a glass door, enticing the obvious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We started with a sculptural presentation of ceviche mixto: tuna, squid and shrimp balanced on crisp taro along with Peruvian toasted corn. The dish was “cooked” lightly in lime juice, a great opener to the meal that woke up my palate.\u003c/p>\n\u003cfigure id=\"attachment_100080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3145-1920.jpg\" alt=\"Peruvian-influenced ceviche mixto\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peruvian-influenced ceviche mixto \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was a deceptively rich heirloom tomato and buffalo mozzarella salad placed atop a sweet red plum with sherry gel and smoked hazelnuts. The nuts, even more than the plum-tomato combination, made the dish stand out.\u003c/p>\n\u003cfigure id=\"attachment_100081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3146-1920.jpg\" alt=\"Plum, tomato and buffalo mozzarella salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100081\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plum, tomato and buffalo mozzarella salad \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The winner of the meal — among a string of winners — was the Wagyu steak tartare roll with bone marrow peanut sauce and Vietnamese pickles. This is a special dish you’d be hard-pressed to make on your own and well worth the $15 price tag for the beef alone.\u003c/p>\n\u003cfigure id=\"attachment_100082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3148-1920.jpg\" alt=\"Wagyu steak tartare roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu steak tartare roll \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was hard to follow this dish, but the ssam-glazed pork belly with salmon caviar and pickled mushrooms, served in a lettuce cup, did the trick. This and the tartare are destined to quickly become two of Chef Hogan’s signature dishes.\u003c/p>\n\u003cfigure id=\"attachment_100083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3151-1920.jpg\" alt=\"Ssam-glazed pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ssam-glazed pork belly \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lamb meatballs infused with currant and pinenuts, with eggplant-yogurt purée and pomegranate, were deeply satisfying — decadently rich, but not too rich when served tapas-style.\u003c/p>\n\u003cfigure id=\"attachment_100086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3158-1920.jpg\" alt=\"Rich and satisfying lamb meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich and satisfying lamb meatballs \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried two desserts: a caramelized white chocolate and bacon doughnut with butternut squash and maple ice cream, a nice balance of sweet and savory, and a dark chocolate torte with cocoa nibs, milk chocolate Chantilly, and salted hazelnut brittle, again, a play on sweet and savory.\u003c/p>\n\u003cfigure id=\"attachment_100087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3161-1920.jpg\" alt=\"Doughnut with butternut squash and maple ice cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Doughnut with butternut squash and maple ice cream \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3164-1920.jpg\" alt=\"Dark chocolate torte\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dark chocolate torte \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service was spot on, despite the fact that the restaurant is just one day old. Look for Sabio to be packed with locals, so much so that those looking to drive out from other parts of the Bay Area, which they surely will, need to book well ahead.\u003c/p>\n\u003cfigure id=\"attachment_100089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3165-1920.jpg\" alt=\"Sabio on Main\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sabio on Main \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sabiopleasanton.com/\" target=\"_blank\">Sabio on Main\u003c/a>\u003cbr>\n501 Main St. [\u003ca href=\"https://goo.gl/QtPUuu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPleasanton, CA 94566\u003cbr>\nPh: (925) 800-3090\u003cbr>\nHours: Mon-Thu, 5-9:30pm; Fri-Sat, 5-10pm; Sun, 4-9pm\u003cbr>\nPrice Range: $$-$$$ (Tapas $11-$17, Entrees $31-$60)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sabiopleasanton\" target=\"_blank\">Sabio on Main\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sabiopleasanton\" target=\"_blank\">@sabiopleasanton\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Francis X. Hogan, executive chef at the brand new \u003ca href=\"http://www.sabiopleasanton.com/\" target=\"_blank\">Sabio on Main\u003c/a> in Pleasanton, traveled through Spain this past summer, he already knew he loved the classic foods of the country: Serrano ham, tortillas, patatas bravas. What he left understanding was that the Spanish are, more than anything else, good at innovation. The best meals he had made use of local bounty, of course, as well as tradition, but chefs also gave ingredients their own spin — which is what he’s doing at Sabio on Main.\u003c/p>\n\u003cfigure id=\"attachment_100078\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3137-1920.jpg\" alt=\"Executive Chef Francis X. Hogan\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100078\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3137-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Francis X. Hogan \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We started with a cocktail from Darren Loveland’s (formerly of Meadowood) lighthearted “Spanish Mistress” with St. George citrus vodka, St. Germaine elderflower, and notes of ginger and lemon, made even more refreshing with the addition of cava. \u003c/p>\n\u003cfigure id=\"attachment_100079\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3144-1920.jpg\" alt=\"The Spanish Mistress cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100079\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3144-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Spanish Mistress cocktail \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine list, steered by general manager Matt Classen, is equally compelling and, surprisingly, not heavy on Spanish wines. He tends to favor local versions of European varietals, such as an Albarino from Lodi and a Tempranillo from Livermore Valley. These work well with the bold and bright food coming out of the kitchen. And a treat for those who want a special glass but can’t commit to a bottle are the Coravin pours, which currently include a La Jota Howell Mountain Cabernet Sauvignon for $40 a glass or $21 a half-glass.\u003c/p>\n\u003cfigure id=\"attachment_100084\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3153-1920.jpg\" alt=\"The convivial bar at Sabio on Main\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100084\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3153-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The convivial bar at Sabio on Main \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu has a selection of large platters meant for sharing, it’s driven by tapas, small plates that allow you to experience more of the kitchen’s range. We focused on these, and were roundly impressed with the depth of flavor, composition, and (optional) wine pairings.\u003c/p>\n\u003cp>The Spanish-inspired interior design, by Jim Maxwell of Architects II who also designed Gather and Chop Bar, emphasizes intimacy with private-feeling banquettes on one side of the room and socialization on the other, with a communal table that can seat up to 24. The open kitchen is framed by copper-hued Spanish tiles and set next to a refrigerated charcuterie display with a glass door, enticing the obvious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We started with a sculptural presentation of ceviche mixto: tuna, squid and shrimp balanced on crisp taro along with Peruvian toasted corn. The dish was “cooked” lightly in lime juice, a great opener to the meal that woke up my palate.\u003c/p>\n\u003cfigure id=\"attachment_100080\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3145-1920.jpg\" alt=\"Peruvian-influenced ceviche mixto\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3145-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Peruvian-influenced ceviche mixto \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was a deceptively rich heirloom tomato and buffalo mozzarella salad placed atop a sweet red plum with sherry gel and smoked hazelnuts. The nuts, even more than the plum-tomato combination, made the dish stand out.\u003c/p>\n\u003cfigure id=\"attachment_100081\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3146-1920.jpg\" alt=\"Plum, tomato and buffalo mozzarella salad\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100081\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3146-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plum, tomato and buffalo mozzarella salad \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The winner of the meal — among a string of winners — was the Wagyu steak tartare roll with bone marrow peanut sauce and Vietnamese pickles. This is a special dish you’d be hard-pressed to make on your own and well worth the $15 price tag for the beef alone.\u003c/p>\n\u003cfigure id=\"attachment_100082\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3148-1920.jpg\" alt=\"Wagyu steak tartare roll\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3148-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wagyu steak tartare roll \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It was hard to follow this dish, but the ssam-glazed pork belly with salmon caviar and pickled mushrooms, served in a lettuce cup, did the trick. This and the tartare are destined to quickly become two of Chef Hogan’s signature dishes.\u003c/p>\n\u003cfigure id=\"attachment_100083\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3151-1920.jpg\" alt=\"Ssam-glazed pork belly\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100083\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3151-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ssam-glazed pork belly \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lamb meatballs infused with currant and pinenuts, with eggplant-yogurt purée and pomegranate, were deeply satisfying — decadently rich, but not too rich when served tapas-style.\u003c/p>\n\u003cfigure id=\"attachment_100086\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3158-1920.jpg\" alt=\"Rich and satisfying lamb meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100086\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3158-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rich and satisfying lamb meatballs \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We tried two desserts: a caramelized white chocolate and bacon doughnut with butternut squash and maple ice cream, a nice balance of sweet and savory, and a dark chocolate torte with cocoa nibs, milk chocolate Chantilly, and salted hazelnut brittle, again, a play on sweet and savory.\u003c/p>\n\u003cfigure id=\"attachment_100087\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3161-1920.jpg\" alt=\"Doughnut with butternut squash and maple ice cream\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100087\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3161-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Doughnut with butternut squash and maple ice cream \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_100088\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3164-1920.jpg\" alt=\"Dark chocolate torte\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100088\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3164-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dark chocolate torte \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Service was spot on, despite the fact that the restaurant is just one day old. Look for Sabio to be packed with locals, so much so that those looking to drive out from other parts of the Bay Area, which they surely will, need to book well ahead.\u003c/p>\n\u003cfigure id=\"attachment_100089\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/09/IMG_3165-1920.jpg\" alt=\"Sabio on Main\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-100089\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/09/IMG_3165-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sabio on Main \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sabiopleasanton.com/\" target=\"_blank\">Sabio on Main\u003c/a>\u003cbr>\n501 Main St. [\u003ca href=\"https://goo.gl/QtPUuu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPleasanton, CA 94566\u003cbr>\nPh: (925) 800-3090\u003cbr>\nHours: Mon-Thu, 5-9:30pm; Fri-Sat, 5-10pm; Sun, 4-9pm\u003cbr>\nPrice Range: $$-$$$ (Tapas $11-$17, Entrees $31-$60)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sabiopleasanton\" target=\"_blank\">Sabio on Main\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sabiopleasanton\" target=\"_blank\">@sabiopleasanton\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
"title": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n",
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"excerpt": "Tee Tran's Monster Pho defies expectations. Tran, who opened this Oakland Vietnamese eatery last year, was warned repeatedly that as a first-time restaurant-owner with no previous experience, that his plan was \"impossible\" and \"doomed to fail.\" He has proven his critics wrong with simple, traditional dishes from his mother's recipes, served in a hip, family-friendly atmosphere (that is also 100% peanut-free). ",
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"description": "Tee Tran's Monster Pho defies expectations. Tran, who opened this Oakland Vietnamese eatery last year, was warned repeatedly that as a first-time restaurant-owner with no previous experience, that his plan was "impossible" and "doomed to fail." He has proven his critics wrong with simple, traditional dishes from his mother's recipes, served in a hip, family-friendly atmosphere (that is also 100% peanut-free). ",
"title": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking | KQED",
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"headline": "Tee Tran’s Monster Pho Conquers Oakland with Traditional Vietnamese Cooking",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the woman at the Small Business Administration discovered that 25-year old Tee Tran wanted a loan to open a Vietnamese restaurant even though he had absolutely no experience in the food business, she laughed at him. “You’re kidding me, right? Do you know your chances of getting a business loan,” she asked rhetorically. “It’s zero! Don’t even think about it.” Rather than discourage him, those cutting remarks inspired Tran to prove her wrong.\u003c/p>\n\u003cfigure id=\"attachment_99881\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-pho.jpg\" alt=\"Pho at Monster Pho.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99881\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-pho-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pho at Monster Pho. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>, his often-mobbed, year-old Oakland restaurant is a testament to Tran’s tenacity. At lunchtime, the airy dining room is buzzing with banter and tables are filled with a blue-green sea of scrubs, sported by numerous Kaiser Medical Center employees. It’s not just proximity that repeatedly brings Kaiser folks, Cal students and locals alike to the restaurant with the cute monster logo, but gracious service and dependably fresh, traditional Vietnamese cooking. Hearty bowls of pho soup, vermicelli noodle plates, crispy imperial rolls, Vietnamese crepes and banh mi sandwiches are served in a welcoming, light-filled room. Unfailingly polite, Tran treats both his customers and employees like family.\u003c/p>\n\u003cp>Opening a successful restaurant is not the first time this family has beaten the odds. When he was a toddler, Tran, his parents and two older brothers escaped from Vietnam in 1989 as “boat people.” After spending two long years in refugee camps in Thailand and the Philippines, they landed in Oakland--with literally nothing. He remembers the five of them sleeping huddled together for warmth on their bare living room floor.\u003c/p>\n\u003cfigure id=\"attachment_99882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/TT-and-Mom.jpg\" alt=\"Tee Tran and mom, Tina Le.\" width=\"1920\" height=\"1603\" class=\"size-full wp-image-99882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-400x334.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-800x668.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1440x1202.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-1180x985.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/TT-and-Mom-960x802.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tee Tran and mom, Tina Le. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tran’s mother, Tina Le, has always been his hero, mentor and inspiration. “She worked four jobs to keep the family afloat [as a dishwasher, babysitter, caregiver and seamstress]. She never took 'failure' as an answer,\" says Tran. Part of his motivation to open a restaurant was to honor his mother and make sure he could take of her, the way she had taken care of the family. Ironically, his devotion to the family recipes resulted in Le’s insistence on working in his kitchen daily to prepare her sauces.\u003c/p>\n\u003cp>Tran, now 31, has been an ingenious entrepreneur since the age of eight, when he borrowed money from his mother to purchase candy bars, which he then went door to door and sold for double what he paid. The whole family worked together on paper routes and sewing upholstery samples to earn money for the household. Tran also learned from his mother that no matter the difficulties thrown in one’s path, one should still treat others with respect and kindness.\u003c/p>\n\u003cfigure id=\"attachment_99883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Mp-spring-roll.jpg\" alt=\"Monster Pho's spring roll.\" width=\"1920\" height=\"2762\" class=\"size-full wp-image-99883\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-400x575.