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"disqusTitle": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland",
"title": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland",
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"content": "\u003cfigure id=\"attachment_85108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\" alt=\"Cesar Chavez Park on Foothill Boulevard in East Oakland\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cesar Chavez Park on Foothill Boulevard in East Oakland\u003c/figcaption>\u003c/figure>\n\u003cp>Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\u003c/p>\n\u003cp>The moment I first tucked in to a bowl of \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a> at \u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">Taqueria Campos\u003c/a>, an unassuming spot next to Cesar Chavez Park in East Oakland, I felt the weight of history, imagining the generations of Campos women who must’ve taught Ana Maria and her sister, Margarita, how to perfect this classic dish. But no, according to Ana, she and her sister taught each other how to cook. “We didn’t know the first thing about cooking when we started out,” Campos explained, laughing. “And we practiced every day for a long time until we got it right.” So much for my theories about how great restaurants are born. \u003c/p>\n\u003cfigure id=\"attachment_85116\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\" alt=\"Pozole at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pozole at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, perfection begins with broth. Slow-cooked pork bones (sometimes including pig head) form the base, and Ana leaves enough fat to infuse each bite of hominy with \u003cem>ancho\u003c/em> and \u003cem>guajillo\u003c/em> chile flavor. If this sounds—and tastes—simple, it’s not. There’s a lot of balancing to be done, between hominy and pork meat, broth and chile. The end result, in capable hands, is a delicate, smoky, chewy, fatty marvel. Garnishes are traditional, of course: diced onions, cilantro, lime, and a few fresh-fried tostadas for dunking or soaking, depending on your druthers.\u003c/p>\n\u003cp>Another destination soup here is \u003ca href=\"http://en.wikipedia.org/wiki/Caldo_tlalpe%C3%B1o\" target=\"_blank\">\u003cem>caldo tlapeño\u003c/em>\u003c/a>, a chicken, chickpea and vegetable soup rendered spicy by the addition of \u003cem>chipotle\u003c/em> chiles to the long-simmered chicken broth. Big chunks of carrot and zucchini help ease the burn, as do thick homemade tortillas, grilled to order (three per bowl). It’s served with rice, but doesn’t really need the extra heft. Just add a little diced onion, a lot of cilantro, and some lime to brighten it.\u003c/p>\n\u003cfigure id=\"attachment_85110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\" alt=\"Caldo tlapeño at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caldo tlapeño at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Not in the mood for soup? Equally compelling are the Campos sisters’ tacos of \u003cem>carne asada\u003c/em>, \u003cem>carnitas\u003c/em>, \u003cem>cabeza\u003c/em> and \u003cem>carne al pastor\u003c/em>. Of these, my favorites are the \u003cem>cabeza\u003c/em>, meltingly tender beef cheeks and adjacent meat from the head of the cow, and the \u003cem>carne asada\u003c/em>, grilled strip steak with a slightly crisp exterior and well-done but soft interior. Pay the extra $.75 for homemade tortillas, so much better than the packaged version. And ask Ana for some of her green sauce, a mild, tomatillo-based salsa that goes nicely with both.\u003c/p>\n\u003cfigure id=\"attachment_85112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\" alt=\"Carne asada taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\" alt=\"Cabeza taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabeza taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>And if there were such a thing as a destination \u003ca href=\"http://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">\u003cem>chicharrones\u003c/em>\u003c/a> restaurant, this would be it. The Campos sisters don’t make these bits of fried pork skin every day, but when they do, they are served, free, alongside the chips and salsa, and hit the right spot between crunchy and meltingly fatty.\u003c/p>\n\u003cfigure id=\"attachment_85122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\" alt=\"Chicharrones at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Beverages are limited to homemade \u003cem>horchata\u003c/em> and two rotating flavors of \u003cem>aguas frescas\u003c/em>, none of which is too sweet. The pineapple agua fresca is mostly pulpy fruit, only slightly muted with water.\u003c/p>\n\u003cfigure id=\"attachment_85111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\" alt=\"Ana Maria Campos serves up strawberry agua fresca\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ana Maria Campos serves up strawberry agua fresca\u003c/figcaption>\u003c/figure>\n\u003cp>A few blocks down Foothill, on the opposite side of the street, is \u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">El Taco Zamorano\u003c/a>, a cave-like space that requires your eyes to adjust to the low light. Owned by Emma Guzman and quietly in business for 33 years, El Zamorano is a solid choice for pan-Mexican food. While you can get everything from mariscos cocktails to burritos, Jalisco is the region best represented by the menu. \u003c/p>\n\u003cfigure id=\"attachment_85118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\" alt=\"The dining room, with mural, at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining room, with mural, at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a little from every column on the several-page menu, and the clear winners were the tacos, especially the \u003cem>carne asada\u003c/em> and \u003cem>carnitas\u003c/em>. The beef was lightly seared and topped with diced white onion and cilantro, and the pork was soft, in traditional Jalisco-highlands style, as opposed to crispy, the preferred style in other parts of Mexico. (It’s odd that Zamorano is the name of a town famous for crispy \u003cem>carnitas\u003c/em>, but so be it.)\u003c/p>\n\u003cfigure id=\"attachment_85130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\" alt=\"Carne asada and carnitas tacos at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada and carnitas tacos at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>The same \u003cem>carnitas\u003c/em> appears as a dinner plate, but in this case, instead of being shredded for tacos, the meat is left in large chunks for you to pull apart. The fat is left on, which, in my book, is the right decision. This plate comes with chunky guacamole, a simple version with just tomato, onion and cilantro, and a squeeze of lime, and the brightest, freshest green avocado meat possible.\u003c/p>\n\u003cfigure id=\"attachment_85123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\" alt=\"Carnitas dinner special at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carnitas dinner special at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>Zamorano’s combination plates are a good value. The \u003cem>chile relleno\u003c/em> and enchilada plate is enough for two people—the eggy relleno fried to brown and covered in tomato sauce and cheese, and the enchilada smothered in chile verde, medium-spicy—and they meld together with the rice and beans to cover almost every inch of a large oval platter.\u003c/p>\n\u003cfigure id=\"attachment_85109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\" alt=\"Combination plate: Chile relleno and green chile enchilada\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Combination plate: Chile relleno and green chile enchilada\u003c/figcaption>\u003c/figure>\n\u003cp>Margaritas are strong, but from a pre-fab mix, so stick to the Mexican-import beers, Negro Modelo and Corona.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On each of three visits, our server was Soco, who’s been working there for more than 20 years. She attests to the care that is evident in the preparation of this food. “I’ve eaten at all the places around here over many years,” she said, “and this kitchen makes some of the most lovingly prepared traditional food I’ve ever had.” I wouldn’t disagree. \u003c/p>\n\u003cfigure id=\"attachment_85114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\" alt=\"Long-time server Soca at El Taco Zamorano.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long-time server Soco at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">\u003cstrong>Taqueria Campos\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Gmhb83\" target=\"_blank\">Map\u003c/a>\u003cbr>\n3659 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-261-4260\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-8pm, Thursday-Monday (closed Tuesday and Wednesday)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $, Cash only \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">\u003cstrong>El Taco Zamorano\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/D5l1HV\" target=\"_blank\">Map\u003c/a>\u003cbr>\n4032 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-536-3146\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 8am-10pm, Sunday-Friday; 8am-11pm, Saturday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $- $$ \u003c/p>\n\n",
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"excerpt": "Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\r\n",
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"description": "Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\r\n",
"title": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland | KQED",
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"headline": "Jalisco Heaven: Two Mexican Restaurants Off the Beaten Boulevard in East Oakland",
"datePublished": "2014-07-23T08:36:11-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_85108\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cover1000.jpg\" alt=\"Cesar Chavez Park on Foothill Boulevard in East Oakland\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85108\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cesar Chavez Park on Foothill Boulevard in East Oakland\u003c/figcaption>\u003c/figure>\n\u003cp>Foothill Boulevard in East Oakland, an alternative to International Boulevard's restaurant row, is home to two of the Bay Area's top spots for Jalisco-style food.\u003c/p>\n\u003cp>The moment I first tucked in to a bowl of \u003ca href=\"http://en.wikipedia.org/wiki/Pozole\" target=\"_blank\">\u003cem>pozole\u003c/em>\u003c/a> at \u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">Taqueria Campos\u003c/a>, an unassuming spot next to Cesar Chavez Park in East Oakland, I felt the weight of history, imagining the generations of Campos women who must’ve taught Ana Maria and her sister, Margarita, how to perfect this classic dish. But no, according to Ana, she and her sister taught each other how to cook. “We didn’t know the first thing about cooking when we started out,” Campos explained, laughing. “And we practiced every day for a long time until we got it right.” So much for my theories about how great restaurants are born. \u003c/p>\n\u003cfigure id=\"attachment_85116\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/tlapeno1000.jpg\" alt=\"Pozole at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85116\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pozole at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>In this case, perfection begins with broth. Slow-cooked pork bones (sometimes including pig head) form the base, and Ana leaves enough fat to infuse each bite of hominy with \u003cem>ancho\u003c/em> and \u003cem>guajillo\u003c/em> chile flavor. If this sounds—and tastes—simple, it’s not. There’s a lot of balancing to be done, between hominy and pork meat, broth and chile. The end result, in capable hands, is a delicate, smoky, chewy, fatty marvel. Garnishes are traditional, of course: diced onions, cilantro, lime, and a few fresh-fried tostadas for dunking or soaking, depending on your druthers.\u003c/p>\n\u003cp>Another destination soup here is \u003ca href=\"http://en.wikipedia.org/wiki/Caldo_tlalpe%C3%B1o\" target=\"_blank\">\u003cem>caldo tlapeño\u003c/em>\u003c/a>, a chicken, chickpea and vegetable soup rendered spicy by the addition of \u003cem>chipotle\u003c/em> chiles to the long-simmered chicken broth. Big chunks of carrot and zucchini help ease the burn, as do thick homemade tortillas, grilled to order (three per bowl). It’s served with rice, but doesn’t really need the extra heft. Just add a little diced onion, a lot of cilantro, and some lime to brighten it.\u003c/p>\n\u003cfigure id=\"attachment_85110\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/pozole1000.jpg\" alt=\"Caldo tlapeño at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85110\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Caldo tlapeño at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Not in the mood for soup? Equally compelling are the Campos sisters’ tacos of \u003cem>carne asada\u003c/em>, \u003cem>carnitas\u003c/em>, \u003cem>cabeza\u003c/em> and \u003cem>carne al pastor\u003c/em>. Of these, my favorites are the \u003cem>cabeza\u003c/em>, meltingly tender beef cheeks and adjacent meat from the head of the cow, and the \u003cem>carne asada\u003c/em>, grilled strip steak with a slightly crisp exterior and well-done but soft interior. Pay the extra $.75 for homemade tortillas, so much better than the packaged version. And ask Ana for some of her green sauce, a mild, tomatillo-based salsa that goes nicely with both.\u003c/p>\n\u003cfigure id=\"attachment_85112\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada1000.jpg\" alt=\"Carne asada taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85112\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_85119\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/cabeza1000.jpg\" alt=\"Cabeza taco at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85119\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cabeza taco at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>And if there were such a thing as a destination \u003ca href=\"http://en.wikipedia.org/wiki/Chicharr%C3%B3n\" target=\"_blank\">\u003cem>chicharrones\u003c/em>\u003c/a> restaurant, this would be it. The Campos sisters don’t make these bits of fried pork skin every day, but when they do, they are served, free, alongside the chips and salsa, and hit the right spot between crunchy and meltingly fatty.\u003c/p>\n\u003cfigure id=\"attachment_85122\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/chicharrones1000.jpg\" alt=\"Chicharrones at Taqueria Campos\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85122\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chicharrones at Taqueria Campos\u003c/figcaption>\u003c/figure>\n\u003cp>Beverages are limited to homemade \u003cem>horchata\u003c/em> and two rotating flavors of \u003cem>aguas frescas\u003c/em>, none of which is too sweet. The pineapple agua fresca is mostly pulpy fruit, only slightly muted with water.\u003c/p>\n\u003cfigure id=\"attachment_85111\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ana1000.jpg\" alt=\"Ana Maria Campos serves up strawberry agua fresca\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85111\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ana Maria Campos serves up strawberry agua fresca\u003c/figcaption>\u003c/figure>\n\u003cp>A few blocks down Foothill, on the opposite side of the street, is \u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">El Taco Zamorano\u003c/a>, a cave-like space that requires your eyes to adjust to the low light. Owned by Emma Guzman and quietly in business for 33 years, El Zamorano is a solid choice for pan-Mexican food. While you can get everything from mariscos cocktails to burritos, Jalisco is the region best represented by the menu. \u003c/p>\n\u003cfigure id=\"attachment_85118\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/zamorano1000.jpg\" alt=\"The dining room, with mural, at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85118\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dining room, with mural, at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>We tried a little from every column on the several-page menu, and the clear winners were the tacos, especially the \u003cem>carne asada\u003c/em> and \u003cem>carnitas\u003c/em>. The beef was lightly seared and topped with diced white onion and cilantro, and the pork was soft, in traditional Jalisco-highlands style, as opposed to crispy, the preferred style in other parts of Mexico. (It’s odd that Zamorano is the name of a town famous for crispy \u003cem>carnitas\u003c/em>, but so be it.)\u003c/p>\n\u003cfigure id=\"attachment_85130\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/asada_carnitas1000.jpg\" alt=\"Carne asada and carnitas tacos at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85130\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carne asada and carnitas tacos at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>The same \u003cem>carnitas\u003c/em> appears as a dinner plate, but in this case, instead of being shredded for tacos, the meat is left in large chunks for you to pull apart. The fat is left on, which, in my book, is the right decision. This plate comes with chunky guacamole, a simple version with just tomato, onion and cilantro, and a squeeze of lime, and the brightest, freshest green avocado meat possible.\u003c/p>\n\u003cfigure id=\"attachment_85123\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/carnitas_dinner1000.jpg\" alt=\"Carnitas dinner special at El Taco Zamorano\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85123\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Carnitas dinner special at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003cp>Zamorano’s combination plates are a good value. The \u003cem>chile relleno\u003c/em> and enchilada plate is enough for two people—the eggy relleno fried to brown and covered in tomato sauce and cheese, and the enchilada smothered in chile verde, medium-spicy—and they meld together with the rice and beans to cover almost every inch of a large oval platter.\u003c/p>\n\u003cfigure id=\"attachment_85109\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/combo1000.jpg\" alt=\"Combination plate: Chile relleno and green chile enchilada\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85109\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Combination plate: Chile relleno and green chile enchilada\u003c/figcaption>\u003c/figure>\n\u003cp>Margaritas are strong, but from a pre-fab mix, so stick to the Mexican-import beers, Negro Modelo and Corona.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On each of three visits, our server was Soco, who’s been working there for more than 20 years. She attests to the care that is evident in the preparation of this food. “I’ve eaten at all the places around here over many years,” she said, “and this kitchen makes some of the most lovingly prepared traditional food I’ve ever had.” I wouldn’t disagree. \u003c/p>\n\u003cfigure id=\"attachment_85114\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/soco1000.jpg\" alt=\"Long-time server Soca at El Taco Zamorano.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-85114\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Long-time server Soco at El Taco Zamorano\u003c/figcaption>\u003c/figure>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/taqueria-campos-oakland\" target=\"_blank\">\u003cstrong>Taqueria Campos\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/Gmhb83\" target=\"_blank\">Map\u003c/a>\u003cbr>\n3659 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-261-4260\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 7am-8pm, Thursday-Monday (closed Tuesday and Wednesday)\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $, Cash only \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/el-taco-zamorano-restaurant-oakland\" target=\"_blank\">\u003cstrong>El Taco Zamorano\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/D5l1HV\" target=\"_blank\">Map\u003c/a>\u003cbr>\n4032 Foothill Blvd.\u003cbr>\nOakland, CA 94601\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-536-3146\u003cbr>\n\u003cstrong>Hours:\u003c/strong> 8am-10pm, Sunday-Friday; 8am-11pm, Saturday\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $- $$ \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Not My Job: French Laundry Chef Thomas Keller Gets Quizzed On Actual Laundry",
"title": "Not My Job: French Laundry Chef Thomas Keller Gets Quizzed On Actual Laundry",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_85058\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap04020504434_enl-56dfcbd0d7a5f206ed7ebc6b2065aadcb8af887a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ap04020504434_enl-56dfcbd0d7a5f206ed7ebc6b2065aadcb8af887a.jpg\" alt=\"Chef Thomas Keller checks out preparations in the kitchen of his New York restaurant, Per Se, in the Time Warner Center, in February 2004. Photo: Richard Drew/AP\" width=\"2000\" height=\"1286\" class=\"size-full wp-image-85058\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Thomas Keller checks out preparations in the kitchen of his New York restaurant, Per Se, in the Time Warner Center, in February 2004. Photo: Richard Drew/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Show\u003c/strong> on \u003ca href=\"http://www.npr.org/2014/07/19/332570027/not-my-job-french-laundry-chef-thomas-keller-gets-quizzed-on-actual-laundry\">Wait Wait...Don't Tell Me\u003c/a> (July 18, 2014) [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/waitwait/2014/07/20140719_waitwait_04.mp3\"] \u003c/p>\n\u003cp>Twenty years ago, chef Thomas Keller bought a little restaurant in Napa Valley called The French Laundry and transformed it into one of the finest restaurants in the country. He's inspired countless other chefs, consulted on the film \u003cem>Ratatouille\u003c/em>, opened other award-winning restaurants, and convinced people to pay $100 for a corn pudding appetizer.\u003c/p>\n\u003cp>We've invited Keller to play a game called \"Light starch, on hangers please, and I'll need it Wednesday.\" Keller has done pretty well running a business called The French Laundry, but how many clothes has he cleaned? We'll ask him three questions about actual laundry.\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Transcript :\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>PETER SAGAL, HOST: \u003c/p>\n\u003cp>And now the game where we like to ask people who do amazing things to try their hand at something rather mundane. Twenty years ago exactly, Chef Thomas Keller bought a little restaurant in Napa, California called the French Laundry and transformed it into the finest restaurant in the country. He's inspired countless other chefs. He consulted on the film \"Ratatouille.\" He opened other award-winning restaurants and convinced people to pay $100 for a corn pudding appetizer. Thomas Keller, welcome to WAIT WAIT ...DON'T TELL ME.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>THOMAS KELLER: It's good to be here. Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>KELLER: But...\u003c/p>\n\u003cp>SAGAL: But...\u003c/p>\n\u003cp>KELLER: But, wait.\u003c/p>\n\u003cp>SAGAL: But wait, what?\u003c/p>\n\u003cp>KELLER: Wait. We have something for you. There you go.\u003c/p>\n\u003cp>BILL KURTIS, BYLINE: Wow.\u003c/p>\n\u003cp>ROY BLOUNT JR: Oh, man. Look at that\u003c/p>\n\u003cp>BOBCAT GOLDTHWAIT: For the folks at home, the entire audience is getting food.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: While the other guys...\u003c/p>\n\u003cp>BLOUNT JR: You started out with one loaf and one fish and look at this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's amazing.\u003c/p>\n\u003cp>SAGAL: While we're getting everything handed out to the panelists, what do we have here?\u003c/p>\n\u003cp>KELLER: You are holding the coronet of Atlantic salmon...\u003c/p>\n\u003cp>SAGAL: Yeah.\u003c/p>\n\u003cp>KELLER: With creme fraiche and sweet onions, sweet red onions inside. And so basically what it is for all intensive purpose - it's a cracker with sour cream and salmon.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And I should say that what this looks like is a tiny little ice cream cone.\u003c/p>\n\u003cp>GOLDTHWAIT: Can I get jimmies on this?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's awfully good.\u003c/p>\n\u003cp>SAGAL: Oh, my god.\u003c/p>\n\u003cp>KELLER: Does it taste like what I just described? A cracker with sour cream and salmon, right?\u003c/p>\n\u003cp>BLOUNT JR: The salmon is delightful.\u003c/p>\n\u003cp>GOLDTHWAIT: I have to say though, like, they're really tiny.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: OK, but this is actually a great way - thank you, by the way.\u003c/p>\n\u003cp>KELLER: Oh, you're welcome. A little refresher. You guys needed something.\u003c/p>\n\u003cp>SAGAL: We did.\u003c/p>\n\u003cp>KELLER: You were starting to die down a little bit.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: We were flagging. I'm sure with a morsel of food that big we can go another four or five minutes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I have a couple of questions for you. First of all, is that something you serve at your restaurant?\u003c/p>\n\u003cp>KELLER: We service it to every guest that comes to our restaurant, yes. We have served it to every guest that comes to the restaurant for the past 20 years.\u003c/p>\n\u003cp>SAGAL: Really?\u003c/p>\n\u003cp>KELLER: Yes, and if you add Per Se to that, that's 11 years. So that's 31 years of serving the coronet.\u003c/p>\n\u003cp>SAGAL: Per Se is your award-winning restaurant in New York.\u003c/p>\n\u003cp>KELLER: In New York, correct.\u003c/p>\n\u003cp>SAGAL: Right, OK. Now, I want to - because this is actually wonderful, even though the audience couldn't see or...\u003c/p>\n\u003cp>KELLER: I'm sorry.\u003c/p>\n\u003cp>SAGAL: ...I pity them - taste it. This is - is this, would you say, typical of your approach to food - it is basically a little ice cream cone made of salmon, cream, cracker, you even made little chive jimmies. And this is all to make a tiny little bite of food and we're not even to the stuff you charge people for.\u003c/p>\n\u003cp>KELLER: But it's one of the most important parts of the meal.\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: And why?\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: I knew you were going to ask why - because it's a way of opening up. Somebody comes to the restaurant, they're at the French Laundry or they're at Per Se, and, you know, sometimes those kind of restaurants can be a little intimidating, right. And so we want to kind of break the ice. And what better way to break the ice then to give them something that looks like an ice cream cone. If you don't smile at that, then you have no sense of humor whatsoever.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Right. And so not only does it make them smile, right, breaks down that intimidation, but then they eat it and because it has reference points because it taste like something they've had before - a cracker with sour cream and salmon - they like it.\u003c/p>\n\u003cp>SAGAL: I want to back up a little bit. So you bought this restaurant, it was a preexistent restaurant, the French Laundry.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: In Napa, California, about 20 years ago.\u003c/p>\n\u003cp>KELLER: That's right.\u003c/p>\n\u003cp>SAGAL: And at that time, I'm sure, it was more of a traditional restaurant - you ordered some food, the food came, you ate it, you left. But you brought this approach to food where it's more of a theatrical production. You go in and, if I understand correctly, you pay a lot of money, but it's fixed - what it is - and you just bring out a secession of dishes.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: And each of them are like that, they're brilliant little composed, extraordinary little sculptural things.\u003c/p>\n\u003cp>KELLER: Well, you know, we try to base our food on the law of diminishing return, right.\u003c/p>\n\u003cp>SAGAL: OK.\u003c/p>\n\u003cp>KELLER: The more you have of something, the less you like it. So we want to give you just enough that when you've had that last bite, you go, god, I wish I had a little more. And then you say, no, you can't have anymore.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: And then we bring out the next dish because at that moment when you've had that last bite and you say you want a little more, that's the moment when it's been a perfect experience for that food. And the next dish comes out and we hope to achieve the same thing, so by the time you've gone through this 10, 11, 12 or 13 courses, of course your appetite has been satisfied. You've had a great express over a three-hour period, a three-and-a-half-hour period depending on how many people you're with. So the one thing I always recommend is come to the French Laundry or Per Se with somebody you like.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Because if you come with somebody you don't like, you're going to be in big trouble.\u003c/p>\n\u003cp>SAGAL: Because you're spending a lot of time with them. Aren't you then - you're inviting people to spend hundreds of dollars to come in and spend hours just getting tiny bites of things that leave them just wanting a little bit more, and you work so hard at this, aren't you approaching your ideal of getting people to come spend all day, give you thousands of dollars and get nothing?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And leave happy.