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"bio": "Jeff Cianci is a freelance food writer based in San Jose. While studying journalism in college, Jeff’s curiosity landed him at a busy California bistro where he experienced a crash course in culinary training over two summer breaks, learning on the job with a very patient chef as his mentor. Around the same time, Jeff married his journalism degree to his appreciation for the restaurant world and determined food writing would be his career path. In his work Jeff most enjoys profiling chefs and learning their background, finding a new favorite restaurant and sharing his experiences with others through his reviews and social media. In addition to KQED's Bay Area Bites, Jeff writes restaurant reviews for Metro Silicon Valley and new restaurant guides for Eater National. Follow Jeff on Twitter \u003ca href=\"https://twitter.com/Cheffreycianci\" target=_blank\">@Cheffreycianci\u003c/a>.",
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"disqusTitle": "Finally! ManresaBread to Open Soon in Downtown Los Gatos",
"title": "Finally! ManresaBread to Open Soon in Downtown Los Gatos",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\" alt=\"This partial line-up of enticements will soon be available beyond a couple of farmers markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\" width=\"1000\" height=\"452\" class=\"size-full wp-image-93101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-400x181.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-800x362.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-768x347.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-320x145.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This partial line-up of enticements will soon be available beyond a couple of farmers' markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>UPDATE:\u003c/strong> (2/20/15)\u003cbr>\nManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.\u003c/p>\u003c/blockquote>\n\u003cp>The yearning and deprivation of those living in the carbo-deprived parts of the Bay Area will soon be over when a simple, cute little shop finally opens in downtown Los Gatos -- hopefully, in a couple of weeks. The much-heralded Manresa Bread Project has graduated from a mere experiment as the Michelin two-star restaurant launches its first spinoff, \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">ManresaBread\u003c/a>, just a short stroll from respected chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a>'s \u003ca href=\"http://en.wikipedia.org/wiki/Manresa_%28restaurant%29\" target=\"_blank\">mothership\u003c/a>. \u003c/p>\n\u003cp>You spoiled denizens of San Francisco and the East Bay have so many great starch purveyors to choose from -- \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>, \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a>, La \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">Farine\u003c/a>, \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b. patisserie\u003c/a>, \u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">Craftsman and Wolves\u003c/a>, \u003ca href=\"http://neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a>; oh, the list could go on and on. But south of the city, many discriminating eaters would say it's a bleaker scene, indeed, for those seeking a serious bakery shooting higher than the usual bread varieties, birthday cakes, same-o' cookies and the like. \u003c/p>\n\u003cp>ManresaBread head baker \u003ca href=\"https://peninsulaeatz.wordpress.com/2013/06/06/the-baker-behind-the-manresa-bread-project/\" target=\"_blank\">Avery Ruzicka\u003c/a> is aware of the need. \"There's \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> in the stores and not even all the stores,\" she explains of the local artisan carbo situation. But her bakery isn't competing with existing baked-goods enterprises in the area. Rather, it's a microcosm of the restaurant, producing unique, labor-intensive, imaginative edibles made from the best ingredients it's possible to get. \u003c/p>\n\u003cfigure id=\"attachment_93099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\" alt=\"Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Ruzicka's concept had a \u003ca href=\"http://www.chompinggrounds.com/2014/02/manresa-bread-project.html\" target=\"_blank\">phenomenally successful preview\u003c/a> in local farmers' markets while it still had \"project\" attached to its name. After it was launched in 2013 at the Campbell market, the Manresa booth would already have a line of customers before the farmers' market even opened waiting to snatch up her creations, which would be sold out in a couple of hours. \u003c/p>\n\u003cp>It's easy to see why. Choices included lusciously rich, deeply flavored chocolate brioche (like chocolate-on-chocolate cupcakes but a zillion times better), super-crusty, unusual breads like buckwheat cherry and polenta sourdough, seedy epi baguettes (\"people love them to an insane and shocking amount,\" states a bemused Ruzicka) and a revolving selection of other enticements. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One customer in line last year pretty much summed up the attitude: “The bread is addictive. Now I can’t have other bread. It’s not the same,” said Kathy Finley of San Jose. The good news is that with the Manresa Bread Project having graduated to ManresaBread, the supply has become a whole lot larger.\u003c/p>\n\u003cfigure id=\"attachment_93100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\" alt=\"Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\" width=\"1000\" height=\"634\" class=\"size-full wp-image-93100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-320x203.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Eager investors were quite happy to help kick off this endeavor, which now includes Ruzicka and her new staff of four-plus bakers all working in a newly created, 3,000-square-foot production plant a mile or so from the retail bakery. It started producing edibles on December 31 to support the New Years Eve reopening of the restaurant after a devastating fire last summer. Compared to the lengthy period when she scrounged space and ingredients in the Manresa kitchen in the early morning hours after the restaurant closed, this is baking heaven.\u003c/p>\n\u003cp>The spacious facility features temperature-controlled proofing and holding rooms, lavishly large areas for mixing and shaping and a 19,000-pound Italian oven that can bake 100 loaves at once. The baking crew produces all the bread for the restaurant -- levains, baguettes, brioche and a nut bread for cheese service -- and still sells products at two or so farmers' markets. A new customer is the posh \u003ca href=\"http://www.rosewoodhotels.com/en/sand-hill-menlo-park\" target=\"_blank\">Rosewood Sand Hill\u003c/a> hotel in Menlo Park above \u003ca href=\"http://en.wikipedia.org/wiki/Sand_Hill_Road\" target=\"_blank\">VC row\u003c/a>. More farmers' markets, some additional carefully chosen accounts like the Rosewood and what's expected to be bang-up business in the little retail store are in the future.\u003c/p>\n\u003cp>\"My immediate goal is to be the Los Gatos neighborhood bakery,\" says Ruzicka. \"The same relationship we have with our customers at the farmers' markets -- we know their names and what they like to buy -- I want that to be what happens in our bakery.\"\u003c/p>\n\u003cfigure id=\"attachment_93102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\" alt=\"Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Given the evidence so far, ManresaBread seems to have created its own niche -- one that doesn't track other bakeries. \"We don't want to do 10 different kinds of scones or cookies,\" she explains. \"None of us are super excited about doing cakes. Or eclairs or cupcakes. We're more interested in flavor; slightly more rustic. Well, not rustic, but we're not going to put gold leaf on anything anytime soon.\" \u003c/p>\n\u003cp>Her ingredient- and technique-driven products will get a boost from an Austrian grain mill that was just purchased. She's searching for local organic grain sources -- not easy to find, alas -- and hopes to use milled-in-house flour for the restaurant's bread and will also start making crackers with this flour as well. \"It's a good showcase for a really wonderful flavor,\" she says about crackers. \u003c/p>\n\u003cp>Other organic flour will also be utilized in the bakery. Like some other artisan bakeries in the Bay Area, ManresaBread had been using \u003ca href=\"http://giustos.com/\" target=\"_blank\">Guisto's\u003c/a> flour but Ruzicka's obsessive quality standards led her to a better option. \u003ca href=\"http://www.camascountrymill.com/\" target=\"_blank\">Camas Country Mill\u003c/a> in Oregon works with select growers to produce flours with superb properties. \"It goes directly from farmer to mill,\" she explains. \"I'm really happy with that flour.\" It enables longer fermentations, which translate to deeper flavors.\u003c/p>\n\u003cfigure id=\"attachment_93103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\" alt='Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway' width=\"1000\" height=\"1508\" class=\"size-full wp-image-93103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-768x1158.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-320x483.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Her breads, which rely on in-house starters, are super crusty, have excellent hole patterns and feature multi-dimensional tastes. But ManresaBread also offers temptations in the pastry realm, particularly \"\u003ca href=\"http://en.wikipedia.org/wiki/Laminated_dough\" target=\"_blank\">laminated\u003c/a>\" pastries, which is the professional term for the butter-layered puff-pastry doughs used for items like croissants and \u003ca href=\"http://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\">kouign-amann\u003c/a>. Naturally, Ruzicka uses low-moisture French butter.\u003c/p>\n\u003cp>In current production, for example, are savory puff-pastry tarts with onion and Gruyère cheese, a caramelized apple tart with cream cheese filling and super-delicious \"monkey bread,\" which is croissant dough tossed with cinnamon and sugar with a buttery molasses schmear. \"The outside caramelizes and they're really, really good,\" explains Ruzicka.\u003c/p>\n\u003cp>This is a fine description for another recent creation, little individual tea cakes rich with hazelnuts that have a generous dot of chocolate ganache in the middle. The bakers also have a way with brioche, from an orange-with-chocolate version to a savory variety featuring grain mustard, ham and Gouda cheese.\u003c/p>\n\u003cfigure id=\"attachment_93098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\" alt=\"Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Like the restaurant, ManresaBread will chase the seasons in its evolving offerings. Today's orange and chocolate brioche will become chocolate and eventually strawberry brioche after citrus season is over. Fortunately, \"we definitely don't have customers coming up and saying, you should make a cupcake or a coconut layer cake,\" laughs Ruzicka when discussing customer response to her bakery's seldom-seen creations.\u003c/p>\n\u003cp>The soon-to-open retail store near the restaurant will offer take-out bakery items and coffee only. If the response is anything like that at the farmers' markets, there won't be much room for lingering, anyway. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ManresaBread\u003c/strong> (opening date not yet available)\u003cbr>\n276 N. Santa Cruz Ave., Los Gatos\u003cbr>\nHours: Wednesday-Sunday, 7-4 p.m.\u003cbr>\nAlso available at Sunday farmers' markets in Campbell and Palo Alto; and at \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a> in downtown Santa Cruz, beginning in March.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@manresabread\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">Manresa Bread\u003c/a>\u003c/p>\n\n",
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"excerpt": "ManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.",
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"description": "ManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.",
"title": "Finally! ManresaBread to Open Soon in Downtown Los Gatos | KQED",
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"headline": "Finally! ManresaBread to Open Soon in Downtown Los Gatos",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93101\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/breads.jpg\" alt=\"This partial line-up of enticements will soon be available beyond a couple of farmers markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\" width=\"1000\" height=\"452\" class=\"size-full wp-image-93101\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-400x181.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-800x362.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-768x347.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/breads-320x145.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This partial line-up of enticements will soon be available beyond a couple of farmers' markets. It includes chocolate brioche, seedy pumpernickel rye and crusty breads. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>\u003cstrong>UPDATE:\u003c/strong> (2/20/15)\u003cbr>\nManresaBread's retail shop in downtown Los Gatos will open on Saturday, February 21. Besides the additional locations mentioned below, breads and pastries will be available beginning March 1 at the three Verve Coffee Roasters locations in Santa Cruz.\u003c/p>\u003c/blockquote>\n\u003cp>The yearning and deprivation of those living in the carbo-deprived parts of the Bay Area will soon be over when a simple, cute little shop finally opens in downtown Los Gatos -- hopefully, in a couple of weeks. The much-heralded Manresa Bread Project has graduated from a mere experiment as the Michelin two-star restaurant launches its first spinoff, \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">ManresaBread\u003c/a>, just a short stroll from respected chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a>'s \u003ca href=\"http://en.wikipedia.org/wiki/Manresa_%28restaurant%29\" target=\"_blank\">mothership\u003c/a>. \u003c/p>\n\u003cp>You spoiled denizens of San Francisco and the East Bay have so many great starch purveyors to choose from -- \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine\u003c/a>, \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a>, \u003ca href=\"http://www.firebrandartisanbreads.com/\" target=\"_blank\">Firebrand\u003c/a>, La \u003ca href=\"http://www.lafarine.com/\" target=\"_blank\">Farine\u003c/a>, \u003ca href=\"http://bpatisserie.com/\" target=\"_blank\">b. patisserie\u003c/a>, \u003ca href=\"http://www.craftsman-wolves.com/\" target=\"_blank\">Craftsman and Wolves\u003c/a>, \u003ca href=\"http://neighborsf.com/\" target=\"_blank\">Neighbor Bakehouse\u003c/a>; oh, the list could go on and on. But south of the city, many discriminating eaters would say it's a bleaker scene, indeed, for those seeking a serious bakery shooting higher than the usual bread varieties, birthday cakes, same-o' cookies and the like. \u003c/p>\n\u003cp>ManresaBread head baker \u003ca href=\"https://peninsulaeatz.wordpress.com/2013/06/06/the-baker-behind-the-manresa-bread-project/\" target=\"_blank\">Avery Ruzicka\u003c/a> is aware of the need. \"There's \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\">Acme\u003c/a> in the stores and not even all the stores,\" she explains of the local artisan carbo situation. But her bakery isn't competing with existing baked-goods enterprises in the area. Rather, it's a microcosm of the restaurant, producing unique, labor-intensive, imaginative edibles made from the best ingredients it's possible to get. \u003c/p>\n\u003cfigure id=\"attachment_93099\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-booth.jpg\" alt=\"Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits.\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-booth-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker Avery Ruzicka talking bread last year at the Campbell farmers' market while a long line of customers patiently waits. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Ruzicka's concept had a \u003ca href=\"http://www.chompinggrounds.com/2014/02/manresa-bread-project.html\" target=\"_blank\">phenomenally successful preview\u003c/a> in local farmers' markets while it still had \"project\" attached to its name. After it was launched in 2013 at the Campbell market, the Manresa booth would already have a line of customers before the farmers' market even opened waiting to snatch up her creations, which would be sold out in a couple of hours. \u003c/p>\n\u003cp>It's easy to see why. Choices included lusciously rich, deeply flavored chocolate brioche (like chocolate-on-chocolate cupcakes but a zillion times better), super-crusty, unusual breads like buckwheat cherry and polenta sourdough, seedy epi baguettes (\"people love them to an insane and shocking amount,\" states a bemused Ruzicka) and a revolving selection of other enticements. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One customer in line last year pretty much summed up the attitude: “The bread is addictive. Now I can’t have other bread. It’s not the same,” said Kathy Finley of San Jose. The good news is that with the Manresa Bread Project having graduated to ManresaBread, the supply has become a whole lot larger.\u003c/p>\n\u003cfigure id=\"attachment_93100\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/Avery-in-kitchen.jpg\" alt=\"Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\" width=\"1000\" height=\"634\" class=\"size-full wp-image-93100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-400x254.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/Avery-in-kitchen-320x203.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Avery Ruzicka now oversees a crew of four in the new 3,000-square-foot production facility, featuring the big Italian oven behind her. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Eager investors were quite happy to help kick off this endeavor, which now includes Ruzicka and her new staff of four-plus bakers all working in a newly created, 3,000-square-foot production plant a mile or so from the retail bakery. It started producing edibles on December 31 to support the New Years Eve reopening of the restaurant after a devastating fire last summer. Compared to the lengthy period when she scrounged space and ingredients in the Manresa kitchen in the early morning hours after the restaurant closed, this is baking heaven.\u003c/p>\n\u003cp>The spacious facility features temperature-controlled proofing and holding rooms, lavishly large areas for mixing and shaping and a 19,000-pound Italian oven that can bake 100 loaves at once. The baking crew produces all the bread for the restaurant -- levains, baguettes, brioche and a nut bread for cheese service -- and still sells products at two or so farmers' markets. A new customer is the posh \u003ca href=\"http://www.rosewoodhotels.com/en/sand-hill-menlo-park\" target=\"_blank\">Rosewood Sand Hill\u003c/a> hotel in Menlo Park above \u003ca href=\"http://en.wikipedia.org/wiki/Sand_Hill_Road\" target=\"_blank\">VC row\u003c/a>. More farmers' markets, some additional carefully chosen accounts like the Rosewood and what's expected to be bang-up business in the little retail store are in the future.\u003c/p>\n\u003cp>\"My immediate goal is to be the Los Gatos neighborhood bakery,\" says Ruzicka. \"The same relationship we have with our customers at the farmers' markets -- we know their names and what they like to buy -- I want that to be what happens in our bakery.\"\u003c/p>\n\u003cfigure id=\"attachment_93102\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/making-brioche.jpg\" alt=\"Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\" width=\"1000\" height=\"645\" class=\"size-full wp-image-93102\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-400x258.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-800x516.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-768x495.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/making-brioche-320x206.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Two of the skilled bakers of ManresaBread make orange chocolate brioche in the new facility. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Given the evidence so far, ManresaBread seems to have created its own niche -- one that doesn't track other bakeries. \"We don't want to do 10 different kinds of scones or cookies,\" she explains. \"None of us are super excited about doing cakes. Or eclairs or cupcakes. We're more interested in flavor; slightly more rustic. Well, not rustic, but we're not going to put gold leaf on anything anytime soon.\" \u003c/p>\n\u003cp>Her ingredient- and technique-driven products will get a boost from an Austrian grain mill that was just purchased. She's searching for local organic grain sources -- not easy to find, alas -- and hopes to use milled-in-house flour for the restaurant's bread and will also start making crackers with this flour as well. \"It's a good showcase for a really wonderful flavor,\" she says about crackers. \u003c/p>\n\u003cp>Other organic flour will also be utilized in the bakery. Like some other artisan bakeries in the Bay Area, ManresaBread had been using \u003ca href=\"http://giustos.com/\" target=\"_blank\">Guisto's\u003c/a> flour but Ruzicka's obsessive quality standards led her to a better option. \u003ca href=\"http://www.camascountrymill.com/\" target=\"_blank\">Camas Country Mill\u003c/a> in Oregon works with select growers to produce flours with superb properties. \"It goes directly from farmer to mill,\" she explains. \"I'm really happy with that flour.\" It enables longer fermentations, which translate to deeper flavors.\u003c/p>\n\u003cfigure id=\"attachment_93103\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/pastries.jpg\" alt='Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway' width=\"1000\" height=\"1508\" class=\"size-full wp-image-93103\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-400x603.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-800x1206.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-768x1158.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/pastries-320x483.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recent creations include a luscious hazelnut tea cake (front) with a dab of ganache and irresistible \"monkey bread.\" Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Her breads, which rely on in-house starters, are super crusty, have excellent hole patterns and feature multi-dimensional tastes. But ManresaBread also offers temptations in the pastry realm, particularly \"\u003ca href=\"http://en.wikipedia.org/wiki/Laminated_dough\" target=\"_blank\">laminated\u003c/a>\" pastries, which is the professional term for the butter-layered puff-pastry doughs used for items like croissants and \u003ca href=\"http://en.wikipedia.org/wiki/Kouign-amann\" target=\"_blank\">kouign-amann\u003c/a>. Naturally, Ruzicka uses low-moisture French butter.\u003c/p>\n\u003cp>In current production, for example, are savory puff-pastry tarts with onion and Gruyère cheese, a caramelized apple tart with cream cheese filling and super-delicious \"monkey bread,\" which is croissant dough tossed with cinnamon and sugar with a buttery molasses schmear. \"The outside caramelizes and they're really, really good,\" explains Ruzicka.\u003c/p>\n\u003cp>This is a fine description for another recent creation, little individual tea cakes rich with hazelnuts that have a generous dot of chocolate ganache in the middle. The bakers also have a way with brioche, from an orange-with-chocolate version to a savory variety featuring grain mustard, ham and Gouda cheese.\u003c/p>\n\u003cfigure id=\"attachment_93098\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/almost-open.jpg\" alt=\"Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-93098\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-400x265.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/almost-open-320x212.jpg 320w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Final construction is taking place at the retail store a short walk from Manresa restaurant, which will feature take-out bread, pastries and coffee. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Like the restaurant, ManresaBread will chase the seasons in its evolving offerings. Today's orange and chocolate brioche will become chocolate and eventually strawberry brioche after citrus season is over. Fortunately, \"we definitely don't have customers coming up and saying, you should make a cupcake or a coconut layer cake,\" laughs Ruzicka when discussing customer response to her bakery's seldom-seen creations.\u003c/p>\n\u003cp>The soon-to-open retail store near the restaurant will offer take-out bakery items and coffee only. If the response is anything like that at the farmers' markets, there won't be much room for lingering, anyway. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ManresaBread\u003c/strong> (opening date not yet available)\u003cbr>\n276 N. Santa Cruz Ave., Los Gatos\u003cbr>\nHours: Wednesday-Sunday, 7-4 p.m.\u003cbr>\nAlso available at Sunday farmers' markets in Campbell and Palo Alto; and at \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a> in downtown Santa Cruz, beginning in March.\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/manresabread\" target=\"_blank\">@manresabread\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/manresabread\" target=\"_blank\">Manresa Bread\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay",