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-800x1151.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1440x2072.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-1180x1697.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Mp-spring-roll-960x1381.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's spring roll. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Monster in his restaurant’s name stemmed from Tran’s desire to be different and appeal to kids. Its family-friendly atmosphere includes crayons and coloring book pages to keep little diners busy; plus scissors and small bowls are provided so parents can cut up noodles and pieces of meat into kid-sized bites--in the traditional way. Tran has also made his restaurant 100% peanut-free, an unusual move for a Vietnamese restaurant--where peanuts are regularly ground into sauces or crushed and sprinkled over dishes for texture--but one that has parents of children with peanut allergies cheering\u003cem>. \u003c/em>Tran aims to cater to a range of diners, so his Vegetable Pho uses a 100% vegetarian broth and his Chicken Pho is made with a chicken broth (without beef).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using her son as an interpreter, Tina Le explains shyly that growing up in Vietnam she was the second oldest of 10 children and helped take care of her siblings. Those duties, plus the fact that her family moved many times, prevented her from regularly attending school. The reason she wanted to bring her family to the U.S. was so that they could get the education she didn’t.\u003c/p>\n\u003cp>Monster Pho’s menu is simple and straightforward. “Everything is as Mom and Grandma made it,” says Tran. “If you start playing around with fusion, stuffing the spring rolls with all kinds of things, you lose where you came from.”\u003c/p>\n\u003cfigure id=\"attachment_99884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/mp-pandan.jpg\" alt=\"Monster Pho's pandan waffle dessert.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-99884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/mp-pandan-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's pandan waffle dessert. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“In Vietnamese culture,” Tran says, “you don’t throw anything away; you use every part of the cow and the chicken.” For the soup broth, he daily simmers 100 pounds of beef bones in a 160-quart pot with onions and spices such as star anise, coriander and ginger. Tran admits they are always fine-tuning the broth. After months of trial and error, they also came up with a version of kelly-green pandan waffles, a popular Vietnamese street food, usually eaten plain. But Tran tops his decadent dessert waffle with ice cream and whipped cream.\u003c/p>\n\u003cp>Prior to opening Monster Pho, Tran worked for seven years at an auto dealership, that’s coincidentally just down the street. His deeply held feelings about honesty and integrity didn’t exactly match up with the standard operating procedure for car dealers. Tran stubbornly followed his own internal compass, but found out that his fellow car salesmen had a wager going, on how soon he would be fired or quit. “That lit a fire under me,” says Tran “and in my third month, I sold so many cars I almost made ‘Salesman of the Month.’” Although Tran did well selling cars, he knew his future lay elsewhere.\u003c/p>\n\u003cp>While working at the dealership, he kept a notebook of possible ideas for businesses. After he finally decided to open a Vietnamese restaurant, he scouted the Bay Area for a good location and was surprised to see a For Rent sign in a print shop, down the block from the car dealership. When he approached the landlords with his plan, however, they thought he was joking or crazy. “They brushed me off, but that’s always something that motivates me,” says Tran, smiling. “If people tell me I can’t do something, then I \u003cem>have\u003c/em> to do it. Six months later, he came back and the storefront was still available.\u003c/p>\n\u003cfigure id=\"attachment_99887\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Monster-pho-flan1.jpg\" alt=\"Monster Pho's flan with coffee syrup.\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-99887\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-400x400.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1440x1440.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-150x150.jpg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Monster-pho-flan1-75x75.jpg 75w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Monster Pho's flan with coffee syrup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, Tran is riding high. He happily greets his loyal customers and oversees the dining room. At Monster Pho, there is often a waiting list to be seated. Oh, and that woman from the Small Business Association who was so discouraging, Tran would like to find her again – to thank her.\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.monsterpho.com\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\n3905 Broadway, Oakland [\u003ca href=\"https://goo.gl/UGdRcT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: 510-788-4459\u003cbr>\nHours: Wed-Mon 11am-9pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MonsterPHO?fref=ts\" target=\"_blank\">Monster Pho\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MONSTERPHO\" target=\"_blank\">@MONSTERPHO\u003c/a>\u003cbr>\nPrice Range: $ (entrees $9-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"title": "Bay Area Bites Guide to 6 Favorite Falafel Joints in the Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n",
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"excerpt": "While falafel fanatics may be hard-pressed to find perfect balls of fried chickpea goodness, there are several spots in the Bay that get close — or at least they cover up their imperfections with delicious toppings. Read on for our top picks for falafel in the Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As much as enthusiastic fried chickpea eaters would like to disagree, the Bay Area is not a falafel town. (Okay, the Bay Area is also definitely \u003cem>not\u003c/em> a town, so forgive the figure of speech.) There are dozens upon dozens of Middle Eastern delis slinging the round orbs of fried ground beans, but most are — at best — doing a mediocre job. Dip on over to Yelp and you’ll find each of these delis with at least a 3 ½ star rating, with reviewers equally split between those decrying dense, leaden falafels and those gleefully shouting: “Best. Falafel. Ever!!!!!”\u003c/p>\n\u003cp>So what is a Bay-bound falafel lover to do? While there is no one spot that churns out the absolute perfect falafel specimen, there are several restaurants and delis that get close — or at least they cover up their imperfections with delicious toppings. Our top picks are below.\u003c/p>\n\u003cp>The other option is, of course, to make falafel yourself. Stay tuned for a recipe.\u003c/p>\n\u003cp>\u003cstrong>Best All-Around Falafel: Sunrise Deli, Outer Sunset, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99803\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg\" alt=\"The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99803\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/sunrise-deli-plate-2-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at Sunrise Deli in San Francisco includes falafel, hummus, cucumber salad, one dolma, lentils and rice. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sunrise Deli has five Bay Area locations, but eaters in the know consider the Irving Street location to be the only spot worth visiting. I cringed a bit when I learned this fact — I live in the East Bay and its Berkeley location is, at best, 30 minutes closer to my apartment — but I dutifully hopped in the car and braved weekend traffic to get myself over to the Outer Sunset.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was worth the drive. Sunset Deli fries the closest thing to a great falafel in the Bay. Each falafel is fried immediately after ordering and comes to the plate (or lavash wrap) ripping hot and greaseless. The burnished brown exterior is crazy-crisp, providing excellent contrast to the soft, crumbly interior. Sunrise isn’t shy with the spice; these falafel leave a pleasant, lingering burn long after demolishing the plate. My only quibble was that the centers verged on mushy. These falafel certainly aren’t dense, but I would have appreciated a bit more texture.\u003c/p>\n\u003cp>I ordered my falafel as part of a vegetarian plate, but next time, I’d just go for an order of a dozen and pop them one by one while walking them off in the park.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sunrisedeli.net\" target=\"_blank\">\u003cstrong>Sunrise Deli\u003c/strong>\u003c/a>\u003cbr>\n2115 Irving St. [\u003ca href=\"https://goo.gl/htoh1x\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nPh: (415) 664-8210\u003cbr>\nHours: Mon-Sat, 9am-9pm; Sun, 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BestFalafel\" target=\"_blank\">Sunrise Deli\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/sunrisedeli\" target=\"_blank\">@SunriseDeli\u003c/a>\u003cbr>\nPrice Range: $ ($7 to $10)\u003c/p>\n\u003cp>\u003cstrong>Biggest Bang for Your Buck: Kobani, University Avenue, Berkeley\u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_99805\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg\" alt=\"Falafel, hummus and tabouli salad at Kobani in Berkeley.\" width=\"1920\" height=\"1311\" class=\"size-full wp-image-99805\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-400x273.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-800x546.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1440x983.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-1180x806.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/kobani-falafel-plate-2-960x656.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Falafel, hummus and tabouli salad at Kobani in Berkeley. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Kobani is a brand-new Kurdish restaurant in central Berkeley. It replaced a long-empty storefront at the corner of University and Martin Luther King, and it has so far been a very welcome addition to the neighborhood. The restaurant serves a mean shawarma, but their falafels are also pretty decent.\u003c/p>\n\u003cp>They’re also huge. Each falafel is close to the size of my fist. This extra size leaves room for a bigger swath of crunchy outside bits, which I like. The interior verges on mushy and is a little too dense, but it is expertly seasoned and full of herbs and other goodness. Order the falafel plate and you’ll also be treated to an excellent, tangy tabouli salad. Add a (tiny) scoop of the super-hot hot sauce on every table, too.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kobani-mediterranean-grill-berkeley-2\" target=\"_blank\">\u003cstrong>Kobani\u003c/strong>\u003c/a>\u003cbr>\n1901 University Ave. [\u003ca href=\"https://goo.gl/951PU0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, Ca 94704\u003cbr>\nPh: (510) 529-4884\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nPrice Range: $ (less than $8)\u003c/p>\n\u003cp>\u003cstrong>Best Sandwich: Truly Mediterranean, Mission District, San Francisco\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99802\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg\" alt=\"The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99802\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/truly-med-falafel-deluxe-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel deluxe sandwich at Truly Mediterranean in San Francisco includes eggplant and potatoes in addition to falafel. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I don’t typically go for falafel sandwiches — too often the excess sauce and hummus also wrapped up in the lavash quickly reduces once crisp falafels to weird, soggy mush. However, the item to order at Truly Mediterranean in the Mission is clearly the “falafel deluxe” sandwich. Everyone in the tiny shop at the corner of 16th and Valencia was ordering it. And everyone who saw my Instagram picture of my lunch that day agreed that this sandwich was the bomb.\u003c/p>\n\u003cp>It is, truly, a good sandwich. Weird, but good. Inside the gigantic lavash wrap is a mix of curiosities — room temperature fried potatoes, grilled eggplant, cucumber salad, onions, tahini and, of course, falafel. It either comes spicy, or not. The whole thing gets a quick stint on the hot grill, blistering and charring the exterior. The fried chickpea patties in question manage to hold on to their crispness for almost the entire time it takes to eat the super burrito-sized sandwich. They’ve got a hearty crust, which helps them hold up to the toppings, and a pleasant, if slightly dense, crumbly texture. Overall, however, I found the falafel (and potatoes and eggplant) underseasoned. Take your falafel deluxe home and season to taste.\u003c/p>\n\u003cp>\u003ca href=\"http://trulymediterraneans.com\" target=\"_blank\">\u003cstrong>Truly Mediterranean\u003c/strong>\u003c/a>\u003cbr>\n3109 16th St. [\u003ca href=\"https://goo.gl/lVZQpd\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPh: (415) 252-7482\u003cbr>\nHours: Sun-Thu, 11am-10pm; Fri-Sat, 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TrulyMediterranean\" target=\"_blank\">Truly Mediterranean\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TrulyMedSF\" target=\"_blank\">@TrulyMedSF\u003c/a>\u003cbr>\nPrice Range: $ ($8.75)\u003c/p>\n\u003cp>\u003cstrong>Fluffiest Falafel: King of Falafel, Lower Pacific Heights, San Francisco\u003c/strong> [CLOSED]\u003c/p>\n\u003cfigure id=\"attachment_99807\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg\" alt=\"The vegetarian plate at King of Falafel in San Francisco.\" width=\"1920\" height=\"1241\" class=\"size-full wp-image-99807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-800x517.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1440x931.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-1180x763.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/king-of-falafel-veg-plate-2-960x621.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The vegetarian plate at King of Falafel in San Francisco. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>King of Falafel probably isn’t going to be around in 2016, so the time is now to get over to the Lower Pacific Heights deli. The 40-year-old restaurant was given its marching orders back in April 2014, but has managed to hold onto its space at the corner of Bush and Divisadero through at least the end of the year.\u003c/p>\n\u003cp>They also make the fluffiest falafel I ate while compiling this guide. It’s quite a feat, actually, because King of Falafel’s namesake bites are simultaneously the greasiest and crispest as well. These falafel are, therefore, not for the finicky or the frier-shy. Rather, they’re satisfying in the same way that a giant plate of French fries can be at 2 a.m. Generously dip each falafel into the excellent, garlic-y hot sauce sitting at each table and say a quiet prayer to old San Francisco.\u003c/p>\n\u003cp>\u003ca href=\"http://kingoffalafelsf.com/Home.php\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n1801 Divisadero St. [\u003ca href=\"https://goo.gl/XWVN7v\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 931-5455\u003cbr>\nHours: Mon-Fri, 9am-7pm; Sat, 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/King-of-Falafel/117461945100875\" target=\"_blank\">King of Falafel\u003c/a>\u003cbr>\nPrice Range: $ ($8 to $10.50)\u003c/p>\n\u003cp>\u003cstrong>Best Toppings: Liba Falafel, Uptown Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99804\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/liba-salad-5-new.jpg\" alt=\"The falafel salad with all the toppings at Liba Falafel in Oakland.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99804\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/liba-salad-5-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The falafel salad with all the toppings at Liba Falafel in Oakland. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Liba Falafel in Uptown Oakland definitely falls in the new-school falafel camp. The popular food truck-turned-brick-and-mortar capitalized on the Bay’s lack of a topping-intensive falafel bar after New York chain Maoz closed its Berkeley operations. It’s a bright and shiny spot that makes you feel healthier and happier just by setting foot inside.\u003c/p>\n\u003cp>At Liba, there’s basically only one real menu choice to make — salad or sandwich — and then the fun part starts. If you go the sandwich route, you’ll be handed a warm pita filled with falafels. Choose salad, and you’ll get an empty bowl. Progress to the toppings bar next. It holds inside its little bins a truly astounding number of salads, pickles, sauces, cheeses and nuts with which to deck out your lunch. There are baby greens for salad eaters, of course, but the real way to build a quality meal is to go heavy on the prepared items, like the excellent eggplant salad and beet hummus.\u003c/p>\n\u003cp>The falafel themselves are somewhat of an afterthought. If you want freshly fried falafel, you’ll want to order the sandwich — salad eaters get to pluck their falafels from a bin on the toppings bar. Liba’s falafels have a high ratio of crisp exterior to crumbly, moist interior. They’re not mushy, but come off a bit dense. Serviceable.\u003c/p>\n\u003cp>\u003ca href=\"http://libafalafel.com\" target=\"_blank\">\u003cstrong>Liba Falafel\u003c/strong>\u003c/a>\u003cbr>\n380 17th St. [\u003ca href=\"https://goo.gl/5eB6ne\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 806-5422\u003cbr>\nHours: Mon-Fri, 11 am-2:30 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/libafalafel\" target=\"_blank\">Liba Falafel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/libafalafel\" target=\"_blank\">@libafalafel\u003c/a>\u003cbr>\nPrice Range: $$ ($8-$13)\u003c/p>\n\u003cp>\u003cstrong>Best Falafel-Topped Salad: Ba-Bite, Piedmont Avenue, Oakland\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99808\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg\" alt=\"Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/ba-bite-salad-3-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beet, Ras al Hanout, and Yam salad with Falafel at Ba-Bite. \u003ccite>(Kate Williams)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also in the new-school camp is recently-opened Ba-Bite on Oakland’s Piedmont Avenue. Much of this counter-service restaurant’s menu seems inspired by the ever-popular Yotam Ottolenghi cookbook, “\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\" target=\"_blank\">Jerusalem\u003c/a>” — not a bad thing. You can easily make a meal out of a hummus plate and a couple of salads, and I wouldn’t discourage it.