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>ROXANNE ROBERTS: You said that people are sometimes intimidated when they come - what was the most intimidated that you've ever been in serving someone?\u003c/p>\n\u003cp>KELLER: You know, I think we got a little nervous when Julia Child walked in. And she walked in the back door and into the kitchen and walked over to the chef de partie on the meat and wanted to know what he was doing. And she just kind of cruised around the kitchen. But after you get to know them and - you know, they just want to have good food.\u003c/p>\n\u003cp>GOLDTHWAIT: Did you eventually get locks for that backdoor?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: Why do you call it the French Laundry?\u003c/p>\n\u003cp>KELLER: I didn't call it the French Laundry. I bought the restaurant. It was open in 1977 and it was called - the building was called the French Laundry because actually there was a French laundry at one time in its history. And so it just stayed.\u003c/p>\n\u003cp>GOLDTHWAIT: So wait, the French were washing their clothes?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I was heard in an interview with Steven Spielberg where he said whenever he sees somebody else's movie, he has to sit there with a stone face because if he grimaces or looks bored everybody will be talking about, oh, my God, Steven Spielberg doesn't like it.\u003c/p>\n\u003cp>KELLER: Sure.\u003c/p>\n\u003cp>SAGAL: Have you ever been in a restaurant or at a friend's house for a meal and it's been awful and you say to yourself I cannot say a word, I cannot indicate anything, I have to clean my plate 'cause otherwise people will talk about how Thomas Keller didn't like it?\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: But not in somebody's home because most people always cook something that they're comfortable with.\u003c/p>\n\u003cp>SAGAL: Right.\u003c/p>\n\u003cp>KELLER: And if they're comfortable it, they usually do a good job. When you go out to dinner sometimes to some young chefs, you know, and they want to impress you, right. You're, you know, Thomas Keller or - and they're coming to your restaurant they want to make sure that they, you know, pull out all the stops. And sometimes it can be a little bit problematic, you know. Sometimes the portions are a little bit too big and, you know, you had 20 of them and it's like, you know, OK.\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put food in your napkin and hid it?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put your head back and tried to swallow like a bird getting down a big bug.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: No, no. It's never been - it's never been quite that bad.\u003c/p>\n\u003cp>SAGAL: OK. Glad to hear.\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>SAGAL: And we're free Thursday if you want to come over.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Thomas Keller, we are delighted you're here, not just because you brought us food, but, Thomas Keller, we've invited you here to play a game we're calling...\u003c/p>\n\u003cp>KURTIS: \"Light starch, on hangers please, and I'll need it Wednesday.\"\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: You've done pretty well running this business called the French Laundry, but how many clothes have you cleaned? That's what we figured. Very few. So we're going to ask you three questions about actual laundries. Get two correct, you'll win our prize for one of our listeners - Carl's voice on their home voicemail. Bill, who is Chef Keller playing for?\u003c/p>\n\u003cp>KURTIS: Amanda Peck of San Francisco, California.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Ready to play, chef?\u003c/p>\n\u003cp>KELLER: I'm ready.\u003c/p>\n\u003cp>SAGAL: All right. Here's your first question - sometimes it's a good idea to not launder your clothes. To not wonder close so you can make use of which of these - A, the brief safe, a place to store your cash and valuables that looks like a pair of dirty underwear so no burglar would ever touch it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, the CIA headquarter's new entry system identifies you by swabbing your shirt for your unique BO or stink print. Or C, you want to where a Banana Republic's new American Oxford that comes pre-stained with barbecue sauce so you can't ruin it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: One of these exists.\u003c/p>\n\u003cp>KELLER: I would say A.\u003c/p>\n\u003cp>SAGAL: You're going to go A, the brief safe.\u003c/p>\n\u003cp>KELLER: The brief safe.\u003c/p>\n\u003cp>SAGAL: You are correct.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Can you buy this thing?\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: We looked at pictures in the internet, it is failsafe, nobody will ever touch this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: That's very good. Laundromats can be exciting places. Which of these is a real headline from the Montana Standard back in 2005 - A, Klan leader fails to separate, announces pink robes are in this year. B, leprechaun robs Front Street laundry. C, man trapped in laundry machine says, quote, it wasn't bad until the spin cycle.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: So you have the spin cycle, you have the leprechaun and you have the Klan member.\u003c/p>\n\u003cp>SAGAL: Right. Actual headline in the Montana Standard.\u003c/p>\n\u003cp>KELLER: A.\u003c/p>\n\u003cp>SAGAL: You're going to go for A, Klan leader?\u003c/p>\n\u003cp>KELLER: Yeah.\u003c/p>\n\u003cp>SAGAL: No, it was actually leprechaun. This was on St. Patrick's Day. The robber was wearing a fake black beard, mustache, black plastic derby hat and green kilt. Said the clerk in Butte, Montana - Butte gets pretty crazy on St. Patrick's Day.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: All right. We have three courses, we've had two. You have one to go. If you get this one right, you'll win a prize. Some people really, really, really care about their laundries in which of these cases - A, at the end of each week of filming, the cast of the film \"Captain America\" all washed their customs on star Chris Evans' washboard abs.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, Lady Gaga created her own mystique seven spice detergent formula for washing her meat dress.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Or C, First Lady Bess Truman insisted on mailing her clothes back to Kansas City from Washington for washing.\u003c/p>\n\u003cp>KELLER: I would say C.\u003c/p>\n\u003cp>SAGAL: You'd go for C?\u003c/p>\n\u003cp>KELLER: C.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: This is true.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Bill, how did Thomas Keller do on our quiz?\u003c/p>\n\u003cp>KURTIS: He got 2 out of 3, that's a winner in my book.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Thomas Keller is a chef, a restaurateur, the author of many cookbooks. You can eat his foot at the French Laundry near San Francisco and Per Se in New York or also in Las Vegas, but good luck getting a reservation. Thomas Keller, thank you so much for joining us. What a pleasure to talk to you, chef.\u003c/p>\n\u003cp>KELLER: Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Chef Keller, ladies and gentlemen.\u003c/p>\n\u003cp>(APPLAUSE) Transcript provided by NPR, Copyright NPR.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\n\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Twenty years ago, chef Thomas Keller bought a little restaurant in Napa Valley called The French Laundry and transformed it into one of the finest restaurants in the country. He's inspired countless other chefs, consulted on the film \u003cem>Ratatouille\u003c/em>, opened other award-winning restaurants, and convinced people to pay $100 for a corn pudding appetizer.\u003c/p>\n\u003cp>We've invited Keller to play a game called \"Light starch, on hangers please, and I'll need it Wednesday.\" Keller has done pretty well running a business called The French Laundry, but how many clothes has he cleaned? We'll ask him three questions about actual laundry.\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Transcript :\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>PETER SAGAL, HOST: \u003c/p>\n\u003cp>And now the game where we like to ask people who do amazing things to try their hand at something rather mundane. Twenty years ago exactly, Chef Thomas Keller bought a little restaurant in Napa, California called the French Laundry and transformed it into the finest restaurant in the country. He's inspired countless other chefs. He consulted on the film \"Ratatouille.\" He opened other award-winning restaurants and convinced people to pay $100 for a corn pudding appetizer. Thomas Keller, welcome to WAIT WAIT ...DON'T TELL ME.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>THOMAS KELLER: It's good to be here. Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>KELLER: But...\u003c/p>\n\u003cp>SAGAL: But...\u003c/p>\n\u003cp>KELLER: But, wait.\u003c/p>\n\u003cp>SAGAL: But wait, what?\u003c/p>\n\u003cp>KELLER: Wait. We have something for you. There you go.\u003c/p>\n\u003cp>BILL KURTIS, BYLINE: Wow.\u003c/p>\n\u003cp>ROY BLOUNT JR: Oh, man. Look at that\u003c/p>\n\u003cp>BOBCAT GOLDTHWAIT: For the folks at home, the entire audience is getting food.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: While the other guys...\u003c/p>\n\u003cp>BLOUNT JR: You started out with one loaf and one fish and look at this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's amazing.\u003c/p>\n\u003cp>SAGAL: While we're getting everything handed out to the panelists, what do we have here?\u003c/p>\n\u003cp>KELLER: You are holding the coronet of Atlantic salmon...\u003c/p>\n\u003cp>SAGAL: Yeah.\u003c/p>\n\u003cp>KELLER: With creme fraiche and sweet onions, sweet red onions inside. And so basically what it is for all intensive purpose - it's a cracker with sour cream and salmon.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And I should say that what this looks like is a tiny little ice cream cone.\u003c/p>\n\u003cp>GOLDTHWAIT: Can I get jimmies on this?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: It's awfully good.\u003c/p>\n\u003cp>SAGAL: Oh, my god.\u003c/p>\n\u003cp>KELLER: Does it taste like what I just described? A cracker with sour cream and salmon, right?\u003c/p>\n\u003cp>BLOUNT JR: The salmon is delightful.\u003c/p>\n\u003cp>GOLDTHWAIT: I have to say though, like, they're really tiny.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: OK, but this is actually a great way - thank you, by the way.\u003c/p>\n\u003cp>KELLER: Oh, you're welcome. A little refresher. You guys needed something.\u003c/p>\n\u003cp>SAGAL: We did.\u003c/p>\n\u003cp>KELLER: You were starting to die down a little bit.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: We were flagging. I'm sure with a morsel of food that big we can go another four or five minutes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I have a couple of questions for you. First of all, is that something you serve at your restaurant?\u003c/p>\n\u003cp>KELLER: We service it to every guest that comes to our restaurant, yes. We have served it to every guest that comes to the restaurant for the past 20 years.\u003c/p>\n\u003cp>SAGAL: Really?\u003c/p>\n\u003cp>KELLER: Yes, and if you add Per Se to that, that's 11 years. So that's 31 years of serving the coronet.\u003c/p>\n\u003cp>SAGAL: Per Se is your award-winning restaurant in New York.\u003c/p>\n\u003cp>KELLER: In New York, correct.\u003c/p>\n\u003cp>SAGAL: Right, OK. Now, I want to - because this is actually wonderful, even though the audience couldn't see or...\u003c/p>\n\u003cp>KELLER: I'm sorry.\u003c/p>\n\u003cp>SAGAL: ...I pity them - taste it. This is - is this, would you say, typical of your approach to food - it is basically a little ice cream cone made of salmon, cream, cracker, you even made little chive jimmies. And this is all to make a tiny little bite of food and we're not even to the stuff you charge people for.\u003c/p>\n\u003cp>KELLER: But it's one of the most important parts of the meal.\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: And why?\u003c/p>\n\u003cp>SAGAL: Why?\u003c/p>\n\u003cp>KELLER: I knew you were going to ask why - because it's a way of opening up. Somebody comes to the restaurant, they're at the French Laundry or they're at Per Se, and, you know, sometimes those kind of restaurants can be a little intimidating, right. And so we want to kind of break the ice. And what better way to break the ice then to give them something that looks like an ice cream cone. If you don't smile at that, then you have no sense of humor whatsoever.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Right. And so not only does it make them smile, right, breaks down that intimidation, but then they eat it and because it has reference points because it taste like something they've had before - a cracker with sour cream and salmon - they like it.\u003c/p>\n\u003cp>SAGAL: I want to back up a little bit. So you bought this restaurant, it was a preexistent restaurant, the French Laundry.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: In Napa, California, about 20 years ago.\u003c/p>\n\u003cp>KELLER: That's right.\u003c/p>\n\u003cp>SAGAL: And at that time, I'm sure, it was more of a traditional restaurant - you ordered some food, the food came, you ate it, you left. But you brought this approach to food where it's more of a theatrical production. You go in and, if I understand correctly, you pay a lot of money, but it's fixed - what it is - and you just bring out a secession of dishes.\u003c/p>\n\u003cp>KELLER: Correct.\u003c/p>\n\u003cp>SAGAL: And each of them are like that, they're brilliant little composed, extraordinary little sculptural things.\u003c/p>\n\u003cp>KELLER: Well, you know, we try to base our food on the law of diminishing return, right.\u003c/p>\n\u003cp>SAGAL: OK.\u003c/p>\n\u003cp>KELLER: The more you have of something, the less you like it. So we want to give you just enough that when you've had that last bite, you go, god, I wish I had a little more. And then you say, no, you can't have anymore.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: And then we bring out the next dish because at that moment when you've had that last bite and you say you want a little more, that's the moment when it's been a perfect experience for that food. And the next dish comes out and we hope to achieve the same thing, so by the time you've gone through this 10, 11, 12 or 13 courses, of course your appetite has been satisfied. You've had a great express over a three-hour period, a three-and-a-half-hour period depending on how many people you're with. So the one thing I always recommend is come to the French Laundry or Per Se with somebody you like.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: Because if you come with somebody you don't like, you're going to be in big trouble.\u003c/p>\n\u003cp>SAGAL: Because you're spending a lot of time with them. Aren't you then - you're inviting people to spend hundreds of dollars to come in and spend hours just getting tiny bites of things that leave them just wanting a little bit more, and you work so hard at this, aren't you approaching your ideal of getting people to come spend all day, give you thousands of dollars and get nothing?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: And leave happy.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>ROXANNE ROBERTS: You said that people are sometimes intimidated when they come - what was the most intimidated that you've ever been in serving someone?\u003c/p>\n\u003cp>KELLER: You know, I think we got a little nervous when Julia Child walked in. And she walked in the back door and into the kitchen and walked over to the chef de partie on the meat and wanted to know what he was doing. And she just kind of cruised around the kitchen. But after you get to know them and - you know, they just want to have good food.\u003c/p>\n\u003cp>GOLDTHWAIT: Did you eventually get locks for that backdoor?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>BLOUNT JR: Why do you call it the French Laundry?\u003c/p>\n\u003cp>KELLER: I didn't call it the French Laundry. I bought the restaurant. It was open in 1977 and it was called - the building was called the French Laundry because actually there was a French laundry at one time in its history. And so it just stayed.\u003c/p>\n\u003cp>GOLDTHWAIT: So wait, the French were washing their clothes?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: I was heard in an interview with Steven Spielberg where he said whenever he sees somebody else's movie, he has to sit there with a stone face because if he grimaces or looks bored everybody will be talking about, oh, my God, Steven Spielberg doesn't like it.\u003c/p>\n\u003cp>KELLER: Sure.\u003c/p>\n\u003cp>SAGAL: Have you ever been in a restaurant or at a friend's house for a meal and it's been awful and you say to yourself I cannot say a word, I cannot indicate anything, I have to clean my plate 'cause otherwise people will talk about how Thomas Keller didn't like it?\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: But not in somebody's home because most people always cook something that they're comfortable with.\u003c/p>\n\u003cp>SAGAL: Right.\u003c/p>\n\u003cp>KELLER: And if they're comfortable it, they usually do a good job. When you go out to dinner sometimes to some young chefs, you know, and they want to impress you, right. You're, you know, Thomas Keller or - and they're coming to your restaurant they want to make sure that they, you know, pull out all the stops. And sometimes it can be a little bit problematic, you know. Sometimes the portions are a little bit too big and, you know, you had 20 of them and it's like, you know, OK.\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put food in your napkin and hid it?\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Have you ever, like, put your head back and tried to swallow like a bird getting down a big bug.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: No, no. It's never been - it's never been quite that bad.\u003c/p>\n\u003cp>SAGAL: OK. Glad to hear.\u003c/p>\n\u003cp>KELLER: Yes.\u003c/p>\n\u003cp>SAGAL: And we're free Thursday if you want to come over.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Thomas Keller, we are delighted you're here, not just because you brought us food, but, Thomas Keller, we've invited you here to play a game we're calling...\u003c/p>\n\u003cp>KURTIS: \"Light starch, on hangers please, and I'll need it Wednesday.\"\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: You've done pretty well running this business called the French Laundry, but how many clothes have you cleaned? That's what we figured. Very few. So we're going to ask you three questions about actual laundries. Get two correct, you'll win our prize for one of our listeners - Carl's voice on their home voicemail. Bill, who is Chef Keller playing for?\u003c/p>\n\u003cp>KURTIS: Amanda Peck of San Francisco, California.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Ready to play, chef?\u003c/p>\n\u003cp>KELLER: I'm ready.\u003c/p>\n\u003cp>SAGAL: All right. Here's your first question - sometimes it's a good idea to not launder your clothes. To not wonder close so you can make use of which of these - A, the brief safe, a place to store your cash and valuables that looks like a pair of dirty underwear so no burglar would ever touch it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, the CIA headquarter's new entry system identifies you by swabbing your shirt for your unique BO or stink print. Or C, you want to where a Banana Republic's new American Oxford that comes pre-stained with barbecue sauce so you can't ruin it.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: One of these exists.\u003c/p>\n\u003cp>KELLER: I would say A.\u003c/p>\n\u003cp>SAGAL: You're going to go A, the brief safe.\u003c/p>\n\u003cp>KELLER: The brief safe.\u003c/p>\n\u003cp>SAGAL: You are correct.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Can you buy this thing?\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: We looked at pictures in the internet, it is failsafe, nobody will ever touch this.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: That's very good. Laundromats can be exciting places. Which of these is a real headline from the Montana Standard back in 2005 - A, Klan leader fails to separate, announces pink robes are in this year. B, leprechaun robs Front Street laundry. C, man trapped in laundry machine says, quote, it wasn't bad until the spin cycle.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>KELLER: So you have the spin cycle, you have the leprechaun and you have the Klan member.\u003c/p>\n\u003cp>SAGAL: Right. Actual headline in the Montana Standard.\u003c/p>\n\u003cp>KELLER: A.\u003c/p>\n\u003cp>SAGAL: You're going to go for A, Klan leader?\u003c/p>\n\u003cp>KELLER: Yeah.\u003c/p>\n\u003cp>SAGAL: No, it was actually leprechaun. This was on St. Patrick's Day. The robber was wearing a fake black beard, mustache, black plastic derby hat and green kilt. Said the clerk in Butte, Montana - Butte gets pretty crazy on St. Patrick's Day.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: All right. We have three courses, we've had two. You have one to go. If you get this one right, you'll win a prize. Some people really, really, really care about their laundries in which of these cases - A, at the end of each week of filming, the cast of the film \"Captain America\" all washed their customs on star Chris Evans' washboard abs.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: B, Lady Gaga created her own mystique seven spice detergent formula for washing her meat dress.\u003c/p>\n\u003cp>(LAUGHTER)\u003c/p>\n\u003cp>SAGAL: Or C, First Lady Bess Truman insisted on mailing her clothes back to Kansas City from Washington for washing.\u003c/p>\n\u003cp>KELLER: I would say C.\u003c/p>\n\u003cp>SAGAL: You'd go for C?\u003c/p>\n\u003cp>KELLER: C.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: This is true.\u003c/p>\n\u003cp>(SOUNDBITE OF BELL)\u003c/p>\n\u003cp>SAGAL: Bill, how did Thomas Keller do on our quiz?\u003c/p>\n\u003cp>KURTIS: He got 2 out of 3, that's a winner in my book.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Thomas Keller is a chef, a restaurateur, the author of many cookbooks. You can eat his foot at the French Laundry near San Francisco and Per Se in New York or also in Las Vegas, but good luck getting a reservation. Thomas Keller, thank you so much for joining us. What a pleasure to talk to you, chef.\u003c/p>\n\u003cp>KELLER: Thank you.\u003c/p>\n\u003cp>(APPLAUSE)\u003c/p>\n\u003cp>SAGAL: Chef Keller, ladies and gentlemen.\u003c/p>\n\u003cp>(APPLAUSE) Transcript provided by NPR, Copyright NPR.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Is Dorm Food the Bay Area's Best Dining-Out Deal?",
"title": "Is Dorm Food the Bay Area's Best Dining-Out Deal?",
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"content": "\u003cfigure id=\"attachment_84616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\">\u003cimg class=\"size-full wp-image-84616\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\" alt=\"Crossroads, from outside. Photo: Anneli Rufus\" width=\"1000\" height=\"781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crossroads, from outside. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>In this era of the $12 hamburger, lots of us are searching high and low for affordable dining options. Here's one that's hiding in plain sight — although it’s haunted by lingering memories of grim gray patties and the \u003ca href=\"http://en.wikipedia.org/wiki/Freshman_15\">Freshman 15\u003c/a>: university residence-hall buffets.\u003c/p>\n\u003cp>But hey, they've changed. Organic, vegetarian and vegan options are now ubiquitous at facilities such as UC Berkeley's \u003ca href=\"http://caldining.berkeley.edu/crossroads.html\" target=\"_blank\">Crossroads\u003c/a>, which sources its ingredients from famously sustainable outfits including Niman Ranch, Hodo Soy, Bi-Rite, Wild Planet, Peet's Coffee, Peerless Coffee, Mary's Chickens, Wilcox Eggs, Alvarado Street Bakery, Numi and Silk. Augmenting a wide array of cooked entrées (think pizza, tagine, tofu steaks and pho) at any given meal, Crossroads also sports house-baked pastries, an organic salad bar — audited regularly by the \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> organization — and an extensive cold-cereal bar that's accessible morning, noon and night.\u003c/p>\n\u003cfigure id=\"attachment_84612\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\">\u003cimg class=\"size-full wp-image-84612\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\" alt=\"Freshly baked scones. Photo: Anneli Rufus\" width=\"1000\" height=\"622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly baked scones. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>And what’s the price for as much of this and more as you care to eat? Ten dollars at dinner. Nine at lunch.\u003c/p>\n\u003cp>It's all prepared in a lively, organic, open kitchen under the direction of Crossroads' executive chef Marcos Hernandez, a young California Culinary Institute/Greystone alumnus whose previous gigs include Postino and Cliff House. It's served smilingly in an airy, sunny, certified-green building — one of Berkeley's first.\u003c/p>\n\u003cfigure id=\"attachment_84765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\" alt=\"Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"700\" class=\"size-full wp-image-84765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Looking — with its soaring ceiling, sweeping stainless-steel angularity, potted palms and glass-enclosed patio — like a tiny airport, this multi-award-winning Bay Area Green Business has one downside if you relish personal service: Yours will be one of some 3,500 meals prepared here today. Crossroads sometimes gets crowded. But hey, so does Comal.\u003c/p>\n\u003cfigure id=\"attachment_84767\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\" alt=\"Organic Salad Bar at Crossroads. Photo: Anneli Rufus\" width=\"1000\" height=\"611\" class=\"size-full wp-image-84767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic Salad Bar at Crossroads. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Not that Crossroads rivals \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> for potential Michelin stars. But Crossroads has the edge when it comes to customizability: Its comprehensiveness lets you tweak, tailor and personalize your meal to a degree unimaginable at standard restaurants. Crave tacos and clam chowder, side by side? No problem. Want sliced pears \u003cem>and\u003c/em> Sriracha sauce in your triple-decker ham sandwich? Beef teriyaki on naan? A baked potato stuffed with vegan sausage, marinated mushrooms and a whole mugful of pumpkin seeds? Done.\u003c/p>\n\u003cfigure id=\"attachment_84610\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\">\u003cimg class=\"size-full wp-image-84610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\" alt=\"Ida Shen. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ida Shen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people are prejudiced against buffets. And there's a general stigma against eating in a student dining hall,\" says Ida Shen, culinary and catering director for \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a>, the self-supporting, independent nonprofit that operates Crossroads and other open-to-the-public UC Berkeley student-dining facilities such as Café 3, whose sushi bar is wildly popular and whose pop-arty design evokes Mad Men meets The Jetsons in a psychedelic Tokyo disco.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Some people didn't have good dining-hall experiences in their own college days,\" Shen sighs. \"They remember gray mystery meat. They don't realize how much things have changed.\"\u003c/p>\n\u003cfigure id=\"attachment_84615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\">\u003cimg class=\"size-full wp-image-84615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\" alt=\"A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\" width=\"1000\" height=\"677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>But change abounds. In 2006, the Crossroads' kitchen became the first in any college dining hall nationwide to be certified organic. That same year, the \u003ca href=\"http://www.unh.edu/dining/community/about.html\">University of New Hampshire\u003c/a> — which operates its own organic dairy farm and, like many schools, welcomes non-students into its dining halls — became the nation's first college to sign the International Slow Food Association's Agreement of Intention and Collaboration. Ever more universities are increasing their dining-hall sustainability; Yale, Bowdoin and Michigan State, for example, source produce from their own organic gardens.\u003c/p>\n\u003cp>This trend is transforming these institutions into attractive, under-the-radar options not just for students but for anyone seeking to dine out, dine well and dine affordably.\u003c/p>\n\u003cp>Other Bay Area student-dining facilities open to the public include the University of San Francisco's largely organic Market Café, outfitted with a fifteen-foot salad bar. Non-students can eat buffet-style at CD-operated Clark Kerr Campus, Foothill, Café 3, and Crossroads, as well as at Berkeley's mouthwatering International House dining hall, \u003ca href=\"http://www.sfsu.edu/~housing/dining/dining.html#\">San Francisco State's City Eats Dining Center\u003c/a> and several \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/visitors-gateway\">Stanford University dining halls\u003c/a> for the price of a single sandwich at La Note, say, or Luka's Taproom.\u003c/p>\n\u003cp>You don't need a college degree to do that math.\u003c/p>\n\u003cfigure id=\"attachment_84609\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\">\u003cimg class=\"size-full wp-image-84609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\" alt=\"Cal Dining director Shawn LaPean. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cal Dining’s director Shawn LaPean. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone's working on making college dining more sustainable. We're on a path toward getting better at that every day,\" says Cal Dining's director Shawn LaPean, who hails Cal Dining's partnerships with the Marine Stewardship Council, the \"Buy Fresh, Buy Local\" campaign, the Real Food Challenge, the LeanPath Food Waste Prevention Project, Feeding Forward, Filta Environmental Kitchen Solutions, the Green Initiative Fund, and the Berkeley Environmentally Aware Consulting Network.\u003c/p>\n\u003cfigure id=\"attachment_84614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\">\u003cimg class=\"size-full wp-image-84614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\" alt=\"The Crossroads' open kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Crossroads' open kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line, of course, is serving Cal Dining's target audience: students.\u003c/p>\n\u003cp>\"What do students want? Flavor. Safety. Sustainability. Salmon. They want gourmet food at Walmart prices,\" LaPean laughs.\u003c/p>\n\u003cp>College dining programs can afford to offer affordable abundance because they buy ingredients in such quantities.\u003c/p>\n\u003cp>\"It's all about economies of scale,\" LaPean explains.\u003c/p>\n\u003cp>Crossroads has tripled its meals-served volume over the last decade: the same span of time between the \u003ca href=\"http://online.wsj.com/news/articles/SB1036711327163385908\">Wall Street Journal\u003c/a> calling Cal Dining the nation's worst college-meals program in 2002 and \u003ca href=\"http://www.thedailymeal.com/60-best-colleges-food-america-2013\">TheDailyMeal.com\u003c/a> deeming it, last year, one of the best.\u003c/p>\n\u003cp>\"This tripling of volume has allowed us to have an organic salad bar stocked with all those nuts and seeds,\" LaPean adds.\u003c/p>\n\u003cp>And you don't have to be under 23 to love that.\u003c/p>\n\u003cfigure id=\"attachment_84613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\">\u003cimg class=\"size-full wp-image-84613\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\" alt=\"Vegetarian pizza. Photo: Anneli Rufus\" width=\"1000\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian pizza. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caldining.berkeley.edu/locations/dining-commons/crossroads\" target=\"_blank\">Crossroads\u003c/a>\u003cbr>\n2415 Bowditch St. (at Channing Way) Berkeley, CA [\u003ca href=\"http://goo.gl/rioK17\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 643-8323\u003cbr>\nSummer hours: Open daily: Breakfast: 7am-9am.; Lunch, 11am-2pm; Dinner, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caldining\" target=\"_blank\">Cal Dining\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/caldining\" target=\"_blank\">@CalDining\u003c/a>\u003c/p>\n\n",