"title": "Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. (Let me know if I missed your favorite oyster destination in the comments below.)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92684,92683,92682\"]\u003c/p>\n\u003cp>One of two classic French bistros in the East Bay (the other being Café Rouge), \u003cstrong>À Côté\u003c/strong> is a solid destination for a simple plate of oysters, though they don’t even appear as a choice on the online menu. There’s usually only a couple of options, and on our last visit they were Marin Miyagi, the most commonly grown oyster variety on the West Coast, and Steamboat, from Steamboat Island in Puget Sound, served with a savory granite with a chile kick. (You can ask for cocktail sauce or mignonette, if you prefer.) The former, named after the region in Japan where Miyagis originated, tend to be mildly briny, medium-crisp, and quite meaty, while the Steamboats are sweeter, with a melon undercurrent. The wine list is a huge strength of the restaurant, featuring natural wines (a rarity on this side of the bay) and an oft-changing series of flights from Lesbos, Croatia, or some other region you’ve most likely not drunk your way through—yet.\u003c/p>\n\u003cp>\u003ca href=\"http://acoterestaurant.com\" target=\"_blank\">\u003cstrong>À Côté\u003c/strong>\u003c/a>\u003cbr>\n5478 College Ave., Oakland [\u003ca href=\"http://bit.ly/1CslRnr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 655-6469\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92687,92686,92685\"]\u003c/p>\n\u003cp>One of Oakland’s most happening new restaurants, \u003cstrong>alaMar\u003c/strong> is a perfect pairing with a flick at \u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>, and while the menu is mostly about all kinds of seafood other than oysters, it’s one of the few places I recommend that serves them up in any way other than simply shucked, with sauce on the side. These Kumiai bivalves (named after the native residents of Baja) are small and deep-cupped, so always juicy. They’re also very briny, so chef Nelson German’s light-handed addition of cilantro, ginger, and hickory-smoked Tabasco makes sense. I wish the wine list branched out beyond California, but I might be a minority in this regard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/15DC4tT\" target=\"_blank\">\u003cstrong>alaMar\u003c/strong>\u003c/a>\u003cbr>\n100 Grand Ave., Oakland [\u003ca href=\"http://goo.gl/42f8j9\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon, 11:30am-2:30pm and 5pm-9pm; Fri, 11:30am-2:30pm and 5pm-10:30pm ; Sat, 5-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92705,92704,92703\"]\u003c/p>\n\u003cp>A dozen oysters at \u003cstrong>Café Rouge\u003c/strong>, followed by a burger and fries, is one of the best dinners in Berkeley, if you ask me. This lovely spot down on Fourth Street has long been an anchor in the East Bay food scene, with its careful attention to sourcing ingredients and always-simple presentation. There are typically four oyster choices. We recently had Hog Island Sweets, Kumamotos, Rock Points, and Beausoleils, a nice mix. Hog Islands are, perhaps, the most-seen oyster on Bay Area menus, as they come from right up the road in Marshall, a speck of a town near Point Reyes. And they’re the oyster that I would long for if lived elsewhere, as they’ve rooted a great nostalgia in me for their mineral flavor and perfect balance between saltiness and sweetness. Pretty little Kumamotos are a Japanese variety now grown throughout coastal Washington and in far Northern California. They’re more sweet than briny, with a medium firmness. Rock Points from Quilcene, Washington are their opposite cousin: medium-size, crisp oysters with more brininess than sweetness. Beau Soleils, from New Brunswick, are raised in floating bags, constantly rubbing up against their neighbors, which leaves them clean and consistently formed. They are firm and mild, among the mildest oysters available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net\" target=\"_blank\">\u003cstrong>Café Rouge\u003c/strong>\u003c/a>\u003cbr>\n1782 Fourth St., Berkeley [\u003ca href=\"http://goo.gl/coRTaI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 525-1440\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm and 5pm-10pm; Sun, 11am-9pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cafe_Rouge\" target=\"_blank\">@Cafe_Rouge\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92721,92720,92719\"]\u003c/p>\n\u003cp>May I just cut to the chase and say that \u003cstrong>Hopscotch\u003c/strong> is my absolute favorite oyster destination on this quite marvelous list? This quaint restaurant, with a stellar menu of cooked foods, such as black cod marinated in sake lees, buttermilk fried chicken, and a very respectable burger, offers the most beautifully shucked and presented oysters I’ve had anywhere in California south of Tomales Bay. When I visited, the oyster of the day was shigoku, which means “ultimate” in Japanese. Grown in Willapa Bay, WA, they are lightly briny, with a crisp texture and mild artichoke flavor. And Hopscotch serves them with the best mignonette I tried on this go-‘round, hands down. The secret? Instead of straight vinegar with shallots, chef Kyle Itani balances the vinegar with a bit of sparkling wine, which sweetens it slightly (but not too much), and takes the acidic edge off. Even more special is his treatment of these beautiful bivalves in what he calls “yonsei” style, with sea urchin, salmon roe, and ponzu. Just the best. And there’s a Loire Valley Muscadet from Domaine Vinet that is the perfect pairing for either style of oyster.\u003c/p>\n\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave., Oakland [\u003ca href=\"http://goo.gl/5dUFLF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10:30am-11pm; Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92724,92723,92722\"]\u003c/p>\n\u003cp>Like many new restaurants these days, \u003cstrong>Hutch Bar & Kitchen\u003c/strong>, in uptown Oakland, wants to be a bar that serves compelling food, and to some extent, it does. But the focus on oysters that’s implied by the signage outside is a bit misleading. They do have oysters, and they’re good, but they only have Marin Miyagis, which is one of the most commonly found in these parts. And about all they have to drink with them is whiskey. That said, tequila goes very nicely with oysters, unlike the bourbons and scotches that populate the list. The rest of the food menu, which is heavily influenced by New Orleans and points south, is pricey and, frankly, odd, given that this is primarily a whiskey bar. So, I recommend this joint for oysters (served with cider mignonette) and Espolon tequila. Now that’s a nice pairing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hutchoakland.com\" target=\"_blank\">\u003cstrong>Hutch Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2022 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/CT07F3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 419-0622\u003cbr>\nHours: Tues-Sat, 4-10pm; Sun, 5-9\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hutchbarandkitchen\" target=\"_blank\">Hutch bar & kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hutchoakland\" target=\"_blank\">@hutchoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92693,92692,92691\"]\u003c/p>\n\u003cp>\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong> is my favorite discovery on this list. A 2014 newcomer to the Oakland Embarcadero scene, Jack’s has the look and feel of a bonafide oyster bar, with piles of the main event on display up front. They also have the biggest variety around, and on our last stop we enjoyed perfectly shucked Kusshis, Fanny Bays, Kumamotos, and Marin Miyagis (on daily special @$1.50 a pop). And there’s a wealth of other seafood options than oysters, so you can easily have a happy seafood extravaganza.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksoakland.com\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water St., Jack London Square, Oakland [\u003ca href=\"http://bit.ly/1GH23kc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 271-7952\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm; Sun, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jacks-Oyster-Bar-Fish-House/799736230044301\" target=\"_blank\">Jack's Oyster Bar & Fish House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacksoakland\" target=\"_blank\">@jacksoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92696,92694,92695\"]\u003c/p>\n\u003cp>\u003cstrong>Marc 49\u003c/strong> is not a dining destination, but it is a cheap-oyster destination. On Sundays and Wednesdays, there’s a $1 oyster special, and it’s never the measly rejects on offer at some other local happy hours that shall remained unnamed (unless you ask me). Recently, cleanly shucked Churchills from Washington were served super-cold, with a classic mignonette (and the kitchen produced two dozen within five minutes of our ordering them). While the wine list is nothing to write home about, there are some worthy cocktails, my favorite being the Farewell to Arms, with Herradura reposado, Nonino amaro, vanilla bitters, and Campari.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marc49.com\" target=\"_blank\">\u003cstrong>Marc 49\u003c/strong>\u003c/a>\u003cbr>\n4915 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/AJJ5g0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-2100\u003cbr>\nHours: Mon-Fri, 5pm-closing; Sat, noon-closing; Sun, 11am-closing\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marc.fortynine.3\" target=\"_blank\">Marc Forty-Nine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Marc49_CA\" target=\"_blank\">@Marc49_CA\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92699,92698,92697\"]\u003c/p>\n\u003cp>A sleeper of a restaurant, mostly known to residents of North Oakland, \u003cstrong>Marica\u003c/strong> is a small, lively spot that has fresh oysters every day. There’s usually only one variety, and the Kumiai has been the go-to of late. Sit at the pretty bar and order a dozen with Roederer Brut by the glass. Marica is also among the friendliest restaurants in town. It’s obvious from casual eavesdropping that this family-owned place serves many happy regulars.\u003c/p>\n\u003cp>\u003ca href=\"https://maricafood.wordpress.com\" target=\"_blank\">\u003cstrong>Marica\u003c/strong>\u003c/a>\u003cbr>\n5301 College Ave., Oakland [\u003ca href=\"http://bit.ly/1GH7bVu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-8388\u003cbr>\nHours: Daily, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MaricaRestaurant\" target=\"_blank\">Marica Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92702,92701,92700\"]\u003c/p>\n\u003cp>My other big discovery on this elongated oyster adventure was \u003cstrong>Rockin’ Crawfish\u003c/strong>, a dive if there ever was one, with graffiti-covered walls, empty cans as “art,” and more rolls of paper towels than Costco. And what’s more, they don’t serve wine! Beer lovers are in luck, as are devotees of quality oysters. We had a dozen Kusshis for $22.99, and these would’ve been $12 if we’d thought to go on a Monday or Tuesday. Suffice it to say we’ll be back for the crawfish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.therockincrawfish.com/index\" target=\"_blank\">\u003cstrong>Rockin’ Crawfish\u003c/strong>\u003c/a>\u003cbr>\n211 Foothill Blvd., Oakland [\u003ca href=\"http://goo.gl/3GFtZq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 251-1657\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Rockin-Crawfish/111667318870214\" target=\"_blank\">The Rockin' Crawfish\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92689,92688,92690\"]\u003c/p>\n\u003cp>While \u003cstrong>The Cook and Her Farmer\u003c/strong> launched last year in Old Oakland as primarily an oyster bar, the po’ boys, mussels, grilled cheese sandwiches, and homemade pickles seem to get more traction. So, when we visited, there was only one kind of bivalve on the menu—Marin Miyagi— but they were lovingly shucked before our eyes and served with lemon and mignonette. Next to the homemade Kennebec fries and a kale salad for good measure, a meal worthy of repeating was born.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St., Swan’s Marketplace, Old Oakland [\u003ca href=\"http://goo.gl/s24sCo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Tues-Wed, 9am-6pm; Thurs, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tcahfoakland\" target=\"_blank\">@tcahfoakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. ",
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"title": "Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. (Let me know if I missed your favorite oyster destination in the comments below.)\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 classic French bistros in the East Bay (the other being Café Rouge), \u003cstrong>À Côté\u003c/strong> is a solid destination for a simple plate of oysters, though they don’t even appear as a choice on the online menu. There’s usually only a couple of options, and on our last visit they were Marin Miyagi, the most commonly grown oyster variety on the West Coast, and Steamboat, from Steamboat Island in Puget Sound, served with a savory granite with a chile kick. (You can ask for cocktail sauce or mignonette, if you prefer.) The former, named after the region in Japan where Miyagis originated, tend to be mildly briny, medium-crisp, and quite meaty, while the Steamboats are sweeter, with a melon undercurrent. The wine list is a huge strength of the restaurant, featuring natural wines (a rarity on this side of the bay) and an oft-changing series of flights from Lesbos, Croatia, or some other region you’ve most likely not drunk your way through—yet.\u003c/p>\n\u003cp>\u003ca href=\"http://acoterestaurant.com\" target=\"_blank\">\u003cstrong>À Côté\u003c/strong>\u003c/a>\u003cbr>\n5478 College Ave., Oakland [\u003ca href=\"http://bit.ly/1CslRnr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 655-6469\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of Oakland’s most happening new restaurants, \u003cstrong>alaMar\u003c/strong> is a perfect pairing with a flick at \u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>, and while the menu is mostly about all kinds of seafood other than oysters, it’s one of the few places I recommend that serves them up in any way other than simply shucked, with sauce on the side. These Kumiai bivalves (named after the native residents of Baja) are small and deep-cupped, so always juicy. They’re also very briny, so chef Nelson German’s light-handed addition of cilantro, ginger, and hickory-smoked Tabasco makes sense. I wish the wine list branched out beyond California, but I might be a minority in this regard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/15DC4tT\" target=\"_blank\">\u003cstrong>alaMar\u003c/strong>\u003c/a>\u003cbr>\n100 Grand Ave., Oakland [\u003ca href=\"http://goo.gl/42f8j9\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon, 11:30am-2:30pm and 5pm-9pm; Fri, 11:30am-2:30pm and 5pm-10:30pm ; Sat, 5-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice Range: $$ (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>A dozen oysters at \u003cstrong>Café Rouge\u003c/strong>, followed by a burger and fries, is one of the best dinners in Berkeley, if you ask me. This lovely spot down on Fourth Street has long been an anchor in the East Bay food scene, with its careful attention to sourcing ingredients and always-simple presentation. There are typically four oyster choices. We recently had Hog Island Sweets, Kumamotos, Rock Points, and Beausoleils, a nice mix. Hog Islands are, perhaps, the most-seen oyster on Bay Area menus, as they come from right up the road in Marshall, a speck of a town near Point Reyes. And they’re the oyster that I would long for if lived elsewhere, as they’ve rooted a great nostalgia in me for their mineral flavor and perfect balance between saltiness and sweetness. Pretty little Kumamotos are a Japanese variety now grown throughout coastal Washington and in far Northern California. They’re more sweet than briny, with a medium firmness. Rock Points from Quilcene, Washington are their opposite cousin: medium-size, crisp oysters with more brininess than sweetness. Beau Soleils, from New Brunswick, are raised in floating bags, constantly rubbing up against their neighbors, which leaves them clean and consistently formed. They are firm and mild, among the mildest oysters available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net\" target=\"_blank\">\u003cstrong>Café Rouge\u003c/strong>\u003c/a>\u003cbr>\n1782 Fourth St., Berkeley [\u003ca href=\"http://goo.gl/coRTaI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 525-1440\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm and 5pm-10pm; Sun, 11am-9pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cafe_Rouge\" target=\"_blank\">@Cafe_Rouge\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>May I just cut to the chase and say that \u003cstrong>Hopscotch\u003c/strong> is my absolute favorite oyster destination on this quite marvelous list? This quaint restaurant, with a stellar menu of cooked foods, such as black cod marinated in sake lees, buttermilk fried chicken, and a very respectable burger, offers the most beautifully shucked and presented oysters I’ve had anywhere in California south of Tomales Bay. When I visited, the oyster of the day was shigoku, which means “ultimate” in Japanese. Grown in Willapa Bay, WA, they are lightly briny, with a crisp texture and mild artichoke flavor. And Hopscotch serves them with the best mignonette I tried on this go-‘round, hands down. The secret? Instead of straight vinegar with shallots, chef Kyle Itani balances the vinegar with a bit of sparkling wine, which sweetens it slightly (but not too much), and takes the acidic edge off. Even more special is his treatment of these beautiful bivalves in what he calls “yonsei” style, with sea urchin, salmon roe, and ponzu. Just the best. And there’s a Loire Valley Muscadet from Domaine Vinet that is the perfect pairing for either style of oyster.\u003c/p>\n\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave., Oakland [\u003ca href=\"http://goo.gl/5dUFLF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10:30am-11pm; Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many new restaurants these days, \u003cstrong>Hutch Bar & Kitchen\u003c/strong>, in uptown Oakland, wants to be a bar that serves compelling food, and to some extent, it does. But the focus on oysters that’s implied by the signage outside is a bit misleading. They do have oysters, and they’re good, but they only have Marin Miyagis, which is one of the most commonly found in these parts. And about all they have to drink with them is whiskey. That said, tequila goes very nicely with oysters, unlike the bourbons and scotches that populate the list. The rest of the food menu, which is heavily influenced by New Orleans and points south, is pricey and, frankly, odd, given that this is primarily a whiskey bar. So, I recommend this joint for oysters (served with cider mignonette) and Espolon tequila. Now that’s a nice pairing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hutchoakland.com\" target=\"_blank\">\u003cstrong>Hutch Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2022 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/CT07F3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 419-0622\u003cbr>\nHours: Tues-Sat, 4-10pm; Sun, 5-9\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hutchbarandkitchen\" target=\"_blank\">Hutch bar & kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hutchoakland\" target=\"_blank\">@hutchoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong> is my favorite discovery on this list. A 2014 newcomer to the Oakland Embarcadero scene, Jack’s has the look and feel of a bonafide oyster bar, with piles of the main event on display up front. They also have the biggest variety around, and on our last stop we enjoyed perfectly shucked Kusshis, Fanny Bays, Kumamotos, and Marin Miyagis (on daily special @$1.50 a pop). And there’s a wealth of other seafood options than oysters, so you can easily have a happy seafood extravaganza.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksoakland.com\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water St., Jack London Square, Oakland [\u003ca href=\"http://bit.ly/1GH23kc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 271-7952\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm; Sun, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jacks-Oyster-Bar-Fish-House/799736230044301\" target=\"_blank\">Jack's Oyster Bar & Fish House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacksoakland\" target=\"_blank\">@jacksoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Marc 49\u003c/strong> is not a dining destination, but it is a cheap-oyster destination. On Sundays and Wednesdays, there’s a $1 oyster special, and it’s never the measly rejects on offer at some other local happy hours that shall remained unnamed (unless you ask me). Recently, cleanly shucked Churchills from Washington were served super-cold, with a classic mignonette (and the kitchen produced two dozen within five minutes of our ordering them). While the wine list is nothing to write home about, there are some worthy cocktails, my favorite being the Farewell to Arms, with Herradura reposado, Nonino amaro, vanilla bitters, and Campari.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marc49.com\" target=\"_blank\">\u003cstrong>Marc 49\u003c/strong>\u003c/a>\u003cbr>\n4915 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/AJJ5g0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-2100\u003cbr>\nHours: Mon-Fri, 5pm-closing; Sat, noon-closing; Sun, 11am-closing\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marc.fortynine.3\" target=\"_blank\">Marc Forty-Nine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Marc49_CA\" target=\"_blank\">@Marc49_CA\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A sleeper of a restaurant, mostly known to residents of North Oakland, \u003cstrong>Marica\u003c/strong> is a small, lively spot that has fresh oysters every day. There’s usually only one variety, and the Kumiai has been the go-to of late. Sit at the pretty bar and order a dozen with Roederer Brut by the glass. Marica is also among the friendliest restaurants in town. It’s obvious from casual eavesdropping that this family-owned place serves many happy regulars.\u003c/p>\n\u003cp>\u003ca href=\"https://maricafood.wordpress.com\" target=\"_blank\">\u003cstrong>Marica\u003c/strong>\u003c/a>\u003cbr>\n5301 College Ave., Oakland [\u003ca href=\"http://bit.ly/1GH7bVu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-8388\u003cbr>\nHours: Daily, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MaricaRestaurant\" target=\"_blank\">Marica Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My other big discovery on this elongated oyster adventure was \u003cstrong>Rockin’ Crawfish\u003c/strong>, a dive if there ever was one, with graffiti-covered walls, empty cans as “art,” and more rolls of paper towels than Costco. And what’s more, they don’t serve wine! Beer lovers are in luck, as are devotees of quality oysters. We had a dozen Kusshis for $22.99, and these would’ve been $12 if we’d thought to go on a Monday or Tuesday. Suffice it to say we’ll be back for the crawfish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.therockincrawfish.com/index\" target=\"_blank\">\u003cstrong>Rockin’ Crawfish\u003c/strong>\u003c/a>\u003cbr>\n211 Foothill Blvd., Oakland [\u003ca href=\"http://goo.gl/3GFtZq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 251-1657\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Rockin-Crawfish/111667318870214\" target=\"_blank\">The Rockin' Crawfish\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003cstrong>The Cook and Her Farmer\u003c/strong> launched last year in Old Oakland as primarily an oyster bar, the po’ boys, mussels, grilled cheese sandwiches, and homemade pickles seem to get more traction. So, when we visited, there was only one kind of bivalve on the menu—Marin Miyagi— but they were lovingly shucked before our eyes and served with lemon and mignonette. Next to the homemade Kennebec fries and a kale salad for good measure, a meal worthy of repeating was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 10 Popular South Bay Bánh Mì Shops",
