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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"disqusTitle": "With Bowling Balls, Cute Kittens and Cotton-Candy Cocktails, Theme Restaurants Bounce Back",
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"content": "\u003cfigure id=\"attachment_88366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\" alt=\"Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\" width=\"1000\" height=\"765\" class=\"size-full wp-image-88366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The server's spaghetti-strapped, fringe-fronted, scarlet flapper dress makes her look -- as she glides bearing a lemongrassy \"Lucky Luciano\" cocktail past soaring columns and snappy-hatted dancers under classic chandeliers -- languid, liquid, lava-esque. \u003c/p>\n\u003cp>Chicago, 1929?\u003c/p>\n\u003cp>No: Alameda, 2014. Occupying a historic former bank building, hosting bay tours in gangster Al Capone's actual yacht, \u003ca href=\"http://www.caponesspeakeasy.net/\" target=\"_blank\">Capone's Speakeasy\u003c/a> is one of several fun, immersive new theme restaurants daring to dot a region that takes eating so seriously as to be ... well, scary.\u003c/p>\n\u003cp>\u003cstrong>Admit it:\u003c/strong> Around here, once the forks come out, the laughter kinda stops.\u003c/p>\n\u003cp>Mixing fun with food constitutes a Bay Area business risk. What happens when you tell basilisk-eyed marrow-munchers: \u003cem>Watch jousters over your starters! It's not all about the food!?\u003c/em> The owners of Capone's Speakeasy will soon know. As will the owners of 50,000-square-foot, stratospherically ceilinged \u003ca href=\"http://plankoakland.com/splash/\" target=\"_blank\">plank\u003c/a> [lower-case p], opening in Jack London Square October 10 and boasting full-sized bocce courts, bowling lanes and arcade games.\u003c/p>\n\u003cfigure id=\"attachment_88351\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\" alt=\"Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88351\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>And as will the proprietors of \u003ca href=\"http://www.cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, America's first cat café, \u003ca href=\"http://cattownoakland.org/cat-town-cafe/\" target=\"_blank\">opening in Oakland on October 25\u003c/a>. Its customers can hang out with adoptable live felines in a miniature Oakland, port and all. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We know that people care about rescue cats and want to help them, but most won’t go to a shelter to do that -- thinking the experience will be too depressing. The café provides an easy way for people to spend time with the cats and become invested in what happens to them,\" says co-proprietor Ann Dunn.\u003c/p>\n\u003cp>\"It just made sense to me that if people came in casually to drink coffee and hang out with cats, it would increase the number of cats who are adopted.\"\u003c/p>\n\u003cfigure id=\"attachment_88420\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\" alt=\"Photo courtesy of Cat Town Cafe & Adoption\" width=\"500\" class=\"size-full wp-image-88420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Cat Town Cafe & Adoption\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Theme restaurants used to be a thing:\u003c/strong> Looking at you, \u003ca href=\"http://www.tongaroom.com/\" target=\"_blank\">Tonga Room\u003c/a>. But with rare exceptions such as the Rainforest Café, Hard Rock Café, Medieval Times and certain Las Vegas casinos, theme restaurants as a once-ubiquitous genre fell out of favor soon after Richard Nixon did -- because everything became so seeeeerious, including food. Those over a certain age mourn Manhattan's Auto Pub, whose booths comprised car chassis, Chicago's Shanghai Lil's, with its \"Chicken Chow Mein Frisco\" and Polynesian dance revues, and countless other classics.\u003c/p>\n\u003cfigure id=\"attachment_88368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\" alt=\"Vintage theme-restaurant menus. Photo: Kristan Lawson.\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant menus. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>But -- because reality is now officially unbearable? Because hipsters, today's Marie Antoinettes and Louis XIVs, demand the neo-rococo? -- theme restaurants, with their cowboy hats and clown shoes, have been bouncing back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbanputt.com/\" target=\"_blank\">Urban Putt\u003c/a>, a high-tech Mission District minigolf restaurant-bar owned by an ex-\u003cem>PC World\u003c/em> editor and featuring steampunky holes nodding to icons including Jules Verne and Playland-by-the-Sea, opened last May. Open since 2011, carnival-themed \u003ca href=\"http://strawsf.com/\" target=\"_blank\">Straw\u003c/a> in Hayes Valley serves a \"Bearded Lady\" sandwich, a \"Ringmaster\" burger and cotton-candy cocktails. Open since 2010, SoMa's \u003ca href=\"http://www.fonduecowboy.com/Fondue_Cowboy/Home.html\" target=\"_blank\">Fondue Cowboy\u003c/a> serves \"Rawhide,\" \"Outlaw\" and \"Happy Trails\" fondues while screening black-and-white Westerns. Dogpatch's Third Rail, which opened last December, maintains a train motif. \u003c/p>\n\u003cfigure id=\"attachment_88370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\" alt='The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio' width=\"1000\" height=\"868\" class=\"size-full wp-image-88370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>This trend is spreading worldwide. Taipei has a Mattel-licensed, pink-on-pink Barbie Café. Pittsburgh's \u003ca href=\"http://conflictkitchen.org/\" target=\"_blank\">Conflict Kitchen\u003c/a> serves food only from regions currently in political conflict withs the USA. Tokyo's \u003ca href=\"http://www.lock-up.jp/\" target=\"_blank\">The LockUp\u003c/a> evokes a dungeon. At Taiwan's burgeoning \u003ca href=\"http://www.moderntoilet.com.tw/en/about.asp\" target=\"_blank\">Modern Toilet Restaurant\u003c/a> chain, customers sit on toilets while eating corn-studded chocolate ice cream. Glass-ceilinged \u003ca href=\"http://conradhotels3.hilton.com/en/hotels/maldives/conrad-maldives-rangali-island-MLEHICI/amenities/restaurants_ithaa_undersea_restaurant.html\" target=\"_blank\">Ithaa Undersea Restaurant\u003c/a> in the Maldives is actually located sixteen feet underwater. \u003c/p>\n\u003cp>But in the Bay Area, it always comes down to the food. Does anyone besides tourists visit Rainforest Café and Hard Rock Café, dozens of whose restaurants have closed recently and whose San Francisco outposts are located on Fisherman's Wharf for an obvious reason? In the Coi/Yelp era, everyone's a critic -- and, rawhide and astroturf aside, the make-or-break will always be: How do you source your Flying Saucer Succotash? Are these funnel cakes sustainable? Clown-suited servers can't distract from -- or overcompensate for -- the meh merguez or substandard sundae anymore. \u003c/p>\n\u003cp>Today's Bay Area theme restaurateurs know this. Urban Putt's head chef Dane Boryta has helmed the kitchen at Sens and owned the Bottle Cap. Urban Putt's drinks menu was designed by Scott Baird and Josh Harris of The Bon Vivants and Trick Dog. Damien King-Kostelac, formerly of Town Hall Restaurant and now executive chef at Capone's Speakeasy, graduated from the California Culinary Academy with honors. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Cat Town will serve local Bicycle Coffee\u003c/a> and locally sourced snacks. The beer garden at plank serves fifty handcrafted brews. To produce tasty, fusiony fare such as char siu tacos and scallop ceviche, plank's executive chef Jason Moniz, formerly of Orinda's Table 24 and Oakland's Flora, sources ingredients from venues within a five-mile radius of his kitchen, such as the Jack London Square Farmers' Market and Oakland Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_88374\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\" alt=\"Jason Moniz, executive chef at plank. Photo: Kristan Lawson\" width=\"560\" class=\"size-full wp-image-88374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Moniz, executive chef at plank. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>With its jellyfish and sea-urchin chandeliers, chambered-nautilus ceiling, Oyster Bar, Beluga Ballroom and spendy seafood menu, Union Square's \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon\u003c/a> asserts an undersea ambience. But if this was the 1960s, its servers might wear mermaid tails and coconut-shell bras. \u003c/p>\n\u003cp>\u003cstrong>Would that be a good thing?\u003c/strong> \u003c/p>\n\u003cp>Yesteryear's theme restaurants abounded in imagery we'd find shocking today. Buxom servers wearing grass skirts and skintight space suits. Menus depicting brown, bones-through-their-noses \"natives.\" Coolie-hatted busboys. Serape-draped mannequins \"asleep\" under rubber saguaros. With locations in Salt Lake City, Portland and Seattle between the late 1920s and late 1940s, the \u003ca href=\"http://depts.washington.edu/civilr/coon_chicken.htm\" target=\"_blank\">Coon Chicken Inn\u003c/a> was based around the theme of black railroad porters. \u003c/p>\n\u003cp>Sure, in many ways these fantasylands with their all-inclusive themeyness -- right down to the jungle sounds and gold-pan plates -- transported visitors across galaxies and centuries, rescuing them from work or school or war, inspiring future cosmonauts, zoologists, historians and sojourners.\u003c/p>\n\u003cp>But.\u003c/p>\n\u003cp>\u003cstrong>Today's theme restaurateurs must prioritize offending no one.\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, that's pretty hard. Last month, the owners of a week-old Castro-district restaurant -- not a theme restaurant, just an ordinary Mexican place -- \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/11/bandidos-changes-name-to-hecho/\" target=\"_blank\">changed its name to Hecho\u003c/a> after activists tagged its original name, Bandidos, as a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/08/bandidos-name-sparks-controversy-in-mexican-american-community/\" target=\"_blank\">racial slur\u003c/a>. \u003c/p>\n\u003cp>Potential offense lurks everywhere. Capone's Speakeasy could offend temperance advocates, or the descendants of gangland-violence victim. Its name referencing Jack London Square's nauticality, plank -- as in \"walk the\" -- could by virtue of its nomenclature offend anyone who ever suffered at the hands of pirates. Urban Putt could offend people who were uncoordinated or unpopular as kids. \u003c/p>\n\u003cp>Joking aside, we might wonder: \u003cstrong>Can a cat café and a gangland-themed bar acquire enough loyal local regulars to stay afloat?\u003c/strong> \u003c/p>\n\u003cp>Theme restaurants located in tourist traps are pretty much guaranteed steady business. But rather than attracting regulars, tourist-trap restaurants feed an ever-changing flow of one-time-onlies. \u003c/p>\n\u003cp>The Bay Area's new theme restaurants aren't located in world-famous tourist traps. They're deep in the neighborhoods, and in Oakland. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This might, in fact, be all the more reason for locals to love them. Wait, what? Someone went to the trouble of designing and creating a full-on fantasyland and hiring an executive chef not for outsiders who might settle for mediocre food as long as it comes with a view of the bridge, but for my neighbors and me? Some fantasies are meant to be conjured not just once but again and again. That's why we call them our \"happy places.\" And sometimes, they come with friendly felines and flaming cocktails. \u003c/p>\n\n",
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"excerpt": "Theme restaurants seem to be making a comeback. Here are some that have popped up in the Bay Area beyond neighborhoods catering to tourists. Can theme restaurants develop a loyal clientele or are they a one-time novelty? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88366\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/matches1000.jpg\" alt=\"Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\" width=\"1000\" height=\"765\" class=\"size-full wp-image-88366\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant matchbooks. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The server's spaghetti-strapped, fringe-fronted, scarlet flapper dress makes her look -- as she glides bearing a lemongrassy \"Lucky Luciano\" cocktail past soaring columns and snappy-hatted dancers under classic chandeliers -- languid, liquid, lava-esque. \u003c/p>\n\u003cp>Chicago, 1929?\u003c/p>\n\u003cp>No: Alameda, 2014. Occupying a historic former bank building, hosting bay tours in gangster Al Capone's actual yacht, \u003ca href=\"http://www.caponesspeakeasy.net/\" target=\"_blank\">Capone's Speakeasy\u003c/a> is one of several fun, immersive new theme restaurants daring to dot a region that takes eating so seriously as to be ... well, scary.\u003c/p>\n\u003cp>\u003cstrong>Admit it:\u003c/strong> Around here, once the forks come out, the laughter kinda stops.\u003c/p>\n\u003cp>Mixing fun with food constitutes a Bay Area business risk. What happens when you tell basilisk-eyed marrow-munchers: \u003cem>Watch jousters over your starters! It's not all about the food!?\u003c/em> The owners of Capone's Speakeasy will soon know. As will the owners of 50,000-square-foot, stratospherically ceilinged \u003ca href=\"http://plankoakland.com/splash/\" target=\"_blank\">plank\u003c/a> [lower-case p], opening in Jack London Square October 10 and boasting full-sized bocce courts, bowling lanes and arcade games.\u003c/p>\n\u003cfigure id=\"attachment_88351\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/plank1000.jpg\" alt=\"Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\" width=\"1000\" height=\"643\" class=\"size-full wp-image-88351\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowling lanes and mega-TVs at plank. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>And as will the proprietors of \u003ca href=\"http://www.cattownoakland.org/\" target=\"_blank\">Cat Town\u003c/a>, America's first cat café, \u003ca href=\"http://cattownoakland.org/cat-town-cafe/\" target=\"_blank\">opening in Oakland on October 25\u003c/a>. Its customers can hang out with adoptable live felines in a miniature Oakland, port and all. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We know that people care about rescue cats and want to help them, but most won’t go to a shelter to do that -- thinking the experience will be too depressing. The café provides an easy way for people to spend time with the cats and become invested in what happens to them,\" says co-proprietor Ann Dunn.\u003c/p>\n\u003cp>\"It just made sense to me that if people came in casually to drink coffee and hang out with cats, it would increase the number of cats who are adopted.\"\u003c/p>\n\u003cfigure id=\"attachment_88420\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/cat-mug1000.jpg\" alt=\"Photo courtesy of Cat Town Cafe & Adoption\" width=\"500\" class=\"size-full wp-image-88420\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo courtesy of Cat Town Cafe & Adoption\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Theme restaurants used to be a thing:\u003c/strong> Looking at you, \u003ca href=\"http://www.tongaroom.com/\" target=\"_blank\">Tonga Room\u003c/a>. But with rare exceptions such as the Rainforest Café, Hard Rock Café, Medieval Times and certain Las Vegas casinos, theme restaurants as a once-ubiquitous genre fell out of favor soon after Richard Nixon did -- because everything became so seeeeerious, including food. Those over a certain age mourn Manhattan's Auto Pub, whose booths comprised car chassis, Chicago's Shanghai Lil's, with its \"Chicken Chow Mein Frisco\" and Polynesian dance revues, and countless other classics.\u003c/p>\n\u003cfigure id=\"attachment_88368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/menu1000.jpg\" alt=\"Vintage theme-restaurant menus. Photo: Kristan Lawson.\" width=\"1000\" height=\"714\" class=\"size-full wp-image-88368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vintage theme-restaurant menus. Photo: Kristan Lawson.\u003c/figcaption>\u003c/figure>\n\u003cp>But -- because reality is now officially unbearable? Because hipsters, today's Marie Antoinettes and Louis XIVs, demand the neo-rococo? -- theme restaurants, with their cowboy hats and clown shoes, have been bouncing back.\u003c/p>\n\u003cp>\u003ca href=\"http://www.urbanputt.com/\" target=\"_blank\">Urban Putt\u003c/a>, a high-tech Mission District minigolf restaurant-bar owned by an ex-\u003cem>PC World\u003c/em> editor and featuring steampunky holes nodding to icons including Jules Verne and Playland-by-the-Sea, opened last May. Open since 2011, carnival-themed \u003ca href=\"http://strawsf.com/\" target=\"_blank\">Straw\u003c/a> in Hayes Valley serves a \"Bearded Lady\" sandwich, a \"Ringmaster\" burger and cotton-candy cocktails. Open since 2010, SoMa's \u003ca href=\"http://www.fonduecowboy.com/Fondue_Cowboy/Home.html\" target=\"_blank\">Fondue Cowboy\u003c/a> serves \"Rawhide,\" \"Outlaw\" and \"Happy Trails\" fondues while screening black-and-white Westerns. Dogpatch's Third Rail, which opened last December, maintains a train motif. \u003c/p>\n\u003cfigure id=\"attachment_88370\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/Nautilus-hole-Urban-Putt_CesarRubio1000.jpg\" alt='The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio' width=\"1000\" height=\"868\" class=\"size-full wp-image-88370\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The \"Nautilus\" hole at Urban Putt. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>This trend is spreading worldwide. Taipei has a Mattel-licensed, pink-on-pink Barbie Café. Pittsburgh's \u003ca href=\"http://conflictkitchen.org/\" target=\"_blank\">Conflict Kitchen\u003c/a> serves food only from regions currently in political conflict withs the USA. Tokyo's \u003ca href=\"http://www.lock-up.jp/\" target=\"_blank\">The LockUp\u003c/a> evokes a dungeon. At Taiwan's burgeoning \u003ca href=\"http://www.moderntoilet.com.tw/en/about.asp\" target=\"_blank\">Modern Toilet Restaurant\u003c/a> chain, customers sit on toilets while eating corn-studded chocolate ice cream. Glass-ceilinged \u003ca href=\"http://conradhotels3.hilton.com/en/hotels/maldives/conrad-maldives-rangali-island-MLEHICI/amenities/restaurants_ithaa_undersea_restaurant.html\" target=\"_blank\">Ithaa Undersea Restaurant\u003c/a> in the Maldives is actually located sixteen feet underwater. \u003c/p>\n\u003cp>But in the Bay Area, it always comes down to the food. Does anyone besides tourists visit Rainforest Café and Hard Rock Café, dozens of whose restaurants have closed recently and whose San Francisco outposts are located on Fisherman's Wharf for an obvious reason? In the Coi/Yelp era, everyone's a critic -- and, rawhide and astroturf aside, the make-or-break will always be: How do you source your Flying Saucer Succotash? Are these funnel cakes sustainable? Clown-suited servers can't distract from -- or overcompensate for -- the meh merguez or substandard sundae anymore. \u003c/p>\n\u003cp>Today's Bay Area theme restaurateurs know this. Urban Putt's head chef Dane Boryta has helmed the kitchen at Sens and owned the Bottle Cap. Urban Putt's drinks menu was designed by Scott Baird and Josh Harris of The Bon Vivants and Trick Dog. Damien King-Kostelac, formerly of Town Hall Restaurant and now executive chef at Capone's Speakeasy, graduated from the California Culinary Academy with honors. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/07/17/oakland-cat-cafe-comes-closer-to-reality-set-to-open-in-september/\" target=\"_blank\">Cat Town will serve local Bicycle Coffee\u003c/a> and locally sourced snacks. The beer garden at plank serves fifty handcrafted brews. To produce tasty, fusiony fare such as char siu tacos and scallop ceviche, plank's executive chef Jason Moniz, formerly of Orinda's Table 24 and Oakland's Flora, sources ingredients from venues within a five-mile radius of his kitchen, such as the Jack London Square Farmers' Market and Oakland Chinatown.\u003c/p>\n\u003cfigure id=\"attachment_88374\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jason-moniz-plank.jpg\" alt=\"Jason Moniz, executive chef at plank. Photo: Kristan Lawson\" width=\"560\" class=\"size-full wp-image-88374\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jason Moniz, executive chef at plank. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>With its jellyfish and sea-urchin chandeliers, chambered-nautilus ceiling, Oyster Bar, Beluga Ballroom and spendy seafood menu, Union Square's \u003ca href=\"http://www.farallonrestaurant.com/\" target=\"_blank\">Farallon\u003c/a> asserts an undersea ambience. But if this was the 1960s, its servers might wear mermaid tails and coconut-shell bras. \u003c/p>\n\u003cp>\u003cstrong>Would that be a good thing?\u003c/strong> \u003c/p>\n\u003cp>Yesteryear's theme restaurants abounded in imagery we'd find shocking today. Buxom servers wearing grass skirts and skintight space suits. Menus depicting brown, bones-through-their-noses \"natives.\" Coolie-hatted busboys. Serape-draped mannequins \"asleep\" under rubber saguaros. With locations in Salt Lake City, Portland and Seattle between the late 1920s and late 1940s, the \u003ca href=\"http://depts.washington.edu/civilr/coon_chicken.htm\" target=\"_blank\">Coon Chicken Inn\u003c/a> was based around the theme of black railroad porters. \u003c/p>\n\u003cp>Sure, in many ways these fantasylands with their all-inclusive themeyness -- right down to the jungle sounds and gold-pan plates -- transported visitors across galaxies and centuries, rescuing them from work or school or war, inspiring future cosmonauts, zoologists, historians and sojourners.\u003c/p>\n\u003cp>But.\u003c/p>\n\u003cp>\u003cstrong>Today's theme restaurateurs must prioritize offending no one.\u003c/strong>\u003c/p>\n\u003cp>In the Bay Area, that's pretty hard. Last month, the owners of a week-old Castro-district restaurant -- not a theme restaurant, just an ordinary Mexican place -- \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/11/bandidos-changes-name-to-hecho/\" target=\"_blank\">changed its name to Hecho\u003c/a> after activists tagged its original name, Bandidos, as a \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/09/08/bandidos-name-sparks-controversy-in-mexican-american-community/\" target=\"_blank\">racial slur\u003c/a>. \u003c/p>\n\u003cp>Potential offense lurks everywhere. Capone's Speakeasy could offend temperance advocates, or the descendants of gangland-violence victim. Its name referencing Jack London Square's nauticality, plank -- as in \"walk the\" -- could by virtue of its nomenclature offend anyone who ever suffered at the hands of pirates. Urban Putt could offend people who were uncoordinated or unpopular as kids. \u003c/p>\n\u003cp>Joking aside, we might wonder: \u003cstrong>Can a cat café and a gangland-themed bar acquire enough loyal local regulars to stay afloat?\u003c/strong> \u003c/p>\n\u003cp>Theme restaurants located in tourist traps are pretty much guaranteed steady business. But rather than attracting regulars, tourist-trap restaurants feed an ever-changing flow of one-time-onlies. \u003c/p>\n\u003cp>The Bay Area's new theme restaurants aren't located in world-famous tourist traps. They're deep in the neighborhoods, and in Oakland. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This might, in fact, be all the more reason for locals to love them. Wait, what? Someone went to the trouble of designing and creating a full-on fantasyland and hiring an executive chef not for outsiders who might settle for mediocre food as long as it comes with a view of the bridge, but for my neighbors and me? Some fantasies are meant to be conjured not just once but again and again. That's why we call them our \"happy places.\" And sometimes, they come with friendly felines and flaming cocktails. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Prepare to revisit three Asian restaurants from previous series, beginning in Alameda where fresh and flavorful Vietnamese cuisine stars at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5001\">Dragon Rouge Restaurant\u003c/a>. Next, authentic family-style Thai food with royal roots is found at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3676\">Marnee Thai Restaurant\u003c/a> in San Francisco. We end comfortably seated and enjoying modern Asian cuisine in a large open space on the Embarcadero by the Bay at \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3808\">Butterfly Restaurant\u003c/a>.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">episode airs on KQED 9\u003c/a> this eve at 7:30pm or watch it online now.\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=T165yh8bLdg]\n\u003c/p>\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003cstrong>Disclaimer #1:\u003c/strong> As all matters of taste, burgers are a subjective business. My priorities are as follows:\u003c/p>\n\u003col>\n\u003cli>Meat should be sourced with an eye toward sustainability.\u003c/li>\n\u003cli>Burgers should be cooked consistently to temperature.\u003c/li>\n\u003cli>They should not be too tricked out; classic condiments and presentations are best.