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"content": "\u003cp>Kobani’s succulent chunks of chicken kebab, creamy hummus, moist dolmas, richly flavored lentil soup and generous gyros are a welcome addition to the corner of University Avenue and Martin Luther King Jr. Way in Berkeley.\u003c/p>\n\u003cp>But there is more to this new casual dining spot than meets the mouth.\u003c/p>\n\u003cp>The name of the restaurant may be familiar if you follow the news. Kobani, a city in northern Syria, was the site of the biggest defeat dealt to ISIS by Kurdish soldiers. But the four-month-long battle that raged from September 2014 until ISIS militants were driven out in January resulted in the widespread destruction of the 100-year-old city that was \u003ca href=\"http://www.thedailybeast.com/articles/2014/11/08/remembering-kobani-before-the-siege.html\" target=\"_blank\">famous for its olive-oil and cultural diversity\u003c/a>. And in a recent, disheartening \u003ca href=\"http://www.bbc.com/news/world-middle-east-29688108\" target=\"_blank\">reversal in June\u003c/a>, Islamic State militants re-entered Kobani, killing dozens of civilians.\u003cspan id=\"more-197744\">\u003c/span>\u003c/p>\n\u003cp>The restaurant’s logo features a massive golden sun that in Kurdish culture signifies rebirth and figures prominently on the Kurdish flag, whose red, white and green stripes grace a sign above Kobani. Both the name and the logo are acts of defiance.\u003c/p>\n\u003cp>“That flag is still illegal in Turkey and the Kurdish language is rarely spoken,” said Emin Tekin, Kobani’s owner, who grew up in Van, a Kurdish city in Eastern Turkey, and immigrated to San Francisco in 1999. Perhaps Tekin’s most daring move is the simple description on his window, “Kurdish and Mediterranean Grill.”\u003c/p>\n\u003cfigure id=\"attachment_98377\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg\" alt=\"Assorted starters: dolmas, babaganoush, hummus, kibbeh.\" width=\"720\" height=\"600\" class=\"size-full wp-image-98377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600-400x333.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Assorted starters: dolmas, babaganoush, hummus, kibbeh. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For some historical context, \u003ca href=\"http://www.bbc.com/news/world-middle-east-29702440\">the BBC summarizes\u003c/a>: “Kurds received harsh treatment at the hands of the Turkish authorities for generations. In response to uprisings in the 1920s and 1930s, many Kurds were resettled, Kurdish names and costumes were banned, the use of the Kurdish language was restricted and even the existence of a Kurdish ethnic identity was denied, with people designated ‘Mountain Turks.'”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In recent years there have been a few in-roads: Kurdish music, theater and film are more visible in Turkey than they were a decade ago. But tensions still remain high and surprisingly extend to Kurdish cooking, as reflected in this story from \u003ca href=\"http://www.themedialine.org/mideast-cafe/kurdish-food-takes-off-in-turkey-2/\">The Media Line:\u003c/a> “It may seem strange to outsiders that in Turkey, where Kurds represent 15 to 20 percent of the population and boast a century-old culinary tradition, there is not a single Kurdish restaurant. There are however, restaurants with ‘southeastern’ food, referring to the regions of Turkey with a predominantly Kurdish population.”\u003c/p>\n\u003cp>While we in the Bay Area are under no such restrictions, and several restaurants do serve Kurdish food, it seems Kobani, which opened in May, stands out for its proud proclamation of Kurdish-ness.\u003c/p>\n\u003cp>Whether taking orders, delivering plates loaded with freshly sliced, marinated meat to the eight tables in his restaurant, or chatting with his already loyal customers, Tekin is a charmer. His position as the youngest son in a family of nine children served him well. All of his older brothers, except one, opened restaurants, which became training grounds for the succeeding siblings. But Tekin is quick to admit that his family’s menus do not exclusively feature Kurdish dishes.\u003c/p>\n\u003cp>“Being from the Mediterranean side of the world,” he said, “in every country from Greece to Turkey, Syria to Lebanon, Israel to Morocco, people eat almost the same things but with different herbs and spices. In our casual dining joints, the idea is to provide comfort food that people are familiar with.”\u003c/p>\n\u003cfigure id=\"attachment_98376\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg\" alt=\"Kobani’s arugula and beet salad with creamy lentil soup.\" width=\"720\" height=\"573\" class=\"size-full wp-image-98376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573-400x318.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s arugula and beet salad with creamy lentil soup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Tekin, however, a few of the dishes on his menu do carry a subtle Kurdish spin: take, for example, the tangy pomegranate dressing on the beet, arugula and goat cheese salad, the bulgur pilaf with pepper paste; the couscous salad; \u003cem>mast o sir \u003c/em>(yogurt and cucumber dip) and the Kurdish baklava layered with cooked semolina flour and milk.\u003c/p>\n\u003cp>Although gyro spits rotate on many a Berkeley street, the smoky babaganoush, meltingly smooth hummus, and tender, deftly spiced meat at Kobani are definitely a cut above the rest. And the wrap sandwiches are large and reasonably priced for the student crowd who often orders them to go.\u003c/p>\n\u003cp>One evening, however, I find a large group of international students seated around a table, sharing the “family style mixed grill platter” — a wide, wooden board lined with lavash and topped with a mountain of sliced meats, assorted kebabs, mounds of bulgur and vegetable-studded rice.\u003c/p>\n\u003cfigure id=\"attachment_98379\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg\" alt=\"Kobani’s mixed grill platter is enough to feed a crowd.\" width=\"720\" height=\"518\" class=\"size-full wp-image-98379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518-400x288.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s mixed grill platter is enough to feed a crowd. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This is the traditional way we Kurdish people eat, sitting around a big platter and all partaking from the same dish,” explains Filiz Celik, a Kurdish woman from Eastern Turkey, who is taking a break from her doctoral studies in Wales to visit friends in the Bay Area.\u003c/p>\n\u003cp>Celik was attracted to this new restaurant as soon as she saw its name. To her, “Kobani signifies the solidarity and strength of the Kurdish people uniting in the face of atrocity, as Kurdish forces from different countries cooperated to singlehandedly liberate Kobani, a Kurdish town, from ISIS.”\u003c/p>\n\u003cp>“It is thrilling to see a restaurant that proclaims itself Kurdish,” adds Celik. “In Europe, I’ve seen many Kurdish activists open restaurants that are labeled ‘Turkish food’, although recently there is a momentum to broaden the description of their eateries to ‘Mediterranean.'”\u003c/p>\n\u003cp>To Tekin, the name Kobani also signifies his pride in other Kurdish accomplishments: “The power of women and the fight against inequality. In Syria, 80% of the fighters are women. To us, men and women are equal,” he says. “For the last ten years, whenever there are elections for mayors, we elect one man and one woman to run the city as co-mayors.”\u003c/p>\n\u003cfigure id=\"attachment_98378\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg\" alt=\"Kobani’s lamb shish kebab plate.\" width=\"720\" height=\"405\" class=\"size-full wp-image-98378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405-400x225.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s lamb shish kebab plate. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tekin is enjoying the success of his new restaurant. But his road to Berkeley was not a smooth one. He saw the Kurdish villages around his hometown burned down by Turkish forces, the men executed, the women and children left to survive on their own.\u003c/p>\n\u003cp>“Being a Kurdish person living in Turkey was always dangerous,” he said. “There were aggressive words and racist discrimination, with people saying things like ‘Dirty Kurds. You shouldn’t be in our country. Go back where you came from.’”\u003c/p>\n\u003cp>In 1997, Tekin moved to Marmaris, a Turkish resort town on the Mediterranean, where his brother managed a restaurant. “One night,” he said, “four [plain-clothed] policemen came to the restaurant where I was working.” His gaze switches to look off in the distance, as he recites the disturbing events of that night.\u003c/p>\n\u003cp>“Two of them were very drunk. They attacked my friend who was working there as a bodyguard and stabbed him 29 times. He died. As I rushed over to try and save him, they stabbed me too, in the spine. Then the uniformed Turkish police arrived. A bystander screamed at them to take me to the hospital. The policeman said, ‘I don’t want to take him in my police car because it will make it dirty with Kurdish blood.’”\u003c/p>\n\u003cp>Tekin continues, seemingly driven to finish the story, “After lying in the street in the rain for an hour, waiting for an ambulance that never came, a taxi driver saw me and volunteered to take me to the hospital. At the hospital, they never asked me my name or what happened because they didn’t want to write up a report that would make the Turkish officials look bad. So I couldn’t take them to court because I had no evidence.”\u003c/p>\n\u003cp>Tekin was temporarily paralyzed for three months, but thanks to one brother living in the Netherlands, he received treatment there and a got visa to come to the U.S., where another brother had settled in San Francisco. After sharing the details of these traumatic events, there’s a slight pause, then Tekin returns to his role as congenial host.\u003c/p>\n\u003cp>While he attended Foothill College in Los Altos, Tekin taught Kurdish folk dancing at the local Jewish community center. He had been part of a prize-winning professional folk dance company in his homeland and in Los Altos brought Jews and Kurds to dance together. “Kurds, Jews and Muslims should all live together in peace,” he says. “All religions come from the same God, so all are equal.”\u003c/p>\n\u003cp>He later transferred to Stanford University to study finance, but before he could graduate, he eased into the real-estate business.\u003c/p>\n\u003cfigure id=\"attachment_98380\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg\" alt=\"Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \" width=\"720\" height=\"676\" class=\"size-full wp-image-98380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676-400x376.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today, Tekin is a busy man. He is opening two more restaurants in San Francisco that will also be called Kobani, and is helping his brother to re-open his popular restaurant, Hayes and Kebab, after renovations are complete in 2016. That’s not all: Tekin also owns a parking garage in a densely populated area of San Francisco and has a real-estate business specializing in restaurants and cafés.\u003c/p>\n\u003cp>“When you are born hungry, and you get some opportunities, you must use them wisely and not become spoiled,” he said. “My intent is to work as much as I can so I can contribute to my communities both here and back home. I have, and will continue to support, several non-profit organizations, like those that provide help for breast cancer, children’s education and abused women and children. I also intend to support associations that are against war — any war that will oppress a nation and destroy innocent civilians. As I have financial success, I will use that to contribute to people in need.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.yelp.com/biz/kobani-berkeley\" target=\"_blank\">Kobani Kurdish & Mediterranean Grill\u003c/a> is at 1901 University Ave. (at Martin Luther King Jr. Way), Berkeley.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Kobani’s succulent chunks of chicken kebab, creamy hummus, moist dolmas, richly flavored lentil soup and generous gyros are a welcome addition to the corner of University Avenue and Martin Luther King Jr. Way in Berkeley. But there is more to this new casual dining spot than meets the mouth.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Kobani’s succulent chunks of chicken kebab, creamy hummus, moist dolmas, richly flavored lentil soup and generous gyros are a welcome addition to the corner of University Avenue and Martin Luther King Jr. Way in Berkeley.\u003c/p>\n\u003cp>But there is more to this new casual dining spot than meets the mouth.\u003c/p>\n\u003cp>The name of the restaurant may be familiar if you follow the news. Kobani, a city in northern Syria, was the site of the biggest defeat dealt to ISIS by Kurdish soldiers. But the four-month-long battle that raged from September 2014 until ISIS militants were driven out in January resulted in the widespread destruction of the 100-year-old city that was \u003ca href=\"http://www.thedailybeast.com/articles/2014/11/08/remembering-kobani-before-the-siege.html\" target=\"_blank\">famous for its olive-oil and cultural diversity\u003c/a>. And in a recent, disheartening \u003ca href=\"http://www.bbc.com/news/world-middle-east-29688108\" target=\"_blank\">reversal in June\u003c/a>, Islamic State militants re-entered Kobani, killing dozens of civilians.\u003cspan id=\"more-197744\">\u003c/span>\u003c/p>\n\u003cp>The restaurant’s logo features a massive golden sun that in Kurdish culture signifies rebirth and figures prominently on the Kurdish flag, whose red, white and green stripes grace a sign above Kobani. Both the name and the logo are acts of defiance.\u003c/p>\n\u003cp>“That flag is still illegal in Turkey and the Kurdish language is rarely spoken,” said Emin Tekin, Kobani’s owner, who grew up in Van, a Kurdish city in Eastern Turkey, and immigrated to San Francisco in 1999. Perhaps Tekin’s most daring move is the simple description on his window, “Kurdish and Mediterranean Grill.”\u003c/p>\n\u003cfigure id=\"attachment_98377\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg\" alt=\"Assorted starters: dolmas, babaganoush, hummus, kibbeh.\" width=\"720\" height=\"600\" class=\"size-full wp-image-98377\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/3.-Kobani-Collage-720-720x600-400x333.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Assorted starters: dolmas, babaganoush, hummus, kibbeh. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For some historical context, \u003ca href=\"http://www.bbc.com/news/world-middle-east-29702440\">the BBC summarizes\u003c/a>: “Kurds received harsh treatment at the hands of the Turkish authorities for generations. In response to uprisings in the 1920s and 1930s, many Kurds were resettled, Kurdish names and costumes were banned, the use of the Kurdish language was restricted and even the existence of a Kurdish ethnic identity was denied, with people designated ‘Mountain Turks.'”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In recent years there have been a few in-roads: Kurdish music, theater and film are more visible in Turkey than they were a decade ago. But tensions still remain high and surprisingly extend to Kurdish cooking, as reflected in this story from \u003ca href=\"http://www.themedialine.org/mideast-cafe/kurdish-food-takes-off-in-turkey-2/\">The Media Line:\u003c/a> “It may seem strange to outsiders that in Turkey, where Kurds represent 15 to 20 percent of the population and boast a century-old culinary tradition, there is not a single Kurdish restaurant. There are however, restaurants with ‘southeastern’ food, referring to the regions of Turkey with a predominantly Kurdish population.”\u003c/p>\n\u003cp>While we in the Bay Area are under no such restrictions, and several restaurants do serve Kurdish food, it seems Kobani, which opened in May, stands out for its proud proclamation of Kurdish-ness.\u003c/p>\n\u003cp>Whether taking orders, delivering plates loaded with freshly sliced, marinated meat to the eight tables in his restaurant, or chatting with his already loyal customers, Tekin is a charmer. His position as the youngest son in a family of nine children served him well. All of his older brothers, except one, opened restaurants, which became training grounds for the succeeding siblings. But Tekin is quick to admit that his family’s menus do not exclusively feature Kurdish dishes.\u003c/p>\n\u003cp>“Being from the Mediterranean side of the world,” he said, “in every country from Greece to Turkey, Syria to Lebanon, Israel to Morocco, people eat almost the same things but with different herbs and spices. In our casual dining joints, the idea is to provide comfort food that people are familiar with.”\u003c/p>\n\u003cfigure id=\"attachment_98376\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg\" alt=\"Kobani’s arugula and beet salad with creamy lentil soup.\" width=\"720\" height=\"573\" class=\"size-full wp-image-98376\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2.-soup-and-salad-720x573-400x318.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s arugula and beet salad with creamy lentil soup. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>According to Tekin, however, a few of the dishes on his menu do carry a subtle Kurdish spin: take, for example, the tangy pomegranate dressing on the beet, arugula and goat cheese salad, the bulgur pilaf with pepper paste; the couscous salad; \u003cem>mast o sir \u003c/em>(yogurt and cucumber dip) and the Kurdish baklava layered with cooked semolina flour and milk.\u003c/p>\n\u003cp>Although gyro spits rotate on many a Berkeley street, the smoky babaganoush, meltingly smooth hummus, and tender, deftly spiced meat at Kobani are definitely a cut above the rest. And the wrap sandwiches are large and reasonably priced for the student crowd who often orders them to go.\u003c/p>\n\u003cp>One evening, however, I find a large group of international students seated around a table, sharing the “family style mixed grill platter” — a wide, wooden board lined with lavash and topped with a mountain of sliced meats, assorted kebabs, mounds of bulgur and vegetable-studded rice.\u003c/p>\n\u003cfigure id=\"attachment_98379\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg\" alt=\"Kobani’s mixed grill platter is enough to feed a crowd.\" width=\"720\" height=\"518\" class=\"size-full wp-image-98379\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/5.-family-platter-720x518-400x288.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s mixed grill platter is enough to feed a crowd. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“This is the traditional way we Kurdish people eat, sitting around a big platter and all partaking from the same dish,” explains Filiz Celik, a Kurdish woman from Eastern Turkey, who is taking a break from her doctoral studies in Wales to visit friends in the Bay Area.\u003c/p>\n\u003cp>Celik was attracted to this new restaurant as soon as she saw its name. To her, “Kobani signifies the solidarity and strength of the Kurdish people uniting in the face of atrocity, as Kurdish forces from different countries cooperated to singlehandedly liberate Kobani, a Kurdish town, from ISIS.”\u003c/p>\n\u003cp>“It is thrilling to see a restaurant that proclaims itself Kurdish,” adds Celik. “In Europe, I’ve seen many Kurdish activists open restaurants that are labeled ‘Turkish food’, although recently there is a momentum to broaden the description of their eateries to ‘Mediterranean.'”\u003c/p>\n\u003cp>To Tekin, the name Kobani also signifies his pride in other Kurdish accomplishments: “The power of women and the fight against inequality. In Syria, 80% of the fighters are women. To us, men and women are equal,” he says. “For the last ten years, whenever there are elections for mayors, we elect one man and one woman to run the city as co-mayors.”\u003c/p>\n\u003cfigure id=\"attachment_98378\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg\" alt=\"Kobani’s lamb shish kebab plate.\" width=\"720\" height=\"405\" class=\"size-full wp-image-98378\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/4.-lamb-kebabs-720x405-400x225.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s lamb shish kebab plate. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tekin is enjoying the success of his new restaurant. But his road to Berkeley was not a smooth one. He saw the Kurdish villages around his hometown burned down by Turkish forces, the men executed, the women and children left to survive on their own.\u003c/p>\n\u003cp>“Being a Kurdish person living in Turkey was always dangerous,” he said. “There were aggressive words and racist discrimination, with people saying things like ‘Dirty Kurds. You shouldn’t be in our country. Go back where you came from.’”\u003c/p>\n\u003cp>In 1997, Tekin moved to Marmaris, a Turkish resort town on the Mediterranean, where his brother managed a restaurant. “One night,” he said, “four [plain-clothed] policemen came to the restaurant where I was working.” His gaze switches to look off in the distance, as he recites the disturbing events of that night.\u003c/p>\n\u003cp>“Two of them were very drunk. They attacked my friend who was working there as a bodyguard and stabbed him 29 times. He died. As I rushed over to try and save him, they stabbed me too, in the spine. Then the uniformed Turkish police arrived. A bystander screamed at them to take me to the hospital. The policeman said, ‘I don’t want to take him in my police car because it will make it dirty with Kurdish blood.’”\u003c/p>\n\u003cp>Tekin continues, seemingly driven to finish the story, “After lying in the street in the rain for an hour, waiting for an ambulance that never came, a taxi driver saw me and volunteered to take me to the hospital. At the hospital, they never asked me my name or what happened because they didn’t want to write up a report that would make the Turkish officials look bad. So I couldn’t take them to court because I had no evidence.”\u003c/p>\n\u003cp>Tekin was temporarily paralyzed for three months, but thanks to one brother living in the Netherlands, he received treatment there and a got visa to come to the U.S., where another brother had settled in San Francisco. After sharing the details of these traumatic events, there’s a slight pause, then Tekin returns to his role as congenial host.\u003c/p>\n\u003cp>While he attended Foothill College in Los Altos, Tekin taught Kurdish folk dancing at the local Jewish community center. He had been part of a prize-winning professional folk dance company in his homeland and in Los Altos brought Jews and Kurds to dance together. “Kurds, Jews and Muslims should all live together in peace,” he says. “All religions come from the same God, so all are equal.”\u003c/p>\n\u003cp>He later transferred to Stanford University to study finance, but before he could graduate, he eased into the real-estate business.\u003c/p>\n\u003cfigure id=\"attachment_98380\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg\" alt=\"Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \" width=\"720\" height=\"676\" class=\"size-full wp-image-98380\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/6.-Kunefe-720x676-400x376.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Kobani’s kunefe, a warm dessert of sweet shredded filo dough stuffed with cheese. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Today, Tekin is a busy man. He is opening two more restaurants in San Francisco that will also be called Kobani, and is helping his brother to re-open his popular restaurant, Hayes and Kebab, after renovations are complete in 2016. That’s not all: Tekin also owns a parking garage in a densely populated area of San Francisco and has a real-estate business specializing in restaurants and cafés.\u003c/p>\n\u003cp>“When you are born hungry, and you get some opportunities, you must use them wisely and not become spoiled,” he said. “My intent is to work as much as I can so I can contribute to my communities both here and back home. I have, and will continue to support, several non-profit organizations, like those that provide help for breast cancer, children’s education and abused women and children. I also intend to support associations that are against war — any war that will oppress a nation and destroy innocent civilians. As I have financial success, I will use that to contribute to people in need.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.yelp.com/biz/kobani-berkeley\" target=\"_blank\">Kobani Kurdish & Mediterranean Grill\u003c/a> is at 1901 University Ave. (at Martin Luther King Jr. Way), Berkeley.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Goodbye Tipping, Hello Living Wage: The Changing Face of Progressive Restaurants",
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"content": "\u003cp>A new message appearing at the top of the menu at Camino, a high-end restaurant in Oakland, California, \u003ca href=\"http://www.caminorestaurant.com/no-tips\" target=\"_blank\">declares the end of an age-old American practice\u003c/a>. “No more tips!” it reads. “Our prices now include service so we can pay our employees a living wage.”\u003cspan id=\"more-22668\">\u003c/span>\u003c/p>\n\u003cp>The new prices—which have gone up 22 percent, and which now range from $29 to $37—and the restaurant’s corresponding tipping policy went into effect earlier this year, around the time the city’s minimum wage rose 36 percent to $12.25. And the two are related. While the new policy probably won’t put more into pockets of Camino’s decently paid servers, it will do something quietly revolutionary: it will help them offer a living wage to their (traditionally underpaid) cooks, dishwashers, and bussers.\u003c/p>\n\u003cp>Camino’s husband-and-wife co-owners Russell Moore and Allison Hopelain shared their philosophy on the restaurant’s website: “We have tried to instill a sense of teamwork at Camino—a place where each member of the team—waiters, bartenders, cooks, hosts and dishwashers—is all involved in serving our guests. And yet, we have been paying them as if we are running two separate businesses.” But the new policy changes all that.\u003c/p>\n\u003cp>A server working on a recent weekend seemed optimistic, although she has the least to lose from the new arrangement. Her new hourly wage is livable, she said, even if it means she never walks away with the occasional motherlode of tips in the high season. “If you’re willing to stick it out through the year, it makes up for the lack of big nights in the high season on slow shifts, during the less-crowded times of year,” she said.\u003c/p>\n\u003cp>“It means that all employees are paid based on their experience and have\u003cbr>\nroom to grow,” says Hopelain. “We offer any employee who is scheduled for five shifts a week health insurance and we do not cut shifts when we are slow.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While a handful of \u003ca href=\"http://time.com/3890984/cities-highest-minimum-wage-map/\" target=\"_blank\">cities across the country\u003c/a> have plans to raise their minimum wages over the next five years, only a few have put the rubber to the road. Like Oakland and San Francisco, Seattle is taking a tiered approach to raising its minimum wage (i.e., different businesses are required to increase wages at varying rates, depending on their size) with the goal of hitting $15 an hour by 2020. While restaurants are inevitably passing some of these costs on to their customers, many are also taking the opportunity to develop progressive pay models that could begin to level the playing fields between the front and back of the house.\u003c/p>\n\u003cp>Raising food prices to replace tipping is only one of the approaches Oakland restaurants are taking to survive the wage hike and redistribute the wealth.\u003c/p>\n\u003cp>At several other restaurants around the city, such as Toast, Boca Nova \u003ca href=\"http://www.sfgate.com/restaurants/article/Minimum-wage-hike-hits-booming-Oakland-dining-6115583.php\">diners now pay\u003c/a> an added 15 to 20 percent \u003ca href=\"http://www.mercurynews.com/business/ci_27262359/service-charges-instead-tips-being-tried-out-at\" target=\"_blank\">service charge\u003c/a>. Although it doesn’t make a big difference in the final amount paid, service charges might be an easier pill for some customers to swallow than higher menu prices.\u003c/p>\n\u003cp>Dr. Michael Lynn, a professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, says that his research shows that, “people don’t think about the tip as a part of restaurants’ expensiveness.” The same goes for a service charges, he adds. “So voluntary tipping and service charges are roughly the same in terms of perceptions of cost.”\u003c/p>\n\u003cp>In both cases the goal is to improve living conditions for the lowest paid workers in the chain—while paying their bills and retaining their most valuable employees.\u003c/p>\n\u003cp>\u003cstrong>An Industry Rife With Inequality\u003c/strong>\u003c/p>\n\u003cp>The American restaurant industry can be seen as a microcosm for the nation as a whole, in that it has long upheld a strong class divide. On the one hand, you have servers, bartenders, and hosts who run the “front of the house” in high-end restaurants. These jobs are often seen as a means to an end, a notorious way to help finance higher education and beginning careers in the arts, or—in some cases—a path to advance to a higher-profile career in the food world.\u003c/p>\n\u003cp>But for back of the house workers, as well as servers in lower-end establishments and most casual chain restaurants (think: the thousands of Red Lobsters and Olive Gardens around the country), that’s simply not the case. The \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">median hourly wage\u003c/a> in the restaurant industry, including tips, is just $10, compared with $18 outside the restaurant industry. And just as they do in our nation at large, gender and race play an important role in this divide.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://rocunited.org/\" target=\"_blank\">Restaurant Opportunity Center United\u003c/a>, an advocacy group working for restaurant workers around the nation, the median wage among white restaurant workers is almost \u003ca href=\"http://rocunited.org/research-resources/\">$4 per hour higher\u003c/a> than the median wage among restaurant workers of color, who are most likely to work the lowest-paying positions like cashiers. Similarly, ROC says female restaurant workers “suffer a 21.8 percent gender tax even after experience, education, and English language ability are accounted for.”\u003c/p>\n\u003cp>According to Saru Jayaraman, director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\" target=\"_blank\">Food Labor Research Center\u003c/a> at University of California at Berkeley and co-director of ROC United, “Seventy percent of tipped workers are women–women who suffer from deep poverty.” In fact, \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">one in six\u003c/a> restaurant workers lives below the poverty line. Furthermore, the current approach to paying tipped workers tends to compound these problems. While a handful of states don’t differentiate between the minimum wage for tipped and non-tipped workers, many pay \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">them much less\u003c/a>, and the federal minimum has \u003ca href=\"http://rocunited.org/one-fair-wage/national/\" target=\"_blank\">been $2.13 since 1991\u003c/a>. (ROC United has been campaigning to \u003ca href=\"http://rocunited.org/one-fair-wage/\" target=\"_blank\">do away with tipped minimum wage entirely\u003c/a> in recent years.)\u003c/p>\n\u003cp>\u003cstrong>Can Fair Wage Pioneers Survive the Jump?\u003c/strong>\u003c/p>\n\u003cp>In light of this context, the move away from tipping appears all the more progressive. But the big question is: Will the restaurants working the hardest to level the playing field for their employees be able to survive the shift?\u003c/p>\n\u003cp>Take Sal Bednarz, owner of Actual Café and Victory Burger, a side-by-side café and casual grass-fed burger joint in Oakland.\u003c/p>\n\u003cp>“All of our employees are making more than they were, but it’s our kitchen workers who have benefited considerably,” he says. “They’re happy about that—we’re happy about that.”\u003c/p>\n\u003cp>Bednarz says he raised his prices by 9 percent to account for the wage increase, and after an initial uptick in business, he’s seen what he calls “softness in certain areas of business,” including the café’s counter lunch and breakfast service, which he says are more price sensitive than the table service they offer in the evenings. He hasn’t moved to a service charge because, he says, it just isn’t possible for counter service.\u003c/p>\n\u003cp>The Actual Café’s location hasn’t helped either. “We’re a block away from the city of Emeryville and a few blocks from Berkeley,” Bednarz. “The fact that our minimum wage went up before those other cities meant that some of our most price-sensitive customers probably went elsewhere for their lattés.” In the long term, he says, he trusts that those cities will follow suit with higher wages, but Bednarz is nervous about the long-term viability of his and other small businesses that run on extremely tight margins.\u003c/p>\n\u003cp>“I believe that the long-term macro-economic forces at work here will put more money into lots of workers’ pockets and wages will go up everywhere, creating more disposable income for folks. And retail prices will go up as a result of folks paying higher wages. So I’m not sure which will be the stronger force. We may end up paying our workers more, but they’ll have less spending power in the end. It’s too early to tell.”\u003c/p>\n\u003cp>\u003cstrong>Footing the Bill\u003c/strong>\u003c/p>\n\u003cp>In Seattle, several restaurants are responding to the city’s recent wage increases and getting out ahead of the coming ones, including casual seafood restaurant \u003ca href=\"http://www.king5.com/story/news/local/seattle/2015/03/30/ivars-seattle-15-minimum-wage/70681252/\" target=\"_blank\">Ivar’s\u003c/a> and the higher-end \u003ca href=\"https://eatseacreatures.com/\" target=\"_blank\">Sea Creatures\u003c/a> chain, which have both gotten rid of tips and brought all their workers up to at least $15 an hour.\u003c/p>\n\u003cp>The decision, says Sea Creatures co-owner Jeremy Price, came as a result of a combination of the rising city wages, the need to provide health insurance for their workers via the Affordable Care Act, and a philosophy that he describes as “not loving tips in the first place.”\u003c/p>\n\u003cp>All the Sea Creatures Restaurants now include a 20 percent service charge, added on to the bill. And there is no longer a space on the credit card slip for tips. Price says his customers have been quick to adapt to the change, and some even leave small cash tips when they are especially happy with the service. “We’ve had very few complaints,” he says.\u003c/p>\n\u003cp>As at Camino and other Bay Area restaurants, Price and his partners have set up a system that maintains server pay of $31 to $40 an hour (including both wages and a percentage of the service charge), and now servers are also eligible for health insurance and a 401K retirement plan.\u003c/p>\n\u003cp>“We didn’t have a ton of cooks making less than $15, but now they are all making at least that,” says Price, who estimates that, “If you aggregate all the cooks, it’s around a 7 percent increase.”\u003c/p>\n\u003cp>Price says the company has seen more people sign up for healthcare and 401K plans than expected. The service charge isn’t covering all of that cost, he says, so Price and his co-owners are taking pay cuts.\u003c/p>\n\u003cp>“Our goal is to attract and retain the best people,” he adds. “So long-term, this is going to be a win for us, and we’re willing to take a pay cut to get there.”\u003c/p>\n\u003cp>Indeed, ROC’s Jayaraman says the forward-thinking restaurants she’s encountered feel that investing in their workers pays off in the long term. There’s usually less turnover, she says, which saves costs. But that’s not all. “They also see more invested employees interested in protecting their employers’ bottom lines by reducing things like energy costs, and reducing food waste,” she says.\u003c/p>\n\u003cp>It also has the potential to prompt a deeper sense of commitment to the work in other ways. The goal at Sea Creatures, Price says, “is making service work a little more professional, creating a situation where people can treat it like a career.”\u003c/p>\n\u003cp>At a time when the bulk of American workers are seeing \u003ca href=\"http://www.epi.org/publication/charting-wage-stagnation/\" target=\"_blank\">wage stagnation\u003c/a>, increasing income inequality and many employers’ move \u003ca href=\"http://bigstory.ap.org/article/temporary-jobs-rise-todays-shifting-economy\" target=\"_blank\">toward less-formal contract and temporary employment\u003c/a>, this is no small deal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Camino’s Hopewell sees the shift as an opportunity to approach the way her employees work in a whole new way–one that views the restaurant a little more like a single, living organism. “If there is a service issue, we address it as a restaurant concern. It is not just the server who gets a bad tip,” she says.\u003c/p>\n\n",