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"excerpt": "University dining facilities have come a long way since those old mystery-meat days. Increasingly organic, seasonal, local and otherwise sustainable, dining halls at UC Berkeley, Stanford and other schools are some of the best buffet-style eating-out bargains in this era of the $12 hamburger. \r\n",
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"description": "University dining facilities have come a long way since those old mystery-meat days. Increasingly organic, seasonal, local and otherwise sustainable, dining halls at UC Berkeley, Stanford and other schools are some of the best buffet-style eating-out bargains in this era of the $12 hamburger. \r\n",
"title": "Is Dorm Food the Bay Area's Best Dining-Out Deal? | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\">\u003cimg class=\"size-full wp-image-84616\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_exterior1000.jpg\" alt=\"Crossroads, from outside. Photo: Anneli Rufus\" width=\"1000\" height=\"781\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Crossroads, from outside. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>In this era of the $12 hamburger, lots of us are searching high and low for affordable dining options. Here's one that's hiding in plain sight — although it’s haunted by lingering memories of grim gray patties and the \u003ca href=\"http://en.wikipedia.org/wiki/Freshman_15\">Freshman 15\u003c/a>: university residence-hall buffets.\u003c/p>\n\u003cp>But hey, they've changed. Organic, vegetarian and vegan options are now ubiquitous at facilities such as UC Berkeley's \u003ca href=\"http://caldining.berkeley.edu/crossroads.html\" target=\"_blank\">Crossroads\u003c/a>, which sources its ingredients from famously sustainable outfits including Niman Ranch, Hodo Soy, Bi-Rite, Wild Planet, Peet's Coffee, Peerless Coffee, Mary's Chickens, Wilcox Eggs, Alvarado Street Bakery, Numi and Silk. Augmenting a wide array of cooked entrées (think pizza, tagine, tofu steaks and pho) at any given meal, Crossroads also sports house-baked pastries, an organic salad bar — audited regularly by the \u003ca href=\"http://www.ccof.org/\" target=\"_blank\">California Certified Organic Farmers\u003c/a> organization — and an extensive cold-cereal bar that's accessible morning, noon and night.\u003c/p>\n\u003cfigure id=\"attachment_84612\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\">\u003cimg class=\"size-full wp-image-84612\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_scones1000.jpg\" alt=\"Freshly baked scones. Photo: Anneli Rufus\" width=\"1000\" height=\"622\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Freshly baked scones. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>And what’s the price for as much of this and more as you care to eat? Ten dollars at dinner. Nine at lunch.\u003c/p>\n\u003cp>It's all prepared in a lively, organic, open kitchen under the direction of Crossroads' executive chef Marcos Hernandez, a young California Culinary Institute/Greystone alumnus whose previous gigs include Postino and Cliff House. It's served smilingly in an airy, sunny, certified-green building — one of Berkeley's first.\u003c/p>\n\u003cfigure id=\"attachment_84765\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/marcos_hernandez1000.jpg\" alt=\"Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"700\" class=\"size-full wp-image-84765\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Executive chef Marcos Hernandez in the Crossroads kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>Looking — with its soaring ceiling, sweeping stainless-steel angularity, potted palms and glass-enclosed patio — like a tiny airport, this multi-award-winning Bay Area Green Business has one downside if you relish personal service: Yours will be one of some 3,500 meals prepared here today. Crossroads sometimes gets crowded. But hey, so does Comal.\u003c/p>\n\u003cfigure id=\"attachment_84767\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_salad_bar1000a.jpg\" alt=\"Organic Salad Bar at Crossroads. Photo: Anneli Rufus\" width=\"1000\" height=\"611\" class=\"size-full wp-image-84767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Organic Salad Bar at Crossroads. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>Not that Crossroads rivals \u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> for potential Michelin stars. But Crossroads has the edge when it comes to customizability: Its comprehensiveness lets you tweak, tailor and personalize your meal to a degree unimaginable at standard restaurants. Crave tacos and clam chowder, side by side? No problem. Want sliced pears \u003cem>and\u003c/em> Sriracha sauce in your triple-decker ham sandwich? Beef teriyaki on naan? A baked potato stuffed with vegan sausage, marinated mushrooms and a whole mugful of pumpkin seeds? Done.\u003c/p>\n\u003cfigure id=\"attachment_84610\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\">\u003cimg class=\"size-full wp-image-84610\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/ida_shen1000.jpg\" alt=\"Ida Shen. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ida Shen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"A lot of people are prejudiced against buffets. And there's a general stigma against eating in a student dining hall,\" says Ida Shen, culinary and catering director for \u003ca href=\"http://caldining.berkeley.edu/\">Cal Dining\u003c/a>, the self-supporting, independent nonprofit that operates Crossroads and other open-to-the-public UC Berkeley student-dining facilities such as Café 3, whose sushi bar is wildly popular and whose pop-arty design evokes Mad Men meets The Jetsons in a psychedelic Tokyo disco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Some people didn't have good dining-hall experiences in their own college days,\" Shen sighs. \"They remember gray mystery meat. They don't realize how much things have changed.\"\u003c/p>\n\u003cfigure id=\"attachment_84615\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\">\u003cimg class=\"size-full wp-image-84615\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_interior1000.jpg\" alt=\"A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\" width=\"1000\" height=\"677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A typical lunchtime scene at Crossroads. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>But change abounds. In 2006, the Crossroads' kitchen became the first in any college dining hall nationwide to be certified organic. That same year, the \u003ca href=\"http://www.unh.edu/dining/community/about.html\">University of New Hampshire\u003c/a> — which operates its own organic dairy farm and, like many schools, welcomes non-students into its dining halls — became the nation's first college to sign the International Slow Food Association's Agreement of Intention and Collaboration. Ever more universities are increasing their dining-hall sustainability; Yale, Bowdoin and Michigan State, for example, source produce from their own organic gardens.\u003c/p>\n\u003cp>This trend is transforming these institutions into attractive, under-the-radar options not just for students but for anyone seeking to dine out, dine well and dine affordably.\u003c/p>\n\u003cp>Other Bay Area student-dining facilities open to the public include the University of San Francisco's largely organic Market Café, outfitted with a fifteen-foot salad bar. Non-students can eat buffet-style at CD-operated Clark Kerr Campus, Foothill, Café 3, and Crossroads, as well as at Berkeley's mouthwatering International House dining hall, \u003ca href=\"http://www.sfsu.edu/~housing/dining/dining.html#\">San Francisco State's City Eats Dining Center\u003c/a> and several \u003ca href=\"https://web.stanford.edu/dept/rde/cgi-bin/drupal/dining/visitors-gateway\">Stanford University dining halls\u003c/a> for the price of a single sandwich at La Note, say, or Luka's Taproom.\u003c/p>\n\u003cp>You don't need a college degree to do that math.\u003c/p>\n\u003cfigure id=\"attachment_84609\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\">\u003cimg class=\"size-full wp-image-84609\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shawn_lapean1000.jpg\" alt=\"Cal Dining director Shawn LaPean. Photo: Kristan Lawson\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cal Dining’s director Shawn LaPean. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone's working on making college dining more sustainable. We're on a path toward getting better at that every day,\" says Cal Dining's director Shawn LaPean, who hails Cal Dining's partnerships with the Marine Stewardship Council, the \"Buy Fresh, Buy Local\" campaign, the Real Food Challenge, the LeanPath Food Waste Prevention Project, Feeding Forward, Filta Environmental Kitchen Solutions, the Green Initiative Fund, and the Berkeley Environmentally Aware Consulting Network.\u003c/p>\n\u003cfigure id=\"attachment_84614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\">\u003cimg class=\"size-full wp-image-84614\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_kitchen1000.jpg\" alt=\"The Crossroads' open kitchen. Photo: Kristan Lawson\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Crossroads' open kitchen. Photo: Kristan Lawson\u003c/figcaption>\u003c/figure>\n\u003cp>The bottom line, of course, is serving Cal Dining's target audience: students.\u003c/p>\n\u003cp>\"What do students want? Flavor. Safety. Sustainability. Salmon. They want gourmet food at Walmart prices,\" LaPean laughs.\u003c/p>\n\u003cp>College dining programs can afford to offer affordable abundance because they buy ingredients in such quantities.\u003c/p>\n\u003cp>\"It's all about economies of scale,\" LaPean explains.\u003c/p>\n\u003cp>Crossroads has tripled its meals-served volume over the last decade: the same span of time between the \u003ca href=\"http://online.wsj.com/news/articles/SB1036711327163385908\">Wall Street Journal\u003c/a> calling Cal Dining the nation's worst college-meals program in 2002 and \u003ca href=\"http://www.thedailymeal.com/60-best-colleges-food-america-2013\">TheDailyMeal.com\u003c/a> deeming it, last year, one of the best.\u003c/p>\n\u003cp>\"This tripling of volume has allowed us to have an organic salad bar stocked with all those nuts and seeds,\" LaPean adds.\u003c/p>\n\u003cp>And you don't have to be under 23 to love that.\u003c/p>\n\u003cfigure id=\"attachment_84613\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\">\u003cimg class=\"size-full wp-image-84613\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/crossroads_pizza1000.jpg\" alt=\"Vegetarian pizza. Photo: Anneli Rufus\" width=\"1000\" height=\"675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian pizza. Photo: Anneli Rufus\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://caldining.berkeley.edu/locations/dining-commons/crossroads\" target=\"_blank\">Crossroads\u003c/a>\u003cbr>\n2415 Bowditch St. (at Channing Way) Berkeley, CA [\u003ca href=\"http://goo.gl/rioK17\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPhone: (510) 643-8323\u003cbr>\nSummer hours: Open daily: Breakfast: 7am-9am.; Lunch, 11am-2pm; Dinner, 5pm-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/caldining\" target=\"_blank\">Cal Dining\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/caldining\" target=\"_blank\">@CalDining\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to the Best Sandwiches in the Bay Area",
"title": "A Guide to the Best Sandwiches in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sandwiches have been a staple of your diet since you were a kid and your mom was still cutting off the crust. But, these days there's more options than ham and cheese or peanut butter and jelly. And, in the Bay Area those options pretty much cover anything you can put in between bread. Most of what you can put in a roll, it turns out, are high-quality delicious ingredients. So, stop packing a sad lunch and pick up a sandwich. The only problem is that even if you eat sandwiches everyday during your lunch hour, you'll never taste all that the Bay has to offer.\u003c/p>\n\u003cp>Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \u003c/p>\n\u003cfigure id=\"attachment_84184\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bakesalebetty.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/437300542_5828fb9c47_z-190x190.jpg\" alt=\"Photo: _e.t/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/45688285@N00/437300542/in/photolist-4QFGMY-5177K9-4ksmJu-jcURb-jcUQi-jcUPA-jcUNu-jcUSP-EDhdw-EDhta-dKZ9R2-4R8Ev2-4RcRZE-5kkZbc-4R8E4i-5kkZut-4R8DdD-cpM2Th-52UJ5S-52LUuA\" target=\"_blank\">_e.t/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003c/strong>\u003cbr>\n5098 Telegraph Ave., Oakland\u003cbr>\n(510) 985-1213\u003cbr>\nTues-Sat, 11 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Bakesale Betty may have slightly changed their signature recipe earlier this year, but the buttermilk fried chicken sandwich is still a Bay Area classic, with lines around the block of its Oakland location to buy one of the $9 sandwiches. The place makes about 600 sandwiches each day -- more on Fridays and Saturdays. Australian chef Alison Barakat mans the kitchen in her blue wig, where the fried chicken sandwich may be the crown jewel but the cookies aren't bad either. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84194\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.genovadeli.net/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/secdelipic-190x140.jpg\" alt=\"Photo: Courtesy of Genova's Deli\" width=\"190\" height=\"140\" class=\"size-thumbnail wp-image-84194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Genova's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.genovadeli.net/\" target=\"_blank\">Genova's Delicatessen and Ravioli\u003c/a>\u003c/strong>\u003cbr>\n5095 Telegraph Ave. #A, Oakland (additional locations in Walnut Creek)\u003cbr>\n(510) 652-7401\u003cbr>\nMon-Sat, 8 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> While this place is a full deli and sort of a market, the Italian-style sandwiches are truly the highlight. Try the Italian combo with Dutch crunch roll or the roast beef sourdough with prosciutto. Get a ticket number as soon as you walk in, because it may be a wait. And, if you go during the busy lunch hour they may be out of Dutch crunch roll, so it's worth going early. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84185\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.roliroti.com/porchetta\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4394985765_1766c684ea_z-190x190.jpg\" alt=\"Photo: pyrogenic/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/pyrogenic/4394985765/in/photolist-8xEHNT-7Gnrt8-7GnrQT-7GrnRQ-7GrnDG-8xEJrM-8wxUsu-apuPwq-8xYuN3-4kjhbB-7Grnxu-7Gns9D-5Rwuea-7GroFf-8y6n2E-7Uasxn-8S5xWr-8xYvp9-6jjnSs-8xYuNN-5hwYPw-ajf7iP-ebkGsM-dVHjTJ-dVHk6A-4NWDpV-9hJGxA-9hJGBs-8eEDXX-7Wj7yZ-9yVqfA-9hFB5K-7foZkQ-4nDtZc-ajf6Mt-76UKDv-8eECtR-aLgc5D-8xVsEV-9rn3wJ-dVmiex-4P1U15-8eHV9J-ahaNZu-8eHWvC-do1hF4-8nFaDL-e8Pvn5-89orb2-9ySpSv\" target=\"_blank\">pyrogenic/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Building Farmers' Market\u003c/a> - Saturday and Thursday and \u003ca href=\"http://somastreatfoodpark.com/\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> - Friday (\u003ca href=\"http://www.roliroti.com/markets/intro\" target=\"_blank\">additional farmers' market locations)\u003c/a>\u003cbr>\n(510) 780-0300\u003cbr>\nThurs, 10:30 a.m. - 2 p.m.; Fri, 11 a.m. - 3 p.m.; Sat, 8 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Roli Roti may be known for its rotisserie chicken food trucks. But, the porchetta sandwich has become a Bay Area favorite since being served in 2006. While the Roli Roti truck travels to farmers' market, the porchetta is only offered at certain locations -- primarily on Thursday and Saturdays at the Ferry Building and Fridays at the SOMA StrEat Food Park. The pork is juicy from cooking on a spit and served with onion and fennel.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84186\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.littlelucca.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3370474121_e8ec60cfe5_z-190x190.jpg\" alt=\"Photo: Jason Ku/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/jsnku/3370474121/in/photolist-68QywM-3UiPeE-RjEaG-7cK8gt-e2XB7o-dRM2i5-7dHka8-8UCmVa-4vaDgc-7cHfRV-rZyRK-akGkz3-3JrHiG-hfEdYy-A657V-75SCYf-8spH7-dALiC2-4HwsAj-A6fR-8R2NmN-8rcoLU-4veHQf-7pUxwE-5wkqSx-5y68tk-5yaunJ-3aeUfU-6sLkEL-8dwCi7-jG79h-4veHGW-5zV1ny-8LVRdL-3tf4rR-3tjB4W-haYPSz-5xpP65-4t2dW-ohJaW-3C3kD-cY3Qzh-6NpBHw-3YcEX3-6Cfcyb-cEy657-6CaHmc-6Cf1SJ-76K8Qz-6CeRuQ\" target=\"_blank\">Jason Ku/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlelucca.com/\" target=\"_blank\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n724 El Camino Real, South San Francisco\u003cbr>\n(650) 589-8916\u003cbr>\nMon-Fri, 8:30 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\nBurlingame Shopping Plaza, Burlingame\u003cbr>\n(650) 697-8389\u003cbr>\nMon-Fri, 9 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The sandwiches are huge and the choices are nearly unlimited, but the real reason the line is out the door is for the special sauces. Get anything that comes with the original garlic sauce. It changes a good sandwich into a great sandwich. You can also call ahead and pick-up if you don't want to wait in line.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84187\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://southieoakland.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/southie_33-540x240-190x190.jpg\" alt=\"Photo: Courtesy of Southie\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Southie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">Southie (from Wood Tavern)\u003c/a>\u003c/strong>\u003cbr>\n6311 College Ave., Oakland\u003cbr>\n(510) 654-0100\u003cbr>\nMon-Sat, 9 a.m. - 9 p.m.; Sun, 9 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Opened in 2011 as a casual sister restaurant right next to Wood Tavern, Southie offers a changing menu of sandwiches that locals and out-of-towners love. The giant meatball sandwich gets a lot of attention, but the Dungeness crab sandwich is worth trying during crab season and the pork belly sandwich is covered with carrot, kohlrabi slaw, and crispy jalapeños. Why not follow it up with a different kind of sandwich: an ice cream sandwich -- homemade cherry vanilla ice cream in between two gluten-free brownies. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84188\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/10406381_701676226564295_3372531855998866719_n-190x190.jpg\" alt=\"Photo: Courtesy of Rhea's Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Rhea's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\" target=\"_blank\">\u003cstrong>Rhea's Deli\u003c/strong>\u003c/a>\u003cbr>\n800 Valencia St., San Francisco\u003cbr>\n(415) 282-5255\u003cbr>\nMon-Thurs, 11:30 a.m. - 5 p.m.; Fri-Sun, 1:30 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the Korean steak sandwich. The deli may be in a small shop, but the meat on the Korean steak sandiwch is juicy and tender and comes with a variety of flavors: spicy chili-garlic sauce, garlic aioli, lettuce, cheese, jalapenos, and multiple kinds of onions. Be careful about the spicy sauce, unless you really like things spicy. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84189\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://wisesonsdeli.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cplusn_clubsandwich_soda_1465_logo-190x190.jpg\" alt=\"Photo: Courtesy of Wise Sons Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Wise Sons Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">\u003cstrong>Wise Sons Jewish Delicatessen\u003c/strong>\u003c/a>\u003cbr>\n3150 24th St., San Francisco\u003cbr>\n(415) 787-3354\u003cbr>\nWed-Fri, 8 a.m. - 3 p.m.; Sat, Sun, 9 a.m. - 3 p.m.\u003cbr>\nFerry Building Farmers' Market\u003cbr>\nTues, Thurs, 9:30 a.m. - 2 p.m.\u003cbr>\n736 Mission St., San Francisco (inside the Contemporary Jewish Museum)\u003cbr>\n(415) 655-7887\u003cbr>\nEveryday, 11 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> This New York-style deli is considered one of the best in the city. It was named by \u003cem>Bon Appetit\u003c/em> one of the four best Jewish delis in the country. Try the pastrami. The Semite sandwich, which won over the \u003cem>Bon Appetit\u003c/em> critics, is pastrami, Swiss cheese, and fried egg on rye. The sandwiches aren't huge and the menu isn't limitless, but your stomach won't mind. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84191\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thesentinelsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4425890010_69647c11a0_z-190x190.jpg\" alt=\"Photo: Vince Maniago/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/uvince/4425890010/\" target=\"_blank\">Vince Maniago/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thesentinelsf.com/\" target=\"_blank\">The Sentinel\u003c/a>\u003c/strong>\u003cbr>\n37 New Montgomery St., San Francisco\u003cbr>\n284-9960\u003cbr>\nMon-Fri, breakfast 7:30 - 10:30 a.m., lunch 11:30 a.m. - 2:30 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The menu changes, but the classic corned beef sandwich is one of the best in the Bay Area and typically on the menu. The meat comes on fresh-baked foccacia with Russian dressing and shredded cabbage. Bonus: you also get a housemade pickle and an Andes mint for after. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84192\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://saigon-sandwich.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6145757563_bc83e69d63_z-190x190.jpg\" alt=\"Photo: Karen Neoh/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/kneoh/6145757563/in/photolist-dwnuHm-7ACVT-an5BBi-b5QGkP-cs9Zaw-25Xo31-9WgKtR-6zCPp-6XRvo-6zCMv-7Vhb8L-7U4uLH-8GFrw-6XEGQp-3mPxk-9KHix-ekVFi-3mPwY-DrSdW-8aK2t4-fzgLRa-d7QuMf-d7QuA1-8fceVZ-dH36Qb-dGYkNF-aqhiQK-6XhDJQ-fzgMaM-5bmL6T-afhzT2-awSnjJ-4SaYQp-4Yy4Pe-6RpgdY-64Lksx-7HAqT3-672rHq-a6TZX-an5C7p-8GWVGV-bgMky2-7BRQN8-2dQxvT-2dV595-brmjZ-duRRmx-ixJKe-cTF3F-duRRj4\" target=\"_blank\">Karen Neoh/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\" target=\"_blank\">Saigon Sandwich\u003c/a>\u003c/strong>\u003cbr>\n560 Larkin St., San Francisco\u003cbr>\n(415) 474-5698\u003cbr>\nEveryday, 7 a.m. - 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tucked into the Tenderloin, Saigon Sandwich specializes in banh mi -- the traditional French-Vietnamese sandwich with grilled meat and crunchy, pickled veggies on a baguette. \u003cem>The New York Times\u003c/em> recommends Saigon Sandwich's combo as some of the best banh mi in the country, though locals also love the meatball pork sandwich. And, anyone can love the price: less than $4.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84193\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ilikeikesplace.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3692332879_d558bffd96_z-190x190.jpg\" alt=\"Photo: Yesica/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/digiyesica/3692332879/in/photolist-6ChaVH-7gutsL-a8hPaA-7gutru-7gutrS-6zsSfp-7gqx6c-7guttd-7gqx5z-5tF4vq-7nB8wc-7nB8R6-7nF3V3-7nB8FZ-93XG1V-7MiR7b-8yRW2Z-7FXn6g-9r7pQt-74oJB4-72jx97-72jw6o-72jvrA-9ramVq-9eCfuF-ecwaMa-jPsKgL-dJxdsi-4Mgfna-7G2hLb-dUKXxT-6dyXv8-72fx4n-4MgeTi-4Mgf3v-4MkoCw-4Mgei6-4Mgebg-4MkpCC-4MkpdC-4Mgf6H-4Mgf1a-4MkpnQ-4MkpiA-4MgffF-4MgeRz-4MgeH4-4MkppW-4MgeED-4Mgfd2\" target=\"_blank\">Yesica/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">Ike's Place\u003c/a>\u003c/strong>\u003cbr>\n3489 16th St. San Francisco (\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">multiple other locations\u003c/a>)\u003cbr>\n(415) 553‑6888\u003cbr>\nEveryday, 10 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Ike's has become a Bay Area staple, with a dozen locations. And, it got that way by delivering a massive selection of delicious sandwiches, including gluten-free options. But, the favorite is Kryptonite (only you're no Superman) -- a massive stuffed sandwich with six kinds of meat, avocado, beer-battered onion rings, extra pepper Jack cheese, mozzarella sticks, pesto, and jalapeno poppers. If you're looking to put yourself in a sandwich coma, or just order a normal-sized lunch, call ahead.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>The Bay’s Best Sandwiches, According To KQED’s Social Media Fans:\u003c/h3>\n\u003cp>“The \u003cstrong>pollo sandwich\u003c/strong> at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> with the hot sauce & a side of maduros. Worth crossing the Golden Gate.”\u003cbr>\n\u003cem>Ava Zavora, Twitter\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The \u003cstrong>banh mi\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/castro-tarts-san-francisco\">Castro Tarts\u003c/a> is the best ever.”\u003cbr>\n\u003cem>Robert la Bohème, Facebook\u003c/em>\u003c/p>\n\u003cp>“As a vegan, the best sandwich I've ever had would be the \u003cstrong>tempeh/quinoa sliders\u003c/strong> at \u003ca href=\"http://www.portaloakland.com/\">Portal\u003c/a> in Oakland. I'm actually kind of angry I'm not eating one right now.”\u003cbr>\n\u003cem>Logan Bartling, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Irish breakfast sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/beachside-coffee-bar-and-kitchen-san-francisco\">Beachside Coffee Bar and Kitchen\u003c/a>. Best sandwich in the world!”\u003cbr>\n\u003cem>Patrick Maguire, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Pastrami with everything\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/the-yellow-submarine-san-francisco\">Yellow Submarine\u003c/a>!”\u003cbr>\n\u003cem>Jason Thorpe, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Spicy turkey\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/cafe-algiers-san-francisco\">Cafe Algiers\u003c/a>... Come on now.”\u003cbr>\n\u003cem>Tobia Martens, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The turkey sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/arguello-super-market-san-francisco\">Arguello Supermarket\u003c/a>”\u003cbr>\n\u003cem>Seth Heller, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Tri Tip Sandwich\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/brazil-cafe-berkeley-4\">Brazil Cafe\u003c/a>. Olive, pineapples and jalepenos, oh my!”\u003cbr>\n\u003cem>Joey Lee, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Cuban style pork & ham pressed sandwich\u003c/strong> at '\u003ca href=\"http://www.yelp.com/biz/wichcraft-san-francisco\">wichcraft\u003c/a> in downtown SF is fantastic! Crunchy and tender at the same time with great flavors: pickles, aji verde & melted gruyère on ciabatta roll”\u003cbr>\n\u003cem>Glenn Huang, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Build Your Own\u003c/strong> from \u003ca href=\"http://www.lunardis.com/fresh-bakery.html\">Lunardi’s Bakery\u003c/a> is my favorite. Quality ingredients and the price is right!”\u003cbr>\n\u003cem>Kacey Scherf, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Niman Ranch Pulled Pork\u003c/strong> at \u003ca href=\"http://www.slowberkeley.com/\">Slow, Berkeley\u003c/a>!”\u003cbr>\n\u003cem>Sophie Van Ronsele, Facebook\u003c/em>\u003c/p>\n\u003cp>“Daly City, \u003ca href=\"http://www.dcmrpickles.com/\">Mr. Pickle’s Sandwich\u003c/a>: '\u003cstrong>DCFD\u003c/strong>' or ‘\u003cstrong>The Fog\u003c/strong>.’”\u003cbr>\n\u003cem>Britta Katharina Lorenz, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.ducloimarket.com/\">Duc Loi\u003c/a> on 18th & Mission has the best damn \u003cstrong>pork barbecue sandwich\u003c/strong> in the city and it's only $5.”\u003cbr>\n\u003cem>Javier Leocadio Colón, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.cowgirlcreamery.com/san-francisco-ferry-building-cheese-shop\">Cowgirl Creamery\u003c/a> \u003cstrong>grilled cheese\u003c/strong> at the Ferry Building, San Francisco.”\u003cbr>\n\u003cem>Jonathan T. White, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's\u003c/a>: outstanding! Went to the Oakland location for many years and now the Napa location. Fave is \u003cstrong>roast beef on Dutch crunch with a side of 3 bean salad\u003c/strong>.\u003cbr>\n\u003cem>Geoffrey Hargrove, Facebook\u003c/em>\u003c/p>\n\u003cp>How is almost ANY sandwich from \u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a> [San Francisco] not on this list? \u003cstrong>The pulled pork\u003c/strong>? Their in \u003cstrong>housemade pastrami\u003c/strong>, available only on Wednesdays. The \u003cstrong>smoked, then fried chicken sandwich\u003c/strong>? \u003cstrong>Tri tip\u003c/strong>?\u003cbr>\n\u003cem>Laurie Cahn, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Lobster Rolls\u003c/strong> at \u003ca href=\"http://www.oplobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City are phenomenal.\u003cbr>\n\u003cem>Noelle McReynolds, BAB comments\u003c/em>\u003c/p>\n\u003cp>I cannot believe the \u003ca href=\"http://www.submarinecenter.com/\">The Submarine Center\u003c/a> in West Portal [San Francisco] is not on this list. Their \u003cstrong>Hot Pastrami\u003c/strong> is unbeatable.\u003cbr>\n\u003cem>Janet Lynn, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Chris sandwich\u003c/strong> at \u003ca href=\"http://www.wglavilla.com/\">La Villa's deli\u003c/a> in San Jose is not to be missed. They don’t tell you exactly what’s in it. But man, is it worth trying!\u003cbr>\n\u003cem>Lindsay Taylor, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.daveyjonesdeli.com/#about\">Davey Jones Deli\u003c/a> [Sausalito], hands down. \u003cstrong>Make your own sandwich with Punjabi carnitas\u003c/strong>, \u003cstrong>roasted real turkey\u003c/strong> (as in Thanksgiving) or \u003cstrong>fresh brisket\u003c/strong>, add fixings, homemade sauces. YUM!\u003cbr>\n\u003cem>Grace Hoffman, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">California Sourdough\u003c/a> in Northeast San Jose is my favorite place, but their sister location, Freshly Baked in downtown is just as good. Their \u003cstrong>house-seasoned spicy turkey on their steaming fresh sourdough rolls\u003c/strong> (also made in-house) is to die for.\u003cbr>\n\u003cem>Carlos Orellana, BAB comments\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Oakland Sandwich\u003c/strong> from \u003ca href=\"http://www.grandtavern.net\">The Grand Tavern\u003c/a> [Oakland] is truly divine. Gluten free funnel cake bread, grilled ham & turkey, bacon, pickled onion, dijonaise, and Swiss cheese. Uh-MAZING!\u003cbr>\n\u003cem>Courtney Baxter, BAB comments \u003c/em>\u003c/p>\n\n",