"title": "Bay Area Bites Guide to 10 Popular South Bay Bánh Mì Shops",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>It is easy to see why \u003ca href=\"http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC\" target=\"_blank\">bánh mì\u003c/a> are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. The typical bánh mì consists of a baguette (often the deciding factor between a good and great bánh mì), tangy pickled carrots and daikon radish, zesty cilantro, spicy slices of jalapeno and meat or fish. Some shops will add homemade mayonnaise, soy sauce or extra veggies such as scallions and cucumbers. Bánh mì fillings range from the traditional combination of ham, headcheese and pâté to the more approachable barbecued or grilled pork. However you enjoy your bánh mì you will surely find a favorite from this list of ten unique bánh mì shops in the South Bay.\u003c/p>\n\u003cp>And feel free to add to this list by sharing your favorite South Bay bánh mì shops in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92584,92583,92585,92586\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/huong-lan-sandwich-san-jose-2\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1655 Tully Road, San Jose [\u003ca href=\"http://goo.gl/YmTBFk\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 258-8868\u003cbr>\nHours: Mon-Sun 5am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Huong-Lan-Sandwiches/126589787415351\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HLSandwiches\" target=\"_blank\">\u003cstrong>@HLSandwiches\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>This popular East San Jose deli and small grocery store serves traditional bánh mì as well as other Vietnamese dishes such as vermicelli bowls. The grilled pork bánh mì sets itself apart from others with the addition of peanuts for an enjoyable crunchy texture. Huong Lan dresses their sandwiches with the traditional pickled veggies and a light spread of mayonnaise.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92592,92590,92591,92588,92589\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-huong-sandwiches-san-jose?osq=Thanh+Huong+Sandwich\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich\u003c/strong>\u003c/a>\u003cbr>\n2593 Senter Road, San Jose [\u003ca href=\"http://goo.gl/ekMfFt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 297-0595\u003cbr>\nHours: Mon-Sun 6:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Huong-Sandwich/114017151963718\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Perhaps the bread is what makes Thanh Huong’s bánh mì so popular. The baguettes are kept warm in a small oven and have a crisp, crunchy crust. The breads spongy interior does well to absorb the generous smear of mayonnaise. If you're a pork fan, the sweet and smoky grilled pork bánh mì is your ticket. If you’d like a more traditional option the sweet, salty ham and peppery pâté is a delicious combination.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92597,92594,92596,92595,92598\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kims-sandwiches-san-jose\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1816 Tully Road, San Jose [\u003ca href=\"http://goo.gl/oXLs9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 270-8903\u003cbr>\nHours: Mon-Sun 7:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kims-Sandwich/144289099059750?rf=270654129705467\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Kim’s Sandwiches is a small family-run shop tucked away in the back of Lion Plaza shopping center. Inside you will find no chairs or tables to sit down, but many consider this a go-to spot for bánh mì in San Jose. Popular bánh mì fillings include bright red and juicy portions of pork belly; savory and smoky shredded charcoaled pork; and peppery pork meatball. All sandwiches come with pickled carrots and daikon sprouts, white and green onions and a special spread of creamy butter mayonnaise.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92602,92604,92601,92600,92603\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-hung-sunnyvale?osq=Cam+Hung+Sandwich+%26+Coffee\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich & Coffee\u003c/strong>\u003c/a>\u003cbr>\n903 Reed Avenue, Sunnyvale [\u003ca href=\"http://goo.gl/S28DQF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 408-735-8989\u003cbr>\nHours: Mon-Fri 7:30am-7:30pm; Sat-Sun 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cam-Hung-Sandwich-Coffee/215235255191622\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich and Coffee\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Cam Hung is a small, family-run shop located in the corner of a Sunnyvale strip mall. The sandwiches here arrive on squat crusty baguettes still warm from the toaster oven. The popular sweet pork sandwich has a unique kick of five spice seasoning. While the traditional combination sandwich comes with ham, headcheese and a peppery pâté.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92607,92608,92606\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thien-huong-sandwiches-and-bakery-san-jose\" target=\"_blank\">\u003cstrong>Thien Huong Sandwiches and Bakery \u003c/strong>\u003c/a>\u003cbr>\n1181 Story Rd, San Jose [\u003ca href=\"http://goo.gl/HkxM29\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 289-8188\u003cbr>\nHours: Mon-Sun 5am-8pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This small bakery may not have anywhere to sit on the inside but it has remained a popular San Jose destination for bánh mì as well as freshly baked baguettes. The bánh mì selection is pretty standard here but the fillings are generous and come with a unique addition of cucumber spears and diced scallions.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92612,92613,92611,92610\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/phat-tri-san-jose\" target=\"_blank\">\u003cstrong>Phat Tri\u003c/strong>\u003c/a>\u003cbr>\n1210 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Phat+Tri/@37.33305,-121.852257,15z/data=!4m2!3m1!1s0x0:0xd11525e3fb838bb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-2877\u003cbr>\nHours: Mon-Sun 4:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Tri-Bakery/223949000950952?rf=212386975468789\" target=\"_blank\">\u003cstrong>Phat Tri Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Phat Tri is another bánh mì shop that maintains great popularity despite having no actual seating in the store. At first $5 seems overly steep for the typically inexpensive bánh mì. Yet when you get your massive, foot long sandwich all is well. Phat Tri may be most popular for their bold flavored, coarse pâté on the special combination sandwich (also available as an addition to other sandwiches.) However, the strong flavor may not be the best option for first timers. For those looking to get their hands on some newly legal foie gras, Phat Tri sells cans and jars of the fatty liver in their deli section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92621,92623,92622,92620\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/thanh-son-hien-khanh-san-jose\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\n990 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Thanh+Son+Hien+Khanh/@37.331014,-121.855297,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2abb5daf45:0xd1065df54761be06\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 975-0135\u003cbr>\nHours: Mon-Tue 7am-8pm; Thu-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Son-Hien-Khanh/114424178581790\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Thanh Son Hien Khanh may not have the cult following of other South Bay bánh mì shops but the sandwich offerings are quite tasty and the prepared food selection is plentiful. Skinny torpedo sandwiches here are served toasted and crunchy with admittedly minimal fillings. The grilled pork has a huge kick of spice from some very potent jalapenos while the special combination is savory and rich without the gristly texture of headcheese.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92628,92625,92626,92627\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigons-bakery-san-jose\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\n953 McLaughlin Ave, San Jose [\u003ca href=\"https://www.google.com/maps/place/Saigon's+Bakery/@37.334345,-121.856093,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2ae34ac555:0xf578098824c0d439\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-9744\u003cbr>\nHours: Mon-Sun 6am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaigonsBakery\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Saigon’s Bakery can be affectionately described as \"a hole in the wall\" in a busy shopping mall in San Jose’s Little Saigon neighborhood. The store sells two types of bánh mì: the standard baguette and a squat “short bread” roll. The short bread sandwiches come with a popular buy two get one free special. The housemade breads crunch and flake under your bite. The barbecue pork sandwich comes slathered in a sweet, creamy glaze.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92632,92633,92631,92630\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/dakao-san-jose\" target=\"_blank\">\u003cstrong>Dakao\u003c/strong>\u003c/a>\u003cbr>\n98 East San Salvador Street, San Jose [\u003ca href=\"https://www.google.com/maps/place/Dakao+Restaurant/@37.33071,-121.883937,17z/data=!3m1!4b1!4m2!3m1!1s0x808fccb74feaa103:0xfb2dbbe5735d59a7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 286-7260\u003cbr>\nHours: Mon-Sat 7am-9pm; Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DakaoSanJose\" target=\"_blank\">\u003cstrong>Dakao San Jose\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>A longtime favorite for San Jose State students looking to grab a cheap bite to eat, Dakao serves Vietnamese noodle soups, rice dishes and, of course, bánh mì. The sandwiches are available on a standard baguette or croissants as well. Those looking to branch out from the comfort of barbecue or grilled pork should try the pork with pork skin bánh mì.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92635,92637,92638,92636,92639\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.leesandwiches.com/\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n939 West El Camino Real #108, Sunnyvale [\u003ca href=\"https://www.google.com/maps/place/Lee's+Sandwiches/@37.371717,-122.045614,17z/data=!3m1!4b1!4m2!3m1!1s0x808fb6f3a0addcf5:0xefa2ae9f6b9b1bc1\" target=\"_blank\">map\u003c/a>] Multiple additional locations.\u003cbr>\nPh: (408) 774-0595\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LeesSandwiches\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/leesandwiches\" target=\"_blank\">@leesandwiches\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Lee’s Sandwiches may be considered by some to be the McDonald's of Vietnamese cuisine but perhaps that is what keeps this franchise so popular. Here you will find an array of cheap sandwiches and packaged Vietnamese dishes. If you’ve never had a bánh mì before, perhaps you should start with the grilled pork at Lee’s and then use that as a baseline of comparison to other v as you become more adventurous.\u003c/p>\n\n",
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"excerpt": "It is easy to see why bánh mì are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. Here is a list of ten unique bánh mì shops in the South Bay. ",
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"description": "It is easy to see why bánh mì are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. Here is a list of ten unique bánh mì shops in the South Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It is easy to see why \u003ca href=\"http://en.wikipedia.org/wiki/B%C3%A1nh_m%C3%AC\" target=\"_blank\">bánh mì\u003c/a> are so popular. A leftover influence from French colonization, these Vietnamese sandwiches are inexpensive and bursting with great flavors and textures. The typical bánh mì consists of a baguette (often the deciding factor between a good and great bánh mì), tangy pickled carrots and daikon radish, zesty cilantro, spicy slices of jalapeno and meat or fish. Some shops will add homemade mayonnaise, soy sauce or extra veggies such as scallions and cucumbers. Bánh mì fillings range from the traditional combination of ham, headcheese and pâté to the more approachable barbecued or grilled pork. However you enjoy your bánh mì you will surely find a favorite from this list of ten unique bánh mì shops in the South Bay.\u003c/p>\n\u003cp>And feel free to add to this list by sharing your favorite South Bay bánh mì shops 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>\u003ca href=\"http://www.yelp.com/biz/huong-lan-sandwich-san-jose-2\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1655 Tully Road, San Jose [\u003ca href=\"http://goo.gl/YmTBFk\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 258-8868\u003cbr>\nHours: Mon-Sun 5am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Huong-Lan-Sandwiches/126589787415351\" target=\"_blank\">\u003cstrong>Huong Lan Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/HLSandwiches\" target=\"_blank\">\u003cstrong>@HLSandwiches\u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>This popular East San Jose deli and small grocery store serves traditional bánh mì as well as other Vietnamese dishes such as vermicelli bowls. The grilled pork bánh mì sets itself apart from others with the addition of peanuts for an enjoyable crunchy texture. Huong Lan dresses their sandwiches with the traditional pickled veggies and a light spread of mayonnaise.\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/thanh-huong-sandwiches-san-jose?osq=Thanh+Huong+Sandwich\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich\u003c/strong>\u003c/a>\u003cbr>\n2593 Senter Road, San Jose [\u003ca href=\"http://goo.gl/ekMfFt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 297-0595\u003cbr>\nHours: Mon-Sun 6:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Huong-Sandwich/114017151963718\" target=\"_blank\">\u003cstrong>Thanh Huong Sandwich \u003c/strong>\u003c/a>\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Perhaps the bread is what makes Thanh Huong’s bánh mì so popular. The baguettes are kept warm in a small oven and have a crisp, crunchy crust. The breads spongy interior does well to absorb the generous smear of mayonnaise. If you're a pork fan, the sweet and smoky grilled pork bánh mì is your ticket. If you’d like a more traditional option the sweet, salty ham and peppery pâté is a delicious combination.\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/kims-sandwiches-san-jose\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n1816 Tully Road, San Jose [\u003ca href=\"http://goo.gl/oXLs9i\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 270-8903\u003cbr>\nHours: Mon-Sun 7:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kims-Sandwich/144289099059750?rf=270654129705467\" target=\"_blank\">\u003cstrong>Kim’s Sandwiches \u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Kim’s Sandwiches is a small family-run shop tucked away in the back of Lion Plaza shopping center. Inside you will find no chairs or tables to sit down, but many consider this a go-to spot for bánh mì in San Jose. Popular bánh mì fillings include bright red and juicy portions of pork belly; savory and smoky shredded charcoaled pork; and peppery pork meatball. All sandwiches come with pickled carrots and daikon sprouts, white and green onions and a special spread of creamy butter mayonnaise.\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/cam-hung-sunnyvale?osq=Cam+Hung+Sandwich+%26+Coffee\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich & Coffee\u003c/strong>\u003c/a>\u003cbr>\n903 Reed Avenue, Sunnyvale [\u003ca href=\"http://goo.gl/S28DQF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 408-735-8989\u003cbr>\nHours: Mon-Fri 7:30am-7:30pm; Sat-Sun 9am-7:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Cam-Hung-Sandwich-Coffee/215235255191622\" target=\"_blank\">\u003cstrong>Cam Hung Sandwich and Coffee\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Cam Hung is a small, family-run shop located in the corner of a Sunnyvale strip mall. The sandwiches here arrive on squat crusty baguettes still warm from the toaster oven. The popular sweet pork sandwich has a unique kick of five spice seasoning. While the traditional combination sandwich comes with ham, headcheese and a peppery pâté.\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/thien-huong-sandwiches-and-bakery-san-jose\" target=\"_blank\">\u003cstrong>Thien Huong Sandwiches and Bakery \u003c/strong>\u003c/a>\u003cbr>\n1181 Story Rd, San Jose [\u003ca href=\"http://goo.gl/HkxM29\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 289-8188\u003cbr>\nHours: Mon-Sun 5am-8pm\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This small bakery may not have anywhere to sit on the inside but it has remained a popular San Jose destination for bánh mì as well as freshly baked baguettes. The bánh mì selection is pretty standard here but the fillings are generous and come with a unique addition of cucumber spears and diced scallions.\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/phat-tri-san-jose\" target=\"_blank\">\u003cstrong>Phat Tri\u003c/strong>\u003c/a>\u003cbr>\n1210 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Phat+Tri/@37.33305,-121.852257,15z/data=!4m2!3m1!1s0x0:0xd11525e3fb838bb\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-2877\u003cbr>\nHours: Mon-Sun 4:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Phat-Tri-Bakery/223949000950952?rf=212386975468789\" target=\"_blank\">\u003cstrong>Phat Tri Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Phat Tri is another bánh mì shop that maintains great popularity despite having no actual seating in the store. At first $5 seems overly steep for the typically inexpensive bánh mì. Yet when you get your massive, foot long sandwich all is well. Phat Tri may be most popular for their bold flavored, coarse pâté on the special combination sandwich (also available as an addition to other sandwiches.) However, the strong flavor may not be the best option for first timers. For those looking to get their hands on some newly legal foie gras, Phat Tri sells cans and jars of the fatty liver in their deli section.\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/thanh-son-hien-khanh-san-jose\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\n990 Story Road, San Jose [\u003ca href=\"https://www.google.com/maps/place/Thanh+Son+Hien+Khanh/@37.331014,-121.855297,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2abb5daf45:0xd1065df54761be06\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 975-0135\u003cbr>\nHours: Mon-Tue 7am-8pm; Thu-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Thanh-Son-Hien-Khanh/114424178581790\" target=\"_blank\">\u003cstrong>Thanh Son Hien Khanh\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Thanh Son Hien Khanh may not have the cult following of other South Bay bánh mì shops but the sandwich offerings are quite tasty and the prepared food selection is plentiful. Skinny torpedo sandwiches here are served toasted and crunchy with admittedly minimal fillings. The grilled pork has a huge kick of spice from some very potent jalapenos while the special combination is savory and rich without the gristly texture of headcheese.\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/saigons-bakery-san-jose\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\n953 McLaughlin Ave, San Jose [\u003ca href=\"https://www.google.com/maps/place/Saigon's+Bakery/@37.334345,-121.856093,17z/data=!3m1!4b1!4m2!3m1!1s0x808fcd2ae34ac555:0xf578098824c0d439\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 271-9744\u003cbr>\nHours: Mon-Sun 6am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SaigonsBakery\" target=\"_blank\">\u003cstrong>Saigon’s Bakery\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>Saigon’s Bakery can be affectionately described as \"a hole in the wall\" in a busy shopping mall in San Jose’s Little Saigon neighborhood. The store sells two types of bánh mì: the standard baguette and a squat “short bread” roll. The short bread sandwiches come with a popular buy two get one free special. The housemade breads crunch and flake under your bite. The barbecue pork sandwich comes slathered in a sweet, creamy glaze.\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/dakao-san-jose\" target=\"_blank\">\u003cstrong>Dakao\u003c/strong>\u003c/a>\u003cbr>\n98 East San Salvador Street, San Jose [\u003ca href=\"https://www.google.com/maps/place/Dakao+Restaurant/@37.33071,-121.883937,17z/data=!3m1!4b1!4m2!3m1!1s0x808fccb74feaa103:0xfb2dbbe5735d59a7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 286-7260\u003cbr>\nHours: Mon-Sat 7am-9pm; Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DakaoSanJose\" target=\"_blank\">\u003cstrong>Dakao San Jose\u003c/strong>\u003c/a>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>A longtime favorite for San Jose State students looking to grab a cheap bite to eat, Dakao serves Vietnamese noodle soups, rice dishes and, of course, bánh mì. The sandwiches are available on a standard baguette or croissants as well. Those looking to branch out from the comfort of barbecue or grilled pork should try the pork with pork skin bánh mì.\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.leesandwiches.com/\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\n939 West El Camino Real #108, Sunnyvale [\u003ca href=\"https://www.google.com/maps/place/Lee's+Sandwiches/@37.371717,-122.045614,17z/data=!3m1!4b1!4m2!3m1!1s0x808fb6f3a0addcf5:0xefa2ae9f6b9b1bc1\" target=\"_blank\">map\u003c/a>] Multiple additional locations.\u003cbr>\nPh: (408) 774-0595\u003cbr>\nHours: Mon-Sun 7am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LeesSandwiches\" target=\"_blank\">\u003cstrong>Lee’s Sandwiches\u003c/strong>\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/leesandwiches\" target=\"_blank\">@leesandwiches\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lee’s Sandwiches may be considered by some to be the McDonald's of Vietnamese cuisine but perhaps that is what keeps this franchise so popular. Here you will find an array of cheap sandwiches and packaged Vietnamese dishes. If you’ve never had a bánh mì before, perhaps you should start with the grilled pork at Lee’s and then use that as a baseline of comparison to other v as you become more adventurous.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol",
"title": "Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol",
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"content": "\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n",
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"excerpt": "Prosperous, pricey and now the \"it\" spot for eating on the Peninsula and in the South Bay, Palo Alto hosts a growing collection of multi-ethnic restaurants and food businesses, including hot transplants from San Francisco and elsewhere.",
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"title": "Palo Alto's Buzzy Restaurant Scene Making It the South-of-SF Foodie Capitol | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92537\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/downtown-Palo-Alto.jpg\" alt=\" With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\" width=\"1000\" height=\"594\" class=\"size-full wp-image-92537\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">With its multiple eateries and light-bedecked trees, Palo Alto's main restaurant row attracts lots of diners to this Peninsula city. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>New eateries opening constantly, multiple farmers markets, mushrooming specialty shops dishing up things like artisan ice cream, chocolates and exotic baked goods, out-of-town eaters flocking in to munch -- this must be San Francisco, right? Well, yes, but it also describes Palo Alto circa 2015.\u003c/p>\n\u003cp>Happily for those living in what was once considered the vast culinary desert south of the city, good grub can be found without a drive into San Francisco. And today's most prosperous foodie town in this area is decidedly posh Palo Alto. While social media comments and person-on-the-street opinions put Palo Alto on top, one can see harder evidence by just walking through the city's downtown.\u003c/p>\n\u003cp>By category, restaurants rule when it comes to local businesses. Those eateries that don't fully attract the swarm of locals, office workers and visitors are quickly transformed into the next concept, with vacant storefronts a rarity. One short block alone boasts two French bistros and two artisan chocolate shops.\u003c/p>\n\u003cp>Among all these newcomers is a slew of new spots recently opened by successful San Francisco-based enterprises like a \u003ca href=\"http://pizzeriadelfina.com/paloalto/\" target=\"_blank\">Pizzeria Delfina\u003c/a>, a \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a> outpost, a new \u003ca href=\"http://www.sushirrito.com/\" target=\"_blank\">Sushirrito\u003c/a> (devoted to sushi/burrito hybrids) and a \u003ca href=\"http://www.toutsweetsf.com/\" target=\"_blank\">Tout Sweet Patisserie\u003c/a> from a former Top Chef desserts winner. Naturally, a \u003ca href=\"https://bluebottlecoffee.com/cafes\" target=\"_blank\">Blue Bottle café\u003c/a> will be coming to town, too. \u003c/p>\n\u003cfigure id=\"attachment_92535\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Pizzeria-Delfina.jpg\" alt=\"Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\" width=\"1000\" height=\"473\" class=\"size-full wp-image-92535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among the San Francisco-based restaurant empires having made a beeline into downtown Palo Alto is Pizzeria Delfina, which boasts one of the best patios in town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the successful incoming food businesses arriving on Palo Alto's tree-lined streets (the town is named for a particularly tall redwood) also hail from other locales. Already in town and drumming up business is a location of Los Angeles' \u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\">Umami Burger\u003c/a> chain. Bankrolled by Silicon Valley venture capitalists, the husband-and-wife team running popular \u003ca href=\"http://www.matteistavern.com/\" target=\"_blank\">Mattei's Tavern\u003c/a> in the Santa Barbara wine country is currently revamping the space of a former Mandarin restaurant into what will likely be a seasonal, up-to-the-minute new endeavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Launched last summer was a slim storefront location of \u003ca href=\"http://www.davidstea.com/\" target=\"_blank\">David's Tea\u003c/a>, a Canada-based chain that already has five Bay Area shops. Meanwhile, after establishing stores in other thriving California cities, the \u003ca href=\"http://www.belcampomeatco.com/restaurant/palo-alto/\" target=\"_blank\">Belcampo Meat Company\u003c/a> opened locally in 2014, selling its super-sustainable, stratospherically priced meat and some alluring lunch fare to a welcoming audience. Upscale, iconic burger joint \u003ca href=\"http://gotts.com/\" target=\"_blank\">Gott's Roadside\u003c/a> of the Napa Valley also came to town in 2013.