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"excerpt": "In cities like Oakland and Seattle, where the minimum wage is on the rise, restaurants are raising prices and rethinking tips as a way to level the playing field for workers. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A new message appearing at the top of the menu at Camino, a high-end restaurant in Oakland, California, \u003ca href=\"http://www.caminorestaurant.com/no-tips\" target=\"_blank\">declares the end of an age-old American practice\u003c/a>. “No more tips!” it reads. “Our prices now include service so we can pay our employees a living wage.”\u003cspan id=\"more-22668\">\u003c/span>\u003c/p>\n\u003cp>The new prices—which have gone up 22 percent, and which now range from $29 to $37—and the restaurant’s corresponding tipping policy went into effect earlier this year, around the time the city’s minimum wage rose 36 percent to $12.25. And the two are related. While the new policy probably won’t put more into pockets of Camino’s decently paid servers, it will do something quietly revolutionary: it will help them offer a living wage to their (traditionally underpaid) cooks, dishwashers, and bussers.\u003c/p>\n\u003cp>Camino’s husband-and-wife co-owners Russell Moore and Allison Hopelain shared their philosophy on the restaurant’s website: “We have tried to instill a sense of teamwork at Camino—a place where each member of the team—waiters, bartenders, cooks, hosts and dishwashers—is all involved in serving our guests. And yet, we have been paying them as if we are running two separate businesses.” But the new policy changes all that.\u003c/p>\n\u003cp>A server working on a recent weekend seemed optimistic, although she has the least to lose from the new arrangement. Her new hourly wage is livable, she said, even if it means she never walks away with the occasional motherlode of tips in the high season. “If you’re willing to stick it out through the year, it makes up for the lack of big nights in the high season on slow shifts, during the less-crowded times of year,” she said.\u003c/p>\n\u003cp>“It means that all employees are paid based on their experience and have\u003cbr>\nroom to grow,” says Hopelain. “We offer any employee who is scheduled for five shifts a week health insurance and we do not cut shifts when we are slow.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While a handful of \u003ca href=\"http://time.com/3890984/cities-highest-minimum-wage-map/\" target=\"_blank\">cities across the country\u003c/a> have plans to raise their minimum wages over the next five years, only a few have put the rubber to the road. Like Oakland and San Francisco, Seattle is taking a tiered approach to raising its minimum wage (i.e., different businesses are required to increase wages at varying rates, depending on their size) with the goal of hitting $15 an hour by 2020. While restaurants are inevitably passing some of these costs on to their customers, many are also taking the opportunity to develop progressive pay models that could begin to level the playing fields between the front and back of the house.\u003c/p>\n\u003cp>Raising food prices to replace tipping is only one of the approaches Oakland restaurants are taking to survive the wage hike and redistribute the wealth.\u003c/p>\n\u003cp>At several other restaurants around the city, such as Toast, Boca Nova \u003ca href=\"http://www.sfgate.com/restaurants/article/Minimum-wage-hike-hits-booming-Oakland-dining-6115583.php\">diners now pay\u003c/a> an added 15 to 20 percent \u003ca href=\"http://www.mercurynews.com/business/ci_27262359/service-charges-instead-tips-being-tried-out-at\" target=\"_blank\">service charge\u003c/a>. Although it doesn’t make a big difference in the final amount paid, service charges might be an easier pill for some customers to swallow than higher menu prices.\u003c/p>\n\u003cp>Dr. Michael Lynn, a professor of consumer behavior and marketing at the Cornell University School of Hotel Administration, says that his research shows that, “people don’t think about the tip as a part of restaurants’ expensiveness.” The same goes for a service charges, he adds. “So voluntary tipping and service charges are roughly the same in terms of perceptions of cost.”\u003c/p>\n\u003cp>In both cases the goal is to improve living conditions for the lowest paid workers in the chain—while paying their bills and retaining their most valuable employees.\u003c/p>\n\u003cp>\u003cstrong>An Industry Rife With Inequality\u003c/strong>\u003c/p>\n\u003cp>The American restaurant industry can be seen as a microcosm for the nation as a whole, in that it has long upheld a strong class divide. On the one hand, you have servers, bartenders, and hosts who run the “front of the house” in high-end restaurants. These jobs are often seen as a means to an end, a notorious way to help finance higher education and beginning careers in the arts, or—in some cases—a path to advance to a higher-profile career in the food world.\u003c/p>\n\u003cp>But for back of the house workers, as well as servers in lower-end establishments and most casual chain restaurants (think: the thousands of Red Lobsters and Olive Gardens around the country), that’s simply not the case. The \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">median hourly wage\u003c/a> in the restaurant industry, including tips, is just $10, compared with $18 outside the restaurant industry. And just as they do in our nation at large, gender and race play an important role in this divide.\u003c/p>\n\u003cp>According to the \u003ca href=\"http://rocunited.org/\" target=\"_blank\">Restaurant Opportunity Center United\u003c/a>, an advocacy group working for restaurant workers around the nation, the median wage among white restaurant workers is almost \u003ca href=\"http://rocunited.org/research-resources/\">$4 per hour higher\u003c/a> than the median wage among restaurant workers of color, who are most likely to work the lowest-paying positions like cashiers. Similarly, ROC says female restaurant workers “suffer a 21.8 percent gender tax even after experience, education, and English language ability are accounted for.”\u003c/p>\n\u003cp>According to Saru Jayaraman, director of the \u003ca href=\"http://laborcenter.berkeley.edu/topic/food-labor-research-center/\" target=\"_blank\">Food Labor Research Center\u003c/a> at University of California at Berkeley and co-director of ROC United, “Seventy percent of tipped workers are women–women who suffer from deep poverty.” In fact, \u003ca href=\"http://www.epi.org/publication/restaurant-workers/\" target=\"_blank\">one in six\u003c/a> restaurant workers lives below the poverty line. Furthermore, the current approach to paying tipped workers tends to compound these problems. While a handful of states don’t differentiate between the minimum wage for tipped and non-tipped workers, many pay \u003ca href=\"http://www.dol.gov/whd/state/tipped.htm\" target=\"_blank\">them much less\u003c/a>, and the federal minimum has \u003ca href=\"http://rocunited.org/one-fair-wage/national/\" target=\"_blank\">been $2.13 since 1991\u003c/a>. (ROC United has been campaigning to \u003ca href=\"http://rocunited.org/one-fair-wage/\" target=\"_blank\">do away with tipped minimum wage entirely\u003c/a> in recent years.)\u003c/p>\n\u003cp>\u003cstrong>Can Fair Wage Pioneers Survive the Jump?\u003c/strong>\u003c/p>\n\u003cp>In light of this context, the move away from tipping appears all the more progressive. But the big question is: Will the restaurants working the hardest to level the playing field for their employees be able to survive the shift?\u003c/p>\n\u003cp>Take Sal Bednarz, owner of Actual Café and Victory Burger, a side-by-side café and casual grass-fed burger joint in Oakland.\u003c/p>\n\u003cp>“All of our employees are making more than they were, but it’s our kitchen workers who have benefited considerably,” he says. “They’re happy about that—we’re happy about that.”\u003c/p>\n\u003cp>Bednarz says he raised his prices by 9 percent to account for the wage increase, and after an initial uptick in business, he’s seen what he calls “softness in certain areas of business,” including the café’s counter lunch and breakfast service, which he says are more price sensitive than the table service they offer in the evenings. He hasn’t moved to a service charge because, he says, it just isn’t possible for counter service.\u003c/p>\n\u003cp>The Actual Café’s location hasn’t helped either. “We’re a block away from the city of Emeryville and a few blocks from Berkeley,” Bednarz. “The fact that our minimum wage went up before those other cities meant that some of our most price-sensitive customers probably went elsewhere for their lattés.” In the long term, he says, he trusts that those cities will follow suit with higher wages, but Bednarz is nervous about the long-term viability of his and other small businesses that run on extremely tight margins.\u003c/p>\n\u003cp>“I believe that the long-term macro-economic forces at work here will put more money into lots of workers’ pockets and wages will go up everywhere, creating more disposable income for folks. And retail prices will go up as a result of folks paying higher wages. So I’m not sure which will be the stronger force. We may end up paying our workers more, but they’ll have less spending power in the end. It’s too early to tell.”\u003c/p>\n\u003cp>\u003cstrong>Footing the Bill\u003c/strong>\u003c/p>\n\u003cp>In Seattle, several restaurants are responding to the city’s recent wage increases and getting out ahead of the coming ones, including casual seafood restaurant \u003ca href=\"http://www.king5.com/story/news/local/seattle/2015/03/30/ivars-seattle-15-minimum-wage/70681252/\" target=\"_blank\">Ivar’s\u003c/a> and the higher-end \u003ca href=\"https://eatseacreatures.com/\" target=\"_blank\">Sea Creatures\u003c/a> chain, which have both gotten rid of tips and brought all their workers up to at least $15 an hour.\u003c/p>\n\u003cp>The decision, says Sea Creatures co-owner Jeremy Price, came as a result of a combination of the rising city wages, the need to provide health insurance for their workers via the Affordable Care Act, and a philosophy that he describes as “not loving tips in the first place.”\u003c/p>\n\u003cp>All the Sea Creatures Restaurants now include a 20 percent service charge, added on to the bill. And there is no longer a space on the credit card slip for tips. Price says his customers have been quick to adapt to the change, and some even leave small cash tips when they are especially happy with the service. “We’ve had very few complaints,” he says.\u003c/p>\n\u003cp>As at Camino and other Bay Area restaurants, Price and his partners have set up a system that maintains server pay of $31 to $40 an hour (including both wages and a percentage of the service charge), and now servers are also eligible for health insurance and a 401K retirement plan.\u003c/p>\n\u003cp>“We didn’t have a ton of cooks making less than $15, but now they are all making at least that,” says Price, who estimates that, “If you aggregate all the cooks, it’s around a 7 percent increase.”\u003c/p>\n\u003cp>Price says the company has seen more people sign up for healthcare and 401K plans than expected. The service charge isn’t covering all of that cost, he says, so Price and his co-owners are taking pay cuts.\u003c/p>\n\u003cp>“Our goal is to attract and retain the best people,” he adds. “So long-term, this is going to be a win for us, and we’re willing to take a pay cut to get there.”\u003c/p>\n\u003cp>Indeed, ROC’s Jayaraman says the forward-thinking restaurants she’s encountered feel that investing in their workers pays off in the long term. There’s usually less turnover, she says, which saves costs. But that’s not all. “They also see more invested employees interested in protecting their employers’ bottom lines by reducing things like energy costs, and reducing food waste,” she says.\u003c/p>\n\u003cp>It also has the potential to prompt a deeper sense of commitment to the work in other ways. The goal at Sea Creatures, Price says, “is making service work a little more professional, creating a situation where people can treat it like a career.”\u003c/p>\n\u003cp>At a time when the bulk of American workers are seeing \u003ca href=\"http://www.epi.org/publication/charting-wage-stagnation/\" target=\"_blank\">wage stagnation\u003c/a>, increasing income inequality and many employers’ move \u003ca href=\"http://bigstory.ap.org/article/temporary-jobs-rise-todays-shifting-economy\" target=\"_blank\">toward less-formal contract and temporary employment\u003c/a>, this is no small deal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Camino’s Hopewell sees the shift as an opportunity to approach the way her employees work in a whole new way–one that views the restaurant a little more like a single, living organism. “If there is a service issue, we address it as a restaurant concern. It is not just the server who gets a bad tip,” she says.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland",
"title": "Bay Area Bites Guide to the Best Italian-Style Pizzas in Berkeley and Oakland",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>How is it that there are so many variations on the theme of flour, water, yeast, tomatoes and cheese? What makes pizza “authentic?” This food with Italian origins is now an American staple, and there are more styles than you can shake a stick at, the most common in the Bay Area being traditional Italian and Californian. The line between the two is perhaps a faint one, but it isn’t arbitrary.\u003c/p>\n\u003cp>Italian-style pizzas, first and foremost, aren’t overloaded with ingredients, as many Cali-style pizzas tend to be. In Italy, there are no “meat-lover’s” or “everything” options, and the minimalist approach is also honored with modest proportions of sauce and cheese. The sauce is most often made with preserved tomatoes, not tinned paste, and the cheese is almost always fresh mozzarella, rather than the drier block stuff you see vacuum-sealed next to the cheddar in the cheese aisle. And you will rarely, if ever, find fruit on an Italian pizza, unless it is a dessert.\u003c/p>\n\u003cp>But the crust is the heart of the matter, the biggest distinction between the two styles. California-style pizza crust is often more akin to bread. Whether soft or crisp, it tends toward thickness, and serves more as a vehicle for supporting lots of ingredients, holding up to the weight and soaking up any juices. Italian styles of crust, of which there are several, all skew toward some combination of thin and chewy, and these are always cooked at high heat, the best versions ending up with blistered edges, an al dente texture, and just enough structure to support light toppings. It’s not important that pieces might be picked up as slices; in fact, forks are allowed, as are the customary triangular slices, which tend to droop a tiny bit at the pointed ends.\u003c/p>\n\u003cp>This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97903,97901,97902,97907,97906,97904,97905,97900,97898,97899\"]\u003c/p>\n\u003cp>\u003cstrong>A16\u003c/strong> is the name of the autostrada route through Campania, famous for its buffalo mozzarella and montanara pizza, whose hallmark is fried dough. A16 restaurant, which has long been a San Francisco destination, opened a place in Rockridge a few years ago, where the kitchen turns out the same high quality. The montanara originated in home kitchens that had no ovens or no gas to light them. Instead, dough was fried on the stovetop. Restaurants that picked up on this method, including A16, fry the dough for about 30 seconds, then top it and bake in a hot oven until done, resulting in a much less greasy pizza. A16 also does a beautiful job with the margherita, perfectly spacing dollops of mozzarella on one of the simplest tomato sauces out there, really just tomatoes and salt, cooked to a medium-thick consistency. The crust we enjoyed on our last visit was just short of blistered, but pretty evenly baked. Ask for a side of the housemade chile oil, very hot and very Campanian.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There’s also an ambitious wine program here that features bottles from Campania. We brought a simple bottle of Dolcetto, and the server insisted on finding the proper glass, which was a nice instinct. But when she came back with Bordeaux glasses, she filled them with no less than 12 ounces each, practically poured out the bottle into two glasses. I wish the thoughtfulness around glassware and food and wine pairings extended to pouring the wine as well. We had to ask for a funnel to return to the bottle the remainder that we wanted to take home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n5336 College Ave. [\u003ca href=\"https://goo.gl/83MEqN\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Wed, 11am-2:30pm 5-10pm; Thurs-Fri, 11am-2:30pm and 5pm-1am; Sat-Sun, 5pm-1am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge\" target=\"_blank\" rel=\"noopener\">A16Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/a16rockridge\" target=\"_blank\" rel=\"noopener\">@a16rockridge\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97920,97922,97921,97919,97915,97917,97916,97918\"]\u003c/p>\n\u003cp>\u003cstrong>Boot & Shoe Service\u003c/strong>, on Grand St. in Oakland, is thought of by many as a “junior” Pizzaiolo. While the menus are similar and the devotion to pizza is central at both, Pizzaiolo takes the slight edge for me because the cooking is more consistent. Still, Boot & Shoe is one of the best spots for pizza in the East Bay. In addition to the margherita, which has a light schmear of tomato sauce, circles of mozzarella organized a bit like a labyrinth, and whole basil leaves added at the end, we tried a special that made use of the heirloom tomatoes that had just arrived at the market. Instead of tomato sauce, the dough was topped with slices of these and baked ever so briefly, interspersed with burrata (wetter than mozzarella, so placed on after cooking).\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Boot & Shoe Service\u003c/strong>\u003c/a>\u003cbr>\n3308 Grand Ave. [\u003ca href=\"https://goo.gl/wzRrwR\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 763-2668\u003cbr>\nHours: Tues-Thurs, 7am-2pm and 5:30-10pm; Fri, 7am-2pm and 5:30-10:30pm; Sat-Sun, 8am-2pm and 5-10:30pm; Sun, 10am-2pm and 5-10pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bootandshoeservice\" target=\"_blank\" rel=\"noopener\">Boot & Shoe Service, Oakland!\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bootandshoeoak\" target=\"_blank\" rel=\"noopener\">@bootandshoeoak\u003c/a>\u003cbr>\nBlog: \u003ca href=\"http://charliehallowell.com/blog/\" target=\"_blank\" rel=\"noopener\">Charlie Hallowell blog\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97936,97935,97934,97939,97937,97938,97933\"]\u003c/p>\n\u003cp>Despite the fact that \u003cstrong>Dopo\u003c/strong>’s oven is not wood-burning, it gets hot enough to blister a crust to perfection. These pizzas are more uniform than some, as if the chef is obsessed with the perfection of the circle. In other words, they’re very pretty and symmetrical. Luckily, they taste good, too, both the classic margherita, which has a bit more sauce and cheese than average (but not too much), and the house pizza, which adds anchovy and Pecorino to the margherita concept, and chops the basil finely as opposed to placing it, whole-leaf, on top. The pizzas are on the smaller side, so the crust gets crisp all the way in to the center, good for picking it up with your hands.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave. [\u003ca href=\"https://goo.gl/m7ApXQ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 652-3676\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm and 5:30-10pm; Sat, 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo\" target=\"_blank\" rel=\"noopener\">palmento_a_dopo\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97947,97945,97946,97944,97943,97941,97942,97948\"]\u003c/p>\n\u003cp>I recently made my first visit to \u003cstrong>The Forge\u003c/strong>, at Jack London Square in Oakland, a bit skeptical because heavy online marketing makes it seem a bit corporate. Not true once you’re inside — or even better, outside on the patio overlooking the bay — and tucking into a simple margherita. This version is quite light on the cheese, but that works because it is a moister cheese than some. The edge of the crust is puffy and appropriately chewy, and the whole leaves of basil are seared on top in the wood-burning oven. We also tried the daily special, with sliced tomatoes and prosciutto with a base layer of mozzarella instead of tomato sauce, all sprinkled with grated Parmigiano. The kitchen takes full advantage of the wood oven, fearlessly leaving each pizza in until the moment just before it burns, which takes a good eye to accomplish consistently.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>The Forge\u003c/strong>\u003c/a>\u003cbr>\n66 Franklin St. [\u003ca href=\"https://goo.gl/Qq4125\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-3200\u003cbr>\nHours: Sun-Thurs, 11am-10pm; Fri-Sat, 11am-11pm.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forgepizza\" target=\"_blank\" rel=\"noopener\">@forgepizza\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97961,97959,97960,97958,97956,97954,97955,97957,97953,97951,97952\"]\u003c/p>\n\u003cp>\u003cstrong>Oliveto\u003c/strong> has an Italian vibe through and through, but is also thoroughly local. The upstairs restaurant is more formal and, though it has a wood-burning oven, its focus isn’t really pizza, so I turned my attention to the more casual downstairs café, which turns out nice thin-crust pizzas from a high-heat gas oven. The margherita was oddly lacking in salt. I’m not sure if someone forgot to salt the sauce or the saltlessness of the hand-pulled cheese just overtook the pizza, but it was easy to adjust by adding a bit of salt to the whole as I was eating it. The other two we tried — essentially, a margherita with anchovies and another with pancetta and jalapeños — were much better balanced in terms of flavor, and all were lovely in terms of crust, on the slightly less-cooked side of things, but solid. Service can be hurried and harried, so stand your ground and take your time for the best experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Oliveto Café\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave [\u003ca href=\"https://goo.gl/tDJj7i\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 547-5356\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-10pm; Sat, 8am-10pm; Sun, 8am-9pm.\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/OlivetoRestaurantCafe\" target=\"_blank\" rel=\"noopener\">Oliveto Cafe & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olivetooakland\" target=\"_blank\" rel=\"noopener\">@olivetooakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/oliveto_oakland/?ref=badge\" target=\"_blank\" rel=\"noopener\">oliveto_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97964,97970,97968,97969,98020,97971,97967,97965,97966\"]\u003c/p>\n\u003cp>My family goes to \u003cstrong>Paisan\u003c/strong> a lot because it’s readily kid-friendly and right around the corner from our preschool. When I was thinking about Italian-style pizza, it didn’t come to mind first, but when I visited with a more conscious focus, I realized that these pizzas are some of the best in town. More Neapolitan in style than anything, the crust is slightly thicker than that of Pizzaiolo (my local standard for Roman-style), emphasis on “slightly,” as it is still on the thin side where American pizza vocabulary is concerned. The edge is rounded, and the crust maintains the same thickness to the middle, so it’s easy to handle — even with one had as you’re juggling sippy cups. Toppings are densely spaced, but, thankfully, not densely layered, and the cheese and sauce are nicely blended in the baking, so the margherita, from above, looks like an inviting sea of tomatoes and cheese in equal proportion. My other favorite on the regular menu is the funghi, mushrooms sautéed with garlic and parsley, punctuated with piquant young goat cheese. Good, unprepossessing stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paisanberkeley.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Paisan\u003c/strong>\u003c/a>\u003cbr>\n2514 San Pablo Ave. [\u003ca href=\"https://goo.gl/oUK89g\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 649-1031\u003cbr>\nHours: Sun-Thurs, 8:30am-9pm; Fri-Sat, 8:30am-10pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PaisanBerkeley?_rdr=p\" target=\"_blank\" rel=\"noopener\">Paisan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PaisanBerkeley\" target=\"_blank\" rel=\"noopener\">@PaisanBerkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97973,97981,97979,97980,97974,97977,97975,97976,97978\"]\u003c/p>\n\u003cp>You will hardly ever find me recommending standing-room-only food of any kind, but the pizza at the \u003cstrong>Pizza Politana\u003c/strong> stand at the Temescal farmers' market on Sundays is a worthy exception. These folks roll a wood-burning oven right up into the parking lot and, in five minutes or so, produce some of the best pizza you’ll have anywhere. They’re small and inexpensive (by local standards). The crust is precisely between crispy and chewy, charred to a tee around the edges. The margherita is a nice blend of slightly salty tomato sauce and shredded mozzarella that melts evenly, with torn pieces of basil embedded throughout. And the pepperoni is a kid’s (heck, anyone’s) dream: little coins of cured meat on top of the basic margherita model. If you can’t get one of the few ramshackle tables over by the live music, then head for the grassy embankment on the creek. And if it’s past noon, or so, go ahead and BYO sparkling wine. No one will blink.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzapolitana.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizza Politana\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\" rel=\"noopener\">Temescal Farmers' Market\u003c/a> (and various other Bay Area locations)\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/8vyyCv\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 207-2409\u003cbr>\nHours: Sundays, 9am-1pm\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">Pizza Politana\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">@PizzaPolitana\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97990,97988,97989,97984,97987,97985,97986,97983\"]\u003c/p>\n\u003cp>\u003cstrong>Parlour\u003c/strong> is the newest restaurant on this list, and it almost didn’t’ make the cut because the sauce is a bit too pasty. But the wood-fired cooking ensures lots of potential development as this place finds its final form. The proportions on both pizzas we ordered — the margherita and the pepperoni — were just right, and the crust is a respectable (even competitive) base to start from. Even though they weren’t busy the night we went, they forgot to give us our (considerable portion of) leftovers to take home, which was a rookie mistake, and a bummer for us. A place to watch, especially for wood-fired recipes of all kinds.\u003c/p>\n\u003cp>\u003ca href=\"http://parlouroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Parlour\u003c/strong>\u003c/a>\u003cbr>\n357 19th St. [\u003ca href=\"https://goo.gl/2Tslai\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-1357\u003cbr>\nHours: Tues-Thurs, 5-10pm; Fri, 5-11pm; Sat., 5:30-11pm; Sun, 5:30-10pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parlour357?fref=ts\" target=\"_blank\" rel=\"noopener\">Parlour Oakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/parlour_oakland\" target=\"_blank\" rel=\"noopener\">parlour_oakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97996,97995,97994,97993\"]\u003c/p>\n\u003cp>\u003cstrong>PIQ\u003c/strong> (Pane Italiano Qualitá), in downtown Berkeley, reminds me of places near the main train station, Termini, in Rome: cheap and delicious. This is the one place on the list that doesn’t serve whole pizzas, per se, rather bakes up large sheets and puts them on display with other baked goods, including breads and pastries, and cuts and reheats them to order. It works, especially with the classic margherita, lightly topped with halved sweet cherry tomatoes, in addition to the sauce, cheese and basil. The substantial serving is light as a feather. And the espresso here is spot on.