\u003c/p>\n\u003cp>Ba-Bite’s falafel are an earnest attempt at the form. They’re made with a combination of chickpeas and fava beans, which I can appreciate for the complexity of flavor. Ba-Bite also knows its way around a salt cellar — the falafel are perfectly seasoned. However, at each visit, I’ve found their falafel to be far too soft. The exterior needs more crunch; the interior needs more crumble. The requisite tahini drizzle does not help. On the other hand, if you’re looking to bulk up one of their excellent salads with some vegetarian protein, the falafel is not a bad way to go. Order hummus on the side.\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.babiteoakland.com\" target=\"_blank\">\u003cstrong>Ba-Bite\u003c/strong>\u003c/a>\u003cbr>\n3905 Piedmont Ave. [\u003ca href=\"https://goo.gl/BPE8rw\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 250-9526\u003cbr>\nHours: Sun-Thu, 11am-8 pm; Fri-Sat, 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/babitepiedmont\" target=\"_blank\">Ba-Bite\u003c/a>\u003cbr>\nPrice Range: $$ ($11.50-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"title": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The first thing you notice about Drake’s Dealership, the new beer garden from San Leandro-based Drake’s Brewing, is the size. It’s huge, with an extensive outdoor area that includes private tables, communal tables and a row of fire pits and benches. Inside, there’s bar seating and more communal seating. It’s sunny and open, the opposite of the dark warehouse where they brew the beer and have a taproom in San Leandro. Drake's Dealership is the size of a suburban chain restaurant, with the same kind of persistent branding: everything, from the chambray shirts servers wear, to the chairs, to the buckets holding the silverware seems to be emblazoned with the Drake’s logo.\u003c/p>\n\u003cp>It’s obviously a major step forward for Drake’s, and it’s equally exciting for Uptown Oakland: a family (and dog) friendly beer garden with a sprawling selection, enough room for a group of friends, with a fairly affordable and wide ranging selection of food.\u003c/p>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s already being warmly embraced by the natives. On a recent Saturday afternoon, almost all the tables were filled. Beer-obsessed types in sport sunglasses and tee shirts advertising their favorite breweries (Sierra Nevada, Oskar Blues) brushed up against young couples on double dates. A DJ in the corner played Motown. The sheer amount of space created a welcoming atmosphere, with wheelchairs, strollers and dogs all crunching by on the gravel patio.\u003c/p>\n\u003cfigure id=\"attachment_99792\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\">\u003cimg class=\"size-full wp-image-99792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\" alt=\"The kitchen at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dealership, which opened August 10, is part of \u003ca href=\"http://hiveoakland.com/\" target=\"_blank\">The Hive,\u003c/a> a new Uptown mixed use development that includes restaurants, a coworking space and a “holistic fitness center.” The Hive sits at the beginning of Auto Row, and Drake’s takes advantage of its past life as a Dodge auto dealership, with lots of exposed brick and steel embellishments.\u003c/p>\n\u003cp>The menu is standard beer food, burgers and pizzas, but there are some ambitious and interesting flourishes: a selection of well thought out salads (with the option to “Add duck confit” for $9), pizzas from dough that’s been aged for three days then baked in their wood fired oven, and a few carefully chosen entrees: ribs, duck, fish and chips.\u003c/p>\n\u003cfigure id=\"attachment_99794\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\">\u003cimg class=\"size-full wp-image-99794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\" alt=\"Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto\" width=\"1920\" height=\"1082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1180x665.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-960x541.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beer list is obviously sprawling, including both their most visible offerings like Drakonic and 1500, and a selection of limited releases. Wine is available not in bottles but on tap and in cans. They’re still planning out their beer flights, so we made our own: the citrusy, slightly sour Oaklander Weisse, the chocolatey Black Robusto, and Aroma Paloma, a fruity triple IPA.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A soft pretzel, that perpetual beer snack, was wisely paired with both a smoky, bacony cheese sauce and a mustard made with their session lager that had just enough back of the throat kick. The pretzel itself, made by Oakland’s \u003ca href=\"https://www.facebook.com/saltpointpretzelcompany\" target=\"_blank\">Salthouse Pretzel Co\u003c/a>, was delicious, chewy and flecked with caraway.\u003c/p>\n\u003cfigure id=\"attachment_99788\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\">\u003cimg class=\"size-full wp-image-99788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\" alt=\"The soft pretzel with bacon fondue and mustard\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The soft pretzel with bacon fondue and mustard \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Drive-In Burger, topped with cave aged cheddar, onion confit and an ombre heirloom tomato was deliciously juicy--so juicy that its impressively thick bun gave a valiant effort but still fell apart while I was halfway through. For three dollars more, we swapped the burger’s kettle chips for spicy fries, topped with togarashi and served with a fiery mayonnaise made with an impressive amount of sriracha.\u003c/p>\n\u003cfigure id=\"attachment_99795\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\">\u003cimg class=\"size-full wp-image-99795\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\" alt=\"The Drive-In Burger with spicy fries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drive-In Burger with spicy fries \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared the Joey pizza, featuring horseradish cream, crimini mushrooms and grilled red onion. Horseradish on pizza sounded like it had the potential to be a delicious, if alienating, pizza topping. We’ll never know, since the pizza didn’t seem to have any horseradish on it whatsoever. What it did have -- perfectly roasted mushrooms, tender onions, a haphazard sprinkle of unidentified herbs--was tasty, especially after taking advantage of the chance to “Get it Draked,” (adding a runny duck egg) which added another layer of richness. The pizza had the same blistered, crispy crust and speckled undercarriage of several local Italian style pizza places, but at $13, Drakes’ version a few dollars cheaper than most.\u003c/p>\n\u003cfigure id=\"attachment_99793\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\">\u003cimg class=\"size-full wp-image-99793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\" alt=\"The Joey pizza with a duck egg\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Joey pizza with a duck egg \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After finishing the pizza and promptly falling into a food coma, we ordered a cold brewed nitro coffee, made with a blend from Oakland’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>. Topped with a creamy layer of foam similar to a stout, the nitrogen-infused coffee was refreshing, with a thicker texture than hot coffee and a seltzer-like taste.\u003c/p>\n\u003cp>Like most new restaurants, there were a few slip ups: we originally received garlic fries instead of the spicy ones we ordered, water glasses remained empty even after several beseeching looks towards the server with the pitcher, and our check came a solid 15 minutes before the nitro coffee.\u003c/p>\n\u003cfigure id=\"attachment_99797\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\">\u003cimg class=\"size-full wp-image-99797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\" alt=\"Nitro coffee from Highwire Coffee Roasters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nitro coffee from Highwire Coffee Roasters \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even those issues couldn’t distract from the overwhelming niceness of our surroundings, as we sat outside in the warm sunlight, watching a half dozen vignettes play out around us: a man unwrapping a pile of presents, friends excitedly running into each other, two toddlers ponderously examining a white labrador retriever. The coffee may have been late, but it forced a few minutes of mindlessly--or mindfully, depending on your interpretation--enjoying the moment. And what’s so bad about that?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://drinkdrakes.com/visit/dealership/\" target=\"_blank\">\u003cstrong>Drake’s Dealership\u003c/strong>\u003c/a>\u003cbr>\n2325 Broadway [\u003ca href=\"https://goo.gl/NLWYPr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 833-6649\u003cbr>\nHours: Sun-Wed, 11:30am-11pm (kitchen closes at 10:00pm); Thu-Sat, 11:30am-1am (kitchen closes at 11:00pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBeer?_rdr=p\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBeer\" target=\"_blank\">@DrakesBeer\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "With a gloriously large patio and well thought out menu, Drake’s attempt to expand their empire is mostly a success.\r\n",
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"title": "Drake's Dealership: Drake's Brewing Expands Its Empire With Sprawling, Sunny Oakland Beergarden | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first thing you notice about Drake’s Dealership, the new beer garden from San Leandro-based Drake’s Brewing, is the size. It’s huge, with an extensive outdoor area that includes private tables, communal tables and a row of fire pits and benches. Inside, there’s bar seating and more communal seating. It’s sunny and open, the opposite of the dark warehouse where they brew the beer and have a taproom in San Leandro. Drake's Dealership is the size of a suburban chain restaurant, with the same kind of persistent branding: everything, from the chambray shirts servers wear, to the chairs, to the buckets holding the silverware seems to be emblazoned with the Drake’s logo.\u003c/p>\n\u003cp>It’s obviously a major step forward for Drake’s, and it’s equally exciting for Uptown Oakland: a family (and dog) friendly beer garden with a sprawling selection, enough room for a group of friends, with a fairly affordable and wide ranging selection of food.\u003c/p>\n\u003cfigure id=\"attachment_99790\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\">\u003cimg class=\"size-full wp-image-99790\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0706.jpg\" alt=\"The bar at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0706-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s already being warmly embraced by the natives. On a recent Saturday afternoon, almost all the tables were filled. Beer-obsessed types in sport sunglasses and tee shirts advertising their favorite breweries (Sierra Nevada, Oskar Blues) brushed up against young couples on double dates. A DJ in the corner played Motown. The sheer amount of space created a welcoming atmosphere, with wheelchairs, strollers and dogs all crunching by on the gravel patio.\u003c/p>\n\u003cfigure id=\"attachment_99792\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\">\u003cimg class=\"size-full wp-image-99792\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0714.jpg\" alt=\"The kitchen at Drake's\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0714-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The kitchen at Drake's \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Dealership, which opened August 10, is part of \u003ca href=\"http://hiveoakland.com/\" target=\"_blank\">The Hive,\u003c/a> a new Uptown mixed use development that includes restaurants, a coworking space and a “holistic fitness center.” The Hive sits at the beginning of Auto Row, and Drake’s takes advantage of its past life as a Dodge auto dealership, with lots of exposed brick and steel embellishments.\u003c/p>\n\u003cp>The menu is standard beer food, burgers and pizzas, but there are some ambitious and interesting flourishes: a selection of well thought out salads (with the option to “Add duck confit” for $9), pizzas from dough that’s been aged for three days then baked in their wood fired oven, and a few carefully chosen entrees: ribs, duck, fish and chips.\u003c/p>\n\u003cfigure id=\"attachment_99794\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\">\u003cimg class=\"size-full wp-image-99794\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0737.jpg\" alt=\"Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto\" width=\"1920\" height=\"1082\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-800x451.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1440x812.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-1180x665.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0737-960x541.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Left to right: Oaklander Weisse, Aroma Paloma, Black Robusto \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The beer list is obviously sprawling, including both their most visible offerings like Drakonic and 1500, and a selection of limited releases. Wine is available not in bottles but on tap and in cans. They’re still planning out their beer flights, so we made our own: the citrusy, slightly sour Oaklander Weisse, the chocolatey Black Robusto, and Aroma Paloma, a fruity triple IPA.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A soft pretzel, that perpetual beer snack, was wisely paired with both a smoky, bacony cheese sauce and a mustard made with their session lager that had just enough back of the throat kick. The pretzel itself, made by Oakland’s \u003ca href=\"https://www.facebook.com/saltpointpretzelcompany\" target=\"_blank\">Salthouse Pretzel Co\u003c/a>, was delicious, chewy and flecked with caraway.\u003c/p>\n\u003cfigure id=\"attachment_99788\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\">\u003cimg class=\"size-full wp-image-99788\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0689.jpg\" alt=\"The soft pretzel with bacon fondue and mustard\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0689-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The soft pretzel with bacon fondue and mustard \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A Drive-In Burger, topped with cave aged cheddar, onion confit and an ombre heirloom tomato was deliciously juicy--so juicy that its impressively thick bun gave a valiant effort but still fell apart while I was halfway through. For three dollars more, we swapped the burger’s kettle chips for spicy fries, topped with togarashi and served with a fiery mayonnaise made with an impressive amount of sriracha.\u003c/p>\n\u003cfigure id=\"attachment_99795\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\">\u003cimg class=\"size-full wp-image-99795\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0747.jpg\" alt=\"The Drive-In Burger with spicy fries\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0747-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Drive-In Burger with spicy fries \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also shared the Joey pizza, featuring horseradish cream, crimini mushrooms and grilled red onion. Horseradish on pizza sounded like it had the potential to be a delicious, if alienating, pizza topping. We’ll never know, since the pizza didn’t seem to have any horseradish on it whatsoever. What it did have -- perfectly roasted mushrooms, tender onions, a haphazard sprinkle of unidentified herbs--was tasty, especially after taking advantage of the chance to “Get it Draked,” (adding a runny duck egg) which added another layer of richness. The pizza had the same blistered, crispy crust and speckled undercarriage of several local Italian style pizza places, but at $13, Drakes’ version a few dollars cheaper than most.\u003c/p>\n\u003cfigure id=\"attachment_99793\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\">\u003cimg class=\"size-full wp-image-99793\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0720.jpg\" alt=\"The Joey pizza with a duck egg\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0720-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Joey pizza with a duck egg \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After finishing the pizza and promptly falling into a food coma, we ordered a cold brewed nitro coffee, made with a blend from Oakland’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>. Topped with a creamy layer of foam similar to a stout, the nitrogen-infused coffee was refreshing, with a thicker texture than hot coffee and a seltzer-like taste.\u003c/p>\n\u003cp>Like most new restaurants, there were a few slip ups: we originally received garlic fries instead of the spicy ones we ordered, water glasses remained empty even after several beseeching looks towards the server with the pitcher, and our check came a solid 15 minutes before the nitro coffee.\u003c/p>\n\u003cfigure id=\"attachment_99797\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\">\u003cimg class=\"size-full wp-image-99797\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/DSC_0786.jpg\" alt=\"Nitro coffee from Highwire Coffee Roasters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/DSC_0786-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nitro coffee from Highwire Coffee Roasters \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But even those issues couldn’t distract from the overwhelming niceness of our surroundings, as we sat outside in the warm sunlight, watching a half dozen vignettes play out around us: a man unwrapping a pile of presents, friends excitedly running into each other, two toddlers ponderously examining a white labrador retriever. The coffee may have been late, but it forced a few minutes of mindlessly--or mindfully, depending on your interpretation--enjoying the moment. And what’s so bad about that?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://drinkdrakes.com/visit/dealership/\" target=\"_blank\">\u003cstrong>Drake’s Dealership\u003c/strong>\u003c/a>\u003cbr>\n2325 Broadway [\u003ca href=\"https://goo.gl/NLWYPr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 833-6649\u003cbr>\nHours: Sun-Wed, 11:30am-11pm (kitchen closes at 10:00pm); Thu-Sat, 11:30am-1am (kitchen closes at 11:00pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBeer?_rdr=p\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBeer\" target=\"_blank\">@DrakesBeer\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Salsipuedes Brings Baja Coastal Cuisine with a Bay Area Spin To North Oakland",