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"excerpt": "Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches have been a staple of your diet since you were a kid and your mom was still cutting off the crust. But, these days there's more options than ham and cheese or peanut butter and jelly. And, in the Bay Area those options pretty much cover anything you can put in between bread. Most of what you can put in a roll, it turns out, are high-quality delicious ingredients. So, stop packing a sad lunch and pick up a sandwich. The only problem is that even if you eat sandwiches everyday during your lunch hour, you'll never taste all that the Bay has to offer.\u003c/p>\n\u003cp>Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \u003c/p>\n\u003cfigure id=\"attachment_84184\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bakesalebetty.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/437300542_5828fb9c47_z-190x190.jpg\" alt=\"Photo: _e.t/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/45688285@N00/437300542/in/photolist-4QFGMY-5177K9-4ksmJu-jcURb-jcUQi-jcUPA-jcUNu-jcUSP-EDhdw-EDhta-dKZ9R2-4R8Ev2-4RcRZE-5kkZbc-4R8E4i-5kkZut-4R8DdD-cpM2Th-52UJ5S-52LUuA\" target=\"_blank\">_e.t/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003c/strong>\u003cbr>\n5098 Telegraph Ave., Oakland\u003cbr>\n(510) 985-1213\u003cbr>\nTues-Sat, 11 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Bakesale Betty may have slightly changed their signature recipe earlier this year, but the buttermilk fried chicken sandwich is still a Bay Area classic, with lines around the block of its Oakland location to buy one of the $9 sandwiches. The place makes about 600 sandwiches each day -- more on Fridays and Saturdays. Australian chef Alison Barakat mans the kitchen in her blue wig, where the fried chicken sandwich may be the crown jewel but the cookies aren't bad either. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84194\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.genovadeli.net/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/secdelipic-190x140.jpg\" alt=\"Photo: Courtesy of Genova's Deli\" width=\"190\" height=\"140\" class=\"size-thumbnail wp-image-84194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Genova's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.genovadeli.net/\" target=\"_blank\">Genova's Delicatessen and Ravioli\u003c/a>\u003c/strong>\u003cbr>\n5095 Telegraph Ave. #A, Oakland (additional locations in Walnut Creek)\u003cbr>\n(510) 652-7401\u003cbr>\nMon-Sat, 8 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> While this place is a full deli and sort of a market, the Italian-style sandwiches are truly the highlight. Try the Italian combo with Dutch crunch roll or the roast beef sourdough with prosciutto. Get a ticket number as soon as you walk in, because it may be a wait. And, if you go during the busy lunch hour they may be out of Dutch crunch roll, so it's worth going early. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84185\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.roliroti.com/porchetta\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4394985765_1766c684ea_z-190x190.jpg\" alt=\"Photo: pyrogenic/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/pyrogenic/4394985765/in/photolist-8xEHNT-7Gnrt8-7GnrQT-7GrnRQ-7GrnDG-8xEJrM-8wxUsu-apuPwq-8xYuN3-4kjhbB-7Grnxu-7Gns9D-5Rwuea-7GroFf-8y6n2E-7Uasxn-8S5xWr-8xYvp9-6jjnSs-8xYuNN-5hwYPw-ajf7iP-ebkGsM-dVHjTJ-dVHk6A-4NWDpV-9hJGxA-9hJGBs-8eEDXX-7Wj7yZ-9yVqfA-9hFB5K-7foZkQ-4nDtZc-ajf6Mt-76UKDv-8eECtR-aLgc5D-8xVsEV-9rn3wJ-dVmiex-4P1U15-8eHV9J-ahaNZu-8eHWvC-do1hF4-8nFaDL-e8Pvn5-89orb2-9ySpSv\" target=\"_blank\">pyrogenic/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Building Farmers' Market\u003c/a> - Saturday and Thursday and \u003ca href=\"http://somastreatfoodpark.com/\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> - Friday (\u003ca href=\"http://www.roliroti.com/markets/intro\" target=\"_blank\">additional farmers' market locations)\u003c/a>\u003cbr>\n(510) 780-0300\u003cbr>\nThurs, 10:30 a.m. - 2 p.m.; Fri, 11 a.m. - 3 p.m.; Sat, 8 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Roli Roti may be known for its rotisserie chicken food trucks. But, the porchetta sandwich has become a Bay Area favorite since being served in 2006. While the Roli Roti truck travels to farmers' market, the porchetta is only offered at certain locations -- primarily on Thursday and Saturdays at the Ferry Building and Fridays at the SOMA StrEat Food Park. The pork is juicy from cooking on a spit and served with onion and fennel.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84186\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.littlelucca.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3370474121_e8ec60cfe5_z-190x190.jpg\" alt=\"Photo: Jason Ku/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/jsnku/3370474121/in/photolist-68QywM-3UiPeE-RjEaG-7cK8gt-e2XB7o-dRM2i5-7dHka8-8UCmVa-4vaDgc-7cHfRV-rZyRK-akGkz3-3JrHiG-hfEdYy-A657V-75SCYf-8spH7-dALiC2-4HwsAj-A6fR-8R2NmN-8rcoLU-4veHQf-7pUxwE-5wkqSx-5y68tk-5yaunJ-3aeUfU-6sLkEL-8dwCi7-jG79h-4veHGW-5zV1ny-8LVRdL-3tf4rR-3tjB4W-haYPSz-5xpP65-4t2dW-ohJaW-3C3kD-cY3Qzh-6NpBHw-3YcEX3-6Cfcyb-cEy657-6CaHmc-6Cf1SJ-76K8Qz-6CeRuQ\" target=\"_blank\">Jason Ku/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlelucca.com/\" target=\"_blank\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n724 El Camino Real, South San Francisco\u003cbr>\n(650) 589-8916\u003cbr>\nMon-Fri, 8:30 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\nBurlingame Shopping Plaza, Burlingame\u003cbr>\n(650) 697-8389\u003cbr>\nMon-Fri, 9 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The sandwiches are huge and the choices are nearly unlimited, but the real reason the line is out the door is for the special sauces. Get anything that comes with the original garlic sauce. It changes a good sandwich into a great sandwich. You can also call ahead and pick-up if you don't want to wait in line.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84187\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://southieoakland.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/southie_33-540x240-190x190.jpg\" alt=\"Photo: Courtesy of Southie\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Southie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">Southie (from Wood Tavern)\u003c/a>\u003c/strong>\u003cbr>\n6311 College Ave., Oakland\u003cbr>\n(510) 654-0100\u003cbr>\nMon-Sat, 9 a.m. - 9 p.m.; Sun, 9 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Opened in 2011 as a casual sister restaurant right next to Wood Tavern, Southie offers a changing menu of sandwiches that locals and out-of-towners love. The giant meatball sandwich gets a lot of attention, but the Dungeness crab sandwich is worth trying during crab season and the pork belly sandwich is covered with carrot, kohlrabi slaw, and crispy jalapeños. Why not follow it up with a different kind of sandwich: an ice cream sandwich -- homemade cherry vanilla ice cream in between two gluten-free brownies. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84188\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/10406381_701676226564295_3372531855998866719_n-190x190.jpg\" alt=\"Photo: Courtesy of Rhea's Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Rhea's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\" target=\"_blank\">\u003cstrong>Rhea's Deli\u003c/strong>\u003c/a>\u003cbr>\n800 Valencia St., San Francisco\u003cbr>\n(415) 282-5255\u003cbr>\nMon-Thurs, 11:30 a.m. - 5 p.m.; Fri-Sun, 1:30 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the Korean steak sandwich. The deli may be in a small shop, but the meat on the Korean steak sandiwch is juicy and tender and comes with a variety of flavors: spicy chili-garlic sauce, garlic aioli, lettuce, cheese, jalapenos, and multiple kinds of onions. Be careful about the spicy sauce, unless you really like things spicy. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84189\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://wisesonsdeli.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cplusn_clubsandwich_soda_1465_logo-190x190.jpg\" alt=\"Photo: Courtesy of Wise Sons Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Wise Sons Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">\u003cstrong>Wise Sons Jewish Delicatessen\u003c/strong>\u003c/a>\u003cbr>\n3150 24th St., San Francisco\u003cbr>\n(415) 787-3354\u003cbr>\nWed-Fri, 8 a.m. - 3 p.m.; Sat, Sun, 9 a.m. - 3 p.m.\u003cbr>\nFerry Building Farmers' Market\u003cbr>\nTues, Thurs, 9:30 a.m. - 2 p.m.\u003cbr>\n736 Mission St., San Francisco (inside the Contemporary Jewish Museum)\u003cbr>\n(415) 655-7887\u003cbr>\nEveryday, 11 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> This New York-style deli is considered one of the best in the city. It was named by \u003cem>Bon Appetit\u003c/em> one of the four best Jewish delis in the country. Try the pastrami. The Semite sandwich, which won over the \u003cem>Bon Appetit\u003c/em> critics, is pastrami, Swiss cheese, and fried egg on rye. The sandwiches aren't huge and the menu isn't limitless, but your stomach won't mind. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84191\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thesentinelsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4425890010_69647c11a0_z-190x190.jpg\" alt=\"Photo: Vince Maniago/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/uvince/4425890010/\" target=\"_blank\">Vince Maniago/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thesentinelsf.com/\" target=\"_blank\">The Sentinel\u003c/a>\u003c/strong>\u003cbr>\n37 New Montgomery St., San Francisco\u003cbr>\n284-9960\u003cbr>\nMon-Fri, breakfast 7:30 - 10:30 a.m., lunch 11:30 a.m. - 2:30 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The menu changes, but the classic corned beef sandwich is one of the best in the Bay Area and typically on the menu. The meat comes on fresh-baked foccacia with Russian dressing and shredded cabbage. Bonus: you also get a housemade pickle and an Andes mint for after. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84192\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://saigon-sandwich.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6145757563_bc83e69d63_z-190x190.jpg\" alt=\"Photo: Karen Neoh/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/kneoh/6145757563/in/photolist-dwnuHm-7ACVT-an5BBi-b5QGkP-cs9Zaw-25Xo31-9WgKtR-6zCPp-6XRvo-6zCMv-7Vhb8L-7U4uLH-8GFrw-6XEGQp-3mPxk-9KHix-ekVFi-3mPwY-DrSdW-8aK2t4-fzgLRa-d7QuMf-d7QuA1-8fceVZ-dH36Qb-dGYkNF-aqhiQK-6XhDJQ-fzgMaM-5bmL6T-afhzT2-awSnjJ-4SaYQp-4Yy4Pe-6RpgdY-64Lksx-7HAqT3-672rHq-a6TZX-an5C7p-8GWVGV-bgMky2-7BRQN8-2dQxvT-2dV595-brmjZ-duRRmx-ixJKe-cTF3F-duRRj4\" target=\"_blank\">Karen Neoh/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\" target=\"_blank\">Saigon Sandwich\u003c/a>\u003c/strong>\u003cbr>\n560 Larkin St., San Francisco\u003cbr>\n(415) 474-5698\u003cbr>\nEveryday, 7 a.m. - 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tucked into the Tenderloin, Saigon Sandwich specializes in banh mi -- the traditional French-Vietnamese sandwich with grilled meat and crunchy, pickled veggies on a baguette. \u003cem>The New York Times\u003c/em> recommends Saigon Sandwich's combo as some of the best banh mi in the country, though locals also love the meatball pork sandwich. And, anyone can love the price: less than $4.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84193\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ilikeikesplace.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3692332879_d558bffd96_z-190x190.jpg\" alt=\"Photo: Yesica/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/digiyesica/3692332879/in/photolist-6ChaVH-7gutsL-a8hPaA-7gutru-7gutrS-6zsSfp-7gqx6c-7guttd-7gqx5z-5tF4vq-7nB8wc-7nB8R6-7nF3V3-7nB8FZ-93XG1V-7MiR7b-8yRW2Z-7FXn6g-9r7pQt-74oJB4-72jx97-72jw6o-72jvrA-9ramVq-9eCfuF-ecwaMa-jPsKgL-dJxdsi-4Mgfna-7G2hLb-dUKXxT-6dyXv8-72fx4n-4MgeTi-4Mgf3v-4MkoCw-4Mgei6-4Mgebg-4MkpCC-4MkpdC-4Mgf6H-4Mgf1a-4MkpnQ-4MkpiA-4MgffF-4MgeRz-4MgeH4-4MkppW-4MgeED-4Mgfd2\" target=\"_blank\">Yesica/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">Ike's Place\u003c/a>\u003c/strong>\u003cbr>\n3489 16th St. San Francisco (\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">multiple other locations\u003c/a>)\u003cbr>\n(415) 553‑6888\u003cbr>\nEveryday, 10 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Ike's has become a Bay Area staple, with a dozen locations. And, it got that way by delivering a massive selection of delicious sandwiches, including gluten-free options. But, the favorite is Kryptonite (only you're no Superman) -- a massive stuffed sandwich with six kinds of meat, avocado, beer-battered onion rings, extra pepper Jack cheese, mozzarella sticks, pesto, and jalapeno poppers. If you're looking to put yourself in a sandwich coma, or just order a normal-sized lunch, call ahead.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>The Bay’s Best Sandwiches, According To KQED’s Social Media Fans:\u003c/h3>\n\u003cp>“The \u003cstrong>pollo sandwich\u003c/strong> at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> with the hot sauce & a side of maduros. Worth crossing the Golden Gate.”\u003cbr>\n\u003cem>Ava Zavora, Twitter\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The \u003cstrong>banh mi\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/castro-tarts-san-francisco\">Castro Tarts\u003c/a> is the best ever.”\u003cbr>\n\u003cem>Robert la Bohème, Facebook\u003c/em>\u003c/p>\n\u003cp>“As a vegan, the best sandwich I've ever had would be the \u003cstrong>tempeh/quinoa sliders\u003c/strong> at \u003ca href=\"http://www.portaloakland.com/\">Portal\u003c/a> in Oakland. I'm actually kind of angry I'm not eating one right now.”\u003cbr>\n\u003cem>Logan Bartling, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Irish breakfast sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/beachside-coffee-bar-and-kitchen-san-francisco\">Beachside Coffee Bar and Kitchen\u003c/a>. Best sandwich in the world!”\u003cbr>\n\u003cem>Patrick Maguire, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Pastrami with everything\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/the-yellow-submarine-san-francisco\">Yellow Submarine\u003c/a>!”\u003cbr>\n\u003cem>Jason Thorpe, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Spicy turkey\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/cafe-algiers-san-francisco\">Cafe Algiers\u003c/a>... Come on now.”\u003cbr>\n\u003cem>Tobia Martens, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The turkey sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/arguello-super-market-san-francisco\">Arguello Supermarket\u003c/a>”\u003cbr>\n\u003cem>Seth Heller, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Tri Tip Sandwich\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/brazil-cafe-berkeley-4\">Brazil Cafe\u003c/a>. Olive, pineapples and jalepenos, oh my!”\u003cbr>\n\u003cem>Joey Lee, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Cuban style pork & ham pressed sandwich\u003c/strong> at '\u003ca href=\"http://www.yelp.com/biz/wichcraft-san-francisco\">wichcraft\u003c/a> in downtown SF is fantastic! Crunchy and tender at the same time with great flavors: pickles, aji verde & melted gruyère on ciabatta roll”\u003cbr>\n\u003cem>Glenn Huang, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Build Your Own\u003c/strong> from \u003ca href=\"http://www.lunardis.com/fresh-bakery.html\">Lunardi’s Bakery\u003c/a> is my favorite. Quality ingredients and the price is right!”\u003cbr>\n\u003cem>Kacey Scherf, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Niman Ranch Pulled Pork\u003c/strong> at \u003ca href=\"http://www.slowberkeley.com/\">Slow, Berkeley\u003c/a>!”\u003cbr>\n\u003cem>Sophie Van Ronsele, Facebook\u003c/em>\u003c/p>\n\u003cp>“Daly City, \u003ca href=\"http://www.dcmrpickles.com/\">Mr. Pickle’s Sandwich\u003c/a>: '\u003cstrong>DCFD\u003c/strong>' or ‘\u003cstrong>The Fog\u003c/strong>.’”\u003cbr>\n\u003cem>Britta Katharina Lorenz, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.ducloimarket.com/\">Duc Loi\u003c/a> on 18th & Mission has the best damn \u003cstrong>pork barbecue sandwich\u003c/strong> in the city and it's only $5.”\u003cbr>\n\u003cem>Javier Leocadio Colón, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.cowgirlcreamery.com/san-francisco-ferry-building-cheese-shop\">Cowgirl Creamery\u003c/a> \u003cstrong>grilled cheese\u003c/strong> at the Ferry Building, San Francisco.”\u003cbr>\n\u003cem>Jonathan T. White, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's\u003c/a>: outstanding! Went to the Oakland location for many years and now the Napa location. Fave is \u003cstrong>roast beef on Dutch crunch with a side of 3 bean salad\u003c/strong>.\u003cbr>\n\u003cem>Geoffrey Hargrove, Facebook\u003c/em>\u003c/p>\n\u003cp>How is almost ANY sandwich from \u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a> [San Francisco] not on this list? \u003cstrong>The pulled pork\u003c/strong>? Their in \u003cstrong>housemade pastrami\u003c/strong>, available only on Wednesdays. The \u003cstrong>smoked, then fried chicken sandwich\u003c/strong>? \u003cstrong>Tri tip\u003c/strong>?\u003cbr>\n\u003cem>Laurie Cahn, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Lobster Rolls\u003c/strong> at \u003ca href=\"http://www.oplobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City are phenomenal.\u003cbr>\n\u003cem>Noelle McReynolds, BAB comments\u003c/em>\u003c/p>\n\u003cp>I cannot believe the \u003ca href=\"http://www.submarinecenter.com/\">The Submarine Center\u003c/a> in West Portal [San Francisco] is not on this list. Their \u003cstrong>Hot Pastrami\u003c/strong> is unbeatable.\u003cbr>\n\u003cem>Janet Lynn, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Chris sandwich\u003c/strong> at \u003ca href=\"http://www.wglavilla.com/\">La Villa's deli\u003c/a> in San Jose is not to be missed. They don’t tell you exactly what’s in it. But man, is it worth trying!\u003cbr>\n\u003cem>Lindsay Taylor, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.daveyjonesdeli.com/#about\">Davey Jones Deli\u003c/a> [Sausalito], hands down. \u003cstrong>Make your own sandwich with Punjabi carnitas\u003c/strong>, \u003cstrong>roasted real turkey\u003c/strong> (as in Thanksgiving) or \u003cstrong>fresh brisket\u003c/strong>, add fixings, homemade sauces. YUM!\u003cbr>\n\u003cem>Grace Hoffman, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">California Sourdough\u003c/a> in Northeast San Jose is my favorite place, but their sister location, Freshly Baked in downtown is just as good. Their \u003cstrong>house-seasoned spicy turkey on their steaming fresh sourdough rolls\u003c/strong> (also made in-house) is to die for.\u003cbr>\n\u003cem>Carlos Orellana, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Oakland Sandwich\u003c/strong> from \u003ca href=\"http://www.grandtavern.net\">The Grand Tavern\u003c/a> [Oakland] is truly divine. Gluten free funnel cake bread, grilled ham & turkey, bacon, pickled onion, dijonaise, and Swiss cheese. Uh-MAZING!\u003cbr>\n\u003cem>Courtney Baxter, BAB comments \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "14 Top-Notch Spots to Drink Beer Outdoors in the East Bay",
"title": "14 Top-Notch Spots to Drink Beer Outdoors in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with al fresco seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro. And let us know your favorites in the comments. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"alignnone size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> \u003c/strong>\u003cbr>\n1280 Gilman St. [\u003ca href=\"http://goo.gl/uZNjnK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 647-9079\u003cbr>\nHours: Sun-Thu 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose grandfather founded the adjacent Westbrae Nursery) have created a family-oriented oasis in the heart of north Berkeley. Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the World Cup on its two widescreen monitors for fans. And a second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazil Cafe\u003c/a> now sells its popular South American cuisine onsite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\">\u003cimg class=\"size-full wp-image-81369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\" alt=\"Outdoor Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\">now departed Mama Buzz coffeehouse\u003c/a>, you'll find reasonably priced comfort food in an urban beer garden setting at Telegraph. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers. There’s an array of appetizing housemade sausages offered daily, and numerous sandwiches, burgers and breakfast items are also available. There’s no shortage of beverages either; they’ve got a variety of local and regional draft and bottled beers — including Oakland’s \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\">Line 51 Brewing\u003c/a>’s Imperial India Pale Ale — and soda, coffee and Temescal kombucha made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\">\u003cimg class=\"size-full wp-image-81593\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\" alt=\"Back Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. There's also a limited food menu, including a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg class=\"alignnone size-full wp-image-82526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-12pm; Sun 11:30am-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio in mid-April. The airy indoor space has several communal tables and two adjacent bars where patrons can drink and dine, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as a smattering of cozy nooks for kicking back in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for fun and games. Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma -- although they're currently limited to just beer and wine. Food-wise, Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences like kimchi deviled eggs with green garlic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\">\u003cimg class=\"alignnone size-full wp-image-82989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Beer Shed at The Dock\u003c/strong>\u003c/a>\u003cbr>\n95 Linden St. [\u003ca href=\"https://goo.gl/maps/zruFB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3965\u003cbr>\nHours: Tue-Thu 5-9pm; Fri-Sat 5-9:30pm\u003cbr>\nBeer Shed: Tue-Fri 4:30-9:30pm; Sat 3-9:30; Sun 3-8pm; Sunday Supper 4-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Beer Shed is \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s newly revamped tasting room with both indoor and outdoor seating. They feature their own beers as well as other California breweries on tap. You can nosh on soft pretzels or popcorn, or head on over to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/07/first-impressions-the-dock-at-linden-street/\" target=\"_blank\">James Syhabout's The Dock\u003c/a> for gourmet dishes such as fried fennel and onion petals and a falafel waffle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\" alt=\"Faction Brewing\" width=\"1000\" height=\"750\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a>\u003c/strong>\u003cbr>\n2501 Monarch St. [\u003ca href=\"http://goo.gl/HGNT31\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 523-BREW\u003cbr>\nHours: Wed-Sat 12-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FactionBrewing\" target=\"_blank\">Faction Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/factionbrewing\" target=\"_blank\">@factionbrewing\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Located between \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a> and \u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> on the western boundary of Alameda Point, Faction's kid and dog-friendly outdoor concrete patio with picnic table seating affords a scenic view of the city. There's also an indoor tasting room and shop that sells growlers and other merchandise. Try their tasting flight that offers 5 oz. samples of their six beers. And check online to see if any food trucks will be available onsite in case you're hungry for snacks to accompany your beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\" alt=\"Drake's\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://drinkdrakes.com/barrelhouse/\" target=\"_blank\">Drake’s Barrel House\u003c/a>\u003c/strong>\u003cbr>\n1933 Davis St. [\u003ca href=\"https://goo.gl/maps/c7cer\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Leandro, CA 94577\u003cbr>\nPh: (510) 568-BREW\u003cbr>\nMon-Wed 3-9pm; Thu 12-9pm; Fri-Sat 12-10pm; Sun 12-7pm\u003cbr>\n(First Fridays: 12-4pm full service, 4-6pm to-go & retail only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Barrel House, the tap room and retail shop for Drake's Brewery, has a big warehouse with indoor seating as well as a deluxe outdoor patio. There's usually a food truck parked onsite during tasting hours, so check their schedule to see what's available -- or buy one of the locally-produced edibles they have for sale. Sample a taster tray to easily peruse their 24 beers, and you can also purchase growlers, six-packs, 22 oz. “bombers\" and kegs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\" alt=\"beergarden_featured\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84013\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/beer-revolution-oakland\" target=\"_blank\">Beer Revolution\u003c/a>\u003c/strong>\u003cbr>\n464 3rd St. [\u003ca href=\"https://goo.gl/maps/IXGYD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-2337\u003cbr>\nHours: Mon-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Beer-Revolution/171407719086?rf=126249867392667\" target=\"_blank\">Beer Revolution\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeerRevolution_\" target=\"_blank\">@BeerRevolution\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This is a true beer aficionado's spot as Beer Revolution has 50 rotating taps and hundreds of domestic and imported bottles for sale in their indoor coolers (you can take them to go or drink one down right there for a $1 surcharge.) Grab food from their neighbors -- \u003ca href=\"http://www.yelp.com/biz/annex-burger-oakland\" target=\"_blank\">Annex Burger\u003c/a> or \u003ca href=\"http://souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a> -- to eat inside the bar or outside on their comfortable wooden patio. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\" alt=\"Heinhold's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84082\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold’s First And Last Chance Saloon\u003c/a>\u003c/strong>\u003cbr>\n48 Webster St. at Jack London Square [\u003ca href=\"https://goo.gl/maps/QCgCT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-6761\u003cbr>\nHours: Mon-Thu 12-11pm; Fri-Sat 12-1am; Sun 12-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This \u003ca href=\"http://en.wikipedia.org/wiki/Heinold's_First_and_Last_Chance_Saloon\" target=\"_blank\">legendary bar\u003c/a> (now a designated historic landmark) has been pouring drinks since the late 1800s in the heart of Jack London Square. You can either squeeze into the tiny indoor pub and marvel as its collection of artifacts plastered on the walls and ceilings (and try not to spill your drink on its famous slanted bar), or sit out front on the patio that faces the waterfront. Neighboring restaurants \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/\" target=\"_blank\">Bocanova\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\">Forge\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a> also have ample outdoor seating. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\" alt=\"Prizefighter\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84075\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a>\u003c/strong>\u003cbr>\n6702 Hollis St. [\u003ca href=\"https://goo.gl/maps/WfKfX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 428-1470\u003cbr>\nHours: Mon-Fri 4pm-2am; Sat-Sun 2pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/prizefighterbar\" target=\"_blank\">Prizefighter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prizefighterbar\" target=\"_blank\">@Prizefighter\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This boxing-themed bar with a minimalist, lounge-like interior and enclosed wooden patio sanctuary is a fine retreat to imbibe all manner of beers, wines and spirits. While they have an excellent list of local and imported brews on their menu, their whiskey, tequila, mezcal and cocktails are the true highlights. And just a few doors down is \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">Rotten City\u003c/a>; head on over or call for delivery if you're craving a delicious slice of pizza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\">\u003cimg class=\"size-full wp-image-81500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\" alt=\"Brotzeit Lokal\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit Lokal's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. There's also a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you admire the view of the Brooklyn Basin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg class=\"alignnone size-full wp-image-62530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento St. [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 547-6699\u003cbr>\nHours: Kitchen 11:30am-9:30pm; Bar 11:30am-11:30pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Berkeley’s Moxy Beer Garden has transformed the old Casa Vino wine bar into a casual venue with plenty of seating for groups in their covered outdoor patio or inside the bar. They offer a wide selection of beers on tap from \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake’s\u003c/a>, \u003ca href=\"http://www.blackdiamondbrew.com/main/\" target=\"_blank\">Black Diamond\u003c/a>, \u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear\u003c/a> and several other local breweries. Moxy also serves an extensive menu including burgers made with premium beef sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\" alt=\"Lake Chalet\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84079\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thelakechalet.com/\" target=\"_blank\">Lake Chalet Seafood Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\n1520 Lakeside Dr. [\u003ca href=\"https://goo.gl/maps/VlPbc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh:(510) 208-5253\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat 10am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lakechalet\" target=\"_blank\">Lake Chalet\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lakechalet\" target=\"_blank\">@LakeChalet\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>While Lake Chalet has their own beers on draft produced by their sister location, the \u003ca href=\"http://www.beachchalet.com/\" target=\"_blank\">Beach Chalet\u003c/a> in San Francisco, the main reason to head to this restaurant is to take in the lovely views of Lake Merritt from its expansive outdoor area -- especially at night, when a twinkling constellation of lights illuminates the waterfront. Have lunch, brunch or dinner, or you can catch a \u003ca href=\"http://gondolaservizio.com/\" target=\"_blank\">gondola ride\u003c/a> from its deck if you're in a romantic mood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\" alt=\"Outdoor sidewalk beer garden\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-54304\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\nSwan's Marketplace, 911 Washington St. [\u003ca href=\"http://goo.gl/VcjV5D\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3108\u003cbr>\nHours: Sun-Wed 11am-10pm; Thu-Sat 11am-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\" target=\"_blank\">@rosamundesf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>Downtown Oakland's Rosamunde is conveniently located right next to Taylor’s Sausage in Swan’s Marketplace, a venerable 20-year-old institution that supplies some of its delicious meats to its neighbor. They've got the same sausage-laden menu as their Mission and Lower Haight counterparts, and there's 16 craft beers on tap that you can drink outside on their sidewalk patio or at one of the communal tables indoors. \u003c/p>\n\u003cp>\u003cem>Two other places I left off my original list but also highly recommend are the German restaurant \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\">Speisenkammen\u003c/a> in Alameda and one-of-a-kind \u003ca href=\"http://www.yelp.com/biz/warehouse-caf%C3%A9-port-costa-2\" target=\"_blank\">Warehouse Cafe\u003c/a> in Port Costa. Several other readers also suggested \u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> in Livermore, as well as \u003ca href=\"http://berkeleyfreehouse.com/\" target=\"_blank\">Freehouse\u003c/a> and \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> in Berkeley. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh. This post was updated on April 7, 2016.\u003c/em>\u003c/p>\n\n",
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"excerpt": "What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with outdoor seating in Alameda, Berkeley, Emeryville, Oakland, San Leandro. ",
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"description": "What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with outdoor seating in Alameda, Berkeley, Emeryville, Oakland, San Leandro. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>What's better than beer? Beer that's enjoyed outdoors -- whether in the summer sun or with warm evening breezes. Here's a guide to popular beer gardens, breweries and bars with al fresco seating in Alameda, Berkeley, Emeryville, Oakland and San Leandro. And let us know your favorites in the comments. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"alignnone size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> \u003c/strong>\u003cbr>\n1280 Gilman St. [\u003ca href=\"http://goo.gl/uZNjnK\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94706\u003cbr>\nPh: (510) 647-9079\u003cbr>\nHours: Sun-Thu 11am-9pm; Fri-Sat 11am-10pm\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose grandfather founded the adjacent Westbrae Nursery) have created a family-oriented oasis in the heart of north Berkeley. Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the World Cup on its two widescreen monitors for fans. And a second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazil Cafe\u003c/a> now sells its popular South American cuisine onsite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\">\u003cimg class=\"size-full wp-image-81369\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/telegraph03.jpg\" alt=\"Outdoor Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://telegraphoakland.com/\" target=\"_blank\">Telegraph\u003c/a>\u003c/strong>\u003cbr>\n2318 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/JNlx2\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 444-8353\u003cbr>\nHours: Mon 4pm-12am; Tue-Thu 11-12am; Fri-Sat 11-2am; Sun 11-12am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TelegraphOAK\" target=\"_blank\">TelegraphOAK\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TelegraphOAK\" target=\"_blank\">@TelegraphOAK\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>In the former space of the \u003ca href=\"http://www.eastbayexpress.com/oakland/on-telegraph-and-transformation/Content?oid=3192045\" target=\"_blank\">now departed Mama Buzz coffeehouse\u003c/a>, you'll find reasonably priced comfort food in an urban beer garden setting at Telegraph. Two spacious patios (one indoors) furnished with wooden picnic tables and an eclectic collection of local art -- including a \"Lost Sloth\" mural and pop-up shop by Oakland artist J. Otto Seibold -- can accommodate lots of customers. There’s an array of appetizing housemade sausages offered daily, and numerous sandwiches, burgers and breakfast items are also available. There’s no shortage of beverages either; they’ve got a variety of local and regional draft and bottled beers — including Oakland’s \u003ca href=\"http://www.line51beer.com/\" target=\"_blank\">Line 51 Brewing\u003c/a>’s Imperial India Pale Ale — and soda, coffee and Temescal kombucha made by \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\">\u003cimg class=\"size-full wp-image-81593\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/trappist10.jpg\" alt=\"Back Patio\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thetrappist.com/trappist.php\" target=\"_blank\">The Trappist Beer Cafe\u003c/a>\u003c/strong>\u003cbr>\n460 8th St. [\u003ca href=\"http://goo.gl/FmfDmI\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-8900\u003cbr>\nHours: Everyday 12pm-12am; Fri-Sat 12pm-1am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Trappist-Insiders-Page/201086836586427?rf=266197976744169\" target=\"_blank\">The Trappist's Insider Page\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheTrappist\" target=\"_blank\">@TheTrappist\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The veteran venue on the list, Chuck Stilphen and Aaron Porter's Belgian-style pub has been pouring brews in the Old Oakland neighborhood for over 8 years. Customers can unwind in the Old World brick-and-wood ambience of the front or back bars or relax in their outdoors back patio. There's also a limited food menu, including a plump, juicy bratwurst poached in Sculpin IPA with a potato hash and the delectable pastrami sandwich with Gruyère, housemade sauerkraut and dressing on rye.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\">\u003cimg class=\"alignnone size-full wp-image-82526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/lostandfound13-e1400998569828.jpg\" alt=\"Lost and Found\" width=\"640\" height=\"359\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lostandfound510.com/\" target=\"_blank\">Lost and Found\u003c/a>\u003c/strong>\u003cbr>\n2040 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/0FcAG\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPhone: (510) 763-2040\u003cbr>\nHours: Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-12pm; Sun 11:30am-10pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LostANDFound510\" target=\"_blank\">Lost and Found \u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>From the owners of the music and art lounge \u003ca href=\"http://oaklandlayover.com/\" target=\"_blank\">The Layover\u003c/a>, husband-and-wife team Christi Vaughn and Tim Martinez debuted the renovated 9,000 sq. foot building and patio in mid-April. The airy indoor space has several communal tables and two adjacent bars where patrons can drink and dine, while the sprawling outdoor patio is a literal beer garden that's decorated with flowers and plants maintained \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/04/18/lost-found-beer-garden-set-to-open-in-uptown/\" target=\"_blank\">by graduates from a gardening program at San Quentin\u003c/a>. There's numerous cafe and picnic tables as well as a smattering of cozy nooks for kicking back in the casual setting. And for customers in a more playful mood, there's also a ping pong table and bean bag toss for fun and games. Lost and Found has 20 beers on draft -- many of which are local offerings, like the \u003ca href=\"http://www.101northbeer.com/heroine\" target=\"_blank\">101 North Heroine\u003c/a> IPA from Petaluma -- although they're currently limited to just beer and wine. Food-wise, Chef Dennis Yadroff (whose previous stints include \u003ca href=\"http://www.havenoakland.com/\" target=\"_blank\">Haven\u003c/a>, \u003ca href=\"http://www.sweetwoodruffsf.com/\" target=\"_blank\">Sweet Woodruff\u003c/a> and \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">FuseBox\u003c/a>) has created an eclectic menu with global influences like kimchi deviled eggs with green garlic.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\">\u003cimg class=\"alignnone size-full wp-image-82989\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock06.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Beer Shed at The Dock\u003c/strong>\u003c/a>\u003cbr>\n95 Linden St. [\u003ca href=\"https://goo.gl/maps/zruFB\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3965\u003cbr>\nHours: Tue-Thu 5-9pm; Fri-Sat 5-9:30pm\u003cbr>\nBeer Shed: Tue-Fri 4:30-9:30pm; Sat 3-9:30; Sun 3-8pm; Sunday Supper 4-8pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Beer Shed is \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s newly revamped tasting room with both indoor and outdoor seating. They feature their own beers as well as other California breweries on tap. You can nosh on soft pretzels or popcorn, or head on over to \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/07/first-impressions-the-dock-at-linden-street/\" target=\"_blank\">James Syhabout's The Dock\u003c/a> for gourmet dishes such as fried fennel and onion petals and a falafel waffle.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/faction1.jpg\" alt=\"Faction Brewing\" width=\"1000\" height=\"750\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing\u003c/a>\u003c/strong>\u003cbr>\n2501 Monarch St. [\u003ca href=\"http://goo.gl/HGNT31\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nAlameda, CA 94501\u003cbr>\nPh: (510) 523-BREW\u003cbr>\nHours: Wed-Sat 12-8pm; Sun 12-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/FactionBrewing\" target=\"_blank\">Faction Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/factionbrewing\" target=\"_blank\">@factionbrewing\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Located between \u003ca href=\"http://www.stgeorgespirits.com/\" target=\"_blank\">St. George Spirits\u003c/a> and \u003ca href=\"http://www.rockwallwines.com/\" target=\"_blank\">Rock Wall Wine Company\u003c/a> on the western boundary of Alameda Point, Faction's kid and dog-friendly outdoor concrete patio with picnic table seating affords a scenic view of the city. There's also an indoor tasting room and shop that sells growlers and other merchandise. Try their tasting flight that offers 5 oz. samples of their six beers. And check online to see if any food trucks will be available onsite in case you're hungry for snacks to accompany your beer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\">\u003cimg class=\"alignnone size-full wp-image-84004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/drakes1.jpg\" alt=\"Drake's\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://drinkdrakes.com/barrelhouse/\" target=\"_blank\">Drake’s Barrel House\u003c/a>\u003c/strong>\u003cbr>\n1933 Davis St. [\u003ca href=\"https://goo.gl/maps/c7cer\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nSan Leandro, CA 94577\u003cbr>\nPh: (510) 568-BREW\u003cbr>\nMon-Wed 3-9pm; Thu 12-9pm; Fri-Sat 12-10pm; Sun 12-7pm\u003cbr>\n(First Fridays: 12-4pm full service, 4-6pm to-go & retail only)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DrakesBrewing\" target=\"_blank\">Drake's Brewing\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DrakesBrewery\" target=\"_blank\">@DrakesBrewery\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>The Barrel House, the tap room and retail shop for Drake's Brewery, has a big warehouse with indoor seating as well as a deluxe outdoor patio. There's usually a food truck parked onsite during tasting hours, so check their schedule to see what's available -- or buy one of the locally-produced edibles they have for sale. Sample a taster tray to easily peruse their 24 beers, and you can also purchase growlers, six-packs, 22 oz. “bombers\" and kegs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/beerrev1-e1403764567595.jpg\" alt=\"beergarden_featured\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84013\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/beer-revolution-oakland\" target=\"_blank\">Beer Revolution\u003c/a>\u003c/strong>\u003cbr>\n464 3rd St. [\u003ca href=\"https://goo.gl/maps/IXGYD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 452-2337\u003cbr>\nHours: Mon-Thu 12-10pm; Fri-Sat 12-11pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Beer-Revolution/171407719086?rf=126249867392667\" target=\"_blank\">Beer Revolution\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BeerRevolution_\" target=\"_blank\">@BeerRevolution\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This is a true beer aficionado's spot as Beer Revolution has 50 rotating taps and hundreds of domestic and imported bottles for sale in their indoor coolers (you can take them to go or drink one down right there for a $1 surcharge.) Grab food from their neighbors -- \u003ca href=\"http://www.yelp.com/biz/annex-burger-oakland\" target=\"_blank\">Annex Burger\u003c/a> or \u003ca href=\"http://souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a> -- to eat inside the bar or outside on their comfortable wooden patio. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/heinhold1.jpg\" alt=\"Heinhold's\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-84082\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/heinolds-first-and-last-chance-saloon-oakland\" target=\"_blank\">Heinold’s First And Last Chance Saloon\u003c/a>\u003c/strong>\u003cbr>\n48 Webster St. at Jack London Square [\u003ca href=\"https://goo.gl/maps/QCgCT\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-6761\u003cbr>\nHours: Mon-Thu 12-11pm; Fri-Sat 12-1am; Sun 12-11pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This \u003ca href=\"http://en.wikipedia.org/wiki/Heinold's_First_and_Last_Chance_Saloon\" target=\"_blank\">legendary bar\u003c/a> (now a designated historic landmark) has been pouring drinks since the late 1800s in the heart of Jack London Square. You can either squeeze into the tiny indoor pub and marvel as its collection of artifacts plastered on the walls and ceilings (and try not to spill your drink on its famous slanted bar), or sit out front on the patio that faces the waterfront. Neighboring restaurants \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/08/bocanova-willis-wine-bar-the-rotunda-of-neiman-marcus-check-please-bay-area-reviews/\" target=\"_blank\">Bocanova\u003c/a>, \u003ca href=\"http://www.theforgepizza.com/\" target=\"_blank\">Forge\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/10/let-them-cook-for-you-haven/\" target=\"_blank\">Haven\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a> also have ample outdoor seating. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/prizefighter1-e1403851942638.jpg\" alt=\"Prizefighter\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84075\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://prizefighterbar.com/\" target=\"_blank\">Prizefighter\u003c/a>\u003c/strong>\u003cbr>\n6702 Hollis St. [\u003ca href=\"https://goo.gl/maps/WfKfX\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nEmeryville, CA 94608\u003cbr>\nPh: (510) 428-1470\u003cbr>\nHours: Mon-Fri 4pm-2am; Sat-Sun 2pm-2am\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/prizefighterbar\" target=\"_blank\">Prizefighter\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/prizefighterbar\" target=\"_blank\">@Prizefighter\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>This boxing-themed bar with a minimalist, lounge-like interior and enclosed wooden patio sanctuary is a fine retreat to imbibe all manner of beers, wines and spirits. While they have an excellent list of local and imported brews on their menu, their whiskey, tequila, mezcal and cocktails are the true highlights. And just a few doors down is \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/08/06/5-bites-grab-a-slice-at-these-east-bay-pizzerias/\" target=\"_blank\">Rotten City\u003c/a>; head on over or call for delivery if you're craving a delicious slice of pizza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\">\u003cimg class=\"size-full wp-image-81500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/brotzeit01.jpg\" alt=\"Brotzeit Lokal\" width=\"1000\" height=\"561\">\u003c/a> \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://brotzeitbiergarten.com/\" target=\"_blank\">Brotzeit Lokal\u003c/a>\u003c/strong>\u003cbr>\n1000 Embarcadero [\u003ca href=\"http://goo.gl/c0II4h\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94606\u003cbr>\nPh: (510) 645-1905\u003cbr>\nHours: Tue-Thu 11:30am-11pm (kitchen closes at 9:30pm); Fri 11:30am-12pm (kitchen closes at 10pm); Sat 10am-12pm (kitchen closes at 10pm); Sun 10am-9:30pm (kitchen closes at 9pm)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BrotzeitLokal\" target=\"_blank\">Brozeit Lokal\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Brotzeit_Lokal\" target=\"_blank\">@Brotzeit_Lokal\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>Just past Jack London Square off of the Embarcadero, \u003ca href=\"http://blogs.kqed.org/checkplease/2012/10/31/chop-bar-restaurant-info/\" target=\"_blank\">Chop Bar\u003c/a>'s Lev Delany has created a waterfront oasis that's perfect for large crowds in fine weather. Brotzeit Lokal's kitchen utilizes whole animal butchery in preparing their sausages and burgers, and all of their sauerkraut, sauces, pickles and mustards are also housemade. There's also a rotating menu of German, Belgian and Californian craft beers; if you're feeling extra thirsty, go for a liter of Kolsch or a two-liter boot while you admire the view of the Brooklyn Basin.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg class=\"alignnone size-full wp-image-62530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento St. [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94702\u003cbr>\nPh: (510) 547-6699\u003cbr>\nHours: Kitchen 11:30am-9:30pm; Bar 11:30am-11:30pm; Closed Mondays\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>Berkeley’s Moxy Beer Garden has transformed the old Casa Vino wine bar into a casual venue with plenty of seating for groups in their covered outdoor patio or inside the bar. They offer a wide selection of beers on tap from \u003ca href=\"http://drinkdrakes.com/\" target=\"_blank\">Drake’s\u003c/a>, \u003ca href=\"http://www.blackdiamondbrew.com/main/\" target=\"_blank\">Black Diamond\u003c/a>, \u003ca href=\"http://thirstybear.com/\" target=\"_blank\">Thirsty Bear\u003c/a> and several other local breweries. Moxy also serves an extensive menu including burgers made with premium beef sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lakechalet-e1403852853683.jpg\" alt=\"Lake Chalet\" width=\"640\" height=\"360\" class=\"alignnone size-full wp-image-84079\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thelakechalet.com/\" target=\"_blank\">Lake Chalet Seafood Bar & Grill\u003c/a>\u003c/strong>\u003cbr>\n1520 Lakeside Dr. [\u003ca href=\"https://goo.gl/maps/VlPbc\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh:(510) 208-5253\u003cbr>\nHours: Mon-Fri 11am-10pm; Sat 10am-11pm; Sun 10am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/lakechalet\" target=\"_blank\">Lake Chalet\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/lakechalet\" target=\"_blank\">@LakeChalet\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>While Lake Chalet has their own beers on draft produced by their sister location, the \u003ca href=\"http://www.beachchalet.com/\" target=\"_blank\">Beach Chalet\u003c/a> in San Francisco, the main reason to head to this restaurant is to take in the lovely views of Lake Merritt from its expansive outdoor area -- especially at night, when a twinkling constellation of lights illuminates the waterfront. Have lunch, brunch or dinner, or you can catch a \u003ca href=\"http://gondolaservizio.com/\" target=\"_blank\">gondola ride\u003c/a> from its deck if you're in a romantic mood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/Outdoor-sidewalk-beer-garden.jpg\" alt=\"Outdoor sidewalk beer garden\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-54304\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://rosamundesausagegrill.com/downtown-oakland/\" target=\"_blank\">Rosamunde Downtown Oakland\u003c/a>\u003c/strong>\u003cbr>\nSwan's Marketplace, 911 Washington St. [\u003ca href=\"http://goo.gl/VcjV5D\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 338-3108\u003cbr>\nHours: Sun-Wed 11am-10pm; Thu-Sat 11am-11pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/RosamundeSausageGrillSF\" target=\"_blank\">Rosamunde Sausage Grill\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/rosamundesf\" target=\"_blank\">@rosamundesf\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under) \u003c/p>\n\u003cp>Downtown Oakland's Rosamunde is conveniently located right next to Taylor’s Sausage in Swan’s Marketplace, a venerable 20-year-old institution that supplies some of its delicious meats to its neighbor. They've got the same sausage-laden menu as their Mission and Lower Haight counterparts, and there's 16 craft beers on tap that you can drink outside on their sidewalk patio or at one of the communal tables indoors. \u003c/p>\n\u003cp>\u003cem>Two other places I left off my original list but also highly recommend are the German restaurant \u003ca href=\"http://www.speisekammer.com/\" target=\"_blank\">Speisenkammen\u003c/a> in Alameda and one-of-a-kind \u003ca href=\"http://www.yelp.com/biz/warehouse-caf%C3%A9-port-costa-2\" target=\"_blank\">Warehouse Cafe\u003c/a> in Port Costa. Several other readers also suggested \u003ca href=\"http://tap-25.com/\" target=\"_blank\">Tap 25\u003c/a> in Livermore, as well as \u003ca href=\"http://berkeleyfreehouse.com/\" target=\"_blank\">Freehouse\u003c/a> and \u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">Jupiter\u003c/a> in Berkeley. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Jenny Oh. This post was updated on April 7, 2016.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"title": "5 Bites: Korean Food On Temescal's 'Kimchi Row'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82545,82546,82551,82547,82548,82550\"]\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83190,83196,83192,83191,83195,83194,83193\"]\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83818,83819,83820,83821,83822,83823,83824\"]\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83796,83801,83802,83799,83800,83798,83797\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"83925,83926,83927,83928,83929,83930,83931,83932\"]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/yuyu-za-zang-oakland\" target=\"_blank\">\u003cstrong>Yuyu Za Zang\u003c/strong>\u003c/a>\u003cbr>\n4871 Telegraph Ave. [\u003ca href=\"https://goo.gl/2MZr05\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2288\u003cbr>\nHours: Mon-Sat 11:30am-9:30pm, Sun 12:30-9:30pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n",
