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"content": "\u003cp>\u003ci>By Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Closures of beloved restaurants have become a way of life here in the practically-impossible-to-do-business Bay Area — we miss the likes of Jardinière and Commonwealth, and will soon say so long to Oakland's iconic Flora.\u003cbr>\n[aside postID='bayareabites_35066,bayareabites_50181' label='More About Mourad Lahlou on KQED']\u003cbr>\nOnce they're gone, it's rare for a restaurant to re-open. But now, at a time when we could all use a bit of nice news and something comforting to eat, one of San Francisco's old favorite restaurants is back for seconds; and tbh, we couldn't be happier about it.\u003c/p>\n\u003cp>The reopening of \u003ca href=\"http://azizasf.com/\">Aziza\u003c/a> — Mourad Lahlou's Michelin-starred Moroccan restaurant in the Outer Richmond, first opened in 2001 — is the happy result of a seriously epic delay. In May of 2016, Lahlou closed the restaurant for renovations; the process, which was estimated to take two months, dragged on for more than a year thanks to the city requirements that kept piling on.\u003c/p>\n\u003cfigure id=\"attachment_135404\" class=\"wp-caption aligncenter\" style=\"max-width: 1959px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-interior-palms.png\" alt=\"At Aziza 2.0, the best seats in the house can be found beneath the palms.\" width=\"1959\" height=\"1302\" class=\"size-full wp-image-135404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms.png 1959w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-800x532.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-768x510.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1020x678.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1200x798.png 1200w\" sizes=\"(max-width: 1959px) 100vw, 1959px\">\u003cfigcaption class=\"wp-caption-text\">At Aziza 2.0, the best seats in the house can be found beneath the palms. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the chef got restless and envisioned an all new project. Aziza, he decided, would make way for a Mexican-meets-Moroccan concept called Amara, which would blend the cuisines of his Moroccan heritage with the Mexican background of Aziza's then-chef de cuisine, Louis Maldonado. Another year passed without the new restaurant's unveiling, and Maldonado departed to take the toque at Gibson. \u003ca href=\"https://guide.michelin.com/us/en/california/article/dining-out/mourad-lahlou-amara-san-francisco-preview\">Amara's much anticipated opening\u003c/a> would never be. And then came the surprise twist.\u003c/p>\n\u003cp>Today, if you find yourself standing once more at the corner of Geary Boulevard and 22nd Avenue, you can open the heavy wood door, cross the tiled threshold, and find yourself again in the small Moroccan-style oasis that feels like it has always been meant to be Aziza.\u003c/p>\n\u003cfigure id=\"attachment_135407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-roasted-prawns.png\" alt=\"Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-135407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-800x530.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-768x509.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1020x676.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1200x795.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The refreshed interior is \u003ca href=\"https://www.instagram.com/azizasf/\">Instagram\u003c/a>-ready. Architectural designer Kristen Mayberry Simmons spearheaded the relocation of the bar to the back of the space, creating a glowy cocktailing haven that feels like an occasion; as well as the addition of more windows for better light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Interior designer \u003ca href=\"http://www.lucybrowninteriors.com/\">Lucy Brown McCormick\u003c/a> added some saucy touches: splashy aquamarine tiles and coved-beam ceilings. In the front dining room, casual design and subtle desert vibes reign via glowing Venetian-plastered walls, wicker lanterns, and natural leather hides on modern minimalist chairs. But it is past the bar that you'll find your photo op: a third, more intimate space dressed in tropical palm wallpaper and tufted booths. Is this real life? At Aziza, it is.\u003c/p>\n\u003cfigure id=\"attachment_135406\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg\" alt=\"The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam.\" width=\"1080\" height=\"720\" class=\"size-full wp-image-135406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In whichever room you pull up a chair, the menu offering will be the same: a mix of Aziza classics with a few fresh twists. Regulars to the old place won't hesitate in diving back into the flaky chicken basteeya laced with crumbled almonds, or the hearty beef cheek tagine for a cozy comfort food moment. \u003c/p>\n\u003cp>Oysters are also on offer, as are dips and spreads, juicy kefta meatballs, and a hefty lamb shank, all of it thoughtfully incorporating spice and highlighting Moroccan cooking techniques with Californian ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-kefta-meatballs.png\" alt=\"A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-135408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1020x681.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1200x801.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the day, Aziza was the first Moroccan restaurant in the U.S. to earn a Michelin star; and Lahlou's eponymous restaurant, \u003ca href=\"https://mouradsf.com/\">Mourad\u003c/a>, holds it own in terms of wattage. So will Aziza reclaim its celestial status? We think the future is bright.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-moroccan-restaurant-aziza-sf-2641127822.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOnce they're gone, it's rare for a restaurant to re-open. But now, at a time when we could all use a bit of nice news and something comforting to eat, one of San Francisco's old favorite restaurants is back for seconds; and tbh, we couldn't be happier about it.\u003c/p>\n\u003cp>The reopening of \u003ca href=\"http://azizasf.com/\">Aziza\u003c/a> — Mourad Lahlou's Michelin-starred Moroccan restaurant in the Outer Richmond, first opened in 2001 — is the happy result of a seriously epic delay. In May of 2016, Lahlou closed the restaurant for renovations; the process, which was estimated to take two months, dragged on for more than a year thanks to the city requirements that kept piling on.\u003c/p>\n\u003cfigure id=\"attachment_135404\" class=\"wp-caption aligncenter\" style=\"max-width: 1959px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-interior-palms.png\" alt=\"At Aziza 2.0, the best seats in the house can be found beneath the palms.\" width=\"1959\" height=\"1302\" class=\"size-full wp-image-135404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms.png 1959w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-800x532.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-768x510.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1020x678.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1200x798.png 1200w\" sizes=\"(max-width: 1959px) 100vw, 1959px\">\u003cfigcaption class=\"wp-caption-text\">At Aziza 2.0, the best seats in the house can be found beneath the palms. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the chef got restless and envisioned an all new project. Aziza, he decided, would make way for a Mexican-meets-Moroccan concept called Amara, which would blend the cuisines of his Moroccan heritage with the Mexican background of Aziza's then-chef de cuisine, Louis Maldonado. Another year passed without the new restaurant's unveiling, and Maldonado departed to take the toque at Gibson. \u003ca href=\"https://guide.michelin.com/us/en/california/article/dining-out/mourad-lahlou-amara-san-francisco-preview\">Amara's much anticipated opening\u003c/a> would never be. And then came the surprise twist.\u003c/p>\n\u003cp>Today, if you find yourself standing once more at the corner of Geary Boulevard and 22nd Avenue, you can open the heavy wood door, cross the tiled threshold, and find yourself again in the small Moroccan-style oasis that feels like it has always been meant to be Aziza.\u003c/p>\n\u003cfigure id=\"attachment_135407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-roasted-prawns.png\" alt=\"Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-135407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-800x530.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-768x509.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1020x676.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1200x795.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The refreshed interior is \u003ca href=\"https://www.instagram.com/azizasf/\">Instagram\u003c/a>-ready. Architectural designer Kristen Mayberry Simmons spearheaded the relocation of the bar to the back of the space, creating a glowy cocktailing haven that feels like an occasion; as well as the addition of more windows for better light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Interior designer \u003ca href=\"http://www.lucybrowninteriors.com/\">Lucy Brown McCormick\u003c/a> added some saucy touches: splashy aquamarine tiles and coved-beam ceilings. In the front dining room, casual design and subtle desert vibes reign via glowing Venetian-plastered walls, wicker lanterns, and natural leather hides on modern minimalist chairs. But it is past the bar that you'll find your photo op: a third, more intimate space dressed in tropical palm wallpaper and tufted booths. Is this real life? At Aziza, it is.\u003c/p>\n\u003cfigure id=\"attachment_135406\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg\" alt=\"The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam.\" width=\"1080\" height=\"720\" class=\"size-full wp-image-135406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In whichever room you pull up a chair, the menu offering will be the same: a mix of Aziza classics with a few fresh twists. Regulars to the old place won't hesitate in diving back into the flaky chicken basteeya laced with crumbled almonds, or the hearty beef cheek tagine for a cozy comfort food moment. \u003c/p>\n\u003cp>Oysters are also on offer, as are dips and spreads, juicy kefta meatballs, and a hefty lamb shank, all of it thoughtfully incorporating spice and highlighting Moroccan cooking techniques with Californian ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-kefta-meatballs.png\" alt=\"A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-135408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1020x681.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1200x801.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the day, Aziza was the first Moroccan restaurant in the U.S. to earn a Michelin star; and Lahlou's eponymous restaurant, \u003ca href=\"https://mouradsf.com/\">Mourad\u003c/a>, holds it own in terms of wattage. So will Aziza reclaim its celestial status? We think the future is bright.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-moroccan-restaurant-aziza-sf-2641127822.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sonoma County Chefs Respond to Kincade Fire",