\u003c/p>\n\u003cp>\u003ca href=\"http://www.piqbakery.com/\" target=\"_blank\" rel=\"noopener\">PIQ\u003c/a>\u003cbr>\n91 Shattuck Square [\u003ca href=\"https://goo.gl/tLEHbC\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7700\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat., 8:30am-9:30pm; Sun, 8:30am-8pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiqBakery\" target=\"_blank\" rel=\"noopener\">PIQ Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PIQBakery\" target=\"_blank\" rel=\"noopener\">@PIQBakery\u003c/a>\u003cbr>\nPrice range: $ (Entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"98004,98002,98003,98001,98007,98005,98006,98000,97999\"]\u003c/p>\n\u003cp>Rarely does the best come last, alphabetically speaking, but in this case, it does. \u003cstrong>Pizzaiolo\u003c/strong> is the East Bay standard for Italian-style pizza: wood-fired, crust charred all around (but not uniformly, in a cookie-cutter way), crispy, chewy, and lightly topped with (mostly) locally sourced Italian ingredients. The margherita is pizza-perfection incarnate, the sauce all tomato flavor, lightly salted, and the cheese just melted so that it makes a series of islands on the roughly round base. Basil is hand-torn and strewn at the end. The other destination pizza here has the same splendid crust topped with nettles, sliced red onions and mozzarella. It has to be darn good for me to recommend a sauceless pizza, and it is.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/sQbkPB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94604\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thurs, 8am-12pm and 5:30-10pm; Fri-Sat, 8am-12pm and 5:30-10:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzaiolo/143284572386104\" target=\"_blank\" rel=\"noopener\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\" rel=\"noopener\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/pizzaiolooakland/\" target=\"_blank\" rel=\"noopener\">pizzaiolooakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How is it that there are so many variations on the theme of flour, water, yeast, tomatoes and cheese? What makes pizza “authentic?” This food with Italian origins is now an American staple, and there are more styles than you can shake a stick at, the most common in the Bay Area being traditional Italian and Californian. The line between the two is perhaps a faint one, but it isn’t arbitrary.\u003c/p>\n\u003cp>Italian-style pizzas, first and foremost, aren’t overloaded with ingredients, as many Cali-style pizzas tend to be. In Italy, there are no “meat-lover’s” or “everything” options, and the minimalist approach is also honored with modest proportions of sauce and cheese. The sauce is most often made with preserved tomatoes, not tinned paste, and the cheese is almost always fresh mozzarella, rather than the drier block stuff you see vacuum-sealed next to the cheddar in the cheese aisle. And you will rarely, if ever, find fruit on an Italian pizza, unless it is a dessert.\u003c/p>\n\u003cp>But the crust is the heart of the matter, the biggest distinction between the two styles. California-style pizza crust is often more akin to bread. Whether soft or crisp, it tends toward thickness, and serves more as a vehicle for supporting lots of ingredients, holding up to the weight and soaking up any juices. Italian styles of crust, of which there are several, all skew toward some combination of thin and chewy, and these are always cooked at high heat, the best versions ending up with blistered edges, an al dente texture, and just enough structure to support light toppings. It’s not important that pieces might be picked up as slices; in fact, forks are allowed, as are the customary triangular slices, which tend to droop a tiny bit at the pointed ends.\u003c/p>\n\u003cp>This guide covers 10 of the best destinations for Italian-style pizza in Berkeley and Oakland, specifically reviewing each restaurant’s margherita— the classic recipe of tomato, sauce, mozzarella and basil, named for Queen Margherita of Savoy. Let me know in the comments section if I’ve missed your favorite.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A16\u003c/strong> is the name of the autostrada route through Campania, famous for its buffalo mozzarella and montanara pizza, whose hallmark is fried dough. A16 restaurant, which has long been a San Francisco destination, opened a place in Rockridge a few years ago, where the kitchen turns out the same high quality. The montanara originated in home kitchens that had no ovens or no gas to light them. Instead, dough was fried on the stovetop. Restaurants that picked up on this method, including A16, fry the dough for about 30 seconds, then top it and bake in a hot oven until done, resulting in a much less greasy pizza. A16 also does a beautiful job with the margherita, perfectly spacing dollops of mozzarella on one of the simplest tomato sauces out there, really just tomatoes and salt, cooked to a medium-thick consistency. The crust we enjoyed on our last visit was just short of blistered, but pretty evenly baked. Ask for a side of the housemade chile oil, very hot and very Campanian.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s also an ambitious wine program here that features bottles from Campania. We brought a simple bottle of Dolcetto, and the server insisted on finding the proper glass, which was a nice instinct. But when she came back with Bordeaux glasses, she filled them with no less than 12 ounces each, practically poured out the bottle into two glasses. I wish the thoughtfulness around glassware and food and wine pairings extended to pouring the wine as well. We had to ask for a funnel to return to the bottle the remainder that we wanted to take home.\u003c/p>\n\u003cp>\u003ca href=\"http://www.a16rockridge.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>A16\u003c/strong>\u003c/a>\u003cbr>\n5336 College Ave. [\u003ca href=\"https://goo.gl/83MEqN\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 768-8003\u003cbr>\nHours: Mon-Wed, 11am-2:30pm 5-10pm; Thurs-Fri, 11am-2:30pm and 5pm-1am; Sat-Sun, 5pm-1am.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/A16Rockridge\" target=\"_blank\" rel=\"noopener\">A16Rockridge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/a16rockridge\" target=\"_blank\" rel=\"noopener\">@a16rockridge\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>Boot & Shoe Service\u003c/strong>, on Grand St. in Oakland, is thought of by many as a “junior” Pizzaiolo. While the menus are similar and the devotion to pizza is central at both, Pizzaiolo takes the slight edge for me because the cooking is more consistent. Still, Boot & Shoe is one of the best spots for pizza in the East Bay. In addition to the margherita, which has a light schmear of tomato sauce, circles of mozzarella organized a bit like a labyrinth, and whole basil leaves added at the end, we tried a special that made use of the heirloom tomatoes that had just arrived at the market. Instead of tomato sauce, the dough was topped with slices of these and baked ever so briefly, interspersed with burrata (wetter than mozzarella, so placed on after cooking).\u003c/p>\n\u003cp>\u003ca href=\"http://bootandshoeservice.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Boot & Shoe Service\u003c/strong>\u003c/a>\u003cbr>\n3308 Grand Ave. [\u003ca href=\"https://goo.gl/wzRrwR\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94610\u003cbr>\nPh: (510) 763-2668\u003cbr>\nHours: Tues-Thurs, 7am-2pm and 5:30-10pm; Fri, 7am-2pm and 5:30-10:30pm; Sat-Sun, 8am-2pm and 5-10:30pm; Sun, 10am-2pm and 5-10pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/bootandshoeservice\" target=\"_blank\" rel=\"noopener\">Boot & Shoe Service, Oakland!\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bootandshoeoak\" target=\"_blank\" rel=\"noopener\">@bootandshoeoak\u003c/a>\u003cbr>\nBlog: \u003ca href=\"http://charliehallowell.com/blog/\" target=\"_blank\" rel=\"noopener\">Charlie Hallowell blog\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite the fact that \u003cstrong>Dopo\u003c/strong>’s oven is not wood-burning, it gets hot enough to blister a crust to perfection. These pizzas are more uniform than some, as if the chef is obsessed with the perfection of the circle. In other words, they’re very pretty and symmetrical. Luckily, they taste good, too, both the classic margherita, which has a bit more sauce and cheese than average (but not too much), and the house pizza, which adds anchovy and Pecorino to the margherita concept, and chops the basil finely as opposed to placing it, whole-leaf, on top. The pizzas are on the smaller side, so the crust gets crisp all the way in to the center, good for picking it up with your hands.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave. [\u003ca href=\"https://goo.gl/m7ApXQ\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 652-3676\u003cbr>\nHours: Mon-Fri, 11:30am-2:30pm and 5:30-10pm; Sat, 5:30-10pm\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo\" target=\"_blank\" rel=\"noopener\">palmento_a_dopo\u003c/a>\u003cbr>\nPrice range: $$ (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>I recently made my first visit to \u003cstrong>The Forge\u003c/strong>, at Jack London Square in Oakland, a bit skeptical because heavy online marketing makes it seem a bit corporate. Not true once you’re inside — or even better, outside on the patio overlooking the bay — and tucking into a simple margherita. This version is quite light on the cheese, but that works because it is a moister cheese than some. The edge of the crust is puffy and appropriately chewy, and the whole leaves of basil are seared on top in the wood-burning oven. We also tried the daily special, with sliced tomatoes and prosciutto with a base layer of mozzarella instead of tomato sauce, all sprinkled with grated Parmigiano. The kitchen takes full advantage of the wood oven, fearlessly leaving each pizza in until the moment just before it burns, which takes a good eye to accomplish consistently.\u003c/p>\n\u003cp>\u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>The Forge\u003c/strong>\u003c/a>\u003cbr>\n66 Franklin St. [\u003ca href=\"https://goo.gl/Qq4125\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 268-3200\u003cbr>\nHours: Sun-Thurs, 11am-10pm; Fri-Sat, 11am-11pm.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/forgepizza\" target=\"_blank\" rel=\"noopener\">@forgepizza\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Oliveto\u003c/strong> has an Italian vibe through and through, but is also thoroughly local. The upstairs restaurant is more formal and, though it has a wood-burning oven, its focus isn’t really pizza, so I turned my attention to the more casual downstairs café, which turns out nice thin-crust pizzas from a high-heat gas oven. The margherita was oddly lacking in salt. I’m not sure if someone forgot to salt the sauce or the saltlessness of the hand-pulled cheese just overtook the pizza, but it was easy to adjust by adding a bit of salt to the whole as I was eating it. The other two we tried — essentially, a margherita with anchovies and another with pancetta and jalapeños — were much better balanced in terms of flavor, and all were lovely in terms of crust, on the slightly less-cooked side of things, but solid. Service can be hurried and harried, so stand your ground and take your time for the best experience.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oliveto.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Oliveto Café\u003c/strong>\u003c/a>\u003cbr>\n5655 College Ave [\u003ca href=\"https://goo.gl/tDJj7i\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 547-5356\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-10pm; Sat, 8am-10pm; Sun, 8am-9pm.\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/OlivetoRestaurantCafe\" target=\"_blank\" rel=\"noopener\">Oliveto Cafe & Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/olivetooakland\" target=\"_blank\" rel=\"noopener\">@olivetooakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/oliveto_oakland/?ref=badge\" target=\"_blank\" rel=\"noopener\">oliveto_oakland\u003c/a>\u003cbr>\nPrice range: $$ (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>My family goes to \u003cstrong>Paisan\u003c/strong> a lot because it’s readily kid-friendly and right around the corner from our preschool. When I was thinking about Italian-style pizza, it didn’t come to mind first, but when I visited with a more conscious focus, I realized that these pizzas are some of the best in town. More Neapolitan in style than anything, the crust is slightly thicker than that of Pizzaiolo (my local standard for Roman-style), emphasis on “slightly,” as it is still on the thin side where American pizza vocabulary is concerned. The edge is rounded, and the crust maintains the same thickness to the middle, so it’s easy to handle — even with one had as you’re juggling sippy cups. Toppings are densely spaced, but, thankfully, not densely layered, and the cheese and sauce are nicely blended in the baking, so the margherita, from above, looks like an inviting sea of tomatoes and cheese in equal proportion. My other favorite on the regular menu is the funghi, mushrooms sautéed with garlic and parsley, punctuated with piquant young goat cheese. Good, unprepossessing stuff.\u003c/p>\n\u003cp>\u003ca href=\"http://www.paisanberkeley.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Paisan\u003c/strong>\u003c/a>\u003cbr>\n2514 San Pablo Ave. [\u003ca href=\"https://goo.gl/oUK89g\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 649-1031\u003cbr>\nHours: Sun-Thurs, 8:30am-9pm; Fri-Sat, 8:30am-10pm; Sun, 10am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PaisanBerkeley?_rdr=p\" target=\"_blank\" rel=\"noopener\">Paisan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PaisanBerkeley\" target=\"_blank\" rel=\"noopener\">@PaisanBerkeley\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You will hardly ever find me recommending standing-room-only food of any kind, but the pizza at the \u003cstrong>Pizza Politana\u003c/strong> stand at the Temescal farmers' market on Sundays is a worthy exception. These folks roll a wood-burning oven right up into the parking lot and, in five minutes or so, produce some of the best pizza you’ll have anywhere. They’re small and inexpensive (by local standards). The crust is precisely between crispy and chewy, charred to a tee around the edges. The margherita is a nice blend of slightly salty tomato sauce and shredded mozzarella that melts evenly, with torn pieces of basil embedded throughout. And the pepperoni is a kid’s (heck, anyone’s) dream: little coins of cured meat on top of the basic margherita model. If you can’t get one of the few ramshackle tables over by the live music, then head for the grassy embankment on the creek. And if it’s past noon, or so, go ahead and BYO sparkling wine. No one will blink.\u003c/p>\n\u003cp>\u003ca href=\"http://pizzapolitana.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizza Politana\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"http://www.urbanvillageonline.com/markets/temescal/\" target=\"_blank\" rel=\"noopener\">Temescal Farmers' Market\u003c/a> (and various other Bay Area locations)\u003cbr>\n5300 Claremont Ave. [\u003ca href=\"https://goo.gl/8vyyCv\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94618\u003cbr>\nPh: (510) 207-2409\u003cbr>\nHours: Sundays, 9am-1pm\u003cbr>\nFacebook:: \u003ca href=\"https://www.facebook.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">Pizza Politana\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PizzaPolitana\" target=\"_blank\" rel=\"noopener\">@PizzaPolitana\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Parlour\u003c/strong> is the newest restaurant on this list, and it almost didn’t’ make the cut because the sauce is a bit too pasty. But the wood-fired cooking ensures lots of potential development as this place finds its final form. The proportions on both pizzas we ordered — the margherita and the pepperoni — were just right, and the crust is a respectable (even competitive) base to start from. Even though they weren’t busy the night we went, they forgot to give us our (considerable portion of) leftovers to take home, which was a rookie mistake, and a bummer for us. A place to watch, especially for wood-fired recipes of all kinds.\u003c/p>\n\u003cp>\u003ca href=\"http://parlouroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Parlour\u003c/strong>\u003c/a>\u003cbr>\n357 19th St. [\u003ca href=\"https://goo.gl/2Tslai\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 451-1357\u003cbr>\nHours: Tues-Thurs, 5-10pm; Fri, 5-11pm; Sat., 5:30-11pm; Sun, 5:30-10pm; closed Mon.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/parlour357?fref=ts\" target=\"_blank\" rel=\"noopener\">Parlour Oakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/parlour_oakland\" target=\"_blank\" rel=\"noopener\">parlour_oakland\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>PIQ\u003c/strong> (Pane Italiano Qualitá), in downtown Berkeley, reminds me of places near the main train station, Termini, in Rome: cheap and delicious. This is the one place on the list that doesn’t serve whole pizzas, per se, rather bakes up large sheets and puts them on display with other baked goods, including breads and pastries, and cuts and reheats them to order. It works, especially with the classic margherita, lightly topped with halved sweet cherry tomatoes, in addition to the sauce, cheese and basil. The substantial serving is light as a feather. And the espresso here is spot on.\u003c/p>\n\u003cp>\u003ca href=\"http://www.piqbakery.com/\" target=\"_blank\" rel=\"noopener\">PIQ\u003c/a>\u003cbr>\n91 Shattuck Square [\u003ca href=\"https://goo.gl/tLEHbC\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 540-7700\u003cbr>\nHours: Mon-Thurs, 7am-9pm; Fri, 7am-9:30pm; Sat., 8:30am-9:30pm; Sun, 8:30am-8pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/PiqBakery\" target=\"_blank\" rel=\"noopener\">PIQ Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PIQBakery\" target=\"_blank\" rel=\"noopener\">@PIQBakery\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>Rarely does the best come last, alphabetically speaking, but in this case, it does. \u003cstrong>Pizzaiolo\u003c/strong> is the East Bay standard for Italian-style pizza: wood-fired, crust charred all around (but not uniformly, in a cookie-cutter way), crispy, chewy, and lightly topped with (mostly) locally sourced Italian ingredients. The margherita is pizza-perfection incarnate, the sauce all tomato flavor, lightly salted, and the cheese just melted so that it makes a series of islands on the roughly round base. Basil is hand-torn and strewn at the end. The other destination pizza here has the same splendid crust topped with nettles, sliced red onions and mozzarella. It has to be darn good for me to recommend a sauceless pizza, and it is.\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.pizzaiolooakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Pizzaiolo\u003c/strong>\u003c/a>\u003cbr>\n5008 Telegraph Ave. [\u003ca href=\"https://goo.gl/sQbkPB\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94604\u003cbr>\nPh: (510) 652-4888\u003cbr>\nHours: Mon-Thurs, 8am-12pm and 5:30-10pm; Fri-Sat, 8am-12pm and 5:30-10:30pm; closed Sun.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pizzaiolo/143284572386104\" target=\"_blank\" rel=\"noopener\">Pizzaiolo\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/pizzaioloakland\" target=\"_blank\" rel=\"noopener\">@pizzaioloakland\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/pizzaiolooakland/\" target=\"_blank\" rel=\"noopener\">pizzaiolooakland\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa",
"title": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed \u003ca href=\"http://www.shuffle.gelinaz.com/\">The Grand Gelinaz! Shuffle\u003c/a>. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. \u003c/p>\n\u003cp>The Shuffle was sponsored by S. Pellegrino (you’ll notice that many of the participating chefs are also on the prestigious \u003ca href=\"http://www.theworlds50best.com/list/1-50-winners\">World’s 50 Best Restaurants\u003c/a> list, sponsored by S.Pellegrino and Acqua Panna), and orchestrated by \u003ca href=\"http://www.gelinaz.com/about\">Gelinaz!\u003c/a>, a collective made by chefs for chefs, whose mission is to explore the unknown by creating collaborations between chefs, artists, musicians, scientists, thinkers, and producers. As described by co-founder Andrea Petrini, “The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity, nor driven by ego, but are fueled by a desire to explore.”\u003c/p>\n\u003cfigure id=\"attachment_97824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-97824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo (2nd from left) and Manresa crew \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tickets for the event were sold based on what the usual tasting menu price would be at each restaurant (at the three participating Bay Area restaurants – Manresa, Coi, and Atelier Crenn – we’re talking upwards of $270 all in), which diners blindly paid for the chance of experiencing an 8-course menu crafted by the likes of Rene Redzepi, Massimo Bottura, Albert Adria, or Alain Ducasse, just to namedrop a few. \u003c/p>\n\u003cfigure id=\"attachment_97815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I say blindly because the Grand Shuffle is a grand secret – the identity of the guest chef was not revealed until night of the dinner. \u003ca href=\"https://www.youtube.com/watch?v=OWb95H4yg38\">Teaser info\u003c/a> about the event itself was cryptic at best, and if you \u003ca href=\"https://www.youtube.com/watch?v=BeIfrX8zpZs\">dug a little into what Gelinaz! even was\u003c/a>, well then you really had no idea what to expect. This did not deter adventure-seeking diners. The event was sold out in all 37 participating restaurants, from Japan to Chile, Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium, Denmark, and all across the United States.\u003c/p>\n\u003cfigure id=\"attachment_97816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the evolution of \"different\" dining experiences, from pop-ups a la Mission Chinese, to communal dining concepts like Lazy Bear and Outstanding in the Field, to \"one time only\" Food as Theater extravaganzas like this, it seems like people just aren't satisfied with the norm of dining out anymore. Have the days of dinner and a show come and gone? Has dinner become the show?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The marketing machine certainly milked the secrecy and mystery of it all. In the week leading up to the big night, a \u003ca href=\"http://www.shuffle.gelinaz.com/restaurant/manresa\">trail of breadcrumbs\u003c/a> dropped one by one, enticing ticket holders to guess who would be cooking them dinner. Super fans got into it and played the guessing game, formulating elaborate \u003ca href=\"https://instagram.com/p/47sbsxiPwG/?taken-by=the_jenius\">spreadsheets\u003c/a>, and doing some mighty \u003cdel datetime=\"2015-07-11T00:28:16+00:00\">obsessive\u003c/del> impressive \u003ca href=\"https://www.facebook.com/GELINAZ/posts/855227601236404:0\">detective work\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97820\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo at Manresa. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003cstrong>Jock Zonfrillo\u003c/strong> laughed, “I’m just impressed we were all able to keep the secret! Chefs are shit at keeping secrets.”\u003c/p>\n\u003cfigure id=\"attachment_97823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\" alt=\"Manresa exterior signage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa exterior signage. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_97814\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\" alt=\"Chef Jock Zonfrillo prepping with Manresa crew. \" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zonfrillo was shuffled over from his restaurants \u003ca href=\"http://restaurantorana.com/\">Orana\u003c/a> and \u003ca href=\"http://streetadl.com/\">Street ADL\u003c/a> in Adelaide, Australia to the Bay Area’s own \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Like all the other participating chefs, Zonfrillo’s name and restaurant match were picked out of a hat. Back home in Australia, Zonfrillo is leading a movement in defining Australian cuisine through celebrating and rediscovering the indigenous foods of the Aborigines. His restaurants use only ingredients grown, raised, or produced on the continent, and his cooks regularly forage for ingredients in the nearby foothills. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"alignnone size-full wp-image-97818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_97819\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa team garnishing halibut with herb flowers and beach succulents. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu and ingredients at Orana and Manresa could not be any more different, there are some things that remain the same. Both have strong ties to local farmers and purveyors, both honor a sense of place in their food, and even some ingredients are echoed – wild sea succulents, abalone, and yes, you bet Zonfrillo knew what to do with the eucalyptus he found here in California.\u003c/p>\n\u003cfigure id=\"attachment_97807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\" alt=\"Beef grilling with eucalyptus. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef grilling with eucalyptus. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Manresa staff took their guest chef under their wing and showed him all their favorite spots as they developed the menu together over the course of 4 days. Zonfrillo took a field trip to \u003ca href=\"http://montereyabalone.com/\">Monterey Abalone Company\u003c/a>, \u003ca href=\"http://www.growbetterveggies.com/\">Love Apple Farms\u003c/a> (of course), and the \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured Pickle Shop\u003c/a> where he was stoked to discover “over 200 cultures in a tiny storefront by some proper Berkeley hippies.” One of those cultures made it into the opening course! [Spoiler alert: ZOMG, this crazy Aussie chef served us SCOBY…and it was delicious.]\u003c/p>\n\u003cfigure id=\"attachment_97822\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo and the Manresa team plating wagyu beef and ribbons of beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As each of the chefs got swept away to a different country and a different kitchen, they have to think on their feet and work with what presents itself. We asked Zonfrillo about his experience with the shuffle: \u003c/p>\n\u003cblockquote>\u003cp>“It’s nice to come into it with no preconceptions and jump right in. Mehmet Gürs [chef of Mikla in Istanbul] is at Orana right now. He was smart, he came a few days early to prepare. He opened the walk-in and was like, ‘What the fuck is this shit? Where are your onions and potatoes? I laughed, ‘We don’t have that shit here!’\u003c/p>\u003c/blockquote>\n\u003cp>I asked about his own dishes for the evening. Zonfrillo replied, “I’ve never made any of this before.” Let’s see what he came up with! \u003c/p>\n\u003cfigure id=\"attachment_97813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Here’s a look at the 8 Course Grand Gelinaz! Shuffle Dinner: Manresa edition by Chef Jock Zonfrillo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CULTURED MOTHER DUCK\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\" alt=\"Geoduck, Kombucha and its Mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Geoduck, Kombucha and its Mother. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Geoduck, Kombucha and its Mother,” this was a cool and refreshing starter that wins for most creative use of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">SCOBY\u003c/a> I’ve ever seen. The bright acidity and complimentary textures worked! Garnishes were sliced broccoli stems compressed in kombucha, winter savory oil, and beurre noisette.\u003c/p>\n\u003cp>\u003cstrong>CARROTS & CURDS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\" alt=\"Carrots & Curds.\" width=\"1920\" height=\"1257\" class=\"size-full wp-image-97827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots & Curds. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Zonfrillo took stock of the Manresa pantry, he came across some jars of carrots that had been pickling since January. He cooked those pickled carrots, cooked them in the whey that had separated from the sheep’s milk curds, and then kissed them with some applewood smoke. The result was a multi-dimensional beauty. Garnishes of toasty smoked almonds, tomato leaves, mint, coriander oil, and flutters of carrot top greens and flowers pulled it all together. One of my favorite dishes of the evening! \u003c/p>\n\u003cp>\u003cstrong>ABALONE & CUSTARD\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97812\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\" alt=\"Abalone & Custard.\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abalone & Custard. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This jewel-like composition featured abalone steamed in dashi, set over a silky custard made from the abalone cooking liquid. Over top lay an array of seaweeds and sea succulents foraged from Pebble Beach. \u003c/p>\n\u003cp>\u003cstrong>ROAST LAMB, MASH & MORELS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\" alt=\"Roast Lamb, Mash and Morels. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Lamb, Mash and Morels. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meat and potatoes like you’ve never seen. The meat element was in actuality the meaty, plump morels roasted in lamb fat and drizzled with lamb jus. A luxurious bed of buttery mashed potato held the mushrooms, and lemony leaves of sorrel cut the richness with a tart bite.\u003c/p>\n\u003cp>\u003cstrong>LOCAL BLACK COD & HALIBUT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\" alt=\"Local Black Cod & Halibut. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Black Cod & Halibut. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Line-caught halibut poached in sea water, topped with a smoked cod head emulsion that resembled a mayonnaise, with a spritz of meyer lemon. The mini field of flowers on top (coriander flowers, raddish flowers, cress flowers, and beach mustard) stole the show though with their lovely color and little bursts of flavor. \u003c/p>\n\u003cp>\u003cstrong>BEEF, EUCALYPTUS & BEETS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\" alt=\"Beef, Eugalyptus & Beets.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-97825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef, Eugalyptus & Beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Grass-fed wagyu beef grilled over madrone wood laced with eucalyptus was the star of the show here. The eucalyptus perfumed smoke intrigued and drew you in bite after bite. Ribbons of beets, spelt, spinach, and a drizzle of eucalyptus-infused oil completed this artful plate. \u003c/p>\n\u003cp>\u003cstrong>“FUN DIP” TOASTED MARSHMALLOWS WITH STONE FRUIT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97810\" class=\"wp-caption aligncenter\" style=\"max-width: 1365px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\" alt=\"“Fun Dip” Toasted Marshmallows with Stone Fruit.\" width=\"1365\" height=\"1920\" class=\"size-full wp-image-97810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-800x1125.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-1180x1660.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-960x1350.jpg 960w\" sizes=\"(max-width: 1365px) 100vw, 1365px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Fun Dip” Toasted Marshmallows with Stone Fruit. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This playful dessert featured a trio of ember-kissed soft marshmallows in three flavors – white peach, nectarine, and blood plum. Each marshmallow had a 3-way treatment of its respective fruit: “fun-dipped” in a dehydrated powder of the fruit, dolloped with jam, and topped with a razor thin, semi-dehydrated slice of the intensely flavorful fruit from \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewDoc&page=orchard&topic=4\">Andy Mariani’s orchard\u003c/a>. P.S. that blood plum has now ruined me for all other plums. Thanks. \u003c/p>\n\u003cp>\u003cstrong>CALIFORNIAN FRENCH TOAST\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\" alt=\"Californian French Toast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian French Toast. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sweet cream ice cream studded with super crunchy bits of Manresa’s hearty 100% whole wheat bread. The crowning touch was a subtly sweet, cinnamon flavored egg yolk the texture of soft caramel. For inquiring minds, this bit of sorcery was achieved by cooking the eggs whole in a circulator at low temp, then cracking them, separating the yolks, and curing them in a simple syrup infused with cinnamon! A finishing drizzle of yerba buena-infused maple syrup sealed the deal on this closing dish.\u003c/p>\n\u003cfigure id=\"attachment_97821\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa cook enjoying the shuffle. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Grand Gelinaz! Shuffle resulted in 36 other extravagant meals like this around the world, unique to one place in time. As in any performance, there is the performer and the audience. In one of the teaser videos Gelinaz! describes the group of participating chefs as \"a rock band of avant garde chefs\" looking to push their creative boundaries in a non-traditional setting. This persona of the rock star chef is nothing new, but what is new is how this \"tribe\" is developing and creating more platforms for itself to grow, collaborate, and learn from one another. \u003ca href=\"http://www.madfeed.co/\">Events and educational symposiums\u003c/a> are being organized by chefs for chefs, restaurant exchanges and guest collaborations are popping up, and more opportunities are arising for the Artist Chef to take a break from his or her daily chaos and go off to explore/discover/work/play far from home. \u003c/p>\n\u003cfigure id=\"attachment_97811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So, what is Gelinaz!? It is part celebrity chefdom, and part marketing dramatics, but beyond the gimmicks, I think it is mostly about discovery and finding creative ways to evolve one’s craft. It is about getting thrown into a new situation, adapting, learning, trying something new, winging it. If Gelinaz! is about getting out of your comfort zone, disrupting your stasis, then I support it. We could probably all benefit from a dose of that.\u003c/p>\n\n",