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"excerpt": "As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82549\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/pyeong5.jpg\" alt=\"Sundubu Jiigae\" width=\"1000\" height=\"561\" class=\"size-full wp-image-82549\">\u003cfigcaption class=\"wp-caption-text\">Sundubu Jiigae at Pyeongchang Tofu Tofu House.\u003c/figcaption>\u003c/figure>\n\u003cp>As a Korean-American foodie who resides in West Oakland, I'm lucky that there's a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal. There's excellent Korean food elsewhere in the Bay Area, but if you feel like working your way down \"Kimchi Row\" that extends south to \u003ca href=\"http://www.koreatownnorthgate.org/\" target=\"_blank\">Koreatown\u003c/a>, check out the following list. Korean food is known for its fiery spices, diversity of dishes and plentiful portions -- so it's well-suited for communal eating, especially if you have a penchant for cuisine with a spicy kick. And let us know your favorites in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're craving a spicy, bubbling tofu stew that's served piping hot, get your fix at Pyeongchang Tofu House. Sit down at one of the carved wooden tables and choose from a wide array of options, including one for vegetarians. You can't go wrong with their house specialty, the original \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Sundubu_jjigae\" target=\"_blank\">sundubu jiigae\u003c/a>, \u003c/em>which is brimming with your choice of beef and pork and soft tofu.\u003cem> (\u003c/em>You can adjust the spiciness to taste as well.) Every entree is accompanied with free \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Banchan\" target=\"_blank\">banchan\u003c/a>\u003c/em>, or a selection of side dishes. The items vary depending on the day, but you'll always find at least one iteration of the Korean national dish of fermented cabbage, or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>. There's plenty of other traditional items on the menu, including \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Bulgogi\" target=\"_blank\">bulgogi\u003c/a>\u003c/em>, which literally translates to \"fire meat\". The marinated beef will arrive on a sizzling platter, ready to eat with the steamed white rice cooked to perfection in a stone bowl. If you'd like to eat the crunchy rice crust at the bottom of the bowl, you can scrape it out and eat it plain, or your server can add water for a simple but delicious ad hoc soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pyeongchangtofu.com/\" target=\"_blank\">Pyeongchang Tofu House\u003c/a>\u003c/strong>\u003cbr>\n4701 Telegraph Ave. [\u003ca href=\"http://goo.gl/1BBGBs\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 658-9040\u003cbr>\nHours: Mon-Sat 11:30am-2:30pm; 5-10pm; Sun 12-9pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This homey spot with leather booths and illuminated photographs of mouth-watering Korean dishes on the walls is a great go-to spot for \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jeongol\" target=\"_blank\">jeongol\u003c/a>\u003c/em>, or casseroles, that will simmer away right on your table on a portable hot plate. Don't be surprised if the owner, a kindly \u003ca href=\"http://en.wikipedia.org/wiki/Ajumma\" target=\"_blank\">\u003cem>ajumma\u003c/em>\u003c/a>, personally cooks it for you and fusses over your meal like an attentive Korean auntie. There's a range of meaty versions, and one vegetarian-ish option filled with soft tofu, vegetables and thick udon noodles (the broth is chicken-based; they may be able to accommodate you if you ask for a non-meat stock.) Although you'll be spoiled by the numerous bowls of complimentary \u003cem>banchan\u003c/em> that'll fill your table, try one of the appetizers, too. \u003ca href=\"http://en.wikipedia.org/wiki/Pajeon\" target=\"_blank\">\u003cem>Pa jeon\u003c/em>\u003c/a>, or a large, fried flour scallion pancake that you dip in soy sauce is perfect for sharing with a group. A spicy, shredded beef and sweet potato noodle soup, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yukgaejang\" target=\"_blank\">yukgaejang\u003c/a>\u003c/em>, will clear your sinuses. Also recommended are their barbecue dishes, such as \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Galbi\" target=\"_blank\">kalbi\u003c/a>\u003c/em>, or broiled, marinated short ribs and spicy grilled pork, or \u003cem>daeji bulgogi\u003c/em>. And if you fall in love with their housemade \u003cem>kimchi\u003c/em>, you can buy some to take with you -- just ask your server. They have limited parking available behind the restaurant as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://casserolehouse.com/\" target=\"_blank\">Casserole House\u003c/a>\u003c/strong>\u003cbr>\n4301 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/txWmV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 601-6001\u003cbr>\nHours: 11am-10pm daily, except Sundays 1-10pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the somewhat shabby, windowless brick building on the corner of Telegraph and MacArthur doesn't look too inviting on the outside, don't be fooled by its plain exterior. Seoul Gomtang lives up to its name and offers a delectable variety of soups and other dishes, including its namesake. \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Gomguk\" target=\"_blank\">Gom tang\u003c/a>\u003c/em> is a rich, milky white broth made by gently simmering meat and bones for hours. While the restaurant seems to cater to a primarily Korean clientele, the servers speak English and the menus are bilingual -- though look for the one with images if you're having trouble deciphering what to order. \u003cem>Gori gom tang\u003c/em> is described as a \"thick broth of thoroughly cooked ox tail\" (for images, visit \u003ca href=\"http://www.yelp.com/biz_photos/seoul-gomtang-oakland?select=zwt8GDdy3eNSmRZuTIFVsg#zwt8GDdy3eNSmRZuTIFVsg\" target=\"_blank\">their listing on Yelp\u003c/a> as I neglected to take a photo.) Add scallions and sea salt (canisters of both will already be on your table) to flavor the simple soup filled with chunks of oxtail on the bone. For a cool soup on a hot day, \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Naengmyeon\" target=\"_blank\">Mul naengmyeon\u003c/a>\u003c/em> is a fine choice. Described as \"cold noodle with beef\" on the menu, buckwheat noodles swim in a tangy broth garnished with boiled egg, pickled cucumbers and radish as well as shredded beef. Use the mustard and vinegar condiments if you'd like to spice up your soup, and if you find the noodles too long and unwieldy, don't hesitate to use the scissors your server gives to you beforehand. While the \u003cem>banchan\u003c/em> consists of just three kinds of \u003cem>kimchi\u003c/em> -- cucumber, cabbage and radish -- they're all you need to accompany your meal and refills are available upon request. Two tasty side dishes are the plump \u003cem>jin mandoo\u003c/em>, or steamed dumplings stuffed with pork and tofu, and \u003cem>hae mool pajun\u003c/em>, an oversized fried pancake packed with peppers, green onions, oysters and squid. Limited parking is available behind the restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://seoulgomtang.com/\" target=\"_blank\">Seoul Gomtang\u003c/a>\u003c/strong>\u003cbr>\n3801 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zP1Kk\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 597-9989\u003cbr>\nHours: Mon-Fri 9am-11pm; Sat-Sun 7am-11pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://gogitime.com/#about\" target=\"_blank\">Gogi Time\u003c/a>\u003c/strong>\u003cbr>\n2600 Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/7MDnR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 834-5757\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/GogiTime\" target=\"_blank\">Gogi Time\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/GogiTime\" target=\"_blank\">@GogiTime\u003c/a>\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>If you're seeking a reasonably-priced, DIY Korean BBQ experience, Gogi Time, which translates to \"Meat Time,\" is the place to go if you want to grill your own seafood and meat tableside. For a set price (with a 2 person minimum), you can choose from several sections to assemble your own all-you-can eat meal: appetizers; stews; items for the grill; wraps; condiments; rice. \u003cem>Bulgogi\u003c/em>, pork belly and spicy pork are excellent options, as well as baby octopus. Pace yourself and cook just a few slices at a time over the hot wood coals, or you may find your meat will be done before you're ready to dig in. Top with garlic, chilies and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Doenjang\" target=\"_blank\">doenjang\u003c/a>\u003c/em>, or a mild fermented soybean paste, then wrap it all in lettuce to enjoy as a mini-Korean burrito (or \u003ca href=\"http://en.wikipedia.org/wiki/Ssam\" target=\"_blank\">ssam\u003c/a>). Ask for more servings if you've still got room, if you're not filled up on side dishes like the soft tofu stew (\u003cem>sundubu jigae\u003c/em>) and \u003cem>banchan\u003c/em>. Soon you'll be rolling out the door, perfumed in BBQ smoke, once you finish your lavish feast. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While the sign out front declares that Chef Yu / Yuyu Za Zang is a Chinese restaurant, it actually specializes in \u003ca href=\"http://en.wikipedia.org/wiki/Korean_Chinese_cuisine\" target=\"_blank\">Korean-style Chinese\u003c/a> food. Although it does have a separate menu with Kung Pao Chicken, Mongolian Beef and other typical Chinese dishes, go to their newish location on Telegraph Avenue (they moved just up the block from their former spot near MacArthur) for their homemade noodle dishes. The standout is the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Jajangmyeon\" target=\"_blank\">za zang myun\u003c/a>\u003c/em>: a heaping bowl of wheat flour noodles topped with a salty, sautéed black soybean sauce with pork, onions and other vegetables. It's traditionally served with bright yellow \u003ca href=\"http://en.wikipedia.org/wiki/Takuan\" target=\"_blank\">pickled daikon radish\u003c/a> and diced raw onions for dipping into a small dish of plain black soybean sauce. You can also get the same \u003cem>za zang\u003c/em> sauce over rice with an omelet, and it comes with a small spicy bowl of complimentary \u003cem>jam pong\u003c/em> soup. For a hotter version of sweet-and-sour chicken, \u003cem>gan poong ki\u003c/em> is filled with tender bites of boneless fried chicken in a sugary-spicy glaze. Also highly recommended are the pork and vegetable fried dumplings. While a special, pricier menu of additional Korean-Chinese dishes is only noted on a sign handwritten in Korean on the wall -- including \u003cem>pal bo chae\u003c/em> (a stir-fried seafood & vegetable medley) and \u003cem>hae sam tang\u003c/em> (braised sea cucumber dish) -- ask your server about those dishes if you're curious. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review Luka's Taproom, King of Falafel, La Costanera",
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"content": "\u003cfigure id=\"attachment_83704\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 12 airs this eve, Thursday, June 19, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-king-of-falafel-la-costanera-check-please-bay-area-reviews/\">twelfth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-lounge-restaurant-info/\" target=\"_blank\">\u003cstrong>Luka's Taproom and Lounge\u003c/strong>\u003c/a> serves Oakland Creole pub food in Uptown Oakland.\u003c/li>\n\u003cfigure id=\"attachment_83700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\" alt=\"Fried Catfish with Kale at Luka's Taproom and Lounge\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Catfish with Kale at Luka's Taproom and Lounge\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/king-of-falafel-restaurant-info/\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> serves Mediterranean cuisine on Divisadero in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\" alt=\"Vegetarian Plate at King of Falafel\" width=\"1000\" height=\"556\" class=\"size-full wp-image-83701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian Plate at King of Falafel\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/la-costanera-restaurant-info/\" target=\"_blank\">\u003cstrong>La Costanera Restaurant\u003c/strong>\u003c/a> serves seafood and contemporary Peruvian cuisine in Montara.\u003c/li>\n\u003cfigure id=\"attachment_83702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\" alt=\"Ceviche Pescado at La Costanera Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceviche Pescado at La Costanera Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/pisco-check-please-bay-area-wine-tips/\">Pisco\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=-MbZGxlYVYQ]\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_83704\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp912group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-83704\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth and final episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 12 airs this eve, Thursday, June 19, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-king-of-falafel-la-costanera-check-please-bay-area-reviews/\">twelfth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/lukas-taproom-lounge-restaurant-info/\" target=\"_blank\">\u003cstrong>Luka's Taproom and Lounge\u003c/strong>\u003c/a> serves Oakland Creole pub food in Uptown Oakland.\u003c/li>\n\u003cfigure id=\"attachment_83700\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/lukas-1000.jpg\" alt=\"Fried Catfish with Kale at Luka's Taproom and Lounge\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83700\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Catfish with Kale at Luka's Taproom and Lounge\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/king-of-falafel-restaurant-info/\" target=\"_blank\">\u003cstrong>King of Falafel\u003c/strong>\u003c/a> serves Mediterranean cuisine on Divisadero in San Francisco.\u003c/li>\n\u003cfigure id=\"attachment_83701\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/king-falafel1000.jpg\" alt=\"Vegetarian Plate at King of Falafel\" width=\"1000\" height=\"556\" class=\"size-full wp-image-83701\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Vegetarian Plate at King of Falafel\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/la-costanera-restaurant-info/\" target=\"_blank\">\u003cstrong>La Costanera Restaurant\u003c/strong>\u003c/a> serves seafood and contemporary Peruvian cuisine in Montara.\u003c/li>\n\u003cfigure id=\"attachment_83702\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/la-constanera1000.jpg\" alt=\"Ceviche Pescado at La Costanera Restaurant\" width=\"1000\" height=\"559\" class=\"size-full wp-image-83702\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ceviche Pescado at La Costanera Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/19/pisco-check-please-bay-area-wine-tips/\">Pisco\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/-MbZGxlYVYQ'\n title='//www.youtube.com/embed/-MbZGxlYVYQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "More Beer is Brewing in Berkeley: Westbrae Biergarten and Hoi Polloi Brewpub and Beat Lounge are Now Open",
"title": "More Beer is Brewing in Berkeley: Westbrae Biergarten and Hoi Polloi Brewpub and Beat Lounge are Now Open",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"aligncenter size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22-e1402633927507-190x190.jpg\" alt=\"Westbrae Biergarten\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-83373\">\u003c/a>More options for beer lovers in Berkeley have recently popped up as \u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> and \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a> are now open for business. Westbrae had been operating in soft launch mode for several weeks, but officially made its public debut yesterday evening to a lively crowd. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003c/strong>\u003cbr>\n1280 Gilman Street (between Santa Fe Avenue & Curtis Street), Berkeley [\u003ca href=\"https://goo.gl/maps/YIAgl\" target=\"_blank\">map\u003c/a>] Ph: N/A Hours: Sun.-Thurs. 11AM-9PM; Fri.-Sat. 11AM-10PM\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose \u003ca href=\"http://berkeley.patch.com/groups/business-news/p/biergarten-with-food-trucks-proposed-for-gilman-curtis-lot\" target=\"_blank\">grandfather founded the adjacent Westbrae Nursery\u003c/a>) have created a spacious, family-oriented oasis in the heart of north Berkeley.\u003c/p>\n\u003cp>Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the \u003ca href=\"http://www.fifa.com/\" target=\"_blank\">World Cup\u003c/a> on its two large monitors for fans. And as Brazil had squared off against Croatia for the first game, there were plenty of Brazilian flags in evidence -- especially with the second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro's Brazil Cafe\u003c/a> on site selling its popular South American casual cuisine to its customers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83365,83364,83352\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae03.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-83354\">\u003c/a>\u003c/p>\n\u003cp>There's plenty of seating options, with clusters of picnic tables, wooden lawn chairs, reclaimed wine barrel tables and even a fire pit situated throughout the garden. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83356,83362,83372\"]\u003c/p>\n\u003cp>Food from Pedro's ranges from $7-$10, with bar bites, sandwiches, salads and rice bowls for sale. And more street food trucks such as \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a> should be setting up shop in the future. \u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83394,83371,83369\"]\u003c/p>\n\u003cp>In addition to the international, regional and local beers available (pints $6, liter steins $12), Oakland's \u003ca href=\"http://aleindustries.com/our_beers\" target=\"_blank\">Ale Industries\u003c/a> and Sacramento-based \u003ca href=\"http://ruhstallerbeer.com/\" target=\"_blank\">Ruhstaller\u003c/a> were both offering free tastings of their craft beers. \u003c/p>\n\u003cfigure id=\"attachment_83361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\" alt=\"Reps from Ruhstaller and Ale Industries\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reps from Ruhstaller and Ale Industries\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"83388,83367,83366\"]\u003c/p>\n\u003cfigure id=\"attachment_83368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\" alt=\"Liter and Pint of Drake's 1500 IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liter and Pint of Drake's 1500 Pale Ale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a>\u003c/strong>\u003cbr>\n1763 Alcatraz Avenue @ Adeline, Berkeley [\u003ca href=\"https://goo.gl/maps/m6wMv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 858-7334\u003cbr>\nHours: Closed Mondays; Tues. 6PM-10PM; Wed.-Thurs. 2PM-12AM; Fri.-Sat. 2PM-2AM; Sun. 2PM-10PM\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\" alt=\"Hoi Polloi\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoi Polloi\u003c/figcaption>\u003c/figure>\n\u003cp>Beer is also a family affair for Viet Vu, the brewmaster and owner of The Hoi Polloi Brewpub and Beat Lounge in south Berkeley. \"My father got me interested in craft beer due to him being a professional brewer,\" commented Vu via email. \"We spent many years hanging out at brewpubs wherever we were in the world and tasting whatever craft/micro beers that were available in stores or at the pubs. We talked about opening a brewpub or brewery together some day, but then he passed. I thought that was the end of our brewery dreams, but a year later decided to move forward with it.\" His brother also works with Vu at Hoi Polloi, and his wife pitches in \"when she's not working at her '9-5' job.\"\u003c/p>\n\u003cp>Vu started off as a homebrewer, but then \"received my formal brewing education for the \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/courses-in-english/courses/eventsperyear/1-WBA%20Master%20Brewer%20Program\" target=\"_blank\">World Brewing Academy master brewer program\u003c/a> (a joint program of the \u003ca href=\"http://www.siebelinstitute.com/\" target=\"_blank\">Siebel Institute\u003c/a> in Chicago and \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/student-information/munich-campus\" target=\"_blank\">Doemans Academy\u003c/a> located in Munich, Germany). I also interned at a brewpub in located in a suburb south of Chicago and worked part-time for \u003ca href=\"http://devilscanyon.com/\" target=\"_blank\">Devil's Canyon Brewing Company\u003c/a> in Belmont, CA.\"\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"83396,83402,83399,83403,83401,83405\"]\u003c/p>\n\u003cp>Settling in after \u003ca href=\"http://www.berkeleyside.com/2013/03/21/nano-brewpub-and-lounge-planned-for-alcatraz-ave/\" target=\"_blank\">renovating the space\u003c/a>, \"we ended up choosing our location because we recognized that the Lorin District of Berkeley was a commercially neglected part of that city. We also felt that it had great potential with anchor tenants such as the Tuesday farmers' market, \u003ca href=\"http://www.sweetadelineintl.org/\" target=\"_blank\">Sweet Adeline's\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/vault-cafe-berkeley\" target=\"_blank\">The Vault Cafe\u003c/a>, \u003ca href=\"http://www.biketopiaberkeley.org/\" target=\"_blank\">Biketopia Community Workshop\u003c/a>, and \u003ca href=\"http://nickslounge.com/\" target=\"_blank\">Nick's Lounge\u003c/a>,\" said Vu.\u003c/p>\n\u003cp>\"Newer businesses were also in the planning stages such as our next door neighbors, \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/28/cruising-for-caffeine-4th-annual-coffee-ride/\" target=\"_blank\">Alchemy Collective\u003c/a>, and \u003ca href=\"https://www.facebook.com/EmpressVintage\" target=\"_blank\">Empress Vintage\u003c/a>. The combination of a changing business climate in the district, complimented by ease of accessibility by public transpiration (Ashby BART's within 3 blocks), and more importantly, a relatively young, ethnically, culturally and economically diverse population resided in the district. We felt that this was the type of neighborhood that we wanted to be in. It really reflected the type of environment that we grew up with in California.\"\u003c/p>\n\u003cfigure id=\"attachment_83409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\" alt=\"Stone Imperial Russian Stout & Port Brewing Wipeout IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Imperial Russian Stout & Port Brewing Wipeout IPA\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\" alt=\"Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\u003c/figcaption>\u003c/figure>\n\u003cp>The nano-brewing takes place in the back space of Hoi Polloi with a 3-barrel system that produces \"primarily session classic style American ales. We will also produce a variety of lagers, wheat beers, and season beers. Our selection will expand from our two house beers to four house beers. We also have 12 guest taps (which includes a cider offering) along with wine. We have no immediate or future plans for commercial sales, but we are not ruling it out.\"\u003c/p>\n\u003cp>And the origins of their quirky name? It reflects their background and work ethic. \u003c/p>\n\u003cblockquote>\u003cp>\"We felt that the meaning of 'Hoi Polloi' defines who we are and where we come from. We grew up in a working class family. Our values solidly align with that class and always will. We felt emotionally compelled to pay homage to the working masses and the common people who built our country and continue to make this community and this country so great. In an era of widening class divide and decreasing economic and social mobility, we felt that we needed wear our pride on our sleeves, so to speak.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>The sleek, minimalist bar is lined with stools that faces a brick wall (with movies projected onto its surface) and additional standing room along a narrow wooden ledge. All beers are $5 and wines are $7/glass. There's also complimentary truffle oil and salt popcorn that's freshly prepared onsite for patrons, and you're encouraged to bring takeout from \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a> next door.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\">\u003cimg class=\"aligncenter size-full wp-image-83363\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae12.jpg\" alt=\"Westbrae Biergarten\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae22-e1402633927507-190x190.jpg\" alt=\"Westbrae Biergarten\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-83373\">\u003c/a>More options for beer lovers in Berkeley have recently popped up as \u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a> and \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a> are now open for business. Westbrae had been operating in soft launch mode for several weeks, but officially made its public debut yesterday evening to a lively crowd. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://westbraebiergarten.com/\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003c/strong>\u003cbr>\n1280 Gilman Street (between Santa Fe Avenue & Curtis Street), Berkeley [\u003ca href=\"https://goo.gl/maps/YIAgl\" target=\"_blank\">map\u003c/a>] Ph: N/A Hours: Sun.-Thurs. 11AM-9PM; Fri.-Sat. 11AM-10PM\u003c/p>\n\u003cp>Husband-and-wife co-owners Carl and Linda Lasagna (whose \u003ca href=\"http://berkeley.patch.com/groups/business-news/p/biergarten-with-food-trucks-proposed-for-gilman-curtis-lot\" target=\"_blank\">grandfather founded the adjacent Westbrae Nursery\u003c/a>) have created a spacious, family-oriented oasis in the heart of north Berkeley.\u003c/p>\n\u003cp>Soccer fans are in luck, as Westbrae will be providing ongoing coverage of the \u003ca href=\"http://www.fifa.com/\" target=\"_blank\">World Cup\u003c/a> on its two large monitors for fans. And as Brazil had squared off against Croatia for the first game, there were plenty of Brazilian flags in evidence -- especially with the second outpost of \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro's Brazil Cafe\u003c/a> on site selling its popular South American casual cuisine to its customers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Food from Pedro's ranges from $7-$10, with bar bites, sandwiches, salads and rice bowls for sale. And more street food trucks such as \u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a> should be setting up shop in the future. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In addition to the international, regional and local beers available (pints $6, liter steins $12), Oakland's \u003ca href=\"http://aleindustries.com/our_beers\" target=\"_blank\">Ale Industries\u003c/a> and Sacramento-based \u003ca href=\"http://ruhstallerbeer.com/\" target=\"_blank\">Ruhstaller\u003c/a> were both offering free tastings of their craft beers. \u003c/p>\n\u003cfigure id=\"attachment_83361\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae10.jpg\" alt=\"Reps from Ruhstaller and Ale Industries\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Reps from Ruhstaller and Ale Industries\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cfigure id=\"attachment_83368\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/westbrae17.jpg\" alt=\"Liter and Pint of Drake's 1500 IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83368\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Liter and Pint of Drake's 1500 Pale Ale\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub and Beat Lounge\u003c/a>\u003c/strong>\u003cbr>\n1763 Alcatraz Avenue @ Adeline, Berkeley [\u003ca href=\"https://goo.gl/maps/m6wMv\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 858-7334\u003cbr>\nHours: Closed Mondays; Tues. 6PM-10PM; Wed.-Thurs. 2PM-12AM; Fri.-Sat. 2PM-2AM; Sun. 2PM-10PM\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/hoipolloibrewpub\" target=\"_blank\">Hoi Polloi Brewpub\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_83397\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloi02.jpg\" alt=\"Hoi Polloi\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83397\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hoi Polloi\u003c/figcaption>\u003c/figure>\n\u003cp>Beer is also a family affair for Viet Vu, the brewmaster and owner of The Hoi Polloi Brewpub and Beat Lounge in south Berkeley. \"My father got me interested in craft beer due to him being a professional brewer,\" commented Vu via email. \"We spent many years hanging out at brewpubs wherever we were in the world and tasting whatever craft/micro beers that were available in stores or at the pubs. We talked about opening a brewpub or brewery together some day, but then he passed. I thought that was the end of our brewery dreams, but a year later decided to move forward with it.\" His brother also works with Vu at Hoi Polloi, and his wife pitches in \"when she's not working at her '9-5' job.\"\u003c/p>\n\u003cp>Vu started off as a homebrewer, but then \"received my formal brewing education for the \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/courses-in-english/courses/eventsperyear/1-WBA%20Master%20Brewer%20Program\" target=\"_blank\">World Brewing Academy master brewer program\u003c/a> (a joint program of the \u003ca href=\"http://www.siebelinstitute.com/\" target=\"_blank\">Siebel Institute\u003c/a> in Chicago and \u003ca href=\"http://www.siebelinstitute.com/courses-a-programs/student-information/munich-campus\" target=\"_blank\">Doemans Academy\u003c/a> located in Munich, Germany). I also interned at a brewpub in located in a suburb south of Chicago and worked part-time for \u003ca href=\"http://devilscanyon.com/\" target=\"_blank\">Devil's Canyon Brewing Company\u003c/a> in Belmont, CA.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Settling in after \u003ca href=\"http://www.berkeleyside.com/2013/03/21/nano-brewpub-and-lounge-planned-for-alcatraz-ave/\" target=\"_blank\">renovating the space\u003c/a>, \"we ended up choosing our location because we recognized that the Lorin District of Berkeley was a commercially neglected part of that city. We also felt that it had great potential with anchor tenants such as the Tuesday farmers' market, \u003ca href=\"http://www.sweetadelineintl.org/\" target=\"_blank\">Sweet Adeline's\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/vault-cafe-berkeley\" target=\"_blank\">The Vault Cafe\u003c/a>, \u003ca href=\"http://www.biketopiaberkeley.org/\" target=\"_blank\">Biketopia Community Workshop\u003c/a>, and \u003ca href=\"http://nickslounge.com/\" target=\"_blank\">Nick's Lounge\u003c/a>,\" said Vu.\u003c/p>\n\u003cp>\"Newer businesses were also in the planning stages such as our next door neighbors, \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/04/28/cruising-for-caffeine-4th-annual-coffee-ride/\" target=\"_blank\">Alchemy Collective\u003c/a>, and \u003ca href=\"https://www.facebook.com/EmpressVintage\" target=\"_blank\">Empress Vintage\u003c/a>. The combination of a changing business climate in the district, complimented by ease of accessibility by public transpiration (Ashby BART's within 3 blocks), and more importantly, a relatively young, ethnically, culturally and economically diverse population resided in the district. We felt that this was the type of neighborhood that we wanted to be in. It really reflected the type of environment that we grew up with in California.\"\u003c/p>\n\u003cfigure id=\"attachment_83409\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers1.jpg\" alt=\"Stone Imperial Russian Stout & Port Brewing Wipeout IPA\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83409\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stone Imperial Russian Stout & Port Brewing Wipeout IPA\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83410\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/hoipolloibeers2.jpg\" alt=\"Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\" width=\"1000\" height=\"561\" class=\"size-full wp-image-83410\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tahoe Mtn. Saison & Gigantic Brewing Co. Hefeweizen\u003c/figcaption>\u003c/figure>\n\u003cp>The nano-brewing takes place in the back space of Hoi Polloi with a 3-barrel system that produces \"primarily session classic style American ales. We will also produce a variety of lagers, wheat beers, and season beers. Our selection will expand from our two house beers to four house beers. We also have 12 guest taps (which includes a cider offering) along with wine. We have no immediate or future plans for commercial sales, but we are not ruling it out.\"\u003c/p>\n\u003cp>And the origins of their quirky name? It reflects their background and work ethic. \u003c/p>\n\u003cblockquote>\u003cp>\"We felt that the meaning of 'Hoi Polloi' defines who we are and where we come from. We grew up in a working class family. Our values solidly align with that class and always will. We felt emotionally compelled to pay homage to the working masses and the common people who built our country and continue to make this community and this country so great. In an era of widening class divide and decreasing economic and social mobility, we felt that we needed wear our pride on our sleeves, so to speak.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>The sleek, minimalist bar is lined with stools that faces a brick wall (with movies projected onto its surface) and additional standing room along a narrow wooden ledge. All beers are $5 and wines are $7/glass. There's also complimentary truffle oil and salt popcorn that's freshly prepared onsite for patrons, and you're encouraged to bring takeout from \u003ca href=\"http://easycreole.com/\" target=\"_blank\">Easy Creole\u003c/a> next door.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>[gallery link=\"file\" ids=\"82984,82997,83006,82993,82994,82995\"]\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>[gallery link=\"file\" ids=\"82988,82986,82990,82985,82991,82989\"]\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery link=\"file\" columns=\"2\" ids=\"83010,83009\"]\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n",