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Disclaimer #2:\u003c/strong> I’ve spent the last month checking out the most highly regarded burgers in Berkeley and Oakland (16 spots), and I’ve narrowed these down to nine. I’ve just heard of three places I didn’t try (that sound like potential winners) and three new places that are soon headed our way. It’s time to stop the madness and publish this current list, which will certainly evolve.\u003c/p>\n\u003cp>\u003cstrong>If I’ve missed your favorite, please share in the comments.\u003c/strong>\u003c/p>\n\u003cp>Without further ado, here are my top picks, in alphabetical order:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88162,88164,88163\"]\u003c/p>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003cstrong>Chop Bar\u003c/strong>’s burger is of the same high caliber. House-ground \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\" rel=\"noopener\">Preferred Meats\u003c/a> chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes Roederer Brut, a sparkling wine that pairs well with a juicy burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St., #111, Oakland [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\" rel=\"noopener\">map]\u003cbr>\n\u003c/a>Ph: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\" rel=\"noopener\">@ChopBar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88158,88159,88157\"]\u003c/p>\n\u003cp>\u003cstrong>Handlebar\u003c/strong>, the latest burger joint to hit the Berkeley scene, is a fabulous one of the artisanal variety, but served in a bar setting, so all the better (casual excellence). Roland Robles, of \u003ca href=\"http://www.fivetenburger.com/\" target=\"_blank\" rel=\"noopener\">Fivetenburger\u003c/a> food-truck notoriety, has gone brick-and-mortar with serious bartenders, a menu of hangover cures (including a “pig in a blanket,” which is a pancake-battered sausage) and a $14 burger that is worth every penny. Think grass-fed, dry-aged beef, cooked rare, served on a homemade bun with the simplest of fixin’s: pickles, tomatoes, red onion, and butter lettuce. It comes with lightly truffled tater tots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.handlebar984.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Handlebar\u003c/strong>\u003c/a>\u003cbr>\n984 University Ave., Berkeley \u003ca href=\"http://goo.gl/mTBNWb\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 984-2125\u003cbr>\nHours: Mon 11am-11pm; Tue-Fri 5-11pm; Sat-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/handlebarco\" target=\"_blank\" rel=\"noopener\">Handlebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fivetenburger\" target=\"_blank\" rel=\"noopener\">@fivetenburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $14)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88166,88168,88167\"]\u003c/p>\n\u003cp>Though \u003cstrong>MUA\u003c/strong> is a full-service restaurant and bar, the dishes we tried—other than the burger—were underwhelming. But the burger is worth the trip. Chuck is coarsely ground in-house and seared, served on a toasted white bun that is thin enough to allow the meat to take center stage. Accompaniments are the standard lettuce, tomato, and red onion, with a homemade aioli twist, and the whole package arrives with a huge steak knife wedged through the middle, the better for sharing. The space is a beautiful 6,500-square-foot artist-designed loft, owned by Hisuk Dong, reminiscent of something you might find in Amsterdam or Copenhagen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.muaoakland.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>MUA\u003c/strong>\u003c/a>\u003cbr>\n2442a Webster St., Oakland \u003ca href=\"http://goo.gl/mdt2mO\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 228-1100\u003cbr>\nHours: Mon-Thu 11:30am-3pm and 5:30-11pm; Fri-Sat 5:30-midnight; Sun 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mua-Oakland/176539579059283\" target=\"_blank\" rel=\"noopener\">Mua Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MUAOakland\" target=\"_blank\" rel=\"noopener\">@MUAOakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $15)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88174,88176,88177,88175\"]\u003c/p>\n\u003cp>Known primarily as a great local breakfast spot, \u003cstrong>900 Grayson\u003c/strong>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses beef from \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\" rel=\"noopener\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> buns, local Smokehouse bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St., Berkeley \u003ca href=\"http://goo.gl/zVJa50\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\" rel=\"noopener\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88182,88181,88180\"]\u003c/p>\n\u003cp>The thorough goodness of \u003cstrong>Phil’s Sliders\u003c/strong> was a revelation to me. The restaurant, mixed in with a bunch of cheap college dives on Shattuck Avenue in Berkeley, looks like just another fast-food joint, but it’s not. These burgers are made with care, with \u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\" rel=\"noopener\">Marin Sun\u003c/a> beef, griddled to medium-rare and served on cute little sesame-seed buns with just iceberg lettuce (the right choice, as it is crunchy and unobtrusive in terms of flavor) and a secret sauce akin to Russian dressing. The “famous tots” are a work of art, perfect rectangular cubes fried to a decadent crisp.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philssliders.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phil’s Sliders\u003c/strong>\u003c/a>\u003cbr>\n2024 Shattuck Ave., Berkeley \u003ca href=\"http://goo.gl/9zLWGw\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 845-5060\u003cbr>\nHours: Daily 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/philssliders\" target=\"_blank\" rel=\"noopener\">Phil's Sliders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/phils_sliders\" target=\"_blank\" rel=\"noopener\">@phils_sliders\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Sliders $2.75 )\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88192,88194,88193,88195,88191\"]\u003c/p>\n\u003cp>When we walked into \u003cstrong>TrueBurger\u003c/strong>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers on to trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\" rel=\"noopener\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $5.25 a pop, this burger has the best value-to-quality ratio on the list.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave., Oakland \u003ca href=\"http://goo.gl/OZkjRZ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Mon 11am-3pm; Tue-Sat 11am-9:30pm; Sun noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\" rel=\"noopener\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\" rel=\"noopener\">@Trueburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $5.25)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88203,88206,88205,88207,88208,88209,88204\"]\u003c/p>\n\u003cp>I don’t usually go for chains, but this L.A.-based company has got it going on in the burger department. \u003cstrong>Umami\u003c/strong>'s specialty is truffle-laced burgers; while they taste good, it’s not the kind of thing I’d choose on a regular basis. Their “original” is nearly too overwrought for me, but who can resist a “frico” (parmesan crisp) in any context? And the meat is always cooked to perfection. Big draws here are the fat onion rings and the pickle plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>\u003cbr>\n2100 Franklin St., #2190, Oakland \u003ca href=\"http://goo.gl/ND7He8\" target=\"_blank\" rel=\"noopener\">[map]\u003cbr>\n\u003c/a>Ph: (510) 899-8626\u003cbr>\nHours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Umami-Burger-Oakland/533663293359665\">Umami Burger, Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/umamiburger\">@umamiburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88200,88197,88198,88199\"]\u003c/p>\n\u003cp>I have a fondness for \u003cstrong>Victory Burger\u003c/strong>, attached, literally and metaphorically, to \u003ca href=\"http://actualcafe.com/\" target=\"_blank\" rel=\"noopener\">Actual Café\u003c/a>, because it is consistently delicious, low-key, and friendly. I always have to debate between the burger—made with \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\" rel=\"noopener\">Five Dot Ranch beef\u003c/a> (grass-fed, grain-finished) on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with lettuce and onion and the chicken banh mi (with homemade pickles and chicken-skin mayo). While they are both excellent choices, the burger takes the edge, if for no other reason than the homemade ketchup. And it goes better with the obligatory \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\" rel=\"noopener\">Strauss\u003c/a> vanilla milkshake. The fries, cut in-house and cooked in rice bran oil, are as good as fries get.\u003c/p>\n\u003cp>\u003ca href=\"http://victoryburger.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland \u003ca href=\"http://goo.gl/8MmWHQ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger\" target=\"_blank\" rel=\"noopener\">Victory Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\" rel=\"noopener\">@victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $8.50)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88211,88213,88212\"]\u003c/p>\n\u003cp>\u003cstrong>Wood Tavern\u003c/strong> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"http://store.nimanranch.com/c-1-beef.aspx?gclid=CMn8k7e3icECFVVsfgodtYEALg\" target=\"_blank\" rel=\"noopener\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.woodtavern.net\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave., Oakland \u003ca href=\"http://goo.gl/hbXhkr\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\" rel=\"noopener\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n",
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"excerpt": "In Berkeley and Oakland, there’s a burger on just about every corner. Here are nine of the best.",
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"title": "Bay Area Bites Guide to 9 Favorite East Bay Burgers (Berkeley & Oakland) | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Disclaimer #1:\u003c/strong> As all matters of taste, burgers are a subjective business. My priorities are as follows:\u003c/p>\n\u003col>\n\u003cli>Meat should be sourced with an eye toward sustainability.\u003c/li>\n\u003cli>Burgers should be cooked consistently to temperature.\u003c/li>\n\u003cli>They should not be too tricked out; classic condiments and presentations are best.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Disclaimer #2:\u003c/strong> I’ve spent the last month checking out the most highly regarded burgers in Berkeley and Oakland (16 spots), and I’ve narrowed these down to nine. I’ve just heard of three places I didn’t try (that sound like potential winners) and three new places that are soon headed our way. It’s time to stop the madness and publish this current list, which will certainly evolve.\u003c/p>\n\u003cp>\u003cstrong>If I’ve missed your favorite, please share in the comments.\u003c/strong>\u003c/p>\n\u003cp>Without further ado, here are my top picks, in alphabetical order:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ve heard about their famous Bloody Mary with bacon; \u003cstrong>Chop Bar\u003c/strong>’s burger is of the same high caliber. House-ground \u003ca href=\"http://preferredmeats.com/\" target=\"_blank\" rel=\"noopener\">Preferred Meats\u003c/a> chuck is cooked to a perfect medium rare and served on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with bacon, avocado, sliced heirloom tomatoes, and aioli. (Cheese and grilled onions are optional.) It comes with an arugula salad; I suggest also ordering a side of the jo-jos, crispy potato wedges with chimichurri. There’s a nice wine list that includes Roederer Brut, a sparkling wine that pairs well with a juicy burger. The space is indoor-outdoor rustic, and the servers are chatty and welcoming.\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.oaklandchopbar.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Chop Bar\u003c/strong>\u003c/a>\u003cbr>\n247 4th St., #111, Oakland [\u003ca href=\"http://goo.gl/61pS6g\" target=\"_blank\" rel=\"noopener\">map]\u003cbr>\n\u003c/a>Ph: (510) 834-2467\u003cbr>\nHours: Mon-Thu 8am-10pm; Sat 9am-11pm; Sun 9am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\" target=\"_blank\" rel=\"noopener\">Chop Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChopBar\" target=\"_blank\" rel=\"noopener\">@ChopBar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $13)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Handlebar\u003c/strong>, the latest burger joint to hit the Berkeley scene, is a fabulous one of the artisanal variety, but served in a bar setting, so all the better (casual excellence). Roland Robles, of \u003ca href=\"http://www.fivetenburger.com/\" target=\"_blank\" rel=\"noopener\">Fivetenburger\u003c/a> food-truck notoriety, has gone brick-and-mortar with serious bartenders, a menu of hangover cures (including a “pig in a blanket,” which is a pancake-battered sausage) and a $14 burger that is worth every penny. Think grass-fed, dry-aged beef, cooked rare, served on a homemade bun with the simplest of fixin’s: pickles, tomatoes, red onion, and butter lettuce. It comes with lightly truffled tater tots.\u003c/p>\n\u003cp>\u003ca href=\"http://www.handlebar984.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Handlebar\u003c/strong>\u003c/a>\u003cbr>\n984 University Ave., Berkeley \u003ca href=\"http://goo.gl/mTBNWb\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 984-2125\u003cbr>\nHours: Mon 11am-11pm; Tue-Fri 5-11pm; Sat-Sun 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/handlebarco\" target=\"_blank\" rel=\"noopener\">Handlebar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/fivetenburger\" target=\"_blank\" rel=\"noopener\">@fivetenburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $14)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Though \u003cstrong>MUA\u003c/strong> is a full-service restaurant and bar, the dishes we tried—other than the burger—were underwhelming. But the burger is worth the trip. Chuck is coarsely ground in-house and seared, served on a toasted white bun that is thin enough to allow the meat to take center stage. Accompaniments are the standard lettuce, tomato, and red onion, with a homemade aioli twist, and the whole package arrives with a huge steak knife wedged through the middle, the better for sharing. The space is a beautiful 6,500-square-foot artist-designed loft, owned by Hisuk Dong, reminiscent of something you might find in Amsterdam or Copenhagen.\u003c/p>\n\u003cp>\u003ca href=\"http://www.muaoakland.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>MUA\u003c/strong>\u003c/a>\u003cbr>\n2442a Webster St., Oakland \u003ca href=\"http://goo.gl/mdt2mO\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 228-1100\u003cbr>\nHours: Mon-Thu 11:30am-3pm and 5:30-11pm; Fri-Sat 5:30-midnight; Sun 5-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mua-Oakland/176539579059283\" target=\"_blank\" rel=\"noopener\">Mua Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/MUAOakland\" target=\"_blank\" rel=\"noopener\">@MUAOakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $15)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Known primarily as a great local breakfast spot, \u003cstrong>900 Grayson\u003c/strong>, which looks like someone’s little house on the corner, is also a West Berkeley burger destination. Chef Nick Spelletich uses beef from \u003ca href=\"http://www.goldengatemeatcompany.com/\" target=\"_blank\" rel=\"noopener\">Golden Gate Meats\u003c/a>, \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> buns, local Smokehouse bacon, and tops the whole shebang with batter-fried onion rings. Given the latter, it’s best to ask for a side salad instead of the fries.\u003c/p>\n\u003cp>\u003ca href=\"http://www.900grayson.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>900 Grayson\u003c/strong>\u003c/a>\u003cbr>\n900 Grayson St., Berkeley \u003ca href=\"http://goo.gl/zVJa50\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 704-9900\u003cbr>\nHours: Mon-Fri 8-10:45am and 11:30am-3pm; Sat 8am-2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/900Grayson\" target=\"_blank\" rel=\"noopener\">900 Grayson\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The thorough goodness of \u003cstrong>Phil’s Sliders\u003c/strong> was a revelation to me. The restaurant, mixed in with a bunch of cheap college dives on Shattuck Avenue in Berkeley, looks like just another fast-food joint, but it’s not. These burgers are made with care, with \u003ca href=\"http://www.marinsunfarms.com/\" target=\"_blank\" rel=\"noopener\">Marin Sun\u003c/a> beef, griddled to medium-rare and served on cute little sesame-seed buns with just iceberg lettuce (the right choice, as it is crunchy and unobtrusive in terms of flavor) and a secret sauce akin to Russian dressing. The “famous tots” are a work of art, perfect rectangular cubes fried to a decadent crisp.\u003c/p>\n\u003cp>\u003ca href=\"http://www.philssliders.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Phil’s Sliders\u003c/strong>\u003c/a>\u003cbr>\n2024 Shattuck Ave., Berkeley \u003ca href=\"http://goo.gl/9zLWGw\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 845-5060\u003cbr>\nHours: Daily 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/philssliders\" target=\"_blank\" rel=\"noopener\">Phil's Sliders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/phils_sliders\" target=\"_blank\" rel=\"noopener\">@phils_sliders\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Sliders $2.75 )\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we walked into \u003cstrong>TrueBurger\u003c/strong>, my wife immediately said, “This should be a drive-in,” which makes sense given the efficient assembly line of cooks systematically getting properly cooked burgers on to trays (a la \u003ca href=\"http://www.in-n-out.com/\" target=\"_blank\" rel=\"noopener\">In-N-Out\u003c/a>) or tables. We noticed right away that the coarse-ground meat wasn’t flattened by the grilling process, and then identified why. The meat gets handed to the griller in the shape of a ball, and is only gently pressed down to be cooked; this process has a nice effect on the final burger, served in a white paper bag with lettuce, tomato, pickles, and a mildly garlicky aioli. At $5.25 a pop, this burger has the best value-to-quality ratio on the list.\u003c/p>\n\u003cp>\u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>TrueBurger\u003c/strong>\u003c/a>\u003cbr>\n146 Grand Ave., Oakland \u003ca href=\"http://goo.gl/OZkjRZ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 208-5678\u003cbr>\nHours: Mon 11am-3pm; Tue-Sat 11am-9:30pm; Sun noon-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Trueburger/186633031087\" target=\"_blank\" rel=\"noopener\">Trueburger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Trueburger\" target=\"_blank\" rel=\"noopener\">@Trueburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $5.25)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don’t usually go for chains, but this L.A.-based company has got it going on in the burger department. \u003cstrong>Umami\u003c/strong>'s specialty is truffle-laced burgers; while they taste good, it’s not the kind of thing I’d choose on a regular basis. Their “original” is nearly too overwrought for me, but who can resist a “frico” (parmesan crisp) in any context? And the meat is always cooked to perfection. Big draws here are the fat onion rings and the pickle plate.\u003c/p>\n\u003cp>\u003ca href=\"http://www.umamiburger.com/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Umami Burger\u003c/strong>\u003c/a>\u003cbr>\n2100 Franklin St., #2190, Oakland \u003ca href=\"http://goo.gl/ND7He8\" target=\"_blank\" rel=\"noopener\">[map]\u003cbr>\n\u003c/a>Ph: (510) 899-8626\u003cbr>\nHours: Sun-Thu 11am-10pm; Fri-Sat 11am-11pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Umami-Burger-Oakland/533663293359665\">Umami Burger, Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/umamiburger\">@umamiburger\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17, Burger $12)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have a fondness for \u003cstrong>Victory Burger\u003c/strong>, attached, literally and metaphorically, to \u003ca href=\"http://actualcafe.com/\" target=\"_blank\" rel=\"noopener\">Actual Café\u003c/a>, because it is consistently delicious, low-key, and friendly. I always have to debate between the burger—made with \u003ca href=\"http://www.fivedotranch.com/\" target=\"_blank\" rel=\"noopener\">Five Dot Ranch beef\u003c/a> (grass-fed, grain-finished) on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> Kaiser roll with lettuce and onion and the chicken banh mi (with homemade pickles and chicken-skin mayo). While they are both excellent choices, the burger takes the edge, if for no other reason than the homemade ketchup. And it goes better with the obligatory \u003ca href=\"http://strausfamilycreamery.com/\" target=\"_blank\" rel=\"noopener\">Strauss\u003c/a> vanilla milkshake. The fries, cut in-house and cooked in rice bran oil, are as good as fries get.\u003c/p>\n\u003cp>\u003ca href=\"http://victoryburger.com\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland \u003ca href=\"http://goo.gl/8MmWHQ\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri 11:30am-9pm; Sat 11am-9pm; Sun 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger\" target=\"_blank\" rel=\"noopener\">Victory Burger\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\" rel=\"noopener\">@victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Entrees under $10, Burger $8.50)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Wood Tavern\u003c/strong> is one of Oakland’s longest-standing fine-dining restaurants, which makes it even more lovely that they serve a burger. It’s made with tried and true \u003ca href=\"http://store.nimanranch.com/c-1-beef.aspx?gclid=CMn8k7e3icECFVVsfgodtYEALg\" target=\"_blank\" rel=\"noopener\">Niman Ranch\u003c/a> beef on an \u003ca href=\"http://www.acmebread.com/\" target=\"_blank\" rel=\"noopener\">Acme\u003c/a> baguette (despite the round patty on a rectangular “bun,” it works), and more homemade shoestring fries than two people can rightly eat. Another plus is the excellent (if pricey) wine list.\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.woodtavern.net\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Wood Tavern\u003c/strong>\u003c/a>\u003cbr>\n6317 College Ave., Oakland \u003ca href=\"http://goo.gl/hbXhkr\" target=\"_blank\" rel=\"noopener\">[map]\u003c/a>\u003cbr>\nPh: (510) 654-4607\u003cbr>\nHours: Mon-Thu 11:30am-10pm; Fri-Sat 11:30am-10pm; Sun 11:30am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Wood-Tavern-Restaurant/114049475293455?sk=info\" target=\"_blank\" rel=\"noopener\">The Wood Tavern Restaurant\u003c/a>\u003cbr>\nPrice Range: $$-$$$ (Entrees $11-$24, Burger $13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Neighborhood Gem: Nick’s Pizza in North Oakland",
"title": "Neighborhood Gem: Nick’s Pizza in North Oakland",