\u003c/p>\n\u003cfigure id=\"attachment_92538\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Belcampo.jpg\" alt=\"Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\" width=\"1000\" height=\"1508\" class=\"size-full wp-image-92538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butcher Matthew Prentice at Belcampo Meat in Palo Alto offers patrons free-range, organic meat from animals that the company raises, slaughters and sells direct. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Another of the city's perpetually packed new hits is \u003ca href=\"http://www.lureandtill.com/\" target=\"_blank\">Lure + Till\u003c/a>, featuring the modern fare of former Gitane chef Patrick Kelly and craft cocktails spearheaded by former San Francisco mixologist Carlos Yturria. It's symbolic of the changes in Palo Alto that this sexy operation with its open-air deck in front is located on the ground floor of what used to be a grungy residential hotel that has been utterly remodeled to attract the high-tech movers and shakers who frequent the town.\u003c/p>\n\u003cp>Yturria says he spent more than 10 years telling anyone who would listen about the promise of Palo Alto but by no means all the success stories are by outsiders. Wander a couple of short blocks from the glitzy spot where he now mixes heady concoctions and you'll find \u003ca href=\"http://orenshummus.com/\" target=\"_blank\">Oren's Hummus Shop\u003c/a> offering Israeli street food at modest prices. Just look for the crowds of people waiting to get into this little eatery. \u003c/p>\n\u003cp>Launched by serial tech entrepreneur \u003ca href=\"https://angel.co/orendob\" target=\"_blank\">Oren Dobronsky\u003c/a> -- who is still busily starting new companies in town -- Oren's Hummus has done such enormous business that it has opened a second location in Mountain View, a catering company and is soon to introduce a packaged food line. Also thriving is a budding Burmese restaurant empire that started about three years ago in Palo Alto with \u003ca href=\"http://www.rangoonruby.com/\" target=\"_blank\">Rangoon Ruby\u003c/a> that now runs another location in San Carlos and a third called \u003ca href=\"http://www.burmaruby.com/\" target=\"_blank\">Burma Ruby\u003c/a> that is just blocks away from the original. Now, that's confidence.\u003c/p>\n\u003cfigure id=\"attachment_92536\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waiting-for-hummus.jpg\" alt=\"Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\" width=\"1000\" height=\"801\" class=\"size-full wp-image-92536\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oren's Hummus always has a line, with patrons attracted by the moderately priced food featuring garbanzo beans imported from Israel. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Similarly, the extroverted owner of Turkish/Kurdish restaurant \u003ca href=\"http://www.anatoliankitchenpaloalto.com/\" target=\"_blank\">Anatolian Kitchen\u003c/a> was so successful that he opened a \u003ca href=\"http://www.firstcrush.com/\" target=\"_blank\">cafe and wine bar\u003c/a> in Union Square and recently expanded his original eatery. He is following a formula long seen in other hyper-popular Palo Alto restaurants opened years ago such as perennially crowded Greek taverna \u003ca href=\"http://www.evvia.net/home/\" target=\"_blank\">Evvia\u003c/a> and sophisticated purveyor of modern Vietnamese fare \u003ca href=\"http://www.tamarinerestaurant.com/\" target=\"_blank\">Tamarine\u003c/a>. Both get high marks in rankings like those from Zagat and you're likely to bump into notables like Apple CEO Tim Cook while waiting for a table.\u003c/p>\n\u003cp>Evvia spun off sister restaurant \u003ca href=\"http://www.kokkari.com/home/\" target=\"_blank\">Kokkari\u003c/a> in San Francisco -- also a longtime success -- while Tamarine's owners launched a handsome second restaurant in the city named Bong Su that unfortunately closed during the last economic downturn. The mother ship still sails on, however, with full reservation books and pleased patrons.\u003c/p>\n\u003cfigure id=\"attachment_92543\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Tamarine.jpg\" alt=\"Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\" width=\"1000\" height=\"618\" class=\"size-full wp-image-92543\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to Tamarine -- a longtime favorite Silicon Valley executive hangout -- get tasty modern Vietnamese food and might bump into people like Apple CEO Tim Cook while waiting for a table. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Besides its population of well-heeled, often food-conscious consumers, Palo Alto has other factors favorable to would-be restaurateurs and shop owners. For a city of just 67,000, this college town -- it was \u003ca href=\"http://en.wikipedia.org/wiki/Palo_Alto,_California\" target=\"_blank\">established by Leland Stanford\u003c/a> as a tee-totaling burg when he built his \u003ca href=\"http://www.stanford.edu/\" target=\"_blank\">famous university\u003c/a> -- has several commercial areas hosting upscale food businesses. Besides the cute downtown, there's a second shopping district to the south along \u003ca href=\"http://www.destinationpaloalto.com/pages/d/california-avenue?visitor_info_id=23\" target=\"_blank\">California Avenue\u003c/a> that contains many food places and is the expanding locale of one of the city's at-least three farmers markets. \u003c/p>\n\u003cp>Sprawling \u003ca href=\"http://www.simon.com/mall/stanford-shopping-center\" target=\"_blank\">Stanford Shopping Center\u003c/a> has long had dining and retail food offerings while the newest home to a slew of food options is revamped \u003ca href=\"http://www.tandcvillage.com/\" target=\"_blank\">Town & Country Village\u003c/a> near the university. There are 20 food businesses in this rustic center that include \u003ca href=\"http://www.mayfieldbakery.com/\" target=\"_blank\">Mayfield Bakery & Cafe\u003c/a> -- a popular farm-to-table eatery run by the group that also operates \u003ca href=\"http://www.sprucesf.com/\" target=\"_blank\">Spruce\u003c/a> in San Francisco -- \u003ca href=\"http://www.calafiapaloalto.com/\" target=\"_blank\">Calafia Cafe\u003c/a>, launched by former Google first chef \u003ca href=\"http://www.chefcharlieayers.com/\" target=\"_blank\">Charlie Ayers\u003c/a>, Gott's, \u003ca href=\"http://www.karascupcakes.com/\" target=\"_blank\">Kara's Cupcakes\u003c/a>, \u003ca href=\"http://howiesartisanpizza.com/\" target=\"_blank\">Howie's Artisan Pizza\u003c/a> from longtime white-tablecloth chef Howard Bulka, and more. One notable tenant is the first location of \u003ca href=\"http://www.asianbox.com/\" target=\"_blank\">Asian Box\u003c/a>, a fast-casual place featuring pan-Asian street food overseen by a protégé of the Slanted Door's Charles Phan. It now has four other locations and expects to open several more this year.\u003c/p>\n\u003cfigure id=\"attachment_92542\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Mayfield.jpg\" alt=\"Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\" width=\"1000\" height=\"649\" class=\"size-full wp-image-92542\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayfield Bakery & Cafe is located in the revamped Town & Country Village, which now contains 20 food businesses. As a result, it can be difficult to find parking in the low-height, rustic shopping center. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Although Palo Alto's population, historically, was primarily white, a recent influx of Asian immigrants has influenced the food businesses in town. The Asian community here -- according to some estimates, now climbing toward a third of residents -- is as prosperous as one would expect in this wealthy city where median housing prices are now $2.1 million. \u003ca href=\"http://www.theatlantic.com/china/archive/2013/11/why-chinese-people-buy-so-many-homes-in-palo-alto/281234/\" target=\"_blank\">Chinese immigrants\u003c/a> with lots of cash in their pockets, in particular, are rushing to town due to the excellent schools, great climate and amenities, helping push residential prices ever upward. \u003c/p>\n\u003cp>Increasingly, eating spots are catering to newly arrived Asians. Some of the Hong Kong dim sum specialties at \u003ca href=\"http://www.taipanpaloalto.com/\" target=\"_blank\">Tai Pan\u003c/a> restaurant are now also available at \u003ca href=\"http://steampaloalto.com/\" target=\"_blank\">Steam\u003c/a> nearby, a handsome new wood-bedecked boîte on the main drag that particularly draws Chinese patrons. This smallish city now has two new milk tea shops downtown -- \u003ca href=\"http://www.t4.com.tw/en/\" target=\"_blank\">T4\u003c/a> and \u003ca href=\"http://gong-cha-usa.com/\" target=\"_blank\">Gong Cha\u003c/a> -- where folks can get their fix of sweetened \u003ca href=\"http://en.wikipedia.org/wiki/Bubble_tea\" target=\"_blank\">boba tea\u003c/a>. And another newish place with a large Asian clientele is \u003ca href=\"http://www.parisbaguetteusa.com/\" target=\"_blank\">Paris Baguette\u003c/a>, part of a huge Korea-based chain selling so-so French pastries and sandwich fixings in a cafeteria environment. \u003c/p>\n\u003cp>There are other food concepts that have been multiplying. No less than four high-end ice cream stores have arrived in town, adding to a supply that already included several popular shops. \u003ca href=\"http://www.tinpotcreamery.com/\" target=\"_blank\">Tin Pot Creamery\u003c/a>, launched by a former Facebook chef, is a thriving artisan producer that has now expanded to a second shop in Los Altos. Two other small-batch producers in Palo Alto are microcreamery \u003ca href=\"http://scoopmicrocreamery.com/\" target=\"_blank\">Scoop\u003c/a>, using liquid nitrogen to freeze their luscious product, and \u003ca href=\"http://gelataio.us/\" target=\"_blank\">Gelataio\u003c/a>, offering made-from-scratch gelato. And then there's new \u003ca href=\"https://www.creamnation.com/\" target=\"_blank\">CREAM\u003c/a>, always with long lines, serving the cold stuff packed between homemade cookies. Ice cream crawl, anyone?\u003c/p>\n\u003cfigure id=\"attachment_92540\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Gelataio.jpg\" alt=\"Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\" width=\"1000\" height=\"663\" class=\"size-full wp-image-92540\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Getatio is one of several new high-end ice cream shops in town, making luscious gelato and sorbet from scratch. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>But the risky restaurant business never guarantees success, even in a robust foodie mecca like Palo Alto. Too many burger joints, too many Indian spots, an excess of Thai places, an extra, unneeded Caribbean eatery and, particularly, a huge overabundance of Italian and pizza joints all competing in a somewhat small downtown led to fallout and turnover in recent years. Despite the success of Anatolian Kitchen, an \"Istanbul street food\" cafe in town is usually empty while a Korean eatery -- not the only one in town, interestingly -- didn't last very long on the main drag.\u003c/p>\n\u003cp>\"You see a lot of turnover because people think, 'I want to be in Palo Alto' and they sign a lease and know nothing about the restaurant business,\" explains Guillaume Bienaimé, the young proprietor/chef of \u003ca href=\"http://zolapa.com\" target=\"_blank\">Zola\u003c/a>, a five-month-old modern French bistro that quickly hopped to the forefront for the food obsessed in town.\u003c/p>\n\u003cfigure id=\"attachment_92541\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Guilliame-B.jpg\" alt=\"French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\" width=\"1000\" height=\"904\" class=\"size-full wp-image-92541\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">French-American chef Guillaume Bienaimé recently opened his first restaurant, Zola, which instantly struck a chord with Palo Altans seeking creative French bistro food. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>Having graduated from culinary school and made his bones at other successful restaurants, Bienaimé knew all about balancing the city's scandalously high lease costs against other factors to end up in the black. With its fresh but satisfyingly French menu, convivial atmosphere and entrees at around $26, Zola has been a great canvas upon which Bienaimé creates food honoring his bilingual French-American background.\u003c/p>\n\u003cp>Choosing to plant his own first restaurant in the place where he once lived as a kid was a no-brainer. \"It's a lively town. People go out at night. They drink wine,\" he says. \"I've always felt there was an energy here.\" Nevertheless, employing the high standards of an ambitious professional chef, Bienaimé also believes that \"there are a lot of bad restaurants. There's still a huge disparity of what should be here and what is here.\"\u003c/p>\n\u003cfigure id=\"attachment_92544\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/Zola.jpg\" alt=\"Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\" width=\"1000\" height=\"683\" class=\"size-full wp-image-92544\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zola inhabits a small space, so overflow patrons don't mind grabbing one of the little tables on the street in front, which accommodate walk-ins. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>He's thinking of the massive, gaudy \u003ca href=\"http://www.thecheesecakefactory.com/\" target=\"_blank\">Cheesecake Factory\u003c/a> planted on a restaurant row mainly inhabited by smaller, proprietor-owned spots. Other, more-upscale chains running Palo Alto branches include businesses like \u003ca href=\"http://www.pfchangs.com/index.aspx\" target=\"_blank\">P.F. Chang's\u003c/a>, \u003ca href=\"http://www.maxsworld.com/index.php\" target=\"_blank\">Max's Opera Cafe\u003c/a> and \u003ca href=\"http://www.ilfornaio.com/\" target=\"_blank\">Il Fornaio\u003c/a>, while -- blessedly -- the fast-food outlets in town are largely found along uncharming El Camino Real.\u003c/p>\n\u003cp>While quite a few Palo Alto restaurants get solid rankings from patrons and regional critics, only one has been honored by the tire guys. Ethereal French restaurant \u003ca href=\"http://www.baumerestaurant.com/\" target=\"_blank\">Baumé\u003c/a> in South Palo Alto has two Michelin stars while 21 San Francisco restaurants were awarded between one and three stars in the \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\">2015 guide\u003c/a>.\u003c/p>\n\u003cp>But Bienaimé doesn't think what Palo Alto needs is more \"elitist food\" but rather \"regular restaurants that serve American farm-to-table food.\" He wouldn't mind seeing more fun, high-quality Japanese spots, either. \u003c/p>\n\u003cp>But local tastes might need to broaden a bit first. Palo Altans might have a lot of money -- \u003ca href=\"http://patch.com/california/paloalto/palo-alto-boasts-10-billionaires\" target=\"_blank\">10 billionaires\u003c/a> reside there, says Forbes magazine -- and its citizens are well-educated and well-traveled. But that doesn't mean most of them are ready for sea urchin or beef tendon, which San Francisco chefs don't hesitate to offer.\u003c/p>\n\u003cfigure id=\"attachment_92539\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chain-restaurants.jpg\" alt=\"While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\" width=\"1000\" height=\"629\" class=\"size-full wp-image-92539\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">While the majority of Palo Alto's teeming restaurant scene comprises individually owned eateries, some chains like Cheesecake Factory and Paris Baguette have also come to town. Photo: Susan Hathaway\u003c/figcaption>\u003c/figure>\n\u003cp>\"Can you imagine if I did a calves liver entree?\" sighs Bienaimé. \"Even the squab I put on was my least-selling special of all time.\" Now, that's a pity because his juicy, big-flavored bird was actually quite divine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But the people colonizing Palo Alto's many restaurants these days aren't trying to compete with San Francisco eaters. Thank you very much, they're happy to stroll along the clean sidewalks, enjoy the lit-up trees along the main street and pick from among one of the biggest, most generally appealing selection of restaurants on the Peninsula and in the South Bay.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Will Environmentalists Fall For Faux Fish Made From Plants?",
"title": "Will Environmentalists Fall For Faux Fish Made From Plants?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\" alt=\"Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/23/15)\u003c/p>\n\u003cp>It's a dead ringer for Ahi tuna sashimi. It cuts into glistening slivers that are firm and juicy. And it's got a savory bite.\u003c/p>\n\u003cp>But this flesh-like food is not fish. It's made of tomato, and it's what San Francisco chef James Corwell hopes could be one small step toward saving \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/07/why-some-chefs-just-cant-quit-serving-bluefin-tuna/\">imperiled species of fish, like bluefin tuna\u003c/a>.\u003c/p>\n\u003cp>\"What I want is to create a great sushi experience without the tuna,\" Corwell tells The Salt.\u003c/p>\n\u003cp>To make this \u003ca href=\"http://www.tomatosushi.com/\" target=\"_blank\">Tomato Sushi\u003c/a>, he skins and removes the seeds from fresh Roma tomatoes. Then he vacuum seals them in sturdy plastic bags and cooks them in hot water for about an hour — a technique called \u003cem>sous-vide\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The process firms up the tomatoes and creates a texture similar to tuna. Corwell throws in a few more ingredients (he won't divulge what they are), and slices them up. When eaten with sushi rice, nori, ginger, soy sauce and wasabi, they're delicious.\u003c/p>\n\u003cp>Corwell is not the only entrepreneur experimenting with fish-like alternatives to seafood. (His product is so far available at one retail market in San Francisco and via mail order.) But with issues like overfishing, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea/\" target=\"_blank\">bycatch\u003c/a> and high mercury levels gaining traction with consumers, it may only be a matter of time before demand kickstarts a faux-fish movement on the heels of the plant-based protein revolution already underway.\u003c/p>\n\u003cp>So far, a handful of sushi chefs and food manufacturers are testing the waters. \u003ca href=\"http://sophieskitchen.net/html/home.html\" target=\"_blank\">Sophie's Kitchen\u003c/a> makes vegan calamari, scallops and fish fillets, with most products breaded and ready to bake or fry. Their VeganToona actually comes in a can; it's made from pea protein, potato starch, seaweed powder and olive oil.\u003c/p>\n\u003cfigure id=\"attachment_92302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\" alt='\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR' width=\"1000\" height=\"667\" class=\"size-full wp-image-92302\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardein.com/product-type/fishless\" target=\"_blank\">Garden Protein International\u003c/a> uses soybeans and other plant material to make a line of vegan meat substitutes, including a \"Fishless Fillet.\"\u003c/p>\n\u003cp>But in spite of these trailblazers, the alt-seafood market is still a few steps behind plant-based alternatives to meat, egg and dairy products.\u003c/p>\n\u003cp>\u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>, a company based in Los Angeles, makes vegan ground beef and chicken strips with soy and pea protein. \"We take [amino acids, fats, carbohydrates and minerals] and, with heat and pressure, stitch them together in the architecture of meat protein,\" he says. \"We do what it takes a cow two years to do in three minutes.\"\u003c/p>\n\u003cp>\u003ca href=\"Impossible%20Foods\">Impossible Foods\u003c/a> is making plant-based beef, complete with bioengineered plant-based blood, and cheese. Hampton Creek Foods makes a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\" target=\"_blank\">vegan mayonnaise\u003c/a> with pea protein in place of eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://muufri.com/\" target=\"_blank\">Muufri\u003c/a> is a small firm still in the research-and-development stages of creating milk — without the cow. The production process, explains one of the company's \u003ca href=\"http://blog.muufri.com/\" target=\"_blank\">founders\u003c/a>, Isha Datar, involves genetically modified yeast cells, which reassemble amino acids into milk-like form.\u003c/p>\n\u003cp>Datar says that her company is not inventing new versions of dairy products. \"We're just learning new ways to make the same product,\" Datar says.\u003c/p>\n\u003cp>So far, Brown of Beyond Meat, who has been a vegan for about 15 years, has not seriously attempted making vegan fish. But he says he is thinking about it.\u003c/p>\n\u003cp>\"I'm not interested in making [plant protein] behave like meat,\" he says — a reference to tofu burgers, Tofurkey and myriad other meat alternatives made primarily with soybeans and other legumes. He wants to make real fish, and he believes tuna flesh will not be hard to approximate with his meat-making machinery. \"Tuna has a similar architecture to the proteins we're already working on.\"\u003c/p>\n\u003cp>He says he was once approached by a canned tuna distributor interested in an odor-free albacore. But overall, Brown says, the demand for manufactured fish is not great enough yet. He says most vegan food tech is aimed for now at using plants to replicate meat products because of negative media portrayals of factory farming.\u003c/p>\n\u003cp>San Franciscans, it seems, have a few options for vegan alternatives to seafood. Earlier this month, \u003ca href=\"http://www.tatakisushibar.com/#%21services3/c14ii\" target=\"_blank\">restaurateur\u003c/a> and sustainable fisheries advocate Casson Trenor opened a restaurant there called \u003ca href=\"https://www.facebook.com/ShizenSF\" target=\"_blank\">Shizen Vegan Sushi Bar and Izakaya\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92303\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\" alt=\"Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen \" width=\"500\" class=\"size-full wp-image-92303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen\u003c/figcaption>\u003c/figure>\n\u003cp>\"So much of sushi is visual, and using vegetables gives us the opportunity to use so many beautiful colors,\" Trenor says. \"We have some dishes that feature the bright color of tuna meat. Are we trying to mimic maguro? No. Are we trying to put purple and red into the menu? Yes.\"\u003c/p>\n\u003cp>Corwell of Tomato Sushi was first convinced of the need to shift away from eating the bigger tuna species after visiting Tokyo's celebrated Tsukiji fish market in 2007. He was stunned by the hundreds of frozen bluefin carcasses sprawled across the warehouse floor.\u003c/p>\n\u003cp>\"The way I learned to cook with big slabs of meat [and fish] isn't going to be possible in the future, and that's nothing to be scared of,\" Corwell says.\u003c/p>\n\u003cp>Tuna isn't his only focus. Corwell has created an eggplant-based rendition of unagi and a granular seasoning blend meant to taste like dried, salted bonito flakes. Through the use of fermented ingredients and yeast, caramelization and lots of stovetop test runs, Corwell says he hopes to develop many more vegan sushi products.\u003c/p>\n\u003cp>\"[Tomato Sushi] is the just the tip of the iceberg,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92301\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-1_enl-343634ca9006377c3959be435b37e2e660488d94-e1422085910838.jpg\" alt=\"Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92301\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef James Corwell's nigiri sushi rolls made with Tomato Sushi, a plant-based tuna alternative, in San Francisco. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Alastair Bland, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/23/379124798/will-environmentalists-fall-for-faux-fish-made-from-plants\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/23/15)\u003c/p>\n\u003cp>It's a dead ringer for Ahi tuna sashimi. It cuts into glistening slivers that are firm and juicy. And it's got a savory bite.\u003c/p>\n\u003cp>But this flesh-like food is not fish. It's made of tomato, and it's what San Francisco chef James Corwell hopes could be one small step toward saving \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/07/why-some-chefs-just-cant-quit-serving-bluefin-tuna/\">imperiled species of fish, like bluefin tuna\u003c/a>.\u003c/p>\n\u003cp>\"What I want is to create a great sushi experience without the tuna,\" Corwell tells The Salt.\u003c/p>\n\u003cp>To make this \u003ca href=\"http://www.tomatosushi.com/\" target=\"_blank\">Tomato Sushi\u003c/a>, he skins and removes the seeds from fresh Roma tomatoes. Then he vacuum seals them in sturdy plastic bags and cooks them in hot water for about an hour — a technique called \u003cem>sous-vide\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The process firms up the tomatoes and creates a texture similar to tuna. Corwell throws in a few more ingredients (he won't divulge what they are), and slices them up. When eaten with sushi rice, nori, ginger, soy sauce and wasabi, they're delicious.