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"excerpt": "On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed The Grand Gelinaz! Shuffle. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. ",
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"description": "On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed The Grand Gelinaz! Shuffle. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. ",
"title": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa | KQED",
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"headline": "The Grand Gelinaz! Shuffle: Worldwide Culinary Performance comes to Manresa",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>On Thursday, July 9th 2015, 37 celebrated chefs from around the globe swapped restaurants for one night in a dining experience dubbed \u003ca href=\"http://www.shuffle.gelinaz.com/\">The Grand Gelinaz! Shuffle\u003c/a>. In this worldwide musical chairs production, the chefs not only swapped restaurants, they swapped lives, residing in their colleagues’ homes, working with their staff, dining with their friends and families, and feeding their cats. \u003c/p>\n\u003cp>The Shuffle was sponsored by S. Pellegrino (you’ll notice that many of the participating chefs are also on the prestigious \u003ca href=\"http://www.theworlds50best.com/list/1-50-winners\">World’s 50 Best Restaurants\u003c/a> list, sponsored by S.Pellegrino and Acqua Panna), and orchestrated by \u003ca href=\"http://www.gelinaz.com/about\">Gelinaz!\u003c/a>, a collective made by chefs for chefs, whose mission is to explore the unknown by creating collaborations between chefs, artists, musicians, scientists, thinkers, and producers. As described by co-founder Andrea Petrini, “The line-up for this performance is a family of chefs, who take risk as a starting point, that are neither fearful of creativity, nor driven by ego, but are fueled by a desire to explore.”\u003c/p>\n\u003cfigure id=\"attachment_97824\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1262\" class=\"size-full wp-image-97824\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1440x947.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-1180x776.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-210-960x631.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo (2nd from left) and Manresa crew \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tickets for the event were sold based on what the usual tasting menu price would be at each restaurant (at the three participating Bay Area restaurants – Manresa, Coi, and Atelier Crenn – we’re talking upwards of $270 all in), which diners blindly paid for the chance of experiencing an 8-course menu crafted by the likes of Rene Redzepi, Massimo Bottura, Albert Adria, or Alain Ducasse, just to namedrop a few. \u003c/p>\n\u003cfigure id=\"attachment_97815\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97815\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-67-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I say blindly because the Grand Shuffle is a grand secret – the identity of the guest chef was not revealed until night of the dinner. \u003ca href=\"https://www.youtube.com/watch?v=OWb95H4yg38\">Teaser info\u003c/a> about the event itself was cryptic at best, and if you \u003ca href=\"https://www.youtube.com/watch?v=BeIfrX8zpZs\">dug a little into what Gelinaz! even was\u003c/a>, well then you really had no idea what to expect. This did not deter adventure-seeking diners. The event was sold out in all 37 participating restaurants, from Japan to Chile, Brazil to Slovenia, France, Turkey, Sweden, Thailand, Australia, UK, Italy, Peru, Spain, Canada, Belgium, Denmark, and all across the United States.\u003c/p>\n\u003cfigure id=\"attachment_97816\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97816\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-81-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the evolution of \"different\" dining experiences, from pop-ups a la Mission Chinese, to communal dining concepts like Lazy Bear and Outstanding in the Field, to \"one time only\" Food as Theater extravaganzas like this, it seems like people just aren't satisfied with the norm of dining out anymore. Have the days of dinner and a show come and gone? Has dinner become the show?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The marketing machine certainly milked the secrecy and mystery of it all. In the week leading up to the big night, a \u003ca href=\"http://www.shuffle.gelinaz.com/restaurant/manresa\">trail of breadcrumbs\u003c/a> dropped one by one, enticing ticket holders to guess who would be cooking them dinner. Super fans got into it and played the guessing game, formulating elaborate \u003ca href=\"https://instagram.com/p/47sbsxiPwG/?taken-by=the_jenius\">spreadsheets\u003c/a>, and doing some mighty \u003cdel datetime=\"2015-07-11T00:28:16+00:00\">obsessive\u003c/del> impressive \u003ca href=\"https://www.facebook.com/GELINAZ/posts/855227601236404:0\">detective work\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_97820\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97820\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-170-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo at Manresa. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chef \u003cstrong>Jock Zonfrillo\u003c/strong> laughed, “I’m just impressed we were all able to keep the secret! Chefs are shit at keeping secrets.”\u003c/p>\n\u003cfigure id=\"attachment_97823\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg\" alt=\"Manresa exterior signage.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-97823\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-199-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa exterior signage. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_97814\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg\" alt=\"Chef Jock Zonfrillo prepping with Manresa crew. \" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97814\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-52-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Jock Zonfrillo prepping with Manresa crew. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Zonfrillo was shuffled over from his restaurants \u003ca href=\"http://restaurantorana.com/\">Orana\u003c/a> and \u003ca href=\"http://streetadl.com/\">Street ADL\u003c/a> in Adelaide, Australia to the Bay Area’s own \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>. Like all the other participating chefs, Zonfrillo’s name and restaurant match were picked out of a hat. Back home in Australia, Zonfrillo is leading a movement in defining Australian cuisine through celebrating and rediscovering the indigenous foods of the Aborigines. His restaurants use only ingredients grown, raised, or produced on the continent, and his cooks regularly forage for ingredients in the nearby foothills. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"alignnone size-full wp-image-97818\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-126-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_97819\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97819\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-137-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa team garnishing halibut with herb flowers and beach succulents. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the menu and ingredients at Orana and Manresa could not be any more different, there are some things that remain the same. Both have strong ties to local farmers and purveyors, both honor a sense of place in their food, and even some ingredients are echoed – wild sea succulents, abalone, and yes, you bet Zonfrillo knew what to do with the eucalyptus he found here in California.\u003c/p>\n\u003cfigure id=\"attachment_97807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg\" alt=\"Beef grilling with eucalyptus. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97807\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.25.10-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef grilling with eucalyptus. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Manresa staff took their guest chef under their wing and showed him all their favorite spots as they developed the menu together over the course of 4 days. Zonfrillo took a field trip to \u003ca href=\"http://montereyabalone.com/\">Monterey Abalone Company\u003c/a>, \u003ca href=\"http://www.growbetterveggies.com/\">Love Apple Farms\u003c/a> (of course), and the \u003ca href=\"http://www.culturedpickleshop.com/\">Cultured Pickle Shop\u003c/a> where he was stoked to discover “over 200 cultures in a tiny storefront by some proper Berkeley hippies.” One of those cultures made it into the opening course! [Spoiler alert: ZOMG, this crazy Aussie chef served us SCOBY…and it was delicious.]\u003c/p>\n\u003cfigure id=\"attachment_97822\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97822\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-189-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Chef Jock Zonfrillo and the Manresa team plating wagyu beef and ribbons of beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As each of the chefs got swept away to a different country and a different kitchen, they have to think on their feet and work with what presents itself. We asked Zonfrillo about his experience with the shuffle: \u003c/p>\n\u003cblockquote>\u003cp>“It’s nice to come into it with no preconceptions and jump right in. Mehmet Gürs [chef of Mikla in Istanbul] is at Orana right now. He was smart, he came a few days early to prepare. He opened the walk-in and was like, ‘What the fuck is this shit? Where are your onions and potatoes? I laughed, ‘We don’t have that shit here!’\u003c/p>\u003c/blockquote>\n\u003cp>I asked about his own dishes for the evening. Zonfrillo replied, “I’ve never made any of this before.” Let’s see what he came up with! \u003c/p>\n\u003cfigure id=\"attachment_97813\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97813\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-42-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Here’s a look at the 8 Course Grand Gelinaz! Shuffle Dinner: Manresa edition by Chef Jock Zonfrillo\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>CULTURED MOTHER DUCK\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg\" alt=\"Geoduck, Kombucha and its Mother.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-18.51.491-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Geoduck, Kombucha and its Mother. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Geoduck, Kombucha and its Mother,” this was a cool and refreshing starter that wins for most creative use of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/21/how-to-make-kombucha-an-illustrated-motherdaughter-tale/\">SCOBY\u003c/a> I’ve ever seen. The bright acidity and complimentary textures worked! Garnishes were sliced broccoli stems compressed in kombucha, winter savory oil, and beurre noisette.\u003c/p>\n\u003cp>\u003cstrong>CARROTS & CURDS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97827\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg\" alt=\"Carrots & Curds.\" width=\"1920\" height=\"1257\" class=\"size-full wp-image-97827\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1440x943.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-1180x773.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-232-960x629.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carrots & Curds. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Zonfrillo took stock of the Manresa pantry, he came across some jars of carrots that had been pickling since January. He cooked those pickled carrots, cooked them in the whey that had separated from the sheep’s milk curds, and then kissed them with some applewood smoke. The result was a multi-dimensional beauty. Garnishes of toasty smoked almonds, tomato leaves, mint, coriander oil, and flutters of carrot top greens and flowers pulled it all together. One of my favorite dishes of the evening! \u003c/p>\n\u003cp>\u003cstrong>ABALONE & CUSTARD\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97812\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg\" alt=\"Abalone & Custard.\" width=\"1280\" height=\"1920\" class=\"size-full wp-image-97812\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-40-960x1440.jpg 960w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Abalone & Custard. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This jewel-like composition featured abalone steamed in dashi, set over a silky custard made from the abalone cooking liquid. Over top lay an array of seaweeds and sea succulents foraged from Pebble Beach. \u003c/p>\n\u003cp>\u003cstrong>ROAST LAMB, MASH & MORELS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg\" alt=\"Roast Lamb, Mash and Morels. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97808\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.37.29-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roast Lamb, Mash and Morels. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meat and potatoes like you’ve never seen. The meat element was in actuality the meaty, plump morels roasted in lamb fat and drizzled with lamb jus. A luxurious bed of buttery mashed potato held the mushrooms, and lemony leaves of sorrel cut the richness with a tart bite.\u003c/p>\n\u003cp>\u003cstrong>LOCAL BLACK COD & HALIBUT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg\" alt=\"Local Black Cod & Halibut. \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-19.49.57-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Local Black Cod & Halibut. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Line-caught halibut poached in sea water, topped with a smoked cod head emulsion that resembled a mayonnaise, with a spritz of meyer lemon. The mini field of flowers on top (coriander flowers, raddish flowers, cress flowers, and beach mustard) stole the show though with their lovely color and little bursts of flavor. \u003c/p>\n\u003cp>\u003cstrong>BEEF, EUCALYPTUS & BEETS\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97825\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg\" alt=\"Beef, Eugalyptus & Beets.\" width=\"1920\" height=\"1371\" class=\"size-full wp-image-97825\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1440x1028.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-1180x843.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-261-960x686.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beef, Eugalyptus & Beets. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Grass-fed wagyu beef grilled over madrone wood laced with eucalyptus was the star of the show here. The eucalyptus perfumed smoke intrigued and drew you in bite after bite. Ribbons of beets, spelt, spinach, and a drizzle of eucalyptus-infused oil completed this artful plate. \u003c/p>\n\u003cp>\u003cstrong>“FUN DIP” TOASTED MARSHMALLOWS WITH STONE FRUIT\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97810\" class=\"wp-caption aligncenter\" style=\"max-width: 1365px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg\" alt=\"“Fun Dip” Toasted Marshmallows with Stone Fruit.\" width=\"1365\" height=\"1920\" class=\"size-full wp-image-97810\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40.jpg 1365w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-400x563.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-800x1125.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-1180x1660.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.23.40-960x1350.jpg 960w\" sizes=\"(max-width: 1365px) 100vw, 1365px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">“Fun Dip” Toasted Marshmallows with Stone Fruit. \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This playful dessert featured a trio of ember-kissed soft marshmallows in three flavors – white peach, nectarine, and blood plum. Each marshmallow had a 3-way treatment of its respective fruit: “fun-dipped” in a dehydrated powder of the fruit, dolloped with jam, and topped with a razor thin, semi-dehydrated slice of the intensely flavorful fruit from \u003ca href=\"http://andysorchard.com/cart/index.php?_a=viewDoc&page=orchard&topic=4\">Andy Mariani’s orchard\u003c/a>. P.S. that blood plum has now ruined me for all other plums. Thanks. \u003c/p>\n\u003cp>\u003cstrong>CALIFORNIAN FRENCH TOAST\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97831\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg\" alt=\"Californian French Toast.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97831\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-195-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian French Toast. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sweet cream ice cream studded with super crunchy bits of Manresa’s hearty 100% whole wheat bread. The crowning touch was a subtly sweet, cinnamon flavored egg yolk the texture of soft caramel. For inquiring minds, this bit of sorcery was achieved by cooking the eggs whole in a circulator at low temp, then cracking them, separating the yolks, and curing them in a simple syrup infused with cinnamon! A finishing drizzle of yerba buena-infused maple syrup sealed the deal on this closing dish.\u003c/p>\n\u003cfigure id=\"attachment_97821\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97821\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-gelinaz-shuffle-stephanie-hua-184-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Manresa cook enjoying the shuffle. \u003ccite>(Stephanie Hua)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Grand Gelinaz! Shuffle resulted in 36 other extravagant meals like this around the world, unique to one place in time. As in any performance, there is the performer and the audience. In one of the teaser videos Gelinaz! describes the group of participating chefs as \"a rock band of avant garde chefs\" looking to push their creative boundaries in a non-traditional setting. This persona of the rock star chef is nothing new, but what is new is how this \"tribe\" is developing and creating more platforms for itself to grow, collaborate, and learn from one another. \u003ca href=\"http://www.madfeed.co/\">Events and educational symposiums\u003c/a> are being organized by chefs for chefs, restaurant exchanges and guest collaborations are popping up, and more opportunities are arising for the Artist Chef to take a break from his or her daily chaos and go off to explore/discover/work/play far from home. \u003c/p>\n\u003cfigure id=\"attachment_97811\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg\" alt=\"Gelinaz Shuffle, Jock Zonfrillo and Manresa crew\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-97811\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/07/2015-07-09-20.52.13-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Gelinaz Shuffle, Jock Zonfrillo and Manresa crew \u003ccite>(George Salah)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, what is Gelinaz!? It is part celebrity chefdom, and part marketing dramatics, but beyond the gimmicks, I think it is mostly about discovery and finding creative ways to evolve one’s craft. It is about getting thrown into a new situation, adapting, learning, trying something new, winging it. If Gelinaz! is about getting out of your comfort zone, disrupting your stasis, then I support it. We could probably all benefit from a dose of that.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite East Bay Burrito Spots",
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"content": "\u003cp>While burritos are ubiquitous in U.S. Mexican restaurants, some argue that they aren’t an authentic Mexican dish. Indeed, the history of the burrito is a muddled one. Researchers have traced their origin to central Mexico in 1895 — likely the clever, practical result of wrapping just-cooked food in a tortilla to keep it warm — but they only exist today in the northern part of the country, the province of flour tortillas (as opposed to corn). \u003c/p>\n\u003cp>Throughout Chihuahua, for example, you’ll find small burritos of thin (and not super-glutinous) tortillas wrapped around just two ingredients: meat or fish and beans or potatoes. In other words, a real burrito doesn’t resemble anything we find today in the Bay Area.\u003cbr>\n[aside postID=\"news_11678823,bayareabites_114118\"]\u003cbr>\nThat said, we sure do eat a lot of them. Burritos in the U.S. have experienced much the same fate as has pizza in North American hands: anything goes. More traditional Mexican restaurants have developed their own burrito styles within the general parameters of rice, beans, and animal protein, while less traditional are all over the map in terms of fillings. Both tend to be enormous, enough for two or more people to share, and both styles are discussed here, primarily because the latter offer more variety for vegetarians. And I haven’t considered tortillas at all, as I have yet to find a flour tortilla in a burrito joint that I would recommend on its own merit. \u003c/p>\n\u003cp>For the sake of consistent comparison, I primarily tried carne asada and carnitas burritos, but also went for promising vegetarian options and pursued a few one-off standouts recommended by friends.\u003c/p>\n\u003cp>This is an Oakland-heavy list because of its destination neighborhood for Mexican food, Fruitvale. Berkeley gets a few hits in the traditional department as well, and the more experimental vegetarian styles tend to appear in the hipster lands of downtown Oakland and West Berkeley. Richmond also has a solid collection of Mexican restaurants that made the cut for burritos.\u003c/p>\n\u003cp>Did I miss your go-to burrito spots in the East Bay? Please feel free to share your favorites in the comments.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97085,97086,97087\"]\u003c/p>\n\u003cp>\u003cstrong>Mi Grullense\u003c/strong>, the always-hopping duo of trucks outside the Goodwill store on Fruitvale and 30th, is one of my top three taco places in Oakland, so it’s no surprise that their burritos stack up. The asada is chopped small, which allows pieces to get crispy on the griddle, and the meat-to-other-ingredients ratio is high. \u003c/p>\n\u003cp>Burritos are served with whole pinto beans, melty white cheese, and the usual short-grain-rice. The carnitas are among the best I’ve tried in the East Bay, crispy but not greasy, and medium-chunky. Make sure to ask for salsa, a slightly bitter, medium-spicy, pureed chile blend (mostly arbol).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/nnGx5r\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: none\u003cbr>\nHours: Sun-Thurs, 8am-midnight; Fri-Sat, 8am-2am\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97094,97093,97095\"]\u003c/p>\n\u003cp>\u003cstrong>Mi Tierra\u003c/strong> is a grocery store in West Berkeley that has fresh-pressed juices in the morning, made-to-order burritos all day, and a killer selection of piñatas. The destination burrito here is desebrada, moist shredded beef, made mojado style (smothered in a bright, tart, and mildly spicy green chile sauce and white cheese). I’ll be back for the carnitas, big chunks of crispy pork just hacked off of a big hunk of shoulder. \u003c/p>\n\u003cp>While their flour tortillas are packaged (as are those of every burrito spot on this list), they’re the best I’ve found for my own home use—flaky, relatively light, and not too chewy. I love going in at midday and waiting in line at the counter with the neighborhood crowd, an interesting mix of laborers, hipsters, and moms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-tierra-foods-berkeley\" target=\"_blank\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>\u003cbr>\n2082 San Pablo Ave. [\u003ca href=\"https://goo.gl/5b9awX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 540-8946\u003cbr>\nHours: Daily, 7am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97100,97099,97102,97101,97098\"]\u003c/p>\n\u003cp>\u003cstrong>La Mission Mexican Grill\u003c/strong>, a welcoming spot on the University Avenue strip in Berkeley, is a place I’d never been until a friend recommended their spicy chicken mole. While I typically wouldn’t think of mole as a burrito filling, this version was unabashedly spicy, which I appreciated, and full of surprisingly tart pickled onions. But it worked, as did the lamb barbacoa, which I got with black beans instead of the requisite pintos. \u003c/p>\n\u003cp>For the sake of due diligence, I also tried the carne asada, a solid bet, though not as exciting as the other two. The rice here is a bit longer-grained than the norm, and it’s good for absorbing the wonderful sauces. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley?osq=la+mission+mexican+grill\" target=\"_blank\">\u003cstrong>La Mission Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/vz2V45\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat, 8am to midnight; Sun, 9am-11pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97111,97112,97109,97110\"]\u003c/p>\n\u003cp>\u003cstrong>Picante\u003c/strong>, in West Berkeley, was one of the first Mexican restaurants in the East Bay pitched to a broad audience, with a focus on well-sourced ingredients. Over the years, the menu has gotten unwieldy and the quality of the cooking, quite unpredictable. But it’s still a good choice for vegetarian burritos, especially the carbo-laden rajas con papas: roasted poblano peppers with soft, peeled potatoes, caramelized onions, pinto beans (or black, if you prefer), and crema. \u003c/p>\n\u003cp>Another vegetarian mainstay is the legumbres picadillo: potatoes, carrots, and zucchini in an ancho-guajillo chile marinade with crema. The carnitas is also respectable, though more stewy than crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\">\u003cstrong>Picante\u003c/strong>\u003c/a>\u003cbr>\n1328 Sixth St. [\u003ca href=\"https://goo.gl/UKYa0I\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 525-3121\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/picanteberkeley\" target=\"_blank\">Picante\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97118,97120,97121,97119,97122\"]\u003c/p>\n\u003cp>Two places on this burrito tour offered suadero, a beef cut from between the belly and the leg — and it’s the best meat I can think of for rolling up in a tortilla because, while while carne asada and carnitas lose any crispiness they might have started with in the steamy confines of a wrap, suadero isn’t meant to be crispy, just meltingly fatty, along the textural lines of beef cheek. \u003c/p>\n\u003cp>El Paisa@.com, oddly named as the place doesn’t seem to have an online presence, was recommended to me by a friend for its organ meats. While I’ll eat just about anything, I don’t go out of my way for offal, but this is a kitchen that treats all its meats with care, and then pairs them up with crazy-good salsas. The medium green is lovely on the suadero, while the slightly bitter red is good with the carnitas. The asada, pleasantly salty and coarsely chopped, goes well with the pickled jicama, quite spicy and addictively crunchy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-paisa-oakland\" target=\"_blank\">\u003cstrong>Taqueria El Paisa@.com\u003c/strong>\u003c/a>\u003cbr>\n4610 International Blvd. [\u003ca href=\"https://goo.gl/RYJz5S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 534-2180\u003cbr>\nHours: Daily, 9am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97128,97126,97127\"]\u003c/p>\n\u003cp>One of two Richmond burrito finds, \u003cstrong>Taqueria La Bamba\u003c/strong> looks like a 1950s drive-in. Once inside, the atmosphere is oddly sedate, with bad lighting and no music. But the food is more thoughtful. The carne asada is smoky and tender, and the carnitas a perfect combination of soft interior and crispy edges. Both are rolled up, without fanfare or choices, with pinto beans and rice cooked in a little tomato sauce, with pico de gallo upon request (recommended).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-la-bamba-richmond\" target=\"_blank\">\u003cstrong>Taqueria La Bamba\u003c/strong>\u003c/a>\u003cbr>\n12345 San Pablo Ave. [\u003ca href=\"https://goo.gl/mpp3tZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94805\u003cbr>\nPh: (510) 235-2288\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97131,97132\"]\u003c/p>\n\u003cp>The other Fruitvale truck I found that serves the elusive suadero, \u003cstrong>Tacos Sinaloa\u003c/strong>, also has excellent carnitas. There are two trucks on the same lot; one serves seafood dishes in addition to the rest of the menu. So, if you’re ordering only meat items, choose the shortest line. There’s almost always a wait, but the line tends to move quickly. \u003c/p>\n\u003cp>The suadero is juicy and delicate, with thin sautéed onions and dark, medium-spicy salsa, while the carnitas is as good as they come: crispy and deeply flavorful. The friendly servers will add any condiments you like for free, including raw onions and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Tacos Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/YCJIcX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: Daily, 10am-10pm (truck hours are irregular, so call ahead)\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97137,97135,97136\"]\u003c/p>\n\u003cp>\u003cstrong>Tres Hermanas\u003c/strong> is my favorite of the new places I tried, a sit-down restaurant in Richmond that’s open for breakfast, lunch, and early dinner. I ordered a desebrada (shredded beef) burrito at the recommendation of our server, and a carnitas, too. Both were generously meat-centric, not weighed down by beans, the latter served with chopped white onions, a nice touch. \u003c/p>\n\u003cp>The desebrada is one of the few burritos I ordered as “super” because the guacamole had just been made and it was a very simple version, as I think good guacamole tends to be: just avocadoes, tomatoes, onion, and cilantro. I’ll definitely be back to try their big breakfast plates in the near future.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\">\u003cstrong>Tres (3) Hermanas\u003c/strong>\u003c/a>\u003cbr>\n12622 San Pablo Ave. [\u003ca href=\"https://goo.gl/dmh3nD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94805\u003cbr>\nPh: (510) 237-1094\u003cbr>\nHours: Mon-Thurs, 8am-7pm; Fri-Sat, 8am-7:30pm; Sun, 8am-5pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97144,97146,97145\"]\u003c/p>\n\u003cp>\u003cstrong>Xolo\u003c/strong> is the new Mexican restaurant from the owners of Doña Tomas and Tacubaya, and I recommend it here particularly for its vegetarian burritos. While they’re smaller and more expensive than average, they’re made with actual vegetarians in mind, not just people who want to avoid meat. The hongos (mushrooms) comes with sautéed crimini mushrooms, avocado salsa, black beans, rice, cheese, and cilantro. \u003c/p>\n\u003cp>There’s a compelling smokiness in the combination, either from the salsa or the mushrooms themselves. But if you want extra salsa, you’ll have to fork over $.75 for a tiny cuplet. The chile relleno burrito sounds unappealing, but the crispy, cheese-stuffed poblano is quite delicious with black beans and a mild tomato-chile sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://xolotaqueria.com\" target=\"_blank\">\u003cstrong>Xolo\u003c/strong>\u003c/a>\u003cbr>\n1916 Telegraph Ave. [\u003ca href=\"https://goo.gl/eeaIk9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 986-0101\u003cbr>\nHours: Mon-Tues, 9am-10pm; Wed-Thurs, 9am-11pm; Fri-Sat, 9am-midnight; closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/XoloTaqueria\" target=\"_blank\">Xolo\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/XoloTaqueria\" target=\"_blank\"> @XoloTaqueria\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"97151,97149,97150\"]\u003c/p>\n\u003cp>I showed up at \u003cstrong>Taqueria Los Comales\u003c/strong> early during weekday lunch, and was surprised to find no one sitting at tables, but a line out the door and down the block. I went straight for my two stand-bys, carnitas and carne asada burritos, and both were pleasantly small, with ingredients chopped finer than average, making for easy blending of ingredients (as opposed to big chunks of this and that). \u003c/p>\n\u003cp>The carne asada dice was downright tiny, and the carnitas was practically delicate. Both are served up from a steam table, where you can ask to add ingredients impromptu. For me, the biggest draw was the salsa bar, with one of the fieriest habanero purees I’ve found. Its natural fruitiness worked well on both burritos, even in small amounts.