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"content": "\u003cp>It’s yet another indication that Oakland is the place to be when a chef who worked at a Napa restaurant with three Michelin stars leaves to be in his own kitchen on a nondescript corner of 42nd and Market streets.\u003c/p>\n\u003cp>That’s just what \u003ca href=\"http://www.berkeleyside.com/tag/marcus-krauss/\" target=\"_blank\">Marcus Krauss\u003c/a>, a former cook at the Restaurant at Meadowood, did. He left the celebrated Restaurant at Meadowood to become a partner and executive chef at \u003ca href=\"http://www.berkeleyside.com/tag/salsipuedes/\" target=\"_blank\">Salsipuedes\u003c/a>, a restaurant a long time in the making.\u003c/p>\n\u003cp>Salsipuedes was built by \u003ca href=\"http://www.berkeleyside.com/tag/the-half-orange/\" target=\"_blank\">The Half Orange\u003c/a>‘s \u003ca href=\"http://www.berkeleyside.com/tag/jay-porter/\" target=\"_blank\">Jay Porter\u003c/a> in a former salon in North Oakland’s Longfellow district. A wrap-around mural in sea-tone blues is still being painted on the outside by a local artist, while the inside gives off a casual, beachy vibe with white tiles and aqua walls. There’s one large communal table in the middle, with bar seating around the open kitchen, and facing the street.\u003c/p>\n\u003cp>Longfellow has yet to undergo the same changes as neighboring Temescal, but it’s been identified as an up-and-coming neighborhood. Many don’t know that it’s called the Longfellow district at all.\u003c/p>\n\u003cp>Recognizing that the neighborhood is “greatly underserved,” Porter first signed a conditional lease for the space in September of 2013. He \u003ca href=\"http://www.berkeleyside.com/2014/01/10/salsipuedes-aims-for-heartfelt-cooking-in-north-oakland/\" target=\"_blank\">spoke to NOSH about the restaurant in early 2014\u003c/a>. After a successful sale of pre-opening credit, the restaurant is currently in soft opening mode and will have its grand opening August 20.\u003c/p>\n\u003cfigure id=\"attachment_99570\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0970-720x540.jpg\" alt=\"Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salsipuedes is named for a bay in Ensenada on the Baja coast of California. Roughly translated, it means “get out if you can,” so when Krauss decided to join the team, he and Porter took a trip to the namesake bay for inspiration.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“It wasn’t to eat specific dishes, but to get my head around the vibe and the atmosphere and how the food felt,” said Krauss. “After coming back, I started writing a draft menu, and about 90 percent of it is on our opening menu.”\u003c/p>\n\u003cp>Porter, who frequently traveled south of the border when he lived in San Diego, wanted to combine the approach to food in Ensenada — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.\u003c/p>\n\u003cp>For his part, Krauss is excited to be at the helm of his own kitchen. “The kind of food I was cooking under [Christopher Kostow at the Restaurant at Meadowood] had really clean flavors with some Pacific Rim influence,” but that’s where the similarities end, he said. “This is a lot more casual and it’s not even the same type of cuisine, but the cleanness of the flavors really translate.”\u003c/p>\n\u003cp>Nonetheless, he’s held on to his tweezers. While Porter and Krauss may describe the food as “beach barbecue,” it’s certainly more elaborate and pretty than most of us are accustomed to at such a meal.\u003c/p>\n\u003cp>The current menu has one snack, corn nuts with seaweed salt ($3.50), four cold dishes, and seven hot dishes, all of them on small plates, meant to be shared. Salsipuedes treated NOSH to quite a few of them.\u003c/p>\n\u003cfigure id=\"attachment_99571\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0973-720x540.jpg\" alt=\"Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We first tried the tiradito, a Peruvian crudo of raw black cod fish in a spicy yuzu ponzu sauce with Serrano chile slices ($17).\u003c/p>\n\u003cp>Porter also suggested we try what may be his favorite dish on the menu: roasted corn with nixtamal nieves and trout roe ($12). We didn’t realize the dish included savory corn ice cream (or hominy ice milk, if you want to be more exact) in addition to the roasted corn until it came out. With its garnish of sea grass and bright orange trout row, this dish was not only stunning, but was among the most unusual.\u003c/p>\n\u003cfigure id=\"attachment_99573\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0979-720x540.jpg\" alt=\"Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tempura sea beans — served with a kewpie mayo — were dredged in rice flour, making them not only gluten-free but delightfully crunchy ($8). Both Porter and Krauss are also excited about their version of Cioppino, which is nothing like the traditional stew. Theirs is made with heirloom Rancho Gordo cranberry beans, clams, fish and Mendocino seaweeds ($18), with no tomatoes in sight.\u003c/p>\n\u003cp>“I consider it a bean dish more than a seafood dish,” said Krauss. “This one has really great beans with a bit of seafood and seaweeds as well. It has the aroma and flavors to evoke the coast.”\u003c/p>\n\u003cfigure id=\"attachment_99574\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0985-720x540.jpg\" alt=\"The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krauss’s “Octopus Melt Bao” offers a similar mash-up of flavors, with Oregon shrimp and pork cracklin’s ($15).\u003c/p>\n\u003cp>Last, we tried the drowned chicken torta ($13). It’s given a Japanese treatment, covered in a bright orange katsu sauce with kimchi and wakame seaweed inside. Krauss calls it “the most delicious, messy kind of thing on the menu.”\u003c/p>\n\u003cp>On Tuesdays, the torta is highlighted. Salsipuedes is offering it as a kind of “burger and fries” special alongside sea bean tempura and a draft beer for $20.\u003c/p>\n\u003cfigure id=\"attachment_99575\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0988-720x540.jpg\" alt=\"The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few of the menu items we did not try were a salad of local greens with stone fruit, tomato and cheese ($9); shisito peppers with grilled fruit and salt plum ($7); grilled eggplant and tomatoes with olive oil and pistachio ($10); and a pork steak with cipollini onions and sorrel ($27).\u003c/p>\n\u003cp>A beef tongue dish with sea urchin, seaweed and green salsa ($18) has already proven to be an early favorite. In fact, it is so popular that the kitchen had already run out of it during our visit.\u003c/p>\n\u003cp>Dessert was a rose petal ice cream with rhubarb and pickled strawberries ($5). Porter is working with the artisanal ice cream brand Nieves Cinco de Mayo to include specialty ice creams for dessert. (Luis Abundis, the owner of Nieves Cinco de Mayo, is also a partner in the restaurant.)\u003c/p>\n\u003cfigure id=\"attachment_99576\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0990-720x540.jpg\" alt=\"The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To drink, Salispuedes has a carefully-curated wine list. “The beer selections are all food-pairing driven,” said Porter. “They’re typically under 6% alcohol by volume because the higher-alcohol beers don’t typically pair as well with delicate flavors as you’ll find in our menu. With that in mind, we’ve got a variety of very well-crafted beers made locally and in Ensenada.”\u003c/p>\n\u003cp>The wine list was put together by Bradford Taylor, owner of Oakland’s \u003ca href=\"http://www.berkeleyside.com/tag/ordinaire/\" target=\"_blank\">Ordinaire\u003c/a> wine bar. Glasses range in price from $8.50 to $15 and bottles range from $32 to $58.\u003c/p>\n\u003cp>“The wine list is composed entirely of natural wines from coastal and maritime regions to go with our food,” said Porter. “Bradford selected a range of flavors and types of wine that pair well with the specific dishes on the menu and give a good breadth of options, and also that are exciting and perhaps not yet well-known.”\u003c/p>\n\u003cp>If Longfellow becomes the next Temescal, let it be said here first that Porter and Krauss should be given the credit.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.salsipuedes.us/\" target=\"_blank\">Salsipuedes\u003c/a> is at 4201 Market St. (at 42nd Street), Oakland. Open Tuesdays to Saturdays from 5 to 10 p.m. No reservations. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/salsipuedesrestaurant?fref=ts\" target=\"_blank\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/SalsipuedesUS\" target=\"_blank\">Twitter\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This post by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a> was originally published on Berkeleyside \u003ca href=\"http://www.berkeleyside.com/2015/08/12/salsipuedes-brings-baja-cooking-to-north-oakland/\" target=\"_blank\">NOSH\u003c/a> .\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Grand Opening August 20 in Oakland's Longfellow district — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It’s yet another indication that Oakland is the place to be when a chef who worked at a Napa restaurant with three Michelin stars leaves to be in his own kitchen on a nondescript corner of 42nd and Market streets.\u003c/p>\n\u003cp>That’s just what \u003ca href=\"http://www.berkeleyside.com/tag/marcus-krauss/\" target=\"_blank\">Marcus Krauss\u003c/a>, a former cook at the Restaurant at Meadowood, did. He left the celebrated Restaurant at Meadowood to become a partner and executive chef at \u003ca href=\"http://www.berkeleyside.com/tag/salsipuedes/\" target=\"_blank\">Salsipuedes\u003c/a>, a restaurant a long time in the making.\u003c/p>\n\u003cp>Salsipuedes was built by \u003ca href=\"http://www.berkeleyside.com/tag/the-half-orange/\" target=\"_blank\">The Half Orange\u003c/a>‘s \u003ca href=\"http://www.berkeleyside.com/tag/jay-porter/\" target=\"_blank\">Jay Porter\u003c/a> in a former salon in North Oakland’s Longfellow district. A wrap-around mural in sea-tone blues is still being painted on the outside by a local artist, while the inside gives off a casual, beachy vibe with white tiles and aqua walls. There’s one large communal table in the middle, with bar seating around the open kitchen, and facing the street.\u003c/p>\n\u003cp>Longfellow has yet to undergo the same changes as neighboring Temescal, but it’s been identified as an up-and-coming neighborhood. Many don’t know that it’s called the Longfellow district at all.\u003c/p>\n\u003cp>Recognizing that the neighborhood is “greatly underserved,” Porter first signed a conditional lease for the space in September of 2013. He \u003ca href=\"http://www.berkeleyside.com/2014/01/10/salsipuedes-aims-for-heartfelt-cooking-in-north-oakland/\" target=\"_blank\">spoke to NOSH about the restaurant in early 2014\u003c/a>. After a successful sale of pre-opening credit, the restaurant is currently in soft opening mode and will have its grand opening August 20.\u003c/p>\n\u003cfigure id=\"attachment_99570\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0970-720x540.jpg\" alt=\"Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99570\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0970-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Chef Marcus Krauss (right) works in the open kitchen at Salsipuedes. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salsipuedes is named for a bay in Ensenada on the Baja coast of California. Roughly translated, it means “get out if you can,” so when Krauss decided to join the team, he and Porter took a trip to the namesake bay for inspiration.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“It wasn’t to eat specific dishes, but to get my head around the vibe and the atmosphere and how the food felt,” said Krauss. “After coming back, I started writing a draft menu, and about 90 percent of it is on our opening menu.”\u003c/p>\n\u003cp>Porter, who frequently traveled south of the border when he lived in San Diego, wanted to combine the approach to food in Ensenada — think beachside barbecues with significant Japanese influence —with a Bay Area spin, using the best of local, seasonal ingredients.\u003c/p>\n\u003cp>For his part, Krauss is excited to be at the helm of his own kitchen. “The kind of food I was cooking under [Christopher Kostow at the Restaurant at Meadowood] had really clean flavors with some Pacific Rim influence,” but that’s where the similarities end, he said. “This is a lot more casual and it’s not even the same type of cuisine, but the cleanness of the flavors really translate.”\u003c/p>\n\u003cp>Nonetheless, he’s held on to his tweezers. While Porter and Krauss may describe the food as “beach barbecue,” it’s certainly more elaborate and pretty than most of us are accustomed to at such a meal.\u003c/p>\n\u003cp>The current menu has one snack, corn nuts with seaweed salt ($3.50), four cold dishes, and seven hot dishes, all of them on small plates, meant to be shared. Salsipuedes treated NOSH to quite a few of them.\u003c/p>\n\u003cfigure id=\"attachment_99571\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0973-720x540.jpg\" alt=\"Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99571\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0973-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Marcus Krauss’s tiradito features black cod, yuzu ponzu, and Serrano chiles. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We first tried the tiradito, a Peruvian crudo of raw black cod fish in a spicy yuzu ponzu sauce with Serrano chile slices ($17).\u003c/p>\n\u003cp>Porter also suggested we try what may be his favorite dish on the menu: roasted corn with nixtamal nieves and trout roe ($12). We didn’t realize the dish included savory corn ice cream (or hominy ice milk, if you want to be more exact) in addition to the roasted corn until it came out. With its garnish of sea grass and bright orange trout row, this dish was not only stunning, but was among the most unusual.\u003c/p>\n\u003cfigure id=\"attachment_99573\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0979-720x540.jpg\" alt=\"Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \" width=\"720\" height=\"540\" class=\"size-full wp-image-99573\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0979-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Tempura sea beans, served with kewpie mayo, are delightfully crunchy. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tempura sea beans — served with a kewpie mayo — were dredged in rice flour, making them not only gluten-free but delightfully crunchy ($8). Both Porter and Krauss are also excited about their version of Cioppino, which is nothing like the traditional stew. Theirs is made with heirloom Rancho Gordo cranberry beans, clams, fish and Mendocino seaweeds ($18), with no tomatoes in sight.\u003c/p>\n\u003cp>“I consider it a bean dish more than a seafood dish,” said Krauss. “This one has really great beans with a bit of seafood and seaweeds as well. It has the aroma and flavors to evoke the coast.”\u003c/p>\n\u003cfigure id=\"attachment_99574\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0985-720x540.jpg\" alt=\"The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99574\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0985-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The “Octopus Melt Bao” comes with Oregon shrimp and cracklin’s. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Krauss’s “Octopus Melt Bao” offers a similar mash-up of flavors, with Oregon shrimp and pork cracklin’s ($15).\u003c/p>\n\u003cp>Last, we tried the drowned chicken torta ($13). It’s given a Japanese treatment, covered in a bright orange katsu sauce with kimchi and wakame seaweed inside. Krauss calls it “the most delicious, messy kind of thing on the menu.”\u003c/p>\n\u003cp>On Tuesdays, the torta is highlighted. Salsipuedes is offering it as a kind of “burger and fries” special alongside sea bean tempura and a draft beer for $20.\u003c/p>\n\u003cfigure id=\"attachment_99575\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0988-720x540.jpg\" alt=\"The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0988-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The chicken torta is also offered as a part of a “burger and fries” special on Tuesdays. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few of the menu items we did not try were a salad of local greens with stone fruit, tomato and cheese ($9); shisito peppers with grilled fruit and salt plum ($7); grilled eggplant and tomatoes with olive oil and pistachio ($10); and a pork steak with cipollini onions and sorrel ($27).\u003c/p>\n\u003cp>A beef tongue dish with sea urchin, seaweed and green salsa ($18) has already proven to be an early favorite. In fact, it is so popular that the kitchen had already run out of it during our visit.\u003c/p>\n\u003cp>Dessert was a rose petal ice cream with rhubarb and pickled strawberries ($5). Porter is working with the artisanal ice cream brand Nieves Cinco de Mayo to include specialty ice creams for dessert. (Luis Abundis, the owner of Nieves Cinco de Mayo, is also a partner in the restaurant.)\u003c/p>\n\u003cfigure id=\"attachment_99576\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/IMG_0990-720x540.jpg\" alt=\"The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries.\" width=\"720\" height=\"540\" class=\"size-full wp-image-99576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/IMG_0990-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">The rose petal ice cream from Nieves Cinco de Mayo comes topped with with rhubarb and pickled strawberries. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To drink, Salispuedes has a carefully-curated wine list. “The beer selections are all food-pairing driven,” said Porter. “They’re typically under 6% alcohol by volume because the higher-alcohol beers don’t typically pair as well with delicate flavors as you’ll find in our menu. With that in mind, we’ve got a variety of very well-crafted beers made locally and in Ensenada.”\u003c/p>\n\u003cp>The wine list was put together by Bradford Taylor, owner of Oakland’s \u003ca href=\"http://www.berkeleyside.com/tag/ordinaire/\" target=\"_blank\">Ordinaire\u003c/a> wine bar. Glasses range in price from $8.50 to $15 and bottles range from $32 to $58.\u003c/p>\n\u003cp>“The wine list is composed entirely of natural wines from coastal and maritime regions to go with our food,” said Porter. “Bradford selected a range of flavors and types of wine that pair well with the specific dishes on the menu and give a good breadth of options, and also that are exciting and perhaps not yet well-known.”\u003c/p>\n\u003cp>If Longfellow becomes the next Temescal, let it be said here first that Porter and Krauss should be given the credit.\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.salsipuedes.us/\" target=\"_blank\">Salsipuedes\u003c/a> is at 4201 Market St. (at 42nd Street), Oakland. Open Tuesdays to Saturdays from 5 to 10 p.m. No reservations. Connect with the restaurant on \u003ca href=\"https://www.facebook.com/salsipuedesrestaurant?fref=ts\" target=\"_blank\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/SalsipuedesUS\" target=\"_blank\">Twitter\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>This post by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a> was originally published on Berkeleyside \u003ca href=\"http://www.berkeleyside.com/2015/08/12/salsipuedes-brings-baja-cooking-to-north-oakland/\" target=\"_blank\">NOSH\u003c/a> .\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay",