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"content": "\u003cfigure id=\"attachment_87935\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\" alt=\"Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's. \" width=\"659\" height=\"370\" class=\"size-full wp-image-87935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/neighborhood-gem-nicks-pizza/\" target=\"_blank\">Oakland Local\u003c/a> (9/22/14)\u003c/p>\n\u003cp>Nick’s Pizza owner Nick Yapor-Cox has an easy smile, an infectious enthusiasm for his hometown and a childlike zeal for sourdough. The down-to-earth entrepreneur grew up in North Oakland, just a few blocks away from where he opened his pizza business in 2012.\u003c/p>\n\u003cfigure id=\"attachment_87937\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\" alt=\"Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\" width=\"800\" height=\"450\" class=\"size-full wp-image-87937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>“I liked the idea of opening a neighborhood joint,” says Nick. “Pizza is a regular food, and I enjoy being a regular part of people’s lives.” Indeed, Nick’s has a strong neighborhood following, which is broadened somewhat by his evening delivery service. As we talk, Nick nods appreciatively to a customer seated across from us who lives a few doors down from the shop.\u003c/p>\n\u003cp>You might not guess from the unpretentious storefront that Nick cut his teeth at two of Manhattan’s finest restaurants (he worked as a pastry chef at \u003ca href=\"http://elevenmadisonpark.com/\" target=\"_blank\">Eleven Madison Park\u003c/a> and Alex Guarnaschelli’s \u003ca href=\"http://www.butterrestaurant.com/\" target=\"_blank\">Butter Restaurant\u003c/a>). Nick’s fine dining experience in New York made him homesick for the Bay Area, where he returned to continue his pastry training at the now-shuttered B Restaurant in Old Oakland and at Mary Canales’s then-new ice cream shop, \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>.\u003c/p>\n\u003cp>Nick started making pizza at B Restaurant, but it was his more recent experience at the worker-owned Arizmendi Bakery in Emeryville that crystallized his entrepreneurial vision and inspired a love of sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\" alt=\"Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>“Sourdough is the pulse of what I was excited about at \u003ca href=\"http://www.arizmendi-bakery.org/\" target=\"_blank\">Arizmendi\u003c/a>,” says Nick, moving in a little closer to explain what makes sourdough such a compelling medium. “You really have to have a relationship with the dough,” he explains. “You have to watch it. You have to be careful with it.” Nick asks if I want to see the starter he uses, then leads me to the refrigerator to point out a bucket of the glistening, bubbling dough that he has used to start every delightfully chewy pizza crust he’s made since the tiny shop opened.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While Nick’s tenure at Arizmendi certainly informed his pizza making, he has a style all his own, which he describes as “Oakland-style.” It’s a happy medium between down-home and fancy, he says, a cross between New York and California. Nick’s hand-tossed, sourdough-based crust is more subtle than Arizmendi’s crust, and it integrates well with his eclectic toppings. A touch of olive oil baked into the dough imparts a rich and buttery flavor. Nick’s pizzas are baked on the floor of the pizza oven–a more New York-style that makes the crust golden brown and pliable.\u003c/p>\n\u003cp>Nick’s offers six to eight pizza varieties every day, many of which are available by the slice. He uses organic produce almost exclusively, locally-sourced ingredients whenever possible, and rbST-free cheeses. He uses organic flour from Central Milling (the go-to brand for many top Bay Area bakers) and California-made olive oil for his chewy crust. His sauce is homemade and characteristically light on his pizzas.\u003c/p>\n\u003cfigure id=\"attachment_87934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\" alt=\"Nick’s pizza specials. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s pizza specials. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>While Nick has Classic Pepperoni and Classic Cheese pizza on the menu nightly, other offerings depend on the season and the chef’s whims. Customers love Nick’s prosciutto-topped pizzas and anything he makes with stone fruit. One of his more popular pizzas is Tarte Flambee, a sweet and savory combination of caramelized onion, bacon and goat cheese. Another unusual pizza that’s making a repeat appearance soon is the Figgy Piggy, which combines black mission figs, bacon and goat cheese. It’s a riff on a dessert Nick used to make at B Restaurant. Nick says he appreciates his customers’ willingness to trust his “crazy pizza ideas.” He admits that some people find his clam pizza “totally nutty,” but he argues that keeping the shells on is the only way to do it right.\u003c/p>\n\u003cp>As for Nick, he likes his pepperoni pizza, which he describes as chewy and crispy with the just the right proportion of cheese and lightly spicy pepperoni. Nick special-orders the all-natural, nitrate-free pepperoni from the East Coast. In addition to pizza, Nick offers a seasonal menu of green salads, a whole-grain salad, and several desserts. He’s known for his thin and chewy chocolate chip cookies, which are made fresh daily. His delivery crew makes a point of nestling the cookies just so next to the pizza so that they arrive at their destination warm and melty. (Make sure you have milk at home!)\u003c/p>\n\u003cfigure id=\"attachment_87936\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\" alt=\"Bushrod Sourdough. Photo courtesy of Nick’s.\" width=\"500\" class=\"size-full wp-image-87936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bushrod Sourdough. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Until very recently, Nick served breakfast pastries, like chanterelle mushroom croissants and sourdough fougasse with walnuts, grapes and rosemary, but he had to suspend the operation when his best friend and baker, Aron Ford, injured his hand this summer. He plans to start his breakfast business up again when Nick’s opens a second shop in the next year–most likely in downtown Oakland. Exact dates and location are yet to be determined. In the meantime, Nick still offers two fresh-made types of bread: Bushrod sourdough and kalamata sourdough, both browned to perfection with a crisp, rustic crust.\u003c/p>\n\u003cp>Nick’s \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/current-menu/\" target=\"_blank\">menu is updated weekly\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">\u003cstrong>Nick’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n 6211 Shattuck Avenue\u003cbr>\n (510) 658-3903\u003cbr>\n Open Tuesday through Thursday and Sunday 11 a.m. – 9 p.m., Friday and Saturday 11 a.m. – 10 p.m. Closed Monday. Delivery begins at 5 p.m.\u003cbr>\n \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">oaklandstylepizza.com\u003c/a>\u003cbr>\n Neighborhood: North Oakland\u003c/p>\n\n",
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"excerpt": "While Nick’s tenure at Arizmendi certainly informed his pizza making, he has a style all his own, which he describes as “Oakland-style.” It’s a happy medium between down-home and fancy, he says, a cross between New York and California. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87935\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksTarteFlambee_creditNicks1-659x370.jpg\" alt=\"Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's. \" width=\"659\" height=\"370\" class=\"size-full wp-image-87935\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick's popular Tarte Flambée pizza. Photo courtesy of Nick's.\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/neighborhood-gem-nicks-pizza/\" target=\"_blank\">Oakland Local\u003c/a> (9/22/14)\u003c/p>\n\u003cp>Nick’s Pizza owner Nick Yapor-Cox has an easy smile, an infectious enthusiasm for his hometown and a childlike zeal for sourdough. The down-to-earth entrepreneur grew up in North Oakland, just a few blocks away from where he opened his pizza business in 2012.\u003c/p>\n\u003cfigure id=\"attachment_87937\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Nickscommunitymeal2_creditNicks.jpg\" alt=\"Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\" width=\"800\" height=\"450\" class=\"size-full wp-image-87937\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick Yapor-Cox, owner of Nick’s Pizza. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>“I liked the idea of opening a neighborhood joint,” says Nick. “Pizza is a regular food, and I enjoy being a regular part of people’s lives.” Indeed, Nick’s has a strong neighborhood following, which is broadened somewhat by his evening delivery service. As we talk, Nick nods appreciatively to a customer seated across from us who lives a few doors down from the shop.\u003c/p>\n\u003cp>You might not guess from the unpretentious storefront that Nick cut his teeth at two of Manhattan’s finest restaurants (he worked as a pastry chef at \u003ca href=\"http://elevenmadisonpark.com/\" target=\"_blank\">Eleven Madison Park\u003c/a> and Alex Guarnaschelli’s \u003ca href=\"http://www.butterrestaurant.com/\" target=\"_blank\">Butter Restaurant\u003c/a>). Nick’s fine dining experience in New York made him homesick for the Bay Area, where he returned to continue his pastry training at the now-shuttered B Restaurant in Old Oakland and at Mary Canales’s then-new ice cream shop, \u003ca href=\"http://www.ici-icecream.com/\" target=\"_blank\">Ici\u003c/a>.\u003c/p>\n\u003cp>Nick started making pizza at B Restaurant, but it was his more recent experience at the worker-owned Arizmendi Bakery in Emeryville that crystallized his entrepreneurial vision and inspired a love of sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87941\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/nickspizza-signage1-e1411450229242.jpg\" alt=\"Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"750\" class=\"size-full wp-image-87941\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s Pizza on Shattuck. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>“Sourdough is the pulse of what I was excited about at \u003ca href=\"http://www.arizmendi-bakery.org/\" target=\"_blank\">Arizmendi\u003c/a>,” says Nick, moving in a little closer to explain what makes sourdough such a compelling medium. “You really have to have a relationship with the dough,” he explains. “You have to watch it. You have to be careful with it.” Nick asks if I want to see the starter he uses, then leads me to the refrigerator to point out a bucket of the glistening, bubbling dough that he has used to start every delightfully chewy pizza crust he’s made since the tiny shop opened.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Nick’s tenure at Arizmendi certainly informed his pizza making, he has a style all his own, which he describes as “Oakland-style.” It’s a happy medium between down-home and fancy, he says, a cross between New York and California. Nick’s hand-tossed, sourdough-based crust is more subtle than Arizmendi’s crust, and it integrates well with his eclectic toppings. A touch of olive oil baked into the dough imparts a rich and buttery flavor. Nick’s pizzas are baked on the floor of the pizza oven–a more New York-style that makes the crust golden brown and pliable.\u003c/p>\n\u003cp>Nick’s offers six to eight pizza varieties every day, many of which are available by the slice. He uses organic produce almost exclusively, locally-sourced ingredients whenever possible, and rbST-free cheeses. He uses organic flour from Central Milling (the go-to brand for many top Bay Area bakers) and California-made olive oil for his chewy crust. His sauce is homemade and characteristically light on his pizzas.\u003c/p>\n\u003cfigure id=\"attachment_87934\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksPizzaSlices-e1411450320648.jpg\" alt=\"Nick’s pizza specials. Photo by Adrienne DeAngelo.\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87934\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nick’s pizza specials. Photo by Adrienne DeAngelo.\u003c/figcaption>\u003c/figure>\n\u003cp>While Nick has Classic Pepperoni and Classic Cheese pizza on the menu nightly, other offerings depend on the season and the chef’s whims. Customers love Nick’s prosciutto-topped pizzas and anything he makes with stone fruit. One of his more popular pizzas is Tarte Flambee, a sweet and savory combination of caramelized onion, bacon and goat cheese. Another unusual pizza that’s making a repeat appearance soon is the Figgy Piggy, which combines black mission figs, bacon and goat cheese. It’s a riff on a dessert Nick used to make at B Restaurant. Nick says he appreciates his customers’ willingness to trust his “crazy pizza ideas.” He admits that some people find his clam pizza “totally nutty,” but he argues that keeping the shells on is the only way to do it right.\u003c/p>\n\u003cp>As for Nick, he likes his pepperoni pizza, which he describes as chewy and crispy with the just the right proportion of cheese and lightly spicy pepperoni. Nick special-orders the all-natural, nitrate-free pepperoni from the East Coast. In addition to pizza, Nick offers a seasonal menu of green salads, a whole-grain salad, and several desserts. He’s known for his thin and chewy chocolate chip cookies, which are made fresh daily. His delivery crew makes a point of nestling the cookies just so next to the pizza so that they arrive at their destination warm and melty. (Make sure you have milk at home!)\u003c/p>\n\u003cfigure id=\"attachment_87936\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/NicksBread.jpg\" alt=\"Bushrod Sourdough. Photo courtesy of Nick’s.\" width=\"500\" class=\"size-full wp-image-87936\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bushrod Sourdough. Photo courtesy of Nick’s.\u003c/figcaption>\u003c/figure>\n\u003cp>Until very recently, Nick served breakfast pastries, like chanterelle mushroom croissants and sourdough fougasse with walnuts, grapes and rosemary, but he had to suspend the operation when his best friend and baker, Aron Ford, injured his hand this summer. He plans to start his breakfast business up again when Nick’s opens a second shop in the next year–most likely in downtown Oakland. Exact dates and location are yet to be determined. In the meantime, Nick still offers two fresh-made types of bread: Bushrod sourdough and kalamata sourdough, both browned to perfection with a crisp, rustic crust.\u003c/p>\n\u003cp>Nick’s \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/current-menu/\" target=\"_blank\">menu is updated weekly\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">\u003cstrong>Nick’s Pizza\u003c/strong>\u003c/a>\u003cbr>\n 6211 Shattuck Avenue\u003cbr>\n (510) 658-3903\u003cbr>\n Open Tuesday through Thursday and Sunday 11 a.m. – 9 p.m., Friday and Saturday 11 a.m. – 10 p.m. Closed Monday. Delivery begins at 5 p.m.\u003cbr>\n \u003ca href=\"http://oaklandstylepizza.com/nicks-pizza-oakland/\" target=\"_blank\">oaklandstylepizza.com\u003c/a>\u003cbr>\n Neighborhood: North Oakland\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants",
"title": "Bay Area Bites Guide to 9 Favorite South Bay Mexican Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID=\"bayareabites_96981,bayareabites_123808\"]\u003cbr>\nWhile San Francisco's \u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\">La Taqueria\u003c/a> has been crowned \u003ca href=\"http://fivethirtyeight.com/burrito/#brackets-view\" target=\"_blank\">America’s best burrito\u003c/a>, there are still plenty of great eats from south of the border around the Bay Area. This guide to nine South Bay Mexican restaurants runs the spectrum from corner taquerias to neighborhood favorite restaurants, serving time-tested family recipes. \u003c/p>\n\u003cp>Whether you crave a simple shrimp ceviche over a tostada, chicken enchiladas with a sweet mole poblano sauce or slow roasted pork in a spicy chile sauce, (don’t forget the margaritas!) here are nine South Bay restaurants serving crowd-pleasing flavors of Mexico.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87843,87841,87838,87842,87839,87837,87845\"]\u003c/p>\n\u003cp>\u003cstrong>Mezcal\u003c/strong> specializes in the flavors of Oaxaca, with several popular mole dishes and a unique collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/\" target=\"_blank\">mezcals\u003c/a>. In lieu of the standard chips and salsa, a meal at Mezcal begins with chips and each of the restaurant’s different moles: Estofado, a sweet mole made of mild tomatillos and peanuts; Coloradito, a red mole made of tomatoes and chiles de arbol; and the traditional Mole Negro made from a simmered blend of chiles, chocolate and spices. \u003c/p>\n\u003cp>The appetizer menu features popular Oaxacan street foods such as memelitas and for the brave, chapulines or sauteed grasshoppers with chili, lime and salt. The Mezcalrita features the smoky Oaxacan mezcal in place of its familiar tequila relative.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalrestaurantsj.com/\" target=\"_blank\">\u003cstrong>Mezcal\u003c/strong>\u003c/a>\u003cbr>\n25 W San Fernando St, San Jose [\u003ca href=\"http://goo.gl/XncfU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 283-9595\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri 11:30am-11:30pm; Sat 4pm-11:30pm; Sun 4pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mezcalsanjose?ref=br_tf\" target=\"_blank\">Mezcal Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87859,87864,87861,87857,87860,87863,87862\"]\u003c/p>\n\u003cp>\u003cstrong>Zona Rosa\u003c/strong> serves Mexican-fusion dishes made from scratch in a cozy, romantic setting. The small setting fills up so reservations are a must. On the appetizer menu, popular selections include the Dungeness crab ceviche and the house guacamole with bacon and roasted pistachios. The housemade cocktails are tasty as is the homemade horchata. Intriguing and delicious entrees include the blue corn enchiladas with sweet potato, poblano chile, caramelized onion, and a tomatillo almond pesto.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zonarosasj.com/\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003cbr>\n1411 The Alameda, San Jose [\u003ca href=\"http://goo.gl/AOWcDh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 275-1411\u003cbr>\nHours: Tue-Fri 11:30am-2pm, 5-9pm; Sat 10am-9pm; Sun 10am-2pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ZonaRosaSJ/info\">Zona Rosa San Jose\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87871,87869,87866,87872,87867\"]\u003c/p>\n\u003cp>\u003cstrong>La Costa\u003c/strong> serves as an inexpensive institution in East San Jose for Mexican seafood specialties. Set as an outdoor counter service, the specialty here is ceviches from simple shrimp ceviche over tostadas to ceviche de pulpo. La Costa also does taqueria standards such as tacos with various Mexican meat specialties, al pastor being the most popular. Do note that because La Costa serves a predominantly Spanish-speaking customer base, be prepared to know your order number en Espanol.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-costa-san-jose-2\" target=\"_blank\">\u003cstrong>La Costa\u003c/strong>\u003c/a>\u003cbr>\n1805 Alum Rock Ave, San Jose [\u003ca href=\"http://goo.gl/zpC8a1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 937-1010\u003cbr>\nHours: Mon-Sun 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under) CASH ONLY\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87874,87875,87876\"]\u003c/p>\n\u003cp>Started in 1998 across from San Jose State University, \u003cstrong>La Victoria\u003c/strong> quickly gained a following for their filling and inexpensive Mexican food and popular orange sauce. A secret family recipe, the orange sauce adds a tasty kick to anything it is put on. The taqueria now has several restaurants across the Bay Area, most open late into the night. The carne asada super burrito may be the standard favorite but La Vics does a great chile relleno burrito. Al pastor tacos, while messy, are also not too be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavicsj.com/\" target=\"_blank\">\u003cstrong>La Victoria Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5015 Almaden Expwy, San Jose [\u003ca href=\"http://goo.gl/PEb7Ev\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 978-7666\u003cbr>\nHours: Mon-Wed 7-12am; Thu-Sat 7-3am; Sun 7-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/LA-VICTORIA-TAQUERIA/131921148047\" target=\"_blank\">La Victoria Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87878,87879,87880,87881\"]\u003c/p>\n\u003cp>This humble taco shop in San Jose has expanded over time from a food stand to a brick and mortar restaurant simply built around the original stand. The specialty at \u003cstrong>Dia de Pesca\u003c/strong> is fish tacos and the options expand past fried strips of snapper and cabbage. Dia de Pesca offers tacos with snapper, tilapia, breaded halibut prawn, scallops, octopus, tuna and crab. Also popular are the chickenitza tacos which have grilled chicken with an orange and cilantro marinade topped with a zesty peanut sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pescasifood.com/\" target=\"_blank\">\u003cstrong>Dia de Pesca\u003c/strong>\u003c/a>\u003cbr>\n55 N Bascom Ave, San Jose [\u003ca href=\"http://goo.gl/5E7mVB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 287-3722\u003cbr>\nHours: Mon-Thu 10:30am-8pm; Fri-Sat 10:30am-8:30pm; Sun 10:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/D%C3%ADa-de-Pesca/121087507948209\" target=\"_blank\">Día de Pesca\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PescaSifood\" target=\"_blank\">@PescaSifood\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87886,87883,87884,87885\"]\u003c/p>\n\u003cp>This small taqueria features a menu of some delicious Mexican regional specialties as well as a salsa bar with a range of flavors. The mole poblano is the signature dish and is available as a traditional mole dish over skinless chicken or the Enchiladas Tu Mero Mole. \u003cstrong>Tu Mero Mole\u003c/strong> prepares a particularly sweet mole. Also popular here is the Cochinita Yucateca dish with pork in Mayan spices, wrapped in banana leaves and slow-roasted until it becomes moist and tender. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tu-mero-mole-san-jose\" target=\"_blank\">\u003cstrong>Tu Mero Mole\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch their Check, Please! Bay Area Kids review\u003c/a>\u003cbr>\n2041 Woodard Rd, San Jose [\u003ca href=\"http://goo.gl/6Zlora\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (408) 369-9559\u003cbr>\nHours: Mon- Fri 11am-9pm; Sat-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tumero.mole.94?fref=ts\" target=\"_blank\">Tu Mero Mole\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87888,87892,87890,87889,87891\"]\u003c/p>\n\u003cp>\u003cstrong>Taqueria Tlaquepaque\u003c/strong> may appear quiet from outside but inside there is often a lengthy wait for the chimichangas and ice-cold chavelas. Of course, a menu of Mexican restaurant standards such as fajitas, enchiladas and chile rellenos remain safe choices, yet the signature dish is the perfectly-browned chimichangas alongside a dollop of sour cream with rice and beans. To wash it all down, Tlaquepaque serves refreshing chavelas and super chavelas in frosted mugs. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-tlaquepaque-san-jose-3\" target=\"_blank\">\u003cstrong>Taqueria Tlaquepaque\u003c/strong>\u003c/a>\u003cbr>\n721 Willow St, San Jose [\u003ca href=\"http://goo.gl/BBWgU7\" target=\"_blank\">Map\u003c/a>] (\u003ca href=\"http://www.yelp.com/search?find_desc=Taqueria+Tlaquepaque&find_loc=San+Jose%2C+CA&ns=1\" target=\"_blank\">multiple locations\u003c/a>)\u003cbr>\nPh: (408) 287-9777\u003cbr>\nHours: Tue-Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taquer%C3%ADa-Tlaquepaque/263586720455688\" target=\"_blank\">Taqueria Tlaquepaque\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87896,87894,87897,87895\"]\u003cbr>\n[aside postID=\"news_11678823,bayareabites_114118\" align=\"left\"]\u003cbr>\nThe proud owner of Mountain View’s best Mexican restaurant for the past 14 years, \u003cstrong>Fiesta Del Mar\u003c/strong> remains popular for its seafood specialties. This cozy cantina has an extensive menu of margaritas prepared to whatever your liking is. The Mariachi margarita takes the warm, bite of Herradura reposado and sweetens things up with a splash of Cointreau. \u003c/p>\n\u003cp>The main attractions are the shrimp dishes such as the Shrimp Alex with large fresh shrimp in a smoky, spicy chipotle chile sauce. If seafood is not your thing, try great grandma's special the Enchiladas de Enjococado with a special sauce made from roasted guajillo chiles. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fiestadelmar.com/\" target=\"_blank\">\u003cstrong>Fiesta Del Mar\u003c/strong>\u003c/a>\u003cbr>\n198 Castro Street [\u003ca href=\"https://goo.gl/OrHMtF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 965-9354\u003cbr>\nHours: Mon-Thur 11am-2pm, 5-9pm; Fri 11am-2pm, 5-9pm; Sat 12-9:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Fiesta-Del-Mar/115668985129458\" target=\"_blank\">Fiesta Del Mar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87900,87904,87901,87905,87902\"]\u003c/p>\n\u003cp>This popular Mexican restaurant brings the flavors of the city and state of Puebla, in central Mexico to the South Bay Area. \u003cstrong>ViVe Sol\u003c/strong> has both a large dining room and an outdoor cantina to entertain the crowds of guests. If you’re waiting on a table on a busy night, the front room bartender can mix up a margarita such as the house favorite Rosangel made with Centenario reposado aged in French port barrels with hibiscus flowers. \u003c/p>\n\u003cp>Food favorites include the Enchiladas Sol which combines the restaurant's most popular sauces, mole and the creamy sun-dried guajillo pepper sauce. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/vive-sol-mountain-view\" target=\"_blank\">\u003cstrong>ViVe Sol\u003c/strong>\u003c/a>\u003cbr>\n2020 W El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/yTy1Vj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 938-2020\u003cbr>\nHours: Mon-Thu 11am-2pm, 5-9pm; Fri-Sat 5-9:30pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Vive-Sol-Restaurant/105963636112672?ref=br_tf\" target=\"_blank\">ViVe Sol Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\n",