\u003c/p>\n\u003cp>Corwell is not the only entrepreneur experimenting with fish-like alternatives to seafood. (His product is so far available at one retail market in San Francisco and via mail order.) But with issues like overfishing, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/why-500-million-u-s-seafood-meals-get-dumped-in-the-sea/\" target=\"_blank\">bycatch\u003c/a> and high mercury levels gaining traction with consumers, it may only be a matter of time before demand kickstarts a faux-fish movement on the heels of the plant-based protein revolution already underway.\u003c/p>\n\u003cp>So far, a handful of sushi chefs and food manufacturers are testing the waters. \u003ca href=\"http://sophieskitchen.net/html/home.html\" target=\"_blank\">Sophie's Kitchen\u003c/a> makes vegan calamari, scallops and fish fillets, with most products breaded and ready to bake or fry. Their VeganToona actually comes in a can; it's made from pea protein, potato starch, seaweed powder and olive oil.\u003c/p>\n\u003cfigure id=\"attachment_92302\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/fake-fish-2_enl-f6131a84cb3fa370b636d91da03aed3c57fe7193-e1422086003468.jpg\" alt='\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR' width=\"1000\" height=\"667\" class=\"size-full wp-image-92302\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\"What I want is to create a great sushi experience without the tuna,\" Chef James Corwell says. Photo: Alastair Bland for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://gardein.com/product-type/fishless\" target=\"_blank\">Garden Protein International\u003c/a> uses soybeans and other plant material to make a line of vegan meat substitutes, including a \"Fishless Fillet.\"\u003c/p>\n\u003cp>But in spite of these trailblazers, the alt-seafood market is still a few steps behind plant-based alternatives to meat, egg and dairy products.\u003c/p>\n\u003cp>\u003ca href=\"http://beyondmeat.com/\" target=\"_blank\">Beyond Meat\u003c/a>, a company based in Los Angeles, makes vegan ground beef and chicken strips with soy and pea protein. \"We take [amino acids, fats, carbohydrates and minerals] and, with heat and pressure, stitch them together in the architecture of meat protein,\" he says. \"We do what it takes a cow two years to do in three minutes.\"\u003c/p>\n\u003cp>\u003ca href=\"Impossible%20Foods\">Impossible Foods\u003c/a> is making plant-based beef, complete with bioengineered plant-based blood, and cheese. Hampton Creek Foods makes a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/06/13/191029875/why-bill-gates-is-investing-in-chicken-less-eggs\" target=\"_blank\">vegan mayonnaise\u003c/a> with pea protein in place of eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://muufri.com/\" target=\"_blank\">Muufri\u003c/a> is a small firm still in the research-and-development stages of creating milk — without the cow. The production process, explains one of the company's \u003ca href=\"http://blog.muufri.com/\" target=\"_blank\">founders\u003c/a>, Isha Datar, involves genetically modified yeast cells, which reassemble amino acids into milk-like form.\u003c/p>\n\u003cp>Datar says that her company is not inventing new versions of dairy products. \"We're just learning new ways to make the same product,\" Datar says.\u003c/p>\n\u003cp>So far, Brown of Beyond Meat, who has been a vegan for about 15 years, has not seriously attempted making vegan fish. But he says he is thinking about it.\u003c/p>\n\u003cp>\"I'm not interested in making [plant protein] behave like meat,\" he says — a reference to tofu burgers, Tofurkey and myriad other meat alternatives made primarily with soybeans and other legumes. He wants to make real fish, and he believes tuna flesh will not be hard to approximate with his meat-making machinery. \"Tuna has a similar architecture to the proteins we're already working on.\"\u003c/p>\n\u003cp>He says he was once approached by a canned tuna distributor interested in an odor-free albacore. But overall, Brown says, the demand for manufactured fish is not great enough yet. He says most vegan food tech is aimed for now at using plants to replicate meat products because of negative media portrayals of factory farming.\u003c/p>\n\u003cp>San Franciscans, it seems, have a few options for vegan alternatives to seafood. Earlier this month, \u003ca href=\"http://www.tatakisushibar.com/#%21services3/c14ii\" target=\"_blank\">restaurateur\u003c/a> and sustainable fisheries advocate Casson Trenor opened a restaurant there called \u003ca href=\"https://www.facebook.com/ShizenSF\" target=\"_blank\">Shizen Vegan Sushi Bar and Izakaya\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_92303\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/nigiri-dishes_enl-c7880541a4b2e390f1242dcf5b1cc72eb5ad4dbc.jpg\" alt=\"Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen \" width=\"500\" class=\"size-full wp-image-92303\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nigiri dishes from Shizen restaurant in San Francisco, California. Photo: Courtesy of Shizen\u003c/figcaption>\u003c/figure>\n\u003cp>\"So much of sushi is visual, and using vegetables gives us the opportunity to use so many beautiful colors,\" Trenor says. \"We have some dishes that feature the bright color of tuna meat. Are we trying to mimic maguro? No. Are we trying to put purple and red into the menu? Yes.\"\u003c/p>\n\u003cp>Corwell of Tomato Sushi was first convinced of the need to shift away from eating the bigger tuna species after visiting Tokyo's celebrated Tsukiji fish market in 2007. He was stunned by the hundreds of frozen bluefin carcasses sprawled across the warehouse floor.\u003c/p>\n\u003cp>\"The way I learned to cook with big slabs of meat [and fish] isn't going to be possible in the future, and that's nothing to be scared of,\" Corwell says.\u003c/p>\n\u003cp>Tuna isn't his only focus. Corwell has created an eggplant-based rendition of unagi and a granular seasoning blend meant to taste like dried, salted bonito flakes. Through the use of fermented ingredients and yeast, caramelization and lots of stovetop test runs, Corwell says he hopes to develop many more vegan sushi products.\u003c/p>\n\u003cp>\"[Tomato Sushi] is the just the tip of the iceberg,\" he says.\u003c/p>\n\u003cp>\u003cem>Alastair Bland is a freelance writer based in San Francisco who covers food, agriculture and the environment.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chipotle's Pulled Pork Highlights Debate Over Sow Welfare",
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"content": "\u003cfigure id=\"attachment_92225\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\" alt=\" Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-92225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/19/15)\u003c/p>\n\u003cp>About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.\u003c/p>\n\u003cp>The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's \u003ca href=\"http://www.chipotle.com/en-us/fwi/animals/animals.aspx\">animal welfare standards\u003c/a>.\u003c/p>\n\u003cp>But when David Maren heard the news, he had a pretty good idea what the problem was.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maren is the founder of \u003ca href=\"http://www.grassfedbeef.org/Beyond-Organic-Pork/\">Tendergrass Farms\u003c/a>, near Roanoke, Va. It's an online marketer of meat and organic lard from a network of farmers. The farmers raise their pigs Chipotle-style: The animals get no antibiotics or growth-promoting drugs. They aren't confined inside buildings. In fact, most of them spend their whole life on pasture.\u003c/p>\n\u003cp>Maren says it's not hard to persuade pork producers to adopt part of that package. They don't mind so much cutting out the drugs.\u003c/p>\n\u003cp>But there are two technologies that many farmers cannot imagine giving up, and these are things that Chipotle does not allow: farrowing crates and slatted-floor housing.\u003c/p>\n\u003cp>Farrowing crates are small pens, measuring about 6 feet by 2 feet, where mother pigs, or sows, are confined for a period that starts just before farrowing, or giving birth. The sows stay in the crates for about three weeks while their piglets are nursing. These pens are different from \"gestation crates,\" which confine a sow during most of her adult life.\u003c/p>\n\u003cp>\"The purpose [of farrowing crates] is to protect the baby pigs,\" says Maren. Metal walls keep sows from stepping on the piglets. This also means that the sows cannot move much or turn around.\u003c/p>\n\u003cfigure id=\"attachment_92222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\" alt=\"A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Slatted floors, meanwhile, are a basic feature of most standard hog houses. They allow farmers to raise lots of pigs indoors, out of the weather, and keep them clean. Manure drops down through the slats into collection pits. Critics say it is unnatural and inhumane to keep pigs inside on a hard, bare surface.\u003c/p>\n\u003cp>An industry source has confirmed Maren's guess. These two issues were the cause of Chipotle's pork problems this past week, after it discovered the supplier was using the methods the company bans.\u003c/p>\n\u003cp>Maren is surprisingly conflicted about these rules.\u003c/p>\n\u003cp>Even though his farmers' methods meet — and actually exceed — Chipotle's standards, he says, he's not really sure that these rules make much sense for a large-scale buyer of pork.\u003c/p>\n\u003cp>Take farrowing crates, he says. Confining a sow looks inhumane, \"but the alternative is, if you put a picture right beside that of a farmer walking out of his alternative farrowing house with a five-gallon bucket full of dead baby pigs, you have to ask yourself, which is more humane?\"\u003c/p>\n\u003cp>Or consider slatted-floor housing. It's true that this is not a natural environment for pigs, but it allows farmers to handle large numbers of pigs. What Chipotle wants — pigs living in \"deeply bedded pens\" that they can dig around in — takes a lot more work, space and bedding material, such as straw.\u003c/p>\n\u003cp>\"It's all about scalability,\" Maren says. \"They can find a few hundred farmers to do that, and they have. Can they find a few thousand, or tens of thousands, to feed America? I think that's going to be challenging.\"\u003c/p>\n\u003cp>Chipotle's head of communication, Chris Arnold, says this has not been a problem so far. The current shortfall in pork was a one-time problem with a single supplier, he says. In general, he says, Chipotle has had little difficulty finding pork suppliers who are willing and able to follow its rules.\u003c/p>\n\u003cp>Arnold would not identify the offending pork producer. He says the supplier may simply not have fully understood Chipotle's requirements.\u003c/p>\n\u003cp>\"We believe that these are good people who are trying to do the right thing, and if they bring their protocols into [compliance] with our standards, we'd certainly consider having them back as part of our supply network,\" Arnold says.\u003c/p>\n\u003cp>That won't happen quickly, though. It would mean building another style of farrowing pens and new barns to house the pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Wondering why your local Chipotle is no longer serving pork? It's because a big supplier was housing pigs in confined quarters. But there's debate about whether that's really worse for the animals.",
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"description": "Wondering why your local Chipotle is no longer serving pork? It's because a big supplier was housing pigs in confined quarters. But there's debate about whether that's really worse for the animals.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92225\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/chipotle.jpg\" alt=\" Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis \" width=\"800\" height=\"533\" class=\"size-full wp-image-92225\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Workers prepare burritos at a Chipotle Mexican Grill in New York. The restaurant chain has stopped serving pork in about one-third of its U.S. locations. Photo: Richard Levine/Demotix/Corbis\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story on All Things Considered:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/atc/2015/01/20150119_atc_chipotles_pulled_pork_highlights_debate_over_sow_welfare.mp3\u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\" target=\"_blank\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/16/377760603/chipotles-pulled-pork-highlights-debate-over-sow-welfare\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/19/15)\u003c/p>\n\u003cp>About a third of all Chipotle restaurants are not serving carnitas at the moment, because the restaurant chain has suspended one of its major pork suppliers.\u003c/p>\n\u003cp>The restaurant chain has declined to identify the supplier and the exact reasons for the suspension. In its official statements, Chipotle said only that the supplier was not in compliance with the company's \u003ca href=\"http://www.chipotle.com/en-us/fwi/animals/animals.aspx\">animal welfare standards\u003c/a>.\u003c/p>\n\u003cp>But when David Maren heard the news, he had a pretty good idea what the problem was.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maren is the founder of \u003ca href=\"http://www.grassfedbeef.org/Beyond-Organic-Pork/\">Tendergrass Farms\u003c/a>, near Roanoke, Va. It's an online marketer of meat and organic lard from a network of farmers. The farmers raise their pigs Chipotle-style: The animals get no antibiotics or growth-promoting drugs. They aren't confined inside buildings. In fact, most of them spend their whole life on pasture.\u003c/p>\n\u003cp>Maren says it's not hard to persuade pork producers to adopt part of that package. They don't mind so much cutting out the drugs.\u003c/p>\n\u003cp>But there are two technologies that many farmers cannot imagine giving up, and these are things that Chipotle does not allow: farrowing crates and slatted-floor housing.\u003c/p>\n\u003cp>Farrowing crates are small pens, measuring about 6 feet by 2 feet, where mother pigs, or sows, are confined for a period that starts just before farrowing, or giving birth. The sows stay in the crates for about three weeks while their piglets are nursing. These pens are different from \"gestation crates,\" which confine a sow during most of her adult life.\u003c/p>\n\u003cp>\"The purpose [of farrowing crates] is to protect the baby pigs,\" says Maren. Metal walls keep sows from stepping on the piglets. This also means that the sows cannot move much or turn around.\u003c/p>\n\u003cfigure id=\"attachment_92222\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/ap090710048753_slide-6962e70a8b8da5b2c1a6bcc32b34d52696258fd1-e1421856825108.jpg\" alt=\"A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92222\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A sow nurses her piglets in a farrowing crate in an Elite Pork Partnership hog confinement building in Carroll, Iowa, in 2009. Photo: Charlie Neibergall/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Slatted floors, meanwhile, are a basic feature of most standard hog houses. They allow farmers to raise lots of pigs indoors, out of the weather, and keep them clean. Manure drops down through the slats into collection pits. Critics say it is unnatural and inhumane to keep pigs inside on a hard, bare surface.\u003c/p>\n\u003cp>An industry source has confirmed Maren's guess. These two issues were the cause of Chipotle's pork problems this past week, after it discovered the supplier was using the methods the company bans.\u003c/p>\n\u003cp>Maren is surprisingly conflicted about these rules.\u003c/p>\n\u003cp>Even though his farmers' methods meet — and actually exceed — Chipotle's standards, he says, he's not really sure that these rules make much sense for a large-scale buyer of pork.\u003c/p>\n\u003cp>Take farrowing crates, he says. Confining a sow looks inhumane, \"but the alternative is, if you put a picture right beside that of a farmer walking out of his alternative farrowing house with a five-gallon bucket full of dead baby pigs, you have to ask yourself, which is more humane?\"\u003c/p>\n\u003cp>Or consider slatted-floor housing. It's true that this is not a natural environment for pigs, but it allows farmers to handle large numbers of pigs. What Chipotle wants — pigs living in \"deeply bedded pens\" that they can dig around in — takes a lot more work, space and bedding material, such as straw.\u003c/p>\n\u003cp>\"It's all about scalability,\" Maren says. \"They can find a few hundred farmers to do that, and they have. Can they find a few thousand, or tens of thousands, to feed America? I think that's going to be challenging.\"\u003c/p>\n\u003cp>Chipotle's head of communication, Chris Arnold, says this has not been a problem so far. The current shortfall in pork was a one-time problem with a single supplier, he says. In general, he says, Chipotle has had little difficulty finding pork suppliers who are willing and able to follow its rules.\u003c/p>\n\u003cp>Arnold would not identify the offending pork producer. He says the supplier may simply not have fully understood Chipotle's requirements.\u003c/p>\n\u003cp>\"We believe that these are good people who are trying to do the right thing, and if they bring their protocols into [compliance] with our standards, we'd certainly consider having them back as part of our supply network,\" Arnold says.\u003c/p>\n\u003cp>That won't happen quickly, though. It would mean building another style of farrowing pens and new barns to house the pigs.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pay-It-Forward Generosity at Pizza Place Helps to Feed the Homeless",
"title": "Pay-It-Forward Generosity at Pizza Place Helps to Feed the Homeless",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_92076\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\" alt=\"The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>by Elizabeth Fiedler, \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/14/377033772/philadelphia-pizza-lovers-pay-it-forward-one-slice-at-a-time\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/15/15) \u003c/p>\n\u003cp>Some pizza restaurants decorate the walls with signed photos of minor local celebrities who once stopped by for a slice.\u003c/p>\n\u003cp>At Rosa's Fresh Pizza in Philadelphia the shop is adorned with post-it notes and letters. The messages are from customers who gave $1 so homeless members in the community could get a slice, which cost $1.\u003c/p>\n\u003cp>\"The homeless, they come in and say, 'I hear you give out free pizza to homeless people,' \" owner Mason Wartman tells The Salt.\u003c/p>\n\u003cp>The pay-it-forward pizza program started about a year ago, Wartman says, when one paying customer asked if he could buy a slice for a homeless person. \"I said 'Sure.' I took his dollar and ran out and got some post-it notes and put one up to signify that a slice was purchased,\" he recalls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pay-it-forward pizza was born.\u003c/p>\n\u003cp>Over the last nine months, Wartman says clients have bought 8,400 slices of pizza for their homeless neighbors. He kept track of the pre-paid slices with post-it notes on the walls until he hit about 500 free slices. Then the accounting system became untenable. He now keeps track at the register.\u003c/p>\n\u003cp>But his customers — both paying and non-paying — keep sharing their motivations and their thanks in writing. On the post-it notes and papers hung around the shop there are messages like, \"I just want to thank everyone that donated to Rosa's; it gave me a place to eat everyday and the opportunity to get back on my feet. I start a new job tomorrow!\"\u003c/p>\n\u003cfigure id=\"attachment_92075\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-e1421272673835.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-290x193.jpg\" alt=\"Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>Wartman says the customer who started it all was inspired by a practice in Italy called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/25/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe/\">suspended coffee\u003c/a>\" where customers purchase an extra cup for someone who can't afford it.\u003c/p>\n\u003cp>Pay-it-forward generosity isn't limited to Italian cafes or one Philly pizza shop. Even mega-chains including the bakery and sandwich chain Panera have gotten into the giving act.\u003c/p>\n\u003cp>\u003ca href=\"http://paneracares.org/locations/\">At five \"Panera Cares\" locations\u003c/a> across the country, there are no set menu prices. In a written statement, Panera spokesperson Kate McConnell tells The Salt that the cafes \"provide suggested donation amounts for all menu items to help guide those who would like to 'pay it forward.' \" She says the money collected is used to cover the operating costs of the cafes, \"while also covering the cost of the meals for those who come in and are unable to contribute the suggested donation amount.\"\u003c/p>\n\u003cp>Other chains' pay-it-forward systems have grown organically. Starbucks Coffee company spokesperson Sanja Gould says the company doesn't have a formal system in place but some customers ask to pay for others and some store partners may encourage customers to do so verbally.\u003c/p>\n\u003cfigure id=\"attachment_92077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e-e1421272597986.jpg\" alt=\"Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\u003c/figcaption>\u003c/figure>\n\u003cp>\"It happens for Starbucks all around the world,\" she says.\u003c/p>\n\u003cp>The latte-giving spans a huge range. Gould says some people just offer to pay for the person behind them in line while others \"might load a certain dollar amount onto a Starbucks card and the store partners have it on hand and they keep adding to it as the line goes on.\"\u003c/p>\n\u003cp>Gould points to an impressive example: \u003ca href=\"http://www.eater.com/2013/12/30/6306591/ct-starbucks-customers-pay-it-forward-1468-times\">more than 1,000 customers at a Connecticut Starbucks\u003c/a> paid it forward on Christmas Eve in 2013.\u003c/p>\n\u003cp>Wartman says the pay-it-forward method at his tiny Philly pizza shop has made him think about customers' motivations.\u003c/p>\n\u003cp>\"They're just really nice people, you know? Sometimes homeless people buy them for other homeless people.\" He says people want to help but aren't sure what to do.\u003c/p>\n\u003cp>\"This is a super-easy way, a super-efficient way and a super-transparent way to help the homeless.\"\u003c/p>\n\u003cp>Wartman doesn't need to advertise, and he is receiving enough \"paid forward\" pizza that he does not have to turn away any of the homeless people who come in. He says word has spread within Philadelphia's homeless community and each day 30 to 40 homeless people come in asking for a free slice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a>, Inc.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A Philadelphia pizza shop has become an ad hoc feeding program for the homeless where customers can pay the $1 slices forward. To date, some 8,400 slices have been bought for the homeless.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92076\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-2_enl-420a0a5e59f388b13fec30c5cdc198cc7070a608-e1421272477198.jpg\" alt=\"The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\" width=\"1000\" height=\"667\" class=\"size-full wp-image-92076\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The lunchtime rush at Rosa's Fresh Pizza in Center City Philadelphia where customers pay extra money to buy slices for the homeless. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>by Elizabeth Fiedler, \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/14/377033772/philadelphia-pizza-lovers-pay-it-forward-one-slice-at-a-time\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/15/15) \u003c/p>\n\u003cp>Some pizza restaurants decorate the walls with signed photos of minor local celebrities who once stopped by for a slice.\u003c/p>\n\u003cp>At Rosa's Fresh Pizza in Philadelphia the shop is adorned with post-it notes and letters. The messages are from customers who gave $1 so homeless members in the community could get a slice, which cost $1.\u003c/p>\n\u003cp>\"The homeless, they come in and say, 'I hear you give out free pizza to homeless people,' \" owner Mason Wartman tells The Salt.\u003c/p>\n\u003cp>The pay-it-forward pizza program started about a year ago, Wartman says, when one paying customer asked if he could buy a slice for a homeless person. \"I said 'Sure.' I took his dollar and ran out and got some post-it notes and put one up to signify that a slice was purchased,\" he recalls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pay-it-forward pizza was born.\u003c/p>\n\u003cp>Over the last nine months, Wartman says clients have bought 8,400 slices of pizza for their homeless neighbors. He kept track of the pre-paid slices with post-it notes on the walls until he hit about 500 free slices. Then the accounting system became untenable. He now keeps track at the register.\u003c/p>\n\u003cp>But his customers — both paying and non-paying — keep sharing their motivations and their thanks in writing. On the post-it notes and papers hung around the shop there are messages like, \"I just want to thank everyone that donated to Rosa's; it gave me a place to eat everyday and the opportunity to get back on my feet. I start a new job tomorrow!\"\u003c/p>\n\u003cfigure id=\"attachment_92075\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-e1421272673835.