"title": "Bay Area Bites Guide to the 10 Best American-Style Barbecue Joints in the East Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>I grew up in the American South, in Western North Carolina, to be exact. Even more exacting — in fact, specific to the side of Lexington you happen to fall on — are the competing styles of meat and sauce embraced wholeheartedly and unequivocally by devotees of eastern versus western. In other words, never the twain shall meet.\u003c/p>\n\u003cp>In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.\u003c/p>\n\u003cp>Let me know, in the comments below, if I’ve missed your favorite spot.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99084,99083,99080,99082,99081\"]\u003c/p>\n\u003cp>While it looks like a dive joint from the street, \u003cstrong>BBQ Hut\u003c/strong> is a spiffy-clean operation with a “low and slow” cooking motto. Owner Earl Moffett, a local whose father was from Mississippi, runs the place with his son, Chris. There are only four meats on offer, and that’s because these are what the pit-masters know: ribs, chicken, brisket and links. We tried the ribs and the brisket, and both ended up at the top end of my list. Moffett promised, without giving away any trade secrets, that his ribs are consistently tender, and these certainly were. He uses baby backs, rather than the more common St. Louis cut, because they’re meatier and better absorb his famous dry rub, which seems to hold the key to the success of all his meats. Our ribs were just-browned on the top and barely hanging on to the bone, perfect in every way. The brisket was among the most tender I tried, too tender, in fact, to be sliced, which was fine by me, and laced with just the right amount of fat. They were out beans, so I ordered collard greens, which came, speckled with chile flakes, in a tiny cup, and potato salad, simply made with mayo, mustard and pickle. The homemade sauces, hot and mild, are tomato based.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.bbqhut-oakland.com/\" target=\"_blank\">\u003cstrong>BBQ Hut\u003c/strong>\u003c/a>\u003cbr>\n6400 Shattuck Ave. [\u003ca href=\"https://goo.gl/n1qo4z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 285-6628\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-5pm; closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Bbq-Hut-Oakland-Ca/1452745091621116\" target=\"_blank\">The Bbq Hut, Oakland, Ca.\u003c/a> (not very active)\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99090,99091,99089,99088\"]\u003c/p>\n\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> is the biggest and longest-standing operation on this list, founded in 1973 by Dorothy Everett, her eight daughters, and one son-in-law (a Jones). Everett was a single mother who defied all odds with the success of her business; there are now four locations (Berkeley, Hayward and two in Oakland), and her famous sauce is available by mail order and in many Bay Area supermarkets. It’s way too sweet for my taste (the sweetest of all sauces represented on this list), but is a good representation of a popular Southern style, and the hot version, still quite sweet, packs a fair amount of spice. When I called the Jack London restaurant (the location I visited for this review) to learn more about the style and the cooking process, I was told that “no information is given to customers,” a rather off-putting response. While this is my least favorite of all the local barbecue spots represented here, E&J does a nice job with the two meats I tried: ribs and homemade links. Though lean, the ribs were tender and pleasantly smoky, and the links, made from coarse-ground beef, were also perfectly smoked. I recommend asking for the sauce on the side, so you can dress the meat as you wish. The mac and cheese had a nice, crisp crust, and the collards were not cooked to death, which I appreciated. Potato salad was a neutral sauce-absorber, with just a bit of mayo and pickle, maybe a tiny bit of mustard. Baked beans were indistinguishable from what you can readily find in a can. Still, the meat is worth pursuing; just get takeout and sauce it yourself.\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/8USChMwFw2I?t=18m35s\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Everett & Jones Barbeque\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\" target=\"_blank\">\u003cstrong>Everett & Jones Barbeque\u003c/strong>\u003c/a>\u003cbr>\n126 Broadway [\u003ca href=\"https://goo.gl/D15tlH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 663-2350\u003cbr>\nHours: Mon-Thurs, 11am-10pm; Fri, 11am-midnight; Sat, noon-midnight; Sun, noon-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/everettandjonesbarbeque\" target=\"_blank\">Everett and Jones Barbeque\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/everettjonesbbq\" target=\"_blank\">@everettjonesbbq\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99094,99096,99097,99095\"]\u003c/p>\n\u003cp>There’s a decided Louisiana influence at \u003cstrong>Genny’s BBQ\u003c/strong> in East Oakland, evidenced by the gumbo on the weekend menu, as well as red beans and rice as a barbecue side. The meat here is serious business. We took our ordering cues (pun intended) from owner Virginia Roberson’s daughter, whose favorite meats are the ribs and the lemon-pepper chicken. The former are chopped into bite-sized pieces that are easy to handle with your fingers, despite the nearly caramelized sauce. Even the spicy version is a bit too sweet for me, but it was balanced with a substantial kick, and the sides also contributed to this equation. The potato salad is mayo-driven, with a bit of mustard and pickle, more mashed than chopped, and a good magnet for the meat juices. The mac and cheese was loaded with cheddar and creamy throughout. The lemon-chicken managed to be good even though it was cooked for much longer than I’d have imagined appropriate. The skin was caramelized a bit, the meat smoky and tender. Collard greens, with a small red-pepper kick, were a divine side dish, and the red beans and rice a welcome departure from the traditional sides. The cornbread muffins also tended toward the sweet side, but loaf bread is available if that’s not your style.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gennys-bbq-oakland-2\" target=\"_blank\">\u003cstrong>Genny’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n6637 Bancroft Ave. [\u003ca href=\"https://goo.gl/bJAa3b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94605\u003cbr>\nPh: (510) 777-1200\u003cbr>\nHours: Wed-Sun, noon-8pm; closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gennys-BBQ-PIT/533124986708276\" target=\"_blank\">Genny's BBQ PIT\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99105,99100,99101,99103,99104,99102\"]\u003c/p>\n\u003cp>Let’s hear it for hushpuppies! \u003cstrong>Perdition Smokehouse\u003c/strong>, an upscale barbecue spot on Berkeley’s University Ave., is one of the very few places around that serve hushpuppies, something that I consider a staple of the genre. And they also pay more attention than most to where their meat comes from, serving only hormone- and antibiotic-free animals. We arrived right at the beginning of lunch service and tried the just-finished pulled pork, made from Duroc shoulder, dry-rubbed, and smoked over oak. It was just fatty enough to maintain tenderness throughout, pulled into largish chunks punctuated by delicious burnt ends. For sides, we chose the vinegar-based coleslaw (delightfully without sweetness) and the meaty cowboy beans, which were chock full of more burnt ends. Next to the brisket, just tender but firm enough to slice, we ordered the brown-crusted mac and cheese and boiled corn on the cob. The brisket was ringed by a thin layer of beautifully browned fat. The style here is Texas, but it’s not a bossy Texas. Meats arrived unsauced, so you can choose from house, spicy, mustard, and vinegar, all of which are proportionate in terms of sweetness and acidity — sophisticated, if you will. And back to the hushpuppies. While I might add a bit of onion and scrap the honey butter, the hushpuppies themselves are moist, unsweetened, and, frankly, a requirement, as are the homemade pickles.\u003c/p>\n\u003cp>And Perdition is a place you should also consider for its oft-rotating list of beers, some of which are unusual. I tried a wonderfully funky production, Almanac Dogpatch Sour, made with brett, a wild yeast that lends a sour flavor, which I enjoyed enough to make a mental note to come back and see what else I might discover. \u003cstrong>One tip:\u003c/strong> Because the service is hofbrau style, the meat sits under heat lamps, which can dry it out. If you get there early for lunch or dinner, right after the meat comes out of the smoker, it’s less likely that you’ll fall victim to this otherwise unavoidable problem.\u003c/p>\n\u003cp>\u003ca href=\"http://perditionbbq.com/\" target=\"_blank\">\u003cstrong>Perdition Smokehouse\u003c/strong>\u003c/a> [\u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/10/12/berkeleys-perdition-smokehouse-closes-suddenly\" target=\"_blank\">CLOSED 10/11/15\u003c/a>]\u003cbr>\n2050 University Ave. [\u003ca href=\"https://goo.gl/8B7tBY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 900-5858\u003cbr>\nHours: Sun-Thurs, noon-11pm; Fri-Sat., noon-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/perditionbbq\" target=\"_blank\">Perdition Smokehouse\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Perditionbbq\" target=\"_blank\">@Perditionbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/perditionsmokehouse/\" target=\"_blank\">perditionsmokehouse\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99111,99112,99108,99110,99109\"]\u003c/p>\n\u003cp>\u003cstrong>Phat Matt’s BBQ\u003c/strong>, on a nondescript block of Telegraph Ave. in Oakland that isn’t trendy yet, Matt and Charlotte Gonzalez quietly do what they’ve been doing for 30 years, first in Chicago and then at Bay Area farmers markets: smoke meat. The menu offers a mix of styles, which made me a bit skeptical. With Charlotte as coach, we tried two meats, the ribs (always an indicator of a pit-master’s skill) and the North Carolina-style pulled pork. The ribs were spot on, tender, browned, slightly fatty, served with a fairly spicy tomato-based sauce on the side. The pulled pork had great flavor, but there wasn’t anything particularly North Carolinian about it, given that the style there is either coarse- or fine-chopped, rather than pulled. Still, it was a solid rendition of pulled pork, one of the most lightly smoked I tried. Many local chefs won’t reveal what kind of wood they smoke with, but the kitchen here is transparent. Oak is the wood of choice for its neutrality relative to mesquite and hickory. We tried two sides, a serviceable mac and cheese that could’ve used a bit more time in the oven and a lovely potato salad with minced onion. Mexican Coke in a bottle hits the spot alongside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.phatmattsbbq.com/\" target=\"_blank\">\u003cstrong>Phat Matt’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3415 Telegraph Ave. [\u003ca href=\"https://goo.gl/SjUs23\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 879-7294\u003cbr>\nHours: Wed-Sat, 11am-7pm (or sell-out); Sun, 11am-6pm (or sell-out); closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Matts-BBQ/252696807878\" target=\"_blank\">Phat Matt's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PhatMAttsBBQ\" target=\"_blank\">@PhatMAttsBBQ\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99119,99120,99115,99118,99117,99116\"]\u003c/p>\n\u003cp>Don’t be deterred by the gigantic menu at \u003cstrong>Sauced BBQ & Spirits\u003c/strong> in Livermore, which is all tricked out with nachos, chili and tater tots; the straight-up barbecue is destination-worthy. St. Louis-style ribs are rubbed with a mix of spicy and mildly sweet flavors and slow-smoked over white oak. It seems that a bit of the rub is sprinkled on at the end, and the meat is then sauced with the sweetest of their four homemade concoctions, called “pig candy.” I scraped off the sweet stuff and replaced it with their delicious “tin roof,” which contains more hot spice, and little dab of “hot tin roof,” which is habañero-laden. Both are delicious with the medium-smoky, tender meat. The pulled pork is among the best I tried all month, studded with burnt ends and super-juicy. Sides were also made with care, including cheesy jalepeño grits (the furthest I was willing to go off the tradition grid) and deeply smoky baked beans. The coleslaw had shredded apples, giving it a sweet acidity, and the mac and cheese was equal parts creamy and tangy with cheddar. If it hadn’t been noon, and 90 degrees in the shade, I surely would have partaken of one of dozens of Bourbons on the list. Instead, I had a lovely house-brewed IPA, with just the right amount of bitterness to help me digest all that fabulous fat and spice.\u003c/p>\n\u003cp>\u003ca href=\"http://saucedbbqandspirits.com/sauced-home-livermore.html\" target=\"_blank\">\u003cstrong>Sauced BBQ & Spirits\u003c/strong>\u003c/a>\u003cbr>\n2300 First St., #120 [\u003ca href=\"https://goo.gl/fmoFSa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 961-1300\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-12:30am\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saucedbbqandspirits\" target=\"_blank\">Sauced BBQ & Spirits\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saucedbbq\" target=\"_blank\">@saucedbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/saucedbbq\" target=\"_blank\">saucedbbq\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99393,99390,99392,99391,99389\"]\u003c/p>\n\u003cp>\u003cstrong>Smoke Berkeley\u003c/strong>, a takeout spot next to a car wash in West Berkeley, is one of the friendliest places on the list. Servers chatted me up as I waited for my food, asking me about my weekend plans, whether I was going to the Pride parade, and what my kids liked to eat. In this meandering conversation, I learned that everything here is made from scratch, with the wise exception of Acme buns for sandwiches. When I answered yes to the question of spicy sauce, the server handed me a little cup of pulled pork and coleslaw floating in the spiciest sauce I tasted over the course of a month’s research. And despite the fact that chef-owner Tina Ferguson-Riffe hails from Texas and, hence, embraces the barbecue style of the lone star state, this sauce was a worthy competitor for the vinegar-based North Carolina sauce I dearly love. You can bet I asked for some to take home. I carried home two meats: The pulled pork was medium-smoky, very moist and tender, and the tea-smoked salmon was cooked to a perfect medium-rare. Sides were equally delicious. Coleslaw was tangy and slightly sweet, while potato salad veered more toward earthy and creamy. The baked beans tasted as if they’d been made over a camp stove, and I mean that in the best possible way. The restaurant is also one of the few of its genre that considers the sourcing of ingredients. Most of the produce comes from Maria Catalan’s organic farm, and Ferguson-Riffe says she’d like to do even more to include local meats and vegetables on the menu.