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"excerpt": "Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights nine South Bay restaurants worth visiting for their south of the border specialties. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWhile San Francisco's \u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\" target=\"_blank\">La Taqueria\u003c/a> has been crowned \u003ca href=\"http://fivethirtyeight.com/burrito/#brackets-view\" target=\"_blank\">America’s best burrito\u003c/a>, there are still plenty of great eats from south of the border around the Bay Area. This guide to nine South Bay Mexican restaurants runs the spectrum from corner taquerias to neighborhood favorite restaurants, serving time-tested family recipes. \u003c/p>\n\u003cp>Whether you crave a simple shrimp ceviche over a tostada, chicken enchiladas with a sweet mole poblano sauce or slow roasted pork in a spicy chile sauce, (don’t forget the margaritas!) here are nine South Bay restaurants serving crowd-pleasing flavors of Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Mezcal\u003c/strong> specializes in the flavors of Oaxaca, with several popular mole dishes and a unique collection of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/17/mezcal-primer-tasting-event-in-san-francisco/\" target=\"_blank\">mezcals\u003c/a>. In lieu of the standard chips and salsa, a meal at Mezcal begins with chips and each of the restaurant’s different moles: Estofado, a sweet mole made of mild tomatillos and peanuts; Coloradito, a red mole made of tomatoes and chiles de arbol; and the traditional Mole Negro made from a simmered blend of chiles, chocolate and spices. \u003c/p>\n\u003cp>The appetizer menu features popular Oaxacan street foods such as memelitas and for the brave, chapulines or sauteed grasshoppers with chili, lime and salt. The Mezcalrita features the smoky Oaxacan mezcal in place of its familiar tequila relative.\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://mezcalrestaurantsj.com/\" target=\"_blank\">\u003cstrong>Mezcal\u003c/strong>\u003c/a>\u003cbr>\n25 W San Fernando St, San Jose [\u003ca href=\"http://goo.gl/XncfU2\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 283-9595\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri 11:30am-11:30pm; Sat 4pm-11:30pm; Sun 4pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/mezcalsanjose?ref=br_tf\" target=\"_blank\">Mezcal Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Zona Rosa\u003c/strong> serves Mexican-fusion dishes made from scratch in a cozy, romantic setting. The small setting fills up so reservations are a must. On the appetizer menu, popular selections include the Dungeness crab ceviche and the house guacamole with bacon and roasted pistachios. The housemade cocktails are tasty as is the homemade horchata. Intriguing and delicious entrees include the blue corn enchiladas with sweet potato, poblano chile, caramelized onion, and a tomatillo almond pesto.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zonarosasj.com/\">\u003cstrong>Zona Rosa\u003c/strong>\u003c/a>\u003cbr>\n1411 The Alameda, San Jose [\u003ca href=\"http://goo.gl/AOWcDh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 275-1411\u003cbr>\nHours: Tue-Fri 11:30am-2pm, 5-9pm; Sat 10am-9pm; Sun 10am-2pm, 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ZonaRosaSJ/info\">Zona Rosa San Jose\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Costa\u003c/strong> serves as an inexpensive institution in East San Jose for Mexican seafood specialties. Set as an outdoor counter service, the specialty here is ceviches from simple shrimp ceviche over tostadas to ceviche de pulpo. La Costa also does taqueria standards such as tacos with various Mexican meat specialties, al pastor being the most popular. Do note that because La Costa serves a predominantly Spanish-speaking customer base, be prepared to know your order number en Espanol.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/la-costa-san-jose-2\" target=\"_blank\">\u003cstrong>La Costa\u003c/strong>\u003c/a>\u003cbr>\n1805 Alum Rock Ave, San Jose [\u003ca href=\"http://goo.gl/zpC8a1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 937-1010\u003cbr>\nHours: Mon-Sun 10:30am-9pm\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>Started in 1998 across from San Jose State University, \u003cstrong>La Victoria\u003c/strong> quickly gained a following for their filling and inexpensive Mexican food and popular orange sauce. A secret family recipe, the orange sauce adds a tasty kick to anything it is put on. The taqueria now has several restaurants across the Bay Area, most open late into the night. The carne asada super burrito may be the standard favorite but La Vics does a great chile relleno burrito. Al pastor tacos, while messy, are also not too be missed.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavicsj.com/\" target=\"_blank\">\u003cstrong>La Victoria Taqueria\u003c/strong>\u003c/a>\u003cbr>\n5015 Almaden Expwy, San Jose [\u003ca href=\"http://goo.gl/PEb7Ev\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 978-7666\u003cbr>\nHours: Mon-Wed 7-12am; Thu-Sat 7-3am; Sun 7-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/LA-VICTORIA-TAQUERIA/131921148047\" target=\"_blank\">La Victoria Taqueria\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This humble taco shop in San Jose has expanded over time from a food stand to a brick and mortar restaurant simply built around the original stand. The specialty at \u003cstrong>Dia de Pesca\u003c/strong> is fish tacos and the options expand past fried strips of snapper and cabbage. Dia de Pesca offers tacos with snapper, tilapia, breaded halibut prawn, scallops, octopus, tuna and crab. Also popular are the chickenitza tacos which have grilled chicken with an orange and cilantro marinade topped with a zesty peanut sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://www.pescasifood.com/\" target=\"_blank\">\u003cstrong>Dia de Pesca\u003c/strong>\u003c/a>\u003cbr>\n55 N Bascom Ave, San Jose [\u003ca href=\"http://goo.gl/5E7mVB\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 287-3722\u003cbr>\nHours: Mon-Thu 10:30am-8pm; Fri-Sat 10:30am-8:30pm; Sun 10:30am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/D%C3%ADa-de-Pesca/121087507948209\" target=\"_blank\">Día de Pesca\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/PescaSifood\" target=\"_blank\">@PescaSifood\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This small taqueria features a menu of some delicious Mexican regional specialties as well as a salsa bar with a range of flavors. The mole poblano is the signature dish and is available as a traditional mole dish over skinless chicken or the Enchiladas Tu Mero Mole. \u003cstrong>Tu Mero Mole\u003c/strong> prepares a particularly sweet mole. Also popular here is the Cochinita Yucateca dish with pork in Mayan spices, wrapped in banana leaves and slow-roasted until it becomes moist and tender. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/tu-mero-mole-san-jose\" target=\"_blank\">\u003cstrong>Tu Mero Mole\u003c/strong>\u003c/a>\u003cbr>\n\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch their Check, Please! Bay Area Kids review\u003c/a>\u003cbr>\n2041 Woodard Rd, San Jose [\u003ca href=\"http://goo.gl/6Zlora\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (408) 369-9559\u003cbr>\nHours: Mon- Fri 11am-9pm; Sat-Sun 10am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/tumero.mole.94?fref=ts\" target=\"_blank\">Tu Mero Mole\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Taqueria Tlaquepaque\u003c/strong> may appear quiet from outside but inside there is often a lengthy wait for the chimichangas and ice-cold chavelas. Of course, a menu of Mexican restaurant standards such as fajitas, enchiladas and chile rellenos remain safe choices, yet the signature dish is the perfectly-browned chimichangas alongside a dollop of sour cream with rice and beans. To wash it all down, Tlaquepaque serves refreshing chavelas and super chavelas in frosted mugs. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-tlaquepaque-san-jose-3\" target=\"_blank\">\u003cstrong>Taqueria Tlaquepaque\u003c/strong>\u003c/a>\u003cbr>\n721 Willow St, San Jose [\u003ca href=\"http://goo.gl/BBWgU7\" target=\"_blank\">Map\u003c/a>] (\u003ca href=\"http://www.yelp.com/search?find_desc=Taqueria+Tlaquepaque&find_loc=San+Jose%2C+CA&ns=1\" target=\"_blank\">multiple locations\u003c/a>)\u003cbr>\nPh: (408) 287-9777\u003cbr>\nHours: Tue-Sun 10am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Taquer%C3%ADa-Tlaquepaque/263586720455688\" target=\"_blank\">Taqueria Tlaquepaque\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThe proud owner of Mountain View’s best Mexican restaurant for the past 14 years, \u003cstrong>Fiesta Del Mar\u003c/strong> remains popular for its seafood specialties. This cozy cantina has an extensive menu of margaritas prepared to whatever your liking is. The Mariachi margarita takes the warm, bite of Herradura reposado and sweetens things up with a splash of Cointreau. \u003c/p>\n\u003cp>The main attractions are the shrimp dishes such as the Shrimp Alex with large fresh shrimp in a smoky, spicy chipotle chile sauce. If seafood is not your thing, try great grandma's special the Enchiladas de Enjococado with a special sauce made from roasted guajillo chiles. \u003c/p>\n\u003cp>\u003ca href=\"http://www.fiestadelmar.com/\" target=\"_blank\">\u003cstrong>Fiesta Del Mar\u003c/strong>\u003c/a>\u003cbr>\n198 Castro Street [\u003ca href=\"https://goo.gl/OrHMtF\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nMountain View, CA 94041\u003cbr>\nPh: (650) 965-9354\u003cbr>\nHours: Mon-Thur 11am-2pm, 5-9pm; Fri 11am-2pm, 5-9pm; Sat 12-9:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Fiesta-Del-Mar/115668985129458\" target=\"_blank\">Fiesta Del Mar\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This popular Mexican restaurant brings the flavors of the city and state of Puebla, in central Mexico to the South Bay Area. \u003cstrong>ViVe Sol\u003c/strong> has both a large dining room and an outdoor cantina to entertain the crowds of guests. If you’re waiting on a table on a busy night, the front room bartender can mix up a margarita such as the house favorite Rosangel made with Centenario reposado aged in French port barrels with hibiscus flowers. \u003c/p>\n\u003cp>Food favorites include the Enchiladas Sol which combines the restaurant's most popular sauces, mole and the creamy sun-dried guajillo pepper sauce. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/vive-sol-mountain-view\" target=\"_blank\">\u003cstrong>ViVe Sol\u003c/strong>\u003c/a>\u003cbr>\n2020 W El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/yTy1Vj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 938-2020\u003cbr>\nHours: Mon-Thu 11am-2pm, 5-9pm; Fri-Sat 5-9:30pm; Sun 5-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Vive-Sol-Restaurant/105963636112672?ref=br_tf\" target=\"_blank\">ViVe Sol Restaurant\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Oakland Restaurants with Outdoor Patios to Dine with Your Dog",
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"content": "\u003cfigure id=\"attachment_87792\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\" alt=\"Outdoor dining at Barlago. Photo: Justin Greer\" width=\"400\" class=\"size-full wp-image-87792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Barlago. Photo: Justin Greer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/five-oakland-spots-to-dine-with-your-dog/\" target=\"_blank\">Oakland Local\u003c/a> (9/16/14)\u003c/p>\n\u003cp>While many local restaurateurs have long allowed pooches on their patios, they’ll soon be able to do so without fear of being cited, thanks to a bill recently signed by Governor Jerry Brown. Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area.\u003c/p>\n\u003cp>Just because a restaurant can legally allow dogs, however, doesn’t mean that every outdoor venue welcomes your four-legged friend. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.\u003c/p>\n\u003cfigure id=\"attachment_87795\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\" alt=\"Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\" width=\"350\" height=\"622\" class=\"size-full wp-image-87795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th Street, (510) 597-0400\u003cbr>\nOpen Sunday through Saturday 11 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Temescal\u003cbr>\n\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">homeroom510.com\u003c/a>\u003c/p>\n\u003cp>“Lots of pet owners sit outside with their dogs here,” says Erin Wade, co-owner of Temescal’s mac and cheese mecca, Homeroom. That may be in part because the staff dole out water and treats to canine diners and passersby alike, although Wade points out that the treats disappear “crazy fast” with so many dog owners stopping by the busy neighborhood corner. To illustrate the point, Wade shares the story of a neighbor who walks by with his dogs every day. “When one of [his dogs] passed away,” she says, “he sent us a postcard saying how much he appreciated that we gave his dog a treat every day and how much his pet loved coming to our restaurant.” Although there’s no dog-friendly mac and cheese on the menu, customers have been known to order bacon on the side for their pooches. Restaurant co-owner Allison Arevalo has a cute Jack Russell mix named Ema.\u003c/p>\n\u003cfigure id=\"attachment_87794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\" alt=\"Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">\u003cstrong>Haven Oakland\u003c/strong>\u003c/a>\u003cbr>\n44 Webster Street, (510) 663-4440\u003cbr>\nOpen Sunday through Thursday 5 – 10 p.m., Friday and Saturday 5 – 10:30 p.m., and Saturday and Sunday 10:30 a.m. – 2 p.m. Closed Monday.\u003cbr>\nNeighborhood: Jack London\u003cbr>\n\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">havenoakland.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cfigure id=\"attachment_87797\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\" alt=\"Outdoor dining at Toast. Photo: Adrienne DeAngelo\" width=\"450\" height=\"800\" class=\"size-full wp-image-87797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Toast. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">\u003cstrong>Toast Kitchen + Bar\u003c/strong>\u003c/a>\u003cbr>\n5900 College Avenue, (510) 658-5900\u003cbr>\nOpen Saturday 10 a.m. – 10 p.m., Sunday 10 a.m. – 9 p.m., Tuesday 11:30 a.m. – 9 p.m., and Wednesday through Friday, 11:30 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Rockridge\u003cbr>\n\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">toastoakland.com\u003c/a>\u003c/p>\n\u003cp>This casual yet stylish neighborhood restaurant has a large patio with ample room for your dog to stretch out while you sip a glass of wine and nosh on fresh, seasonal small plates. For chilly days, Toast has patio heaters and woolly throws to make your time outside with Fido and friends more comfortable. Expect to find water bowls, the occasional dog treat, and friendly service.\u003c/p>\n\u003cfigure id=\"attachment_87796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\" alt=\"Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">\u003cstrong>Rudy’s Can’t Fail Café\u003c/strong>\u003c/a>\u003cbr>\n1805 Telegraph Avenue, (510) 251-9400\u003cbr>\nOpen every day 7 a.m. – 1 a.m.\u003cbr>\nNeighborhood: Uptown\u003cbr>\n\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">iamrudy.com\u003c/a>\u003c/p>\n\u003cp>Rudy’s is one of a handful of Uptown locations with sidewalk seating, making it an ideal people-watching spot for you and your dog. Consistent with Rudy’s philosophy of being “everyone’s place,” you can expect dog-friendly service and a wide range of classic American diner offerings. This lively eatery is open from morning ‘til night and serves breakfast all day.\u003c/p>\n\u003cfigure id=\"attachment_87793\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\" alt=\"Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">\u003cstrong>Barlago\u003c/strong>\u003c/a>\u003cbr>\n550 Grand Avenue, (510) 836-2424\u003cbr>\nOpen Tuesday through Friday 11:30 a.m. – 11 p.m., Saturday 11 a.m. – 11 p.m., and Sunday 11 a.m. – 10 p.m.\u003cbr>\nNeighborhood: Adams Point\u003cbr>\n\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">barlago.biz\u003c/a>\u003c/p>\n\u003cp>With winsome views of Lake Merritt and heated outdoor seating, Barlago is molto bene for dog owners who like fancy rustic Italian fare. Barlago offers locally-sourced Italian comfort food, house-made pasta, happy hour appetizers, and wine and craft cocktails in a comfortable exposed brick and reclaimed wood setting featuring vintage photos of the lake. Proprietor Philip Raskin is dad to a newly-adopted rescue dog and a longtime dog owner, so expect to find water bowls and biscuits for your pooch. Raskin also owns the tiny neighborhood restaurant Filippos in Rockridge, which is likewise dog friendly.\u003c/p>\n\u003cp>\u003cem>This is of course not an exhaustive list. What’s your favorite dog-friendly restaurant? Leave us a comment below!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New & Noteworthy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_87798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\" alt=\"Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com/\" target=\"_blank\">Café Underwood\u003c/a>, a collaborative work space/beer garden/wine bar with a friendly neighborhood vibe is newly open on Broadway at 41st Street. Underwood offers a hearty, house-made café menu, free WiFi, pretty patio seating and a rentable loft space that can accommodate about 20 people. Dog-friendly, too! Open Monday through Thursday 7 a.m. – 10 p.m., Friday 7 a.m. – 1 a.m., Saturday 8 a.m. – 1 a.m., and Sunday 8 a.m. – 5 p.m. It’s located at 308 41st Street (at Broadway), (510) 995-6660.\u003c/p>\n\u003cp>Next door to Café Underwood at 4101 Broadway, \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> is still under construction, but is slated to open in mid-October. The local burger joint will share Underwood’s patio space.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Uptown’s lush new tiki-style bar, \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, opened in August. Open Tuesday, Wednesday, Thursday and Sunday 4 p.m. – midnight, and Friday and Saturday 4 p.m. – 1:30 a.m. It’s at 347 14th Street, (510) 465-2008.\u003c/p>\n\n",
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"excerpt": "Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87792\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_creditJustinGreer.jpg\" alt=\"Outdoor dining at Barlago. Photo: Justin Greer\" width=\"400\" class=\"size-full wp-image-87792\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Barlago. Photo: Justin Greer\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://oaklandlocal.com/author/loakavore/\" target=\"_blank\">loakavore\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2014/09/five-oakland-spots-to-dine-with-your-dog/\" target=\"_blank\">Oakland Local\u003c/a> (9/16/14)\u003c/p>\n\u003cp>While many local restaurateurs have long allowed pooches on their patios, they’ll soon be able to do so without fear of being cited, thanks to a bill recently signed by Governor Jerry Brown. Beginning in January, it will be perfectly legal to dine with your dog–providing your well-mannered Fido is appropriately leashed with you in an outdoor-seating area.\u003c/p>\n\u003cp>Just because a restaurant can legally allow dogs, however, doesn’t mean that every outdoor venue welcomes your four-legged friend. Here are five Oakland dining destinations that encourage you and your canine companion to sit and stay awhile.\u003c/p>\n\u003cfigure id=\"attachment_87795\" class=\"wp-caption aligncenter\" style=\"max-width: 350px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/HomeroomPatio-e1410406130622.jpg\" alt=\"Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\" width=\"350\" height=\"622\" class=\"size-full wp-image-87795\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Homeroom’s sidewalk seating. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">\u003cstrong>Homeroom\u003c/strong>\u003c/a>\u003cbr>\n400 40th Street, (510) 597-0400\u003cbr>\nOpen Sunday through Saturday 11 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Temescal\u003cbr>\n\u003ca href=\"http://homeroom510.com/\" target=\"_blank\">homeroom510.com\u003c/a>\u003c/p>\n\u003cp>“Lots of pet owners sit outside with their dogs here,” says Erin Wade, co-owner of Temescal’s mac and cheese mecca, Homeroom. That may be in part because the staff dole out water and treats to canine diners and passersby alike, although Wade points out that the treats disappear “crazy fast” with so many dog owners stopping by the busy neighborhood corner. To illustrate the point, Wade shares the story of a neighbor who walks by with his dogs every day. “When one of [his dogs] passed away,” she says, “he sent us a postcard saying how much he appreciated that we gave his dog a treat every day and how much his pet loved coming to our restaurant.” Although there’s no dog-friendly mac and cheese on the menu, customers have been known to order bacon on the side for their pooches. Restaurant co-owner Allison Arevalo has a cute Jack Russell mix named Ema.\u003c/p>\n\u003cfigure id=\"attachment_87794\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Haven_Patio2-e1411081930502.jpg\" alt=\"Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87794\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haven’s patio overlooks the waterfront. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">\u003cstrong>Haven Oakland\u003c/strong>\u003c/a>\u003cbr>\n44 Webster Street, (510) 663-4440\u003cbr>\nOpen Sunday through Thursday 5 – 10 p.m., Friday and Saturday 5 – 10:30 p.m., and Saturday and Sunday 10:30 a.m. – 2 p.m. Closed Monday.\u003cbr>\nNeighborhood: Jack London\u003cbr>\n\u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">havenoakland.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cp>“We love dogs around here,” says Haven’s General Manager Bobi Adle, himself the owner of a Pomeranian. It’s not uncommon to find dogs sprawled on the patio of this sleekly designed modern American restaurant in Jack London Square, ideally situated next to a large lawn. Several Haven employees are dog owners, and before the restaurant opens, you’re sure to see some very happy pets trailing their owners in the office and on the patio. Expect to find water bowls and plenty of affection for dogs who find their way to Haven.\u003c/p>\n\u003cfigure id=\"attachment_87797\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ToastPatio.jpg\" alt=\"Outdoor dining at Toast. Photo: Adrienne DeAngelo\" width=\"450\" height=\"800\" class=\"size-full wp-image-87797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Outdoor dining at Toast. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">\u003cstrong>Toast Kitchen + Bar\u003c/strong>\u003c/a>\u003cbr>\n5900 College Avenue, (510) 658-5900\u003cbr>\nOpen Saturday 10 a.m. – 10 p.m., Sunday 10 a.m. – 9 p.m., Tuesday 11:30 a.m. – 9 p.m., and Wednesday through Friday, 11:30 a.m. – 10 p.m. Closed Monday.\u003cbr>\nNeighborhood: Rockridge\u003cbr>\n\u003ca href=\"http://www.toastoakland.com/\" target=\"_blank\">toastoakland.com\u003c/a>\u003c/p>\n\u003cp>This casual yet stylish neighborhood restaurant has a large patio with ample room for your dog to stretch out while you sip a glass of wine and nosh on fresh, seasonal small plates. For chilly days, Toast has patio heaters and woolly throws to make your time outside with Fido and friends more comfortable. Expect to find water bowls, the occasional dog treat, and friendly service.\u003c/p>\n\u003cfigure id=\"attachment_87796\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/RudysCantFail_option12.jpg\" alt=\"Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rudy’s sidewalk seating on Telegraph. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">\u003cstrong>Rudy’s Can’t Fail Café\u003c/strong>\u003c/a>\u003cbr>\n1805 Telegraph Avenue, (510) 251-9400\u003cbr>\nOpen every day 7 a.m. – 1 a.m.\u003cbr>\nNeighborhood: Uptown\u003cbr>\n\u003ca href=\"http://iamrudy.com/\" target=\"_blank\">iamrudy.com\u003c/a>\u003c/p>\n\u003cp>Rudy’s is one of a handful of Uptown locations with sidewalk seating, making it an ideal people-watching spot for you and your dog. Consistent with Rudy’s philosophy of being “everyone’s place,” you can expect dog-friendly service and a wide range of classic American diner offerings. This lively eatery is open from morning ‘til night and serves breakfast all day.\u003c/p>\n\u003cfigure id=\"attachment_87793\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Barlago_Marquee1.jpg\" alt=\"Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\" width=\"800\" height=\"450\" class=\"size-full wp-image-87793\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Recently opened Barlago overlooks Lake Merritt. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">\u003cstrong>Barlago\u003c/strong>\u003c/a>\u003cbr>\n550 Grand Avenue, (510) 836-2424\u003cbr>\nOpen Tuesday through Friday 11:30 a.m. – 11 p.m., Saturday 11 a.m. – 11 p.m., and Sunday 11 a.m. – 10 p.m.\u003cbr>\nNeighborhood: Adams Point\u003cbr>\n\u003ca href=\"http://www.barlago.biz/\" target=\"_blank\">barlago.biz\u003c/a>\u003c/p>\n\u003cp>With winsome views of Lake Merritt and heated outdoor seating, Barlago is molto bene for dog owners who like fancy rustic Italian fare. Barlago offers locally-sourced Italian comfort food, house-made pasta, happy hour appetizers, and wine and craft cocktails in a comfortable exposed brick and reclaimed wood setting featuring vintage photos of the lake. Proprietor Philip Raskin is dad to a newly-adopted rescue dog and a longtime dog owner, so expect to find water bowls and biscuits for your pooch. Raskin also owns the tiny neighborhood restaurant Filippos in Rockridge, which is likewise dog friendly.\u003c/p>\n\u003cp>\u003cem>This is of course not an exhaustive list. What’s your favorite dog-friendly restaurant? Leave us a comment below!\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New & Noteworthy\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_87798\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/UnderwoodCafe31-e1411082156950.jpg\" alt=\"Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87798\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Broadway’s newest cafe, Café Underwood. Photo: Adrienne DeAngelo\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.cafeunderwood.com/\" target=\"_blank\">Café Underwood\u003c/a>, a collaborative work space/beer garden/wine bar with a friendly neighborhood vibe is newly open on Broadway at 41st Street. Underwood offers a hearty, house-made café menu, free WiFi, pretty patio seating and a rentable loft space that can accommodate about 20 people. Dog-friendly, too! Open Monday through Thursday 7 a.m. – 10 p.m., Friday 7 a.m. – 1 a.m., Saturday 8 a.m. – 1 a.m., and Sunday 8 a.m. – 5 p.m. It’s located at 308 41st Street (at Broadway), (510) 995-6660.\u003c/p>\n\u003cp>Next door to Café Underwood at 4101 Broadway, \u003ca href=\"http://trueburgeroakland.com/\" target=\"_blank\">TrueBurger\u003c/a> is still under construction, but is slated to open in mid-October. The local burger joint will share Underwood’s patio space.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Uptown’s lush new tiki-style bar, \u003ca href=\"http://longitudeoakland.com/\" target=\"_blank\">Longitude\u003c/a>, opened in August. Open Tuesday, Wednesday, Thursday and Sunday 4 p.m. – midnight, and Friday and Saturday 4 p.m. – 1:30 a.m. It’s at 347 14th Street, (510) 465-2008.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Catahoula’s Kaffeegarten: \"High-End Coffee at a Moderate Price\" Opening in Berkeley's SoFo",