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-los-comales-oakland\" target=\"_blank\">\u003cstrong>Taqueria Los Comales\u003c/strong>\u003c/a>\u003cbr>\n2105 MacArthur Blvd. [\u003ca href=\"https://goo.gl/UtzQld\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 531-3660\u003cbr>\nHours: Mon-Fri, 9am-8:30pm; Sat, 9am-4pm; closed Sundays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>While burritos are ubiquitous in U.S. Mexican restaurants, some argue that they aren’t an authentic Mexican dish. Indeed, the history of the burrito is a muddled one. Researchers have traced their origin to central Mexico in 1895 — likely the clever, practical result of wrapping just-cooked food in a tortilla to keep it warm — but they only exist today in the northern part of the country, the province of flour tortillas (as opposed to corn). \u003c/p>\n\u003cp>Throughout Chihuahua, for example, you’ll find small burritos of thin (and not super-glutinous) tortillas wrapped around just two ingredients: meat or fish and beans or potatoes. In other words, a real burrito doesn’t resemble anything we find today in the Bay Area.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThat said, we sure do eat a lot of them. Burritos in the U.S. have experienced much the same fate as has pizza in North American hands: anything goes. More traditional Mexican restaurants have developed their own burrito styles within the general parameters of rice, beans, and animal protein, while less traditional are all over the map in terms of fillings. Both tend to be enormous, enough for two or more people to share, and both styles are discussed here, primarily because the latter offer more variety for vegetarians. And I haven’t considered tortillas at all, as I have yet to find a flour tortilla in a burrito joint that I would recommend on its own merit. \u003c/p>\n\u003cp>For the sake of consistent comparison, I primarily tried carne asada and carnitas burritos, but also went for promising vegetarian options and pursued a few one-off standouts recommended by friends.\u003c/p>\n\u003cp>This is an Oakland-heavy list because of its destination neighborhood for Mexican food, Fruitvale. Berkeley gets a few hits in the traditional department as well, and the more experimental vegetarian styles tend to appear in the hipster lands of downtown Oakland and West Berkeley. Richmond also has a solid collection of Mexican restaurants that made the cut for burritos.\u003c/p>\n\u003cp>Did I miss your go-to burrito spots in the East Bay? Please feel free to share your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mi Grullense\u003c/strong>, the always-hopping duo of trucks outside the Goodwill store on Fruitvale and 30th, is one of my top three taco places in Oakland, so it’s no surprise that their burritos stack up. The asada is chopped small, which allows pieces to get crispy on the griddle, and the meat-to-other-ingredients ratio is high. \u003c/p>\n\u003cp>Burritos are served with whole pinto beans, melty white cheese, and the usual short-grain-rice. The carnitas are among the best I’ve tried in the East Bay, crispy but not greasy, and medium-chunky. Make sure to ask for salsa, a slightly bitter, medium-spicy, pureed chile blend (mostly arbol).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-grullense-taco-truck-oakland\" target=\"_blank\">\u003cstrong>Mi Grullense\u003c/strong>\u003c/a>\u003cbr>\n1301 30th Ave. [\u003ca href=\"https://goo.gl/nnGx5r\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: none\u003cbr>\nHours: Sun-Thurs, 8am-midnight; Fri-Sat, 8am-2am\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mi Tierra\u003c/strong> is a grocery store in West Berkeley that has fresh-pressed juices in the morning, made-to-order burritos all day, and a killer selection of piñatas. The destination burrito here is desebrada, moist shredded beef, made mojado style (smothered in a bright, tart, and mildly spicy green chile sauce and white cheese). I’ll be back for the carnitas, big chunks of crispy pork just hacked off of a big hunk of shoulder. \u003c/p>\n\u003cp>While their flour tortillas are packaged (as are those of every burrito spot on this list), they’re the best I’ve found for my own home use—flaky, relatively light, and not too chewy. I love going in at midday and waiting in line at the counter with the neighborhood crowd, an interesting mix of laborers, hipsters, and moms.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-tierra-foods-berkeley\" target=\"_blank\">\u003cstrong>Mi Tierra\u003c/strong>\u003c/a>\u003cbr>\n2082 San Pablo Ave. [\u003ca href=\"https://goo.gl/5b9awX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 540-8946\u003cbr>\nHours: Daily, 7am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Mission Mexican Grill\u003c/strong>, a welcoming spot on the University Avenue strip in Berkeley, is a place I’d never been until a friend recommended their spicy chicken mole. While I typically wouldn’t think of mole as a burrito filling, this version was unabashedly spicy, which I appreciated, and full of surprisingly tart pickled onions. But it worked, as did the lamb barbacoa, which I got with black beans instead of the requisite pintos. \u003c/p>\n\u003cp>For the sake of due diligence, I also tried the carne asada, a solid bet, though not as exciting as the other two. The rice here is a bit longer-grained than the norm, and it’s good for absorbing the wonderful sauces. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-mission-berkeley?osq=la+mission+mexican+grill\" target=\"_blank\">\u003cstrong>La Mission Mexican Grill\u003c/strong>\u003c/a>\u003cbr>\n1255 University Ave. [\u003ca href=\"https://goo.gl/vz2V45\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 845-5898\u003cbr>\nHours: Mon-Sat, 8am to midnight; Sun, 9am-11pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Picante\u003c/strong>, in West Berkeley, was one of the first Mexican restaurants in the East Bay pitched to a broad audience, with a focus on well-sourced ingredients. Over the years, the menu has gotten unwieldy and the quality of the cooking, quite unpredictable. But it’s still a good choice for vegetarian burritos, especially the carbo-laden rajas con papas: roasted poblano peppers with soft, peeled potatoes, caramelized onions, pinto beans (or black, if you prefer), and crema. \u003c/p>\n\u003cp>Another vegetarian mainstay is the legumbres picadillo: potatoes, carrots, and zucchini in an ancho-guajillo chile marinade with crema. The carnitas is also respectable, though more stewy than crispy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.picanteberkeley.com/\" target=\"_blank\">\u003cstrong>Picante\u003c/strong>\u003c/a>\u003cbr>\n1328 Sixth St. [\u003ca href=\"https://goo.gl/UKYa0I\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 525-3121\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/picanteberkeley\" target=\"_blank\">Picante\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two places on this burrito tour offered suadero, a beef cut from between the belly and the leg — and it’s the best meat I can think of for rolling up in a tortilla because, while while carne asada and carnitas lose any crispiness they might have started with in the steamy confines of a wrap, suadero isn’t meant to be crispy, just meltingly fatty, along the textural lines of beef cheek. \u003c/p>\n\u003cp>El Paisa@.com, oddly named as the place doesn’t seem to have an online presence, was recommended to me by a friend for its organ meats. While I’ll eat just about anything, I don’t go out of my way for offal, but this is a kitchen that treats all its meats with care, and then pairs them up with crazy-good salsas. The medium green is lovely on the suadero, while the slightly bitter red is good with the carnitas. The asada, pleasantly salty and coarsely chopped, goes well with the pickled jicama, quite spicy and addictively crunchy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-paisa-oakland\" target=\"_blank\">\u003cstrong>Taqueria El Paisa@.com\u003c/strong>\u003c/a>\u003cbr>\n4610 International Blvd. [\u003ca href=\"https://goo.gl/RYJz5S\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 534-2180\u003cbr>\nHours: Daily, 9am-9pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of two Richmond burrito finds, \u003cstrong>Taqueria La Bamba\u003c/strong> looks like a 1950s drive-in. Once inside, the atmosphere is oddly sedate, with bad lighting and no music. But the food is more thoughtful. The carne asada is smoky and tender, and the carnitas a perfect combination of soft interior and crispy edges. Both are rolled up, without fanfare or choices, with pinto beans and rice cooked in a little tomato sauce, with pico de gallo upon request (recommended).\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-la-bamba-richmond\" target=\"_blank\">\u003cstrong>Taqueria La Bamba\u003c/strong>\u003c/a>\u003cbr>\n12345 San Pablo Ave. [\u003ca href=\"https://goo.gl/mpp3tZ\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94805\u003cbr>\nPh: (510) 235-2288\u003cbr>\nHours: Mon-Fri, 11am-10pm; Sat-Sun, 10am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The other Fruitvale truck I found that serves the elusive suadero, \u003cstrong>Tacos Sinaloa\u003c/strong>, also has excellent carnitas. There are two trucks on the same lot; one serves seafood dishes in addition to the rest of the menu. So, if you’re ordering only meat items, choose the shortest line. There’s almost always a wait, but the line tends to move quickly. \u003c/p>\n\u003cp>The suadero is juicy and delicate, with thin sautéed onions and dark, medium-spicy salsa, while the carnitas is as good as they come: crispy and deeply flavorful. The friendly servers will add any condiments you like for free, including raw onions and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-sinaloa-oakland-2\" target=\"_blank\">\u003cstrong>Tacos Sinaloa\u003c/strong>\u003c/a>\u003cbr>\n2138 International Blvd. [\u003ca href=\"https://goo.gl/YCJIcX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 535-1206\u003cbr>\nHours: Daily, 10am-10pm (truck hours are irregular, so call ahead)\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tres Hermanas\u003c/strong> is my favorite of the new places I tried, a sit-down restaurant in Richmond that’s open for breakfast, lunch, and early dinner. I ordered a desebrada (shredded beef) burrito at the recommendation of our server, and a carnitas, too. Both were generously meat-centric, not weighed down by beans, the latter served with chopped white onions, a nice touch. \u003c/p>\n\u003cp>The desebrada is one of the few burritos I ordered as “super” because the guacamole had just been made and it was a very simple version, as I think good guacamole tends to be: just avocadoes, tomatoes, onion, and cilantro. I’ll definitely be back to try their big breakfast plates in the near future.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/3-hermanas-mexican-home-cooking-richmond\" target=\"_blank\">\u003cstrong>Tres (3) Hermanas\u003c/strong>\u003c/a>\u003cbr>\n12622 San Pablo Ave. [\u003ca href=\"https://goo.gl/dmh3nD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nRichmond, CA 94805\u003cbr>\nPh: (510) 237-1094\u003cbr>\nHours: Mon-Thurs, 8am-7pm; Fri-Sat, 8am-7:30pm; Sun, 8am-5pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Xolo\u003c/strong> is the new Mexican restaurant from the owners of Doña Tomas and Tacubaya, and I recommend it here particularly for its vegetarian burritos. While they’re smaller and more expensive than average, they’re made with actual vegetarians in mind, not just people who want to avoid meat. The hongos (mushrooms) comes with sautéed crimini mushrooms, avocado salsa, black beans, rice, cheese, and cilantro. \u003c/p>\n\u003cp>There’s a compelling smokiness in the combination, either from the salsa or the mushrooms themselves. But if you want extra salsa, you’ll have to fork over $.75 for a tiny cuplet. The chile relleno burrito sounds unappealing, but the crispy, cheese-stuffed poblano is quite delicious with black beans and a mild tomato-chile sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://xolotaqueria.com\" target=\"_blank\">\u003cstrong>Xolo\u003c/strong>\u003c/a>\u003cbr>\n1916 Telegraph Ave. [\u003ca href=\"https://goo.gl/eeaIk9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 986-0101\u003cbr>\nHours: Mon-Tues, 9am-10pm; Wed-Thurs, 9am-11pm; Fri-Sat, 9am-midnight; closed Sundays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/XoloTaqueria\" target=\"_blank\">Xolo\u003c/a>\u003cbr>\nTwitter:\u003ca href=\"https://twitter.com/XoloTaqueria\" target=\"_blank\"> @XoloTaqueria\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I showed up at \u003cstrong>Taqueria Los Comales\u003c/strong> early during weekday lunch, and was surprised to find no one sitting at tables, but a line out the door and down the block. I went straight for my two stand-bys, carnitas and carne asada burritos, and both were pleasantly small, with ingredients chopped finer than average, making for easy blending of ingredients (as opposed to big chunks of this and that). \u003c/p>\n\u003cp>The carne asada dice was downright tiny, and the carnitas was practically delicate. Both are served up from a steam table, where you can ask to add ingredients impromptu. For me, the biggest draw was the salsa bar, with one of the fieriest habanero purees I’ve found. Its natural fruitiness worked well on both burritos, even in small amounts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-los-comales-oakland\" target=\"_blank\">\u003cstrong>Taqueria Los Comales\u003c/strong>\u003c/a>\u003cbr>\n2105 MacArthur Blvd. [\u003ca href=\"https://goo.gl/UtzQld\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94602\u003cbr>\nPh: (510) 531-3660\u003cbr>\nHours: Mon-Fri, 9am-8:30pm; Sat, 9am-4pm; closed Sundays\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dim Sum Delights in their Hong Kong Homeland",
"title": "Dim Sum Delights in their Hong Kong Homeland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_97020\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg\" alt=\"Golden scallops with pear, shrimp and ham, Yan Toh Heen.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-97020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden scallops with pear, shrimp and ham, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m awaiting the last course of a sublime dim sum luncheon in one of Hong Kong's most elegant hotels. The menu lists a classic dessert, chilled mango custard. But suddenly, waiters appear and set down large covered glass bell jars, whose contents are shrouded by mysterious swirling clouds. As they whip off the lids with a flourish, huge geysers of white steam erupt a few feet into the air in several directions. Thanks to the dry ice underneath the bowls of mango cream, this dramatic display is the finale for \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>’s succession of exquisite dim sum, served on solid jade place settings, at a table with a sweeping view of Victoria Harbor. \u003c/p>\n\u003cfigure id=\"attachment_97031\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg\" alt=\"Mango dessert and lobster dumpling and broth, Yan Toh Heen.\" width=\"1000\" height=\"538\" class=\"size-full wp-image-97031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-960x516.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mango dessert and lobster dumpling and broth, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Classic, yet Innovative Dim Sum at \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Let me back up a little. I’m in Hong Kong for a week and have discovered to my delight that this vibrant metropolis is not only the birthplace of modern dim sum but also the hub of its evolving innovation. I set a goal to visit a range of dim sum spots and enjoy one of my favorite rituals--selecting eye-appealing tidbits from roving carts--knowing that I can only make the barest dent in a city that boasts scores of dim sum superstars (several of whom have won Michelin stars).\u003c/p>\n\u003cp>One of these is executive \u003ca href=\"http://foodnchef.com/chefs/lau-yiu-fai-michelin-starred-executive-chef-at-%E6%AC%A3%E5%9C%96%E8%BB%92-yan-toh-heen/\" target=\"_blank\">Chef Lau Yiu Fai\u003c/a> at the \u003ca href=\"http://www.hongkong-ic.intercontinental.com\" target=\"_blank\">Intercontinental Hotel\u003c/a>; his restaurant, Yan Toh Heen, was awarded two Michelin Stars. After one bite of his first course, a crispy lobster dumpling, paired with a deeply-flavored supreme broth, it was clear I was in for a masterful meal.\u003c/p>\n\u003cfigure id=\"attachment_97021\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg\" alt=\"Assorted dim sum delicacies at Yan Toh Heen.\" width=\"1000\" height=\"441\" class=\"size-full wp-image-97021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-400x176.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-800x353.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-960x423.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Assorted dim sum delicacies at Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before lunch*, Chef Lau, 55, who started working in kitchens when he was 14 to help support his large family, told me that when he was a young apprentice,\u003c/p>\n\u003cblockquote>\u003cp>\"The master chef was very strict and seldom taught us anything. You just had to figure it out on your own. Now it’s totally different and we do teach our apprentices. There are 20 chefs who work with me and I’m friendly with them. Of course, they have to begin with the basics, like \u003cem>shu mai\u003c/em> and \u003cem>har gow\u003c/em>. It may be boring, but people still request those traditional dishes, so you need to master them.\"\u003c/p>\u003c/blockquote>\n\u003cp>Personally, Chef Lau enjoys creating contemporary Cantonese dim sum with the finest imported ingredients, such as French quail, Alaskan crab and Tasmanian scallops, which he fashions into miniature artistic creations that allow the flavors of each element to shine. He cherishes the thousands of years of dim sum tradition, because he says, “it is an enduring symbol of family togetherness.”\u003c/p>\n\u003cfigure id=\"attachment_97022\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg\" alt=\"Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware.\" width=\"1000\" height=\"658\" class=\"size-full wp-image-97022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-960x632.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Vegetarian Dim Sum in a Charming Setting at \u003ca href=\"http://www.lockcha.com/teahouse/?lang=eng\" target=\"_blank\">Long Cha Tea House\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A happy accident brought me to my next dim sum restaurant, while visiting Hong Kong Park for a bit of greenery to offset the overwhelming forest of shiny skyscrapers that dominate the skyline. After exploring a \u003ca href=\"http://hk.art.museum/en_US/web/ma/home.html\" target=\"_blank\">museum devoted to tea ware\u003c/a>, I discovered a quaint tea room in the neighboring building. The menu featured more than 100 teas and an all-vegetarian array of dim sum.\u003c/p>\n\u003cp>To offset the humid weather, I ordered white peony tea, a cooling winter melon roll and a cold salad of organic black and snow fungus with mushrooms. But I couldn't resist a warm and wonderful dessert: dumplings filled with black sesame seed paste in sweet syrup.\u003c/p>\n\u003cfigure id=\"attachment_97026\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg\" alt=\"Lei Garden’s crystal skin dumplings and lacy taro balls.\" width=\"1000\" height=\"490\" class=\"size-full wp-image-97026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-400x196.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-960x470.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Lei Garden’s crystal skin dumplings and lacy taro balls. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finely Crafted Dim Sum at Elegant \u003ca href=\"http://www.leigarden.hk/en/branches/branch.php?cid=1\" target=\"_blank\">Lei Gardens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another morning, I searched for a dim sum restaurant to take my husband to on the only free day he had during his week of teaching. With the help of \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/index.htm?con=navi\" target=\"_blank\">Open Rice\u003c/a> (the Hong Kong equivalent of a Foodie Yelp) I found one near our hotel in the bustling Wan Chai neighborhood, but I was a little hesitant since it seemed to be part of a chain, with other locations scattered throughout Hong Kong, Mainland China, Singapore, and Macau. I needn't have worried. Lei Gardens' dining room was packed with locals and the food was fresh, hot and tasty. Our delicate chicken and chive dumplings were wrapped in translucent skins and the petite taro puffs almost burned our mouths.\u003c/p>\n\u003cp>Then it struck me that in these three restaurants I had not yet glimpsed the familiar carts stacked with bamboo steamer baskets that roamed my favorite Bay Area dim sum spots: San Francisco's \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>, Alameda's \u003ca href=\"http://www.eastoceanseafoodrestaurant.com\" target=\"_blank\">East Ocean\u003c/a> or Oakland's \u003ca href=\"http://peony388.com\" target=\"_blank\">Peony\u003c/a>. In Hong Kong, one ordered by checking off a paper menu. I wondered if this was a hallmark of Hong Kong dim sum culture and endeavored to find out.\u003c/p>\n\u003cfigure id=\"attachment_97023\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg\" alt=\"Piping hot pork and shrimp dumplings at Dim Sum Square.\" width=\"1920\" height=\"1322\" class=\"size-full wp-image-97023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1440x992.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piping hot pork and shrimp dumplings at Dim Sum Square. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dim Sum Favorites with a Dash of History at \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/sheung-wan-dim-sum-square/43811\" target=\"_blank\">Dim Sum Square\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Later in the week, I joined an \u003ca href=\"http://www.hongkongfoodietours.com/tours/central-sheung-wan-foodie-tour/\" target=\"_blank\">excellent food tour\u003c/a>* which meandered through the Central and Sheung Wan Districts, and included tastes at six family-run food or drink establishments.\u003c/p>\n\u003cp>In a cozy corner cafe in an artsy district, over pork and shrimp dumplings and baked BBQ pork buns with distinctive toasted tops, our knowledgeable guide shared the history of dim sum and eventually revealed the reasons none of the places I visited featured those familiar roving carts.\u003c/p>\n\u003cp>Dim sum, also known as \u003cem>yum cha\u003c/em> (literally to 'drink tea') probably originated thousands of years ago, in the teahouses that sprang up along China's Silk Road as rest stops for weary travelers.\u003c/p>\n\u003cp>Our guide pointed to the black and white poster on the wall, explaining that it depicted typical Hong Kong dim sum in the last century. Men would frequent modest teahouses to read the newspaper, while enjoying a few snacks with their tea. The line of hanging bird cages above the restaurant booths was connected to a long tradition of men caring for pet birds, which included taking them for daily outings. (The Avian Flu outbreak in 1997 likely shut the door on bringing birdcages into eating establishments.) And teahouses competed for clients by adding more innovative food choices.\u003c/p>\n\u003cfigure id=\"attachment_97025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg\" alt=\"Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \" width=\"1920\" height=\"1414\" class=\"size-full wp-image-97025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-960x707.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the missing trolley carts, our guide explained that since space is at a premium and rent high on Hong Kong island, it is better for small restaurants to squeeze in more tables than to leave wide aisles to accommodate the carts. But more important to diners is the food's freshness. Dumplings that sit in steamer baskets become overcooked and soggy. Cantonese cooking also values serving food piping hot. (Ah, that explained the reason I saw a waiter at Lei Gardens prepare soup over a large flame in the dining room, right next to the diners who ordered it, so that he could deliver the steaming bowls to their table in seconds.)\u003c/p>\n\u003cp>My tour guide also described the goal that all dim sum should achieve: a semi-transparent dumpling wrapper called \"crystal skin,\" in essence, a delicate cloud that delivers the savory contents to your mouth. This is an ideal by which Hong Kong dim sum is often judged.\u003c/p>\n\u003cp>\u003cstrong>Fanciful and Classic Dim Sum with a View at \u003ca href=\"http://www.maximschinese.com.hk/eng/restaurant/outlet_facts.aspx?sId=30\" target=\"_blank\">Serenade\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97027\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg\" alt=\"No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \" width=\"1920\" height=\"1299\" class=\"size-full wp-image-97027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On my last day in Hong Kong, a new friend invited me for a farewell dim sum meal at Serenade, a lovely restaurant in the Hong Kong Cultural Center. Serenade not only boasted a harbor view, but cute dim sum as well -- in the shape of bunnies, goldfish, hedgehogs and squid. The restaurant's more traditional dishes again featured dumplings with translucent skin.\u003c/p>\n\u003cfigure id=\"attachment_97028\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg\" alt=\"Serenade’s shrimp and chive dumpling and pan-fried pork buns. \" width=\"1000\" height=\"500\" class=\"size-full wp-image-97028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-960x480.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serenade’s shrimp and chive dumpling and pan-fried pork buns. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back home, just as I was starting to miss Hong Kong's innovative dim sum, with its parade of culinary surprises, I received a copy of Michael Bauer's \u003ca href=\"http://www.sfchronicle.com/top-100-2015/article/Hong-Kong-Lounge-II-6206977.php\" target=\"_blank\">Top 100 Bay Area Restaurants 2015\u003c/a>. As soon as I read about \u003ca href=\"http://www.hongkonglounge2.com/menu-1/\" target=\"_blank\">Hong Kong Lounge II\u003c/a>, I grabbed my husband and we rushed to the cozy space on Geary Boulevard and our taste buds were transported. No carts, but fresh, hot dumplings, stuffed eggplant and those delectable baked pork buns with the toasted tops that I had fallen in love with. We had found the next best thing to sitting at a table with a harbor view in enchanting Hong Kong.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(*Thanks to the Hong Kong Tourism Board)\u003c/p>\n\n",
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"excerpt": "Dim sum in its homeland, Hong Kong, is flourishing in a culinary balancing act of tradition and innovation. Every day, cozy family-run spots, all-vegetarian teahouses and elegant dining rooms create over a hundred varieties of steamed dumplings, baked buns, and deep-fried delicacies. \r\n",
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"description": "Dim sum in its homeland, Hong Kong, is flourishing in a culinary balancing act of tradition and innovation. Every day, cozy family-run spots, all-vegetarian teahouses and elegant dining rooms create over a hundred varieties of steamed dumplings, baked buns, and deep-fried delicacies. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_97020\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg\" alt=\"Golden scallops with pear, shrimp and ham, Yan Toh Heen.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-97020\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1440x810.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/1-Yan-Toh-Heen-scallops-with-pear1920-960x540.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden scallops with pear, shrimp and ham, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I’m awaiting the last course of a sublime dim sum luncheon in one of Hong Kong's most elegant hotels. The menu lists a classic dessert, chilled mango custard. But suddenly, waiters appear and set down large covered glass bell jars, whose contents are shrouded by mysterious swirling clouds. As they whip off the lids with a flourish, huge geysers of white steam erupt a few feet into the air in several directions. Thanks to the dry ice underneath the bowls of mango cream, this dramatic display is the finale for \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>’s succession of exquisite dim sum, served on solid jade place settings, at a table with a sweeping view of Victoria Harbor. \u003c/p>\n\u003cfigure id=\"attachment_97031\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg\" alt=\"Mango dessert and lobster dumpling and broth, Yan Toh Heen.\" width=\"1000\" height=\"538\" class=\"size-full wp-image-97031\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-400x215.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-800x430.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/2-Mango-dessert-lobster-dumpling-and-broth-Yan-Toh-Heen-960x516.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Mango dessert and lobster dumpling and broth, Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Classic, yet Innovative Dim Sum at \u003ca href=\"http://www.hongkong-ic.intercontinental.com/dining/yan_toh_heen.php\" target=\"_blank\">Yan Toh Heen\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Let me back up a little. I’m in Hong Kong for a week and have discovered to my delight that this vibrant metropolis is not only the birthplace of modern dim sum but also the hub of its evolving innovation. I set a goal to visit a range of dim sum spots and enjoy one of my favorite rituals--selecting eye-appealing tidbits from roving carts--knowing that I can only make the barest dent in a city that boasts scores of dim sum superstars (several of whom have won Michelin stars).\u003c/p>\n\u003cp>One of these is executive \u003ca href=\"http://foodnchef.com/chefs/lau-yiu-fai-michelin-starred-executive-chef-at-%E6%AC%A3%E5%9C%96%E8%BB%92-yan-toh-heen/\" target=\"_blank\">Chef Lau Yiu Fai\u003c/a> at the \u003ca href=\"http://www.hongkong-ic.intercontinental.com\" target=\"_blank\">Intercontinental Hotel\u003c/a>; his restaurant, Yan Toh Heen, was awarded two Michelin Stars. After one bite of his first course, a crispy lobster dumpling, paired with a deeply-flavored supreme broth, it was clear I was in for a masterful meal.\u003c/p>\n\u003cfigure id=\"attachment_97021\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg\" alt=\"Assorted dim sum delicacies at Yan Toh Heen.\" width=\"1000\" height=\"441\" class=\"size-full wp-image-97021\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-400x176.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-800x353.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/3-YTH-dim-sum-Collage-960x423.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Assorted dim sum delicacies at Yan Toh Heen. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In an interview before lunch*, Chef Lau, 55, who started working in kitchens when he was 14 to help support his large family, told me that when he was a young apprentice,\u003c/p>\n\u003cblockquote>\u003cp>\"The master chef was very strict and seldom taught us anything. You just had to figure it out on your own. Now it’s totally different and we do teach our apprentices. There are 20 chefs who work with me and I’m friendly with them. Of course, they have to begin with the basics, like \u003cem>shu mai\u003c/em> and \u003cem>har gow\u003c/em>. It may be boring, but people still request those traditional dishes, so you need to master them.\"\u003c/p>\u003c/blockquote>\n\u003cp>Personally, Chef Lau enjoys creating contemporary Cantonese dim sum with the finest imported ingredients, such as French quail, Alaskan crab and Tasmanian scallops, which he fashions into miniature artistic creations that allow the flavors of each element to shine. He cherishes the thousands of years of dim sum tradition, because he says, “it is an enduring symbol of family togetherness.”\u003c/p>\n\u003cfigure id=\"attachment_97022\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg\" alt=\"Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware.\" width=\"1000\" height=\"658\" class=\"size-full wp-image-97022\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-400x263.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/4-Tea-museum-veg-teahouse-Collage-960x632.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Long Cha Tea House (vegetarian) in Hong Kong Park next to Flagstaff Museum of Tea Ware. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Vegetarian Dim Sum in a Charming Setting at \u003ca href=\"http://www.lockcha.com/teahouse/?lang=eng\" target=\"_blank\">Long Cha Tea House\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A happy accident brought me to my next dim sum restaurant, while visiting Hong Kong Park for a bit of greenery to offset the overwhelming forest of shiny skyscrapers that dominate the skyline. After exploring a \u003ca href=\"http://hk.art.museum/en_US/web/ma/home.html\" target=\"_blank\">museum devoted to tea ware\u003c/a>, I discovered a quaint tea room in the neighboring building. The menu featured more than 100 teas and an all-vegetarian array of dim sum.\u003c/p>\n\u003cp>To offset the humid weather, I ordered white peony tea, a cooling winter melon roll and a cold salad of organic black and snow fungus with mushrooms. But I couldn't resist a warm and wonderful dessert: dumplings filled with black sesame seed paste in sweet syrup.\u003c/p>\n\u003cfigure id=\"attachment_97026\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg\" alt=\"Lei Garden’s crystal skin dumplings and lacy taro balls.\" width=\"1000\" height=\"490\" class=\"size-full wp-image-97026\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-400x196.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-800x392.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/7-Lei-garden-dumpling-and-taro-balls-960x470.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Lei Garden’s crystal skin dumplings and lacy taro balls. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Finely Crafted Dim Sum at Elegant \u003ca href=\"http://www.leigarden.hk/en/branches/branch.php?cid=1\" target=\"_blank\">Lei Gardens\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Another morning, I searched for a dim sum restaurant to take my husband to on the only free day he had during his week of teaching. With the help of \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/index.htm?con=navi\" target=\"_blank\">Open Rice\u003c/a> (the Hong Kong equivalent of a Foodie Yelp) I found one near our hotel in the bustling Wan Chai neighborhood, but I was a little hesitant since it seemed to be part of a chain, with other locations scattered throughout Hong Kong, Mainland China, Singapore, and Macau. I needn't have worried. Lei Gardens' dining room was packed with locals and the food was fresh, hot and tasty. Our delicate chicken and chive dumplings were wrapped in translucent skins and the petite taro puffs almost burned our mouths.\u003c/p>\n\u003cp>Then it struck me that in these three restaurants I had not yet glimpsed the familiar carts stacked with bamboo steamer baskets that roamed my favorite Bay Area dim sum spots: San Francisco's \u003ca href=\"http://www.yanksing.com/home.php\" target=\"_blank\">Yank Sing\u003c/a>, Alameda's \u003ca href=\"http://www.eastoceanseafoodrestaurant.com\" target=\"_blank\">East Ocean\u003c/a> or Oakland's \u003ca href=\"http://peony388.com\" target=\"_blank\">Peony\u003c/a>. In Hong Kong, one ordered by checking off a paper menu. I wondered if this was a hallmark of Hong Kong dim sum culture and endeavored to find out.\u003c/p>\n\u003cfigure id=\"attachment_97023\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg\" alt=\"Piping hot pork and shrimp dumplings at Dim Sum Square.\" width=\"1920\" height=\"1322\" class=\"size-full wp-image-97023\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1440x992.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-1180x812.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/5-square-pork-dumplings1920-960x661.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Piping hot pork and shrimp dumplings at Dim Sum Square. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Dim Sum Favorites with a Dash of History at \u003ca href=\"http://www.openrice.com/en/hongkong/restaurant/sheung-wan-dim-sum-square/43811\" target=\"_blank\">Dim Sum Square\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Later in the week, I joined an \u003ca href=\"http://www.hongkongfoodietours.com/tours/central-sheung-wan-foodie-tour/\" target=\"_blank\">excellent food tour\u003c/a>* which meandered through the Central and Sheung Wan Districts, and included tastes at six family-run food or drink establishments.\u003c/p>\n\u003cp>In a cozy corner cafe in an artsy district, over pork and shrimp dumplings and baked BBQ pork buns with distinctive toasted tops, our knowledgeable guide shared the history of dim sum and eventually revealed the reasons none of the places I visited featured those familiar roving carts.\u003c/p>\n\u003cp>Dim sum, also known as \u003cem>yum cha\u003c/em> (literally to 'drink tea') probably originated thousands of years ago, in the teahouses that sprang up along China's Silk Road as rest stops for weary travelers.\u003c/p>\n\u003cp>Our guide pointed to the black and white poster on the wall, explaining that it depicted typical Hong Kong dim sum in the last century. Men would frequent modest teahouses to read the newspaper, while enjoying a few snacks with their tea. The line of hanging bird cages above the restaurant booths was connected to a long tradition of men caring for pet birds, which included taking them for daily outings. (The Avian Flu outbreak in 1997 likely shut the door on bringing birdcages into eating establishments.) And teahouses competed for clients by adding more innovative food choices.\u003c/p>\n\u003cfigure id=\"attachment_97025\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg\" alt=\"Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \" width=\"1920\" height=\"1414\" class=\"size-full wp-image-97025\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-400x295.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1440x1061.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-1180x869.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/6B-original-old-ds-cafe-1920-960x707.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Traditional yum cha spot for tea, snacks and bringing your bird for an outing. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the missing trolley carts, our guide explained that since space is at a premium and rent high on Hong Kong island, it is better for small restaurants to squeeze in more tables than to leave wide aisles to accommodate the carts. But more important to diners is the food's freshness. Dumplings that sit in steamer baskets become overcooked and soggy. Cantonese cooking also values serving food piping hot. (Ah, that explained the reason I saw a waiter at Lei Gardens prepare soup over a large flame in the dining room, right next to the diners who ordered it, so that he could deliver the steaming bowls to their table in seconds.)\u003c/p>\n\u003cp>My tour guide also described the goal that all dim sum should achieve: a semi-transparent dumpling wrapper called \"crystal skin,\" in essence, a delicate cloud that delivers the savory contents to your mouth. This is an ideal by which Hong Kong dim sum is often judged.\u003c/p>\n\u003cp>\u003cstrong>Fanciful and Classic Dim Sum with a View at \u003ca href=\"http://www.maximschinese.com.hk/eng/restaurant/outlet_facts.aspx?sId=30\" target=\"_blank\">Serenade\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_97027\" class=\"wp-caption alignnone\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg\" alt=\"No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \" width=\"1920\" height=\"1299\" class=\"size-full wp-image-97027\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-400x271.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1440x974.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-1180x798.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/8-Serenade-fish-dumplings1920-960x650.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">No need to ask what’s inside these dumplings at Serenade (it’s a fish called garoupa). \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On my last day in Hong Kong, a new friend invited me for a farewell dim sum meal at Serenade, a lovely restaurant in the Hong Kong Cultural Center. Serenade not only boasted a harbor view, but cute dim sum as well -- in the shape of bunnies, goldfish, hedgehogs and squid. The restaurant's more traditional dishes again featured dumplings with translucent skin.\u003c/p>\n\u003cfigure id=\"attachment_97028\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg\" alt=\"Serenade’s shrimp and chive dumpling and pan-fried pork buns. \" width=\"1000\" height=\"500\" class=\"size-full wp-image-97028\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-400x200.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-800x400.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/9-Seranade-shrimp-and-chive-dumpling-pan-fried-pork-bun-960x480.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Serenade’s shrimp and chive dumpling and pan-fried pork buns. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back home, just as I was starting to miss Hong Kong's innovative dim sum, with its parade of culinary surprises, I received a copy of Michael Bauer's \u003ca href=\"http://www.sfchronicle.com/top-100-2015/article/Hong-Kong-Lounge-II-6206977.php\" target=\"_blank\">Top 100 Bay Area Restaurants 2015\u003c/a>. As soon as I read about \u003ca href=\"http://www.hongkonglounge2.com/menu-1/\" target=\"_blank\">Hong Kong Lounge II\u003c/a>, I grabbed my husband and we rushed to the cozy space on Geary Boulevard and our taste buds were transported. No carts, but fresh, hot dumplings, stuffed eggplant and those delectable baked pork buns with the toasted tops that I had fallen in love with. We had found the next best thing to sitting at a table with a harbor view in enchanting Hong Kong.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)",
"title": "GUIDE: Bay Area Restaurants On Film (For Hungry Movie Buffs)",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A tour of the Bay Area eateries that have graced the silver screen over the years.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_96543\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96543\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/doubtfire21.jpg\" alt=\"Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville\" width=\"700\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/doubtfire21-400x171.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Mrs Doubtfire's Sally Field and Pierce Brosnan in Bridges, Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The San Francisco Bay Area may lack many things -- rain, summer, affordable housing -- but at least you can’t quibble with our place in cinema history. From the classics like \u003ci>Vertigo\u003c/i>, \u003ci>Bullitt\u003c/i> and \u003ci>The Birds \u003c/i>to more recent on-screen roles in movies like \u003ci>Zodiac\u003c/i>, \u003ci>Godzilla\u003c/i> and, uh, \u003ci>San Andreas\u003c/i>, it's entirely possible to while away a very pleasant weekend sightseeing this region’s many movie filming locations. And if you’re a movie fan who loves to eat: what could be better than to tour the Bay Area restaurants you've seen on screen?\u003c/p>\n\u003cfigure id=\"attachment_96546\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96546\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Picture-19-800x349.png\" alt=\"Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco\" width=\"800\" height=\"349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-800x349.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19-400x175.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Picture-19.png 811w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mark Ruffalo and Jake Gyllenhaal in Zodiac, nowhere near San Francisco \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Disclaimer: a staggering proportion of interior scenes in Bay Area-set movies aren’t filmed here at all, but rather on a soundstage somewhere in Los Angeles. It may be standard movie practice, but it does mean that you can’t \u003ci>actually\u003c/i> have coffee in a place like the seeming 'classic San Francisco diner' where Jake Gyllenhaal and Mark Ruffalo come close to cracking the case in David Fincher’s \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0443706/\" target=\"_blank\">Zodiac\u003c/a> \u003c/i>(above.) But take heart, and come with me on a tour of the Bay's food spots that really have been seen onscreen -- from the ones you \u003cem>can\u003c/em> still visit to some long-shuttered, dearly-departed relics.\u003c/p>\n\u003ch3>Still Playing: Four Bay Area Film Locations You \u003cem>Can\u003c/em> Still Eat In\u003c/h3>\n\u003cp>\u003cb>Bridges, Danville\u003c/b>\u003cbr>\nFeatured in: \u003ci>Mrs Doubtfire\u003c/i> (1993)\u003c/p>\n\u003cfigure id=\"attachment_96549\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png\" alt=\"Robin Williams in character as the eponymous Mrs Doubtfire, dining at Bridges in Danville\" width=\"800\" height=\"343\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-800x343.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1-400x172.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/Screenshot-2015-06-01-at-9.55.12-PM1.png 841w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as the eponymous Mrs. Doubtfire, dining at Bridges in Danville \u003ccite>(Screenshot: 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This pilgrimage may feel a little bittersweet with the passing of Mrs. Doubtfire’s iconic star Robin Williams last year, but it's worth the trip to Danville to relive the movie's climactic set piece -- Williams juggling two simultaneous dinner dates while alternately dressed as elderly alter-ego Mrs. Doubtfire. In real life alas, this upscale East Bay spot's menu does \u003ci>not\u003c/i> feature the infamous “hot jambalaya” that causes Williams to administer a life-saving Heimlich Maneuver to love rival Pierce Brosnan. (Although \u003ca href=\"http://www.pleasantonweekly.com/print/story/2011/01/07/mrs-doubtfire-lives-on-in-danville-memories\" target=\"_blank\">the Pleasanton Weekly reports\u003c/a> that despite forcing the restaurant to close for a whole month during filming back in 1993, the Doubtfire connection consequently doubled Bridges’ business, so it’s fair to guess that they’re used to fans of 90s comedy still dropping in and asking for this particular menu item.)\u003c/p>\n\u003cfigure id=\"attachment_96515\" class=\"wp-caption alignnone\" style=\"max-width: 793px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\">\u003cimg class=\"size-full wp-image-96515\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png\" alt=\"Robin Williams in character as Mrs Doubtfire at the Claremont\" width=\"793\" height=\"426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM.png 793w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-30-at-8.17.32-PM-400x215.png 400w\" sizes=\"(max-width: 793px) 100vw, 793px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robin Williams in character as Mrs Doubtfire at the Claremont \u003ccite>(Screenshot courtesy 20th Century Fox)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tip: to complete your \u003ci>Mrs Doubtfire\u003c/i> pilgrimage, head north-west to Berkeley and grab a day-pass to the \u003ca href=\"http://www.claremontresort.com/\" target=\"_blank\">Claremont Spa and Hotel\u003c/a>, where the movie’s pool scenes were filmed. If you’re a guest at the hotel or a Club Member, you too can get tipsy at their poolside bar and subject handsome Irishmen to a “run-by fruiting.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Tosca Cafe\u003c/b>\u003cbr>\nFeatured in: \u003ci>Basic Instinct\u003c/i> (1992)\u003c/p>\n\u003cfigure id=\"attachment_96514\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png\">\u003cimg class=\"size-medium wp-image-96514\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png\" alt=\"Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \" width=\"800\" height=\"372\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-800x372.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM-400x186.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-5.43.07-PM.png 949w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Douglas, hanging out in character in San Francisco's Tosca Cafe \u003ccite>(Screenshot courtesy TriStar)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alright, so nobody in 2015 is exactly clamoring for the \u003ci>Basic Instinct\u003c/i> San Francisco Bus Tour, and Bay Area locals are far more likely to snidely remind you of the geographical ludicrousness of this movie’s dramatic car chase north across the Golden Gate Bridge that suddenly cuts to Hwy 1... \u003ci>south\u003c/i> of San Francisco. But a visit to SF’s North Beach neighborhood is still made even more fun with a visit to the century-old \u003ca href=\"http://toscacafesf.com/\" target=\"_blank\">Tosca Cafe\u003c/a>, which has a sort-of-starring role as the SFPD watering hole where detective Michael Douglas, rattled by \u003ci>that \u003c/i>notorious Sharon Stone interrogation, dramatically abandons his sobriety.\u003c/p>\n\u003cfigure id=\"attachment_96522\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/15772616470/in/photolist-q2LMnh-oDgVKW-kacwXs-i4Vk11-fUheVV-dPwNhQ-dPro1S-9URwAi-9UUrGf-9UUozb-9Sru2u-9E8MZJ-9E8MQ9-8d9fRW-8d5Xxc-8d5Xwp-8d9fRd-8d9fQu-8d5XuH-7My9aW-9VntKT-9UUuou-9UUp8G-9SBFC9-9SyNhi-9SoB7R-9EqFdp-9EqF3e-9EtzD3-9EtzpL-9EqEkz-84ZZ5y-84ZZ5q-7My9d1-7My9bY-6EuGri-6yC9tE-6t3ExU-5433Xp-547esj-542Znz-542Zet-547e7S-547dZS-547dS7-547dqS-542Ybe-542XRg-547cBW-542TZ6\">\u003cimg class=\"wp-image-96522 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg\" alt=\"The bar at Tosca Cafe in San Francisco\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/15772616470_b7ba555958_k-960x640.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Tosca Cafe in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days Tosca’s almost certainly prefers to be known for its 2013 reinvention as a restaurant than for its brief appearance in a dubious classic of nineties erotica. But it’s still fun to spot its stenciled door and distinctive red booths onscreen, and let’s face it: given Tosca’s popularity, its growing number of awards and its invitation-only back room’s reputation as the place to spot visiting celebrities, Netflix might be the \u003ci>only\u003c/i> way you’ll see the inside of this North Beach institution for a while.\u003c/p>\n\u003cp>\u003cb>The Tides Restaurant, Bodega Bay\u003c/b>\u003cbr>\nFeatured in: \u003ci>The Birds\u003c/i> (1960)\u003c/p>\n\u003cfigure id=\"attachment_96551\" class=\"wp-caption alignnone\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-96551\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/birds17.jpg\" alt=\"The Tides Restaurant, as featured in The Birds\" width=\"600\" height=\"300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/birds17-400x200.jpg 400w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003cfigcaption class=\"wp-caption-text\">The Tides Restaurant, as featured in The Birds \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ever noticed that small-town movie settings -- particularly ones subjected to strange things -- are often given fictionalized, generic names? Not Bodega Bay, the North Bay setting for Alfred Hitchcock’s \u003cem>The Birds\u003c/em> which is why visiting this windswept spot off Hwy 1 is such a fun experience for movie buffs. The town's \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=tideswharf\" target=\"_blank\">Tides Wharf Restaurant\u003c/a> provided the backdrop for multiple moments, although the actual cafe scenes were filmed (you guessed it) hundreds of miles away on the Universal Studios lot.\u003c/p>\n\u003cfigure id=\"attachment_96539\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96539\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg\" alt=\"The Tides complex in Bodega Bay under bird attack in The Birds\" width=\"800\" height=\"447\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-800x447.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Hitchcock-The-Birds.jpg 852w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Tides complex in Bodega Bay under bird attack in The Birds \u003ccite>(Screenshot: Universal )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Tides complex has been remodeled several times since those days, it’s still a real kick for Hitchcock fans to experience its windswept, slightly dilapidated charms, especially since the buildings and parking lot were also used for the boat dock scenes and gas station scenes. (Bodega Bay was thankfully spared the famous “gas station explosion” in real life, which took place at the studio.)\u003c/p>\n\u003cp>\u003cb>The Ramp\u003c/b>\u003cbr>\nFeatured in: \u003ci>Blue Jasmine\u003c/i> (2013)\u003c/p>\n\u003cfigure id=\"attachment_96517\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png\">\u003cimg class=\"size-medium wp-image-96517\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png\" alt=\"Cate Blanchett and Sally Hawkins\" width=\"800\" height=\"341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-800x341.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM-400x170.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.01-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cate Blanchett and Sally Hawkins drink at The Ramp in Blue Jasmine \u003ccite>(Screenshot courtesy Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.hollywoodreporter.com/news/woody-allen-san-francisco-making-656275\" target=\"_blank\">According to his cinematographer\u003c/a>, Woody Allen “always wanted to avoid the postcard sights” while filming his San Francisco-set \u003ci>\u003ca href=\"http://www.imdb.com/title/tt2334873/\" target=\"_blank\">Blue Jasmine\u003c/a>\u003c/i>. Chinatown scenes aside, this commitment to showing the “real” San Francisco results in a cameo for Mission Bay spot \u003ca href=\"http://www.theramprestaurant.com/\" target=\"_blank\">The Ramp\u003c/a>: the waterfront setting for an excruciating first meeting between a Martini-oiled Cate Blanchett and onscreen sister Sally Hawkins, her boyfriend and his dimwit pal.\u003c/p>\n\u003cfigure id=\"attachment_96518\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png\">\u003cimg class=\"size-medium wp-image-96518\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png\" alt=\"Caption\" width=\"800\" height=\"337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-800x337.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM-400x169.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-25-at-6.56.49-PM.png 845w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Ramp, as featured in Blue Jasmine \u003ccite>(Screenshot: Sony Pictures Classics)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’re meant to think Jasmine somewhat pompous when she proclaims the location “reminds me of the Mediterranean” but The Ramp really does boast legimately beautiful views of the bay, and you’re so close to the water on its foliage-filled deck that it’s easy to forget you’re within spitting distance of the freeway.\u003c/p>\n\u003ch3>That's a Wrap: The Bay Area Foodie Film Locations That Are Long Gone\u003c/h3>\n\u003cp>\u003cb>Ernie’s, San Francisco\u003c/b>\u003cbr>\nFeatured in: \u003ci>Vertigo\u003c/i> (1958)\u003c/p>\n\u003cfigure id=\"attachment_96536\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96536\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-800x448.jpg\" alt=\"Kim Novak entering Ernie's in a scene from Vertigo\" width=\"800\" height=\"448\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-blue-green-evening-dress-400x224.jpg 400w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Kim Novak entering Ernie's in a scene from Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With its deep-red silk wallpaper and chandeliered opulence, Ernie’s just \u003ci>looks\u003c/i> like the cinematic ideal of a classic restaurant on-screen in \u003ci>Vertigo. \u003c/i>By all accounts this SF institution, which opened on Montgomery Street at the turn of the 20th century and finally closed in 1995, was quite the hot spot in its heyday but here’s the thing: the restaurant interior James Stewart and Kim Novak are dining in onscreen is actually a painstaking \u003cem>recreation\u003c/em> of Ernie’s.\u003c/p>\n\u003cfigure id=\"attachment_96537\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-96537\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png\" alt=\"Ernie's as seen onscreen in Vertigo\" width=\"800\" height=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-800x500.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-400x250.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-1180x738.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail-960x600.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/vertigo-archi-detail.png 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ernie's as seen onscreen in Vertigo \u003ccite>(Screenshot: Paramount Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hitchcock wanted to have this authentic San Francisco location featured in his movie but when he discovered its size wouldn’t accommodate the panoramic shots he wanted, he just built a fake Ernie’s on the Paramount Studios lot in Hollywood. According to local food writer T.J. Jacobberger’s \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/02/11/the-strory-behind-ernies-restaurant-and-alfred-hitchcocks-vertigo/\" target=\"_blank\">fantastic account\u003c/a>, Hitchcock’s dedication to authenticity also extended to flying Ernie’s proprietors Roland and Victor Gotti to L.A. to play the maitre d’ and bartender onscreen.\u003c/p>\n\u003cp>\u003cb>Coffee Cantata\u003c/b>\u003cbr>\nFeatured in \u003ci>Bullitt\u003c/i> (1968)\u003c/p>\n\u003cfigure id=\"attachment_96534\" class=\"wp-caption alignnone\" style=\"max-width: 602px\">\u003cimg class=\"size-full wp-image-96534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png\" alt=\"Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco\" width=\"602\" height=\"333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM.png 602w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.37.49-PM-400x221.png 400w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen hangs out at the long-departed Cantata Cafe in San Francisco \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Don’t you just want to hang out in \u003ci>\u003ca href=\"http://www.imdb.com/title/tt0062765/\" target=\"_blank\">Bullitt\u003c/a>\u003c/i>’s impossibly \u003cem>Mad Men\u003c/em>-esque jazz cafe Coffee Cantata, where Steve McQueen drinks with Jacqueline Bisset? Well tough, because you can’t. This place in SF’s Cow Hollow neighborhood really \u003ci>was\u003c/i> called Coffee Cantata, but it’s long-gone, and in its place lies culinary hotspot Betelnut. There is actually still a spot called Cantata Coffee on Haight Street, but it’s no relation.\u003c/p>\n\u003cfigure id=\"attachment_96533\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-96533 size-medium\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png\" alt=\"Steve McQueen and Jacqueline Bisset hang out at the long-departed Cantata Cafe in San Francisco\" width=\"800\" height=\"436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-800x436.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-400x218.png 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM-960x523.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.35.58-PM.png 1136w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Steve McQueen and Jacqueline Bisset dine out at Cantata Cafe in San Francisco -- but you can't \u003ccite>(Screenshot: Warner Bros. Seven Arts)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you’re watching this movie, look also for dearly departed North Beach cafe Enrico’s on Broadway, where Bullitt meets an informant: it’s now the site of the restaurant Naked Lunch.\u003c/p>\n\u003cp>\u003cb>Mel’s Drive-In\u003c/b>\u003cbr>\nFeatured in: \u003ci>American Graffiti\u003c/i> (1973)\u003c/p>\n\u003cfigure id=\"attachment_96529\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12.jpg\">\u003cimg class=\"size-medium wp-image-96529\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/graffiti12-800x339.jpg\" alt=\"Mel's Drive in, as featured in George Lucas' American Graffiti\" width=\"800\" height=\"339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-800x339.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-400x169.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1440x610.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-1180x500.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/graffiti12-960x406.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive in, as featured in George Lucas' American Graffiti \u003ccite>(Screenshot: Universal Pictures)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Not even burger-happy film fans back in the 70s got to pay pilgrimage to this one. \u003ca href=\"http://www.melsdrive-in.com/aboutus/history.html\" target=\"_blank\">George Lucas used Mel’s Drive-In\u003c/a> on South Van Ness Ave. in San Francisco as a location for his Modesto-set coming-of-age tale \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0069704/\" target=\"_blank\">American Graffiti\u003c/a>\u003c/em> just prior to its scheduled demolition, and by the time it was released, this particular drive-in was reduced to rubble.\u003c/p>\n\u003cfigure id=\"attachment_96531\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003ca href=\"https://www.flickr.com/photos/thomashawk/2416957021/in/photolist-4Fzx7M-GnyjN-iPMFuX-6oZ3A5-7WqAiC\">\u003cimg class=\"size-medium wp-image-96531\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg\" alt=\"Mel's Drive-In on Geary Street in San Francisco\" width=\"800\" height=\"550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-800x550.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-400x275.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b-960x660.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/2416957021_3073efbbee_b.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mel's Drive-In on Geary Street in San Francisco \u003ccite>(Thomas Hawk via Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Happily, if you really want to recreate scenes from the movie you can head to one of the \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/sanfrancisco.html\" target=\"_blank\">many other Mel’s Drive-in incarnations\u003c/a> in San Francisco. They’re novelty pastiches now of course, but of all of them, \u003ca href=\"http://www.melsdrive-in.com/hoursandlocations/gearyboulevard.html\" target=\"_blank\">the Geary Street location\u003c/a> probably most resembles the Mel’s onscreen.\u003c/p>\n\u003cp>\u003cb>Burger Island (a.k.a “Acorn Cafe”)\u003c/b>\u003cbr>\nFeatured in: \u003ci>Sudden Impact\u003c/i> (1983)\u003c/p>\n\u003cfigure id=\"attachment_96526\" class=\"wp-caption alignnone\" style=\"max-width: 631px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\">\u003cimg class=\"size-full wp-image-96526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png\" alt=\"Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco\" width=\"631\" height=\"264\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM.png 631w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.16.23-PM-400x167.png 400w\" sizes=\"(max-width: 631px) 100vw, 631px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harry Callahan (Clint Eastwood) waits for his coffee at the 'Acorn Cafe' in San Francisco \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Go ahead… make my day” has become so iconic a pop culture reference that it’s easy to forget which scene this line is actually spoken in (or indeed, in what Dirty Harry movie.) But of course, it’s the climax to \u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">the cafe robbery \u003c/a>in \u003cem>\u003ca href=\"http://www.imdb.com/title/tt0086383/\" target=\"_blank\">Sudden Impact\u003c/a>\u003c/em>, set in what was called the 'Acorn Cafe' in the movie, but actually filmed in an unremarkable corner spot called Burger Island in SOMA.\u003c/p>\n\u003cfigure id=\"attachment_96527\" class=\"wp-caption alignnone\" style=\"max-width: 628px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\">\u003cimg class=\"size-full wp-image-96527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png\" alt=\"Sudden Impact's hold-up at the Acorn Cafe\" width=\"628\" height=\"266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM.png 628w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Screenshot-2015-05-31-at-8.15.19-PM-400x169.png 400w\" sizes=\"(max-width: 628px) 100vw, 628px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sudden Impact's hold-up at the Acorn Cafe \u003ccite>(Screenshot courtesy Warner Bros.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s \u003ca href=\"http://laughingsquid.com/dirty-harry-sudden-impact-then-now-in-san-francisco-go-ahead-make-my-latte/\" target=\"_blank\">now a McDonald’s\u003c/a>, so technically you \u003ci>can\u003c/i> still go there and order a coffee like Harry... but that’s almost certainly where your homage should end.\u003c/p>\n\u003cp>\u003cstrong>What Bay Area foodie film locations have I missed? Let me know in the comments!\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>CORRECTION: A previous version of this post stated that fans of \u003c/em>The Birds\u003cem> could attend \u003ca href=\"http://www.innatthetides.com/default.aspx?pg=birds\" target=\"_blank\">a signing at the Tides Inn in August\u003c/a> by star Tippi Hedren. This signing actually took place in 2014, and the post has been updated to reflect that.