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Smoke Berkeley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smokeberkeley.com/\" target=\"_blank\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a>\u003cbr>\n2434 San Pablo Ave. [\u003ca href=\"https://goo.gl/mbsndR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-8801\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-6pm; closed Mondays\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokeberkeley\" target=\"_blank\">Smoke Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokeberkeley\" target=\"_blank\">@smokeberkeley\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99401,99399,99428,99400,99402,99398\"] \u003c/p>\n\u003cp>\u003cstrong>Smokey J’s BBQ\u003c/strong> is a tiny, aromatic place on Shattuck Ave. in South Berkeley, self-described online by chef and owner, Josh Kempner, as Kansas City-style in some places and Texas in others. But Kempner is from Texas, and he has a way with North Carolina-style pulled pork as well, so I’m not quite sure how to describe it. I love his transparency around his process, though, which may just be indicative of his own local style. Meats are dry-rubbed, then smoked outside on the sidewalk, over a combination of mesquite, maple and whiskey-barrel chips. Everything I’ve ever had here has been top-notch. On the most recent visit, we ordered the pulled pork, moderately smoky with a few dashes of chile-infused vinegar sauce and a sprinkling of the dry rub. For me, this is neck and neck for number one with Perdition’s version, and may take the edge by way of said vinegar sauce. The brisket is also tied for first place, in my book, with BBQ Hut’s, and shares its affinity for a chopped, rather than sliced, presentation. Sides are completely homemade, including killer baked beans made with a chicken and pork broth crafted from leftover meat bones, a vinegar-based slaw, and a potato salad that has some mild barbecue sauce in the mix. I have yet to try the homemade French fries cooked in tallow, but I will just as soon as I can. This might be the best overall barbecue place on the list, all things considered.\u003c/p>\n\u003cp>\u003ca href=\"http://smokeyjbbq.com/\" target=\"_blank\">\u003cstrong>Smokey J’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3015 Shattuck Ave. [\u003ca href=\"https://goo.gl/ENj0UB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 529-4511\u003cbr>\nHours: Daily, noon-9pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokeyJs.BBQ?fref=nf\" target=\"_blank\">Smokey J's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmokeyJBBQ\" target=\"_blank\">@SmokeyJBBQ\u003c/a> \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99406,99404,99405,99407,99420\"]\u003c/p>\n\u003cp>I discovered \u003cstrong>Smoking Pig BBQ Company\u003c/strong> in Fremont (there’s another location in San Jose) by way of a friend who used to live nearby. Indeed, it’s a worthy destination for oak- and applewood-smoked ‘cue, as well as homemade sides. The ribs are dry-rubbed and smoked for six hours at low heat, resulting in a deep brown exterior and moist, tender middle, all the way to the bone. The “pulled pork” was more cubed, and not as fatty as I might’ve like, a bit on the drier side, but nonetheless tender. Homemade fries were a treat on the list of side dishes, as were the very rich and smoky baked beans. Mac and cheese could’ve used some browning, but the pasta was cooked al dente and the coleslaw a nice middle between tangy and sweet. But the ribs, oh, the ribs: perfection on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\n3340 Mowry Ave. [\u003ca href=\"https://goo.gl/LrG5Eu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 713-1855\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokingPigBBQFremont\" target=\"_blank\">Smoking Pig BBQ Company Fremont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokingpigbbq1\" target=\"_blank\">@SmokingPigBBQ1\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"99412,99414,99410,99413,99411\"]\u003c/p>\n\u003cp>\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>, in West Berkeley, is a place I don’t think about much, but it’s a real contender in the barbecue space. The odd location it occupies — a two-story stucco building in a retail corner — belies the worthy barbecue action going on inside. The ribs are not baby back or St. Louis style, the local trend, but spareribs, bigger and meatier, and sauced with a not-too-sweet Kansas City-style (tomato-based with molasses) sauce. And because I’d never tried it here, I also ordered the Texas-style brisket, a nicely marbled cut that was simply dry-rubbed and slow-smoked. The hand-cut Kennebec fries were crisp and nearly greaseless, and the apple cabbage slaw was a good acidic side choice. Mayo-based potato salad was full of egg and chives. T-Rex has a huge menu of other items, but the smoked meats are the reason to come.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.t-rex-bbq.com/\" target=\"_blank\">\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1300 10th St. [\u003ca href=\"https://goo.gl/qIsK5N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 527-0099\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10:30am-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TREXBerkeley\" target=\"_blank\">T-Rex BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/trexbarbeque\" target=\"_blank\">@trexbarbeque\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/trexbbq13/\" target=\"_blank\">trexbbq13\u003c/a>\u003c/p>\n\n",
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"excerpt": "In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I grew up in the American South, in Western North Carolina, to be exact. Even more exacting — in fact, specific to the side of Lexington you happen to fall on — are the competing styles of meat and sauce embraced wholeheartedly and unequivocally by devotees of eastern versus western. In other words, never the twain shall meet.\u003c/p>\n\u003cp>In California, many people think “barbecue” is anything cooked on a grill; this article is not for them. It’s for those interested in the best of the mostly oak-smoked, mostly Texas-style barbecue out there, as well as a few other exemplary styles represented, including Southern (sometimes known as Black American), North Carolina and Kansas City.\u003c/p>\n\u003cp>Let me know, in the comments below, if I’ve missed your favorite spot.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While it looks like a dive joint from the street, \u003cstrong>BBQ Hut\u003c/strong> is a spiffy-clean operation with a “low and slow” cooking motto. Owner Earl Moffett, a local whose father was from Mississippi, runs the place with his son, Chris. There are only four meats on offer, and that’s because these are what the pit-masters know: ribs, chicken, brisket and links. We tried the ribs and the brisket, and both ended up at the top end of my list. Moffett promised, without giving away any trade secrets, that his ribs are consistently tender, and these certainly were. He uses baby backs, rather than the more common St. Louis cut, because they’re meatier and better absorb his famous dry rub, which seems to hold the key to the success of all his meats. Our ribs were just-browned on the top and barely hanging on to the bone, perfect in every way. The brisket was among the most tender I tried, too tender, in fact, to be sliced, which was fine by me, and laced with just the right amount of fat. They were out beans, so I ordered collard greens, which came, speckled with chile flakes, in a tiny cup, and potato salad, simply made with mayo, mustard and pickle. The homemade sauces, hot and mild, are tomato based.\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.bbqhut-oakland.com/\" target=\"_blank\">\u003cstrong>BBQ Hut\u003c/strong>\u003c/a>\u003cbr>\n6400 Shattuck Ave. [\u003ca href=\"https://goo.gl/n1qo4z\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 285-6628\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-5pm; closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Bbq-Hut-Oakland-Ca/1452745091621116\" target=\"_blank\">The Bbq Hut, Oakland, Ca.\u003c/a> (not very active)\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Everett & Jones Barbeque\u003c/strong> is the biggest and longest-standing operation on this list, founded in 1973 by Dorothy Everett, her eight daughters, and one son-in-law (a Jones). Everett was a single mother who defied all odds with the success of her business; there are now four locations (Berkeley, Hayward and two in Oakland), and her famous sauce is available by mail order and in many Bay Area supermarkets. It’s way too sweet for my taste (the sweetest of all sauces represented on this list), but is a good representation of a popular Southern style, and the hot version, still quite sweet, packs a fair amount of spice. When I called the Jack London restaurant (the location I visited for this review) to learn more about the style and the cooking process, I was told that “no information is given to customers,” a rather off-putting response. While this is my least favorite of all the local barbecue spots represented here, E&J does a nice job with the two meats I tried: ribs and homemade links. Though lean, the ribs were tender and pleasantly smoky, and the links, made from coarse-ground beef, were also perfectly smoked. I recommend asking for the sauce on the side, so you can dress the meat as you wish. The mac and cheese had a nice, crisp crust, and the collards were not cooked to death, which I appreciated. Potato salad was a neutral sauce-absorber, with just a bit of mayo and pickle, maybe a tiny bit of mustard. Baked beans were indistinguishable from what you can readily find in a can. Still, the meat is worth pursuing; just get takeout and sauce it yourself.\u003c/p>\n\u003cp>\u003ca href=\"https://youtu.be/8USChMwFw2I?t=18m35s\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Everett & Jones Barbeque\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eandjbbq.com/\" target=\"_blank\">\u003cstrong>Everett & Jones Barbeque\u003c/strong>\u003c/a>\u003cbr>\n126 Broadway [\u003ca href=\"https://goo.gl/D15tlH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94617\u003cbr>\nPh: (510) 663-2350\u003cbr>\nHours: Mon-Thurs, 11am-10pm; Fri, 11am-midnight; Sat, noon-midnight; Sun, noon-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/everettandjonesbarbeque\" target=\"_blank\">Everett and Jones Barbeque\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/everettjonesbbq\" target=\"_blank\">@everettjonesbbq\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s a decided Louisiana influence at \u003cstrong>Genny’s BBQ\u003c/strong> in East Oakland, evidenced by the gumbo on the weekend menu, as well as red beans and rice as a barbecue side. The meat here is serious business. We took our ordering cues (pun intended) from owner Virginia Roberson’s daughter, whose favorite meats are the ribs and the lemon-pepper chicken. The former are chopped into bite-sized pieces that are easy to handle with your fingers, despite the nearly caramelized sauce. Even the spicy version is a bit too sweet for me, but it was balanced with a substantial kick, and the sides also contributed to this equation. The potato salad is mayo-driven, with a bit of mustard and pickle, more mashed than chopped, and a good magnet for the meat juices. The mac and cheese was loaded with cheddar and creamy throughout. The lemon-chicken managed to be good even though it was cooked for much longer than I’d have imagined appropriate. The skin was caramelized a bit, the meat smoky and tender. Collard greens, with a small red-pepper kick, were a divine side dish, and the red beans and rice a welcome departure from the traditional sides. The cornbread muffins also tended toward the sweet side, but loaf bread is available if that’s not your style.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/gennys-bbq-oakland-2\" target=\"_blank\">\u003cstrong>Genny’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n6637 Bancroft Ave. [\u003ca href=\"https://goo.gl/bJAa3b\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94605\u003cbr>\nPh: (510) 777-1200\u003cbr>\nHours: Wed-Sun, noon-8pm; closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gennys-BBQ-PIT/533124986708276\" target=\"_blank\">Genny's BBQ PIT\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Let’s hear it for hushpuppies! \u003cstrong>Perdition Smokehouse\u003c/strong>, an upscale barbecue spot on Berkeley’s University Ave., is one of the very few places around that serve hushpuppies, something that I consider a staple of the genre. And they also pay more attention than most to where their meat comes from, serving only hormone- and antibiotic-free animals. We arrived right at the beginning of lunch service and tried the just-finished pulled pork, made from Duroc shoulder, dry-rubbed, and smoked over oak. It was just fatty enough to maintain tenderness throughout, pulled into largish chunks punctuated by delicious burnt ends. For sides, we chose the vinegar-based coleslaw (delightfully without sweetness) and the meaty cowboy beans, which were chock full of more burnt ends. Next to the brisket, just tender but firm enough to slice, we ordered the brown-crusted mac and cheese and boiled corn on the cob. The brisket was ringed by a thin layer of beautifully browned fat. The style here is Texas, but it’s not a bossy Texas. Meats arrived unsauced, so you can choose from house, spicy, mustard, and vinegar, all of which are proportionate in terms of sweetness and acidity — sophisticated, if you will. And back to the hushpuppies. While I might add a bit of onion and scrap the honey butter, the hushpuppies themselves are moist, unsweetened, and, frankly, a requirement, as are the homemade pickles.\u003c/p>\n\u003cp>And Perdition is a place you should also consider for its oft-rotating list of beers, some of which are unusual. I tried a wonderfully funky production, Almanac Dogpatch Sour, made with brett, a wild yeast that lends a sour flavor, which I enjoyed enough to make a mental note to come back and see what else I might discover. \u003cstrong>One tip:\u003c/strong> Because the service is hofbrau style, the meat sits under heat lamps, which can dry it out. If you get there early for lunch or dinner, right after the meat comes out of the smoker, it’s less likely that you’ll fall victim to this otherwise unavoidable problem.\u003c/p>\n\u003cp>\u003ca href=\"http://perditionbbq.com/\" target=\"_blank\">\u003cstrong>Perdition Smokehouse\u003c/strong>\u003c/a> [\u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2015/10/12/berkeleys-perdition-smokehouse-closes-suddenly\" target=\"_blank\">CLOSED 10/11/15\u003c/a>]\u003cbr>\n2050 University Ave. [\u003ca href=\"https://goo.gl/8B7tBY\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 900-5858\u003cbr>\nHours: Sun-Thurs, noon-11pm; Fri-Sat., noon-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/perditionbbq\" target=\"_blank\">Perdition Smokehouse\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Perditionbbq\" target=\"_blank\">@Perditionbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/perditionsmokehouse/\" target=\"_blank\">perditionsmokehouse\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Phat Matt’s BBQ\u003c/strong>, on a nondescript block of Telegraph Ave. in Oakland that isn’t trendy yet, Matt and Charlotte Gonzalez quietly do what they’ve been doing for 30 years, first in Chicago and then at Bay Area farmers markets: smoke meat. The menu offers a mix of styles, which made me a bit skeptical. With Charlotte as coach, we tried two meats, the ribs (always an indicator of a pit-master’s skill) and the North Carolina-style pulled pork. The ribs were spot on, tender, browned, slightly fatty, served with a fairly spicy tomato-based sauce on the side. The pulled pork had great flavor, but there wasn’t anything particularly North Carolinian about it, given that the style there is either coarse- or fine-chopped, rather than pulled. Still, it was a solid rendition of pulled pork, one of the most lightly smoked I tried. Many local chefs won’t reveal what kind of wood they smoke with, but the kitchen here is transparent. Oak is the wood of choice for its neutrality relative to mesquite and hickory. We tried two sides, a serviceable mac and cheese that could’ve used a bit more time in the oven and a lovely potato salad with minced onion. Mexican Coke in a bottle hits the spot alongside.\u003c/p>\n\u003cp>\u003ca href=\"http://www.phatmattsbbq.com/\" target=\"_blank\">\u003cstrong>Phat Matt’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3415 Telegraph Ave. [\u003ca href=\"https://goo.gl/SjUs23\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 879-7294\u003cbr>\nHours: Wed-Sat, 11am-7pm (or sell-out); Sun, 11am-6pm (or sell-out); closed Mon-Tues\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Matts-BBQ/252696807878\" target=\"_blank\">Phat Matt's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PhatMAttsBBQ\" target=\"_blank\">@PhatMAttsBBQ\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be deterred by the gigantic menu at \u003cstrong>Sauced BBQ & Spirits\u003c/strong> in Livermore, which is all tricked out with nachos, chili and tater tots; the straight-up barbecue is destination-worthy. St. Louis-style ribs are rubbed with a mix of spicy and mildly sweet flavors and slow-smoked over white oak. It seems that a bit of the rub is sprinkled on at the end, and the meat is then sauced with the sweetest of their four homemade concoctions, called “pig candy.” I scraped off the sweet stuff and replaced it with their delicious “tin roof,” which contains more hot spice, and little dab of “hot tin roof,” which is habañero-laden. Both are delicious with the medium-smoky, tender meat. The pulled pork is among the best I tried all month, studded with burnt ends and super-juicy. Sides were also made with care, including cheesy jalepeño grits (the furthest I was willing to go off the tradition grid) and deeply smoky baked beans. The coleslaw had shredded apples, giving it a sweet acidity, and the mac and cheese was equal parts creamy and tangy with cheddar. If it hadn’t been noon, and 90 degrees in the shade, I surely would have partaken of one of dozens of Bourbons on the list. Instead, I had a lovely house-brewed IPA, with just the right amount of bitterness to help me digest all that fabulous fat and spice.