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"content": "\u003cp>[aside postID='news_11782314,science_1926793' label='More Wildfire Information on KQED']\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>If Chef Dustin Valette looks a bit relaxed while making sandwiches for 60, it’s only because he’s lived with a first responder his whole life. \u003c/p>\n\u003cp>The Healdsburg restaurateur snapped into action early this morning, coordinating food relief efforts for evacuees before 10 a.m. — just about the time his dad, Bob Valette, was “wheels up” on a tanker jet headed out of Sonoma County airport to fight the Kincade Fire that is still uncontained near Geyserville.\u003c/p>\n\u003cfigure id=\"attachment_135110\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg\" alt=\"Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center.\" width=\"1024\" height=\"745\" class=\"size-full wp-image-135110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-1020x742.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though this fire pales in comparison to the Tubbs and Camp Fires — at least at this point — it’s a scary reminder of our new reality. With power out to thousands, news came in the middle of the night that a fire had sparked in northern Sonoma County. At this moment, \u003ca href=\"https://www.pressdemocrat.com/news/10215186-181/kincade-fire-forces-evacuation-of\">it is an estimated 10,000 acres\u003c/a>.\u003c/p>\n\u003cp>Valette is working with Chef Kyle Connaughton of Single Thread (which will be closed tonight, Oct, 24), \u003ca href=\"http://www.mycatellis.com/\">Catelli’s Domenica Catelli\u003c/a> (also closed tonight), and helpers from the community (Costeaux provided the bread) to feed the approximately 60 people at the Healdsburg Community Center taking refuge from the fires. They plan to serve about 200 tonight.\u003c/p>\n\u003cfigure id=\"attachment_135111\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg\" alt=\"Dani Wilcox helps to prepare food at Valette.\" width=\"1200\" height=\"1650\" class=\"size-full wp-image-135111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-800x1100.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-768x1056.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-1020x1403.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-873x1200.jpg 873w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dani Wilcox helps to prepare food at Valette. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As he packed up his car with sandwiches–made with long loaves of fresh French bread, heirloom tomatoes from his own garden, meat and cheese from his restaurant kitchen — he realized the irony of such fancy sandwiches in an emergency. But that’s what he does, and that’s what he knows. And food, after all, is love. And a good sandwich takes just as long to make as a bad one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It’s still unknown what will happen in the coming days…but restaurateurs are ready. The local food community, including Valette and many others, offered thousands of man hours, kitchens, food, and support activated during the 2017 fires.\u003c/p>\n\u003cfigure id=\"attachment_135114\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg\" alt=\"Chefs Dustin Valette and Ken Rochioli.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Dustin Valette and Ken Rochioli. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I’ve learned personally, it’s a fine line between helping and being in the way, and aid organizers are relying on vetted food providers to assist during this time. I went to several agencies and Red Cross stations today, and most are saying that it is “early hours” and they are watching the situation to best inform coordinated responses. \u003c/p>\n\u003cp>At the Cal Fire command center at the Jockey Club near the Sonoma County Fairgrounds, their own mobile kitchen is ready to feed first responders. They are currently standing by as the situation progresses. No one was able to speak in an official capacity, but the Cal Fire mobile kitchen was on site in 2017 to feed hundreds of first responders at the Fairgrounds. \u003c/p>\n\u003cfigure id=\"attachment_135112\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg\" alt=\"Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also on standby is a kitted-out mobile kitchen built by Guy Fieri after the Tubbs Fire. The kitchen can serve thousands. The team, which has worked with Jose Andres and World Central Kitchen, and the kitchen can be onsite and ready to feed people within an hour of activation. Currently, the kitchen is on standby as they await instructions from CalFire. Jose Andres tweeted this morning that he was here for Sonoma County if needed.\u003c/p>\n\u003cp>https://twitter.com/chefjoseandres/status/1187379055693385729\u003c/p>\n\u003cp>As Valette brought the sandwiches to the community center, surrounded by smoke and crawling with reporters, he smiled as his friend Ken Rochioli of KR Catering pulled up with more trays of food. Rochioli was stopped by reporters for an interview. Valette snuck by, saying that he needed to get back to his restaurant because he had an entirely new menu to prepare at the restaurant this evening. Not to mention helping with dinner for 200 at the shelter.\u003c/p>\n\u003cp>“What else do I have to do?” he grins.\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.sonomafamilymeal.org/\">Sonoma Family Meal\u003c/a> has activated for this emergency and is monitoring the situation to see where we can best help our community during this situation. Heather Irwin is the founder of Sonoma Family Meal.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/kincade-fire-restaurant-chef-response/\">Sonoma Magazine\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Heather Irwin\u003c/i>\u003c/p>\n\u003cp>If Chef Dustin Valette looks a bit relaxed while making sandwiches for 60, it’s only because he’s lived with a first responder his whole life. \u003c/p>\n\u003cp>The Healdsburg restaurateur snapped into action early this morning, coordinating food relief efforts for evacuees before 10 a.m. — just about the time his dad, Bob Valette, was “wheels up” on a tanker jet headed out of Sonoma County airport to fight the Kincade Fire that is still uncontained near Geyserville.\u003c/p>\n\u003cfigure id=\"attachment_135110\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg\" alt=\"Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center.\" width=\"1024\" height=\"745\" class=\"size-full wp-image-135110\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_valette2-1024x745-1020x742.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Dustin Valette of Valette Restaurant in Healdsburg delivering food to the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though this fire pales in comparison to the Tubbs and Camp Fires — at least at this point — it’s a scary reminder of our new reality. With power out to thousands, news came in the middle of the night that a fire had sparked in northern Sonoma County. At this moment, \u003ca href=\"https://www.pressdemocrat.com/news/10215186-181/kincade-fire-forces-evacuation-of\">it is an estimated 10,000 acres\u003c/a>.\u003c/p>\n\u003cp>Valette is working with Chef Kyle Connaughton of Single Thread (which will be closed tonight, Oct, 24), \u003ca href=\"http://www.mycatellis.com/\">Catelli’s Domenica Catelli\u003c/a> (also closed tonight), and helpers from the community (Costeaux provided the bread) to feed the approximately 60 people at the Healdsburg Community Center taking refuge from the fires. They plan to serve about 200 tonight.\u003c/p>\n\u003cfigure id=\"attachment_135111\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg\" alt=\"Dani Wilcox helps to prepare food at Valette.\" width=\"1200\" height=\"1650\" class=\"size-full wp-image-135111\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-160x220.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-800x1100.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-768x1056.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-1020x1403.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/1019_sando_valette-1200x1650-873x1200.jpg 873w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dani Wilcox helps to prepare food at Valette. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As he packed up his car with sandwiches–made with long loaves of fresh French bread, heirloom tomatoes from his own garden, meat and cheese from his restaurant kitchen — he realized the irony of such fancy sandwiches in an emergency. But that’s what he does, and that’s what he knows. And food, after all, is love. And a good sandwich takes just as long to make as a bad one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s still unknown what will happen in the coming days…but restaurateurs are ready. The local food community, including Valette and many others, offered thousands of man hours, kitchens, food, and support activated during the 2017 fires.\u003c/p>\n\u003cfigure id=\"attachment_135114\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg\" alt=\"Chefs Dustin Valette and Ken Rochioli.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fire1019_valette4-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chefs Dustin Valette and Ken Rochioli. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As I’ve learned personally, it’s a fine line between helping and being in the way, and aid organizers are relying on vetted food providers to assist during this time. I went to several agencies and Red Cross stations today, and most are saying that it is “early hours” and they are watching the situation to best inform coordinated responses. \u003c/p>\n\u003cp>At the Cal Fire command center at the Jockey Club near the Sonoma County Fairgrounds, their own mobile kitchen is ready to feed first responders. They are currently standing by as the situation progresses. No one was able to speak in an official capacity, but the Cal Fire mobile kitchen was on site in 2017 to feed hundreds of first responders at the Fairgrounds. \u003c/p>\n\u003cfigure id=\"attachment_135112\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg\" alt=\"Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center.\" width=\"1200\" height=\"873\" class=\"size-full wp-image-135112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-800x582.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-768x559.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/kenrochioli-1200x873-1020x742.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ken Rochioli gets interviewed by a reporter at the Healdsburg Community Center. \u003ccite>(Heather Irwin/Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Also on standby is a kitted-out mobile kitchen built by Guy Fieri after the Tubbs Fire. The kitchen can serve thousands. The team, which has worked with Jose Andres and World Central Kitchen, and the kitchen can be onsite and ready to feed people within an hour of activation. Currently, the kitchen is on standby as they await instructions from CalFire. Jose Andres tweeted this morning that he was here for Sonoma County if needed.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>As Valette brought the sandwiches to the community center, surrounded by smoke and crawling with reporters, he smiled as his friend Ken Rochioli of KR Catering pulled up with more trays of food. Rochioli was stopped by reporters for an interview. Valette snuck by, saying that he needed to get back to his restaurant because he had an entirely new menu to prepare at the restaurant this evening. Not to mention helping with dinner for 200 at the shelter.