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Stepping off the elevator at the top floor of the Kaiser Center mall is like walking into an alternate reality. The doors open up to a quiet, perfectly manicured 3.5 acre garden that is completely hidden from the rest of downtown Oakland.\u003c/p>\n\u003cp>The Kaiser Center’s garden was commissioned in 1960 by Edgar Kaiser, Sr., son of Henry Kaiser, founder of Kaiser Steel and Kaiser Aluminum, to mimic the view Edgar saw of the Rockefeller gardens in his office in New York. Today, the space doesn’t see much action. Occasionally, an event or a wedding will rent out the space, but for much of the day, the garden sits empty.\u003c/p>\n\u003cp>That’s all about to change.\u003c/p>\n\u003cp>Mark Dessert, the owner of \u003ca href=\"http://www.berkeleyside.com/tag/raise-the-root/\" target=\"_blank\">Raise the Root Cooking Collective\u003c/a>, and Oakland-based Port Workspaces have just opened a unique kitchen co-working space in the former Garden Room restaurant that overlooks the garden. Called the Port Kitchens, this collaborative kitchen space is part of The Port’s newest co-working office space on the floor below.\u003c/p>\n\u003cp>Shared commercial kitchen space is nothing new for the Bay Area. \u003ca href=\"http://www.berkeleyside.com/tag/kitchener-oakland/\" target=\"_blank\">Kitchener\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/uptown-kitchen/\" target=\"_blank\">Uptown Kitchen\u003c/a> both operate a large commercial kitchen that plays host to a rotating array of small food businesses. But what Dessert hopes the Port Kitchens will offer is a more modern, technology-aided collaboration between entrepreneurs. “We’re bringing commercial kitchen space into the modern age,” he said. It “is a new culinary community that will bring food entrepreneurs together in a shared environment to create, thrive, market and sell their goods. It will be an incubator for new ideas and culinary collaborations.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Port Kitchens opened at the end of April, and currently has five tenants, including \u003ca href=\"http://www.thetownkitchen.com/\" target=\"_blank\">The Town Kitchen\u003c/a>, \u003ca href=\"http://www.sugarknife.com/#home/\" target=\"_blank\">Sugar Knife Artisan Sweets\u003c/a>, and \u003ca href=\"http://www.realfoodcup.com/\" target=\"_blank\">Real Food Cup\u003c/a>. Dessert hopes to fill out the space with a total of 15 or 20 businesses. “We want to have a dynamic mix of artisans” in the kitchens, he said, across a wide spectrum of size and scope.\u003c/p>\n\u003cp>“The whole idea is to incubate the smaller companies until they can get to a large enough scale to get their own kitchen space,” said Dessert. He says that he wants to be able to support small business growth without entrepreneurs needing to take on investors in order to grow, and hopes that everyone that comes through the kitchen eventually grows out of the space.\u003c/p>\n\u003cp>At 2,500 square feet, Port Kitchen is sizable — close to twice the square footage of nearby Kitchener and Uptown Kitchens. Dessert and his team were able to keep much of the original restaurant equipment in the kitchen, which saved them money in the renovation. The range and ovens are over 50 years’ old, but, Dessert says, “the parts are the same” as anything you’d buy now and just needed a thorough cleaning. The kitchen also includes a double-deck smoker that triple-functions as a low temperature and steam oven, a 40-gallon steam kettle, shared appliances, convection ovens, a large walk-in refrigerator and freezer, several reach-in refrigerators, and abundant storage space.\u003c/p>\n\u003cp>It’s the storage space that is most appealing to the entrepreneurs Dessert has spoken with. “Storage is a big issue with commercial kitchens. I didn’t want people to have to lug their stuff in and out of the kitchen,” he said. Dessert also plans on instating a bulk pantry goods ordering system to help the food business save money on commonly used items like flour and salt.\u003c/p>\n\u003cfigure id=\"attachment_96363\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/1233138_659711527382176_1879067913_o-720x540.jpg\" alt=\"Mark Dessert (left, pictured with friend), founder of Raise the Root Cooking Collective, is now running Port Kitchens in collaboration with Port Workspaces in Uptown Oakland.\" width=\"720\" height=\"540\" class=\"size-full wp-image-96363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/1233138_659711527382176_1879067913_o-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/1233138_659711527382176_1879067913_o-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Mark Dessert (left, pictured with friend), founder of Raise the Root Cooking Collective, is now running Port Kitchens in collaboration with Port Workspaces in Uptown Oakland. \u003ccite>(Raise the Root)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because Port Kitchens is in a former restaurant, it comes with a large dining space, complete with a large bar. Starting in a few weeks, the shell of the restaurant will be transformed into a shared “café” space for members of Port Workspaces and the kitchen. And outside, there will be a terrace area, complete with grills and planter boxes for growing edible gardens. At night, the café space will be available to rent out for events, just like the garden.\u003c/p>\n\u003cp>Each member of the Port Kitchens is also required to become a member of Port Workspaces, which, Dessert says, will be a boon to these young entrepreneurs. Basic office equipment is readily available, and, he hopes, so will business advice.\u003c/p>\n\u003cp>It is the nature of modern co-working spaces to encourage collaboration, and Dessert believes that this type of community is lacking in the shared kitchen spaces currently in operation. The Port Kitchens provide “the first real synergy between kitchen space and co-working,” he said. He is adopting the tech-based scheduling program, LiquidSpace, to keep the kitchen operating efficiently and will encourage his tenants to reach out to co-working colleagues who may be able to help with accounting or legal services. “We want to encourage people to be into a collaborative community.”\u003c/p>\n\u003cp>All of the kitchen tenants will be able to sell their wares directly to other co-working tenants, and Dessert plans to create a Port Kitchens online marketplace for sales outside of the building. Port Kitchens will also host monthly pop-up events in the gardens, as well as occasional special events. Port Kitchens has already thrown two parties, and all of the entrepreneurs currently working in the kitchen were given the opportunity to serve their food.\u003c/p>\n\u003cp>Dessert also hopes to open what he is calling a “cookbook café” in the former ToGo’s space at 344 20th Street on the ground floor of the Kaiser Center. The café will, appropriately, be decorated with cookbooks and will sell “hand crafted” food products from the Port Kitchen, as well as other local food businesses.\u003c/p>\n\u003cp>Besides running the new kitchen space, Dessert organizes and teaches cooking classes through Raise the Root. He wants his new tenants to do the same. Teaching, Dessert says, can be a great way for the entrepreneurs “to connect with their fans, to show off their skills and to enlighten the public about the process they go through to create their hand crafted artisanal products.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In the end, though, Dessert says that the mission of Port Kitchens is simple. “We want to create community and opportunity for burgeoning food entrepreneurs.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Stepping off the elevator at the top floor of the Kaiser Center mall is like walking into an alternate reality. The doors open up to a quiet, perfectly manicured 3.5 acre garden that is completely hidden from the rest of downtown Oakland.\u003c/p>\n\u003cp>The Kaiser Center’s garden was commissioned in 1960 by Edgar Kaiser, Sr., son of Henry Kaiser, founder of Kaiser Steel and Kaiser Aluminum, to mimic the view Edgar saw of the Rockefeller gardens in his office in New York. Today, the space doesn’t see much action. Occasionally, an event or a wedding will rent out the space, but for much of the day, the garden sits empty.\u003c/p>\n\u003cp>That’s all about to change.\u003c/p>\n\u003cp>Mark Dessert, the owner of \u003ca href=\"http://www.berkeleyside.com/tag/raise-the-root/\" target=\"_blank\">Raise the Root Cooking Collective\u003c/a>, and Oakland-based Port Workspaces have just opened a unique kitchen co-working space in the former Garden Room restaurant that overlooks the garden. Called the Port Kitchens, this collaborative kitchen space is part of The Port’s newest co-working office space on the floor below.\u003c/p>\n\u003cp>Shared commercial kitchen space is nothing new for the Bay Area. \u003ca href=\"http://www.berkeleyside.com/tag/kitchener-oakland/\" target=\"_blank\">Kitchener\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/tag/uptown-kitchen/\" target=\"_blank\">Uptown Kitchen\u003c/a> both operate a large commercial kitchen that plays host to a rotating array of small food businesses. But what Dessert hopes the Port Kitchens will offer is a more modern, technology-aided collaboration between entrepreneurs. “We’re bringing commercial kitchen space into the modern age,” he said. It “is a new culinary community that will bring food entrepreneurs together in a shared environment to create, thrive, market and sell their goods. It will be an incubator for new ideas and culinary collaborations.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Port Kitchens opened at the end of April, and currently has five tenants, including \u003ca href=\"http://www.thetownkitchen.com/\" target=\"_blank\">The Town Kitchen\u003c/a>, \u003ca href=\"http://www.sugarknife.com/#home/\" target=\"_blank\">Sugar Knife Artisan Sweets\u003c/a>, and \u003ca href=\"http://www.realfoodcup.com/\" target=\"_blank\">Real Food Cup\u003c/a>. Dessert hopes to fill out the space with a total of 15 or 20 businesses. “We want to have a dynamic mix of artisans” in the kitchens, he said, across a wide spectrum of size and scope.\u003c/p>\n\u003cp>“The whole idea is to incubate the smaller companies until they can get to a large enough scale to get their own kitchen space,” said Dessert. He says that he wants to be able to support small business growth without entrepreneurs needing to take on investors in order to grow, and hopes that everyone that comes through the kitchen eventually grows out of the space.\u003c/p>\n\u003cp>At 2,500 square feet, Port Kitchen is sizable — close to twice the square footage of nearby Kitchener and Uptown Kitchens. Dessert and his team were able to keep much of the original restaurant equipment in the kitchen, which saved them money in the renovation. The range and ovens are over 50 years’ old, but, Dessert says, “the parts are the same” as anything you’d buy now and just needed a thorough cleaning. The kitchen also includes a double-deck smoker that triple-functions as a low temperature and steam oven, a 40-gallon steam kettle, shared appliances, convection ovens, a large walk-in refrigerator and freezer, several reach-in refrigerators, and abundant storage space.\u003c/p>\n\u003cp>It’s the storage space that is most appealing to the entrepreneurs Dessert has spoken with. “Storage is a big issue with commercial kitchens. I didn’t want people to have to lug their stuff in and out of the kitchen,” he said. Dessert also plans on instating a bulk pantry goods ordering system to help the food business save money on commonly used items like flour and salt.\u003c/p>\n\u003cfigure id=\"attachment_96363\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/1233138_659711527382176_1879067913_o-720x540.jpg\" alt=\"Mark Dessert (left, pictured with friend), founder of Raise the Root Cooking Collective, is now running Port Kitchens in collaboration with Port Workspaces in Uptown Oakland.\" width=\"720\" height=\"540\" class=\"size-full wp-image-96363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/1233138_659711527382176_1879067913_o-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/1233138_659711527382176_1879067913_o-720x540-400x300.jpg 400w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Mark Dessert (left, pictured with friend), founder of Raise the Root Cooking Collective, is now running Port Kitchens in collaboration with Port Workspaces in Uptown Oakland. \u003ccite>(Raise the Root)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Because Port Kitchens is in a former restaurant, it comes with a large dining space, complete with a large bar. Starting in a few weeks, the shell of the restaurant will be transformed into a shared “café” space for members of Port Workspaces and the kitchen. And outside, there will be a terrace area, complete with grills and planter boxes for growing edible gardens. At night, the café space will be available to rent out for events, just like the garden.\u003c/p>\n\u003cp>Each member of the Port Kitchens is also required to become a member of Port Workspaces, which, Dessert says, will be a boon to these young entrepreneurs. Basic office equipment is readily available, and, he hopes, so will business advice.\u003c/p>\n\u003cp>It is the nature of modern co-working spaces to encourage collaboration, and Dessert believes that this type of community is lacking in the shared kitchen spaces currently in operation. The Port Kitchens provide “the first real synergy between kitchen space and co-working,” he said. He is adopting the tech-based scheduling program, LiquidSpace, to keep the kitchen operating efficiently and will encourage his tenants to reach out to co-working colleagues who may be able to help with accounting or legal services. “We want to encourage people to be into a collaborative community.”\u003c/p>\n\u003cp>All of the kitchen tenants will be able to sell their wares directly to other co-working tenants, and Dessert plans to create a Port Kitchens online marketplace for sales outside of the building. Port Kitchens will also host monthly pop-up events in the gardens, as well as occasional special events. Port Kitchens has already thrown two parties, and all of the entrepreneurs currently working in the kitchen were given the opportunity to serve their food.\u003c/p>\n\u003cp>Dessert also hopes to open what he is calling a “cookbook café” in the former ToGo’s space at 344 20th Street on the ground floor of the Kaiser Center. The café will, appropriately, be decorated with cookbooks and will sell “hand crafted” food products from the Port Kitchen, as well as other local food businesses.\u003c/p>\n\u003cp>Besides running the new kitchen space, Dessert organizes and teaches cooking classes through Raise the Root. He wants his new tenants to do the same. Teaching, Dessert says, can be a great way for the entrepreneurs “to connect with their fans, to show off their skills and to enlighten the public about the process they go through to create their hand crafted artisanal products.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the end, though, Dessert says that the mission of Port Kitchens is simple. “We want to create community and opportunity for burgeoning food entrepreneurs.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\"European Adventures\" is the theme for this episode which combines restaurants from previous Check, Please! Bay Area shows to highlight local restaurants serving up a variety of European cuisines. \u003c/p>\n\u003cp>French culinary classics cooked in a quaint country setting can be found at the first spot in the New Almaden foothills of San Jose at \u003ca href=\"http://www.laforetrestaurant.com/\" target=\"_blank\">\u003cstrong>La Forêt\u003c/strong>\u003c/a>. Next, become a member of la familia at San Francisco’s \u003ca href=\"http://www.vegapizzasf.com/\" target=\"_blank\">\u003cstrong>Vega\u003c/strong>\u003c/a>, an Italian eatery highlighting home-made pizzas and pastas cooked with love. The last restaurant offers a place to learn the Basque language, watch a movie, even pick up the regional game of pelota – a perfect way to build up your appetite, at the \u003ca href=\"http://www.basqueculturalcenter.com/\" target=\"_blank\">\u003cstrong>Basque Cultural Center\u003c/strong>\u003c/a> in South San Francisco.\u003c/p>\n\u003cp>Check, Please! Bay Area Season 10 episode 11 airs Thursday, May 21 at 7:30pm on KQED 9. See other television \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"European Adventures\" is the theme for this episode which combines restaurants from previous Check, Please! Bay Area shows to highlight local restaurants serving up a variety of European cuisines. \u003c/p>\n\u003cp>French culinary classics cooked in a quaint country setting can be found at the first spot in the New Almaden foothills of San Jose at \u003ca href=\"http://www.laforetrestaurant.com/\" target=\"_blank\">\u003cstrong>La Forêt\u003c/strong>\u003c/a>. Next, become a member of la familia at San Francisco’s \u003ca href=\"http://www.vegapizzasf.com/\" target=\"_blank\">\u003cstrong>Vega\u003c/strong>\u003c/a>, an Italian eatery highlighting home-made pizzas and pastas cooked with love. The last restaurant offers a place to learn the Basque language, watch a movie, even pick up the regional game of pelota – a perfect way to build up your appetite, at the \u003ca href=\"http://www.basqueculturalcenter.com/\" target=\"_blank\">\u003cstrong>Basque Cultural Center\u003c/strong>\u003c/a> in South San Francisco.\u003c/p>\n\u003cp>Check, Please! Bay Area Season 10 episode 11 airs Thursday, May 21 at 7:30pm on KQED 9. See other television \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival",
"title": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival",
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"content": "\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> promises to make music lovers and foodies alike very happy. With 78 restaurants, 37 wineries and 32 breweries, the three-day event (Aug. 7-9, 2015) looks like it's going to satisfy all types of appetites.\u003c/p>\n\u003cp>The festival, held in San Francisco's Golden Gate Park, will offer over 200 menu options across six different \"experiences\": \"\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#chocolands\" target=\"_blank\">Choco Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#cheeselands\" target=\"_blank\">Cheese Lands\u003c/a>\" and \"\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>.\" Check out just some of the newcomers this year, and scroll down for the full list.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96174\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/baconflight1000a.jpg\" alt=\"Bacon Land 2014 vendor showcases Bacon Flight. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bacon Land 2014 vendor showcases Bacon Flight. \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit any of the 78 restaurants, food trucks and food carts, and catch a music performance at the same time. Twelve new ones join this year's lineup, including \u003ca href=\"http://www.delfinasf.com/\" target=\"_blank\">Delfina\u003c/a>, \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stones Throw\u003c/a>, \u003ca href=\"http://lineup.sfoutsidelands.com/band/la-urbana#block-band-bio\" target=\"_blank\">La Urbana\u003c/a>, \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://rajandsingh.com/\" target=\"_blank\">Raj + Singh\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wine Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Festival-goers will have more than 120 different regional wines from 37 top winemakers to sample. Several newcomers are setting up shop in the 'Wine Lands' tent, including \u003ca href=\"http://montelena.com/\" target=\"_blank\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.buenavistawinery.com/\" target=\"_blank\">Buena Vista Winery and Vineyards\u003c/a> and \u003ca href=\"http://crossbarnwinery.com/\" target=\"_blank\">CrossBarn\u003c/a>. Local urban wineries \u003ca href=\"http://www.bluxomewinery.com/\" target=\"_blank\">Bluxome Street Winery\u003c/a> and \u003ca href=\"https://www.dashecellars.com/\" target=\"_blank\">Dashe Cellars\u003c/a> will make their debut, as well as two Oregon winemakers: \u003ca href=\"http://moutonnoirwines.com/\" target=\"_blank\">Mouton Noir\u003c/a> and \u003ca href=\"http://unionwinecompany.com/\" target=\"_blank\">Union Wine Co.\u003c/a> Oregon-based sake maker SakeOne will also be there.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96163\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands in 2012.\" width=\"700\" height=\"468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1-400x267.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Beer Lands in 2012. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer Lands boasts 32 breweries, six of which are new. \u003ca href=\"http://www.localbrewingco.com/\" target=\"_blank\">Local Brewing Co.\u003c/a>, \u003ca href=\"http://www.fieldworkbrewing.com/\" target=\"_blank\">Fieldwork\u003c/a>, \u003ca href=\"http://www.henhousebrewing.com/verify.html?prev=http://www.henhousebrewing.com/\" target=\"_blank\">HenHouse\u003c/a>, \u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay\u003c/a>, \u003ca href=\"http://www.napasmithbrewery.com/\" target=\"_blank\">Napa Smith\u003c/a> and \u003ca href=\"http://www.stfloriansbrewery.com/\" target=\"_blank\">St. Florian's\u003c/a> will make their festival debuts.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Outside Lands calls GastroMagic \"a fully programmed stage devoted to fantastical culinary entertainment\" (\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">see our coverage of last years festivities and watch Big Freedia's \"Beignet Bounce\u003c/a>.\") The 2015 lineup hasn't been announced yet, so \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">check back with the Outside Lands website\u003c/a> for any updates.\u003c/p>\n\u003cfigure id=\"attachment_96179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw in 2014. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw in 2014. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cbr>\nA Portion of the 2015 Outside Lands Menu (Subject to Change)\u003c/strong>\u003cbr>\n-All new vendors are marked by (new)\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>4505 Meats\u003c/strong> – Cheeseburgers and Chicharrones\u003c/li>\n\u003cli>\u003cstrong>Alicia’s Tamales Los Mayas\u003c/strong> – Tamales, Arroz con Leche\u003c/li>\n\u003cli>\u003cstrong>AQ\u003c/strong> – Sweet, Spicy and Shroomy Waffles\u003c/li>\n\u003cli>\u003cstrong>Azalina’s\u003c/strong> – Peanut Tofu Nachos, Chicken Curry Nachos\u003c/li>\n\u003cli>\u003cstrong>Beast and the Hare\u003c/strong> – Texas Style Baked Potatoes\u003c/li>\n\u003cli>\u003cstrong>Big Chef Tom’s Belly Burgers\u003c/strong> – Pork Belly Burgers, Crinkle Cut Cheese Fries\u003c/li>\n\u003cli>\u003cstrong>Charles Chocolates\u003c/strong> – Gourmet S’mores, Brownie Ice Cream Sundaes\u003c/li>\n\u003cli>\u003cstrong>Chino\u003c/strong> – Lumpia, Pork Fried Rice\u003c/li>\n\u003cli>\u003cstrong>Curry Up Now\u003c/strong> – Sexy Fries, Deconstructed Samosas\u003c/li>\n\u003cli>\u003cstrong>Delessio Market & Bakery\u003c/strong> – Thai Chicken Sandwiches, Kale Salads, Rabanada\u003c/li>\n\u003cli>\u003cstrong>Delfina\u003c/strong> - Meatball Subs with Provolone and Tomato (new)\u003c/li>\n\u003cli>\u003cstrong>Earthly Delights\u003c/strong> - Philly Cheesesteaks, Cajun Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>El Huarache Loco\u003c/strong> - Huaraches, Gorditas, Quesadillas\u003c/li>\n\u003cli>\u003cstrong>Endless Summer Sweets\u003c/strong> - Gourmet Funnel Cakes, Hand-dipped Corn Dogs\u003c/li>\n\u003cli>\u003cstrong>Escape from New York Pizza\u003c/strong> - Pesto, Roasted Garlic and Potato Pizza Slices\u003c/li>\n\u003cli>\u003cstrong>Event Specialists\u003c/strong> - Cinnamon Sugar Churros, Giant Soft Pretzels\u003c/li>\n\u003cli>\u003cstrong>Freshroll Vietnamese Rolls & Bowls\u003c/strong> - Vietnamese Sandwiches, Taro Chips\u003c/li>\n\u003cli>\u003cstrong>Full Belly Farm\u003c/strong> - An Outside Lands Farmers Market\u003c/li>\n\u003cli>\u003cstrong>Glaze Teriyaki\u003c/strong> - Teriyaki Bowls, Gyoza, Shishito Peppers\u003c/li>\n\u003cli>\u003cstrong>Humphry Slocombe Ice Cream\u003c/strong> - Secret Breakfast Ice Cream, Bourbon Coke Floats\u003c/li>\n\u003cli>\u003cstrong>Il Cane Rosso\u003c/strong> - Olive Oil Fried Egg Sandwiches, Griddled French Toast\u003c/li>\n\u003cli>\u003cstrong>La Urbana\u003c/strong> - Mexican Chorizo Dogs, Bean Soup (new)\u003c/li>\n\u003cli>\u003cstrong>Little Skillet\u003c/strong> - Chicken & Waffles, Mac & Cheese, Fresh Watermelon\u003c/li>\n\u003cli>\u003cstrong>Living Greens Juice\u003c/strong> - Fresh Juices, Thai Coconuts, Hot Detox Tea, Hot Mulled Cider\u003c/li>\n\u003cli>\u003cstrong>Long Meadow Ranch\u003c/strong> - Cheese and Charcuterie Plates (in Cheese Lands)\u003c/li>\n\u003cli>\u003cstrong>Loving Cup\u003c/strong> - Madagascar Vanilla Bean Rice Pudding, Frozen Yogurt Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Lucca Foods\u003c/strong> - BBQ Pulled Pork, Rice Krispy Treats\u003c/li>\n\u003cli>\u003cstrong>Merigan Sub Shop\u003c/strong> - Eggplant Parm Subs, Italian Shaved Ice (new)\u003c/li>\n\u003cli>\u003cstrong>Michael Mina’s Tailgate\u003c/strong> – Burgers and BBQ (new; in VIP)\u003c/li>\n\u003cli>\u003cstrong>Namu Street Food\u003c/strong> - 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Beer Sausages, Chicken Cherry Sausages, Vegan Apple Sage Sausages\u003c/li>\n\u003cli>\u003cstrong>Sababa \u003c/strong>- Falafels, Cardamom Coffee Slushies (new)\u003c/li>\n\u003cli>\u003cstrong>Sabores Del Sur\u003c/strong> – Award-winning Alfajores\u003c/li>\n\u003cli>\u003cstrong>Sataysfied\u003c/strong> - Chicken Satays, Mie Tek Tek Fried Noodles\u003c/li>\n\u003cli>\u003cstrong>Sightglass Coffee\u003c/strong> - Individually Prepared Coffees, Vanilla Iced Cold Brew (new)\u003c/li>\n\u003cli>\u003cstrong>Southpaw BBQ & Southern Cooking\u003c/strong> – Smoked Brisket Sandwiches, Collard Greens\u003c/li>\n\u003cli>\u003cstrong>Spicy Pie\u003c/strong> - Pizza Slices, Cookie Pie\u003c/li>\n\u003cli>\u003cstrong>Spin City Coffee\u003c/strong> – Black Jet Pastries, Dynamo Donuts, Shakedown Ice Cream, and\u003c/li>\n\u003cli>\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Split Pea Seduction\u003c/strong> - Farm to Fork Soups, Salads, and Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Sprogs\u003c/strong> - Rice Scooters (new)\u003c/li>\n\u003cli>\u003cstrong>Stones Throw\u003c/strong> - Chicken Parm Sandwiches (new)\u003c/li>\n\u003cli>\u003cstrong>Straw\u003c/strong> - \"The Ringmaster\" Donut Cheeseburgers\u003c/li>\n\u003cli>\u003cstrong>Sugar & Spun\u003c/strong> - Freshly Spun Cotton Candy Bouquets\u003c/li>\n\u003cli>\u003cstrong>Suite Foods Waffle Shop\u003c/strong> - Maple Bacon Waffles stuffed with Fried Chicken\u003c/li>\n\u003cli>\u003cstrong>Tacolicious\u003c/strong> - Shot-and-a-beer Braised Chicken Tacos, Veggie Tacos, Baja Style Fried Fish Tacos\u003c/li>\n\u003cli>\u003cstrong>The American Grilled Cheese Kitchen\u003c/strong> - Classic Grilled Cheese Sandwiches and Smoky Tomato Soup\u003c/li>\n\u003cli>\u003cstrong>The Butcher's Daughter\u003c/strong> - Spicy Cheddar Brats, Knackwurst, Chicken Brats, Pâtés\u003c/li>\n\u003cli>\u003cstrong>The Creme Brulee Cart\u003c/strong> - Gourmet Creme Brulees (new)\u003c/li>\n\u003cli>\u003cstrong>The Little Chihuahua\u003c/strong> - Breakfast Burritos, Plantain & Black Bean Burritos and Fajita Burritos\u003c/li>\n\u003cli>\u003cstrong>The Monk's Kettle\u003c/strong> - Pretzel Knots, Sausages in a Pretzel Bun (new; in Beer Lands)\u003c/li>\n\u003cli>\u003cstrong>The Pizza Place\u003c/strong> - Cheese, Pepperoni and Vegan Personal Pizzas\u003c/li>\n\u003cli>\u003cstrong>Three Babes Bakeshop\u003c/strong> - Chicken Pot Pie, Peach Pie, Hot Apple Cider\u003c/li>\n\u003cli>\u003cstrong>Three Twins Ice Cream\u003c/strong> - Brownie Batter Chunk Ice Cream, Raspberry Sorbet\u003c/li>\n\u003cli>\u003cstrong>Up & Under Pub and Grill\u003c/strong> - Waffle Fries with Crazy Toppings\u003c/li>\n\u003cli>\u003cstrong>Wise Sons Deli\u003c/strong> - Pastrami Sandwiches, Bagels and Cream Cheese\u003c/li>\n\u003cli>\u003cstrong>Woodhouse Fish Co.\u003c/strong> - Oysters, Maine Lobster Rolls, and New England Clam Chowder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Food Trucks 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bacon Bacon\u003c/strong> - BBQ Bacon Burritos, Porky Fries\u003c/li>\n\u003cli>\u003cstrong>Del Popolo\u003c/strong> - Margherita Pizzas\u003c/li>\n\u003cli>\u003cstrong>Señor Sisig\u003c/strong> - Sisig Burritos and Tacos\u003c/li>\n\u003cli>\u003cstrong>Seoul on Wheels\u003c/strong> - Korritos, Rice Plates\u003c/li>\n\u003cli>\u003cstrong>The Chairman Truck\u003c/strong> - Pork Belly, Pork Shoulder, Chicken and Tofu Buns\u003c/li>\n\u003cli>\u003cstrong>The Rib Whip\u003c/strong> - BBQ Bowls & Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Those Fabulous Frickle Brothers\u003c/strong> - Fabulous Frickles, Fried Green Tomatoes, and Cold Kosher Dills\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_96184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Choco Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Choco Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Candybar Dessert Lounge\u003c/strong> - Chocolate French Macarons, Homemade Hot Chocolate\u003c/li>\n\u003cli>\u003cstrong>Epic Cookies\u003c/strong> - Chocolate Krackle Cookies, White Chocolate Macadamia Cookies, Chocolate Chunk Cookies, and 2% Milk\u003c/li>\n\u003cli>\u003cstrong>Guittard Chocolate Company\u003c/strong> - Melted Chocolate Bars\u003c/li>\n\u003cli>\u003cstrong>Kara's Cupcakes\u003c/strong> - Cupcakes, Karamel Corn, Artisan Cookies\u003c/li>\n\u003cli>\u003cstrong>Sharona's Chocolate Shop\u003c/strong> - Chocolate-Dipped Peanut Butter Cups, Chocolate-Dipped S'mores, and Chocolate-Dipped Brownies\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Beer Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>21st Amendment Brewery\u003c/li>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Almanac Beer Company\u003c/li>\n\u003cli>Anchor Brewing Company\u003c/li>\n\u003cli>Anderson Valley Brewing\u003c/li>\n\u003cli>Bear Republic Brewing Company\u003c/li>\n\u003cli>Bulmers Cider Company\u003c/li>\n\u003cli>Calicraft Brewing Co.\u003c/li>\n\u003cli>Drake’s Brewing Company\u003c/li>\n\u003cli>Faction Brewing\u003c/li>\n\u003cli>Fieldwork Brewing Company (new)\u003c/li>\n\u003cli>Firestone Walker Brewing Co.\u003c/li>\n\u003cli>Fort Point Beer Company\u003c/li>\n\u003cli>Golden Road Brewing\u003c/li>\n\u003cli>Half Moon Bay Brewery (new)\u003c/li>\n\u003cli>HenHouse Brewing Company (new)\u003c/li>\n\u003cli>High Water Brewing\u003c/li>\n\u003cli>Iron Springs Brewery\u003c/li>\n\u003cli>Linden Street Brewery\u003c/li>\n\u003cli>Local Brewing Co. (new)\u003c/li>\n\u003cli>Lost Coast Brewery\u003c/li>\n\u003cli>Mad River Brewing Company\u003c/li>\n\u003cli>Magnolia Brewing Company\u003c/li>\n\u003cli>Mendocino Brewing Company\u003c/li>\n\u003cli>Napa Smith Brewery (new)\u003c/li>\n\u003cli>North Coast Brewing Company\u003c/li>\n\u003cli>Sierra Nevada Brewing Co.\u003c/li>\n\u003cli>Social Kitchen & Brewery\u003c/li>\n\u003cli>Sonoma Cider\u003c/li>\n\u003cli>Speakeasy Ales & Lagers\u003c/li>\n\u003cli>St. Florian’s Brewery (new)\u003c/li>\n\u003cli>Triple Voodoo Brewing Company\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Wine Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>AP Vin\u003c/li>\n\u003cli>Banshee\u003c/li>\n\u003cli>Bluxome Street Winery (new)\u003c/li>\n\u003cli>Broc Cellars\u003c/li>\n\u003cli>Buena Vista (new)\u003c/li>\n\u003cli>Calder Wine Co.\u003c/li>\n\u003cli>Chateau Montelena (new)\u003c/li>\n\u003cli>Claypool Cellars\u003c/li>\n\u003cli>CrossBarn by Paul Hobbs (new)\u003c/li>\n\u003cli>Dashe Cellars (new)\u003c/li>\n\u003cli>Ghost Pines\u003c/li>\n\u003cli>Hess Collection\u003c/li>\n\u003cli>Hobo Wine Co.\u003c/li>\n\u003cli>Idell Family Vineyard\u003c/li>\n\u003cli>Idelwild / Ryme / Jolie Laide (new)\u003c/li>\n\u003cli>Jaffurs Wine Cellars (new)\u003c/li>\n\u003cli>Jamieson Ranch Winery (new)\u003c/li>\n\u003cli>Long Meadow Ranch\u003c/li>\n\u003cli>Medlock Ames\u003c/li>\n\u003cli>Menage a Trois\u003c/li>\n\u003cli>Mouton Noir\u003c/li>\n\u003cli>Navarro\u003c/li>\n\u003cli>Pellegrini Wine Company\u003c/li>\n\u003cli>Preston Farm and Winery\u003c/li>\n\u003cli>Prisoner Wine Company\u003c/li>\n\u003cli>Qupe-Verdad\u003c/li>\n\u003cli>Red Car\u003c/li>\n\u003cli>Ridge Vineyards\u003c/li>\n\u003cli>Robert Sinskey Vineyards\u003c/li>\n\u003cli>SakéOne (Oregon-based sake maker)\u003c/li>\n\u003cli>Scharffenberger Cellars\u003c/li>\n\u003cli>Scribe\u003c/li>\n\u003cli>Swanson (new)\u003c/li>\n\u003cli>Tin Barn (new)\u003c/li>\n\u003cli>Turley Wine Cellars\u003c/li>\n\u003cli>Union Wine Co. (new)\u003c/li>\n\u003cli>Wind Gap\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With 78 restaurants, 37 wineries and 32 breweries, the three-day event is to bound to satisfy all types of appetites.",