\u003c/p>\n\u003cp>\u003ca href=\"http://saucedbbqandspirits.com/sauced-home-livermore.html\" target=\"_blank\">\u003cstrong>Sauced BBQ & Spirits\u003c/strong>\u003c/a>\u003cbr>\n2300 First St., #120 [\u003ca href=\"https://goo.gl/fmoFSa\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nLivermore, CA 94550\u003cbr>\nPh: (925) 961-1300\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-12:30am\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/saucedbbqandspirits\" target=\"_blank\">Sauced BBQ & Spirits\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/saucedbbq\" target=\"_blank\">@saucedbbq\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/saucedbbq\" target=\"_blank\">saucedbbq\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smoke Berkeley\u003c/strong>, a takeout spot next to a car wash in West Berkeley, is one of the friendliest places on the list. Servers chatted me up as I waited for my food, asking me about my weekend plans, whether I was going to the Pride parade, and what my kids liked to eat. In this meandering conversation, I learned that everything here is made from scratch, with the wise exception of Acme buns for sandwiches. When I answered yes to the question of spicy sauce, the server handed me a little cup of pulled pork and coleslaw floating in the spiciest sauce I tasted over the course of a month’s research. And despite the fact that chef-owner Tina Ferguson-Riffe hails from Texas and, hence, embraces the barbecue style of the lone star state, this sauce was a worthy competitor for the vinegar-based North Carolina sauce I dearly love. You can bet I asked for some to take home. I carried home two meats: The pulled pork was medium-smoky, very moist and tender, and the tea-smoked salmon was cooked to a perfect medium-rare. Sides were equally delicious. Coleslaw was tangy and slightly sweet, while potato salad veered more toward earthy and creamy. The baked beans tasted as if they’d been made over a camp stove, and I mean that in the best possible way. The restaurant is also one of the few of its genre that considers the sourcing of ingredients. Most of the produce comes from Maria Catalan’s organic farm, and Ferguson-Riffe says she’d like to do even more to include local meats and vegetables on the menu.\u003c/p>\n\u003cp>\u003ca href=\"https://www.youtube.com/watch?v=7r5GWb_5W-g\" target=\"_blank\">\u003cem>Watch Check, Please! Bay Area's review of Smoke Berkeley\u003c/em>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.smokeberkeley.com/\" target=\"_blank\">\u003cstrong>Smoke Berkeley\u003c/strong>\u003c/a>\u003cbr>\n2434 San Pablo Ave. [\u003ca href=\"https://goo.gl/mbsndR\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 548-8801\u003cbr>\nHours: Tues-Sat, noon-8pm; Sun, noon-6pm; closed Mondays\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/smokeberkeley\" target=\"_blank\">Smoke Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokeberkeley\" target=\"_blank\">@smokeberkeley\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Smokey J’s BBQ\u003c/strong> is a tiny, aromatic place on Shattuck Ave. in South Berkeley, self-described online by chef and owner, Josh Kempner, as Kansas City-style in some places and Texas in others. But Kempner is from Texas, and he has a way with North Carolina-style pulled pork as well, so I’m not quite sure how to describe it. I love his transparency around his process, though, which may just be indicative of his own local style. Meats are dry-rubbed, then smoked outside on the sidewalk, over a combination of mesquite, maple and whiskey-barrel chips. Everything I’ve ever had here has been top-notch. On the most recent visit, we ordered the pulled pork, moderately smoky with a few dashes of chile-infused vinegar sauce and a sprinkling of the dry rub. For me, this is neck and neck for number one with Perdition’s version, and may take the edge by way of said vinegar sauce. The brisket is also tied for first place, in my book, with BBQ Hut’s, and shares its affinity for a chopped, rather than sliced, presentation. Sides are completely homemade, including killer baked beans made with a chicken and pork broth crafted from leftover meat bones, a vinegar-based slaw, and a potato salad that has some mild barbecue sauce in the mix. I have yet to try the homemade French fries cooked in tallow, but I will just as soon as I can. This might be the best overall barbecue place on the list, all things considered.\u003c/p>\n\u003cp>\u003ca href=\"http://smokeyjbbq.com/\" target=\"_blank\">\u003cstrong>Smokey J’s BBQ\u003c/strong>\u003c/a>\u003cbr>\n3015 Shattuck Ave. [\u003ca href=\"https://goo.gl/ENj0UB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 529-4511\u003cbr>\nHours: Daily, noon-9pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokeyJs.BBQ?fref=nf\" target=\"_blank\">Smokey J's BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/SmokeyJBBQ\" target=\"_blank\">@SmokeyJBBQ\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I discovered \u003cstrong>Smoking Pig BBQ Company\u003c/strong> in Fremont (there’s another location in San Jose) by way of a friend who used to live nearby. Indeed, it’s a worthy destination for oak- and applewood-smoked ‘cue, as well as homemade sides. The ribs are dry-rubbed and smoked for six hours at low heat, resulting in a deep brown exterior and moist, tender middle, all the way to the bone. The “pulled pork” was more cubed, and not as fatty as I might’ve like, a bit on the drier side, but nonetheless tender. Homemade fries were a treat on the list of side dishes, as were the very rich and smoky baked beans. Mac and cheese could’ve used some browning, but the pasta was cooked al dente and the coleslaw a nice middle between tangy and sweet. But the ribs, oh, the ribs: perfection on a plate. \u003c/p>\n\u003cp>\u003ca href=\"http://smokingpigbbq.net/\" target=\"_blank\">Smoking Pig BBQ Company\u003c/a>\u003cbr>\n3340 Mowry Ave. [\u003ca href=\"https://goo.gl/LrG5Eu\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nFremont, CA 94538\u003cbr>\nPh: (510) 713-1855\u003cbr>\nHours: Sun-Thurs, 11am-9pm; Fri-Sat, 11am-midnight\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SmokingPigBBQFremont\" target=\"_blank\">Smoking Pig BBQ Company Fremont\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/smokingpigbbq1\" target=\"_blank\">@SmokingPigBBQ1\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>, in West Berkeley, is a place I don’t think about much, but it’s a real contender in the barbecue space. The odd location it occupies — a two-story stucco building in a retail corner — belies the worthy barbecue action going on inside. The ribs are not baby back or St. Louis style, the local trend, but spareribs, bigger and meatier, and sauced with a not-too-sweet Kansas City-style (tomato-based with molasses) sauce. And because I’d never tried it here, I also ordered the Texas-style brisket, a nicely marbled cut that was simply dry-rubbed and slow-smoked. The hand-cut Kennebec fries were crisp and nearly greaseless, and the apple cabbage slaw was a good acidic side choice. Mayo-based potato salad was full of egg and chives. T-Rex has a huge menu of other items, but the smoked meats are the reason to come.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.t-rex-bbq.com/\" target=\"_blank\">\u003cstrong>T-Rex Restaurant & Bar\u003c/strong>\u003c/a>\u003cbr>\n1300 10th St. [\u003ca href=\"https://goo.gl/qIsK5N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 527-0099\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10am-11pm; Sun, 10:30am-10pm\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TREXBerkeley\" target=\"_blank\">T-Rex BBQ\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/trexbarbeque\" target=\"_blank\">@trexbarbeque\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/trexbbq13/\" target=\"_blank\">trexbbq13\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Advocate Opens to a Warm Welcome in Berkeley’s Elmwood Neighborhood",
"title": "The Advocate Opens to a Warm Welcome in Berkeley’s Elmwood Neighborhood",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The line was down the block by 5:20pm last night in anticipation of the opening of \u003ca href=\"http://www.theadvocateberkeley.com/\" target=\"_blank\">The Advocate\u003c/a>, Berkeley’s new restaurant from John Paluska and Andrew Hoffman, the partners behind downtown’s wildly successful Comal.\u003c/p>\n\u003cfigure id=\"attachment_99194\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_ext1920.jpg\" alt=\"Lining up for the opening of The Advocate in Berkeley’s Elmwood neighborhood.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99194\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up for the opening of The Advocate in Berkeley’s Elmwood neighborhood. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At The Advocate, they’ve turned their attention to the flavors of Morocco and North Africa in the more general context of clean Mediterranean flavors framed by local ingredients. Chef John Griffiths leads the charge in the kitchen, while Matthew Campbell and Corin Weihemuller (both from Comal) oversee the cocktail program and wine/beer list, respectively.\u003c/p>\n\u003cp>We got there early enough to be about tenth in line, and were seated and served drinks posthaste. The Mary Elke Brut, a friendly North Coast sparkling wine, is a perfect accompaniment to perusing the menu. The space is beautifully distracting, one wall lined with giant grainy prints of vintage Berkeley postcards, and another with a lyrical sculpture by \u003ca href=\"http://www.johnbisbee.com/\" target=\"_blank\">John Bisbee\u003c/a> a Maine-based artist who works only with nails.\u003c/p>\n\u003cfigure id=\"attachment_99190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_bar1920.jpg\" alt=\"The bar and whimsical nail sculpture by John Bisbee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and whimsical nail sculpture by John Bisbee. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The persimmon-colored chairs came from a school in Chicago and almost perfectly match the restaurant’s namesake cocktail, The Advocate, made with City of London gin, luxardo apertivo, cocchi rossa, lemon, and grapefruit zest, which smells like orange soda, but tastes more like the nectar of blood-orange peel.\u003c/p>\n\u003cfigure id=\"attachment_99191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_cocktail1920.jpg\" alt=\"The Advocate’s namesake gin cocktail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Advocate’s namesake gin cocktail. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are three flatbreads from the wood-burning oven on offer, and we began by sharing the one topped with squash blossom, French feta, spinach, and Gaeta olives. While many flatbreads seem like fancy pizza, this version was more Moroccan in style, hand-formed, roughly rectangular in shape, and crisp on the exterior, but light and chewy inside. Cooked spinach serves as a kind of sauce, and the other ingredients are nicely balanced savory accents.\u003c/p>\n\u003cfigure id=\"attachment_99195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_flatbread1920.jpg\" alt=\"Flatbread with spinach, feta, squash blossoms, and olives from the wood-burning oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flatbread with spinach, feta, squash blossoms, and olives from the wood-burning oven. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was my favorite dish of the evening: chickpea fritters with pieces of Manila clam tucked inside the custardy middle, stacked on a classic aioli and garnished with celery-heart salsa. Seared squid was paired with fava beans, avocado, and a deeply resonant muhammara.\u003c/p>\n\u003cfigure id=\"attachment_99196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_fritters1920.jpg\" alt=\"Chickpea fritters with clams, aioli, and celery-heart salsa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chickpea fritters with clams, aioli, and celery-heart salsa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_squid1920.jpg\" alt=\"Squid with fava beans, avocado, and muhummara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squid with fava beans, avocado, and muhummara.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another delightful surprise was the pairing of tomatoes and translucent slices of cucumber with anchovy-sesame sauce, a nice mix of sweetness and umami on the palate.\u003c/p>\n\u003cfigure id=\"attachment_99199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_tomatoes1920.jpg\" alt=\"Tomato salad with anchovy-sesame sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato salad with anchovy-sesame sauce.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We knew we were over-ordering, but couldn’t restrain ourselves from continuing. We chose the lightest of the main courses, seared albacore tuna with grilled pole beans, more lovely squash blossoms, and black olives. The fish arrived glistening, barely seared on the bottom, placed on a pretty schmear of olive paste and sprinkled with a bit of Aleppo pepper. And who can resist a proper fried potato? This is one of the best versions I’ve had in ages, big chunks of the nightshade smoked, fried and tossed in a scallion salsa with yet another olive variety, Castelvetrano. And the kicker: egg yolk cured in salt until it is firm enough to grate. Just fabulous.\u003c/p>\n\u003cfigure id=\"attachment_99200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_tuna1920.jpg\" alt=\"Rare-seared albacore tuna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rare-seared albacore tuna. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_potatoes1920.jpg\" alt=\"Perfectly fried smoked potatoes with scallion salsa and cured egg yolk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfectly fried smoked potatoes with scallion salsa and cured egg yolk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a simple olive oil cake with a scoop of floral pistachio ice cream and some nectarine slices.\u003c/p>\n\u003cfigure id=\"attachment_99192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_dessert1920.jpg\" alt=\"Olive oil cake with pistachio ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cake with pistachio ice cream. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our server made it seem as though the restaurant had been in the neighborhood for years, so well-versed was she in both the food and drinks, and more attentive than seemed possible on opening night.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As part of a growing trend in the Bay Area restaurant scene, the bill includes a 20% tip.\u003c/p>\n\u003cp>Berkeley’s Elmwood neighborhood has scored what promises to be one of the East Bay’s next destination restaurants.\u003c/p>\n\u003cfigure id=\"attachment_99193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_diningroom1920.jpg\" alt=\"The Advocate dining area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Advocate dining area. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theadvocateberkeley.com/\" target=\"_blank\">The Advocate\u003c/a>\u003cbr>\n2635 Ashby Ave. [\u003ca href=\"https://goo.gl/0dF84N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 370-2200\u003cbr>\nHours: Sun-Thu, 5:30-9:30pm; Fri-Sat, 5:30-10:30pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Advocate-Berkeley/884447264933750\" target=\"_blank\">The Advocate Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theadvocateberk\" target=\"_blank\">@theadvocateberk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/the_advocate_berkeley/\" target=\"_blank\">the_advocate_berkeley\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The line was down the block by 5:20pm last night in anticipation of the opening of \u003ca href=\"http://www.theadvocateberkeley.com/\" target=\"_blank\">The Advocate\u003c/a>, Berkeley’s new restaurant from John Paluska and Andrew Hoffman, the partners behind downtown’s wildly successful Comal.\u003c/p>\n\u003cfigure id=\"attachment_99194\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_ext1920.jpg\" alt=\"Lining up for the opening of The Advocate in Berkeley’s Elmwood neighborhood.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99194\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_ext1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lining up for the opening of The Advocate in Berkeley’s Elmwood neighborhood. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At The Advocate, they’ve turned their attention to the flavors of Morocco and North Africa in the more general context of clean Mediterranean flavors framed by local ingredients. Chef John Griffiths leads the charge in the kitchen, while Matthew Campbell and Corin Weihemuller (both from Comal) oversee the cocktail program and wine/beer list, respectively.\u003c/p>\n\u003cp>We got there early enough to be about tenth in line, and were seated and served drinks posthaste. The Mary Elke Brut, a friendly North Coast sparkling wine, is a perfect accompaniment to perusing the menu. The space is beautifully distracting, one wall lined with giant grainy prints of vintage Berkeley postcards, and another with a lyrical sculpture by \u003ca href=\"http://www.johnbisbee.com/\" target=\"_blank\">John Bisbee\u003c/a> a Maine-based artist who works only with nails.\u003c/p>\n\u003cfigure id=\"attachment_99190\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_bar1920.jpg\" alt=\"The bar and whimsical nail sculpture by John Bisbee.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99190\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_bar1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar and whimsical nail sculpture by John Bisbee. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The persimmon-colored chairs came from a school in Chicago and almost perfectly match the restaurant’s namesake cocktail, The Advocate, made with City of London gin, luxardo apertivo, cocchi rossa, lemon, and grapefruit zest, which smells like orange soda, but tastes more like the nectar of blood-orange peel.\u003c/p>\n\u003cfigure id=\"attachment_99191\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_cocktail1920.jpg\" alt=\"The Advocate’s namesake gin cocktail.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99191\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_cocktail1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Advocate’s namesake gin cocktail. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are three flatbreads from the wood-burning oven on offer, and we began by sharing the one topped with squash blossom, French feta, spinach, and Gaeta olives. While many flatbreads seem like fancy pizza, this version was more Moroccan in style, hand-formed, roughly rectangular in shape, and crisp on the exterior, but light and chewy inside. Cooked spinach serves as a kind of sauce, and the other ingredients are nicely balanced savory accents.