"title": "Catahoula’s Kaffeegarten: \"High-End Coffee at a Moderate Price\" Opening in Berkeley's SoFo",
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"content": "\u003cfigure id=\"attachment_87698\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/catahoula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/catahoula.jpg\" alt=\"Catahoula is working on its new West Berkeley location. Photo: Catahoula\" width=\"720\" height=\"480\" class=\"size-full wp-image-87698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula is working on its new West Berkeley location. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/emilie/\" target=\"_blank\">Emilie Raguso\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/09/16/catahoula-kaffeegarten-hits-west-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (9/16/14)\u003c/p>\n\u003cp>Coffee lovers rejoice: The old Sketch soft serve spot on \u003ca href=\"http://www.berkeleyside.com/tag/fourth-street-berkeley/\" target=\"_blank\">Berkeley’s Fourth Street\u003c/a> is now \u003ca href=\"http://www.catahoulacoffee.com/catahoula-coffees-kaffeegarten-opens-saturday/\" target=\"_blank\">Catahoula’s Kaffeegarten\u003c/a>.\u003c/p>\n\u003cp>The Richmond-based artisanal roaster is all about “high-end coffee at a moderate price,” but takes its \u003ca href=\"http://www.catahoulacoffee.com/about-us/\" target=\"_blank\">mission further\u003c/a>: “We are about bringing people together and community. Not the ‘Third Community’ liquid culture of Starbucks, but an authentically local flavor where people from all walks of life...gather.”\u003c/p>\n\u003cp>Timber Manhart runs the business, and sells signature blends as well as single origin beans. He describes Catahoula as a “no char zone,” meaning roasts meant to draw out flavor are king.\u003c/p>\n\u003cp>The coffee shop opened Saturday at 2080 Fourth St., in the \u003ca href=\"http://www.berkeleyside.com/tag/fourth-u/\" target=\"_blank\">Fourth & U complex\u003c/a>, south of University Avenue. (\u003ca href=\"http://www.berkeleyside.com/2014/07/01/berkeleys-soft-scoop-spot-sketch-to-close-for-good/\" target=\"_blank\">Sketch closed its location there in July\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_87699\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/signage.jpg\" alt=\"Catahoula is working on its new West Berkeley location. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula is working on its new West Berkeley location. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart, a 50-year-old Richmond resident, said Monday he’s been wanting to open a second location for some time.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We kind of walked down the path, but it wasn’t a good fit, or it didn’t have the right feel,” he said.\u003c/p>\n\u003cp>He wrote on his shop’s blog that he has “been down this road so many times, but nothing panned out due to a variety of factors; not being the right space, greedy landlords and/or just not the right community-centric feel of Catahoula’s business model.”\u003c/p>\n\u003cp>He said the West Berkeley neighborhood, which some have dubbed SoFo — meaning Fourth Street south of University — has a “nice combination of everything”: a community-centric feeling and good street traffic.\u003c/p>\n\u003cp>“I see people walking, running, cycling all over the place,” he said. “It’s a little bit off the beaten track.… This is the local side [of Fourth].”\u003c/p>\n\u003cp>He said he knew of the space previously and had always “coveted” it. When he found out it was available, he jumped at the opportunity.\u003c/p>\n\u003cfigure id=\"attachment_87701\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\" alt=\"Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart said the new space has a big kitchen, which he’s hoping to use, in part, as an incubator for other businesses looking for space. But he also says he plans to “stick to our core, what we’ve done and what we know.”\u003c/p>\n\u003cp>He described that as “basically coffee and pastries right now” — at prices that won’t break the bank for customers — but said he’d love to expand the food offerings further in the future depending on local demand.\u003c/p>\n\u003cp>Manhart said he takes most of his coffee roasts to the \u003ca href=\"http://www.sweetmarias.com/library/content/using-sight-determine-degree-roast\" target=\"_blank\">“Full City” level\u003c/a>.\u003c/p>\n\u003cp>“It’s not so light you don’t taste the origin, but not so dark you can’t taste the roast,” he said.\u003c/p>\n\u003cp>One of his most popular offerings is the Lola blend. He said it’s a brighter espresso that “lingers” and also makes a great drip coffee.\u003c/p>\n\u003cp>You won’t find pour-over options at the Kaffeegarten; Manhart said he’s sensitive to the needs of customers who need to grab a cup and get out the door.\u003c/p>\n\u003cfigure id=\"attachment_87700\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\" alt=\"Catahoula owner Timber Manhart. Photo: Catahoula\" width=\"720\" height=\"720\" class=\"size-full wp-image-87700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Catahoula — named after the owner’s favorite dog breed, according to the company website — opened first, in 2007, at 12472 San Pablo Ave. “Minimum hours” at the Berkeley location in September are listed as 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>In an announcement on his blog, Manhart says he’s decided to “announce (possibly) the World’s First Kaffeegarten.”\u003c/p>\n\u003cp>According to Manhart, the new location will be similar to the original shop in Richmond: “We hope to provide a localized, friendly, albeit quirky at times, café. Our goal is to serve a great quality product without all the fussiness. Good value, fun atmosphere & local flavor.”\u003c/p>\n\u003cp>As far as community events, he said Monday he hopes to hold “customer appreciation days” in \u003ca href=\"http://www.berkeleyside.com/tag/sofo/\" target=\"_blank\">SoFo\u003c/a> where people can come and get a free cup of coffee, and also wants to bring in outside vendors selling offerings like honey or pastries. Visitors might also, at some point, see a petting zoo outside.\u003c/p>\n\u003cp>“I’d like to look out on the patio and see an alpaca, and a bunch of kids running around,” he said.\u003c/p>\n\u003cp>The official opening on Fourth is slated for October, and he promises it will come more quickly than did his Richmond shop, which took three years to build out.\u003c/p>\n\u003cp>He said the West Berkeley location is, however, already fully functional, “if you don’t mind a little construction dust.”\u003c/p>\n\u003cp>“The machines are working,” he said. “We’re just trying to dial in the space to make it our own.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Read more about Catahoula at \u003ca href=\"http://www.catahoulacoffee.com/\" target=\"_blank\">catahoulacoffee.com\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Catahoula-Coffee-Co/119972664686675?fref=photo\" target=\"_blank\">connect with the business on Facebook\u003c/a>. This post was updated shortly after publication with additional information.\u003c/em>\u003c/p>\n\n",
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"excerpt": "The Richmond-based artisanal roaster is all about “high-end coffee at a moderate price,” but takes its mission further: “We are about bringing people together and community. Not the ‘Third Community’ liquid culture of Starbucks, but an authentically local flavor where people from all walks of life…gather.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87698\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/catahoula.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/catahoula.jpg\" alt=\"Catahoula is working on its new West Berkeley location. Photo: Catahoula\" width=\"720\" height=\"480\" class=\"size-full wp-image-87698\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula is working on its new West Berkeley location. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/emilie/\" target=\"_blank\">Emilie Raguso\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/09/16/catahoula-kaffeegarten-hits-west-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (9/16/14)\u003c/p>\n\u003cp>Coffee lovers rejoice: The old Sketch soft serve spot on \u003ca href=\"http://www.berkeleyside.com/tag/fourth-street-berkeley/\" target=\"_blank\">Berkeley’s Fourth Street\u003c/a> is now \u003ca href=\"http://www.catahoulacoffee.com/catahoula-coffees-kaffeegarten-opens-saturday/\" target=\"_blank\">Catahoula’s Kaffeegarten\u003c/a>.\u003c/p>\n\u003cp>The Richmond-based artisanal roaster is all about “high-end coffee at a moderate price,” but takes its \u003ca href=\"http://www.catahoulacoffee.com/about-us/\" target=\"_blank\">mission further\u003c/a>: “We are about bringing people together and community. Not the ‘Third Community’ liquid culture of Starbucks, but an authentically local flavor where people from all walks of life...gather.”\u003c/p>\n\u003cp>Timber Manhart runs the business, and sells signature blends as well as single origin beans. He describes Catahoula as a “no char zone,” meaning roasts meant to draw out flavor are king.\u003c/p>\n\u003cp>The coffee shop opened Saturday at 2080 Fourth St., in the \u003ca href=\"http://www.berkeleyside.com/tag/fourth-u/\" target=\"_blank\">Fourth & U complex\u003c/a>, south of University Avenue. (\u003ca href=\"http://www.berkeleyside.com/2014/07/01/berkeleys-soft-scoop-spot-sketch-to-close-for-good/\" target=\"_blank\">Sketch closed its location there in July\u003c/a>.)\u003c/p>\n\u003cfigure id=\"attachment_87699\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/signage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/signage.jpg\" alt=\"Catahoula is working on its new West Berkeley location. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87699\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula is working on its new West Berkeley location. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart, a 50-year-old Richmond resident, said Monday he’s been wanting to open a second location for some time.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We kind of walked down the path, but it wasn’t a good fit, or it didn’t have the right feel,” he said.\u003c/p>\n\u003cp>He wrote on his shop’s blog that he has “been down this road so many times, but nothing panned out due to a variety of factors; not being the right space, greedy landlords and/or just not the right community-centric feel of Catahoula’s business model.”\u003c/p>\n\u003cp>He said the West Berkeley neighborhood, which some have dubbed SoFo — meaning Fourth Street south of University — has a “nice combination of everything”: a community-centric feeling and good street traffic.\u003c/p>\n\u003cp>“I see people walking, running, cycling all over the place,” he said. “It’s a little bit off the beaten track.… This is the local side [of Fourth].”\u003c/p>\n\u003cp>He said he knew of the space previously and had always “coveted” it. When he found out it was available, he jumped at the opportunity.\u003c/p>\n\u003cfigure id=\"attachment_87701\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart.jpg\" alt=\"Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\" width=\"720\" height=\"540\" class=\"size-full wp-image-87701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart, with his coffee roaster in Richmond. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Manhart said the new space has a big kitchen, which he’s hoping to use, in part, as an incubator for other businesses looking for space. But he also says he plans to “stick to our core, what we’ve done and what we know.”\u003c/p>\n\u003cp>He described that as “basically coffee and pastries right now” — at prices that won’t break the bank for customers — but said he’d love to expand the food offerings further in the future depending on local demand.\u003c/p>\n\u003cp>Manhart said he takes most of his coffee roasts to the \u003ca href=\"http://www.sweetmarias.com/library/content/using-sight-determine-degree-roast\" target=\"_blank\">“Full City” level\u003c/a>.\u003c/p>\n\u003cp>“It’s not so light you don’t taste the origin, but not so dark you can’t taste the roast,” he said.\u003c/p>\n\u003cp>One of his most popular offerings is the Lola blend. He said it’s a brighter espresso that “lingers” and also makes a great drip coffee.\u003c/p>\n\u003cp>You won’t find pour-over options at the Kaffeegarten; Manhart said he’s sensitive to the needs of customers who need to grab a cup and get out the door.\u003c/p>\n\u003cfigure id=\"attachment_87700\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/timber-manhart-bus.jpg\" alt=\"Catahoula owner Timber Manhart. Photo: Catahoula\" width=\"720\" height=\"720\" class=\"size-full wp-image-87700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Catahoula owner Timber Manhart. Photo: Catahoula\u003c/figcaption>\u003c/figure>\n\u003cp>Catahoula — named after the owner’s favorite dog breed, according to the company website — opened first, in 2007, at 12472 San Pablo Ave. “Minimum hours” at the Berkeley location in September are listed as 8 a.m. to 2 p.m.\u003c/p>\n\u003cp>In an announcement on his blog, Manhart says he’s decided to “announce (possibly) the World’s First Kaffeegarten.”\u003c/p>\n\u003cp>According to Manhart, the new location will be similar to the original shop in Richmond: “We hope to provide a localized, friendly, albeit quirky at times, café. Our goal is to serve a great quality product without all the fussiness. Good value, fun atmosphere & local flavor.”\u003c/p>\n\u003cp>As far as community events, he said Monday he hopes to hold “customer appreciation days” in \u003ca href=\"http://www.berkeleyside.com/tag/sofo/\" target=\"_blank\">SoFo\u003c/a> where people can come and get a free cup of coffee, and also wants to bring in outside vendors selling offerings like honey or pastries. Visitors might also, at some point, see a petting zoo outside.\u003c/p>\n\u003cp>“I’d like to look out on the patio and see an alpaca, and a bunch of kids running around,” he said.\u003c/p>\n\u003cp>The official opening on Fourth is slated for October, and he promises it will come more quickly than did his Richmond shop, which took three years to build out.\u003c/p>\n\u003cp>He said the West Berkeley location is, however, already fully functional, “if you don’t mind a little construction dust.”\u003c/p>\n\u003cp>“The machines are working,” he said. “We’re just trying to dial in the space to make it our own.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Read more about Catahoula at \u003ca href=\"http://www.catahoulacoffee.com/\" target=\"_blank\">catahoulacoffee.com\u003c/a> and \u003ca href=\"https://www.facebook.com/pages/Catahoula-Coffee-Co/119972664686675?fref=photo\" target=\"_blank\">connect with the business on Facebook\u003c/a>. This post was updated shortly after publication with additional information.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Stacy Tang’s MBA from Cornell led her to work in the tech industry for a time. But her husband, Willy Wang (also in tech), convinced her that her passion resided elsewhere, namely in the restaurant business. They’ve recently opened Taiwan Bento in uptown Oakland, where the focus is on bento-style Taiwanese food that Tang has updated from her family’s traditional recipes.\u003c/p>\n\u003cfigure id=\"attachment_87599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\" alt=\"Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I relaxed with sweetened winter melon and ginger tea (served cold, no caffeine) while our order was being prepared. Everyone in the place seemed to be on a quick break in the middle of a busy day, and this is exactly the kind of customer the restaurant wants to attract. Each bento is made to order, but comes out of the kitchen in only a few minutes.\u003c/p>\n\u003cfigure id=\"attachment_87598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\" alt=\"The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The menu, which is written on a chalkboard just inside the entrance, is small, contains only five bento options, and a few side add-ons.\u003c/p>\n\u003cp>We settled on the braised pork and the ma-po tofu, both served in bowls (rather than boxes) to keep the sauce safely in.\u003c/p>\n\u003cfigure id=\"attachment_87600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\" alt=\"Braised pork bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised pork bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The pork, ground and wok-braised, was redolent of five spice, topped with cilantro, and served with a cabbage, carrot, and edamame mixture with a slice of pickled daikon and a hard-boiled egg cooked in tea leaves. The soft tofu had the same presentation, with the addition of a few chiles and cooked green onions. Both were served on top of rice, and both were generous portions for about nine bucks each.\u003c/p>\n\u003cfigure id=\"attachment_87601\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\" alt=\"Ma-po tofu bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ma-po tofu bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>For an extra $1-$2, you can add extra meat, tofu, rice, or veggies, or a soft-boiled egg instead of the tea-leaf version.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Tang circulated with a sample of her beef noodle soup, a hearty braise of beef in a rich, slightly spicy broth with wide noodles, perhaps the most classic dish on the menu, and one that I’d happily order on a return visit.\u003c/p>\n\u003cp>Tang told us that her hope was to make Taiwanese food more desirable to Bay Area diners by slightly reducing the fat content and using local meats and vegetables, as much as possible.\u003c/p>\n\u003cp>Music is foregrounded here, controlled by diners who’ve installed the \u003ca href=\"https://rockbot.com/venues/taiwan-bento\" target=\"_blank\">Rockbot\u003c/a> app, which will lend itself nicely to the space’s eventual evening vibe.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"taiwanbento.us\" target=\"_blank\">\u003cstrong>Taiwan Bento\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/rlaEDE\" target=\"_blank\">[Map]\u003c/a>\u003cbr>\n412 22nd Street\u003cbr>\nOakland, CA 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-250-9858\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday, 11am-2:30pm; closed Saturday-Sunday (Lunch service only now but plan to serve dinner in the near future)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (Entrees $10 and under)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/taiwanbento\" target=\"_blank\">Taiwan Bento\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TaiwanBento\" target=\"_blank\">@TaiwanBento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87597\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\" alt=\"The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon. Photo: Kim Westerman\" width=\"400\" class=\"size-full wp-image-87597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon.\u003c/figcaption>\u003c/figure>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Stacy Tang’s MBA from Cornell led her to work in the tech industry for a time. But her husband, Willy Wang (also in tech), convinced her that her passion resided elsewhere, namely in the restaurant business. They’ve recently opened Taiwan Bento in uptown Oakland, where the focus is on bento-style Taiwanese food that Tang has updated from her family’s traditional recipes.\u003c/p>\n\u003cfigure id=\"attachment_87599\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/owner-menu1000.jpg\" alt=\"Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87599\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef and co-owner Stacy Tang in front of the hand-written bento menu at Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I relaxed with sweetened winter melon and ginger tea (served cold, no caffeine) while our order was being prepared. Everyone in the place seemed to be on a quick break in the middle of a busy day, and this is exactly the kind of customer the restaurant wants to attract. Each bento is made to order, but comes out of the kitchen in only a few minutes.\u003c/p>\n\u003cfigure id=\"attachment_87598\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/kitchen1000.jpg\" alt=\"The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The counter and kitchen at the center of Taiwan Bento. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The menu, which is written on a chalkboard just inside the entrance, is small, contains only five bento options, and a few side add-ons.\u003c/p>\n\u003cp>We settled on the braised pork and the ma-po tofu, both served in bowls (rather than boxes) to keep the sauce safely in.\u003c/p>\n\u003cfigure id=\"attachment_87600\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pork1000.jpg\" alt=\"Braised pork bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87600\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Braised pork bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>The pork, ground and wok-braised, was redolent of five spice, topped with cilantro, and served with a cabbage, carrot, and edamame mixture with a slice of pickled daikon and a hard-boiled egg cooked in tea leaves. The soft tofu had the same presentation, with the addition of a few chiles and cooked green onions. Both were served on top of rice, and both were generous portions for about nine bucks each.\u003c/p>\n\u003cfigure id=\"attachment_87601\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/veggie1000.jpg\" alt=\"Ma-po tofu bento bowl. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87601\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ma-po tofu bento bowl. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>For an extra $1-$2, you can add extra meat, tofu, rice, or veggies, or a soft-boiled egg instead of the tea-leaf version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tang circulated with a sample of her beef noodle soup, a hearty braise of beef in a rich, slightly spicy broth with wide noodles, perhaps the most classic dish on the menu, and one that I’d happily order on a return visit.\u003c/p>\n\u003cp>Tang told us that her hope was to make Taiwanese food more desirable to Bay Area diners by slightly reducing the fat content and using local meats and vegetables, as much as possible.\u003c/p>\n\u003cp>Music is foregrounded here, controlled by diners who’ve installed the \u003ca href=\"https://rockbot.com/venues/taiwan-bento\" target=\"_blank\">Rockbot\u003c/a> app, which will lend itself nicely to the space’s eventual evening vibe.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"taiwanbento.us\" target=\"_blank\">\u003cstrong>Taiwan Bento\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/rlaEDE\" target=\"_blank\">[Map]\u003c/a>\u003cbr>\n412 22nd Street\u003cbr>\nOakland, CA 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-250-9858\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday, 11am-2:30pm; closed Saturday-Sunday (Lunch service only now but plan to serve dinner in the near future)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (Entrees $10 and under)\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/taiwanbento\" target=\"_blank\">Taiwan Bento\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TaiwanBento\" target=\"_blank\">@TaiwanBento\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_87597\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/entrance700.jpg\" alt=\"The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon. Photo: Kim Westerman\" width=\"400\" class=\"size-full wp-image-87597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The new Taiwan Bento in uptown Oakland. For now, the restaurant is serving lunch only, but the plan is to work up to a dinner menu soon.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chocolate Tour of the Mission Unwraps More than a Taste of History",