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"title": "New Restaurants, Wineries and Breweries Coming to Outside Lands Festival | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/\" target=\"_blank\">Outside Lands Festival\u003c/a> promises to make music lovers and foodies alike very happy. With 78 restaurants, 37 wineries and 32 breweries, the three-day event (Aug. 7-9, 2015) looks like it's going to satisfy all types of appetites.\u003c/p>\n\u003cp>The festival, held in San Francisco's Golden Gate Park, will offer over 200 menu options across six different \"experiences\": \"\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#chocolands\" target=\"_blank\">Choco Lands\u003c/a>,\" \"\u003ca href=\"http://www.sfoutsidelands.com/taste#cheeselands\" target=\"_blank\">Cheese Lands\u003c/a>\" and \"\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>.\" Check out just some of the newcomers this year, and scroll down for the full list.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/taste\" target=\"_blank\">A Taste of the Bay Area\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96174\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96174\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/baconflight1000a.jpg\" alt=\"Bacon Land 2014 vendor showcases Bacon Flight. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/baconflight1000a-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Bacon Land 2014 vendor showcases Bacon Flight. \u003ccite>( Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Visit any of the 78 restaurants, food trucks and food carts, and catch a music performance at the same time. Twelve new ones join this year's lineup, including \u003ca href=\"http://www.delfinasf.com/\" target=\"_blank\">Delfina\u003c/a>, \u003ca href=\"http://stonesthrowsf.com/\" target=\"_blank\">Stones Throw\u003c/a>, \u003ca href=\"http://lineup.sfoutsidelands.com/band/la-urbana#block-band-bio\" target=\"_blank\">La Urbana\u003c/a>, \u003ca href=\"http://www.merigansubshop.com/\" target=\"_blank\">Merigan Sub Shop\u003c/a>, \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://rajandsingh.com/\" target=\"_blank\">Raj + Singh\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/wine-lands\" target=\"_blank\">Wine Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96183\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg\" alt=\"Wine Lands\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96183\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/winelands-wendygoodfriend-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Wine Lands \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Festival-goers will have more than 120 different regional wines from 37 top winemakers to sample. Several newcomers are setting up shop in the 'Wine Lands' tent, including \u003ca href=\"http://montelena.com/\" target=\"_blank\">Chateau Montelena\u003c/a>, \u003ca href=\"http://www.buenavistawinery.com/\" target=\"_blank\">Buena Vista Winery and Vineyards\u003c/a> and \u003ca href=\"http://crossbarnwinery.com/\" target=\"_blank\">CrossBarn\u003c/a>. Local urban wineries \u003ca href=\"http://www.bluxomewinery.com/\" target=\"_blank\">Bluxome Street Winery\u003c/a> and \u003ca href=\"https://www.dashecellars.com/\" target=\"_blank\">Dashe Cellars\u003c/a> will make their debut, as well as two Oregon winemakers: \u003ca href=\"http://moutonnoirwines.com/\" target=\"_blank\">Mouton Noir\u003c/a> and \u003ca href=\"http://unionwinecompany.com/\" target=\"_blank\">Union Wine Co.\u003c/a> Oregon-based sake maker SakeOne will also be there.\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.sfoutsidelands.com/beer-lands\" target=\"_blank\">Beer Lands\u003c/a>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_96163\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg class=\"size-full wp-image-96163\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg\" alt=\"Beer Lands in 2012.\" width=\"700\" height=\"468\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/beer-lands700wendygoodfriend1-400x267.jpg 400w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Beer Lands in 2012. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer Lands boasts 32 breweries, six of which are new. \u003ca href=\"http://www.localbrewingco.com/\" target=\"_blank\">Local Brewing Co.\u003c/a>, \u003ca href=\"http://www.fieldworkbrewing.com/\" target=\"_blank\">Fieldwork\u003c/a>, \u003ca href=\"http://www.henhousebrewing.com/verify.html?prev=http://www.henhousebrewing.com/\" target=\"_blank\">HenHouse\u003c/a>, \u003ca href=\"http://www.hmbbrewingco.com/\" target=\"_blank\">Half Moon Bay\u003c/a>, \u003ca href=\"http://www.napasmithbrewery.com/\" target=\"_blank\">Napa Smith\u003c/a> and \u003ca href=\"http://www.stfloriansbrewery.com/\" target=\"_blank\">St. Florian's\u003c/a> will make their festival debuts.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">GastroMagic\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Outside Lands calls GastroMagic \"a fully programmed stage devoted to fantastical culinary entertainment\" (\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/10/from-bacon-to-bounce-twerking-and-pigging-out-at-outside-lands/\" target=\"_blank\">see our coverage of last years festivities and watch Big Freedia's \"Beignet Bounce\u003c/a>.\") The 2015 lineup hasn't been announced yet, so \u003ca href=\"http://www.sfoutsidelands.com/gastromagic\" target=\"_blank\">check back with the Outside Lands website\u003c/a> for any updates.\u003c/p>\n\u003cfigure id=\"attachment_96179\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-96179\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg\" alt=\"Pulled pork sandwich from Southpaw in 2014. \" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/pulled-pork-southpaw1000-960x640.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Pulled pork sandwich from Southpaw in 2014. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003cbr>\nA Portion of the 2015 Outside Lands Menu (Subject to Change)\u003c/strong>\u003cbr>\n-All new vendors are marked by (new)\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>4505 Meats\u003c/strong> – Cheeseburgers and Chicharrones\u003c/li>\n\u003cli>\u003cstrong>Alicia’s Tamales Los Mayas\u003c/strong> – Tamales, Arroz con Leche\u003c/li>\n\u003cli>\u003cstrong>AQ\u003c/strong> – Sweet, Spicy and Shroomy Waffles\u003c/li>\n\u003cli>\u003cstrong>Azalina’s\u003c/strong> – Peanut Tofu Nachos, Chicken Curry Nachos\u003c/li>\n\u003cli>\u003cstrong>Beast and the Hare\u003c/strong> – Texas Style Baked Potatoes\u003c/li>\n\u003cli>\u003cstrong>Big Chef Tom’s Belly Burgers\u003c/strong> – Pork Belly Burgers, Crinkle Cut Cheese Fries\u003c/li>\n\u003cli>\u003cstrong>Charles Chocolates\u003c/strong> – Gourmet S’mores, Brownie Ice Cream Sundaes\u003c/li>\n\u003cli>\u003cstrong>Chino\u003c/strong> – Lumpia, Pork Fried Rice\u003c/li>\n\u003cli>\u003cstrong>Curry Up Now\u003c/strong> – Sexy Fries, Deconstructed Samosas\u003c/li>\n\u003cli>\u003cstrong>Delessio Market & Bakery\u003c/strong> – Thai Chicken Sandwiches, Kale Salads, Rabanada\u003c/li>\n\u003cli>\u003cstrong>Delfina\u003c/strong> - Meatball Subs with Provolone and Tomato (new)\u003c/li>\n\u003cli>\u003cstrong>Earthly Delights\u003c/strong> - Philly Cheesesteaks, Cajun Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>El Huarache Loco\u003c/strong> - Huaraches, Gorditas, Quesadillas\u003c/li>\n\u003cli>\u003cstrong>Endless Summer Sweets\u003c/strong> - Gourmet Funnel Cakes, Hand-dipped Corn Dogs\u003c/li>\n\u003cli>\u003cstrong>Escape from New York Pizza\u003c/strong> - Pesto, Roasted Garlic and Potato Pizza Slices\u003c/li>\n\u003cli>\u003cstrong>Event Specialists\u003c/strong> - Cinnamon Sugar Churros, Giant Soft Pretzels\u003c/li>\n\u003cli>\u003cstrong>Freshroll Vietnamese Rolls & Bowls\u003c/strong> - Vietnamese Sandwiches, Taro Chips\u003c/li>\n\u003cli>\u003cstrong>Full Belly Farm\u003c/strong> - An Outside Lands Farmers Market\u003c/li>\n\u003cli>\u003cstrong>Glaze Teriyaki\u003c/strong> - Teriyaki Bowls, Gyoza, Shishito Peppers\u003c/li>\n\u003cli>\u003cstrong>Humphry Slocombe Ice Cream\u003c/strong> - Secret Breakfast Ice Cream, Bourbon Coke Floats\u003c/li>\n\u003cli>\u003cstrong>Il Cane Rosso\u003c/strong> - Olive Oil Fried Egg Sandwiches, Griddled French Toast\u003c/li>\n\u003cli>\u003cstrong>La Urbana\u003c/strong> - Mexican Chorizo Dogs, Bean Soup (new)\u003c/li>\n\u003cli>\u003cstrong>Little Skillet\u003c/strong> - Chicken & Waffles, Mac & Cheese, Fresh Watermelon\u003c/li>\n\u003cli>\u003cstrong>Living Greens Juice\u003c/strong> - Fresh Juices, Thai Coconuts, Hot Detox Tea, Hot Mulled Cider\u003c/li>\n\u003cli>\u003cstrong>Long Meadow Ranch\u003c/strong> - Cheese and Charcuterie Plates (in Cheese Lands)\u003c/li>\n\u003cli>\u003cstrong>Loving Cup\u003c/strong> - Madagascar Vanilla Bean Rice Pudding, Frozen Yogurt Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Lucca Foods\u003c/strong> - BBQ Pulled Pork, Rice Krispy Treats\u003c/li>\n\u003cli>\u003cstrong>Merigan Sub Shop\u003c/strong> - Eggplant Parm Subs, Italian Shaved Ice (new)\u003c/li>\n\u003cli>\u003cstrong>Michael Mina’s Tailgate\u003c/strong> – Burgers and BBQ (new; in VIP)\u003c/li>\n\u003cli>\u003cstrong>Namu Street Food\u003c/strong> - Mushroom Udon, Pork Tonkotsu\u003c/li>\n\u003cli>\u003cstrong>Nojo\u003c/strong> – Spicy Japanese Style Tater Tots\u003c/li>\n\u003cli>\u003cstrong>Nombe\u003c/strong> - Ramenburgers, JFC (Japanese Fried Chicken)\u003c/li>\n\u003cli>\u003cstrong>Pacific Catch\u003c/strong> - Hawaiian Ahi Poke, Fish & Chips, Sweet Potato Fries\u003c/li>\n\u003cli>\u003cstrong>Pica Pica Arepa Kitchen\u003c/strong> - Arepas, Sweet Plantains, Yuca Fries\u003c/li>\n\u003cli>\u003cstrong>Precita Park Café\u003c/strong> - Deep Fried Organic Donuts, Equator Coffee\u003c/li>\n\u003cli>\u003cstrong>Proposition Chicken\u003c/strong> - Fried, Flipped, Fake Chicken Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Raj + Singh\u003c/strong> – Chicken Tikka Masala Naan Wraps, Veggie Korma Rice Bowls (new)\u003c/li>\n\u003cli>\u003cstrong>Rich Table\u003c/strong> - Dried Porcini Doughnuts\u003c/li>\n\u003cli>\u003cstrong>Rocko's Ice Cream Tacos\u003c/strong> - Ice Cream Tacos, Frozen Bananas (new)\u003c/li>\n\u003cli>\u003cstrong>Rosamunde Sausage Grill\u003c/strong> - Beer Sausages, Chicken Cherry Sausages, Vegan Apple Sage Sausages\u003c/li>\n\u003cli>\u003cstrong>Sababa \u003c/strong>- Falafels, Cardamom Coffee Slushies (new)\u003c/li>\n\u003cli>\u003cstrong>Sabores Del Sur\u003c/strong> – Award-winning Alfajores\u003c/li>\n\u003cli>\u003cstrong>Sataysfied\u003c/strong> - Chicken Satays, Mie Tek Tek Fried Noodles\u003c/li>\n\u003cli>\u003cstrong>Sightglass Coffee\u003c/strong> - Individually Prepared Coffees, Vanilla Iced Cold Brew (new)\u003c/li>\n\u003cli>\u003cstrong>Southpaw BBQ & Southern Cooking\u003c/strong> – Smoked Brisket Sandwiches, Collard Greens\u003c/li>\n\u003cli>\u003cstrong>Spicy Pie\u003c/strong> - Pizza Slices, Cookie Pie\u003c/li>\n\u003cli>\u003cstrong>Spin City Coffee\u003c/strong> – Black Jet Pastries, Dynamo Donuts, Shakedown Ice Cream, and\u003c/li>\n\u003cli>\u003cstrong>Blue Bottle Coffee\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Split Pea Seduction\u003c/strong> - Farm to Fork Soups, Salads, and Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Sprogs\u003c/strong> - Rice Scooters (new)\u003c/li>\n\u003cli>\u003cstrong>Stones Throw\u003c/strong> - Chicken Parm Sandwiches (new)\u003c/li>\n\u003cli>\u003cstrong>Straw\u003c/strong> - \"The Ringmaster\" Donut Cheeseburgers\u003c/li>\n\u003cli>\u003cstrong>Sugar & Spun\u003c/strong> - Freshly Spun Cotton Candy Bouquets\u003c/li>\n\u003cli>\u003cstrong>Suite Foods Waffle Shop\u003c/strong> - Maple Bacon Waffles stuffed with Fried Chicken\u003c/li>\n\u003cli>\u003cstrong>Tacolicious\u003c/strong> - Shot-and-a-beer Braised Chicken Tacos, Veggie Tacos, Baja Style Fried Fish Tacos\u003c/li>\n\u003cli>\u003cstrong>The American Grilled Cheese Kitchen\u003c/strong> - Classic Grilled Cheese Sandwiches and Smoky Tomato Soup\u003c/li>\n\u003cli>\u003cstrong>The Butcher's Daughter\u003c/strong> - Spicy Cheddar Brats, Knackwurst, Chicken Brats, Pâtés\u003c/li>\n\u003cli>\u003cstrong>The Creme Brulee Cart\u003c/strong> - Gourmet Creme Brulees (new)\u003c/li>\n\u003cli>\u003cstrong>The Little Chihuahua\u003c/strong> - Breakfast Burritos, Plantain & Black Bean Burritos and Fajita Burritos\u003c/li>\n\u003cli>\u003cstrong>The Monk's Kettle\u003c/strong> - Pretzel Knots, Sausages in a Pretzel Bun (new; in Beer Lands)\u003c/li>\n\u003cli>\u003cstrong>The Pizza Place\u003c/strong> - Cheese, Pepperoni and Vegan Personal Pizzas\u003c/li>\n\u003cli>\u003cstrong>Three Babes Bakeshop\u003c/strong> - Chicken Pot Pie, Peach Pie, Hot Apple Cider\u003c/li>\n\u003cli>\u003cstrong>Three Twins Ice Cream\u003c/strong> - Brownie Batter Chunk Ice Cream, Raspberry Sorbet\u003c/li>\n\u003cli>\u003cstrong>Up & Under Pub and Grill\u003c/strong> - Waffle Fries with Crazy Toppings\u003c/li>\n\u003cli>\u003cstrong>Wise Sons Deli\u003c/strong> - Pastrami Sandwiches, Bagels and Cream Cheese\u003c/li>\n\u003cli>\u003cstrong>Woodhouse Fish Co.\u003c/strong> - Oysters, Maine Lobster Rolls, and New England Clam Chowder\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Food Trucks 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Bacon Bacon\u003c/strong> - BBQ Bacon Burritos, Porky Fries\u003c/li>\n\u003cli>\u003cstrong>Del Popolo\u003c/strong> - Margherita Pizzas\u003c/li>\n\u003cli>\u003cstrong>Señor Sisig\u003c/strong> - Sisig Burritos and Tacos\u003c/li>\n\u003cli>\u003cstrong>Seoul on Wheels\u003c/strong> - Korritos, Rice Plates\u003c/li>\n\u003cli>\u003cstrong>The Chairman Truck\u003c/strong> - Pork Belly, Pork Shoulder, Chicken and Tofu Buns\u003c/li>\n\u003cli>\u003cstrong>The Rib Whip\u003c/strong> - BBQ Bowls & Sandwiches\u003c/li>\n\u003cli>\u003cstrong>Those Fabulous Frickle Brothers\u003c/strong> - Fabulous Frickles, Fried Green Tomatoes, and Cold Kosher Dills\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_96184\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg\" alt=\"Choco Lands.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-96184\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-400x268.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/chocolands-art-food1000wendygoodfriend1-960x642.jpg 960w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Choco Lands. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Choco Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Candybar Dessert Lounge\u003c/strong> - Chocolate French Macarons, Homemade Hot Chocolate\u003c/li>\n\u003cli>\u003cstrong>Epic Cookies\u003c/strong> - Chocolate Krackle Cookies, White Chocolate Macadamia Cookies, Chocolate Chunk Cookies, and 2% Milk\u003c/li>\n\u003cli>\u003cstrong>Guittard Chocolate Company\u003c/strong> - Melted Chocolate Bars\u003c/li>\n\u003cli>\u003cstrong>Kara's Cupcakes\u003c/strong> - Cupcakes, Karamel Corn, Artisan Cookies\u003c/li>\n\u003cli>\u003cstrong>Sharona's Chocolate Shop\u003c/strong> - Chocolate-Dipped Peanut Butter Cups, Chocolate-Dipped S'mores, and Chocolate-Dipped Brownies\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Beer Lands 2015\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>21st Amendment Brewery\u003c/li>\n\u003cli>Ace Cider\u003c/li>\n\u003cli>Almanac Beer Company\u003c/li>\n\u003cli>Anchor Brewing Company\u003c/li>\n\u003cli>Anderson Valley Brewing\u003c/li>\n\u003cli>Bear Republic Brewing Company\u003c/li>\n\u003cli>Bulmers Cider Company\u003c/li>\n\u003cli>Calicraft Brewing Co.\u003c/li>\n\u003cli>Drake’s Brewing Company\u003c/li>\n\u003cli>Faction Brewing\u003c/li>\n\u003cli>Fieldwork Brewing Company (new)\u003c/li>\n\u003cli>Firestone Walker Brewing Co.\u003c/li>\n\u003cli>Fort Point Beer Company\u003c/li>\n\u003cli>Golden Road Brewing\u003c/li>\n\u003cli>Half Moon Bay Brewery (new)\u003c/li>\n\u003cli>HenHouse Brewing Company (new)\u003c/li>\n\u003cli>High Water Brewing\u003c/li>\n\u003cli>Iron Springs Brewery\u003c/li>\n\u003cli>Linden Street Brewery\u003c/li>\n\u003cli>Local Brewing Co. (new)\u003c/li>\n\u003cli>Lost Coast Brewery\u003c/li>\n\u003cli>Mad River Brewing Company\u003c/li>\n\u003cli>Magnolia Brewing Company\u003c/li>\n\u003cli>Mendocino Brewing Company\u003c/li>\n\u003cli>Napa Smith Brewery (new)\u003c/li>\n\u003cli>North Coast Brewing Company\u003c/li>\n\u003cli>Sierra Nevada Brewing Co.\u003c/li>\n\u003cli>Social Kitchen & Brewery\u003c/li>\n\u003cli>Sonoma Cider\u003c/li>\n\u003cli>Speakeasy Ales & Lagers\u003c/li>\n\u003cli>St. Florian’s Brewery (new)\u003c/li>\n\u003cli>Triple Voodoo Brewing Company\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "'Around the World' with Check, Please! Bay Area",
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"content": "\u003cp>\"Around the World\" is the theme for this episode which combines restaurants from previous Check, Please! Bay Area shows to highlight local restaurants serving up diverse regional cuisines. \u003c/p>\n\u003cp>The chefs at the first spot spend as much time in the garden as they do in the kitchen, making every Middle-Eastern plate special at \u003ca href=\"http://www.zatarcatering.com/\" target=\"_blank\">\u003cstrong>Zatar\u003c/strong>\u003c/a> in Berkeley. The second destination in Albany boasts piquant provisions not for the faint of heart at Szechwan-inspired restaurant \u003ca href=\"http://chinavillagealbany.com/\" target=\"_blank\">\u003cstrong>China Village\u003c/strong>\u003c/a>. Finally, generous portions are served up at San Francisco’s \u003ca href=\"http://www.walzwerk.com/\" target=\"_blank\">\u003cstrong>Walzwerk\u003c/strong>\u003c/a>, where schnitzel and strudel samplings are superior at this German eatery.\u003c/p>\n\u003cp>If you would like to watch this season 10 episode (#1010) on television, it airs Thursday, May 14 at 7:30pm on KQED 9. See other television \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\"Around the World\" is the theme for this episode which combines restaurants from previous Check, Please! Bay Area shows to highlight local restaurants serving up diverse regional cuisines. \u003c/p>\n\u003cp>The chefs at the first spot spend as much time in the garden as they do in the kitchen, making every Middle-Eastern plate special at \u003ca href=\"http://www.zatarcatering.com/\" target=\"_blank\">\u003cstrong>Zatar\u003c/strong>\u003c/a> in Berkeley. The second destination in Albany boasts piquant provisions not for the faint of heart at Szechwan-inspired restaurant \u003ca href=\"http://chinavillagealbany.com/\" target=\"_blank\">\u003cstrong>China Village\u003c/strong>\u003c/a>. Finally, generous portions are served up at San Francisco’s \u003ca href=\"http://www.walzwerk.com/\" target=\"_blank\">\u003cstrong>Walzwerk\u003c/strong>\u003c/a>, where schnitzel and strudel samplings are superior at this German eatery.\u003c/p>\n\u003cp>If you would like to watch this season 10 episode (#1010) on television, it airs Thursday, May 14 at 7:30pm on KQED 9. See other television \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Given the American obsession with regional cuisines, Italian being one of the most thoroughly represented, it's surprising that Sicily has not gotten its due in the Bay Area. We've got SPQR and Locanda dishing up Roman food, La Ciccia occupying Sardegna, Rose Pistola still cooking Ligurian-style, Da Flora conjuring Venice, and A16 cornering the market on Campania. But Sicily, the largest island in the whole Mediterranean, has somehow gotten short shrift. Until now.\u003c/p>\n\u003cp>Actually, Jon Smulewitz, chef and co-owner of \u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\">Dopo\u003c/a> with his wife, Kayta Smulewitz, has been creating Sicilian-leaning menus since the casual, always-buzzing spot opened 12 years ago on Oakland's Piedmont Avenue. Jon's grandfather is from Montalbano in the Province of Messina and his grandmother hails from Petralia Soprana in Palermo, and Jon and Kayta visit the island regularly. Over the years, they've made friends with winemakers and restaurateurs, so Jon thinks this transition was somewhat inevitable. Still, it seemed like a big plunge to return from a trip and say to his staff, \"Let's go for it. Let's offer an entirely Sicilian menu right down to the wine list.\"\u003c/p>\n\u003cfigure id=\"attachment_95956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95956 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2419-1.jpg\" alt=\"Outside seating at Dopo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside seating at Dopo \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while they were at it, they converted to a no-tipping policy as well. So, if the prices seem high, remember: Your tip is already figured in. And this cooking is at such a high level, it's worth every penny.\u003c/p>\n\u003cp>The most noticeable change is the design of the menu, whose centerpiece is now antipasti. You have the choice of selecting the cold or hot set ($19 per person for either or $35 for both). Each set is comprised of six perfect bites. It doesn't sound as filling as it is.\u003c/p>\n\u003cp>We started with both hot and cold, and the cold set items arrived in fairly rapid succession, beginning with a beautiful tuna crudo, room-temperature, cubed fish mixed lightly with thin slices of Valencia orange, cayenne, oregano and celery.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next up was a caponata without eggplant, which is not yet in season. Carrot was the base, supported by capers, celery, mint and red wine vinegar, in a tomato sauce made mostly from paste, we learned from our server, who knew the minutiae of each dish.\u003c/p>\n\u003cfigure id=\"attachment_95957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95957 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2420-1.jpg\" alt=\"Dopo's dining room\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dopo's dining room \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were the epitome of simplicity. Steamed clams with white wine and parsley and pickled artichokes did not need to be deconstructed to be enjoyed. More nuanced was the pork confit with fennel, sultanas, cayenne and honey, served on a crisped square of bread. Finally, ricotta made in the kitchen that morning (from Clover organic milk and cream) was the dish we kept coming back to in between other bites -- by itself, on bread, or with a little salt and olive oil.\u003c/p>\n\u003cp>We were so delighted by the cold set that I didn't want to get my hopes up that the hot could match up. But if anything, they were even more satisfying, especially given the sunny week had just turned gray and cold.\u003c/p>\n\u003cp>The first to arrive were the sand dab frittelle, little savory pancakes (as opposed to the many Italian sweet fritters around), with just fish, flour, egg, salt and pepper. Stuffed artichokes were more elegant than anything I could ever make in my own kitchen: small wedges of artichoke with a blend of tomatoes, egg, bread, pecorino, and garlic on top, baked until brown. Then came the cazzilli, which were a dead ringer for arancini (a risotto-based fritter). These were made from potato and pecorino with just a dusting of bread crumbs to allow them to brown when fried. Perhaps the oddest dish was the kale polpette, a blend of kale, egg, bread and chile all put through the meat grinder, then fried up and served with a single currant on top. The bright vegetal green color gave way to a more mellow, cooked-kale flavor. The last two dishes were dried fava beans, stewed and served with grated ricotta salata, and, one of my favorites of the whole evening, cuttlefish pieces fried in semolina and flour, moistened with buttermilk.\u003c/p>\n\u003cp>These antipasti really are about a bite per person, so it behooves one to move on to the rest of the small menu. We shared two half-portions of pasta, a mezze rigatoni with cuttlefish in its ink, and sand dab, tossed in an aromatic fish broth with a tiny bit of chile flakes and finished with pecorino. The pasta, a translucent black, was spot-on al dente, and the ink gave the whole dish a mild sea essence, naturally salty and richer than squid ink. We shared an equally complex busiate (a long, thickish noodle) with a ragu made from pork head and ribs braised with tomatoes, parsley chiles and a little tripe.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" ids=\"95947,95949,95950,95951,95952,95954,95955,95958,95959,95960,95961,95962,95963,95964,95965\"]\u003c/p>\n\u003cp>Though we could hardly eat another bite, we pressed on to the rare-seared tuna agrodolce (sweet and sour sauce), topped simply with red onions.\u003c/p>\n\u003cp>Dessert was a few bites of a classic Sicilian torta made with pistachio, currant and ricotta, and moist even the next morning for breakfast.\u003c/p>\n\u003cp>The wine list is all Sicilian, too. The 2011 Murgo Nerello Mascalese Brut Rose has the gorgeous minerality typical of Etna wines and would go with anything on this menu. The Occhipinti blend of Albanello and Zibibbo is the ideal white for the cold antipasti, the floral nose leading in to a surprisingly dry and balanced chalkiness on the palate. The one red you shouldn't miss is served cold -- Frappato is a fun, traditional Sicilian wine, light enough to serve with fish dishes, but bold in ripe blueberry and cherry flavors.\u003c/p>\n\u003cp>The reincarnation of Dopo as a Sicilian restaurant is destined to become a Bay Area classic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave.\u003cbr>\nOakland, CA 94611 [\u003ca href=\"https://goo.gl/tgykke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n(510) 652-3676\u003cbr>\nHours: Monday-Thursday, 11:30am-2:30pm and 5:30-10pm; Friday, 11:30am-2:30pm and 5:30-11pm; Saturday, 5:30-11pm\u003cbr>\nPrice Range: $$$ Entrees $31-$60\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo/\" target=\"_blank\">https://instagram.com/palmento_a_dopo/\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Given the American obsession with regional cuisines, Italian being one of the most thoroughly represented, it's surprising that Sicily has not gotten its due in the Bay Area. We've got SPQR and Locanda dishing up Roman food, La Ciccia occupying Sardegna, Rose Pistola still cooking Ligurian-style, Da Flora conjuring Venice, and A16 cornering the market on Campania. But Sicily, the largest island in the whole Mediterranean, has somehow gotten short shrift. Until now.\u003c/p>\n\u003cp>Actually, Jon Smulewitz, chef and co-owner of \u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\">Dopo\u003c/a> with his wife, Kayta Smulewitz, has been creating Sicilian-leaning menus since the casual, always-buzzing spot opened 12 years ago on Oakland's Piedmont Avenue. Jon's grandfather is from Montalbano in the Province of Messina and his grandmother hails from Petralia Soprana in Palermo, and Jon and Kayta visit the island regularly. Over the years, they've made friends with winemakers and restaurateurs, so Jon thinks this transition was somewhat inevitable. Still, it seemed like a big plunge to return from a trip and say to his staff, \"Let's go for it. Let's offer an entirely Sicilian menu right down to the wine list.\"\u003c/p>\n\u003cfigure id=\"attachment_95956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95956 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2419-1.jpg\" alt=\"Outside seating at Dopo\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2419-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Outside seating at Dopo \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while they were at it, they converted to a no-tipping policy as well. So, if the prices seem high, remember: Your tip is already figured in. And this cooking is at such a high level, it's worth every penny.\u003c/p>\n\u003cp>The most noticeable change is the design of the menu, whose centerpiece is now antipasti. You have the choice of selecting the cold or hot set ($19 per person for either or $35 for both). Each set is comprised of six perfect bites. It doesn't sound as filling as it is.\u003c/p>\n\u003cp>We started with both hot and cold, and the cold set items arrived in fairly rapid succession, beginning with a beautiful tuna crudo, room-temperature, cubed fish mixed lightly with thin slices of Valencia orange, cayenne, oregano and celery.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next up was a caponata without eggplant, which is not yet in season. Carrot was the base, supported by capers, celery, mint and red wine vinegar, in a tomato sauce made mostly from paste, we learned from our server, who knew the minutiae of each dish.\u003c/p>\n\u003cfigure id=\"attachment_95957\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95957 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/IMG_2420-1.jpg\" alt=\"Dopo's dining room\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/IMG_2420-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dopo's dining room \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were the epitome of simplicity. Steamed clams with white wine and parsley and pickled artichokes did not need to be deconstructed to be enjoyed. More nuanced was the pork confit with fennel, sultanas, cayenne and honey, served on a crisped square of bread. Finally, ricotta made in the kitchen that morning (from Clover organic milk and cream) was the dish we kept coming back to in between other bites -- by itself, on bread, or with a little salt and olive oil.\u003c/p>\n\u003cp>We were so delighted by the cold set that I didn't want to get my hopes up that the hot could match up. But if anything, they were even more satisfying, especially given the sunny week had just turned gray and cold.\u003c/p>\n\u003cp>The first to arrive were the sand dab frittelle, little savory pancakes (as opposed to the many Italian sweet fritters around), with just fish, flour, egg, salt and pepper. Stuffed artichokes were more elegant than anything I could ever make in my own kitchen: small wedges of artichoke with a blend of tomatoes, egg, bread, pecorino, and garlic on top, baked until brown. Then came the cazzilli, which were a dead ringer for arancini (a risotto-based fritter). These were made from potato and pecorino with just a dusting of bread crumbs to allow them to brown when fried. Perhaps the oddest dish was the kale polpette, a blend of kale, egg, bread and chile all put through the meat grinder, then fried up and served with a single currant on top. The bright vegetal green color gave way to a more mellow, cooked-kale flavor. The last two dishes were dried fava beans, stewed and served with grated ricotta salata, and, one of my favorites of the whole evening, cuttlefish pieces fried in semolina and flour, moistened with buttermilk.\u003c/p>\n\u003cp>These antipasti really are about a bite per person, so it behooves one to move on to the rest of the small menu. We shared two half-portions of pasta, a mezze rigatoni with cuttlefish in its ink, and sand dab, tossed in an aromatic fish broth with a tiny bit of chile flakes and finished with pecorino. The pasta, a translucent black, was spot-on al dente, and the ink gave the whole dish a mild sea essence, naturally salty and richer than squid ink. We shared an equally complex busiate (a long, thickish noodle) with a ragu made from pork head and ribs braised with tomatoes, parsley chiles and a little tripe.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though we could hardly eat another bite, we pressed on to the rare-seared tuna agrodolce (sweet and sour sauce), topped simply with red onions.\u003c/p>\n\u003cp>Dessert was a few bites of a classic Sicilian torta made with pistachio, currant and ricotta, and moist even the next morning for breakfast.\u003c/p>\n\u003cp>The wine list is all Sicilian, too. The 2011 Murgo Nerello Mascalese Brut Rose has the gorgeous minerality typical of Etna wines and would go with anything on this menu. The Occhipinti blend of Albanello and Zibibbo is the ideal white for the cold antipasti, the floral nose leading in to a surprisingly dry and balanced chalkiness on the palate. The one red you shouldn't miss is served cold -- Frappato is a fun, traditional Sicilian wine, light enough to serve with fish dishes, but bold in ripe blueberry and cherry flavors.\u003c/p>\n\u003cp>The reincarnation of Dopo as a Sicilian restaurant is destined to become a Bay Area classic.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dopoadesso.com/dopo/\" target=\"_blank\">\u003cstrong>Dopo\u003c/strong>\u003c/a>\u003cbr>\n4293 Piedmont Ave.\u003cbr>\nOakland, CA 94611 [\u003ca href=\"https://goo.gl/tgykke\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n(510) 652-3676\u003cbr>\nHours: Monday-Thursday, 11:30am-2:30pm and 5:30-10pm; Friday, 11:30am-2:30pm and 5:30-11pm; Saturday, 5:30-11pm\u003cbr>\nPrice Range: $$$ Entrees $31-$60\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/palmento_a_dopo/\" target=\"_blank\">https://instagram.com/palmento_a_dopo/\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 8
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"order": 9
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"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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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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