\u003c/p>\n\u003cp>“What else do I have to do?” he grins.\u003c/p>\n\u003cp>\u003ci>\u003ca href=\"https://www.sonomafamilymeal.org/\">Sonoma Family Meal\u003c/a> has activated for this emergency and is monitoring the situation to see where we can best help our community during this situation. Heather Irwin is the founder of Sonoma Family Meal.\u003c/i>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/kincade-fire-restaurant-chef-response/\">Sonoma Magazine\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[aside tag='pizza' label='Bay Area Pizza Spots' target=_]\u003cbr>\nWhen Laura Meyer won the World Pizza Championship for pan pizza in Parma, Italy, the Italian judges called her the male word for champion. Despite her first-place victory, she was the only winner who didn't get a trophy that day. Hers was mailed a year later.\u003c/p>\n\u003cp>\"They basically refused to acknowledge that a woman had won,\" she said, recently recalling the snub. She was the first woman to win — and the first American. That was 2013.\u003c/p>\n\u003cp>The next year, competing as the only woman, she won best non-traditional pizza at the International Pizza Expo in Las Vegas with a triple-infused rosemary dough (rosemary water, rosemary-infused olive oil, and chopped rosemary). And last month, Meyer's simple pepperoni pizza won the first-ever \u003ca href=\"https://www.npr.org/2019/07/04/738791486/a-look-at-the-history-of-pizza-in-america\">American pizza\u003c/a> division of the Caputo Cup, a pizza-making contest in Naples, Italy, the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/12/07/569141920/cant-be-topped-neapolitan-style-pizza-making-wins-unesco-heritage-status\">birthplace\u003c/a> of modern pizza, and placed third for traditional pizza at a September contest in Atlantic City, N.J.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Meyer is a pizza powerhouse, any way you slice it. But to many in and out of her profession, she's just a woman.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\"Women have always been part of pizza, but it's very macho. It has a macho problem, like most of \u003ca href=\"https://www.npr.org/podcasts/615851215/battle-tactics-for-your-sexist-workplace\">the job world\u003c/a>,\" she said from \u003ca href=\"https://hoodline.com/2019/08/as-tony-s-pizza-napoletana-turns-10-owner-reflects-on-changing-north-beach\">Tony's\u003c/a>, the prestigious pizza parlor in San Francisco where she is owner Tony Gemignani's right hand and runs its International School of Pizza. \"Guys stare at my chest. They think I don't see. Guess what? I see. My very first day of work, a coworker just watched me do my job like I was a show, entertainment, an ooh-la-la toy. So many people think I could only be as high up as I am because I'm Tony's wife. I'm not his wife. I'm his talent.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Broadly and frequently, male chauvinism is baked into pizza at every step: from the presumption that pizza delivery people are men to the dearth of female \u003ca href=\"https://www.pinterest.com/pin/195695546280848571/\">pizza-maker statues\u003c/a>. \"Pizza making is a profession where men tell you that you belong in a kitchen, but not as a career,\" said Meyer. \"They celebrate \u003ca href=\"https://www.bonappetit.com/restaurants-travel/article/find-grandma-pie\">grandma slices\u003c/a> but not the actual grandmas.\"\u003c/p>\n\u003cp>She is trying to change that.\u003c/p>\n\u003cp>Meyer is a \u003ca href=\"https://www.eater.com/2016/6/28/12033514/laura-meyer-tonys-pizza-sf\">star\u003c/a> in a recent surge of prominent female \u003cem>pizzaiole\u003c/em> across the country: \u003ca href=\"https://www.saveur.com/unique-pizza-ideas/\">Sarah Minnick\u003c/a> at Lovely's Fifty-Fifty in Portland, Ore.; septuagenarian \u003ca href=\"https://lancasteronline.com/features/food/norma-knepp-makes-the-country-s-best-new-york-style/article_fe343cd4-e1db-11e8-bbc9-0f226880d2fc.html\">Norma Knepp\u003c/a> in Pennsylvania Amish Country; \u003ca href=\"https://www.seriouseats.com/recipes/2011/10/nancy-silvertons-pizza-dough-recipe.html\">Nancy Silverton\u003c/a> at Osteria Mozza in Los Angeles; \u003ca href=\"https://www.5280.com/2016/04/boulder-eats-audrey-janes-pizza-garage/\">Audrey Kelly\u003c/a> of Audrey Jane's Pizza Garage in Boulder, Colo.; and this year's \u003ca href=\"https://twincities.eater.com/2019/5/6/18534798/ann-kim-james-beard-awards-2019-best-chef-midwest\">best chef\u003c/a> in the Midwest, according to the James Beard Foundation: \u003ca href=\"https://www.nytimes.com/2019/09/10/dining/ann-kim-chef-minneapolis.html\">Ann Kim\u003c/a>, a pizza maker in Minneapolis.\u003c/p>\n\u003cp>In New York, where a pizza slice is quintessential to local identity, \u003ca href=\"https://blog.scottspizzatours.com/post/172104072849/nicole-russell-of-last-dragon-pizza-in-rockaway\">Nicole Russell\u003c/a> serves pickup-only Last Dragon Pizza out of her home in Queens. At the \u003ca href=\"https://nycpizzafestival.com/\">New York Pizza Festival\u003c/a> this month, which included pizza makers from Naples and across the U.S., spectators recorded Russell making her tandoori chicken pizza — unofficially the best in show, lifted by a lingering seduction of spices including ginger and mustard oil. One stranger nudged another with a tourist's stage whisper: \"She made that! I just saw her do it!\"\u003c/p>\n\u003cp>Later, Russell shrugged. \"As a black woman, I'm used to people underestimating me,\" she said. \"But I have a proven customer base and a following. I've had tourists from Texas who came to New York with my pizza on their bucket list. We're not just those women over there. Women aren't just coming up in the pizza game. We're winning up in the pizza game.\"\u003cbr>\n[aside postID='bayareabites_134173,bayareabites_129667' align='left' label='More Pizza News' target=_]\u003cbr>\nWith pizza makers finally and firmly having \u003ca href=\"https://www.pizzatoday.com/departments/features/fast-casual-pizza-boom/\">wrestled\u003c/a> the national consciousness about pizza away from cheap mega-chains like Domino's, Little Caesars, Papa John's and Pizza Hut, their pies have been released into a \u003ca href=\"https://www.1843magazine.com/food/the-neapolitan-renaissance\">renaissance\u003c/a> of artisanal styles — \u003ca href=\"https://www.bonappetit.com/entertaining-style/trends-news/article/bar-pizza\">bar\u003c/a>, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/17/732726329/naples-rolls-out-a-fine-tuned-dough-and-the-new-cloud-pizza-is-born\">cloud\u003c/a>, \u003ca href=\"https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html\">Detroit\u003c/a>, \u003ca href=\"https://www.eater.com/2018/5/9/17315154/best-new-pizza-rome\">Roman\u003c/a>, \u003ca href=\"https://pizzaneed.com/sicilian-pizza/\">Sicilian\u003c/a> — and \u003ca href=\"https://www.eater.com/2019/8/26/20833096/deep-fried-bbq-quesadilla-pizza-pizzadilla-viral-video\">unorthodox\u003c/a> cultural mashups, including \u003ca href=\"https://www.saveur.com/buenos-aires-pizza-guide/\">Argentine\u003c/a>, \u003ca href=\"https://explorepartsunknown.com/korea/korean-pizza/\">Korean\u003c/a>, \u003ca href=\"https://www.eater.com/2017/2/21/14670944/best-pizza-tokyo-guide\">Japanese\u003c/a> and \u003ca href=\"https://www.ladbible.com/news/food-swedish-people-put-some-seriously-weird-st-on-their-pizza-20181111\">Swedish\u003c/a>. That openness has created a welcoming culture. Yet pizza's association with fast food still impugns it among foodie snobs, to the point that no pizzeria in the United States — or on the planet — has a Michelin star, even though the prize has been given to a \u003ca href=\"https://www.greatbigstory.com/amp/a-michelin-star-meal-for-1-50\">$1.50 noodle stall\u003c/a> in Singapore, a \u003ca href=\"https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/tim-ho-wan-sham-shui-po\">cheap dim sum chain\u003c/a> in Hong Kong, and a crab omelet \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/26/732529154/meet-the-74-year-old-queen-of-bangkok-street-food-who-netted-a-michelin-star\">street food shop\u003c/a> in Bangkok.\u003c/p>\n\u003cp>The off-radar nature of pizza makers has given them stealth potency — if not for \u003ca href=\"https://www.businessinsider.com/zume-pizza-robot-expansion-2017-6\">seismic change\u003c/a>, then at least for visibility. It sounds, well, cheesy, but in Naples the menu at Sorbillo's, arguably the standard bearer of Neapolitan pizza, now offers a special pie — pink ricotta (blended with tomato), mozzarella fior di latte, extra virgin olive oil and fresh basil — in \u003ca href=\"http://www.napolitoday.it/blog/l_oro-di-napoli/barbie-pizzaiola-pizzeria-sorbillo.html\">partnership with Barbie\u003c/a>, which last year debuted a pizza-making doll. (Gino Sorbillo's young daughter, Ludovica, is an aspiring pizza maker.)\u003c/p>\n\u003cp>\"Women can make progress in pizza that is harder in the \u003ca href=\"https://www.newyorker.com/culture/annals-of-gastronomy/a-harvey-weinstein-moment-for-the-restaurant-industry\">macho restaurant world\u003c/a>,\" said Kim, the Minneapolis pizza maker. \"I love that because that world can be limiting. It has finite goals of money and awards. I prefer the infinite reach of intention and purpose. The most-popular item on my menu is a Korean barbecue pizza that, for some people, is their first taste of Korean food. It's all the things we say we want food to be.\"\u003c/p>\n\u003cp>Pizza-making also doesn't have fine dining's militaristic brigade setup — chef du cuisine, sous chef, saucier, pâtissier, etc. — or its penchant for \u003ca href=\"https://www.foodandwine.com/chefs/communal-table-restaurant-bullying\">bullying\u003c/a> (and \u003ca href=\"https://www.thecut.com/2017/12/mario-batali-spotted-pig-rape-room.html\">worse\u003c/a>); it's far more collaborative and flexible, casual and supportive even at its upper echelons. Though its ethos is often \u003ca href=\"http://www.grubstreet.com/2015/12/pizza-hut-sexist-swag.html\">far from feminist\u003c/a>, pizza making can be a very feminine craft in the way that it doesn't cling to the rules of a male-dominated kitchen. \u003c/p>\n\u003cp>When Kelly opened her Colorado pizzeria in 2015, after earning a degree from Le Cordon Bleu, her father urged her to include her name in the title. He and her mother have run a local chain of bagel shops for decades, but they're widely seen as \"his.\" He wanted better for his daughter.\u003c/p>\n\u003cp>At first, Kelly's kitchen was all men (and her). Now it's 50-50, and some days is all women. \"I think of gender equality as craft, as rewarding balance,\" she said. \"We've had men who haven't worked out because they don't want to listen to a woman, which I know because they'd listen if my husband told them the same thing I did.\"\u003c/p>\n\u003cp>Now some of these women are banding together — including Kelly, Meyer, and Russell — to make Women In Pizza a movement like \u003ca href=\"https://www.wbur.org/onpoint/2019/02/04/girls-who-code-reshma-saujani-brave-not-perfect\">Girls Who Code\u003c/a> or \u003ca href=\"https://www.whitecoatsblackdoctors.org/\">White Coats Black Doctors\u003c/a>. A formal alliance debuted in September: \u003ca href=\"http://www.womeninpizza.com/\">www.womeninpizza.com\u003c/a>. And this year the \u003ca href=\"https://www.worldpizzachampions.com/\">World Pizza Champions\u003c/a>, a kind of industry Justice League, increased its female members from 3 to 5 (out of 39 active members).