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza-1_enl-36c7409d6a04456a921be823c8e4e236551cdfd5-290x193.jpg\" alt=\"Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\" width=\"290\" height=\"193\" class=\"size-medium wp-image-92075\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Slices of pizza on the counter of Rosa's Fresh Pizza where customers are encouraged to pay it forward. Photo: Elizabeth Fiedler/WHYY\u003c/figcaption>\u003c/figure>\n\u003cp>Wartman says the customer who started it all was inspired by a practice in Italy called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/25/eu-embraces-suspended-coffee-pay-it-forward-with-a-cup-of-joe/\">suspended coffee\u003c/a>\" where customers purchase an extra cup for someone who can't afford it.\u003c/p>\n\u003cp>Pay-it-forward generosity isn't limited to Italian cafes or one Philly pizza shop. Even mega-chains including the bakery and sandwich chain Panera have gotten into the giving act.\u003c/p>\n\u003cp>\u003ca href=\"http://paneracares.org/locations/\">At five \"Panera Cares\" locations\u003c/a> across the country, there are no set menu prices. In a written statement, Panera spokesperson Kate McConnell tells The Salt that the cafes \"provide suggested donation amounts for all menu items to help guide those who would like to 'pay it forward.' \" She says the money collected is used to cover the operating costs of the cafes, \"while also covering the cost of the meals for those who come in and are unable to contribute the suggested donation amount.\"\u003c/p>\n\u003cp>Other chains' pay-it-forward systems have grown organically. Starbucks Coffee company spokesperson Sanja Gould says the company doesn't have a formal system in place but some customers ask to pay for others and some store partners may encourage customers to do so verbally.\u003c/p>\n\u003cfigure id=\"attachment_92077\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/pizza_enl-e8c20e171a874bed213c97937f44826dc4b4784e-e1421272597986.jpg\" alt=\"Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\" width=\"1000\" height=\"750\" class=\"size-full wp-image-92077\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Messages adorn the walls of a Philadelphia pizza shop where customers pay an extra $1 to feed a person who is homeless. Photo: Courtesy of Mason Wartman\u003c/figcaption>\u003c/figure>\n\u003cp>\"It happens for Starbucks all around the world,\" she says.\u003c/p>\n\u003cp>The latte-giving spans a huge range. Gould says some people just offer to pay for the person behind them in line while others \"might load a certain dollar amount onto a Starbucks card and the store partners have it on hand and they keep adding to it as the line goes on.\"\u003c/p>\n\u003cp>Gould points to an impressive example: \u003ca href=\"http://www.eater.com/2013/12/30/6306591/ct-starbucks-customers-pay-it-forward-1468-times\">more than 1,000 customers at a Connecticut Starbucks\u003c/a> paid it forward on Christmas Eve in 2013.\u003c/p>\n\u003cp>Wartman says the pay-it-forward method at his tiny Philly pizza shop has made him think about customers' motivations.\u003c/p>\n\u003cp>\"They're just really nice people, you know? Sometimes homeless people buy them for other homeless people.\" He says people want to help but aren't sure what to do.\u003c/p>\n\u003cp>\"This is a super-easy way, a super-efficient way and a super-transparent way to help the homeless.\"\u003c/p>\n\u003cp>Wartman doesn't need to advertise, and he is receiving enough \"paid forward\" pizza that he does not have to turn away any of the homeless people who come in. He says word has spread within Philadelphia's homeless community and each day 30 to 40 homeless people come in asking for a free slice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2015 \u003ca href=\"http://www.whyy.org\" target=\"_blank\">WHYY\u003c/a>, Inc.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Any regular reader of the \u003ca href=\"http://insidescoopsf.sfgate.com/\" target=\"_blank\">Inside Scoop SF\u003c/a> restaurant news blog of the San Francisco Chronicle knows that its food critic, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\" target=\"_blank\">Michael Bauer\u003c/a>, spends a considerable amount of his time blogging about noise.\u003c/p>\n\u003cp>It’s entirely reader-driven, he says, and it’s why the Chronicle began including decibel level ratings in every restaurant review it prints.\u003c/p>\n\u003cp>In fact, he writes in a post from last year, despite these ratings, the noise levels continue to grow. “It’s one of the most frequent topics — and complaints — I get as a restaurant critic,” he wrote in 2013.\u003c/p>\n\u003cfigure id=\"attachment_91841\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\" alt=\"Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Two East Bay restaurants have tried to remedy the acoustics problem by installing sophisticated sound systems by the Berkeley-based \u003ca href=\"http://meyersound.com/\" target=\"_blank\">Meyer Sound\u003c/a>. It’s where Bob and Maggie Klein turned when redesigning \u003ca href=\"http://www.oliveto.com/\" target=\"_blank\">Oliveto\u003c/a>, a mainstay of Oakland’s dining scene for the past 28 years. The specialty firm has done sound locally for downtown Berkeley’s Comal, but is better known for its acoustic systems at such places as UC Berkeley’s Zellerbach Hall, Lincoln Center and Royal Albert Hall.\u003c/p>\n\u003cp>“If you have an option, why would you go out with someone you want to be with, and want to connect with, to a place where you can’t hear them?” Bob Klein wondered at a media dinner recently, held to demonstrate the new state-of-the-art sound system he just included in his first redesign in 18 years. “It diminishes the experience for everyone – even those with good hearing – when they are straining to hear each other.”\u003c/p>\n\u003cfigure id=\"attachment_91853\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\" alt=\"Oliveto upstairs dining area. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto upstairs dining area. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Oliveto’s renovation began with a passive acoustic treatment, in which the ceiling was replaced with more sound-absorbent tile. A wall of banquettes now has large photographs of olive trees, taken by Bay Area photographer \u003ca href=\"http://www.deborahogrady.com/\" target=\"_blank\">Deborah O’Grady\u003c/a>, which are actually Meyer Sound Libra acoustic image panels – for which they’ve just received a patent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Klein was able to turn on and off the new sound system on an iPad, sitting at our table. It has nine settings, including one that makes the dining room sound like a stone cathedral, if they want to have musical events. It can be adjusted with settings for low, medium, high occupancy and very high occupancy.\u003c/p>\n\u003cfigure id=\"attachment_91847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\" alt=\"Oliveto downstairs cafe. Photo: Cesar Rubio\" width=\"1000\" height=\"707\" class=\"size-full wp-image-91847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto downstairs cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>“We basically used the same kind of technology at Oliveto that we’ve used in concert halls around the world,” said Pierre Germain, senior acoustic engineer for Meyer Sound. “If the restaurant is low occupancy, Bob can put the system on the low occupancy setting, which gives the feel of a more bustling restaurant so you don’t feel isolated at your table, and as it fills up, he can bring the noise level down. At the high occupancy setting, the sound system is operating at a very low level, maintaining a level of atmosphere or buzziness, all the while being able to hear the conversation at your table.”\u003c/p>\n\u003cfigure id=\"attachment_91846\" class=\"wp-caption aligncenter\" style=\"max-width: 865px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\" alt=\"Interior at Comal in Berkeley. Photo courtesy of Comal\" width=\"865\" height=\"577\" class=\"size-full wp-image-91846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">Comal\u003c/a> was actually the first restaurant to work with Meyer Sound.\u003c/p>\n\u003cp>“We have a challenging acoustical space in its raw form,” said John Paluska, Comal’s owner, “in that it has the same characteristics that a lot of restaurants do, it looks cool with its hard concrete and large volume of space, but it would be a very different experience if we didn’t have the system that we do.”\u003c/p>\n\u003cp>Paluska said it was fortuitous timing that Meyer Sound was looking to get into doing sound systems for restaurants and used Comal as a sort of experimental lab so they could work out an arrangement that was beneficial to the both of them.\u003c/p>\n\u003cp>Paluska said Comal’s system is not noticeable to most patrons, “but that they feel it even if they don’t recognize it.” He added, “I go out to other places in the East Bay, and then come to Comal afterwards, and it’s never more of a jarring, obvious shift than when I’ve been elsewhere. Comal feels so different.\"\u003c/p>\n\u003cfigure id=\"attachment_91845\" class=\"wp-caption aligncenter\" style=\"max-width: 878px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\" alt=\"Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\" width=\"878\" height=\"575\" class=\"size-full wp-image-91845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Many restaurants in the city turn to acoustic designer \u003ca href=\"http://www.wallcoveringdesigns.com/\" target=\"_blank\">Wall Covering Designs\u003c/a>, when they realize the noise level has gotten out of hand. The firm lists numerous Bay Area restaurants it has worked with, mostly as part of a redesign when its owners realize noise has become a problem.\u003c/p>\n\u003cp>But not everyone can afford such a sound system. Klein isn’t saying how much such sophisticated technology costs, and the Meyer Sound people are the first to admit the investment is “significant.”\u003c/p>\n\u003cp>Nonetheless, it’s an investment that more restauranteurs should be thinking about, Germain believes. “A lot of restaurants go for a very industrial look with reflective surfaces such as concrete and glass and the end result is a very loud restaurant that only young people will like,” said Germain. “We’re trying to raise the awareness for architects and developers to devote funds to this. People who have visited Comal and Oliveto have noticed, it’s definitely something architects are coming around to understanding.” \u003c/p>\n\u003cp>Robert Fink of \u003ca href=\"http://finkarchitecture.com/\" target=\"_blank\">Fink Architecture\u003c/a>, says there are design elements he can implement himself in a restaurant’s design from the get-go.\u003c/p>\n\u003cp>Fink has helped design or remodel around 12 Bay Area restaurants, including \u003ca href=\"http://www.eldoradosonoma.com/\" target=\"_blank\">El Dorado Kitchen\u003c/a> in Sonoma and Yountville’s \u003ca href=\"http://www.redd-wood.com/\" target=\"_blank\">Redd Wood\u003c/a>. “It’s almost always an issue in trying to find the most economical way to deal with it in an aesthetically pleasing way,” said Fink.\u003c/p>\n\u003cp>In general, he said there are two elements to consider: “You need something that absorbs the sound and you need to be aware of things that will reflect the sound to balance it around the room.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But for those who can afford it, a sophisticated sound system could be the way to attract older diners to their restaurant. “We’re not changing the world,” said Paluska, but “we think it makes dining out a more pleasant experience for people.” \u003c/p>\n\n",
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"excerpt": "Restaurant acoustics is a frequent complaint by patrons and continues to be a growing problem with industrial-style spaces. Two East Bay restaurants have tried to remedy the noise problem by installing sophisticated sound systems by the Berkeley-based Meyer Sound.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any regular reader of the \u003ca href=\"http://insidescoopsf.sfgate.com/\" target=\"_blank\">Inside Scoop SF\u003c/a> restaurant news blog of the San Francisco Chronicle knows that its food critic, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\" target=\"_blank\">Michael Bauer\u003c/a>, spends a considerable amount of his time blogging about noise.\u003c/p>\n\u003cp>It’s entirely reader-driven, he says, and it’s why the Chronicle began including decibel level ratings in every restaurant review it prints.\u003c/p>\n\u003cp>In fact, he writes in a post from last year, despite these ratings, the noise levels continue to grow. “It’s one of the most frequent topics — and complaints — I get as a restaurant critic,” he wrote in 2013.\u003c/p>\n\u003cfigure id=\"attachment_91841\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\" alt=\"Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Two East Bay restaurants have tried to remedy the acoustics problem by installing sophisticated sound systems by the Berkeley-based \u003ca href=\"http://meyersound.com/\" target=\"_blank\">Meyer Sound\u003c/a>. It’s where Bob and Maggie Klein turned when redesigning \u003ca href=\"http://www.oliveto.com/\" target=\"_blank\">Oliveto\u003c/a>, a mainstay of Oakland’s dining scene for the past 28 years. The specialty firm has done sound locally for downtown Berkeley’s Comal, but is better known for its acoustic systems at such places as UC Berkeley’s Zellerbach Hall, Lincoln Center and Royal Albert Hall.\u003c/p>\n\u003cp>“If you have an option, why would you go out with someone you want to be with, and want to connect with, to a place where you can’t hear them?” Bob Klein wondered at a media dinner recently, held to demonstrate the new state-of-the-art sound system he just included in his first redesign in 18 years. “It diminishes the experience for everyone – even those with good hearing – when they are straining to hear each other.”\u003c/p>\n\u003cfigure id=\"attachment_91853\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\" alt=\"Oliveto upstairs dining area. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto upstairs dining area. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Oliveto’s renovation began with a passive acoustic treatment, in which the ceiling was replaced with more sound-absorbent tile. A wall of banquettes now has large photographs of olive trees, taken by Bay Area photographer \u003ca href=\"http://www.deborahogrady.com/\" target=\"_blank\">Deborah O’Grady\u003c/a>, which are actually Meyer Sound Libra acoustic image panels – for which they’ve just received a patent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Klein was able to turn on and off the new sound system on an iPad, sitting at our table. It has nine settings, including one that makes the dining room sound like a stone cathedral, if they want to have musical events. It can be adjusted with settings for low, medium, high occupancy and very high occupancy.\u003c/p>\n\u003cfigure id=\"attachment_91847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\" alt=\"Oliveto downstairs cafe. Photo: Cesar Rubio\" width=\"1000\" height=\"707\" class=\"size-full wp-image-91847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto downstairs cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>“We basically used the same kind of technology at Oliveto that we’ve used in concert halls around the world,” said Pierre Germain, senior acoustic engineer for Meyer Sound. “If the restaurant is low occupancy, Bob can put the system on the low occupancy setting, which gives the feel of a more bustling restaurant so you don’t feel isolated at your table, and as it fills up, he can bring the noise level down. At the high occupancy setting, the sound system is operating at a very low level, maintaining a level of atmosphere or buzziness, all the while being able to hear the conversation at your table.”\u003c/p>\n\u003cfigure id=\"attachment_91846\" class=\"wp-caption aligncenter\" style=\"max-width: 865px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\" alt=\"Interior at Comal in Berkeley. Photo courtesy of Comal\" width=\"865\" height=\"577\" class=\"size-full wp-image-91846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">Comal\u003c/a> was actually the first restaurant to work with Meyer Sound.\u003c/p>\n\u003cp>“We have a challenging acoustical space in its raw form,” said John Paluska, Comal’s owner, “in that it has the same characteristics that a lot of restaurants do, it looks cool with its hard concrete and large volume of space, but it would be a very different experience if we didn’t have the system that we do.”\u003c/p>\n\u003cp>Paluska said it was fortuitous timing that Meyer Sound was looking to get into doing sound systems for restaurants and used Comal as a sort of experimental lab so they could work out an arrangement that was beneficial to the both of them.\u003c/p>\n\u003cp>Paluska said Comal’s system is not noticeable to most patrons, “but that they feel it even if they don’t recognize it.” He added, “I go out to other places in the East Bay, and then come to Comal afterwards, and it’s never more of a jarring, obvious shift than when I’ve been elsewhere. Comal feels so different.\"\u003c/p>\n\u003cfigure id=\"attachment_91845\" class=\"wp-caption aligncenter\" style=\"max-width: 878px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\" alt=\"Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\" width=\"878\" height=\"575\" class=\"size-full wp-image-91845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Many restaurants in the city turn to acoustic designer \u003ca href=\"http://www.wallcoveringdesigns.com/\" target=\"_blank\">Wall Covering Designs\u003c/a>, when they realize the noise level has gotten out of hand. The firm lists numerous Bay Area restaurants it has worked with, mostly as part of a redesign when its owners realize noise has become a problem.\u003c/p>\n\u003cp>But not everyone can afford such a sound system. Klein isn’t saying how much such sophisticated technology costs, and the Meyer Sound people are the first to admit the investment is “significant.”\u003c/p>\n\u003cp>Nonetheless, it’s an investment that more restauranteurs should be thinking about, Germain believes. “A lot of restaurants go for a very industrial look with reflective surfaces such as concrete and glass and the end result is a very loud restaurant that only young people will like,” said Germain. “We’re trying to raise the awareness for architects and developers to devote funds to this. People who have visited Comal and Oliveto have noticed, it’s definitely something architects are coming around to understanding.” \u003c/p>\n\u003cp>Robert Fink of \u003ca href=\"http://finkarchitecture.com/\" target=\"_blank\">Fink Architecture\u003c/a>, says there are design elements he can implement himself in a restaurant’s design from the get-go.\u003c/p>\n\u003cp>Fink has helped design or remodel around 12 Bay Area restaurants, including \u003ca href=\"http://www.eldoradosonoma.com/\" target=\"_blank\">El Dorado Kitchen\u003c/a> in Sonoma and Yountville’s \u003ca href=\"http://www.redd-wood.com/\" target=\"_blank\">Redd Wood\u003c/a>. “It’s almost always an issue in trying to find the most economical way to deal with it in an aesthetically pleasing way,” said Fink.\u003c/p>\n\u003cp>In general, he said there are two elements to consider: “You need something that absorbs the sound and you need to be aware of things that will reflect the sound to balance it around the room.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for those who can afford it, a sophisticated sound system could be the way to attract older diners to their restaurant. “We’re not changing the world,” said Paluska, but “we think it makes dining out a more pleasant experience for people.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kendra Baker's New Santa Cruz Food Empire Gaining Fans",
"title": "Kendra Baker's New Santa Cruz Food Empire Gaining Fans",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_91052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\" alt=\"Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91052\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as \u003ca href=\"http://beachboardwalk.com/food/\" target=\"_blank\">cuisine\u003c/a> in the laid-back beach town of \u003ca href=\"http://www.santacruzca.org/\" target=\"_blank\">Santa Cruz\u003c/a>, a food revolution is taking place. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene \"over the hill,\" as valley residents call it, is as exciting as it's ever been.\u003c/p>\n\u003cp>While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes \u003ca href=\"http://www.bartartine.com/\" target=\"_blank\">Bar Tartine\u003c/a> and \u003ca href=\"http://www.manresarestaurant.com/\" target=\"_blank\">Manresa\u003c/a>. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. \u003c/p>\n\u003cp>Given the fact that 60% of \u003ca href=\"http://online.csp.edu/blog/business/why-do-90-of-restaurants-fail-in-the-first-year\" target=\"_blank\">new restaurants fail in the first year\u003c/a>, it's clear that Baker and Davis are doing something right. Their restaurant group, the \u003ca href=\"http://theglassjar.com/\" target=\"_blank\">Glass Jar\u003c/a>, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. \u003c/p>\n\u003cp>Two-star Michelin chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a> of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her \"obsessive,\" adding that this is a common characteristic found in many successful people. He has also called her \"smart, hardworking and ambitious.\" This might well be the combination needed to buck the odds in a tough industry.\u003c/p>\n\u003cfigure id=\"attachment_91053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\" alt=\"Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies. Photo: Molly Watson\" width=\"1000\" height=\"1501\" class=\"size-full wp-image-91053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies.\u003cbr>Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker took an interesting route to where she sits today. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's \u003ca href=\"http://www.ucsc.edu/\" target=\"_blank\">University of California\u003c/a> campus. She had no interest in food then -- her original major was chemistry -- until discovering \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\">UCSC's 30-acre gardens\u003c/a>, a renowned agricultural research and training center. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>”I got excited about growing your own food and about all the amazing work they were doing,\" she says. \"That was really inspiring to me. As a result, I thought food was this thing that bound communities together.\"\u003c/p>\n\u003cp>During college, she started working in a local restaurant, \u003ca href=\"http://gabriellacafe.com/\" target=\"_blank\">Gabriella Cafe\u003c/a>, that was serious about organic ingredients, then took a cooking job there after graduation. Next up was culinary school -- \u003ca href=\"http://academics.jwu.edu/college-of-culinary-arts/\" target=\"_blank\">Johnson & Wales\u003c/a> in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. \"It's an incredible medium,\" she says about pastry. \"I love the whimsy I can create in my pastry desserts but I also like the control and fine details.\"\u003c/p>\n\u003cp>Working her way west, she cooked in Boston, then became the opening chef at Bar Tartine in San Francisco's Mission district, an instant hit. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. \u003c/p>\n\u003cp>But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. \u003c/p>\n\u003cp>Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals. \"There were so many reasons why that was Santa Cruz,\" Baker explains. \"It's an incredible place. We have the mountains and the ocean for personal pleasure. And it's an excellent place to raise our families. On the culinary side, the bounty of \u003ca href=\"http://www.santacruzchamber.org/cwt/external/wcpages/facts/agriculture.aspx\" target=\"_blank\">agriculture\u003c/a> that's available to us here is unbelievable.\"\u003c/p>\n\u003cfigure id=\"attachment_91051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\" alt=\"The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Their timing didn't hurt, either. In 2010, when they embarked, \"We recognized that Santa Cruz was ripe for businesses like ours,\" Baker explains. \"We have a demographic here that really appreciates great food and supports our local farmers through the \u003ca href=\"http://www.santacruzfarmersmarket.org/\" target=\"_blank\">farmers markets\u003c/a> and wants good food for their families and themselves. There was a little bit of a void -- at least, not enough of this kind of food. So we recognized that there was definitely potential here for our businesses.\"\u003c/p>\n\u003cp>They wrote a 70-page business plan for an ice cream shop that they called the \u003ca href=\"http://thepennyicecreamery.com/\" target=\"_blank\">Penny Ice Creamery\u003c/a>. This is no ordinary \"gourmet\" gelato store; they applied for and received a pasteurization license so they could make their own custard base. Other ice cream shops typically use a purchased base. All ripples, add-ins and the like are house-made. Cones are baked one at a time and hand rolled. Ingredients are as organic, local and sublime as they can find. \u003c/p>\n\u003cp>Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Customers can get a cap of toasted, house-made marshmallow fluff if they desire.