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"content": "\u003cfigure id=\"attachment_87460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\">\u003cimg class=\"size-full wp-image-87460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\" alt=\"Tray of chocolate tastes at Dandelion. photo: LilaVolkas\" width=\"1000\" height=\"695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tray of chocolate tastes at Dandelion. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>Ten ardent chocophiles are seated around \u003ca href=\"http://sanjalisco.com\" target=\"_blank\">San Jalisco\u003c/a>’s multicolored tile table. We scan the festive tangerine and lemon walls adorned with assorted masks, guitars and images of \u003ca href=\"https://www.google.com/search?q=Frida&client=firefox-a&hs=xjF&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&tbo=u&source=univ&sa=X&ei=bgsXVIuuNYiejAKezICQBw&ved=0CEsQsAQ&biw=1198&bih=1023\" target=\"_blank\">Frida\u003c/a>, but when steaming platters of chicken mole appear, the tantalizing aroma and deep russet sauce ensure that all eyes are riveted to our plates.\u003c/p>\n\u003cfigure id=\"attachment_87462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\">\u003cimg class=\"size-full wp-image-87462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\" alt=\"San Jalisco's chocolate mole. photo: Lila Volkas\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jalisco's chocolate mole. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>This beloved family-owned restaurant has been filling the bellies of Mission regulars with Mexican comfort food since the 1950s and is famous for its goat stew. But our group is on a different mission: to trace the edible history of chocolate by sampling its local incarnations (sweet, savory and drinkable) with the help of Lisa Rogovin, founder of \u003ca href=\"http://www.edibleexcursions.net\" target=\"_blank\">Edible Excursions\u003c/a>. Her company’s latest tour takes our taste buds on a 3-hour exploration of traditional and innovative chocolate creations that dot San Francisco’s Mission District. Our first stop connects chocolate to its Mexican roots: chicken drenched in an earthy Poblano Chocolate Mole, a \u003ca href=\"http://en.wikipedia.org/wiki/Mole_sauce\" target=\"_blank\">celebratory dish\u003c/a> that dates back to the 1600s and represents Mexico’s mixed indigenous and European heritage.\u003c/p>\n\u003cp>Mole’s silken, sienna sauce is the result of a multi-step process of roasting, grinding and simmering more than 20 ingredients, including chili peppers (ancho, pasilla, mulato and chipotle), spices such as cumin, cloves, anise, cinnamon and garlic, plus the Mexican chocolate that gives the spicy heat its tinge of sweetness. The rich warmth of this dish lingers on our throats as we gather outside to continue our journey. Before the next stop on our walking tour, Lisa fills us in on a brief history of chocolate, its place in San Francisco and specifically the Mission.\u003c/p>\n\u003cfigure id=\"attachment_87466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\">\u003cimg class=\"size-full wp-image-87466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\" alt=\"Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\" width=\"1000\" height=\"656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>The cocoa bean (or cacao) has been traced back to ancient Mesoamerican civilizations. The Mayans and Aztecs used cacao both as a form of currency and a beverage, which was reserved for royalty, nobility and warriors. Once this chocolate drink made its way back to Europe -- first documented in 1544 in Spain -- it was also imbibed there by the ruling classes. The Italians began adding chocolate to food (cakes, meats, pastries, and pasta) and the French exclusively used it with desserts. While the Aztecs only drank their chocolate, more contemporary Mesoamericans were eating chocolate in the savory Mole Poblano sauce from the late 17th century.\u003c/p>\n\u003cp>\u003cstrong>History of Chocolate in San Francisco\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the early 18th century, chocolate had made its way to the American colonies. San Francisco is synonymous with chocolate. (Think \u003ca href=\"http://www.ghirardelli.com\" target=\"_blank\">Ghirardelli\u003c/a> and \u003ca href=\"https://www.guittard.com\" target=\"_blank\">Guittard\u003c/a>.) In the mid 1800s, both Domingo Ghirardelli and Etienne Guittard realized that wealthy gold miners were the perfect patrons for their chocolate luxuries. The Ghirardelli Chocolate Company is America’s longest continuously operating chocolate manufacturer, but is no longer family-owned. Guittard, who started in 1868 with a small shop near the Embarcadero, now operates out of a 200-person factory in Burlingame and is the oldest family-owned chocolate company in the United States.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Joseph_Schmidt_Confections\" target=\"_blank\">Joseph Schmidt\u003c/a> – famous for their egg shaped truffles - had a factory on Folsom and 16th and a store on Sanchez. Sadly, Hershey’s bought and then eliminated the brand. The ubiquitous \u003ca href=\"http://www.sees.com/index.cfm/about_us\" target=\"_blank\">See’s Candy\u003c/a>, which began in Los Angeles and then expanded north, once also had factory in the Mission. Happily, two vibrant chocolate factories are still operating in the Mission and await us on our tour today.\u003c/p>\n\u003cp>As we round the corner of 20th and Florida, Lisa tells us that \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> has been part of the San Francisco chocolate scene since 1987. Today, we are lucky to have the owner, self-taught chocolatier, Charles “Chuck” Siegel, enlighten us about his passionate affair with chocolate.\u003c/p>\n\u003cfigure id=\"attachment_87470\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\">\u003cimg class=\"size-full wp-image-87470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\" alt=\"Chuck Siegel of Charles Chocolates. photo: Lila Volkas\" width=\"750\" height=\"883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel of Charles Chocolates. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>In his blue jeans, t-shirt and running shoes, Chuck bubbles over with boyish enthusiasm, especially when he rhapsodizes on his favorite subject. Although he grew up in Flint, Michigan, a locale he calls “a culinary wasteland,” his family traveled a lot, and his father would always present his mother a gift of premium chocolates from New York, England or France. Tastes of those gifts inspired Chuck to recreate his favorite childhood candies with a gourmet reinterpretation. “I feel strongly that confections are ‘food’ if you start with good ingredients,” Chuck tells us. “So we use the best cream, butter, fresh herbs, fruit and nuts.” As in its former Emeryville location, the floor to ceiling glass walls of his open kitchens allow patrons to watch the entire process of candy making. Siegel emphasizes that candy, like bread, is best eaten fresh. “You don’t want to buy a week-old baguette or a box of month-old chocolate.”\u003c/p>\n\u003cfigure id=\"attachment_87473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\">\u003cimg class=\"size-full wp-image-87473\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\" alt=\"Charles chocolates sampler. photo: Lila Volkas.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sampler. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our sampling starts with a heart-shaped raspberry truffle, which Chuck instructs us to bite only halfway through (an act of extreme self-control that not everyone can manage) and then expounds on the importance of a thin shell, which can only be made by hand.\u003c/p>\n\u003cp>For me, however, the edible revelation is his butterfly shaped “peanut butter ganache.” Siegel confesses that he loved Reese’s peanut butter cups as a child but realized they were made with low quality ingredients. For many years, he tried making his own peanut butter to fabricate an improved version of the original, but was never happy with the results. Then only recently, he had an epiphany and created a peanut praline first, by cooking the nuts in sugar and then crushing them. The result is one of the most dynamic confections I have ever tasted: the caramelized sugar’s tiny shards explode with a surprise crunch in the midst of a creamy bite uniting the sweet and salty notes in an exquisite marriage.\u003c/p>\n\u003cp>We also try a bourbon truffle and a fleur de sel caramel – for which Seigel explains that the salt must be blended into the chocolate because when it is sprinkled on top, it dries out the tongue and impedes the tasting process. (These were fine confections – but my mind was still on the contradictory crunchy/creamy dynamic of the peanut butter ganache.) Chuck seems like he could enjoy discussing the finer points of candy making much longer, but with a schedule to keep to, after thanking him, Lisa herds the 10 of us out onto Florida Street for a brisk walk to our next stop as she points out some neighborhood culinary landmarks.\u003c/p>\n\u003cp>I am no stranger to Edible Excursions tours. Once I discovered and wrote about their \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\" target=\"_blank\">tour of hidden culinary delights in San Francisco’s Japantown\u003c/a>, I was inspired to join Edible Excursions as a guide, specializing in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">tours in ASL for eager Deaf Foodies\u003c/a>. Of all the Edible Excursions tours, this one has the most walking between stops, which is a welcome way to digest the experience, both mentally and physically. As we turn onto lively Valencia Avenue, Lisa reminds us that cacao, for ninety percent of its history, was drunk instead of eaten.\u003c/p>\n\u003cfigure id=\"attachment_87475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\">\u003cimg class=\"size-full wp-image-87475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\" alt=\"Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>In front of bustling \u003ca href=\"http://craftsman-wolves.com.\" target=\"_blank\">Craftsman and Wolves\u003c/a>, we are invited to drink mini-cups of sipping chocolate made with finely ground \u003ca href=\"http://www.valrhona-chocolate.com/shop/Expertise.php\" target=\"_blank\">Valrhona\u003c/a> bittersweet chocolate and topped with a house-made lavender marshmallow. A few sips of the revitalizing beverage, and I understand why drinking chocolate has been revered for its magical properties and health benefits for thousands of years. We take a brief peek inside the store at the gorgeous, creative pastries, several featuring chocolate, such as a chocolate croissant stack and chocolate sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\">\u003cimg class=\"size-full wp-image-87477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\" alt=\"Dandelion cafe and cocoa beans. photo: Lila Volkas\" width=\"1000\" height=\"455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion cafe and cocoa beans. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>A few steps away, in front of \u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">Dandelion Chocolate\u003c/a>, Becky Wurang, a passionate pixie, with a wealth of information, greets us with a tray of delectable tidbits that reflect Dandelion’s commitment to crafting small-batch chocolates from bean to bar, working directly with small farmers around the globe to bring back what they believe is the best, and most ethically sourced cacao beans. As we examine the football shaped dried cocoa pod, dried cocoa beans are passed around and we’re instructed to rub off the roasted shells to nibble on the nibs. While Becky continues her talk and shows photos of the cacao plant, I hear one of the guests murmur that it’s hard to absorb the geographical details of growing cacao in the equatorial ring, when someone is holding a tray of chocolate right in front of our faces.\u003c/p>\n\u003cfigure id=\"attachment_87476\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\">\u003cimg class=\"size-full wp-image-87476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\" alt=\"Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\" width=\"750\" height=\"993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our first sample is a slurp of a cacao fruit smoothie, which is the pureed form of the pulp that surrounds the chocolate seeds, or beans. The pulp is necessary in fermentation and this drink is imbued with a hint of tropical fruit. Finally, Becky hands out samples of three different chocolate bars that came from beans grown in Liberia, Belize and Madagascar. All are 70% chocolate, 30% cane sugar which makes their vastly different flavor personalities stand out. To me, the Liberian is mild and mellow, while the Belize has a citrusy zing and a floral finish, and the Madagascar a deep but not unpleasant smoky-sourness. Tasting three in succession emphasizes their variation.\u003c/p>\n\u003cp>What makes these single origin bars taste so different is the \u003cem>terroir\u003c/em>, or the land on which their beans were grown. It should not be surprising that just as coffee and wines vary depending on their place of origin; the flavor of the cacao bean depends on the type of soil, rainfall, how the farmers handle the beans and how the beans are processed. Speaking of processing, Becky leads us inside Dandelion to show us where the beans become bars through a series of complex and time-intensive steps.\u003c/p>\n\u003cp>We get a brief tour of the living museum of machines inside Dandelion’s onsite chocolate factory, including a roaster, cracking machine, sorter, winnower, melanger, tempering machine and a vintage German wrapper from the 1950s that encases Dandelion bars in their distinctive gold foil. I never realized how each step of the process could be subject to many possible variations of time and temperature that all affect the final product.\u003c/p>\n\u003cfigure id=\"attachment_87480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\">\u003cimg class=\"size-full wp-image-87480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\" alt=\"Mosto's chocolate cocktail. photo: Lila Volkas.\" width=\"1000\" height=\"871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mosto's chocolate cocktail. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>After this fascinating backstory of the chocolate-making process, we cross Valenicia and duck into \u003ca href=\"http://mostosf.com\" target=\"_blank\">Mosto\u003c/a>, sister bar to \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, which boasts over 300 varieties of tequila, mezcal and \u003ca href=\"http://en.wikipedia.org/wiki/Sotol\" target=\"_blank\">sotol\u003c/a>. We end the intense tour relaxing in a dusky corner with a custom cocktail concocted just for the Chocolate tour: made with lime, orange, reposado tequila and – of course - Aztec chocolate bitters. As I sip the pleasant potion and relax on Mosto’s banquette, I find a persistent sense memory fluttering around my brain. It’s the crunch of the peanut butter praline that Chuck Siegel finally figured out. So after good-byes all around, I scamper back to Charles Chocolates, and net a swarm of peanut butter butterflies to bring home.\u003c/p>\n\u003cfigure id=\"attachment_87478\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\">\u003cimg class=\"size-full wp-image-87478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\" alt=\"Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\" width=\"1000\" height=\"851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://losjarritos.com\" target=\"_blank\">\u003cstrong>San Jalisco\u003c/strong>\u003c/a>\u003cbr>\n901 S Van Ness Avenue, San Francisco\u003cbr>\n(415)648-8383\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>\u003cbr>\n535 Florida Avenue, San Francisco\u003cbr>\n(415)659-8770\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com\" target=\"_blank\">\u003cstrong>Craftsman & Wolves\u003c/strong>\u003c/a>\u003cbr>\n746 Valencia Street,San Francisco\u003cbr>\n(415)913-7713\u003c/p>\n\u003cp>\u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>\u003cbr>\n740 Valencia Street, San Francisco\u003cbr>\n(415)349-0942\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://mostosf.com\" target=\"_blank\">\u003cstrong>Mosto\u003c/strong>\u003c/a> (next to Tacolicious)\u003cbr>\n741 Valencia Street, San Francisco\u003cbr>\n(415)626-1344\u003c/p>\n\n",
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"excerpt": "Chocoholics of the Bay Area, rejoice! A new tasting tour from Edible Excursions takes you behind the scenes of 5 Mission District chocolate hot spots, shares the neighborhood's history, plus samples of drinking chocolate, chicken in mole, a cacao smoothie and exquisite hand-molded confections.",
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"description": "Chocoholics of the Bay Area, rejoice! A new tasting tour from Edible Excursions takes you behind the scenes of 5 Mission District chocolate hot spots, shares the neighborhood's history, plus samples of drinking chocolate, chicken in mole, a cacao smoothie and exquisite hand-molded confections.",
"title": "Chocolate Tour of the Mission Unwraps More than a Taste of History | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87460\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\">\u003cimg class=\"size-full wp-image-87460\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-tray.jpg\" alt=\"Tray of chocolate tastes at Dandelion. photo: LilaVolkas\" width=\"1000\" height=\"695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tray of chocolate tastes at Dandelion. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>Ten ardent chocophiles are seated around \u003ca href=\"http://sanjalisco.com\" target=\"_blank\">San Jalisco\u003c/a>’s multicolored tile table. We scan the festive tangerine and lemon walls adorned with assorted masks, guitars and images of \u003ca href=\"https://www.google.com/search?q=Frida&client=firefox-a&hs=xjF&rls=org.mozilla:en-US:official&channel=sb&tbm=isch&tbo=u&source=univ&sa=X&ei=bgsXVIuuNYiejAKezICQBw&ved=0CEsQsAQ&biw=1198&bih=1023\" target=\"_blank\">Frida\u003c/a>, but when steaming platters of chicken mole appear, the tantalizing aroma and deep russet sauce ensure that all eyes are riveted to our plates.\u003c/p>\n\u003cfigure id=\"attachment_87462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\">\u003cimg class=\"size-full wp-image-87462\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mole.jpg\" alt=\"San Jalisco's chocolate mole. photo: Lila Volkas\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">San Jalisco's chocolate mole. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>This beloved family-owned restaurant has been filling the bellies of Mission regulars with Mexican comfort food since the 1950s and is famous for its goat stew. But our group is on a different mission: to trace the edible history of chocolate by sampling its local incarnations (sweet, savory and drinkable) with the help of Lisa Rogovin, founder of \u003ca href=\"http://www.edibleexcursions.net\" target=\"_blank\">Edible Excursions\u003c/a>. Her company’s latest tour takes our taste buds on a 3-hour exploration of traditional and innovative chocolate creations that dot San Francisco’s Mission District. Our first stop connects chocolate to its Mexican roots: chicken drenched in an earthy Poblano Chocolate Mole, a \u003ca href=\"http://en.wikipedia.org/wiki/Mole_sauce\" target=\"_blank\">celebratory dish\u003c/a> that dates back to the 1600s and represents Mexico’s mixed indigenous and European heritage.\u003c/p>\n\u003cp>Mole’s silken, sienna sauce is the result of a multi-step process of roasting, grinding and simmering more than 20 ingredients, including chili peppers (ancho, pasilla, mulato and chipotle), spices such as cumin, cloves, anise, cinnamon and garlic, plus the Mexican chocolate that gives the spicy heat its tinge of sweetness. The rich warmth of this dish lingers on our throats as we gather outside to continue our journey. Before the next stop on our walking tour, Lisa fills us in on a brief history of chocolate, its place in San Francisco and specifically the Mission.\u003c/p>\n\u003cfigure id=\"attachment_87466\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\">\u003cimg class=\"size-full wp-image-87466\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Lisa-group.jpg\" alt=\"Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\" width=\"1000\" height=\"656\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lisa Rogovin of Edible Excursions relates the history of chocolate. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>The cocoa bean (or cacao) has been traced back to ancient Mesoamerican civilizations. The Mayans and Aztecs used cacao both as a form of currency and a beverage, which was reserved for royalty, nobility and warriors. Once this chocolate drink made its way back to Europe -- first documented in 1544 in Spain -- it was also imbibed there by the ruling classes. The Italians began adding chocolate to food (cakes, meats, pastries, and pasta) and the French exclusively used it with desserts. While the Aztecs only drank their chocolate, more contemporary Mesoamericans were eating chocolate in the savory Mole Poblano sauce from the late 17th century.\u003c/p>\n\u003cp>\u003cstrong>History of Chocolate in San Francisco\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the early 18th century, chocolate had made its way to the American colonies. San Francisco is synonymous with chocolate. (Think \u003ca href=\"http://www.ghirardelli.com\" target=\"_blank\">Ghirardelli\u003c/a> and \u003ca href=\"https://www.guittard.com\" target=\"_blank\">Guittard\u003c/a>.) In the mid 1800s, both Domingo Ghirardelli and Etienne Guittard realized that wealthy gold miners were the perfect patrons for their chocolate luxuries. The Ghirardelli Chocolate Company is America’s longest continuously operating chocolate manufacturer, but is no longer family-owned. Guittard, who started in 1868 with a small shop near the Embarcadero, now operates out of a 200-person factory in Burlingame and is the oldest family-owned chocolate company in the United States.\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Joseph_Schmidt_Confections\" target=\"_blank\">Joseph Schmidt\u003c/a> – famous for their egg shaped truffles - had a factory on Folsom and 16th and a store on Sanchez. Sadly, Hershey’s bought and then eliminated the brand. The ubiquitous \u003ca href=\"http://www.sees.com/index.cfm/about_us\" target=\"_blank\">See’s Candy\u003c/a>, which began in Los Angeles and then expanded north, once also had factory in the Mission. Happily, two vibrant chocolate factories are still operating in the Mission and await us on our tour today.\u003c/p>\n\u003cp>As we round the corner of 20th and Florida, Lisa tells us that \u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">Charles Chocolates\u003c/a> has been part of the San Francisco chocolate scene since 1987. Today, we are lucky to have the owner, self-taught chocolatier, Charles “Chuck” Siegel, enlighten us about his passionate affair with chocolate.\u003c/p>\n\u003cfigure id=\"attachment_87470\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\">\u003cimg class=\"size-full wp-image-87470\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Chuck-Siegel.jpg\" alt=\"Chuck Siegel of Charles Chocolates. photo: Lila Volkas\" width=\"750\" height=\"883\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chuck Siegel of Charles Chocolates. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>In his blue jeans, t-shirt and running shoes, Chuck bubbles over with boyish enthusiasm, especially when he rhapsodizes on his favorite subject. Although he grew up in Flint, Michigan, a locale he calls “a culinary wasteland,” his family traveled a lot, and his father would always present his mother a gift of premium chocolates from New York, England or France. Tastes of those gifts inspired Chuck to recreate his favorite childhood candies with a gourmet reinterpretation. “I feel strongly that confections are ‘food’ if you start with good ingredients,” Chuck tells us. “So we use the best cream, butter, fresh herbs, fruit and nuts.” As in its former Emeryville location, the floor to ceiling glass walls of his open kitchens allow patrons to watch the entire process of candy making. Siegel emphasizes that candy, like bread, is best eaten fresh. “You don’t want to buy a week-old baguette or a box of month-old chocolate.”\u003c/p>\n\u003cfigure id=\"attachment_87473\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\">\u003cimg class=\"size-full wp-image-87473\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/charles-choc-1.jpg\" alt=\"Charles chocolates sampler. photo: Lila Volkas.\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates sampler. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our sampling starts with a heart-shaped raspberry truffle, which Chuck instructs us to bite only halfway through (an act of extreme self-control that not everyone can manage) and then expounds on the importance of a thin shell, which can only be made by hand.\u003c/p>\n\u003cp>For me, however, the edible revelation is his butterfly shaped “peanut butter ganache.” Siegel confesses that he loved Reese’s peanut butter cups as a child but realized they were made with low quality ingredients. For many years, he tried making his own peanut butter to fabricate an improved version of the original, but was never happy with the results. Then only recently, he had an epiphany and created a peanut praline first, by cooking the nuts in sugar and then crushing them. The result is one of the most dynamic confections I have ever tasted: the caramelized sugar’s tiny shards explode with a surprise crunch in the midst of a creamy bite uniting the sweet and salty notes in an exquisite marriage.