\u003c/p>\n\u003cp>\"Is it lame to say I do it just because it's fun?\" said Tara Hattan, who said she is the only female pizza maker in her town of Broken Arrow, Okla. \"Girls come just to see me do my \u003ca href=\"https://youtu.be/cbC8ZUo975I\">pizza acrobatics\u003c/a>. I get to be the inspiration or role model or just example I wish I had when I was younger. That's why I bring my \u003ca href=\"http://www.prodoughusa.com/\">ProDough\u003c/a> everywhere, out to bars or parties. I want everyone to know women can do this, because they've seen so with their own eyes.\"\u003c/p>\n\u003cp>Women in pizza still have frustrations, of course, but flagrant sexism is abating. \"Ugh,\" Meyer groaned in Naples last month, readjusting her trophy for a moment as an Italian television crew scampered over to interview her about her victory. \"I'm going to have to wear my hair down.\"\u003c/p>\n\u003cp>\u003ca href=\"http://charmandrigor.com/\">\u003cem>Richard Morgan\u003c/em>\u003c/a>\u003cem>, a freelance writer in New York, is the author of \u003c/em>\u003ca href=\"https://www.amazon.com/Bedlam-Kindle-Single-Richard-Morgan-ebook/dp/B00WH0F2QS\">\u003cem>Born in Bedlam\u003c/em>\u003c/a>\u003cem>, a memoir. \u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/10/22/771037027/in-male-dominated-pizza-circles-women-are-grabbing-a-bigger-slice-of-the-pie\">NPR.org\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWhen Laura Meyer won the World Pizza Championship for pan pizza in Parma, Italy, the Italian judges called her the male word for champion. Despite her first-place victory, she was the only winner who didn't get a trophy that day. Hers was mailed a year later.\u003c/p>\n\u003cp>\"They basically refused to acknowledge that a woman had won,\" she said, recently recalling the snub. She was the first woman to win — and the first American. That was 2013.\u003c/p>\n\u003cp>The next year, competing as the only woman, she won best non-traditional pizza at the International Pizza Expo in Las Vegas with a triple-infused rosemary dough (rosemary water, rosemary-infused olive oil, and chopped rosemary). And last month, Meyer's simple pepperoni pizza won the first-ever \u003ca href=\"https://www.npr.org/2019/07/04/738791486/a-look-at-the-history-of-pizza-in-america\">American pizza\u003c/a> division of the Caputo Cup, a pizza-making contest in Naples, Italy, the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2017/12/07/569141920/cant-be-topped-neapolitan-style-pizza-making-wins-unesco-heritage-status\">birthplace\u003c/a> of modern pizza, and placed third for traditional pizza at a September contest in Atlantic City, N.J.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>Meyer is a pizza powerhouse, any way you slice it. But to many in and out of her profession, she's just a woman.\u003c/p>\n\u003cp>\u003cstrong> \u003c/strong>\"Women have always been part of pizza, but it's very macho. It has a macho problem, like most of \u003ca href=\"https://www.npr.org/podcasts/615851215/battle-tactics-for-your-sexist-workplace\">the job world\u003c/a>,\" she said from \u003ca href=\"https://hoodline.com/2019/08/as-tony-s-pizza-napoletana-turns-10-owner-reflects-on-changing-north-beach\">Tony's\u003c/a>, the prestigious pizza parlor in San Francisco where she is owner Tony Gemignani's right hand and runs its International School of Pizza. \"Guys stare at my chest. They think I don't see. Guess what? I see. My very first day of work, a coworker just watched me do my job like I was a show, entertainment, an ooh-la-la toy. So many people think I could only be as high up as I am because I'm Tony's wife. I'm not his wife. I'm his talent.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Broadly and frequently, male chauvinism is baked into pizza at every step: from the presumption that pizza delivery people are men to the dearth of female \u003ca href=\"https://www.pinterest.com/pin/195695546280848571/\">pizza-maker statues\u003c/a>. \"Pizza making is a profession where men tell you that you belong in a kitchen, but not as a career,\" said Meyer. \"They celebrate \u003ca href=\"https://www.bonappetit.com/restaurants-travel/article/find-grandma-pie\">grandma slices\u003c/a> but not the actual grandmas.\"\u003c/p>\n\u003cp>She is trying to change that.\u003c/p>\n\u003cp>Meyer is a \u003ca href=\"https://www.eater.com/2016/6/28/12033514/laura-meyer-tonys-pizza-sf\">star\u003c/a> in a recent surge of prominent female \u003cem>pizzaiole\u003c/em> across the country: \u003ca href=\"https://www.saveur.com/unique-pizza-ideas/\">Sarah Minnick\u003c/a> at Lovely's Fifty-Fifty in Portland, Ore.; septuagenarian \u003ca href=\"https://lancasteronline.com/features/food/norma-knepp-makes-the-country-s-best-new-york-style/article_fe343cd4-e1db-11e8-bbc9-0f226880d2fc.html\">Norma Knepp\u003c/a> in Pennsylvania Amish Country; \u003ca href=\"https://www.seriouseats.com/recipes/2011/10/nancy-silvertons-pizza-dough-recipe.html\">Nancy Silverton\u003c/a> at Osteria Mozza in Los Angeles; \u003ca href=\"https://www.5280.com/2016/04/boulder-eats-audrey-janes-pizza-garage/\">Audrey Kelly\u003c/a> of Audrey Jane's Pizza Garage in Boulder, Colo.; and this year's \u003ca href=\"https://twincities.eater.com/2019/5/6/18534798/ann-kim-james-beard-awards-2019-best-chef-midwest\">best chef\u003c/a> in the Midwest, according to the James Beard Foundation: \u003ca href=\"https://www.nytimes.com/2019/09/10/dining/ann-kim-chef-minneapolis.html\">Ann Kim\u003c/a>, a pizza maker in Minneapolis.\u003c/p>\n\u003cp>In New York, where a pizza slice is quintessential to local identity, \u003ca href=\"https://blog.scottspizzatours.com/post/172104072849/nicole-russell-of-last-dragon-pizza-in-rockaway\">Nicole Russell\u003c/a> serves pickup-only Last Dragon Pizza out of her home in Queens. At the \u003ca href=\"https://nycpizzafestival.com/\">New York Pizza Festival\u003c/a> this month, which included pizza makers from Naples and across the U.S., spectators recorded Russell making her tandoori chicken pizza — unofficially the best in show, lifted by a lingering seduction of spices including ginger and mustard oil. One stranger nudged another with a tourist's stage whisper: \"She made that! I just saw her do it!\"\u003c/p>\n\u003cp>Later, Russell shrugged. \"As a black woman, I'm used to people underestimating me,\" she said. \"But I have a proven customer base and a following. I've had tourists from Texas who came to New York with my pizza on their bucket list. We're not just those women over there. Women aren't just coming up in the pizza game. We're winning up in the pizza game.\"\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith pizza makers finally and firmly having \u003ca href=\"https://www.pizzatoday.com/departments/features/fast-casual-pizza-boom/\">wrestled\u003c/a> the national consciousness about pizza away from cheap mega-chains like Domino's, Little Caesars, Papa John's and Pizza Hut, their pies have been released into a \u003ca href=\"https://www.1843magazine.com/food/the-neapolitan-renaissance\">renaissance\u003c/a> of artisanal styles — \u003ca href=\"https://www.bonappetit.com/entertaining-style/trends-news/article/bar-pizza\">bar\u003c/a>, \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/17/732726329/naples-rolls-out-a-fine-tuned-dough-and-the-new-cloud-pizza-is-born\">cloud\u003c/a>, \u003ca href=\"https://www.seriouseats.com/2017/02/how-to-make-detroit-style-pizza.html\">Detroit\u003c/a>, \u003ca href=\"https://www.eater.com/2018/5/9/17315154/best-new-pizza-rome\">Roman\u003c/a>, \u003ca href=\"https://pizzaneed.com/sicilian-pizza/\">Sicilian\u003c/a> — and \u003ca href=\"https://www.eater.com/2019/8/26/20833096/deep-fried-bbq-quesadilla-pizza-pizzadilla-viral-video\">unorthodox\u003c/a> cultural mashups, including \u003ca href=\"https://www.saveur.com/buenos-aires-pizza-guide/\">Argentine\u003c/a>, \u003ca href=\"https://explorepartsunknown.com/korea/korean-pizza/\">Korean\u003c/a>, \u003ca href=\"https://www.eater.com/2017/2/21/14670944/best-pizza-tokyo-guide\">Japanese\u003c/a> and \u003ca href=\"https://www.ladbible.com/news/food-swedish-people-put-some-seriously-weird-st-on-their-pizza-20181111\">Swedish\u003c/a>. That openness has created a welcoming culture. Yet pizza's association with fast food still impugns it among foodie snobs, to the point that no pizzeria in the United States — or on the planet — has a Michelin star, even though the prize has been given to a \u003ca href=\"https://www.greatbigstory.com/amp/a-michelin-star-meal-for-1-50\">$1.50 noodle stall\u003c/a> in Singapore, a \u003ca href=\"https://guide.michelin.com/en/hong-kong-region/hong-kong/restaurant/tim-ho-wan-sham-shui-po\">cheap dim sum chain\u003c/a> in Hong Kong, and a crab omelet \u003ca href=\"https://www.npr.org/sections/thesalt/2019/06/26/732529154/meet-the-74-year-old-queen-of-bangkok-street-food-who-netted-a-michelin-star\">street food shop\u003c/a> in Bangkok.\u003c/p>\n\u003cp>The off-radar nature of pizza makers has given them stealth potency — if not for \u003ca href=\"https://www.businessinsider.com/zume-pizza-robot-expansion-2017-6\">seismic change\u003c/a>, then at least for visibility. It sounds, well, cheesy, but in Naples the menu at Sorbillo's, arguably the standard bearer of Neapolitan pizza, now offers a special pie — pink ricotta (blended with tomato), mozzarella fior di latte, extra virgin olive oil and fresh basil — in \u003ca href=\"http://www.napolitoday.it/blog/l_oro-di-napoli/barbie-pizzaiola-pizzeria-sorbillo.html\">partnership with Barbie\u003c/a>, which last year debuted a pizza-making doll. (Gino Sorbillo's young daughter, Ludovica, is an aspiring pizza maker.)\u003c/p>\n\u003cp>\"Women can make progress in pizza that is harder in the \u003ca href=\"https://www.newyorker.com/culture/annals-of-gastronomy/a-harvey-weinstein-moment-for-the-restaurant-industry\">macho restaurant world\u003c/a>,\" said Kim, the Minneapolis pizza maker. \"I love that because that world can be limiting. It has finite goals of money and awards. I prefer the infinite reach of intention and purpose. The most-popular item on my menu is a Korean barbecue pizza that, for some people, is their first taste of Korean food. It's all the things we say we want food to be.\"\u003c/p>\n\u003cp>Pizza-making also doesn't have fine dining's militaristic brigade setup — chef du cuisine, sous chef, saucier, pâtissier, etc. — or its penchant for \u003ca href=\"https://www.foodandwine.com/chefs/communal-table-restaurant-bullying\">bullying\u003c/a> (and \u003ca href=\"https://www.thecut.com/2017/12/mario-batali-spotted-pig-rape-room.html\">worse\u003c/a>); it's far more collaborative and flexible, casual and supportive even at its upper echelons. Though its ethos is often \u003ca href=\"http://www.grubstreet.com/2015/12/pizza-hut-sexist-swag.html\">far from feminist\u003c/a>, pizza making can be a very feminine craft in the way that it doesn't cling to the rules of a male-dominated kitchen. \u003c/p>\n\u003cp>When Kelly opened her Colorado pizzeria in 2015, after earning a degree from Le Cordon Bleu, her father urged her to include her name in the title. He and her mother have run a local chain of bagel shops for decades, but they're widely seen as \"his.