\u003c/p>\n\u003cfigure id=\"attachment_91054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\" alt=\"Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Given such attention to quality and detail, \"the Penny,\" as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up.\u003c/p>\n\u003cp>A key aspect that made the Penny possible was a $250,000 loan obtained through \u003ca href=\"http://www.allbusiness.com/government/government-bodies-offices-government/11820858-1.html\" target=\"_blank\">Obama's SBA Recovery Act\u003c/a>. To show their appreciation, Baker and Davis made a \u003ca href=\"https://www.youtube.com/watch?v=AmWjlA9FlAo&feature=player_embedded\" target=\"_blank\">YouTube thank-you video\u003c/a> receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). \u003c/p>\n\u003cp>Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Not surprising, since the Penny's business was going gangbusters. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. \u003c/p>\n\u003cfigure id=\"attachment_91055\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\" alt=\"Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the partners opened a super-casual beachfront cafe that they called \u003ca href=\"http://thepicnicbasketsc.com/\" target=\"_blank\">The Picnic Basket\u003c/a> that followed the same freshness-first mentality of their ice cream stores. Sandwiches and salads are inventive, delicious and available for eating in or out. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing.\u003c/p>\n\u003cp>Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, \u003ca href=\"http://www.elsalchichero.com/\" target=\"_blank\">El Salchichero\u003c/a>, and ice cream is from the Penny. A long deck in front delivers views of the beach and nearby pier. The crowds were large from the moment this eating spot opened.\u003c/p>\n\u003cfigure id=\"attachment_91056\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\" alt=\"Located across from the beach, The Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located across from the beach, the Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\u003c/figcaption>\u003c/figure>\n\u003cp>The pair's most ambitious step took place in early 2014 with the opening of \u003ca href=\"http://assembleforfood.com/\" target=\"_blank\">Assembly\u003c/a> in downtown Santa Cruz. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. \u003c/p>\n\u003cp>At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. \u003c/p>\n\u003cp>Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. Regarding The Picnic Basket, he wrote: \"For my money, it's the only place to stop.\" \u003c/p>\n\u003cfigure id=\"attachment_91049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\" alt=\"This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-91049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker's and Davis's youngest venture is \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a>, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. Besides being a weekly source for the wondrous bread and pastries from the \u003ca href=\"http://manresarestaurant.blogspot.com/2013/03/manresa-bread-project.html\" target=\"_blank\">Manresa Bread Project\u003c/a>, POPUP has presented scrumptious pies from \u003ca href=\"http://companionbakeshop.com/%20\" target=\"_blank\">Companion Bakeshop\u003c/a> (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from \u003ca href=\"http://mortaldumpling.com/\" target=\"_blank\">Mortal Dumpling\u003c/a>.\u003c/p>\n\u003cp>While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. \"We have foodies in this community but we also have people who just want to eat,\" she explains. \"We want to create a place where people feel comfortable and where it's not like a '\u003ca href=\"http://en.wikipedia.org/wiki/Portlandia_%28TV_series%29\" target=\"_blank\">Portlandia\u003c/a>' skit.\"\u003c/p>\n\u003cfigure id=\"attachment_91050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\" alt=\"Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>All their businesses aim to please the cross section of people that make up just about any community, she says. \"We made a conscious decision to balance our menu with things that are known and comfortable and accessible with things that are out there. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.\"\u003c/p>\n\u003cp>For a chef who proudly states that \"I don't do precious,\" the various enterprises within The Glass Jar would seem to be a success. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>With their families, Baker and Davis have put down roots in the coastal town. Davis now has three young children and Baker just gave birth to another baby. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element.\u003c/p>\n\n",
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"excerpt": "There's more than surf up these days in coastside Santa Cruz, where pastry chef Kendra Baker and business partner Zach Davis have launched no less than six successful food outposts since 2010. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91052\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach.jpg\" alt=\"Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91052\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former Bar Tartine and Manresa pastry chef Kendra Baker joined with business brain Zach Davis to launch a bustling food dominion on the coast. Photo: CJ Nugent\u003c/figcaption>\u003c/figure>\n\u003cp>Looking past the saltwater taffy, snow cones and deep-fried Twinkies that some visitors might characterize as \u003ca href=\"http://beachboardwalk.com/food/\" target=\"_blank\">cuisine\u003c/a> in the laid-back beach town of \u003ca href=\"http://www.santacruzca.org/\" target=\"_blank\">Santa Cruz\u003c/a>, a food revolution is taking place. In the last few years, talented chefs have been busily opening new eateries and the restaurant scene \"over the hill,\" as valley residents call it, is as exciting as it's ever been.\u003c/p>\n\u003cp>While guests are atwitter over all the great new eating in Santa Cruz these days, the clear leader is the now-multi-location empire of heralded pastry chef Kendra Baker, whose resume includes \u003ca href=\"http://www.bartartine.com/\" target=\"_blank\">Bar Tartine\u003c/a> and \u003ca href=\"http://www.manresarestaurant.com/\" target=\"_blank\">Manresa\u003c/a>. In just four years, Baker and her business partner, Zachary Davis, have opened three ice cream shops, a beachside lunch cafe, a serious sit-down restaurant and a pop-up space. \u003c/p>\n\u003cp>Given the fact that 60% of \u003ca href=\"http://online.csp.edu/blog/business/why-do-90-of-restaurants-fail-in-the-first-year\" target=\"_blank\">new restaurants fail in the first year\u003c/a>, it's clear that Baker and Davis are doing something right. Their restaurant group, the \u003ca href=\"http://theglassjar.com/\" target=\"_blank\">Glass Jar\u003c/a>, now has about 120 employees and an uncompromising vision of matching top-notch cooking using local organic ingredients with the unique, funky gestalt of Surf City. \u003c/p>\n\u003cp>Two-star Michelin chef \u003ca href=\"http://en.wikipedia.org/wiki/David_Kinch\" target=\"_blank\">David Kinch\u003c/a> of Manresa in Los Gatos -- Baker's previous boss -- pegged it when he called her \"obsessive,\" adding that this is a common characteristic found in many successful people. He has also called her \"smart, hardworking and ambitious.\" This might well be the combination needed to buck the odds in a tough industry.\u003c/p>\n\u003cfigure id=\"attachment_91053\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_cracking_eggs.jpg\" alt=\"Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies. Photo: Molly Watson\" width=\"1000\" height=\"1501\" class=\"size-full wp-image-91053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Baker is a pastry whiz, where her creations at Bar Tartine and Manresa have garnered praise and happy tummies.\u003cbr>Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker took an interesting route to where she sits today. Growing up in Sacramento, she regularly vacationed in Santa Cruz as a child and later attended the town's \u003ca href=\"http://www.ucsc.edu/\" target=\"_blank\">University of California\u003c/a> campus. She had no interest in food then -- her original major was chemistry -- until discovering \u003ca href=\"http://casfs.ucsc.edu/about/facilities.html\" target=\"_blank\">UCSC's 30-acre gardens\u003c/a>, a renowned agricultural research and training center. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>”I got excited about growing your own food and about all the amazing work they were doing,\" she says. \"That was really inspiring to me. As a result, I thought food was this thing that bound communities together.\"\u003c/p>\n\u003cp>During college, she started working in a local restaurant, \u003ca href=\"http://gabriellacafe.com/\" target=\"_blank\">Gabriella Cafe\u003c/a>, that was serious about organic ingredients, then took a cooking job there after graduation. Next up was culinary school -- \u003ca href=\"http://academics.jwu.edu/college-of-culinary-arts/\" target=\"_blank\">Johnson & Wales\u003c/a> in Rhode Island -- and some European training, where an internship in France with a pastry chef opened her eyes again. \"It's an incredible medium,\" she says about pastry. \"I love the whimsy I can create in my pastry desserts but I also like the control and fine details.\"\u003c/p>\n\u003cp>Working her way west, she cooked in Boston, then became the opening chef at Bar Tartine in San Francisco's Mission district, an instant hit. Later, she was plucked by Kinch to head up the pastry program at Manresa, where she and her desserts received accolades. \u003c/p>\n\u003cp>But percolating in her head was launching her own venture, working with longtime friend Davis, who had recently completed a green MBA program to complement work in technology and other businesses. While the two share an itch for achievement with good conscience, the most fortuitous aspect of their pairing is Baker's culinary prowess combined with Davis's solid business skills. \u003c/p>\n\u003cp>Their intention wasn't just to launch a food business but to locate it in a family-friendly place that would accommodate other goals. \"There were so many reasons why that was Santa Cruz,\" Baker explains. \"It's an incredible place. We have the mountains and the ocean for personal pleasure. And it's an excellent place to raise our families. On the culinary side, the bounty of \u003ca href=\"http://www.santacruzchamber.org/cwt/external/wcpages/facts/agriculture.aspx\" target=\"_blank\">agriculture\u003c/a> that's available to us here is unbelievable.\"\u003c/p>\n\u003cfigure id=\"attachment_91051\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Kendra_and_Zach_Penny.jpg\" alt=\"The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\" width=\"1000\" height=\"666\" class=\"size-full wp-image-91051\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The first food business the partners opened was an ice cream parlor where everything -- even the ripples and add-ins -- is made from scratch. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Their timing didn't hurt, either. In 2010, when they embarked, \"We recognized that Santa Cruz was ripe for businesses like ours,\" Baker explains. \"We have a demographic here that really appreciates great food and supports our local farmers through the \u003ca href=\"http://www.santacruzfarmersmarket.org/\" target=\"_blank\">farmers markets\u003c/a> and wants good food for their families and themselves. There was a little bit of a void -- at least, not enough of this kind of food. So we recognized that there was definitely potential here for our businesses.\"\u003c/p>\n\u003cp>They wrote a 70-page business plan for an ice cream shop that they called the \u003ca href=\"http://thepennyicecreamery.com/\" target=\"_blank\">Penny Ice Creamery\u003c/a>. This is no ordinary \"gourmet\" gelato store; they applied for and received a pasteurization license so they could make their own custard base. Other ice cream shops typically use a purchased base. All ripples, add-ins and the like are house-made. Cones are baked one at a time and hand rolled. Ingredients are as organic, local and sublime as they can find. \u003c/p>\n\u003cp>Their cute downtown scoop shop offers nine flavors at a time, including classics along with a rotating list of luscious seasonal choices like brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Customers can get a cap of toasted, house-made marshmallow fluff if they desire.\u003c/p>\n\u003cfigure id=\"attachment_91054\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_hand_rolled_cones.jpg\" alt=\"Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91054\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Not only does the Penny Ice Creamery make its own custard base but the cones are individually hand rolled and baked on site. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>Given such attention to quality and detail, \"the Penny,\" as Baker calls it, proudly identifies itself as “the only ice cream shop in Northern California making all our ice cream completely from scratch.” Shortly before the shop opened, Baker and Davis each became new parents -- their respective sons were born two weeks apart -- then they started working 100-hour weeks as their business geared up.\u003c/p>\n\u003cp>A key aspect that made the Penny possible was a $250,000 loan obtained through \u003ca href=\"http://www.allbusiness.com/government/government-bodies-offices-government/11820858-1.html\" target=\"_blank\">Obama's SBA Recovery Act\u003c/a>. To show their appreciation, Baker and Davis made a \u003ca href=\"https://www.youtube.com/watch?v=AmWjlA9FlAo&feature=player_embedded\" target=\"_blank\">YouTube thank-you video\u003c/a> receiving more than 100,000 hits, which got the attention of Joe Biden (he called them) and Michelle Obama's office (inviting them to a State of the Union address and reception). \u003c/p>\n\u003cp>Baker and Davis only spent enough time in the capitol to sit in the First Lady's box and meet some dignitaries, then flew back to scoop ice cream. Not surprising, since the Penny's business was going gangbusters. Far exceeding projections, the explosive sales enabled two more scoop shops to be opened in Santa Cruz as well as new kiosks at local farmers markets. \u003c/p>\n\u003cfigure id=\"attachment_91055\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Penny_scoop.jpg\" alt=\"Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91055\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Among a slew of delectable flavors are brown-butter spiced pumpkin seed, black pepper quince and honey yogurt walnut jam. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>In 2011, the partners opened a super-casual beachfront cafe that they called \u003ca href=\"http://thepicnicbasketsc.com/\" target=\"_blank\">The Picnic Basket\u003c/a> that followed the same freshness-first mentality of their ice cream stores. Sandwiches and salads are inventive, delicious and available for eating in or out. House-made pickles and just-baked bread enhance classics like a killer BLT or reuben, while the chicken salad sandwich with avocado, greens and pickled onions is amazing.\u003c/p>\n\u003cp>Naturally, corned beef and hot dogs come from renowned local butcher and salumi maker, \u003ca href=\"http://www.elsalchichero.com/\" target=\"_blank\">El Salchichero\u003c/a>, and ice cream is from the Penny. A long deck in front delivers views of the beach and nearby pier. The crowds were large from the moment this eating spot opened.\u003c/p>\n\u003cfigure id=\"attachment_91056\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Picnic_Basket_Exterior.jpg\" alt=\"Located across from the beach, The Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\" width=\"1000\" height=\"750\" class=\"size-full wp-image-91056\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located across from the beach, the Picnic Basket has become the town's go-to place for sandwiches, salads and snacks. Photo: Zachary Davis\u003c/figcaption>\u003c/figure>\n\u003cp>The pair's most ambitious step took place in early 2014 with the opening of \u003ca href=\"http://assembleforfood.com/\" target=\"_blank\">Assembly\u003c/a> in downtown Santa Cruz. A spacious, modern sit-down restaurant that celebrates local ingredients in a deceptively rustic menu -- like chicken leg confit with merquez sausage, carrot-lentil puree and artichoke/green olive relish -- this eatery was also mobbed from the day it opened. \u003c/p>\n\u003cp>At Assembly, Baker works with executive chef Carlo Espinas, formerly of Comstock Saloon in San Francisco, to produce comforting, affordable fare with enough pizzazz to attract foodies. Communal tables encourage the neighborly vibe that Baker has been seeking since she was first enthralled with the gardens at UCSC. \u003c/p>\n\u003cp>Assembly has been smiled upon by critics like the San Francisco Chronicle's Michael Bauer. Regarding The Picnic Basket, he wrote: \"For my money, it's the only place to stop.\" \u003c/p>\n\u003cfigure id=\"attachment_91049\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_interior.jpg\" alt=\"This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\" width=\"1000\" height=\"1500\" class=\"size-full wp-image-91049\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This modern, sit-down restaurant features rustic, fresh cuisine and several communal tables. Photo: Nicole Nelson\u003c/figcaption>\u003c/figure>\n\u003cp>Baker's and Davis's youngest venture is \u003ca href=\"http://heypopup.com/\" target=\"_blank\">POPUP\u003c/a>, a space adjacent to Assembly whose charter is showcasing intriguing, emerging food businesses that deserve local discovery. Besides being a weekly source for the wondrous bread and pastries from the \u003ca href=\"http://manresarestaurant.blogspot.com/2013/03/manresa-bread-project.html\" target=\"_blank\">Manresa Bread Project\u003c/a>, POPUP has presented scrumptious pies from \u003ca href=\"http://companionbakeshop.com/%20\" target=\"_blank\">Companion Bakeshop\u003c/a> (think Meyer lemon buttermilk) and delicious, small-batch steam buns and other snacks from \u003ca href=\"http://mortaldumpling.com/\" target=\"_blank\">Mortal Dumpling\u003c/a>.\u003c/p>\n\u003cp>While shooting for multiple Michelin stars might be the egotistical objective of some new chefs when they open their own boîte, this is not in Baker's business plan. \"We have foodies in this community but we also have people who just want to eat,\" she explains. \"We want to create a place where people feel comfortable and where it's not like a '\u003ca href=\"http://en.wikipedia.org/wiki/Portlandia_%28TV_series%29\" target=\"_blank\">Portlandia\u003c/a>' skit.\"\u003c/p>\n\u003cfigure id=\"attachment_91050\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Assembly_Sidewalk.jpg\" alt=\"Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\" width=\"1000\" height=\"667\" class=\"size-full wp-image-91050\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Located in downtown Santa Cruz, Assembly serves food throughout the day and has moderate prices. Photo: Molly Watson\u003c/figcaption>\u003c/figure>\n\u003cp>All their businesses aim to please the cross section of people that make up just about any community, she says. \"We made a conscious decision to balance our menu with things that are known and comfortable and accessible with things that are out there. For example, in the ice cream shop, we always have our Tahitian vanilla bean and our chocolate sorbet, but then we'll throw something like candy cap mushroom in the case or strawberry pink peppercorn.\"\u003c/p>\n\u003cp>For a chef who proudly states that \"I don't do precious,\" the various enterprises within The Glass Jar would seem to be a success. Baker's role these days might be overseeing menu development while Davis handles business as CEO but this is just one element in the overall game plan that brought them to Santa Cruz and business ownership. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With their families, Baker and Davis have put down roots in the coastal town. Davis now has three young children and Baker just gave birth to another baby. In a business empire dedicated to celebrating food and community, they haven't forgotten that all-important second element.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal",
"title": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal",
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"content": "\u003cfigure id=\"attachment_90981\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\" alt=\"The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/10/clove-and-hoof-a-meaty-addition-to-temescal/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/10/14)\u003c/p>\n\u003cp>Temescal already has its \u003ca href=\"http://www.berkeleyside.com/2014/06/30/oakland-mac-n-cheese-mecca-homeroom-expands/\" target=\"_blank\">church of cheese\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2013/09/25/the-hogs-apothecary-not-an-insult-to-vegetarians/\" target=\"_blank\">pantheon to pork\u003c/a>, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove and Hoof\u003c/a>, a butcher and sandwich shop on the corner of Broadway and 40th Street.\u003c/p>\n\u003cp>Opened by Analiesa Gosnell, the general manager and John Blevins, executive chef, the pair has a wealth of butchery experience, working at such places as Café Rouge and 4505 Meats between them, and most recently, studying butchery in France.\u003c/p>\n\u003cp>Clove and Hoof specializes in whole animal butchery, and its gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few, to choose from.\u003c/p>\n\u003cfigure id=\"attachment_90977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\" alt=\"Clove and Hoof: new to Temescal. Photo: Alix Wall\" width=\"300\" class=\"size-full wp-image-90977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: new to Temescal. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The interior offers a homey-kind of vibe, with plenty of counter seats facing the windows. The mismatched silverware and paper napkins sit in large cans on the tables. A refrigerator case full of meat stocks and house-made sauerkraut and kimchi greets you when you first line up at the counter, with multicolored jars of house-made pickles on shelves above them. Clearly, they are going for an old-time vibe as is evident by their beverage selection, which includes Milwaukee’s Best in the beer department, Boylan’s Seltzer and IBC Rootbeer for the soft drinks, as well as no one’s favorite, Yoo-Hoo chocolate drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the open kitchen, employees are both breaking down animals and making sandwiches. Toward the back, a glass case full of cookbooks holds an impressive collection, including the six-volume \u003cem>Modernist Cuisine\u003c/em> by Microsoft cofounder Nathan Myhrvoid, which retails for over $500. The message seems to be: “We aren’t f#%^&* around.”\u003c/p>\n\u003cp>While the place was still in soft opening when we visited, and its charcuterie program should be rolling out soon, with entrées and dinner service happening by early next year, the menu looked so enticing that as neighbors, we couldn’t help ourselves but stop in. We wanted to sample the sandwiches, and bring along some hungry friends with us. But given its soft opening mode, and the fact that they solicited feedback from us about our meal, let’s consider this a preview, rather than a review.\u003c/p>\n\u003cfigure id=\"attachment_90980\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\" alt=\"The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We had a choice of six sandos to choose from, five of them meat and one vegetarian. While it’s difficult to fathom why a vegetarian would come here, there are those occasions when one is in a larger group and gets overruled, and it’s great they are doing more than paying lip-service to veggies, as their one veg sandwich does sound worth trying: lager-steamed broccoli florets with warm beer cheese fondue, broccoli stem sauerkraut and pickled mustard seeds on a French hero roll. I don’t think I’ve ever had a broccoli cheese sandwich before, and with all the other offerings, it was a no-brainer that we were not going to choose this one, but I give them points for originality. I’ve also seen they do an egg salad with kimchi, but that was not on offer when we were there.\u003c/p>\n\u003cfigure id=\"attachment_90978\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\" alt=\"Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t want to read further, here’s the essential info: we loved what we ate and we will be back, though making this place a daily habit could be hazardous to one’s health. Here’s what we tried.\u003c/p>\n\u003cp>\u003cstrong>The Cuban $14:\u003c/strong> porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll – this wasn’t your garden variety ham and cheese. It tasted more bacon-y – and therefore ,fatty – than a traditional Cuban. Because of the house-made mustard, the predominant flavor was sweet. Loved it.\u003c/p>\n\u003cp>\u003cstrong>The Cheese Steak $15:\u003c/strong> thinly-sliced sirloin, onion confit, grilled trumpet mushrooms, pickled okra and warm beer cheese fondue on a hero roll. Given that a cheese steak is usually just a steak sandwich with cheese (or Cheese Whiz, in certain parts, like Philadelphia, where it originated) this was a vast improvement on the original. However, with the richness of the cheese fondue and mushrooms, we felt it tasted a bit like beef stroganoff in a roll. The pickled okra could have been played up to cut the richness, as it was barely noticed. Again, loved it, but not sure I’d order it again.\u003c/p>\n\u003cfigure id=\"attachment_90983\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\" alt=\"Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\" width=\"720\" height=\"536\" class=\"size-full wp-image-90983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Fried Chicken $13:\u003c/strong> with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. This sando was comprised of two juicy thighs, which by the time they were battered and fried, looked ginormous; with a salad, it could easily be split by two people. The chicken was still pink inside, rarer than most people like, but we didn’t find that to be a problem. We loved the sweetness the caramel added, as well as the tanginess of the pomegranate seeds. Barely tasted the Old Bay butter, but didn’t miss it. It takes guts to do a fried chicken sandwich within a mile of here without the inevitable comparisons to Bakesale Betty’s, but they’ve managed to come up with a worthy competitor. Loved it.\u003c/p>\n\u003cfigure id=\"attachment_90984\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\" alt=\"The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>C & H Burger $14:\u003c/strong> two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll: Who doesn’t love a good burger? Unfortunately, this one is not in the running, yet. This was the least successful sandwich, it too wet, a bit of a mess, — and not in the finger-licking, good way – with the flavors muddled. A slice of cheese would have been preferred rather than a gloppy sauce. Also the patties themselves could have had more char. Liked it but didn’t love it. All sandos came with a small side salad of mixed greens, nothing fancy but a fine side.\u003c/p>\n\u003cp>A small serving of cassoulet at $4 was perhaps the best bargain on the menu, and one of the tastiest. Earthy and rich, it was perhaps overkill with sandwiches like these, but that’s kind of the point at a place like this, isn’t it? As were the hand-cut beef tallow fries $4, served with a side of (not enough) pickle mayo.\u003c/p>\n\u003cfigure id=\"attachment_90982\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\" alt=\"A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We split a salad four ways: shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts $11, which was a great way to cut all the heaviness of the meal. The crema was in a puddle at the bottom, meaning I didn’t notice it until later, and actually loved the freshness of the salad even without the crema because it was such a needed contrast to everything else. The arugula/fruit/nut/cheese combo can seem so overdone, but there’s a reason there’s a version in so many restaurants, because it just works. The apple butter vinaigrette was a new twist, and it’s good to know that the vegetarian dishes here don’t get short shrift.\u003c/p>\n\u003cp>But again, who would come to a place called Clove and Hoof to order a salad? When meat is offered this way, this consciously, with this much thought put to how it’s raised and what accoutrements best suit it, it’s almost a crime not to order it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>: \u003cstrong>4001 Broadway, Oakland. Open Wed–Sun 11am to 6pm. Connect with them on\u003c/strong> \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">\u003cstrong>Facebook\u003c/strong>\u003c/a> \u003cstrong>and\u003c/strong> \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">\u003cstrong>Twitter\u003c/strong>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Temescal already has its church of cheese and pantheon to pork, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: Clove and Hoof, a butcher and sandwich shop on the corner of Broadway and 40th Street.\r\n",