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"excerpt": "The eagerly anticipated The Dock at Linden Street, the joint venture from acclaimed chef/owner James Syhabout and Linden Street Brewery's Adam Lamoreaux, opened yesterday in West Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_83000\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\">\u003cimg class=\"size-full wp-image-83000\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock17.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>The eagerly anticipated \u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">The Dock at Linden Street\u003c/a>, the new joint venture from acclaimed chef/owner James Syhabout (\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/\" target=\"_blank\">Commis\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\" target=\"_blank\">Hawker Fare \u003c/a> and \u003ca href=\"http://boxandbells.com/\" target=\"_blank\">Box and Bells\u003c/a>) and \u003ca href=\"http://www.lindenbeer.com/\" target=\"_blank\">Linden Street Brewery\u003c/a>'s Adam Lamoreaux, opened its doors last night. As local food press -- \u003ca href=\"http://sf.eater.com/archives/2014/06/06/the_dock_at_linden_street_beer_and_bites_in_oakland.php\" target=\"_blank\">Eater SF\u003c/a>, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2014/05/28/the-dock-at-linden-street-ready-to-launch-next-week/\" target=\"_blank\">Inside Scoop SF\u003c/a> and \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/05/28/the-dock-at-linden-street-to-open-next-week\" target=\"_blank\">East Bay Express\u003c/a> -- have already written extensively about the genesis of this new beer and casual fine dining establishment located in West Oakland, I'll skip right to my initial impressions of The Dock's edible offerings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But first, my husband and I paid a brief visit to The Beer Shed, Linden Street's newly revamped tasting room with both indoor and outdoor seating. With the warm summery weather gracing us with its presence, the Beer Shed was filled to capacity with happy hour patrons enjoying beers from Linden Street and other California breweries on tap. After downing a pint of \u003ca href=\"http://aleindustries.com/\" target=\"_blank\">Ale Industries'\u003c/a> Rye'd Piper ($5), we were lucky to snag a table right before other hungry diners arrived in full force. (The buzz for their inaugural evening was evident; by the time we left just after 7pm, the wait time was already at two-and-a-half hours.)\u003c/p>\n\u003cfigure id=\"attachment_82987\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\">\u003cimg class=\"size-full wp-image-82987\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock04.jpg\" alt=\"The Beer Shed\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Beer Shed\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a few teaser photographs of The Dock's dishes had already made the rounds on Twitter, I knew there would be some elegant Asian-fusion fare creations on the menu, which was divided into vegetables, seafood, meat, sundaes and desserts.\u003c/p>\n\u003cfigure id=\"attachment_82996\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\">\u003cimg class=\"size-full wp-image-82996\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock13.jpg\" alt=\"The Dock at Linden Street Food Menu\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Dock at Linden Street Food Menu\u003c/figcaption>\u003c/figure>\n\u003cp>We started off with the kohlrabi and hearts of palm salad ($10), a nod to Syhabout's heritage and reminiscent of a classic Thai green papaya salad with sweet-and-sour essence of lime juice, mint and \u003ca href=\"http://en.wikipedia.org/wiki/Sambal\" target=\"_blank\">\u003cem>sambal.\u003c/em>\u003c/a> Garnished with crunchy peanuts and crispy pigs ears' bits (which contributed more contrasting textures than flavors), it pairs well with Linden's New Oakland Glow, a light and lemony session lager (for $5, or get an accompanying shot of rye, bourbon or \u003ca href=\"http://www.belgiangenever.com/\" target=\"_blank\">genever\u003c/a> for a few dollars more.)\u003c/p>\n\u003cfigure id=\"attachment_82999\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\">\u003cimg class=\"size-full wp-image-82999\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock16.jpg\" alt=\"Kohlrabi & Hearts of Palm Salad\" width=\"1000\" height=\"630\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kohlrabi & Hearts of Palm Salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82998\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\">\u003cimg class=\"size-full wp-image-82998\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock15.jpg\" alt=\"Block & Fall: 100 Degrees Rye & New Oakland Glow\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Block & Fall: 100 Degrees Rye & New Oakland Glow\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was the outstanding starter of fried fennel and onion petals ($10). Coated in a tempura batter of black lager and rye flour, the delicate vegetable wisps were accompanied with a creamy trout caviar dip with dill and caraway salt.\u003c/p>\n\u003cfigure id=\"attachment_83001\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\">\u003cimg class=\"size-full wp-image-83001\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock18.jpg\" alt=\"Fried Fennel & Onion Petals\" width=\"1000\" height=\"560\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fried Fennel & Onion Petals\u003c/figcaption>\u003c/figure>\n\u003cp>While our server noted that its small plates menu was designed to encourage sharing, some were best suited for solo dining. The oyster po' boy with skillet-fried oysters, sorrel, tartar sauce (with a packet of hot sauce on the side) on a buttered roll ($15), while definitely a contender for one of the tastiest versions I've had, it yielded only two small bites apiece once we split the slider-sized sandwich -- which felt a wee bit spendy for this item.\u003c/p>\n\u003cfigure id=\"attachment_83004\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\">\u003cimg class=\"size-full wp-image-83004\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock21.jpg\" alt=\"Oyster Po' Boy\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oyster Po' Boy\u003c/figcaption>\u003c/figure>\n\u003cp>The steamed Manila clams in a savory shoyu broth topped with fresh \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Kimchi\" target=\"_blank\">kimchi\u003c/a>\u003c/em>, chunks of thick-cut smoky bacon, garlic chives and chrysanthemum was more ideal for two. We regretted not ordering a side of roti ($3) to soak up the spicy soup from the Korean earthenware bowl.\u003c/p>\n\u003cfigure id=\"attachment_83007\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\">\u003cimg class=\"size-full wp-image-83007\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock24.jpg\" alt=\"Steamed Clams\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Steamed Clams\u003c/figcaption>\u003c/figure>\n\u003cp>The next two dishes were my personal favorites: falafel waffle with merguez sausage, yogurt, pickled onions and parsley ($13) and the French-inspired poached egg \u003ca href=\"http://en.wikipedia.org/wiki/Bordelaise_sauce\" target=\"_blank\">bordelaise\u003c/a> with bone marrow vinaigrette and roasted sunchokes and trumpet mushrooms in a cast iron vessel ($13). These unique renditions of familiar favorites were both visually stunning and absolutely delicious.\u003c/p>\n\u003cfigure id=\"attachment_83003\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\">\u003cimg class=\"size-full wp-image-83003\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock20.jpg\" alt=\"Falafel Waffle\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Falafel Waffle\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_83002\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\">\u003cimg class=\"size-full wp-image-83002\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/dock19.jpg\" alt=\"Poached Egg Bordelaise\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poached Egg Bordelaise\u003c/figcaption>\u003c/figure>\n\u003cp>As nearby residents, we had to try the confection named after our neighborhood, the \"West Oakland Tan\" ($7): chocolate and vanilla ice cream swirled with real butterscotch syrup, miniature malt balls, fresh whipped cream and a mix of graham crackers and brownies crumbles. And \u003ca href=\"http://factionbrewing.com/\" target=\"_blank\">Faction Brewing's\u003c/a> Puddy Porter ($5) is great dessert beer to finish off your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With its beautifully appointed space and reclaimed wood interior -- although its relaxed ambiance is occasionally interrupted by the noise from Amtrak trains passing through -- The Dock is a fine addition to Syhabout's family of East Bay restaurants. And the service was impeccable, even with the busy rush of opening night. But while the Dock's food is above and beyond what you'd find at an average bar, so are the prices; be prepared to spend a little more if you want to have a more substantial meal. I recommend diving in with a tapas bar-style mindset for a leisurely moveable feast: stop into the adjacent \u003ca href=\"http://www.campovida.com/\" target=\"_blank\">Campovida\u003c/a> tasting room for a glass of wine, sample a few selections at The Dock, then relax with a final beer on The Beer Shed's patio. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thedockoakland.com/\" target=\"_blank\">\u003cstrong>The Dock at Linden Street\u003c/strong>\u003c/a>\u003cbr>\n95 Linden Street at 7th Street, Oakland [\u003ca href=\"https://goo.gl/maps/0TdBd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: 510-338-3965\u003cbr>\nHours: Tues.-Sat. 5:30PM-9:30PM\u003cbr>\nBeer Shed: Mon.-Fri. 4:30PM-Closed; Sat.-Sun. 11:30AM-Closed\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/THEDOCKoakland\" target=\"_blank\">@THEDOCKoakland\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino",
"title": "Watch Check, Please! Bay Area review: Lanna Thai, 20 Spot, Chalet Ticino",
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"content": "\u003cfigure id=\"attachment_82853\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 10 airs this eve, Thursday, June 5, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=D0odpoZUhFo]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Reviewed: Thai cuisine in Livermore, French-influenced California small plates in San Francisco, and Swiss-Italian cuisine in Foster City",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82853\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cp910-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 10 airs this eve, Thursday, June 5, at 7:30 p.m. on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-20-spot-chalet-ticino-check-please-bay-area-reviews/\">tenth episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/lanna-thai-restaurant-info/\" target=\"_blank\">\u003cstrong>Lanna Thai\u003c/strong>\u003c/a> serves Thai cuisine in Livermore.\u003c/li>\n\u003cfigure id=\"attachment_82847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000.jpg\" alt=\"Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82848\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chix-dumpling-shooters1000a.jpg\" alt=\"Shooting Lanna Thai's Chicken Dumpling Shooters\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82848\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shooting Lanna Thai's Chicken Dumpling Shooters\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/20-spot-restaurant-info/\" target=\"_blank\">\u003cstrong>20 Spot\u003c/strong>\u003c/a> serves French-influenced California small plates in San Francisco's Mission.\u003c/li>\n\u003cfigure id=\"attachment_82850\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-oysters.jpg\" alt=\"20 Spot's Oysters on the Half Shell\" width=\"1000\" height=\"559\" class=\"size-full wp-image-82850\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Oysters on the Half Shell\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_82849\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/20-spot1000-cheeseplate.jpg\" alt=\"20 Spot's Cheese Plate \" width=\"1000\" height=\"560\" class=\"size-full wp-image-82849\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">20 Spot's Cheese Plate\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/chalet-ticino-restaurant-info/\" target=\"_blank\">\u003cstrong>Chalet Ticino\u003c/strong>\u003c/a> serves Swiss-Italian cuisine in Foster City. The dishes reflect the three regions of Switzerland: French, German and Italian.\u003c/li>\n\u003cfigure id=\"attachment_82851\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/chalet-ticino1000.jpg\" alt=\"Chalet Ticino's Chicken Milanese with Gnocchi\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chalet Ticino's Chicken Milanese with Gnocchi\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> on \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/05/red-wines-from-chile-check-please-bay-area-wine-tips/\">red wines from Chile\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/D0odpoZUhFo'\n title='//www.youtube.com/embed/D0odpoZUhFo'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice",
"title": "Dennis Leary’s Chef-Crafted Sandwiches at Cafe Terminus are an Excellent Lunch Choice",
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"content": "\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n",
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"excerpt": "Chef Dennis Leary and bartender Eric Passetti opened Cafe Terminus, a Financial District joint that operates as a restaurant by day and bar by night. Leary's sandwiches have received much acclaim, but are they worth braving the lunch rush to eat? Kate Williams takes a look.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82735\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-sign.jpg\" alt=\"Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\" width=\"1000\" height=\"591\" class=\"size-full wp-image-82735\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cafe Terminus is a sandwich restaurant and bar in the Financial District. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>It is not often that I find myself heading to the financial district for a meal. I don’t work downtown, and most of the places serving dinner come with price tags equal to several months worth of savings. Plus, I don’t really run with the suit-and-tie crowd (nor the equally flush designer hoodie-and-jeans crowd). But then appeared Cafe Terminus, the little multipurpose restaurant/bar that could. \u003c/p>\n\u003cp>\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a> is one of a few joint ventures between chef \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/27/chef-dennis-leary-one-new-farm-two-new-restaurants/\">Dennis Leary\u003c/a> of Canteen fame and bartender Eric Passetti of \u003ca href=\"http://www.thehouseofshields.com/\">House of Shields\u003c/a>, and it opened last fall. In the mornings, the restaurant serves freshly baked pastries and hot breakfast sandwiches alongside house-roasted coffee—think blueberry muffins and oozing eggs on brioche. Around lunchtime, they transition into a take-out sandwich and salad joint, slinging revamped iterations of classic lunch items. (Leary perfected his sandwich skills at nearby lunch joint, \u003ca href=\"https://twitter.com/sentinelspecial\">The Sentinal\u003c/a>.) After work, Cafe Terminus becomes a bar, specializing in absinthe cocktails. Leary keeps the kitchen running until late night, so you can still nosh on the sandwiches late into the evening while sipping on a drink or two. In other words, it’d be possible to stay all day and almost all night in their small dining room. You might get some strange looks, but you’d want for nothing.\u003c/p>\n\u003cfigure id=\"attachment_82734\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cafe-terminus-bar.jpg\" alt=\"The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\" width=\"1000\" height=\"682\" class=\"size-full wp-image-82734\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar is managed by Eric Passetti, a longtime partner of chef and sandwich expert Dennis Leary. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>I’ve yet to fully try out this idea, but I have settled in for an hour-plus lunch break and been more than happy I did.\u003c/p>\n\u003cp>The lunch menu changes daily; you can \u003ca href=\"http://terminussf.com/\">check in online\u003c/a> starting around 11am if you’re picky, or just show up and eat what’s served. There’ll always be a choice between a few sandwiches and salads, plus a soup and a couple of desserts. On my visit, I skipped the tempting roast turkey with apple chutney and cheddar cheese ($9) as well as the Vietnamese-style barbecue pork with mint, cabbage and lime ($9.50) and the deviled egg salad sandwich ($9). Instead, I settled on a classic rare roast beef ($10). Each sandwich comes piled high on a housemade seeded bun.\u003c/p>\n\u003cfigure id=\"attachment_82733\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/business-lunch-special-2.jpg\" alt=\"The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\" width=\"1000\" height=\"701\" class=\"size-full wp-image-82733\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The $15 “Business Lunch Special” includes a sandwich, bag of chips, and pint of beer. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>For the best deal, and the most enjoyable lunch break, splurge on the “Business Lunch Special,” which comes with a pint of beer and a bag of Tim’s potato chips—ultra-crisp, ultra-salty, and ultra-good with a pale ale. Lunch arrives quickly in a take-out box, ready to rush back out the door, but most customers snag a table and eat straight out of the box. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The roast beef itself, while tender, rare, and well seasoned, is the least remarkable aspect of the sandwich. Even the lettuce is handled with care and has a fresh, distinct crunch that brings necessary textural contrast. A generous smear of housemade mayonnaise melts into the bread; its luscious creaminess and faint sweetness will make even \u003ca href=\"http://www.dukesmayo.com/\">Duke’s\u003c/a> fans forget about the store-bought spread. The horseradish-spiked cream cheese slathered on the top half of the bread isn’t particularly spicy, but you certainly won’t forget it’s there. Then there are the smoked pickled onions. I’m not sure how Leary figured out how to get smoke into those vinegary slivers, but I’m just fine leaving this one particular food a mystery. Tang, smoke, and crunch are the perfect foil to the lean roast beef. \u003c/p>\n\u003cfigure id=\"attachment_82736\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/roast-beef-sandwich-close-up-2.jpg\" alt=\"Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\" width=\"1000\" height=\"758\" class=\"size-full wp-image-82736\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Leary’s roast beef sandwich comes with house made mayonnaise, crisp lettuce, smoked pickled onions, and horseradish cream cheese. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>But the best part of the sandwich is that eggy, brioche-like bread. Tear off a corner to eat on its own for a sweet and rich taste of what all sandwiches should be upon. Like a good burger bun, the hearty slices are substantial enough to support the generous filling, but they also squish down so it’s possible to get all the components in one bite. Leary’s bread will make you wonder why anyone would serve a sandwich on crusty bread, or (even more jarring) a crisp baguette.\u003c/p>\n\u003cp>I’m not one to pass up on a sandwich, so I eschewed the salads that day. But both the chicken and kale salad and the vegetarian asparagus and mushroom salad on the menu that day were a common sight in the dining room. Both are served, happily, with the wonderful bread. \u003c/p>\n\u003cp>A $15 sandwich and beer lunch isn’t going to replace my usual cheapskate meal of whatever leftovers are in the fridge, but it’s certainly worth the trip every once in awhile—at least until I can figure out how to have Leary’s bread in my kitchen 24/7.\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://terminussf.com/\">Cafe Terminus\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/2LQNcR\">Map\u003c/a>\u003cbr>\n16 California Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 952-0481\u003c/p>\n\u003cp>Hours:\u003cbr>\nMon-Fri 7am-2am, Sat 4:30pm-2am, Sun 4:30pm-10pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Facebook: \u003ca href=\"https://www.facebook.com/pages/Cafe-Terminus/1425710297656709\">Cafe Terminus\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/cafeterminussf\">@CafeTerminusSF\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
"title": "A Guide to Great Outdoor Dining and Drinking in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/sbisson/5581135012/in/photolist-9vbLZJ-74gDuV-8dcyvs-eYzafW-8mpCAd-8d9fp6-khdeQ-eYzd3S-eYnMRt-eYnNbg-eYzcG7-9RPxQA-eYnMfp-eYnP6X-hbxHth-eYzbQu-eYzc3b-eYzbDW-hbxq3V-74kzM3-6n1ZT7-74r4aY-khdaU-8oj33G-fey5cA-3hdTn-a3RMum-7GCFGm-fnt6dU-a3RAed-9W3WMr-fYJmLw-AR8AA-6zNzEi-5QDyHL-aoMUfx-d2dfSU-9W6LjY-9W3Xak-9W3X4k-9W6L7G-9W6KRN-9W6LiA-9W6LAh-9W6Lq5-9W3W7i-9W3Wxn-9W3Wwv-9W6KzE-9W3WUP\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5581135012_1128a1df26_z.jpg\" alt=\"Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-82696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With the heat wave last month, San Franciscans flocked to parks and beaches and asked each other that often-forgotten question in our foggy city: Where can one eat outdoors? Well, it's bound to be a hot summer now, so you'll have plenty of time to try these cool spots on the hot days.\u003c/p>\n\u003cp>Either enjoy a meal and cold glass of wine on a hidden backyard patio or drink the warm nights away on rooftop lounges. Of course, don't forget to bring a jacket -- this is still San Francisco afterall. Our list certainly isn't comprehensive, but includes some of our favorite outdoor restaurants and bars. Share your best outside spots -- if you can spare them -- in the comments below.\u003c/p>\n\u003ch2>Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_82678\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.beachchalet.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1915653989_5c5c472e01_z-190x190.jpg\" alt=\"Photo: Nemo's great uncle/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/maynard/1915653989/in/photolist-3Vhec4-4H3ais-aY3p5-aY311-4H3aB3-7Shy4h-7ShvRU-7SehHZ-4pGJ8T-8SHqq-7SefoD-7SeghF-7Shw7Q-7SefLv-8oYj1-8oYfL-6JCvu8-mmBnTp-mmBrK2-mmCbVP-mmDjaN-mmCcoH-mmBriv-mmDiGy-mmBo6P-mmDeuW-mmDjYw-mmBh8X-4NoRUY-8boY58-4HMQdD-83Jtvy-83Ju7q-mmDfBL-4GcN8s-fPjD2-83Jxdq-83FuYg-mmBooT-mmBkcx-aY2PP-7EjJGp-7EoAcG-7EoAou-6gxZT7-4NjEjM-5wdR26-7EoAr7-7EoAeY-7EoAhj\" target=\"_blank\">Nemo's great uncle/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beachchalet.com/\">The Beach Chalet\u003c/a>\u003c/strong>\u003cbr>\nBrewery, American, $$\u003cbr>\n1000 Great Highway\u003cbr>\n(415) 386-8439\u003cbr>\nMon-Thurs, 9 a.m. – 10 p.m.; Fri, 9 a.m. – 11 a.m.; Sat, 8 a.m. – 11 a.m.; Sun, 8 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Sure, you think it’s just for tourists, but the Beach Chalet is a chalet – on the beach. What’s not to love? Extra bonus: the beers brewed on site are delicious at the end of a busy day. The place is bound to be crowded, though, and if you’d rather stick to a locals-only crowd, then this is not the spot for you.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82680\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://arlequincafe.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5701917945_0d4444e83d_z-190x190.jpg\" alt=\"Photo: Kevin Collins/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/72148272@N00/5701917945/in/photolist-99vn4d-9FRPy6-8LrkwA-78mh7A-aqW8ii-aqW8xi-aqYMnf-aqYNcS-aqYMEJ-aqYNt9-aqYMTy-eabkhh-e4XfC2-7UBnqM-ncp4A1-99sfiK-4tCC25-99sfcT-b4xmSc-8T6dKz-72FYEs-4tCC1S-aF4GLf-4Uj4jq-dojbxs-aEZi5r-bWuvrW-bWuwMN-bWuszm-bWutiL-bWuu5w-dcxg9C-nrsDnA-bWurMq-bWuw95-4Uj5JU-bEL8T4-aCFY23-8sk6sB-aEZQP6-9FRPJk-e68uM2-99siNz-99sgC8-bEL8Hg-bEL8Pi-dEZgZQ-brRfVC-99vooj-7bHysR\" target=\"_blank\">Kevin Collins/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://arlequincafe.com/\">Arlequin Café\u003c/a>\u003c/strong>\u003cbr>\nSandwiches, Wine, Coffee, $$\u003cbr>\n384 Hayes St.\u003cbr>\n(415) 626-1211\u003cbr>\nMon, 8 a.m. – 7 p.m.; Tues-Fri, 8 a.m. – 8 p.m.; Sat, 9 a.m. – 8 p.m.; Sun, 9 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Enjoy some wine and a cheese plate on the hidden back patio. In between the gardens, stone, and wrought-iron, you’ll feel like the mac n’ cheese is a secret you discovered.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82681\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5903146425_8920beb1ef_z-190x190.jpg\" alt=\"Photo: Gina Collecchia/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/recphoto/5903146425/in/photolist-5nm6G-7cxYQr-9ZG1Vs-9ZDanR-dix16F-5yQZky-4rNx9g-7cBRfJ-4y55xT-7cBVx7-bbZDJH-9ZDaLD-7fenJN-aMvDoH-7cxXCg-7cy2TV-7cxUD4-7cy1S4-7cxZcg-7cBSxs-7cBRym-7cxXPR-7cy38T-7cy1ja-7cBPmG-7cxVE8-7cy1zZ-7cxX4X-7cBU2G-7cxXmD-7cBRp5-7cBUxG-7cxWLi-7cxVme-7cxWbe-7cxUT8-7cBMY5-7cxUq6-7cxY62-7cy3hT-7cBUg7-7cBNPJ-7cBRRj-7cxZnR-7cy11F-7cBSqG-N3ALA-N3zvW-N3LLc-N3JWM\" target=\"_blank\">Gina Collecchia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Brunch, $$$\u003cbr>\n2534 Mission St.\u003cbr>\n(415) 648-7600\u003cbr>\nMon-Wed, 6 – 10 p.m.; Thurs, 6 – 11 p.m.; Fri, Sat, 5:30 – 11 p.m.; Sun, 5:30 – 10 p.m. (Brunch: Sat, Sun, 11 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> I once had a friend who drove up from Los Angeles for a cheese plate at Foreign Cinema. It’s not \u003cem>that\u003c/em> good, but there’s a reason Foreign Cinema is a San Francisco classic. Enjoy foreign and independent films screened in the outdoor courtyard during dinner. (A \u003ca href=\"http://www.foreigncinema.com/film/\">schedule\u003c/a> is on their website.) There’s also an art gallery and the adjoining bar, Laszlo, is open until 2 a.m. every night.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82682\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://somastreatfoodpark.