\" He wanted better for his daughter.\u003c/p>\n\u003cp>At first, Kelly's kitchen was all men (and her). Now it's 50-50, and some days is all women. \"I think of gender equality as craft, as rewarding balance,\" she said. \"We've had men who haven't worked out because they don't want to listen to a woman, which I know because they'd listen if my husband told them the same thing I did.\"\u003c/p>\n\u003cp>Now some of these women are banding together — including Kelly, Meyer, and Russell — to make Women In Pizza a movement like \u003ca href=\"https://www.wbur.org/onpoint/2019/02/04/girls-who-code-reshma-saujani-brave-not-perfect\">Girls Who Code\u003c/a> or \u003ca href=\"https://www.whitecoatsblackdoctors.org/\">White Coats Black Doctors\u003c/a>. A formal alliance debuted in September: \u003ca href=\"http://www.womeninpizza.com/\">www.womeninpizza.com\u003c/a>. And this year the \u003ca href=\"https://www.worldpizzachampions.com/\">World Pizza Champions\u003c/a>, a kind of industry Justice League, increased its female members from 3 to 5 (out of 39 active members).\u003c/p>\n\u003cp>\"Is it lame to say I do it just because it's fun?\" said Tara Hattan, who said she is the only female pizza maker in her town of Broken Arrow, Okla. \"Girls come just to see me do my \u003ca href=\"https://youtu.be/cbC8ZUo975I\">pizza acrobatics\u003c/a>. I get to be the inspiration or role model or just example I wish I had when I was younger. That's why I bring my \u003ca href=\"http://www.prodoughusa.com/\">ProDough\u003c/a> everywhere, out to bars or parties. I want everyone to know women can do this, because they've seen so with their own eyes.\"\u003c/p>\n\u003cp>Women in pizza still have frustrations, of course, but flagrant sexism is abating. \"Ugh,\" Meyer groaned in Naples last month, readjusting her trophy for a moment as an Italian television crew scampered over to interview her about her victory. \"I'm going to have to wear my hair down.\"\u003c/p>\n\u003cp>\u003ca href=\"http://charmandrigor.com/\">\u003cem>Richard Morgan\u003c/em>\u003c/a>\u003cem>, a freelance writer in New York, is the author of \u003c/em>\u003ca href=\"https://www.amazon.com/Bedlam-Kindle-Single-Richard-Morgan-ebook/dp/B00WH0F2QS\">\u003cem>Born in Bedlam\u003c/em>\u003c/a>\u003cem>, a memoir. \u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/10/22/771037027/in-male-dominated-pizza-circles-women-are-grabbing-a-bigger-slice-of-the-pie\">NPR.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Taste: You won't miss the meat at Cow Hollow's stylish plant-based restaurant Wildseed",
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"content": "\u003cp>[aside tag='vegan' num='2' target=_ label='More Vegan News']\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>We've all jumped on a wellness trend or two—a new workout class, a few steps of a Korean skincare routine, periodic conscious disconnection from our devices.\u003c/p>\n\u003cp>If eating more plants is on your list of self-care (and environmental) goals, you may now do a little a dance: Wildseed is a full-service restaurant that's taking vegan eating beyond your usual grab-and-go salad and green juice.\u003c/p>\n\u003cfigure id=\"attachment_135043\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-interior.jpg\" alt=\"Greenery finds a home in every nook and cranny.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery finds a home in every nook and cranny. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The conscientious concept comes to us from the folks at Back of House Restaurant Group (A Mano, Beretta, Lolinda, Starbelly, etc). CEO Adriano Paganini tapped chef Blair Warsham, of The Bird, to devise a menu of vegan eats; Warsham got all prolific with a huge menu of meat-free delights centering on purely seasonal ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135044\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-corn-cakes.jpg\" alt=\"Wildseed's corn cakes channel flavors of a fancy cornbread, with a thicker, richer intensity.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Wildseed's corn cakes channel flavors of a fancy cornbread, with a thicker, richer intensity. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are snacks—think probiotic plates and harissa-spiced veggie chips; shareables—grilled avocado toast, Mexican corn cakes, and curried cauliflower; salads and bowls (try the mushroom-based \"neatball masala\"); and entrees including a super grain paella, rigatoni Bolognese made with Impossible meat, and a spicy yellow curry. Still hungry? There's dessert too.\u003c/p>\n\u003cfigure id=\"attachment_135045\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake.jpg\" alt=\"Meyer lemon agave cheesecake with a gluten-free graham cracker crust and whips of coconut.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon agave cheesecake with a gluten-free graham cracker crust and whips of coconut. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just because this is a plant-based restaurant, doesn't mean it's a crunchy-granola scene. The old Belga restaurant has a bright, effortless atmosphere thanks to a sprucing up by designer Hannah Collins. The palette is warm wood and white with accents of teal in pretty tiles behind the bar and in upholstery on the banquettes. Tropical fans lazily spin overhead and light spills through the windows. It's the kind of atmosphere that makes you want to eat healthy.\u003c/p>\n\u003cfigure id=\"attachment_135046\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-bar-seating.jpg\" alt=\"The zinc-topped bar is an inviting spot to have a drink.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The zinc-topped bar is an inviting spot to have a drink. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Wildseed is about giving everyone a chance to make a better choice—a place where you can feel good about the decisions you are making,\" says Paganini. \"Not only because the space is beautiful, but also because you know that the food is good for you without sacrificing satisfaction or flavor.\"\u003c/p>\n\u003cfigure id=\"attachment_135047\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-beet-poke.jpg\" alt=\"Cubes of chilled beets are topped with slices of cucumber, macadamia crumbles, a dash of ponzu, and sesame seeds, paired with seaweed crackers.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cubes of chilled beets are topped with slices of cucumber, macadamia crumbles, a dash of ponzu, and sesame seeds, paired with seaweed crackers. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>// Wildseed, 2000 Union St. (Cow Hollow), \u003ca href=\"https://www.wildseedsf.com/\">wildseedsf.com\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>We've all jumped on a wellness trend or two—a new workout class, a few steps of a Korean skincare routine, periodic conscious disconnection from our devices.\u003c/p>\n\u003cp>If eating more plants is on your list of self-care (and environmental) goals, you may now do a little a dance: Wildseed is a full-service restaurant that's taking vegan eating beyond your usual grab-and-go salad and green juice.\u003c/p>\n\u003cfigure id=\"attachment_135043\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-interior.jpg\" alt=\"Greenery finds a home in every nook and cranny.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135043\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-interior-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery finds a home in every nook and cranny. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The conscientious concept comes to us from the folks at Back of House Restaurant Group (A Mano, Beretta, Lolinda, Starbelly, etc). CEO Adriano Paganini tapped chef Blair Warsham, of The Bird, to devise a menu of vegan eats; Warsham got all prolific with a huge menu of meat-free delights centering on purely seasonal ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135044\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-corn-cakes.jpg\" alt=\"Wildseed's corn cakes channel flavors of a fancy cornbread, with a thicker, richer intensity.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-corn-cakes-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Wildseed's corn cakes channel flavors of a fancy cornbread, with a thicker, richer intensity. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are snacks—think probiotic plates and harissa-spiced veggie chips; shareables—grilled avocado toast, Mexican corn cakes, and curried cauliflower; salads and bowls (try the mushroom-based \"neatball masala\"); and entrees including a super grain paella, rigatoni Bolognese made with Impossible meat, and a spicy yellow curry. Still hungry? There's dessert too.\u003c/p>\n\u003cfigure id=\"attachment_135045\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake.jpg\" alt=\"Meyer lemon agave cheesecake with a gluten-free graham cracker crust and whips of coconut.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135045\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-meyer-lemon-cake-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Meyer lemon agave cheesecake with a gluten-free graham cracker crust and whips of coconut. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Just because this is a plant-based restaurant, doesn't mean it's a crunchy-granola scene. The old Belga restaurant has a bright, effortless atmosphere thanks to a sprucing up by designer Hannah Collins. The palette is warm wood and white with accents of teal in pretty tiles behind the bar and in upholstery on the banquettes. Tropical fans lazily spin overhead and light spills through the windows. It's the kind of atmosphere that makes you want to eat healthy.\u003c/p>\n\u003cfigure id=\"attachment_135046\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-bar-seating.jpg\" alt=\"The zinc-topped bar is an inviting spot to have a drink.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135046\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-bar-seating-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The zinc-topped bar is an inviting spot to have a drink. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Wildseed is about giving everyone a chance to make a better choice—a place where you can feel good about the decisions you are making,\" says Paganini. \"Not only because the space is beautiful, but also because you know that the food is good for you without sacrificing satisfaction or flavor.\"\u003c/p>\n\u003cfigure id=\"attachment_135047\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/wildseed-beet-poke.jpg\" alt=\"Cubes of chilled beets are topped with slices of cucumber, macadamia crumbles, a dash of ponzu, and sesame seeds, paired with seaweed crackers.\" width=\"980\" height=\"650\" class=\"size-full wp-image-135047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-800x531.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/wildseed-beet-poke-768x509.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Cubes of chilled beets are topped with slices of cucumber, macadamia crumbles, a dash of ponzu, and sesame seeds, paired with seaweed crackers. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>// Wildseed, 2000 Union St. (Cow Hollow), \u003ca href=\"https://www.wildseedsf.com/\">wildseedsf.com\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite",