\u003c/p>\n\u003cfigure id=\"attachment_99195\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_flatbread1920.jpg\" alt=\"Flatbread with spinach, feta, squash blossoms, and olives from the wood-burning oven.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99195\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_flatbread1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flatbread with spinach, feta, squash blossoms, and olives from the wood-burning oven. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was my favorite dish of the evening: chickpea fritters with pieces of Manila clam tucked inside the custardy middle, stacked on a classic aioli and garnished with celery-heart salsa. Seared squid was paired with fava beans, avocado, and a deeply resonant muhammara.\u003c/p>\n\u003cfigure id=\"attachment_99196\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_fritters1920.jpg\" alt=\"Chickpea fritters with clams, aioli, and celery-heart salsa.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99196\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_fritters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chickpea fritters with clams, aioli, and celery-heart salsa. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99198\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_squid1920.jpg\" alt=\"Squid with fava beans, avocado, and muhummara.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99198\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_squid1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Squid with fava beans, avocado, and muhummara.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another delightful surprise was the pairing of tomatoes and translucent slices of cucumber with anchovy-sesame sauce, a nice mix of sweetness and umami on the palate.\u003c/p>\n\u003cfigure id=\"attachment_99199\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_tomatoes1920.jpg\" alt=\"Tomato salad with anchovy-sesame sauce.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99199\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tomatoes1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tomato salad with anchovy-sesame sauce.\u003cbr> \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We knew we were over-ordering, but couldn’t restrain ourselves from continuing. We chose the lightest of the main courses, seared albacore tuna with grilled pole beans, more lovely squash blossoms, and black olives. The fish arrived glistening, barely seared on the bottom, placed on a pretty schmear of olive paste and sprinkled with a bit of Aleppo pepper. And who can resist a proper fried potato? This is one of the best versions I’ve had in ages, big chunks of the nightshade smoked, fried and tossed in a scallion salsa with yet another olive variety, Castelvetrano. And the kicker: egg yolk cured in salt until it is firm enough to grate. Just fabulous.\u003c/p>\n\u003cfigure id=\"attachment_99200\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_tuna1920.jpg\" alt=\"Rare-seared albacore tuna.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_tuna1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rare-seared albacore tuna. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_99197\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_potatoes1920.jpg\" alt=\"Perfectly fried smoked potatoes with scallion salsa and cured egg yolk.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99197\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_potatoes1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfectly fried smoked potatoes with scallion salsa and cured egg yolk. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dessert was a simple olive oil cake with a scoop of floral pistachio ice cream and some nectarine slices.\u003c/p>\n\u003cfigure id=\"attachment_99192\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_dessert1920.jpg\" alt=\"Olive oil cake with pistachio ice cream.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99192\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_dessert1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Olive oil cake with pistachio ice cream. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our server made it seem as though the restaurant had been in the neighborhood for years, so well-versed was she in both the food and drinks, and more attentive than seemed possible on opening night.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As part of a growing trend in the Bay Area restaurant scene, the bill includes a 20% tip.\u003c/p>\n\u003cp>Berkeley’s Elmwood neighborhood has scored what promises to be one of the East Bay’s next destination restaurants.\u003c/p>\n\u003cfigure id=\"attachment_99193\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/Advocate_diningroom1920.jpg\" alt=\"The Advocate dining area.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-99193\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/Advocate_diningroom1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Advocate dining area. \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.theadvocateberkeley.com/\" target=\"_blank\">The Advocate\u003c/a>\u003cbr>\n2635 Ashby Ave. [\u003ca href=\"https://goo.gl/0dF84N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 370-2200\u003cbr>\nHours: Sun-Thu, 5:30-9:30pm; Fri-Sat, 5:30-10:30pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Advocate-Berkeley/884447264933750\" target=\"_blank\">The Advocate Berkeley\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theadvocateberk\" target=\"_blank\">@theadvocateberk\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/the_advocate_berkeley/\" target=\"_blank\">the_advocate_berkeley\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Burger Spots",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Burger Spots",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98441,98437,98439,98440,98438,98436\"]\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98478,98477,98475,98476,98474\"]\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98455,98458,98456,98457,98459\"]\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98461,98463,98462,98460\"]\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98482,98483,98481,98480,98479\"]\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98448,98447,98446,98445\"]\u003c/p>\n\u003cp>\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The neighborhood grill has an extensive burger menu with more than two dozen different hamburger creations. First timers should start with the 1/3 lb Clarke’s Burger and then head to the condiment bar with its dizzying number of sauces and toppings to complete your creation.\u003c/p>\n\u003cp>\u003ca href=\"http://www.clarkes.com/\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\n615 W El Camino Real, Mountain View [\u003ca href=\"https://goo.gl/ucXQJz\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 967-0851\u003cbr>\nHours: Mon-Thu 11am-9pm; Fri 11am-10pm; Sat-Sun 8am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/clarkescharcoal?fref=ts\" target=\"_blank\">\u003cstrong>Clarke’s Charcoal Broiler\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/clarkes_burgers\" target=\"_blank\">\u003cstrong>@clarkes_burgers\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98450,98454,98452,98451,98453,98449\"]\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98470,98472,98471,98473,98469\"]\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98444,98443,98442\"]\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98466,98465,98467,98468,98464\"]\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mainstburgers.com/\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\n20 S Santa Cruz Ave, Los Gatos [\u003ca href=\"https://goo.gl/LRvSww\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 354-1881\u003cbr>\nHours: Sun-Mon 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mainstreetburgers?fref=ts\" target=\"_blank\">\u003cstrong>Main Street Burgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MainSt_Burgers\" target=\"_blank\">\u003cstrong>@MainSt_Burgers\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"excerpt": " This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.",
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"description": " This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On par with apple pie, a juicy hamburger loaded up with fresh veggies, mustard and ketchup ranks high on the list of iconic American foods. Yet, with the number of different gourmet toppings and styles available it’s hard to say what is the perfect hamburger. This guide covers ten South Bay restaurants ranging from neighborhood institutions serving classic charcoal grilled hamburgers to upscale gastropubs offering gourmet creations. Whether your ideal cheeseburger features slices of cheddar or soft-ripened brie, you will be sure to find a new favorite on this list. If I missed your favorite place for a hamburger in the South Bay, please be sure to let me know in the comments section.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away off the main drag in downtown Campbell, \u003cstrong>Brown Chicken Brown Cow\u003c/strong> serves gourmet hamburgers made with grass-fed beef from Pacific Pastures in Humboldt. The not-to-be-missed Crispy Prosciutto burger features fried prosciutto, creamy brie cheese, sweet caramelized onions and zesty arugula. Also a crowd favorite, the Psychedelic Goat Cheese burger is topped with a hefty dollop of tangy goat cheese, earthy truffle oil, chives and arugula.\u003c/p>\n\u003cp>\u003ca href=\"http://brownchicken-browncow.com/\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\n397 E Campbell Ave, Campbell [\u003ca href=\"https://goo.gl/tDJcKA\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 340-5916\u003cbr>\nHours: Sun-Mon 11am-10pm; Tue-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrownChickenBrownCowCampbell?fref=ts\" target=\"_blank\">\u003cstrong>Brown Chicken Brown Cow\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Regularly voted as \"Best Burgers in Silicon Valley,” \u003cstrong>St. John's Bar & Grill\u003c/strong> has a full house most nights of the week thanks to an extensive menu of burgers and a rotating beer list. The popular pub features nightly specials including half-off all hamburgers on Wednesday night. If a salty and flavorful blue cheese burger is your thing you'll love the Roasted Garlic & Bleu Cheese Burger with blue cheese crumbles and a generous topping of sweet and pungent roasted garlic cloves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://sites.citycheers.com/96605\" target=\"_blank\">\u003cstrong>St. John's Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\n510 Lawrence Expy #110, Sunnyvale [\u003ca href=\"https://goo.gl/R34c9r\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 738-8515\u003cbr>\nHours: Mon 11am-9pm; Tue-Fri 11am-10pm; Sat 11:30am-9pm; Sun closed\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/St-Johns-Bar-Grill/244157821091?fref=ts\" target=\"_blank\">\u003cstrong>St. John’s Bar & Grill\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Kirk's Steakburgers\u003c/strong> has been serving charcoal grilled hamburgers in the South Bay since 1948. The burgers are made from ground chuck and are charcoal grilled to order. A condiment cart provides any extra sauces and toppings your heart may desire. Sweet grilled onions and smoky bacon strips are perfect toppings for the juicy 1/3 lb. Steakburger.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kirks-steakburgers.com/\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\n855 El Camino Real #75, Palo Alto [\u003ca href=\"https://goo.gl/6jPGdB\" target=\"_blank\">map\u003c/a>] (Additional location in Campbell)\u003cbr>\nPh: (650) 326-6159\u003cbr>\nHours: Mon-Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kirks-Steak-Burgers/111621095542703?sk=timeline\" target=\"_blank\">\u003cstrong>Kirk’s Steakburgers\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/kirksteakburger\" target=\"_blank\">\u003cstrong>@kirksteakburger\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The high-end option of this guide, \u003cstrong>LB Steak\u003c/strong> serves prime steaks in their luxurious Santana Row location. Both the classic and Wagyu burger are delicious menu options and are treated with the same gourmet touch as the rest of menu at this modern American steakhouse. Served on a grilled brioche bun, the Wagyu burger is a hefty 1/2 lb. and is topped with a heaping amount of wild mushrooms and smoked onion marmalade.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lbsteak.com/\" target=\"_blank\">\u003cstrong>LB Steak\u003c/strong>\u003c/a>\u003cbr>\n334 Santana Row #1000, San Jose [\u003ca href=\"https://goo.gl/zX3mSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 244-1180\u003cbr>\nHours: Mon-Sat 11:30am-10pm; Sun 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LBSteakSantanaRow\" target=\"_blank\">\u003cstrong>LB Steak \u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/LBSteak\" target=\"_blank\">\u003cstrong>@LBSteak\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The \u003cstrong>Village Burger Bar\u003c/strong> in Saratoga serves a menu of gourmet hamburger creations as well as the option to build your own burger. The hamburgers are made from all-natural, grass-fed beef as well as alternative patty options including bison and Ahi tuna. A regular menu highlight, the French Moo features sweet caramelized onions, creamy brie, pancetta and arugula on a toasted brioche bun. However if you enjoy customizing your hamburger, opt for the build-your-own menu with an extensive list of gourmet toppings.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bigbasinburgerbar.com/\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\n14413 Big Basin Way, Saratoga [\u003ca href=\"https://goo.gl/LyuVXh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 647-2136\u003cbr>\nHours: Mon-Thu 11am-9:30pm; Fri-Sat 11am-10pm; Sun 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Village-Burger-Bar-Saratoga/655826091189258\" target=\"_blank\">\u003cstrong>Village Burger Bar\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vbbsaratoga\" target=\"_blank\">\u003cstrong>@vbbsaratoga\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This cozy Los Gatos roadside grill serves a straightforward menu of hamburgers, hotdogs and milkshakes. \u003cstrong>The Happy Hound\u003c/strong> burger is your classic American burger with red onions, lettuce and tomato. The Mexi burger mixes things up by serving ground hamburger, sautéed mushrooms, chili and cheese in a flour tortilla.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-happy-hound-los-gatos\" target=\"_blank\">\u003cstrong>The Happy Hound\u003c/strong>\u003c/a>\u003cbr>\n15899 Los Gatos Blvd, Los Gatos [\u003ca href=\"https://goo.gl/1yOAop\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 358-2444\u003cbr>\nHours: Mon-Thu 10:30am-9pm; Fri-Sat 10:30am-9:30pm; Sun 11am-9pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On the outside \u003cstrong>Sliders Burgers\u003c/strong> appears to be an unassuming diner located in a San Jose strip mall. On the inside you will find made-to-order burgers with a variety of meat options including wild game such as ostrich, wild boar and elk. The burgers are served plain but a condiment bar offers a number of sauces and toppings to dress your burger to your liking.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/sliders-burgers-san-jose\" target=\"_blank\">\u003cstrong>Sliders Burgers\u003c/strong>\u003c/a>\u003cbr>\n1645 W San Carlos St, San Jose [\u003ca href=\"https://goo.gl/9n3Mbq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 298-4340\u003cbr>\nHours: Mon-Sat 11am-9:30pm; Sun 11am-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SLIDERS-Burgers/142555209142568?fref=ts\" target=\"_blank\">\u003cstrong>SLIDERS Burgers \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This vintage San Jose restaurant is decorated with numerous black and white photos from the early days of Silicon Valley, some dating as far back as the 1860s. While \u003cstrong>Burger Pit\u003c/strong> may not be quite that old, there certainly isn't anything new about it: well worn vinyl booths and an inexpensive and straightforward menu serve as the backdrop for this no-frills hamburger restaurant. A juicy 1/2 lb. Steer Burger served on a steak roll with cheddar cheese and a side of thick steak fries is the definition of classic American comfort food.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theburgerpit.com/\" target=\"_blank\">\u003cstrong>Burger Pit\u003c/strong>\u003c/a>\u003cbr>\n1349 Blossom Hill Rd, San Jose [\u003ca href=\"https://goo.gl/vZZpFm\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 269-8062\u003cbr>\nHours: Sun-Thu 11am-9:30pm; Fri-Sat 11am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Burger-Pit/146947332009429?fref=ts\" target=\"_blank\">\u003cstrong>The Burger Pit \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Main Street Burgers\u003c/strong> serves gourmet burgers made from fresh ground Niman Ranch Beef alongside a menu of milkshakes and Treat ice cream. Those looking for a traditional burger will love the flavor-packed Smoked Bacon and Blue burger served with blue cheese crumbles, smoked bacon, sautéed mushrooms and garlic aioli on an spongy egg bun. Those who enjoy a little more flair will enjoy the sweet and savory flavor combination of the Cherry Bomb served with a sweet and tangy cherry pepper relish, bacon, creamy brie cheese, onion rings and garlic aioli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"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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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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},
"radiolab": {
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"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": {
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"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.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