\u003c/p>\n\u003cp>We also try a bourbon truffle and a fleur de sel caramel – for which Seigel explains that the salt must be blended into the chocolate because when it is sprinkled on top, it dries out the tongue and impedes the tasting process. (These were fine confections – but my mind was still on the contradictory crunchy/creamy dynamic of the peanut butter ganache.) Chuck seems like he could enjoy discussing the finer points of candy making much longer, but with a schedule to keep to, after thanking him, Lisa herds the 10 of us out onto Florida Street for a brisk walk to our next stop as she points out some neighborhood culinary landmarks.\u003c/p>\n\u003cp>I am no stranger to Edible Excursions tours. Once I discovered and wrote about their \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\" target=\"_blank\">tour of hidden culinary delights in San Francisco’s Japantown\u003c/a>, I was inspired to join Edible Excursions as a guide, specializing in \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/18/deaf-foodies-savor-gourmet-ghetto-tasting-tour-in-sign-language/\">tours in ASL for eager Deaf Foodies\u003c/a>. Of all the Edible Excursions tours, this one has the most walking between stops, which is a welcome way to digest the experience, both mentally and physically. As we turn onto lively Valencia Avenue, Lisa reminds us that cacao, for ninety percent of its history, was drunk instead of eaten.\u003c/p>\n\u003cfigure id=\"attachment_87475\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\">\u003cimg class=\"size-full wp-image-87475\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/C-and-W-Collage.jpg\" alt=\"Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\" width=\"1000\" height=\"564\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sipping chocolate from Craftsman and Wolves. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>In front of bustling \u003ca href=\"http://craftsman-wolves.com.\" target=\"_blank\">Craftsman and Wolves\u003c/a>, we are invited to drink mini-cups of sipping chocolate made with finely ground \u003ca href=\"http://www.valrhona-chocolate.com/shop/Expertise.php\" target=\"_blank\">Valrhona\u003c/a> bittersweet chocolate and topped with a house-made lavender marshmallow. A few sips of the revitalizing beverage, and I understand why drinking chocolate has been revered for its magical properties and health benefits for thousands of years. We take a brief peek inside the store at the gorgeous, creative pastries, several featuring chocolate, such as a chocolate croissant stack and chocolate sourdough.\u003c/p>\n\u003cfigure id=\"attachment_87477\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\">\u003cimg class=\"size-full wp-image-87477\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dandelion-collage.jpg\" alt=\"Dandelion cafe and cocoa beans. photo: Lila Volkas\" width=\"1000\" height=\"455\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dandelion cafe and cocoa beans. photo: Lila Volkas\u003c/figcaption>\u003c/figure>\n\u003cp>A few steps away, in front of \u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">Dandelion Chocolate\u003c/a>, Becky Wurang, a passionate pixie, with a wealth of information, greets us with a tray of delectable tidbits that reflect Dandelion’s commitment to crafting small-batch chocolates from bean to bar, working directly with small farmers around the globe to bring back what they believe is the best, and most ethically sourced cacao beans. As we examine the football shaped dried cocoa pod, dried cocoa beans are passed around and we’re instructed to rub off the roasted shells to nibble on the nibs. While Becky continues her talk and shows photos of the cacao plant, I hear one of the guests murmur that it’s hard to absorb the geographical details of growing cacao in the equatorial ring, when someone is holding a tray of chocolate right in front of our faces.\u003c/p>\n\u003cfigure id=\"attachment_87476\" class=\"wp-caption aligncenter\" style=\"max-width: 750px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\">\u003cimg class=\"size-full wp-image-87476\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Becky-D.jpg\" alt=\"Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\" width=\"750\" height=\"993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Becky Wurang describes Dandelion's bean to bar chocolate. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>Our first sample is a slurp of a cacao fruit smoothie, which is the pureed form of the pulp that surrounds the chocolate seeds, or beans. The pulp is necessary in fermentation and this drink is imbued with a hint of tropical fruit. Finally, Becky hands out samples of three different chocolate bars that came from beans grown in Liberia, Belize and Madagascar. All are 70% chocolate, 30% cane sugar which makes their vastly different flavor personalities stand out. To me, the Liberian is mild and mellow, while the Belize has a citrusy zing and a floral finish, and the Madagascar a deep but not unpleasant smoky-sourness. Tasting three in succession emphasizes their variation.\u003c/p>\n\u003cp>What makes these single origin bars taste so different is the \u003cem>terroir\u003c/em>, or the land on which their beans were grown. It should not be surprising that just as coffee and wines vary depending on their place of origin; the flavor of the cacao bean depends on the type of soil, rainfall, how the farmers handle the beans and how the beans are processed. Speaking of processing, Becky leads us inside Dandelion to show us where the beans become bars through a series of complex and time-intensive steps.\u003c/p>\n\u003cp>We get a brief tour of the living museum of machines inside Dandelion’s onsite chocolate factory, including a roaster, cracking machine, sorter, winnower, melanger, tempering machine and a vintage German wrapper from the 1950s that encases Dandelion bars in their distinctive gold foil. I never realized how each step of the process could be subject to many possible variations of time and temperature that all affect the final product.\u003c/p>\n\u003cfigure id=\"attachment_87480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\">\u003cimg class=\"size-full wp-image-87480\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/chocolate-cocktail.jpg\" alt=\"Mosto's chocolate cocktail. photo: Lila Volkas.\" width=\"1000\" height=\"871\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mosto's chocolate cocktail. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>After this fascinating backstory of the chocolate-making process, we cross Valenicia and duck into \u003ca href=\"http://mostosf.com\" target=\"_blank\">Mosto\u003c/a>, sister bar to \u003ca href=\"http://tacolicious.com/\" target=\"_blank\">Tacolicious\u003c/a>, which boasts over 300 varieties of tequila, mezcal and \u003ca href=\"http://en.wikipedia.org/wiki/Sotol\" target=\"_blank\">sotol\u003c/a>. We end the intense tour relaxing in a dusky corner with a custom cocktail concocted just for the Chocolate tour: made with lime, orange, reposado tequila and – of course - Aztec chocolate bitters. As I sip the pleasant potion and relax on Mosto’s banquette, I find a persistent sense memory fluttering around my brain. It’s the crunch of the peanut butter praline that Chuck Siegel finally figured out. So after good-byes all around, I scamper back to Charles Chocolates, and net a swarm of peanut butter butterflies to bring home.\u003c/p>\n\u003cfigure id=\"attachment_87478\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\">\u003cimg class=\"size-full wp-image-87478\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/choc-butterfly.jpg\" alt=\"Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\" width=\"1000\" height=\"851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Chocolates' peanut butter ganache butterfly. photo: Lila Volkas.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://losjarritos.com\" target=\"_blank\">\u003cstrong>San Jalisco\u003c/strong>\u003c/a>\u003cbr>\n901 S Van Ness Avenue, San Francisco\u003cbr>\n(415)648-8383\u003c/p>\n\u003cp>\u003ca href=\"http://www.charleschocolates.com\" target=\"_blank\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a>\u003cbr>\n535 Florida Avenue, San Francisco\u003cbr>\n(415)659-8770\u003c/p>\n\u003cp>\u003ca href=\"http://craftsman-wolves.com\" target=\"_blank\">\u003cstrong>Craftsman & Wolves\u003c/strong>\u003c/a>\u003cbr>\n746 Valencia Street,San Francisco\u003cbr>\n(415)913-7713\u003c/p>\n\u003cp>\u003ca href=\"http://dandelionchocolate.com\" target=\"_blank\">\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/a>\u003cbr>\n740 Valencia Street, San Francisco\u003cbr>\n(415)349-0942\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://mostosf.com\" target=\"_blank\">\u003cstrong>Mosto\u003c/strong>\u003c/a> (next to Tacolicious)\u003cbr>\n741 Valencia Street, San Francisco\u003cbr>\n(415)626-1344\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wild Game Is Invading Bay Area Menus, But Why?",
"title": "Wild Game Is Invading Bay Area Menus, But Why?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>Picture this:\u003c/strong>\u003cbr>\nYou fling open your front door and, as sometimes happens in the Berkeley hills and certain other Bay Area neighborhoods, a blacktail deer glances up from the low-growing roses it's been eating. Antlers glinting, velvety muzzle twitching, jaws working, the stately creature fixes its tentative, chocolate-syrup gaze on you, not trusting but wondering. And if you stand still as if playing Freeze, this deer will take you for a rock or tree and, with a relieved shudder, start feeding again.\u003c/p>\n\u003cfigure id=\"attachment_87380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Berkeley_deer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Berkeley_deer1000.jpg\" alt=\"A wild blacktail deer in the Berkeley hills. Credit: Kristan Lawson\" width=\"1000\" height=\"628\" class=\"size-full wp-image-87380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A wild blacktail deer in the Berkeley hills. Credit: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Now picture this:\u003c/strong>\u003cbr>\nYou stealthily reach back into your house, seize a rifle and shoot the deer, dressing its flesh on your driveway and cooking some for lunch.\u003c/p>\n\u003cp>Eww, right? But isn't this scenario just one small step away from ordering roasted venison at \u003ca href=\"http://www.lafolie.com/\" target=\"_blank\">La Folie\u003c/a> or, for that matter, wild-boar paella at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a>, a bison burger at \u003ca href=\"http://www.ironsidesf.com/index.php\" target=\"_blank\">Ironside\u003c/a>, or a boar-, bison-, venison, or alligator burger at the \u003ca href=\"http://bistrosfgrill.com/\" target=\"_blank\">Bistro S.F. Grill\u003c/a>? \u003c/p>\n\u003cp>Seared venison medallions with honey-lavender sauce, served at \u003ca href=\"http://www.visitsequoia.com/the-peaks-restaurant.aspx\" target=\"_blank\">The Peaks restaurant\u003c/a> in Sequoia National Park, are at least contextual. But on menus here in urban and suburban Locavoreville, where we don't shoot the deer in our driveways, wild game meats are becoming bizarrely ubiquitous. \u003c/p>\n\u003cfigure id=\"attachment_87381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/boar_risotto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/boar_risotto1000.jpg\" alt=\"Wild-boar risotto at Palio d'Asti. Credit: Martino Di Grande\" width=\"1000\" height=\"898\" class=\"size-full wp-image-87381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild-boar risotto at Palio d'Asti. Credit: Martino Di Grande\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's \u003ca href=\"http://michelbistro.com/\" target=\"_blank\">Michel Bistro\u003c/a>, executive chef Anthony Salguero serves a Wild Westishly sassy-tasting, silkily tender bison tartare, spiced with strong house-made mustard. \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and A16 Rockridge's chef Rocky Maselli, who's won a wild-game cooking competition, serves wild rabbit year 'round and will feature other game meats in sugos, sausages, lasagnes and meatballs this fall. \u003ca href=\"http://www.25lusk.com/\" target=\"_blank\">Twenty Five Lusk\u003c/a>'s executive chef Matthew Dolan serves quail, rabbit, venison and boar, and wishes he could also source and serve the snow grouse he loved while working in Scandinavia. Chef Pelle Nilsson, who has cooked for the King of Sweden, serves moose sliders from his Chef Pelle food truck.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Palio d'Asti in the Financial District, wild-boar shoulder is marinated in red wine and spices, then braised overnight before being cooked into a ragu: \"Wild boar is a very common ingredient in Italy and especially Tuscany,\" says owner Martino Di Grande, who also serves boar-loin risotto, boar lasagne and roasted venison loin with juniper. \u003c/p>\n\u003cp>Such ideas are catching on -- stampeding, as it were, through Bay Area kitchens far from the nearest forest or prairie. Granted, wild-caught salmon is old news. But reindeer sausages -- in the Tenderloin? New news. \u003c/p>\n\u003cfigure id=\"attachment_87387\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ChefPelleMoosesliders1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ChefPelleMoosesliders1000.jpg\" alt=\"Moose sliders on the Chef Pelle food truck menu at this year's San Francisco Street Food Festival. Credit: Kristan Lawson\" width=\"1000\" height=\"727\" class=\"size-full wp-image-87387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Moose sliders on the Chef Pelle food truck menu at this year's San Francisco Street Food Festival. Credit: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And why? Because elk steak is the anti-cupcake? Because safe suburban childhoods spent eating Lunchables while playing Myst left hipsters with holes in their souls that make them (still safely) crave blood, guts and the ostensible wild? Because their beards, hats, plaids, vintage typewriters and tattooed anchors comprise a plaintive chorus of cries for help, signaling howling nostalgia for the steampunk stickiness of gory, tech-free, hands-on history in which their kidney-cooking forebears wielded crossbows, guns, hatchets and hooks?\u003c/p>\n\u003cp>Perhaps as part of this inchoate yearning, the Bay Area food scene has become in the last few years a virtual beast-feast. How, when blood sausage grows boring, to raise the shock stakes?\u003c/p>\n\u003cp>With the flesh of creatures not traditionally bred for slaughter but, although some of them are indeed now raised on farms, evoking the catch-me-if-you-can thrill and horror of the hunt. \u003c/p>\n\u003cp>That's not just meat. It's meat squared.\u003c/p>\n\u003cp>Sachin Chopra and Shoshana Wolff, the married chef/winemaker pair whose \u003ca href=\"http://www.allspicerestaurant.com/\" target=\"_blank\">All Spice\u003c/a> restaurant in San Mateo has maintained a Michelin star for all of its four years, are launching a game-themed restaurant in Nob Hill. Its name, GAME, was selected to signify a certain elegant playfulness but mainly means: \"Pheasant and Bison Served Here.\"\u003c/p>\n\u003cfigure id=\"attachment_87389\" class=\"wp-caption aligncenter\" style=\"max-width: 576px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pheasant_hardywilson_036.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pheasant_hardywilson_036.jpeg\" alt=\"Pheasant at All Spice. Photo: Hardy Wilson\" width=\"576\" height=\"384\" class=\"size-full wp-image-87389\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pheasant at All Spice. Photo: Hardy Wilson\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm classically trained, with a French-cooking background, so I was looking for new avenues in which to work with meat,\" says Culinary Institute of America grad Chopra, an alum of Daniel Boulud's four-star restaurant\u003ca href=\"http://danielnyc.com/\" target=\"_blank\"> Daniel\u003c/a> whose popular experiments with venison, boar, squab, pheasant, partridge and elk at All Spice inspired him to open \u003ca href=\"https://www.facebook.com/GameRestaurantSF\" target=\"_blank\">GAME\u003c/a>. \u003c/p>\n\u003cp>\"A lot of people might think game tastes really strong and that it stinks, but it isn't and it doesn't. I've found that these meats are actually quite good,\" Chopra says. \"They're not all that different to my palate than standard meats, but they provide cleaner meat flavors. They have a lower cholesterol footprint than beef and pork and, of course, are much leaner -- so they must be cooked with other fats. Game meats especially shine when you cook them medium rare -- but, because they cook faster than standard meats, this requires a lot of care.\"\u003c/p>\n\u003cp>\"You really need to have your cooking skills down in order to prepare game well.\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/GameRestaurant\" target=\"_blank\">GAME\u003c/a>'s inaugural menu -- civic red tape has stalled the restaurant's opening from mid-June to mid-to-late September -- will feature ever-shifting gameburgers along with other game entrées, overseen by executive chef Zack Freitas. \u003c/p>\n\u003cp>David Smith, whose sausage-shaped \u003ca href=\"http://www.missinglinksf.com/\" target=\"_blank\">Missing Link\u003c/a> food cart is a fixture at the Treasure Island Flea Market and might soon join Off the Grid, credits himself with pioneering the City's new game game. Smith started selling wild-game sausages in the Tenderloin three years ago after learning to love elk chops and elk sliders while working as a bartender at Alaska's Denali National Park.\u003c/p>\n\u003cfigure id=\"attachment_87386\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Missing_Link_cart700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Missing_Link_cart700.jpg\" alt=\"The Missing Link cart. Photo: Chad Norket\" width=\"700\" height=\"933\" class=\"size-full wp-image-87386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Missing Link cart. Photo: Chad Norket\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm from Texas; I was familiar with these animals,\" Smith recalls. But, for him, the game-changer was \"this guy in downtown Anchorage who just killed it with reindeer nachos.\"\u003c/p>\n\u003cp>Yup: chips. Salsa. And delicious ground Donder-and-Blitzen.\u003c/p>\n\u003cp>\"I saw it as a niche and knew exactly where I wanted to go with it,\" Smith says. \u003c/p>\n\u003cp>While bison had long been served in San Francisco -- most notably at \u003ca href=\"http://www.tommysjoynt.com/\" target=\"_blank\">Tommy's Joynt\u003c/a> -- Smith introduced such retro-neo-exotica as elk sausages stuffed with jalapeño cheddar, dressed with coleslaw and watermelon radish.\u003c/p>\n\u003cp>He describes his mission as \"educating people and breaking them down. I'd watch someone start to walk away from my cart because I didn't sell regular hot dogs, then I'd ask them: 'You want a hot dog? Do you know what's in hot dogs? It's disgusting. You'd really rather walk away from this?'\"\u003c/p>\n\u003cp>To persuade them, he'd slice up free samples of his own sausages -- hormone-free and sourced mainly from family-owned outfits in South Dakota and Alaska.\u003c/p>\n\u003cp>His mission continues. As more and more restaurants put game on their menus, Smith samples their fare. \u003c/p>\n\u003cp>\"I don't usually call people out on stuff, but I was sitting in this Marina District place eating a burger which is listed on the menu as 100 percent elk and thinking, 'I know elk. That's not elk.' So I asked, and they said, 'Oh yes, it definitely is.' I thought, 'Y'all are miseducating people, because whatever this is, it tastes like cafeteria burgers to me.'\u003c/p>\n\u003cp>\"I did some research online and learned that you can add soy protein to elk and still legally call it 100 percent elk -- even if it's 35 percent soy. I don't understand why that loophole exists, allowing people to use so much filler. To me, it's disturbing.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That being said, \"\u003ca href=\"http://www.fuddruckers.com/local/location.php?s=388\" target=\"_blank\">Fuddrucker\u003c/a>'s in Emeryville does an elkburger which is definitely kick-ass,\" Smith asserts.\u003c/p>\n\n",
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"excerpt": "Wild game is now the hottest thing on more and more Bay Area menus. Is the increasing ubiquity of deer, elk, boar, bison and other such creatures the latest phase -- after bacon-in-everything, whole-animal butchery and in-your-face offal -- in a search for the meatiest meats? Or does it signify an urban yearning for the gritty, blood-and-gutsy past?",
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"description": "Wild game is now the hottest thing on more and more Bay Area menus. Is the increasing ubiquity of deer, elk, boar, bison and other such creatures the latest phase -- after bacon-in-everything, whole-animal butchery and in-your-face offal -- in a search for the meatiest meats? Or does it signify an urban yearning for the gritty, blood-and-gutsy past?",
"title": "Wild Game Is Invading Bay Area Menus, But Why? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Picture this:\u003c/strong>\u003cbr>\nYou fling open your front door and, as sometimes happens in the Berkeley hills and certain other Bay Area neighborhoods, a blacktail deer glances up from the low-growing roses it's been eating. Antlers glinting, velvety muzzle twitching, jaws working, the stately creature fixes its tentative, chocolate-syrup gaze on you, not trusting but wondering. And if you stand still as if playing Freeze, this deer will take you for a rock or tree and, with a relieved shudder, start feeding again.\u003c/p>\n\u003cfigure id=\"attachment_87380\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Berkeley_deer1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/Berkeley_deer1000.jpg\" alt=\"A wild blacktail deer in the Berkeley hills. Credit: Kristan Lawson\" width=\"1000\" height=\"628\" class=\"size-full wp-image-87380\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A wild blacktail deer in the Berkeley hills. Credit: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Now picture this:\u003c/strong>\u003cbr>\nYou stealthily reach back into your house, seize a rifle and shoot the deer, dressing its flesh on your driveway and cooking some for lunch.\u003c/p>\n\u003cp>Eww, right? But isn't this scenario just one small step away from ordering roasted venison at \u003ca href=\"http://www.lafolie.com/\" target=\"_blank\">La Folie\u003c/a> or, for that matter, wild-boar paella at \u003ca href=\"http://www.vengapaella.com/\" target=\"_blank\">Venga Paella\u003c/a>, a bison burger at \u003ca href=\"http://www.ironsidesf.com/index.php\" target=\"_blank\">Ironside\u003c/a>, or a boar-, bison-, venison, or alligator burger at the \u003ca href=\"http://bistrosfgrill.com/\" target=\"_blank\">Bistro S.F. Grill\u003c/a>? \u003c/p>\n\u003cp>Seared venison medallions with honey-lavender sauce, served at \u003ca href=\"http://www.visitsequoia.com/the-peaks-restaurant.aspx\" target=\"_blank\">The Peaks restaurant\u003c/a> in Sequoia National Park, are at least contextual. But on menus here in urban and suburban Locavoreville, where we don't shoot the deer in our driveways, wild game meats are becoming bizarrely ubiquitous. \u003c/p>\n\u003cfigure id=\"attachment_87381\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/boar_risotto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/08/boar_risotto1000.jpg\" alt=\"Wild-boar risotto at Palio d'Asti. Credit: Martino Di Grande\" width=\"1000\" height=\"898\" class=\"size-full wp-image-87381\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild-boar risotto at Palio d'Asti. Credit: Martino Di Grande\u003c/figcaption>\u003c/figure>\n\u003cp>At Oakland's \u003ca href=\"http://michelbistro.com/\" target=\"_blank\">Michel Bistro\u003c/a>, executive chef Anthony Salguero serves a Wild Westishly sassy-tasting, silkily tender bison tartare, spiced with strong house-made mustard. \u003ca href=\"http://www.a16sf.com/\" target=\"_blank\">A16\u003c/a> and A16 Rockridge's chef Rocky Maselli, who's won a wild-game cooking competition, serves wild rabbit year 'round and will feature other game meats in sugos, sausages, lasagnes and meatballs this fall. \u003ca href=\"http://www.25lusk.com/\" target=\"_blank\">Twenty Five Lusk\u003c/a>'s executive chef Matthew Dolan serves quail, rabbit, venison and boar, and wishes he could also source and serve the snow grouse he loved while working in Scandinavia. Chef Pelle Nilsson, who has cooked for the King of Sweden, serves moose sliders from his Chef Pelle food truck.