"title": "At the Midwife and the Baker, Fresh-Milled Whole Grains Pop Up in Every Bite",
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"content": "\u003cp>[aside postID='bayareabites_129693,news_11401794' label='More About Bread on KQED' target=_]\u003cbr>\nIt's a hot, steamy Saturday morning in an industrial section of Mountain View and there's a line-up of eager people snaking out the narrow door of a bland, window-less, unmarked building. They're in this unlikely place to snatch up some of the most craveable artisan breads and pastries in the Bay Area, being produced by \u003ca href=\"https://www.themidwifeandthebaker.com/\">The Midwife and the Baker\u003c/a>. \u003c/p>\n\u003cp>The crusty baguettes and dreamy croissants have won various \"best of\" rankings — like \"\u003ca href=\"https://frenchly.us/best-croissant-san-francisco-finalists/\">best croissant San Francisco\u003c/a>\" and \"\u003ca href=\"http://misscheesemonger.com/2017/05/who-makes-the-best-baguette-in-san-francisco/\">best baguette\u003c/a>\" — and patrons of the restaurants, cafes, coffee bars, grocery stores and farmers markets that sell the bakery's delicious products can't get enough. So much so that some aficionados drive to the bakery itself to get their fix right out of the ovens.\u003c/p>\n\u003cp>The region's food culture has anointed the tastiest hand-crafted breads and pastries, making stars out of the bakers producing them in the process. But an increasingly common factor when it comes to respected bakers like Chad Robertson of \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"https://www.manresabread.com/\">Manresa Bread\u003c/a>'s Avery Ruzicka is that their quest for perfection has led them to milling their own organic grain, some grown in Northern California. \u003c/p>\n\u003cp>Add Thomas \"Mac\" McConnell to this list. The proprietor of The Midwife and the Baker, he grinds his grain on-premise for a simple reason: the results taste much better.\u003c/p>\n\u003cfigure id=\"attachment_134977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Mac-BAB.jpg\" alt=\""Mac" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs.\" width=\"1920\" height=\"1217\" class=\"size-full wp-image-134977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1200x761.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Mac\" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Engineering to baking\u003c/h2>\n\u003cp>Passion led McConnell to the baking profession. Born, raised and educated in West Virginia, where he grew up on a sheep and cattle farm, his goal during undergrad and grad school in mechanical engineering was working on diesel engines, frequently used in farm equipment. Before a brief, post-graduate stint at Caterpillar, he saw the bread-making process up close at a bakery in his college town and later realized dealing with engines left a vast creative dearth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With a new career in mind, the bakery's proprietor pointed McConnell to the country's two best \"exploratory\" baking schools. Thus in 2007, he moved west to attend the \u003ca href=\"https://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> (SFBI) and soon realized that the city \"is a hub of artisan baking,\" he says.\u003cbr>\nAfter completing the school's five-month program, he worked in a Petaluma bakery, then trudged east to apprentice at the \u003ca href=\"https://berkshiremountainbakery.com/\">Berkshire Mountain Bakery\u003c/a>, whose proprietor is renowned among the nation’s top artisan bakers. \u003c/p>\n\u003cp>In 2011, he was hired by SFBI owner \u003ca href=\"https://www.sfgate.com/food/article/The-breadmakers-guru-3193778.php\">Michel Suas\u003c/a> — who's been referred to as \"the breadmaker's guru\" — to become an instructor in the bread program. Within the next few years, a couple of significant events happened. He met his soon-to-be wife, Jaime, a Noe Valley midwife, and encountered the bread from \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Chico. \"The crust aromas, other aromas, the texture and flavor of [Dave’s] bread was something I never achieved using flour that was a month old. You can't achieve that same complexity. It's like slightly burned honey; a sugary smell. You can't believe that's just flour, water and salt,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_134985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/choc-croissants-BAB.jpg\" alt=\"Croissants stuffed with chocolate await their time in the oven.\" width=\"1920\" height=\"988\" class=\"size-full wp-image-134985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1200x618.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croissants stuffed with chocolate await their time in the oven. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\"Nose to the grindstone\"\u003c/h2>\n\u003cp>[aside postID='news_11762012,news_11679195' align='left' label='More About Bread on KQED' target=_]\u003cbr>\nToday, McConnell's crew is grinding 3,000 pounds of grain weekly, producing flour on a daily basis. \"The mill's running from 3 a.m. to noon or 1 o'clock,\" he explains. \"We definitely have to monitor it. You know the old saying, nose to the grindstone. You don't want to run that thing out of grain.\" But if something goes awry with any bakery equipment, McConnell's mechanical engineering background comes in handy. \"We don't miss that batch of something because we don't have to wait on a technician,\" he says.\u003c/p>\n\u003cp>McConnell is currently milling glenn wheat (a hard red wheat), rye, spelt (an ancient grain that's a wheat subspecies), Sonora (a white Western wheat ) and khorasan. The latter is an ancient grain that's the ancestor of modern durum wheat and known as kamut. His bakery's popular \"country white\" is actually half Sonora wheat. \"It looks white but people don't know they're eating 50% whole grain,\" explains McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/grain-sacks-BAB.jpg\" alt=\"The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat.\" width=\"1920\" height=\"1184\" class=\"size-full wp-image-134979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-800x493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1020x629.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1200x740.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He gets his grain from some respected Northern California farmers including Full Belly, Frog Hollow and Coke Farms, along with Camus Country Mill in Oregon's Willamette Valley. \u003c/p>\n\u003ch2>A future of freshly milled flour?\u003c/h2>\n\u003cp>The delectable baked goods made with house-milled flour coming from bakers like McConnell, Robertson, Baker, Ruzicka and others underscore a growing trend in the bakery business. \"The awareness of the whole-grain thing is something to watch,\" notes McConnell, although these yummy products represent a blip when it comes to the flour-based goods purchased today by American consumers.\u003c/p>\n\u003cp>The industrial food system is built around white flour made from specific wheat varieties not chosen for their taste characteristics. Stripping out the bran and germ from the starchy part of the wheat extends a product's shelf life even as it removes most of the vitamins, minerals and fiber. Many decades of consuming baked goods made from commodity white flour have trained American palates to expect soft, tasteless, gummy bread.\u003c/p>\n\u003cfigure id=\"attachment_134980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shelves-BAB.jpg\" alt=\"Shelves of breads and pastries inside the bakery door await morning customers.\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-134980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1020x749.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1200x881.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shelves of breads and pastries inside the bakery door await morning customers. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But small changes are afoot. \u003ca href=\"https://www.nytimes.com/2014/04/23/dining/against-the-grain.html\">Artisanal baking\u003c/a> is on the rise, featuring slow, natural fermentations, heirloom grain and fresh milling. An \u003ca href=\"https://www.bakemag.com/articles/11314-the-local-grain-challenge\">important gating factor\u003c/a> is making the growing of higher-quality grain economically viable for farmers, who will, in turn, then make their products available to bakers and increasing numbers of local grain mills, which is a hoped-for trend as well.\u003c/p>\n\u003cfigure id=\"attachment_134984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg\" alt=\"McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Communal bakery\u003c/h2>\n\u003cp>With a staff of 40 including 26 hands-on bakers and an operation that is up and running 22 hours a day, McConnell, who lives in San Francisco, is a busy proprietor made even busier by the arrival of his two young children. Nevertheless, he has near-future plans that will thrill his many fans who now make pilgrimages to his bakery and currently crowd around the doorway to buy products from a nearby rack in the middle of this bustling bakery. \"We're hoping to do a little take-away window at the end of the building,\" he reports.\u003c/p>\n\u003cp>\"I've always dreamed of the bakery being a communal spot. We've stepped into a wholesale operation so we're probably never going to have that slower pace but I'd love to be known in Mountain View and surrounding communities as the place you go for bread. Or an espresso and a pastry,\" says McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg\" alt=\"Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries.\" width=\"1920\" height=\"1188\" class=\"size-full wp-image-134978\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-768x475.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1020x631.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1200x743.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the bread is a must, like the wonderful, sesame-coated whole-wheat bread, whose rich, wheaty flavor, fine crumb and smoky exterior are what bread should aspire to. The sturdy rye loaf has a pleasing texture despite the whole grain and a scrumptious, distinctly rye taste. \u003c/p>\n\u003cp>Even the flavorful, French-style \"white\" baguette contains 25% whole-grain kamut flour, elevating this delightful wand well above the flabby, small-taste norm. With a little butter melting into its fine crevices, it tastes like buttered popcorn.\u003c/p>\n\u003cp>Don’t forget about the pastries, which sometimes have a bit of whole grain snuck into them. Assisted by the manager of his operation, Sarah Cooper — whose baking background includes stints with the Thomas Keller empire and renowned Blue Hill at Stone Barns outside New York City — the bakery's non-bread side is heavenly. \u003c/p>\n\u003cfigure id=\"attachment_134988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/baked-goods-BAB.jpg\" alt=\"Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker.\" width=\"1920\" height=\"1232\" class=\"size-full wp-image-134988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1200x770.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almond croissants here are twice baked, stuffed with a layer of frangipane and coated with tons of sliced almonds. The renowned double-chocolate croissants are buttery, flaky perfection with extra textural interest coming from the coating of toasted sunflower seeds. When it comes to chocolate, look no further than the seemingly molten-center chocolate rye or chocolate whole wheat cookies. \u003c/p>\n\u003cp>On the savory side, the bakery's most beloved ciabatta, which is amped up with some whole grain, has an irresistible duality from spicy jalapeños and creamy cheddar.\u003c/p>\n\u003cp>Whether his customers march to the bakery itself or patronize the dozens of locations offering his divine baked goods, they'll be consuming delectable products that call out for repeat trips. And one day, he hopes that baked goods made from freshly milled whole grain will be the norm and not a trend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>The Midwife and the Baker\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/846+Independence+Ave,+Mountain+View,+CA+94043/@37.416484,-122.0998269,17z/data=!3m1!4b1!4m5!3m4!1s0x808fba0f28dbfef7:0x32dd850752d8cfbf!8m2!3d37.416484!4d-122.0976382\">846 Independence Ave.\u003c/a>\u003cbr>\nMountain View\u003cbr>\nOpen Monday-Saturday, 6:30 a.m.-12:30 p.m.\u003cbr>\n\u003ca href=\"https://www.themidwifeandthebaker.com/where\">Retail locations\u003c/a>\u003c/p>\n\n",