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"description": "Temescal already has its church of cheese and pantheon to pork, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: Clove and Hoof, a butcher and sandwich shop on the corner of Broadway and 40th Street.\r\n",
"title": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90981\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\" alt=\"The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/10/clove-and-hoof-a-meaty-addition-to-temescal/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/10/14)\u003c/p>\n\u003cp>Temescal already has its \u003ca href=\"http://www.berkeleyside.com/2014/06/30/oakland-mac-n-cheese-mecca-homeroom-expands/\" target=\"_blank\">church of cheese\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2013/09/25/the-hogs-apothecary-not-an-insult-to-vegetarians/\" target=\"_blank\">pantheon to pork\u003c/a>, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove and Hoof\u003c/a>, a butcher and sandwich shop on the corner of Broadway and 40th Street.\u003c/p>\n\u003cp>Opened by Analiesa Gosnell, the general manager and John Blevins, executive chef, the pair has a wealth of butchery experience, working at such places as Café Rouge and 4505 Meats between them, and most recently, studying butchery in France.\u003c/p>\n\u003cp>Clove and Hoof specializes in whole animal butchery, and its gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few, to choose from.\u003c/p>\n\u003cfigure id=\"attachment_90977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\" alt=\"Clove and Hoof: new to Temescal. Photo: Alix Wall\" width=\"300\" class=\"size-full wp-image-90977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: new to Temescal. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The interior offers a homey-kind of vibe, with plenty of counter seats facing the windows. The mismatched silverware and paper napkins sit in large cans on the tables. A refrigerator case full of meat stocks and house-made sauerkraut and kimchi greets you when you first line up at the counter, with multicolored jars of house-made pickles on shelves above them. Clearly, they are going for an old-time vibe as is evident by their beverage selection, which includes Milwaukee’s Best in the beer department, Boylan’s Seltzer and IBC Rootbeer for the soft drinks, as well as no one’s favorite, Yoo-Hoo chocolate drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the open kitchen, employees are both breaking down animals and making sandwiches. Toward the back, a glass case full of cookbooks holds an impressive collection, including the six-volume \u003cem>Modernist Cuisine\u003c/em> by Microsoft cofounder Nathan Myhrvoid, which retails for over $500. The message seems to be: “We aren’t f#%^&* around.”\u003c/p>\n\u003cp>While the place was still in soft opening when we visited, and its charcuterie program should be rolling out soon, with entrées and dinner service happening by early next year, the menu looked so enticing that as neighbors, we couldn’t help ourselves but stop in. We wanted to sample the sandwiches, and bring along some hungry friends with us. But given its soft opening mode, and the fact that they solicited feedback from us about our meal, let’s consider this a preview, rather than a review.\u003c/p>\n\u003cfigure id=\"attachment_90980\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\" alt=\"The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We had a choice of six sandos to choose from, five of them meat and one vegetarian. While it’s difficult to fathom why a vegetarian would come here, there are those occasions when one is in a larger group and gets overruled, and it’s great they are doing more than paying lip-service to veggies, as their one veg sandwich does sound worth trying: lager-steamed broccoli florets with warm beer cheese fondue, broccoli stem sauerkraut and pickled mustard seeds on a French hero roll. I don’t think I’ve ever had a broccoli cheese sandwich before, and with all the other offerings, it was a no-brainer that we were not going to choose this one, but I give them points for originality. I’ve also seen they do an egg salad with kimchi, but that was not on offer when we were there.\u003c/p>\n\u003cfigure id=\"attachment_90978\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\" alt=\"Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t want to read further, here’s the essential info: we loved what we ate and we will be back, though making this place a daily habit could be hazardous to one’s health. Here’s what we tried.\u003c/p>\n\u003cp>\u003cstrong>The Cuban $14:\u003c/strong> porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll – this wasn’t your garden variety ham and cheese. It tasted more bacon-y – and therefore ,fatty – than a traditional Cuban. Because of the house-made mustard, the predominant flavor was sweet. Loved it.\u003c/p>\n\u003cp>\u003cstrong>The Cheese Steak $15:\u003c/strong> thinly-sliced sirloin, onion confit, grilled trumpet mushrooms, pickled okra and warm beer cheese fondue on a hero roll. Given that a cheese steak is usually just a steak sandwich with cheese (or Cheese Whiz, in certain parts, like Philadelphia, where it originated) this was a vast improvement on the original. However, with the richness of the cheese fondue and mushrooms, we felt it tasted a bit like beef stroganoff in a roll. The pickled okra could have been played up to cut the richness, as it was barely noticed. Again, loved it, but not sure I’d order it again.\u003c/p>\n\u003cfigure id=\"attachment_90983\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\" alt=\"Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\" width=\"720\" height=\"536\" class=\"size-full wp-image-90983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Fried Chicken $13:\u003c/strong> with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. This sando was comprised of two juicy thighs, which by the time they were battered and fried, looked ginormous; with a salad, it could easily be split by two people. The chicken was still pink inside, rarer than most people like, but we didn’t find that to be a problem. We loved the sweetness the caramel added, as well as the tanginess of the pomegranate seeds. Barely tasted the Old Bay butter, but didn’t miss it. It takes guts to do a fried chicken sandwich within a mile of here without the inevitable comparisons to Bakesale Betty’s, but they’ve managed to come up with a worthy competitor. Loved it.\u003c/p>\n\u003cfigure id=\"attachment_90984\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\" alt=\"The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>C & H Burger $14:\u003c/strong> two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll: Who doesn’t love a good burger? Unfortunately, this one is not in the running, yet. This was the least successful sandwich, it too wet, a bit of a mess, — and not in the finger-licking, good way – with the flavors muddled. A slice of cheese would have been preferred rather than a gloppy sauce. Also the patties themselves could have had more char. Liked it but didn’t love it. All sandos came with a small side salad of mixed greens, nothing fancy but a fine side.\u003c/p>\n\u003cp>A small serving of cassoulet at $4 was perhaps the best bargain on the menu, and one of the tastiest. Earthy and rich, it was perhaps overkill with sandwiches like these, but that’s kind of the point at a place like this, isn’t it? As were the hand-cut beef tallow fries $4, served with a side of (not enough) pickle mayo.\u003c/p>\n\u003cfigure id=\"attachment_90982\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\" alt=\"A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We split a salad four ways: shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts $11, which was a great way to cut all the heaviness of the meal. The crema was in a puddle at the bottom, meaning I didn’t notice it until later, and actually loved the freshness of the salad even without the crema because it was such a needed contrast to everything else. The arugula/fruit/nut/cheese combo can seem so overdone, but there’s a reason there’s a version in so many restaurants, because it just works. The apple butter vinaigrette was a new twist, and it’s good to know that the vegetarian dishes here don’t get short shrift.\u003c/p>\n\u003cp>But again, who would come to a place called Clove and Hoof to order a salad? When meat is offered this way, this consciously, with this much thought put to how it’s raised and what accoutrements best suit it, it’s almost a crime not to order it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>: \u003cstrong>4001 Broadway, Oakland. Open Wed–Sun 11am to 6pm. Connect with them on\u003c/strong> \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">\u003cstrong>Facebook\u003c/strong>\u003c/a> \u003cstrong>and\u003c/strong> \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">\u003cstrong>Twitter\u003c/strong>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
"title": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90934,90933,90932\"]\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90922,90921,90920\"]\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90938,90937,90939,90936\"]\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90944,90943,90942\"]\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90950,90949,90948\"]\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90954,90953,90952\"]\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90959,90958,90957\"]\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90964,90966,90967,90965\"]\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n",
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"excerpt": "Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\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.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-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>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-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>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\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>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-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>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\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>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-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>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_90838\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\" alt=\"Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\" width=\"720\" height=\"542\" class=\"size-full wp-image-90838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/09/vegan-deli-to-open-in-la-farine-spot-on-solano/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/9/14)\u003c/p>\n\u003cp>The space at 1820 Solano Ave., \u003ca href=\"http://www.berkeleyside.com/2014/07/01/la-farine-on-solano-avenue-in-berkeley-closes-abruptly/\" target=\"_blank\">left vacant by La Farine bakery in July\u003c/a>, is to be filled by a new-concept vegan deli-style food retailer, The Butcher’s Son, opening around mid-February 2015.\u003c/p>\n\u003cp>Peter Fikaris and his sister, Christina Stobing, will be running the new business which is partially funded by their father, Michael, well-known for his eatery, \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, a popular ’50s-style eating spot on Telegraph Avenue in the late 1990s and early 2000s.\u003c/p>\n\u003cp>“We will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches,” said Fikaris. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.\u003c/p>\n\u003cp>“It will be all vegan, raw and cooked, and made in house,” he added.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The news that a new, innovative food spot will be going into a prominent building, one long occupied by a beloved bakery, will be good news to \u003ca href=\"http://www.berkeleyside.com/tag/solano-avenue/\" target=\"_blank\">Solano Avenue\u003c/a> merchants and nearby residents. The street has been suffering from too many \u003ca href=\"http://www.berkeleyside.com/2014/12/01/solano-avenue-pressure-for-shopping-area-to-up-its-game/\" target=\"_blank\">vacant businesses\u003c/a> for years, particularly in its easternmost stretch near The Alameda. A recent attempt by \u003ca href=\"http://www.berkeleyside.com/tag/walgreens/\" target=\"_blank\">Walgreens\u003c/a> to build a pharmacy at the site of an old gas station was \u003ca href=\"http://www.berkeleyside.com/2014/03/21/commission-says-yes-to-restricting-large-drugstores-in-berkeley/\" target=\"_blank\">met with fierce resistance\u003c/a>.\u003c/p>\n\u003cp>Fikaris, a Berkeley local in his early 30s, said that while Oakland, specifically Temescal on Telegraph, has been the obvious location for many new food places to spring up, he felt Solano Avenue was a good place to introduce The Butcher’s Son, which he describes as an “old New York- style butcher shop/ deli.”\u003c/p>\n\u003cp>“I feel like what we are doing is a new, trendy younger concept. I feel like the people interested in what we are doing, are either living in North Oakland or Albany, El Cerrito – and nobody (else) is bringing this type of concept over to Solano.”\u003c/p>\n\u003cp>“Everybody is turning health-conscious, people are going vegan or “paleo,” everybody is looking for healthy alternatives, not just for their own personal health but for the health of the planet.”\u003c/p>\n\u003cp>Fikaris said he was sure the food would appeal to people of all ages.\u003c/p>\n\u003cp>The deli, which will have tables inside and outside, will do donuts and pastries, bagels and upmarket espresso coffee in the mornings.\u003c/p>\n\u003cp>“The plan is to work with mainly spelt flour and some gluten-free bread. There will be dessert items, tarts and cheesecakes, for instance. We are shooting for all organic and everything 100% non-GMO, of course,” he said.\u003c/p>\n\u003cp>“We will do our own pickling – we specifically want to make a lot of our products in-house.”\u003c/p>\n\u003cp>The sausages will be made from vital wheat gluten, everything plant-based, with the cheeses made mainly made from coconut and cashew.\u003c/p>\n\u003cp>Fikaris, who comes from a family of 14, many of whom will be helping in the business, says his stepmother, Cecilia, is developing a lot of the recipes.\u003c/p>\n\u003cp>Why call a vegan deli The Butcher’s Son?\u003c/p>\n\u003cp>“The idea is this is an evolution from the old way of thinking by a younger generation. Let’s not eat animal products, let’s be more health-conscious. The Butcher’s Son still has the skills but is evolving,” said Fikaris.\u003c/p>\n\u003cp>Fikaris said he would be renaming his existing food company, Pretty Dog Hot Sauce, to The Butcher’s Son. He will be looking to sell The Butcher’s Son products to other stores.\u003c/p>\n\u003cp>Fikaris said the landlords at 1820 Solano, brother and sister, James and Gina Gould, had been very good to deal with. They had offered attractive terms and he is paying a rent of around $2.50 per sq. ft for the 1,600 sq. ft premises on the corner of Colusa Avenue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Our dealings with the landlord have been great. This is the best landlord tenant relationship we have ever had. We have had long conversations with them and we all seem to be on the same page. Gina’s biggest concern is getting something in there that the neighborhood wants,” he said.\u003c/p>\n\n",
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"excerpt": "The Butcher's Son will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.",
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"title": "Vegan Deli Called 'The Butcher’s Son' Opening Soon on Solano in Berkeley | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90838\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/La-Farine-Solano-720x542.jpg\" alt=\"Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\" width=\"720\" height=\"542\" class=\"size-full wp-image-90838\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegan diner The Butcher’s Son is moving into the retail space at 1820 Solano Ave. in Berkeley that, until July, housed La Farine. Photo: Trachtenberg Architects\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/gill-south/\" target=\"_blank\">Gill South\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/09/vegan-deli-to-open-in-la-farine-spot-on-solano/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/9/14)\u003c/p>\n\u003cp>The space at 1820 Solano Ave., \u003ca href=\"http://www.berkeleyside.com/2014/07/01/la-farine-on-solano-avenue-in-berkeley-closes-abruptly/\" target=\"_blank\">left vacant by La Farine bakery in July\u003c/a>, is to be filled by a new-concept vegan deli-style food retailer, The Butcher’s Son, opening around mid-February 2015.\u003c/p>\n\u003cp>Peter Fikaris and his sister, Christina Stobing, will be running the new business which is partially funded by their father, Michael, well-known for his eatery, \u003ca href=\"http://www.netcantina.com/michaelsdiner/\" target=\"_blank\">Michael’s American Vegetarian Diner\u003c/a>, a popular ’50s-style eating spot on Telegraph Avenue in the late 1990s and early 2000s.\u003c/p>\n\u003cp>“We will offer specialty vegan cheeses and meats, sausages, salami, fresh mozzarella, salads, sides, and sandwiches,” said Fikaris. The deli will have a pizza oven, making baked thin-crust pizza and a raw deep-dish pizza will also be on the menu.\u003c/p>\n\u003cp>“It will be all vegan, raw and cooked, and made in house,” he added.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The news that a new, innovative food spot will be going into a prominent building, one long occupied by a beloved bakery, will be good news to \u003ca href=\"http://www.berkeleyside.com/tag/solano-avenue/\" target=\"_blank\">Solano Avenue\u003c/a> merchants and nearby residents. The street has been suffering from too many \u003ca href=\"http://www.berkeleyside.com/2014/12/01/solano-avenue-pressure-for-shopping-area-to-up-its-game/\" target=\"_blank\">vacant businesses\u003c/a> for years, particularly in its easternmost stretch near The Alameda. A recent attempt by \u003ca href=\"http://www.berkeleyside.com/tag/walgreens/\" target=\"_blank\">Walgreens\u003c/a> to build a pharmacy at the site of an old gas station was \u003ca href=\"http://www.berkeleyside.com/2014/03/21/commission-says-yes-to-restricting-large-drugstores-in-berkeley/\" target=\"_blank\">met with fierce resistance\u003c/a>.\u003c/p>\n\u003cp>Fikaris, a Berkeley local in his early 30s, said that while Oakland, specifically Temescal on Telegraph, has been the obvious location for many new food places to spring up, he felt Solano Avenue was a good place to introduce The Butcher’s Son, which he describes as an “old New York- style butcher shop/ deli.”\u003c/p>\n\u003cp>“I feel like what we are doing is a new, trendy younger concept. I feel like the people interested in what we are doing, are either living in North Oakland or Albany, El Cerrito – and nobody (else) is bringing this type of concept over to Solano.”\u003c/p>\n\u003cp>“Everybody is turning health-conscious, people are going vegan or “paleo,” everybody is looking for healthy alternatives, not just for their own personal health but for the health of the planet.”\u003c/p>\n\u003cp>Fikaris said he was sure the food would appeal to people of all ages.\u003c/p>\n\u003cp>The deli, which will have tables inside and outside, will do donuts and pastries, bagels and upmarket espresso coffee in the mornings.\u003c/p>\n\u003cp>“The plan is to work with mainly spelt flour and some gluten-free bread. There will be dessert items, tarts and cheesecakes, for instance. We are shooting for all organic and everything 100% non-GMO, of course,” he said.\u003c/p>\n\u003cp>“We will do our own pickling – we specifically want to make a lot of our products in-house.”\u003c/p>\n\u003cp>The sausages will be made from vital wheat gluten, everything plant-based, with the cheeses made mainly made from coconut and cashew.\u003c/p>\n\u003cp>Fikaris, who comes from a family of 14, many of whom will be helping in the business, says his stepmother, Cecilia, is developing a lot of the recipes.\u003c/p>\n\u003cp>Why call a vegan deli The Butcher’s Son?\u003c/p>\n\u003cp>“The idea is this is an evolution from the old way of thinking by a younger generation. Let’s not eat animal products, let’s be more health-conscious. The Butcher’s Son still has the skills but is evolving,” said Fikaris.\u003c/p>\n\u003cp>Fikaris said he would be renaming his existing food company, Pretty Dog Hot Sauce, to The Butcher’s Son. He will be looking to sell The Butcher’s Son products to other stores.\u003c/p>\n\u003cp>Fikaris said the landlords at 1820 Solano, brother and sister, James and Gina Gould, had been very good to deal with. They had offered attractive terms and he is paying a rent of around $2.50 per sq. ft for the 1,600 sq. ft premises on the corner of Colusa Avenue.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“Our dealings with the landlord have been great. This is the best landlord tenant relationship we have ever had. We have had long conversations with them and we all seem to be on the same page. Gina’s biggest concern is getting something in there that the neighborhood wants,” he said.\u003c/p>\n\n\u003c/div>\u003c/p>",
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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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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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.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"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"
}
},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"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>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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