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Palio d'Asti in the Financial District, wild-boar shoulder is marinated in red wine and spices, then braised overnight before being cooked into a ragu: \"Wild boar is a very common ingredient in Italy and especially Tuscany,\" says owner Martino Di Grande, who also serves boar-loin risotto, boar lasagne and roasted venison loin with juniper. \u003c/p>\n\u003cp>Such ideas are catching on -- stampeding, as it were, through Bay Area kitchens far from the nearest forest or prairie. Granted, wild-caught salmon is old news. But reindeer sausages -- in the Tenderloin? New news. \u003c/p>\n\u003cfigure id=\"attachment_87387\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ChefPelleMoosesliders1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/ChefPelleMoosesliders1000.jpg\" alt=\"Moose sliders on the Chef Pelle food truck menu at this year's San Francisco Street Food Festival. Credit: Kristan Lawson\" width=\"1000\" height=\"727\" class=\"size-full wp-image-87387\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Moose sliders on the Chef Pelle food truck menu at this year's San Francisco Street Food Festival. Credit: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>And why? Because elk steak is the anti-cupcake? Because safe suburban childhoods spent eating Lunchables while playing Myst left hipsters with holes in their souls that make them (still safely) crave blood, guts and the ostensible wild? Because their beards, hats, plaids, vintage typewriters and tattooed anchors comprise a plaintive chorus of cries for help, signaling howling nostalgia for the steampunk stickiness of gory, tech-free, hands-on history in which their kidney-cooking forebears wielded crossbows, guns, hatchets and hooks?\u003c/p>\n\u003cp>Perhaps as part of this inchoate yearning, the Bay Area food scene has become in the last few years a virtual beast-feast. How, when blood sausage grows boring, to raise the shock stakes?\u003c/p>\n\u003cp>With the flesh of creatures not traditionally bred for slaughter but, although some of them are indeed now raised on farms, evoking the catch-me-if-you-can thrill and horror of the hunt. \u003c/p>\n\u003cp>That's not just meat. It's meat squared.\u003c/p>\n\u003cp>Sachin Chopra and Shoshana Wolff, the married chef/winemaker pair whose \u003ca href=\"http://www.allspicerestaurant.com/\" target=\"_blank\">All Spice\u003c/a> restaurant in San Mateo has maintained a Michelin star for all of its four years, are launching a game-themed restaurant in Nob Hill. Its name, GAME, was selected to signify a certain elegant playfulness but mainly means: \"Pheasant and Bison Served Here.\"\u003c/p>\n\u003cfigure id=\"attachment_87389\" class=\"wp-caption aligncenter\" style=\"max-width: 576px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pheasant_hardywilson_036.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/pheasant_hardywilson_036.jpeg\" alt=\"Pheasant at All Spice. Photo: Hardy Wilson\" width=\"576\" height=\"384\" class=\"size-full wp-image-87389\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pheasant at All Spice. Photo: Hardy Wilson\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm classically trained, with a French-cooking background, so I was looking for new avenues in which to work with meat,\" says Culinary Institute of America grad Chopra, an alum of Daniel Boulud's four-star restaurant\u003ca href=\"http://danielnyc.com/\" target=\"_blank\"> Daniel\u003c/a> whose popular experiments with venison, boar, squab, pheasant, partridge and elk at All Spice inspired him to open \u003ca href=\"https://www.facebook.com/GameRestaurantSF\" target=\"_blank\">GAME\u003c/a>. \u003c/p>\n\u003cp>\"A lot of people might think game tastes really strong and that it stinks, but it isn't and it doesn't. I've found that these meats are actually quite good,\" Chopra says. \"They're not all that different to my palate than standard meats, but they provide cleaner meat flavors. They have a lower cholesterol footprint than beef and pork and, of course, are much leaner -- so they must be cooked with other fats. Game meats especially shine when you cook them medium rare -- but, because they cook faster than standard meats, this requires a lot of care.\"\u003c/p>\n\u003cp>\"You really need to have your cooking skills down in order to prepare game well.\"\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/GameRestaurant\" target=\"_blank\">GAME\u003c/a>'s inaugural menu -- civic red tape has stalled the restaurant's opening from mid-June to mid-to-late September -- will feature ever-shifting gameburgers along with other game entrées, overseen by executive chef Zack Freitas. \u003c/p>\n\u003cp>David Smith, whose sausage-shaped \u003ca href=\"http://www.missinglinksf.com/\" target=\"_blank\">Missing Link\u003c/a> food cart is a fixture at the Treasure Island Flea Market and might soon join Off the Grid, credits himself with pioneering the City's new game game. Smith started selling wild-game sausages in the Tenderloin three years ago after learning to love elk chops and elk sliders while working as a bartender at Alaska's Denali National Park.\u003c/p>\n\u003cfigure id=\"attachment_87386\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Missing_Link_cart700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Missing_Link_cart700.jpg\" alt=\"The Missing Link cart. Photo: Chad Norket\" width=\"700\" height=\"933\" class=\"size-full wp-image-87386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Missing Link cart. Photo: Chad Norket\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm from Texas; I was familiar with these animals,\" Smith recalls. But, for him, the game-changer was \"this guy in downtown Anchorage who just killed it with reindeer nachos.\"\u003c/p>\n\u003cp>Yup: chips. Salsa. And delicious ground Donder-and-Blitzen.\u003c/p>\n\u003cp>\"I saw it as a niche and knew exactly where I wanted to go with it,\" Smith says. \u003c/p>\n\u003cp>While bison had long been served in San Francisco -- most notably at \u003ca href=\"http://www.tommysjoynt.com/\" target=\"_blank\">Tommy's Joynt\u003c/a> -- Smith introduced such retro-neo-exotica as elk sausages stuffed with jalapeño cheddar, dressed with coleslaw and watermelon radish.\u003c/p>\n\u003cp>He describes his mission as \"educating people and breaking them down. I'd watch someone start to walk away from my cart because I didn't sell regular hot dogs, then I'd ask them: 'You want a hot dog? Do you know what's in hot dogs? It's disgusting. You'd really rather walk away from this?'\"\u003c/p>\n\u003cp>To persuade them, he'd slice up free samples of his own sausages -- hormone-free and sourced mainly from family-owned outfits in South Dakota and Alaska.\u003c/p>\n\u003cp>His mission continues. As more and more restaurants put game on their menus, Smith samples their fare. \u003c/p>\n\u003cp>\"I don't usually call people out on stuff, but I was sitting in this Marina District place eating a burger which is listed on the menu as 100 percent elk and thinking, 'I know elk. That's not elk.' So I asked, and they said, 'Oh yes, it definitely is.' I thought, 'Y'all are miseducating people, because whatever this is, it tastes like cafeteria burgers to me.'\u003c/p>\n\u003cp>\"I did some research online and learned that you can add soy protein to elk and still legally call it 100 percent elk -- even if it's 35 percent soy. I don't understand why that loophole exists, allowing people to use so much filler. To me, it's disturbing.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That being said, \"\u003ca href=\"http://www.fuddruckers.com/local/location.php?s=388\" target=\"_blank\">Fuddrucker\u003c/a>'s in Emeryville does an elkburger which is definitely kick-ass,\" Smith asserts.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime",
"title": "Why Food Pilgrims Will Wait Four Hours For A Taste Of The Sublime",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87271\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hotdougs_custom-15eb3eccb5fe79c90ac1c2d40a8438d77c979769-e1410289487471.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hotdougs_custom-15eb3eccb5fe79c90ac1c2d40a8438d77c979769-e1410289487471.jpg\" alt=\"Aficionados line up outside Hot Doug's, a gourmet hot dog diner in Chicago in May 2014. Owner Doug Sohn announced that he will shut the doors in October after nearly 14 years. Photo: M. Spencer Green/AP \" width=\"1000\" height=\"605\" class=\"size-full wp-image-87271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aficionados line up outside Hot Doug's, a gourmet hot dog diner in Chicago in May 2014. Owner Doug Sohn announced that he will shut the doors in October after nearly 14 years. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/346848776/why-food-pilgrims-will-wait-four-hours-for-a-taste-of-the-sublime\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/9/14)\u003c/p>\n\u003cp>During a trip to Austin, Tex. last year, Sarah Grieco and her friends stood in line for two hours to taste the famously delicious smoked meat at \u003ca href=\"http://labarbecue.com/\">La Barbecue\u003c/a>.\u003c/p>\n\u003cp>Before that, Grieco, 25, says she queued up for pork belly pancakes in Seattle, and ramen burgers in New York. And she and a friend waited three hours for the flashy \u003ca href=\"http://www.npr.org/2013/07/13/201807306/crazy-for-cronuts-picking-apart-the-tasty-trend\">cronut\u003c/a> at Dominic Ansel Bakery.\u003c/p>\n\u003cp>The food hasn't always lived up to the hype — she wasn't a fan of the ramen burgers. But, she says, she usually doesn't mind waiting in order to taste something truly unique. \"I don't see it as time wasted,\" she says. \"I see it as part of the experience.\"\u003c/p>\n\u003cp>Dedicated — and exceedingly patient — food pilgrims like Grieco are everywhere. At places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco, Hot Doug's in Chicago, \u003ca href=\"http://www.screendoorrestaurant.com/\">Screen Door\u003c/a> in Portland, Ore. and \u003ca href=\"https://franklinbarbecue.com/\">Franklin Barbecue\u003c/a> in Austin, customers often wait anywhere from 30 minutes to over four hours in hopes of tasting the sublime.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/sSwzDbM60B/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>Unlike the iconic Maine lobster shacks, New York pizzerias and Philly sub shops that have been around for decades, these meccas are all relatively new. Their signatures dishes have gained cult status among the growing foodie community — with the help of blogs and social media.\u003c/p>\n\u003cp>\"And the more you have to work to get them, the better,\" says \u003ca href=\"http://www.jamesbeard.org/recipes/chefs/izabela-wojcik\">Izabela Wojcik\u003c/a> of the James Beard Foundation. \"Often, the food is really fabulous. But if these foods were easy to get all the time, I don't know if they would be as coveted.\"\u003c/p>\n\u003cp>Indeed, Hot Doug's, a gourmet hot dog shop renowned for its foie gras dogs, has been drawing crowds since it first opened in 2001. But when owner and chef Doug Sohn announced in May he'd be closing the place down in October, the lines increased threefold, Sohn says.\u003c/p>\n\u003cp>Those who score a specialty dog get bragging rights, Wojick says. \"People who do pass the test and get one of these items, I do think they feel empowered, like they're better,\" she says, laughing.\u003c/p>\n\u003cp>Often, the people who survive brutally long lines will share photos of their winnings — toasty dogs or perfectly crusted brisket — on Twitter, Facebook and Instagram, or on their personal food blogs.\u003c/p>\n\u003cp>Social media and blogs feed the hype around certain restaurants, says Erin DeJesus, who edits the the food blog \u003ca href=\"http://pdx.eater.com/\">Eater Portland\u003c/a>. \"I think social media and digital presence is a huge part of it,\" she says. \"I don't know if people would be as excited to stand in line for a ramen burger if they couldn't share it on Instagram.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>About to be a situation!! \u003ca href=\"https://twitter.com/tartinebakery\">@tartinebakery\u003c/a> \u003ca href=\"https://twitter.com/hashtag/SanFrancisco?src=hash\">#SanFrancisco\u003c/a> \u003ca href=\"http://t.co/6txlm05600\">pic.twitter.com/6txlm05600\u003c/a>\u003c/p>\n\u003cp>— Billy Harris (@billyharris) \u003ca href=\"https://twitter.com/billyharris/status/459734992369627136\">April 25, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>But there's also something to be said for the actual experience of waiting, says Vinny Eng, the general manager at Tartine Bakery. Tartine starts a wait list for their famous bread 30 minutes before the start selling it, Eng says. And lately the bakery has worked to keep wait times fairly short.\u003c/p>\n\u003cp>When there is a wait, though, Eng says he and the bakers at Tartine are humbled by those willing to endure it. \"Time is the one resource that we can all give and take,\" he says. \"It's one way to show value for what an artisan is doing.\" Customers get something out of waiting as well, he says. \"It's a sensory experience. You can smell everything and see everything, and you see the bustle.\"\u003c/p>\n\u003cp>He may be onto something. Studies \u003ca href=\"http://www.npr.org/blogs/health/2014/09/03/345540607/look-forward-to-the-trip-not-the-gadgets-to-be-truly-happy\">show\u003c/a> that waiting for an experience can boost our happiness, as can talking about the experience afterwards.\u003c/p>\n\u003cp>\"You get pleasure from the meal itself. But in people's memories, the wait is part of the experience. That's part of what people are talking about,\" says \u003ca href=\"http://psych.cornell.edu/people/amit-kumar\">Amit Kumar\u003c/a>, a doctoral student of psychology at Cornell University who studies the relationship between money and happiness.\u003c/p>\n\u003cp>Waiting gives people the opportunity to look forward to something, he says: \"It's whetting the appetite.\" And it gives people the opportunity to bond with fellow foodies.\u003c/p>\n\u003cp>Kumar says he's a bit of a foodie himself. During a stint in New York City, he queued up for ice cream at Momofoku Milk Bar and the famous banana pudding at Magnolia's Bakery. While waiting for Momofoku, Kumar tells The Salt, \"I found myself in lots of interesting conversations with fellow ice cream lovers about where to get the best scoop in New York.\"\u003c/p>\n\u003cp>Grieco, the 25-year-old food pilgrim, concurs. While waiting for barbecue in Texas, she says, \"We talked to a bunch of the people in line. Everybody in line had a different story to tell about why they Austin. I definitely felt like I made new friends.\"\u003c/p>\n\u003cp>Have you ever stood in line for hours to try an iconic dish? Tell us your food pilgrimage stories in the comments, or tweet to us at \u003ca href=\"https://twitter.com/NPRFood\">@NPRFood\u003c/a> with the hashtag #nprfoodpilgrim.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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_87271\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hotdougs_custom-15eb3eccb5fe79c90ac1c2d40a8438d77c979769-e1410289487471.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/hotdougs_custom-15eb3eccb5fe79c90ac1c2d40a8438d77c979769-e1410289487471.jpg\" alt=\"Aficionados line up outside Hot Doug's, a gourmet hot dog diner in Chicago in May 2014. Owner Doug Sohn announced that he will shut the doors in October after nearly 14 years. Photo: M. Spencer Green/AP \" width=\"1000\" height=\"605\" class=\"size-full wp-image-87271\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aficionados line up outside Hot Doug's, a gourmet hot dog diner in Chicago in May 2014. Owner Doug Sohn announced that he will shut the doors in October after nearly 14 years. Photo: M. Spencer Green/AP\u003c/figcaption>\u003c/figure>\n\u003cp>by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/09/09/346848776/why-food-pilgrims-will-wait-four-hours-for-a-taste-of-the-sublime\" target=\"_blank\">The Salt at NPR Food\u003c/a> (9/9/14)\u003c/p>\n\u003cp>During a trip to Austin, Tex. last year, Sarah Grieco and her friends stood in line for two hours to taste the famously delicious smoked meat at \u003ca href=\"http://labarbecue.com/\">La Barbecue\u003c/a>.\u003c/p>\n\u003cp>Before that, Grieco, 25, says she queued up for pork belly pancakes in Seattle, and ramen burgers in New York. And she and a friend waited three hours for the flashy \u003ca href=\"http://www.npr.org/2013/07/13/201807306/crazy-for-cronuts-picking-apart-the-tasty-trend\">cronut\u003c/a> at Dominic Ansel Bakery.\u003c/p>\n\u003cp>The food hasn't always lived up to the hype — she wasn't a fan of the ramen burgers. But, she says, she usually doesn't mind waiting in order to taste something truly unique. \"I don't see it as time wasted,\" she says. \"I see it as part of the experience.\"\u003c/p>\n\u003cp>Dedicated — and exceedingly patient — food pilgrims like Grieco are everywhere. At places like \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco, Hot Doug's in Chicago, \u003ca href=\"http://www.screendoorrestaurant.com/\">Screen Door\u003c/a> in Portland, Ore. and \u003ca href=\"https://franklinbarbecue.com/\">Franklin Barbecue\u003c/a> in Austin, customers often wait anywhere from 30 minutes to over four hours in hopes of tasting the sublime.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe src=\"//instagram.com/p/sSwzDbM60B/embed/\" width=\"612\" height=\"710\" frameborder=\"0\" scrolling=\"no\" allowtransparency=\"true\">\u003c/iframe>\u003c/p>\n\u003cp>Unlike the iconic Maine lobster shacks, New York pizzerias and Philly sub shops that have been around for decades, these meccas are all relatively new. Their signatures dishes have gained cult status among the growing foodie community — with the help of blogs and social media.\u003c/p>\n\u003cp>\"And the more you have to work to get them, the better,\" says \u003ca href=\"http://www.jamesbeard.org/recipes/chefs/izabela-wojcik\">Izabela Wojcik\u003c/a> of the James Beard Foundation. \"Often, the food is really fabulous. But if these foods were easy to get all the time, I don't know if they would be as coveted.\"\u003c/p>\n\u003cp>Indeed, Hot Doug's, a gourmet hot dog shop renowned for its foie gras dogs, has been drawing crowds since it first opened in 2001. But when owner and chef Doug Sohn announced in May he'd be closing the place down in October, the lines increased threefold, Sohn says.\u003c/p>\n\u003cp>Those who score a specialty dog get bragging rights, Wojick says. \"People who do pass the test and get one of these items, I do think they feel empowered, like they're better,\" she says, laughing.\u003c/p>\n\u003cp>Often, the people who survive brutally long lines will share photos of their winnings — toasty dogs or perfectly crusted brisket — on Twitter, Facebook and Instagram, or on their personal food blogs.\u003c/p>\n\u003cp>Social media and blogs feed the hype around certain restaurants, says Erin DeJesus, who edits the the food blog \u003ca href=\"http://pdx.eater.com/\">Eater Portland\u003c/a>. \"I think social media and digital presence is a huge part of it,\" she says. \"I don't know if people would be as excited to stand in line for a ramen burger if they couldn't share it on Instagram.\"\u003c/p>\n\u003cblockquote class=\"twitter-tweet\" lang=\"en\">\n\u003cp>About to be a situation!! \u003ca href=\"https://twitter.com/tartinebakery\">@tartinebakery\u003c/a> \u003ca href=\"https://twitter.com/hashtag/SanFrancisco?src=hash\">#SanFrancisco\u003c/a> \u003ca href=\"http://t.co/6txlm05600\">pic.twitter.com/6txlm05600\u003c/a>\u003c/p>\n\u003cp>— Billy Harris (@billyharris) \u003ca href=\"https://twitter.com/billyharris/status/459734992369627136\">April 25, 2014\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cscript async src=\"//platform.twitter.com/widgets.js\" charset=\"utf-8\">\u003c/script>\u003c/p>\n\u003cp>But there's also something to be said for the actual experience of waiting, says Vinny Eng, the general manager at Tartine Bakery. Tartine starts a wait list for their famous bread 30 minutes before the start selling it, Eng says. And lately the bakery has worked to keep wait times fairly short.\u003c/p>\n\u003cp>When there is a wait, though, Eng says he and the bakers at Tartine are humbled by those willing to endure it. \"Time is the one resource that we can all give and take,\" he says. \"It's one way to show value for what an artisan is doing.\" Customers get something out of waiting as well, he says. \"It's a sensory experience. You can smell everything and see everything, and you see the bustle.\"\u003c/p>\n\u003cp>He may be onto something. Studies \u003ca href=\"http://www.npr.org/blogs/health/2014/09/03/345540607/look-forward-to-the-trip-not-the-gadgets-to-be-truly-happy\">show\u003c/a> that waiting for an experience can boost our happiness, as can talking about the experience afterwards.\u003c/p>\n\u003cp>\"You get pleasure from the meal itself. But in people's memories, the wait is part of the experience. That's part of what people are talking about,\" says \u003ca href=\"http://psych.cornell.edu/people/amit-kumar\">Amit Kumar\u003c/a>, a doctoral student of psychology at Cornell University who studies the relationship between money and happiness.\u003c/p>\n\u003cp>Waiting gives people the opportunity to look forward to something, he says: \"It's whetting the appetite.\" And it gives people the opportunity to bond with fellow foodies.\u003c/p>\n\u003cp>Kumar says he's a bit of a foodie himself. During a stint in New York City, he queued up for ice cream at Momofoku Milk Bar and the famous banana pudding at Magnolia's Bakery. While waiting for Momofoku, Kumar tells The Salt, \"I found myself in lots of interesting conversations with fellow ice cream lovers about where to get the best scoop in New York.\"\u003c/p>\n\u003cp>Grieco, the 25-year-old food pilgrim, concurs. While waiting for barbecue in Texas, she says, \"We talked to a bunch of the people in line. Everybody in line had a different story to tell about why they Austin. I definitely felt like I made new friends.\"\u003c/p>\n\u003cp>Have you ever stood in line for hours to try an iconic dish? Tell us your food pilgrimage stories in the comments, or tweet to us at \u003ca href=\"https://twitter.com/NPRFood\">@NPRFood\u003c/a> with the hashtag #nprfoodpilgrim.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \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": "Special Dinner Event at M.Y. China on Oct. 20 - Meet Martin Yan and Jacques Pépin ",
"title": "Special Dinner Event at M.Y. China on Oct. 20 - Meet Martin Yan and Jacques Pépin ",
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"content": "\u003cfigure id=\"attachment_87237\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\" alt=\"Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>Due to the overwhelming response to the sold out September 30 event, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\">An Evening with Martin Yan and Jacques Pépin,\u003c/a>\" \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.\u003c/p>\n\u003cp>The two celebrity chefs will be dining at the restaurant on Monday, October 20, as well as meeting and greeting guests that night. They will be available for photos between 7pm and 9pm.\u003c/p>\n\u003cul>\n\u003cstrong>To Make Reservations:\u003c/strong> \u003cstrong>SOLD OUT\u003c/strong> (as of 9/9/14)\n\u003cli>Call M.Y. China at \u003cstrong>415.580.3001\u003c/strong>, please make sure to mention KQED when calling in.\u003c/li>\n\u003cli>\u003ca href=\"http://www.opentable.com/my-china-sf\" target=\"_blank\">\u003cstrong>Reserve online through OpenTable\u003c/strong>\u003c/a> -- Select Monday, October 20, optimal times 6pm-8:30pm. Please make sure to note KQED when making online reservations.\u003c/li>\n\u003c/ul>\n\u003cp>Guests will be able to order from a special menu, created just for the night, or have the option of ordering from the regular menu.\u003c/p>\n\u003cp>Ten percent of the check, excluding alcoholic beverages, will be donated to KQED to continue producing and presenting great food programs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87237\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Martin-Yan-with-Jacques-Pepin.jpg\" alt=\"Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\" width=\"1000\" height=\"669\" class=\"size-full wp-image-87237\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jacques Pépin and Martin Yan in 2006. Photo: Steve Caparulo, CCO/Beauty and The Feast Inc.\u003c/figcaption>\u003c/figure>\n\u003cp>Due to the overwhelming response to the sold out September 30 event, \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/08/19/event-an-evening-with-martin-yan-and-jacques-pepin/\">An Evening with Martin Yan and Jacques Pépin,\u003c/a>\" \u003ca href=\"http://tastemychina.com/san-francisco/home/275\" target=\"_blank\">M.Y. China\u003c/a> is proud to present a special opportunity at M.Y. China, Westfield San Francisco Centre, on Monday, October 20 with Martin Yan and Jacques Pépin.\u003c/p>\n\u003cp>The two celebrity chefs will be dining at the restaurant on Monday, October 20, as well as meeting and greeting guests that night. They will be available for photos between 7pm and 9pm.\u003c/p>\n\u003cul>\n\u003cstrong>To Make Reservations:\u003c/strong> \u003cstrong>SOLD OUT\u003c/strong> (as of 9/9/14)\n\u003cli>Call M.Y. China at \u003cstrong>415.580.3001\u003c/strong>, please make sure to mention KQED when calling in.\u003c/li>\n\u003cli>\u003ca href=\"http://www.opentable.com/my-china-sf\" target=\"_blank\">\u003cstrong>Reserve online through OpenTable\u003c/strong>\u003c/a> -- Select Monday, October 20, optimal times 6pm-8:30pm. Please make sure to note KQED when making online reservations.\u003c/li>\n\u003c/ul>\n\u003cp>Guests will be able to order from a special menu, created just for the night, or have the option of ordering from the regular menu.\u003c/p>\n\u003cp>Ten percent of the check, excluding alcoholic beverages, will be donated to KQED to continue producing and presenting great food programs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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