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9601376678_25397c2580_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/9601376678/in/photolist-fCryMd-fCryis-fCcgng-dM2KB7-cQCjHS-cQCk1S-fCchFZ-fCchhV-fCrB3C-ddxE1m-fCcgSX-ddxFtE-jEbnxd-kVAXKz-hgE55T-kVAXxR-eMuUeU-kVBzPr-eMj7GN-bH2Wiv-kp215S-mwfVC6-i1RaQR-eg5Gty-eeShN2-epgfQ4-ekeQLn-drzZqL-mkoQh6-g6bmLo-eiDSj6-mwhd41-mwfohT-mwhduS-mwfWh2-mwfUQp-fe9YJF-c1rFYW-bUUFSq-kPSJZD-g6c3oD-ejidoE-f4LJ6H-eiDXr4-ecJWY4-eWPJ6e-ejcwx2-hNXMLi-kFzkp4-e9P74T\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nFood trucks, $\u003cbr>\n428 11th St.\u003cbr>\nMon-Fri, 11 a.m. – 3 p.m. and 5 – 9 p.m.; Sat, 11 a.m. – 10 p.m.; Sun, 11 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t experience outdoor dining in the city without experiencing a food truck park – and no location is more varied and popular than the one in SoMa. Ignore the strange capitalization. Vendors change daily; check online for a \u003ca href=\"http://somastreatfoodpark.com/calender/\">schedule\u003c/a>. Events include karaoke and comedy nights outside amid the trucks.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82684\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zaziesf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3599552138_13e066a46f_z-190x190.jpg\" alt=\"Photo: Krissa Corbett Cavouras/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/petithiboux/3599552138/in/photolist-6u5DrL-5roUWm-9tvwY2-5me1dJ-6ZZxoK-7rHEJb-6vA3db-6vA2Xd-83bUFc-gx2CL-3JD44J-gcUVv1-6m5uSH-6m5uvM-6m5unp-7BzgAD-edSw7M-3kLdC-6S8aZ9-eg15de-eeF2ET-bECDU5-7RHPEa-6KAroR-e3CmYt-aDdi5b-7VGSNH-9o6KUb-9o6Kss-h2G5iF-9o3GKP-efhAZr-h2GYWg-h2GPMK-h2GXUr-h2HGBZ-h2H7um-h2HdDB-h2HNVk-h2GrQ9-h2GgXT-h2HAc4-h2Gb48-h2HfZs-amdXfh-6t6a8L-6t23fz-8dXKnU-dPJJ6u-dPD6LX\" target=\"_blank\">Krissa Corbett Cavouras/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zaziesf.com/\">Zazie\u003c/a>\u003c/strong>\u003cbr>\nFrench, Brunch, $$\u003cbr>\n941 Cole St.\u003cbr>\n(415) 564-5332\u003cbr>\nBrunch: Everyday, 8 a.m. – 2 p.m. Dinner: Sun-Thurs, 5 – 9:30 p.m.; Fri, Sat, 5 – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, the line for brunch is always insane. But, after you get in the front door, head to the back to enjoy your coffee and breakfast on the patio.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82686\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1390508_678238762199917_1462511909_n-190x190.jpg\" alt=\"Photo: Courtesy of Sociale Restaurant\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82686\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Sociale Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/strong>\u003cbr>\nItalian, $$$\u003cbr>\n3665 Sacramento St.\u003cbr>\n(415) 921-3200\u003cbr>\nLunch: Tues-Sat, 11:30 a.m. – 2:30 p.m. Dinner: Mon-Sat, 5:30 – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The only thing missing from a tasty Italian dinner is sipping your glass of wine in a charming rustic courtyard. Tucked down an alley in Presidio Heights, Sociale feels like a small part of Europe in the middle of San Francisco. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82685\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.chowfoodbar.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/470590_360506854014403_1092389851_o-190x190.jpg\" alt=\"Photo: Courtesy of Park Chow\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Park Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowfoodbar.com/park_location.html\">Park Chow\u003c/a>\u003c/strong>\u003cbr>\nAmerican, $$\u003cbr>\n1240 9th Ave.\u003cbr>\n(415) 665-9912\u003cbr>\nMon-Thurs, 7 a.m. – 9:30 p.m.; Fri, 7 a.m. – 10:30 p.m.; Sat, 8 a.m. – 10:30 p.m.; Sun, 8 a.m. – 9:30 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Chow has a number of locations, but the one you want for sunshine is the spot next to Golden Gate Park. Head to the upper roof deck and order some pumpkin ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003ch2>Bars\u003c/h2>\n\u003cfigure id=\"attachment_82688\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://twitter.com/zeitgeistsf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2615452382_6e22d12612_z-190x190.jpg\" alt=\"Photo: Jared Zimmerman/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jaredzimmerman/2615452382/in/photolist-4Z7SSA-cFfhi-dwUHXQ-5HGT8-5HGVf-2sDBqn-6ChxfG-q8j5-5HGTv-5HGTh-5HGUp-5HGTz-5HGUk-5HGTP-7n74Bp-ayLsfh-ryaQU-2NF9oE-6AQVUD-6AV6Yq-7fBQkg-6AQWwx-5HGUU-5HGS9-3dM9CQ-5HGSc-5HGVa-5HGV3-5HGUe-5HGRX-5HGSA-6Xzhgz-a7bf3G-3dMdwu-5HGSm-3c35sn-5pw557-5piAsS-3dMeHu-3dMe7d-3dGJTP-3dMc9C-3dGKy8-3dGLQT-4xiyD7-4Z3CcP-4Z3Csi-4cHuWZ-3iDntr-4wsEEq\" target=\"_blank\">Jared Zimmerman/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a>\u003c/strong>\u003cbr>\nBeer, Burgers, $\u003cbr>\n199 Valencia St.\u003cbr>\n(415) 255-7505\u003cbr>\nEveryday, 9 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Order a pitcher, hang out at the outdoor picnic tables, and wait for the Tamale Lady to come by. The spot is so hipster it’s practically not even hip anymore, but it’s still a dive bar classic. Bring cash and don’t be thrown by the famously insulting service.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82690\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://eltechosf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/eltecho-0154-190x190.jpg\" alt=\"Photo: Courtesy of El Techo de Lolinda\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Techo de Lolinda\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eltechosf.com/\">El Techo de Lolinda\u003c/a>\u003c/strong>\u003cbr>\nLatin American, Cocktails, $$\u003cbr>\n2518 Mission St.\u003cbr>\n(415) 550-6970\u003cbr>\nMon-Thurs, 4 – 11 p.m.; Fri, 4 p.m. – 1 a.m.; Sat, 11 a.m. – 1 a.m.; Sun, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>At the street level is the sister Argentinian restaurant Lolinda, but head up upstairs for the casual El Techo de Lolinda. The rooftop patio has amazing skyline views and amazing margaritas. Oh, and the food isn’t bad either.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82689\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://biergartensf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7170480831_8d3ea641a7_z-190x190.jpg\" alt=\"Photo: Markus Spiering/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/spierisf/7170480831/in/photolist-bBwPVm-co2Jy3-9BAvS4-23YzBB-2442iQ-HrwuU-bVCA8R-fffeEt-axEiD9-bg8x8D-dLpcyj-ffuuk3-bVDD1p-a7bf3G-ep6mWC-f3SAPq-mka9tz-bAsnX1-aQtgi2-bPqude-aLTeni-frKKdX\" target=\"_blank\">Markus Spiering/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://biergartensf.com/\">Biergarten\u003c/a>\u003c/strong>\u003cbr>\nBeer garden, $$\u003cbr>\n424 Octavia St.\u003cbr>\n(415) 252-9289\u003cbr>\nWed-Sat, 3 – 9 p.m.; Sun, 1 – 7 p.m. (Mon, Tues, closed)\u003cbr>\n\u003cstrong>Why? \u003c/strong>Germans do beer right. The outdoor spot provides an authentic beer garden right in Hayes Valley. Have a bratwurst, pretzel, and of course some beer. Blankets are provided on cold nights. On sunny afternoons, though, spots are hard to come by when the whole courtyard fills up.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82691\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pilsnerinn.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/419447471_35bb3b12f4_z-190x190.jpg\" alt=\"Photo: Paul Birnie/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/chameleongreen/419447471/in/photolist-dYXoXo-dYRGon-8XEqux-Sc5vH-dYRGKe-xPRbj-xPR9Q-eecmE3-8ErW4-7A6r2N-7MFY7S-aufbw2-a8o51K-4rab6j-9h3Tg-mar9a6-sCpss-D4M7X-6u3ngC-6tYdNZ-5kXCPM-6jCtb1-72LSxs-aw4JUH-aw4Err-53vDhP-aw7sDu-dSjc8q-dSjbBq-aw4ymP-aw4Cdn-ehe4Ls-dSdCFr-dSjeJQ-m5oCeP-7uZzxU-buJV1P-4wgj5g-8ZR41f-rUSb2-sCpGD-sxPz4-sCpoq-81FWnt-7GcYy-7GcYz-3JYzJC-7GcUU-3JYzES-7GcUS\" target=\"_blank\">Paul Birnie/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pilsnerinn.com/\">Pilsner Inn\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n225 Church St.\u003cbr>\n(415) 621-7058\u003cbr>\nMon-Fri, noon – 2 a.m.; Sat, Sun, 10 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>It doesn’t look like much on the outside, but walk through the small bar and you’ll end up in one of the most lush garden patios in the city. Cheap beer and a low key vibe is the order of the day in this Castro bar.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82692\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://theramprestaurant.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13723559544_78c41a5058_z-190x190.jpg\" alt=\"Photo: Fuzzy Traveler/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/fuzzytraveler/13723559544/in/photolist-mUGQ8A-mUELZX-5Knx3U-kDMPmV-gKGNyQ-mUEKsZ-mUELi6-8QSX5u-8qoDgm-bhHTYP-e7jJdB-5imtPD-dcrxn-6vVrFn-7pSKeE-edREQr-9jcE5Q-HkbQG-aCWNmt-7HFTPe-dva9LN-7zNdgt-7zZVhf-e6GX81-dKRt38-8d3PzP-g7CkiM-6B8LnV-7eFLr6-7UAE5j-7UxqBZ-7Uxopi-9NGN49-7eKEkn-aCWNBa-8cUNFb-8cRwht-86auNB-9ek3BW-7UxogH-cqmq7A-9GsGj-7BGVDp-2MNDfv-5snxdb-54vJGV-9rY7oH-e3Bxc-8cRy4R-dcryw\" target=\"_blank\">Fuzzy Traveler/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theramprestaurant.com/\">The Ramp\u003c/a>\u003c/strong>\u003cbr>\nSeafood, Bar, $$\u003cbr>\n855 Terry A Francois Blvd.\u003cbr>\n(415) 621-2378\u003cbr>\nMon-Fri, 11 a.m. – 9 p.m.; Sat, Sun, 10 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If you can’t drink on the Bay, then what’s the point of living by the Bay? South of AT&T Park in Mission Bay, the waterfront, umbrella-covered patio is the place for a Bloody Mary and some Eggs Benedict.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82693\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://620-jones.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5823051798_c79603415f_z-190x190.jpg\" alt=\"Photo: Mark Anbinder/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/mhaithaca/5823051798/in/photolist-9SyEqN-7RTBDt-9DNtok-byQc6U-7f7Gh1-kVVTx-24W8UB-AoBDf-94JZKu-8WYtqB-bxFDm2-aufhvy-9yADxt-7Rtypa-84Zfmy-e7DygG-7RwPyJ-7hnPRR-8XrSpE-gwGHU-78rZqm-7yrmMa-dmzur1-dRPFpF-dRPFhV-csQVYy-cbp8f3-e5Fs8M-3recB-8vMqbC-3recf-dnXvtp-bwF6Y6-bwF766-fMQkjk-7AAqKt-eiqj6V-cAZ1dy-7QdaKm-6uDzD5-ahkMgp-gwGvT-7jxesU-7WbCzk-9g2G9R-dK6wpy-7yvKwN-6NYqUW-btHadw-7jt8n2\" target=\"_blank\">Mark Anbinder/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://620-jones.com/\">Jones\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Lounge, $$$\u003cbr>\n620 Jones St.\u003cbr>\n(415) 496-6858\u003cbr>\nTues-Thurs, 5 p.m. – midnight; Fri, Sat, 5 p.m. – 2 a.m.; Sun, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Jones’ motto is: ‘It’s a bar. It’s a restaurant. It’s inside. It’s outside.’ It’s a rooftop party. The bar is cash only, but if you bring some then you should enjoy the wide open space.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82694\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/400573_10152034324161332_570651409604312735_n-190x190.jpg\" alt=\"Photo: Courtesy of El Rio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82694\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Rio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n3158 Mission St.\u003cbr>\n(415) 282-3325\u003cbr>\nEveryday, 1 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The quirky location has an overgrown patio, a well-priced happy hour, live salsa, and \u003ca href=\"https://twitter.com/rockysfrybread\">Rocky’s Frybread\u003c/a> in the backyard. The only problem is that people are starting to catch on to this local secret. Expect crowds, especially around choice tables and trying to order drinks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "As summer starts, we want to sit outside to enjoy drinks and tasty treats. Try these outdoor dining spots and bars for the warm days and nights.",
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"title": "A Guide to Great Outdoor Dining and Drinking in San Francisco | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82696\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"https://www.flickr.com/photos/sbisson/5581135012/in/photolist-9vbLZJ-74gDuV-8dcyvs-eYzafW-8mpCAd-8d9fp6-khdeQ-eYzd3S-eYnMRt-eYnNbg-eYzcG7-9RPxQA-eYnMfp-eYnP6X-hbxHth-eYzbQu-eYzc3b-eYzbDW-hbxq3V-74kzM3-6n1ZT7-74r4aY-khdaU-8oj33G-fey5cA-3hdTn-a3RMum-7GCFGm-fnt6dU-a3RAed-9W3WMr-fYJmLw-AR8AA-6zNzEi-5QDyHL-aoMUfx-d2dfSU-9W6LjY-9W3Xak-9W3X4k-9W6L7G-9W6KRN-9W6LiA-9W6LAh-9W6Lq5-9W3W7i-9W3Wxn-9W3Wwv-9W6KzE-9W3WUP\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5581135012_1128a1df26_z.jpg\" alt=\"Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\" width=\"640\" height=\"480\" class=\"size-full wp-image-82696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Warm summer days send San Franciscans fleeing to the beaches. Photo: Simon Bisson/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>With the heat wave last month, San Franciscans flocked to parks and beaches and asked each other that often-forgotten question in our foggy city: Where can one eat outdoors? Well, it's bound to be a hot summer now, so you'll have plenty of time to try these cool spots on the hot days.\u003c/p>\n\u003cp>Either enjoy a meal and cold glass of wine on a hidden backyard patio or drink the warm nights away on rooftop lounges. Of course, don't forget to bring a jacket -- this is still San Francisco afterall. Our list certainly isn't comprehensive, but includes some of our favorite outdoor restaurants and bars. Share your best outside spots -- if you can spare them -- in the comments below.\u003c/p>\n\u003ch2>Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_82678\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.beachchalet.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1915653989_5c5c472e01_z-190x190.jpg\" alt=\"Photo: Nemo's great uncle/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82678\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/maynard/1915653989/in/photolist-3Vhec4-4H3ais-aY3p5-aY311-4H3aB3-7Shy4h-7ShvRU-7SehHZ-4pGJ8T-8SHqq-7SefoD-7SeghF-7Shw7Q-7SefLv-8oYj1-8oYfL-6JCvu8-mmBnTp-mmBrK2-mmCbVP-mmDjaN-mmCcoH-mmBriv-mmDiGy-mmBo6P-mmDeuW-mmDjYw-mmBh8X-4NoRUY-8boY58-4HMQdD-83Jtvy-83Ju7q-mmDfBL-4GcN8s-fPjD2-83Jxdq-83FuYg-mmBooT-mmBkcx-aY2PP-7EjJGp-7EoAcG-7EoAou-6gxZT7-4NjEjM-5wdR26-7EoAr7-7EoAeY-7EoAhj\" target=\"_blank\">Nemo's great uncle/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.beachchalet.com/\">The Beach Chalet\u003c/a>\u003c/strong>\u003cbr>\nBrewery, American, $$\u003cbr>\n1000 Great Highway\u003cbr>\n(415) 386-8439\u003cbr>\nMon-Thurs, 9 a.m. – 10 p.m.; Fri, 9 a.m. – 11 a.m.; Sat, 8 a.m. – 11 a.m.; Sun, 8 a.m. – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Sure, you think it’s just for tourists, but the Beach Chalet is a chalet – on the beach. What’s not to love? Extra bonus: the beers brewed on site are delicious at the end of a busy day. The place is bound to be crowded, though, and if you’d rather stick to a locals-only crowd, then this is not the spot for you.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82680\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://arlequincafe.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5701917945_0d4444e83d_z-190x190.jpg\" alt=\"Photo: Kevin Collins/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82680\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/72148272@N00/5701917945/in/photolist-99vn4d-9FRPy6-8LrkwA-78mh7A-aqW8ii-aqW8xi-aqYMnf-aqYNcS-aqYMEJ-aqYNt9-aqYMTy-eabkhh-e4XfC2-7UBnqM-ncp4A1-99sfiK-4tCC25-99sfcT-b4xmSc-8T6dKz-72FYEs-4tCC1S-aF4GLf-4Uj4jq-dojbxs-aEZi5r-bWuvrW-bWuwMN-bWuszm-bWutiL-bWuu5w-dcxg9C-nrsDnA-bWurMq-bWuw95-4Uj5JU-bEL8T4-aCFY23-8sk6sB-aEZQP6-9FRPJk-e68uM2-99siNz-99sgC8-bEL8Hg-bEL8Pi-dEZgZQ-brRfVC-99vooj-7bHysR\" target=\"_blank\">Kevin Collins/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://arlequincafe.com/\">Arlequin Café\u003c/a>\u003c/strong>\u003cbr>\nSandwiches, Wine, Coffee, $$\u003cbr>\n384 Hayes St.\u003cbr>\n(415) 626-1211\u003cbr>\nMon, 8 a.m. – 7 p.m.; Tues-Fri, 8 a.m. – 8 p.m.; Sat, 9 a.m. – 8 p.m.; Sun, 9 a.m. – 7 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Enjoy some wine and a cheese plate on the hidden back patio. In between the gardens, stone, and wrought-iron, you’ll feel like the mac n’ cheese is a secret you discovered.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82681\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5903146425_8920beb1ef_z-190x190.jpg\" alt=\"Photo: Gina Collecchia/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82681\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/recphoto/5903146425/in/photolist-5nm6G-7cxYQr-9ZG1Vs-9ZDanR-dix16F-5yQZky-4rNx9g-7cBRfJ-4y55xT-7cBVx7-bbZDJH-9ZDaLD-7fenJN-aMvDoH-7cxXCg-7cy2TV-7cxUD4-7cy1S4-7cxZcg-7cBSxs-7cBRym-7cxXPR-7cy38T-7cy1ja-7cBPmG-7cxVE8-7cy1zZ-7cxX4X-7cBU2G-7cxXmD-7cBRp5-7cBUxG-7cxWLi-7cxVme-7cxWbe-7cxUT8-7cBMY5-7cxUq6-7cxY62-7cy3hT-7cBUg7-7cBNPJ-7cBRRj-7cxZnR-7cy11F-7cBSqG-N3ALA-N3zvW-N3LLc-N3JWM\" target=\"_blank\">Gina Collecchia/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Brunch, $$$\u003cbr>\n2534 Mission St.\u003cbr>\n(415) 648-7600\u003cbr>\nMon-Wed, 6 – 10 p.m.; Thurs, 6 – 11 p.m.; Fri, Sat, 5:30 – 11 p.m.; Sun, 5:30 – 10 p.m. (Brunch: Sat, Sun, 11 a.m. – 2:30 p.m.)\u003cbr>\n\u003cstrong>Why?\u003c/strong> I once had a friend who drove up from Los Angeles for a cheese plate at Foreign Cinema. It’s not \u003cem>that\u003c/em> good, but there’s a reason Foreign Cinema is a San Francisco classic. Enjoy foreign and independent films screened in the outdoor courtyard during dinner. (A \u003ca href=\"http://www.foreigncinema.com/film/\">schedule\u003c/a> is on their website.) There’s also an art gallery and the adjoining bar, Laszlo, is open until 2 a.m. every night.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82682\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://somastreatfoodpark.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/9601376678_25397c2580_z-190x190.jpg\" alt=\"Photo: Scott Beale/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/laughingsquid/9601376678/in/photolist-fCryMd-fCryis-fCcgng-dM2KB7-cQCjHS-cQCk1S-fCchFZ-fCchhV-fCrB3C-ddxE1m-fCcgSX-ddxFtE-jEbnxd-kVAXKz-hgE55T-kVAXxR-eMuUeU-kVBzPr-eMj7GN-bH2Wiv-kp215S-mwfVC6-i1RaQR-eg5Gty-eeShN2-epgfQ4-ekeQLn-drzZqL-mkoQh6-g6bmLo-eiDSj6-mwhd41-mwfohT-mwhduS-mwfWh2-mwfUQp-fe9YJF-c1rFYW-bUUFSq-kPSJZD-g6c3oD-ejidoE-f4LJ6H-eiDXr4-ecJWY4-eWPJ6e-ejcwx2-hNXMLi-kFzkp4-e9P74T\" target=\"_blank\">Scott Beale/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nFood trucks, $\u003cbr>\n428 11th St.\u003cbr>\nMon-Fri, 11 a.m. – 3 p.m. and 5 – 9 p.m.; Sat, 11 a.m. – 10 p.m.; Sun, 11 a.m. – 5 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>You can’t experience outdoor dining in the city without experiencing a food truck park – and no location is more varied and popular than the one in SoMa. Ignore the strange capitalization. Vendors change daily; check online for a \u003ca href=\"http://somastreatfoodpark.com/calender/\">schedule\u003c/a>. Events include karaoke and comedy nights outside amid the trucks.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82684\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.zaziesf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/3599552138_13e066a46f_z-190x190.jpg\" alt=\"Photo: Krissa Corbett Cavouras/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/petithiboux/3599552138/in/photolist-6u5DrL-5roUWm-9tvwY2-5me1dJ-6ZZxoK-7rHEJb-6vA3db-6vA2Xd-83bUFc-gx2CL-3JD44J-gcUVv1-6m5uSH-6m5uvM-6m5unp-7BzgAD-edSw7M-3kLdC-6S8aZ9-eg15de-eeF2ET-bECDU5-7RHPEa-6KAroR-e3CmYt-aDdi5b-7VGSNH-9o6KUb-9o6Kss-h2G5iF-9o3GKP-efhAZr-h2GYWg-h2GPMK-h2GXUr-h2HGBZ-h2H7um-h2HdDB-h2HNVk-h2GrQ9-h2GgXT-h2HAc4-h2Gb48-h2HfZs-amdXfh-6t6a8L-6t23fz-8dXKnU-dPJJ6u-dPD6LX\" target=\"_blank\">Krissa Corbett Cavouras/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.zaziesf.com/\">Zazie\u003c/a>\u003c/strong>\u003cbr>\nFrench, Brunch, $$\u003cbr>\n941 Cole St.\u003cbr>\n(415) 564-5332\u003cbr>\nBrunch: Everyday, 8 a.m. – 2 p.m. Dinner: Sun-Thurs, 5 – 9:30 p.m.; Fri, Sat, 5 – 10 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Yes, the line for brunch is always insane. But, after you get in the front door, head to the back to enjoy your coffee and breakfast on the patio.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82686\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/1390508_678238762199917_1462511909_n-190x190.jpg\" alt=\"Photo: Courtesy of Sociale Restaurant\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82686\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Sociale Restaurant\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://sfsociale.com/\">Sociale\u003c/a>\u003c/strong>\u003cbr>\nItalian, $$$\u003cbr>\n3665 Sacramento St.\u003cbr>\n(415) 921-3200\u003cbr>\nLunch: Tues-Sat, 11:30 a.m. – 2:30 p.m. Dinner: Mon-Sat, 5:30 – 10 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The only thing missing from a tasty Italian dinner is sipping your glass of wine in a charming rustic courtyard. Tucked down an alley in Presidio Heights, Sociale feels like a small part of Europe in the middle of San Francisco. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82685\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.chowfoodbar.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/470590_360506854014403_1092389851_o-190x190.jpg\" alt=\"Photo: Courtesy of Park Chow\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Park Chow\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.chowfoodbar.com/park_location.html\">Park Chow\u003c/a>\u003c/strong>\u003cbr>\nAmerican, $$\u003cbr>\n1240 9th Ave.\u003cbr>\n(415) 665-9912\u003cbr>\nMon-Thurs, 7 a.m. – 9:30 p.m.; Fri, 7 a.m. – 10:30 p.m.; Sat, 8 a.m. – 10:30 p.m.; Sun, 8 a.m. – 9:30 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Chow has a number of locations, but the one you want for sunshine is the spot next to Golden Gate Park. Head to the upper roof deck and order some pumpkin ice cream.\u003cbr clear=\"all\">\u003c/p>\n\u003ch2>Bars\u003c/h2>\n\u003cfigure id=\"attachment_82688\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://twitter.com/zeitgeistsf\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/2615452382_6e22d12612_z-190x190.jpg\" alt=\"Photo: Jared Zimmerman/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/jaredzimmerman/2615452382/in/photolist-4Z7SSA-cFfhi-dwUHXQ-5HGT8-5HGVf-2sDBqn-6ChxfG-q8j5-5HGTv-5HGTh-5HGUp-5HGTz-5HGUk-5HGTP-7n74Bp-ayLsfh-ryaQU-2NF9oE-6AQVUD-6AV6Yq-7fBQkg-6AQWwx-5HGUU-5HGS9-3dM9CQ-5HGSc-5HGVa-5HGV3-5HGUe-5HGRX-5HGSA-6Xzhgz-a7bf3G-3dMdwu-5HGSm-3c35sn-5pw557-5piAsS-3dMeHu-3dMe7d-3dGJTP-3dMc9C-3dGKy8-3dGLQT-4xiyD7-4Z3CcP-4Z3Csi-4cHuWZ-3iDntr-4wsEEq\" target=\"_blank\">Jared Zimmerman/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://twitter.com/zeitgeistsf\">Zeitgeist\u003c/a>\u003c/strong>\u003cbr>\nBeer, Burgers, $\u003cbr>\n199 Valencia St.\u003cbr>\n(415) 255-7505\u003cbr>\nEveryday, 9 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Order a pitcher, hang out at the outdoor picnic tables, and wait for the Tamale Lady to come by. The spot is so hipster it’s practically not even hip anymore, but it’s still a dive bar classic. Bring cash and don’t be thrown by the famously insulting service.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82690\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://eltechosf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/eltecho-0154-190x190.jpg\" alt=\"Photo: Courtesy of El Techo de Lolinda\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Techo de Lolinda\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eltechosf.com/\">El Techo de Lolinda\u003c/a>\u003c/strong>\u003cbr>\nLatin American, Cocktails, $$\u003cbr>\n2518 Mission St.\u003cbr>\n(415) 550-6970\u003cbr>\nMon-Thurs, 4 – 11 p.m.; Fri, 4 p.m. – 1 a.m.; Sat, 11 a.m. – 1 a.m.; Sun, 11 a.m. – 11 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>At the street level is the sister Argentinian restaurant Lolinda, but head up upstairs for the casual El Techo de Lolinda. The rooftop patio has amazing skyline views and amazing margaritas. Oh, and the food isn’t bad either.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82689\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://biergartensf.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/7170480831_8d3ea641a7_z-190x190.jpg\" alt=\"Photo: Markus Spiering/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/spierisf/7170480831/in/photolist-bBwPVm-co2Jy3-9BAvS4-23YzBB-2442iQ-HrwuU-bVCA8R-fffeEt-axEiD9-bg8x8D-dLpcyj-ffuuk3-bVDD1p-a7bf3G-ep6mWC-f3SAPq-mka9tz-bAsnX1-aQtgi2-bPqude-aLTeni-frKKdX\" target=\"_blank\">Markus Spiering/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://biergartensf.com/\">Biergarten\u003c/a>\u003c/strong>\u003cbr>\nBeer garden, $$\u003cbr>\n424 Octavia St.\u003cbr>\n(415) 252-9289\u003cbr>\nWed-Sat, 3 – 9 p.m.; Sun, 1 – 7 p.m. (Mon, Tues, closed)\u003cbr>\n\u003cstrong>Why? \u003c/strong>Germans do beer right. The outdoor spot provides an authentic beer garden right in Hayes Valley. Have a bratwurst, pretzel, and of course some beer. Blankets are provided on cold nights. On sunny afternoons, though, spots are hard to come by when the whole courtyard fills up.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82691\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.pilsnerinn.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/419447471_35bb3b12f4_z-190x190.jpg\" alt=\"Photo: Paul Birnie/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/chameleongreen/419447471/in/photolist-dYXoXo-dYRGon-8XEqux-Sc5vH-dYRGKe-xPRbj-xPR9Q-eecmE3-8ErW4-7A6r2N-7MFY7S-aufbw2-a8o51K-4rab6j-9h3Tg-mar9a6-sCpss-D4M7X-6u3ngC-6tYdNZ-5kXCPM-6jCtb1-72LSxs-aw4JUH-aw4Err-53vDhP-aw7sDu-dSjc8q-dSjbBq-aw4ymP-aw4Cdn-ehe4Ls-dSdCFr-dSjeJQ-m5oCeP-7uZzxU-buJV1P-4wgj5g-8ZR41f-rUSb2-sCpGD-sxPz4-sCpoq-81FWnt-7GcYy-7GcYz-3JYzJC-7GcUU-3JYzES-7GcUS\" target=\"_blank\">Paul Birnie/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pilsnerinn.com/\">Pilsner Inn\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n225 Church St.\u003cbr>\n(415) 621-7058\u003cbr>\nMon-Fri, noon – 2 a.m.; Sat, Sun, 10 a.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>It doesn’t look like much on the outside, but walk through the small bar and you’ll end up in one of the most lush garden patios in the city. Cheap beer and a low key vibe is the order of the day in this Castro bar.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82692\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://theramprestaurant.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/13723559544_78c41a5058_z-190x190.jpg\" alt=\"Photo: Fuzzy Traveler/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82692\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/fuzzytraveler/13723559544/in/photolist-mUGQ8A-mUELZX-5Knx3U-kDMPmV-gKGNyQ-mUEKsZ-mUELi6-8QSX5u-8qoDgm-bhHTYP-e7jJdB-5imtPD-dcrxn-6vVrFn-7pSKeE-edREQr-9jcE5Q-HkbQG-aCWNmt-7HFTPe-dva9LN-7zNdgt-7zZVhf-e6GX81-dKRt38-8d3PzP-g7CkiM-6B8LnV-7eFLr6-7UAE5j-7UxqBZ-7Uxopi-9NGN49-7eKEkn-aCWNBa-8cUNFb-8cRwht-86auNB-9ek3BW-7UxogH-cqmq7A-9GsGj-7BGVDp-2MNDfv-5snxdb-54vJGV-9rY7oH-e3Bxc-8cRy4R-dcryw\" target=\"_blank\">Fuzzy Traveler/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theramprestaurant.com/\">The Ramp\u003c/a>\u003c/strong>\u003cbr>\nSeafood, Bar, $$\u003cbr>\n855 Terry A Francois Blvd.\u003cbr>\n(415) 621-2378\u003cbr>\nMon-Fri, 11 a.m. – 9 p.m.; Sat, Sun, 10 a.m. – 9 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>If you can’t drink on the Bay, then what’s the point of living by the Bay? South of AT&T Park in Mission Bay, the waterfront, umbrella-covered patio is the place for a Bloody Mary and some Eggs Benedict.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82693\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://620-jones.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/5823051798_c79603415f_z-190x190.jpg\" alt=\"Photo: Mark Anbinder/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82693\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/mhaithaca/5823051798/in/photolist-9SyEqN-7RTBDt-9DNtok-byQc6U-7f7Gh1-kVVTx-24W8UB-AoBDf-94JZKu-8WYtqB-bxFDm2-aufhvy-9yADxt-7Rtypa-84Zfmy-e7DygG-7RwPyJ-7hnPRR-8XrSpE-gwGHU-78rZqm-7yrmMa-dmzur1-dRPFpF-dRPFhV-csQVYy-cbp8f3-e5Fs8M-3recB-8vMqbC-3recf-dnXvtp-bwF6Y6-bwF766-fMQkjk-7AAqKt-eiqj6V-cAZ1dy-7QdaKm-6uDzD5-ahkMgp-gwGvT-7jxesU-7WbCzk-9g2G9R-dK6wpy-7yvKwN-6NYqUW-btHadw-7jt8n2\" target=\"_blank\">Mark Anbinder/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://620-jones.com/\">Jones\u003c/a>\u003c/strong>\u003cbr>\nAmerican, Lounge, $$$\u003cbr>\n620 Jones St.\u003cbr>\n(415) 496-6858\u003cbr>\nTues-Thurs, 5 p.m. – midnight; Fri, Sat, 5 p.m. – 2 a.m.; Sun, 11 a.m. – 3 p.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>Jones’ motto is: ‘It’s a bar. It’s a restaurant. It’s inside. It’s outside.’ It’s a rooftop party. The bar is cash only, but if you bring some then you should enjoy the wide open space.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_82694\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/400573_10152034324161332_570651409604312735_n-190x190.jpg\" alt=\"Photo: Courtesy of El Rio\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-82694\">\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of El Rio\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elriosf.com/\">El Rio\u003c/a>\u003c/strong>\u003cbr>\nBar, $\u003cbr>\n3158 Mission St.\u003cbr>\n(415) 282-3325\u003cbr>\nEveryday, 1 p.m. – 2 a.m.\u003cbr>\n\u003cstrong>Why? \u003c/strong>The quirky location has an overgrown patio, a well-priced happy hour, live salsa, and \u003ca href=\"https://twitter.com/rockysfrybread\">Rocky’s Frybread\u003c/a> in the backyard. The only problem is that people are starting to catch on to this local secret. Expect crowds, especially around choice tables and trying to order drinks.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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