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"excerpt": "Organic flour milled on-site sets The Midwife and the Baker apart from most of its peers. But it's the outrageously craveable bread and pastries that are earning fans. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIt's a hot, steamy Saturday morning in an industrial section of Mountain View and there's a line-up of eager people snaking out the narrow door of a bland, window-less, unmarked building. They're in this unlikely place to snatch up some of the most craveable artisan breads and pastries in the Bay Area, being produced by \u003ca href=\"https://www.themidwifeandthebaker.com/\">The Midwife and the Baker\u003c/a>. \u003c/p>\n\u003cp>The crusty baguettes and dreamy croissants have won various \"best of\" rankings — like \"\u003ca href=\"https://frenchly.us/best-croissant-san-francisco-finalists/\">best croissant San Francisco\u003c/a>\" and \"\u003ca href=\"http://misscheesemonger.com/2017/05/who-makes-the-best-baguette-in-san-francisco/\">best baguette\u003c/a>\" — and patrons of the restaurants, cafes, coffee bars, grocery stores and farmers markets that sell the bakery's delicious products can't get enough. So much so that some aficionados drive to the bakery itself to get their fix right out of the ovens.\u003c/p>\n\u003cp>The region's food culture has anointed the tastiest hand-crafted breads and pastries, making stars out of the bakers producing them in the process. But an increasingly common factor when it comes to respected bakers like Chad Robertson of \u003ca href=\"https://www.tartinebakery.com/\">Tartine\u003c/a>, \u003ca href=\"http://www.joseybakerbread.com/\">Josey Baker\u003c/a> and \u003ca href=\"https://www.manresabread.com/\">Manresa Bread\u003c/a>'s Avery Ruzicka is that their quest for perfection has led them to milling their own organic grain, some grown in Northern California. \u003c/p>\n\u003cp>Add Thomas \"Mac\" McConnell to this list. The proprietor of The Midwife and the Baker, he grinds his grain on-premise for a simple reason: the results taste much better.\u003c/p>\n\u003cfigure id=\"attachment_134977\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/Mac-BAB.jpg\" alt=\""Mac" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs.\" width=\"1920\" height=\"1217\" class=\"size-full wp-image-134977\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-800x507.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-768x487.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/Mac-BAB-1200x761.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">\"Mac\" McConnell near the pastry production area in his Mountain View bakery, which is located in Acme's former South Bay digs. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Engineering to baking\u003c/h2>\n\u003cp>Passion led McConnell to the baking profession. Born, raised and educated in West Virginia, where he grew up on a sheep and cattle farm, his goal during undergrad and grad school in mechanical engineering was working on diesel engines, frequently used in farm equipment. Before a brief, post-graduate stint at Caterpillar, he saw the bread-making process up close at a bakery in his college town and later realized dealing with engines left a vast creative dearth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With a new career in mind, the bakery's proprietor pointed McConnell to the country's two best \"exploratory\" baking schools. Thus in 2007, he moved west to attend the \u003ca href=\"https://www.sfbi.com/\">San Francisco Baking Institute\u003c/a> (SFBI) and soon realized that the city \"is a hub of artisan baking,\" he says.\u003cbr>\nAfter completing the school's five-month program, he worked in a Petaluma bakery, then trudged east to apprentice at the \u003ca href=\"https://berkshiremountainbakery.com/\">Berkshire Mountain Bakery\u003c/a>, whose proprietor is renowned among the nation’s top artisan bakers. \u003c/p>\n\u003cp>In 2011, he was hired by SFBI owner \u003ca href=\"https://www.sfgate.com/food/article/The-breadmakers-guru-3193778.php\">Michel Suas\u003c/a> — who's been referred to as \"the breadmaker's guru\" — to become an instructor in the bread program. Within the next few years, a couple of significant events happened. He met his soon-to-be wife, Jaime, a Noe Valley midwife, and encountered the bread from \u003ca href=\"http://www.millersbakehouse.com/\">Dave Miller\u003c/a> in Chico. \"The crust aromas, other aromas, the texture and flavor of [Dave’s] bread was something I never achieved using flour that was a month old. You can't achieve that same complexity. It's like slightly burned honey; a sugary smell. You can't believe that's just flour, water and salt,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_134985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/choc-croissants-BAB.jpg\" alt=\"Croissants stuffed with chocolate await their time in the oven.\" width=\"1920\" height=\"988\" class=\"size-full wp-image-134985\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-160x82.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-800x412.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-768x395.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1020x525.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/choc-croissants-BAB-1200x618.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Croissants stuffed with chocolate await their time in the oven. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\"Nose to the grindstone\"\u003c/h2>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nToday, McConnell's crew is grinding 3,000 pounds of grain weekly, producing flour on a daily basis. \"The mill's running from 3 a.m. to noon or 1 o'clock,\" he explains. \"We definitely have to monitor it. You know the old saying, nose to the grindstone. You don't want to run that thing out of grain.\" But if something goes awry with any bakery equipment, McConnell's mechanical engineering background comes in handy. \"We don't miss that batch of something because we don't have to wait on a technician,\" he says.\u003c/p>\n\u003cp>McConnell is currently milling glenn wheat (a hard red wheat), rye, spelt (an ancient grain that's a wheat subspecies), Sonora (a white Western wheat ) and khorasan. The latter is an ancient grain that's the ancestor of modern durum wheat and known as kamut. His bakery's popular \"country white\" is actually half Sonora wheat. \"It looks white but people don't know they're eating 50% whole grain,\" explains McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134979\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/grain-sacks-BAB.jpg\" alt=\"The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat.\" width=\"1920\" height=\"1184\" class=\"size-full wp-image-134979\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-800x493.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-768x474.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1020x629.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/grain-sacks-BAB-1200x740.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The kamut ground at the bakery is from khorasan, an ancient grain that predates modern durum wheat. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>He gets his grain from some respected Northern California farmers including Full Belly, Frog Hollow and Coke Farms, along with Camus Country Mill in Oregon's Willamette Valley. \u003c/p>\n\u003ch2>A future of freshly milled flour?\u003c/h2>\n\u003cp>The delectable baked goods made with house-milled flour coming from bakers like McConnell, Robertson, Baker, Ruzicka and others underscore a growing trend in the bakery business. \"The awareness of the whole-grain thing is something to watch,\" notes McConnell, although these yummy products represent a blip when it comes to the flour-based goods purchased today by American consumers.\u003c/p>\n\u003cp>The industrial food system is built around white flour made from specific wheat varieties not chosen for their taste characteristics. Stripping out the bran and germ from the starchy part of the wheat extends a product's shelf life even as it removes most of the vitamins, minerals and fiber. Many decades of consuming baked goods made from commodity white flour have trained American palates to expect soft, tasteless, gummy bread.\u003c/p>\n\u003cfigure id=\"attachment_134980\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shelves-BAB.jpg\" alt=\"Shelves of breads and pastries inside the bakery door await morning customers.\" width=\"1920\" height=\"1410\" class=\"size-full wp-image-134980\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-800x588.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-768x564.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1020x749.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shelves-BAB-1200x881.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shelves of breads and pastries inside the bakery door await morning customers. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But small changes are afoot. \u003ca href=\"https://www.nytimes.com/2014/04/23/dining/against-the-grain.html\">Artisanal baking\u003c/a> is on the rise, featuring slow, natural fermentations, heirloom grain and fresh milling. An \u003ca href=\"https://www.bakemag.com/articles/11314-the-local-grain-challenge\">important gating factor\u003c/a> is making the growing of higher-quality grain economically viable for farmers, who will, in turn, then make their products available to bakers and increasing numbers of local grain mills, which is a hoped-for trend as well.\u003c/p>\n\u003cfigure id=\"attachment_134984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg\" alt=\"McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-134984\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/shaping-whole-wheat-bread-BAB-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">McConnell, left, and bakers shape wheat bread before it does another rising. The dough is unusually supple compared to dough made from purchased flour. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Communal bakery\u003c/h2>\n\u003cp>With a staff of 40 including 26 hands-on bakers and an operation that is up and running 22 hours a day, McConnell, who lives in San Francisco, is a busy proprietor made even busier by the arrival of his two young children. Nevertheless, he has near-future plans that will thrill his many fans who now make pilgrimages to his bakery and currently crowd around the doorway to buy products from a nearby rack in the middle of this bustling bakery. \"We're hoping to do a little take-away window at the end of the building,\" he reports.\u003c/p>\n\u003cp>\"I've always dreamed of the bakery being a communal spot. We've stepped into a wholesale operation so we're probably never going to have that slower pace but I'd love to be known in Mountain View and surrounding communities as the place you go for bread. Or an espresso and a pastry,\" says McConnell.\u003c/p>\n\u003cfigure id=\"attachment_134978\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg\" alt=\"Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries.\" width=\"1920\" height=\"1188\" class=\"size-full wp-image-134978\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-800x495.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-768x475.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1020x631.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/buttering-pastry-BAB-1200x743.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Picture-perfect croissants are buttered before baking. About 70% of bakery revenues currently come from pastries. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And the bread is a must, like the wonderful, sesame-coated whole-wheat bread, whose rich, wheaty flavor, fine crumb and smoky exterior are what bread should aspire to. The sturdy rye loaf has a pleasing texture despite the whole grain and a scrumptious, distinctly rye taste. \u003c/p>\n\u003cp>Even the flavorful, French-style \"white\" baguette contains 25% whole-grain kamut flour, elevating this delightful wand well above the flabby, small-taste norm. With a little butter melting into its fine crevices, it tastes like buttered popcorn.\u003c/p>\n\u003cp>Don’t forget about the pastries, which sometimes have a bit of whole grain snuck into them. Assisted by the manager of his operation, Sarah Cooper — whose baking background includes stints with the Thomas Keller empire and renowned Blue Hill at Stone Barns outside New York City — the bakery's non-bread side is heavenly. \u003c/p>\n\u003cfigure id=\"attachment_134988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/baked-goods-BAB.jpg\" alt=\"Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker.\" width=\"1920\" height=\"1232\" class=\"size-full wp-image-134988\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-768x493.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/baked-goods-BAB-1200x770.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breads, chocolate-stuffed cookies, croissants, ciabattas and more are among the delectable offerings at The Midwife and the Baker. \u003ccite>(Susan Hathaway/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Almond croissants here are twice baked, stuffed with a layer of frangipane and coated with tons of sliced almonds. The renowned double-chocolate croissants are buttery, flaky perfection with extra textural interest coming from the coating of toasted sunflower seeds. When it comes to chocolate, look no further than the seemingly molten-center chocolate rye or chocolate whole wheat cookies. \u003c/p>\n\u003cp>On the savory side, the bakery's most beloved ciabatta, which is amped up with some whole grain, has an irresistible duality from spicy jalapeños and creamy cheddar.\u003c/p>\n\u003cp>Whether his customers march to the bakery itself or patronize the dozens of locations offering his divine baked goods, they'll be consuming delectable products that call out for repeat trips. And one day, he hopes that baked goods made from freshly milled whole grain will be the norm and not a trend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>The Midwife and the Baker\u003c/b>\u003cbr>\n\u003ca href=\"https://www.google.com/maps/place/846+Independence+Ave,+Mountain+View,+CA+94043/@37.416484,-122.0998269,17z/data=!3m1!4b1!4m5!3m4!1s0x808fba0f28dbfef7:0x32dd850752d8cfbf!8m2!3d37.416484!4d-122.0976382\">846 Independence Ave.\u003c/a>\u003cbr>\nMountain View\u003cbr>\nOpen Monday-Saturday, 6:30 a.m.-12:30 p.m.\u003cbr>\n\u003ca href=\"https://www.themidwifeandthebaker.com/where\">Retail locations\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Special Ingredient in This Gelato? Buffalo Milk",
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"content": "\u003cp>[aside postID='bayareabites_133544,bayareabites_96988' label='More Frozen Treats' target=_]\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n",
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"excerpt": "In Palo Alto, you'll find a rare treat: buffalo milk-made gelato. It's owned and operated by a couple with their own herd of water buffalo in Sacramento.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nYulia and Kal Morsey could never have predicted their current life. She’s a trained psychologist from Russia. He’s a former banker and businessman. But here they are running their own water buffalo dairy farm, a restaurant in Palo Alto and now \u003ca href=\"http://morseyscreamery.com/\">Morsey’s Creamery\u003c/a>, the only ice cream shop south of San Francisco producing gelato with water buffalo milk (residents and visitors located north can find buffalo milk gelato at Pt. Reyes's \u003ca href=\"https://palacemarket.com/\">Palace Market\u003c/a>).\u003c/p>\n\u003cp>As a child, Kal Morsey recalls how common it was to consume water buffalo milk dairy products in Egypt. In fact, he says Egyptians have always seen it as a better quality milk overall. “The difference between water buffalo’s milk and cow’s milk is quite substantial in taste, flavor, and texture. In this country, there are so many big-name gourmet foods and you still can’t find any buffalo milk at the store.”\u003c/p>\n\u003cp>Yulia agrees, especially when it comes to ice cream. \"I tried buffalo’s milk ice cream when I visited Egypt while we were dating 35 years ago. I had never tasted anything like it. The memory of that stayed with me all these years.\"\u003c/p>\n\u003cfigure id=\"attachment_134897\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134897\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/morseys-creamery-logo.jpg\" alt=\"Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/morseys-creamery-logo-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Morsey’s Creamery, the only ice cream shop in the Bay Area producing gelato with water buffalo milk. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After living in the States for several decades, he never gave up hope of finding the dairy foods of his youth. Seven years ago, he decided to visit the only buffalo farm he could find in California, Double 8 Dairy in Petaluma. To this day, Double 8 Dairy still supplies restaurants (and Palace Market) with buffalo milk gelato — owner Andrew Zlot opened a gelato kiosk in 2014 but the location eventually closed.\u003c/p>\n\u003cp>Back then, Kal was told that mainstream buffalo’s milk products just didn’t exist. That’s when he decided to take matters into his own hands.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The only buffalo breeder we knew of was in Texas. So I decided to buy six water buffaloes from them to start with. Stupid, I know,” he recalls. “I kept thinking, what do I do next? What am I gonna do with these water buffalo? I got so invested in the idea of it being the next big thing. Then all of a sudden, I realized I should open a restaurant so I could use our dairy products and spread the word.” Said restaurant, Morsey’s Farmhouse, finally opened in Los Altos in early 2018.\u003c/p>\n\u003cfigure id=\"attachment_134893\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134893\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg\" alt=\"The Morsey’s fresh water buffalo milk mozzarella.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-milk-mozzarella-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Morsey’s fresh water buffalo milk mozzarella. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These days, the Morseys have their own 50-acre ranch outside of Sacramento with 400 water buffalo. They also have their own dairy plant on site where they make their own buffalo's milk dairy products, all of which they use and sell in their restaurant.\u003c/p>\n\u003cp>Once the Morseys decided to potentially open a gelato shop, they began hiring culinary consultants from Italy and Southern California to help develop their recipes. But the journey was difficult because \"nobody knew how to work with buffalo milk and turn it into cream. It’s a completely different composition than cow’s milk. We failed so many times. This gelato recipe that we use now took us 3 years to make.”\u003c/p>\n\u003cp>They’re not skimping on their other ingredients either. Besides staying away from anything artificial, their neighbor's hive produces their shop’s honey, they roast their own Cecilian pistachios and they use premium Belgian chocolate. “But we think the gelato itself is the star,” he says.\u003c/p>\n\u003cfigure id=\"attachment_134894\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134894\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg\" alt=\"\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/water-buffalo-gelato-flavors-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Various flavors of water buffalo milk gelato at Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Convincing Americans that buffalo milk is the next big thing has also been a challenge. Kal Morsey believes, “When Americans hear ‘buffalo milk’ they think gaminess. But there is absolutely no gaminess. It’s actually sweeter and creamier than cow’s milk, but not heavy. It’s the way milk should taste. And it has three times the fat content of cow’s milk, but is two-thirds lower in cholesterol. It’s also higher in protein.”\u003c/p>\n\u003cp>“And there’s no aftertaste,” adds Yulia. ”In the end, it’s all about taste. I don’t need to convince anybody if they just try it. You should see the reaction from people after they’ve tried the gelato. I love to see their faces.”\u003c/p>\n\u003cfigure id=\"attachment_134895\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134895\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg\" alt=\"Pistachio flavor water buffalo milk gelato from Morsey’s Creamery.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pistachio-gelato-flavor-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pistachio flavor water buffalo milk gelato from Morsey’s Creamery. \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening Morsey’s Creamery just this past August, business has been strong for their tiny shop on University Avenue in Palo Alto. And they've seen a steady yet noticeable increase every week they've been open.\u003c/p>\n\u003cp>For all the money and hard work the Morseys have invested, Yulia believes it’s all been worth it. “It feels like a mission and I have to share this passion. I truly believe our time is not wasted with this. People deserve to eat better. It’s hard work but even if it doesn’t work out, at least we can say we tried.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Kal adds, “In life, you don’t always choose your path. Sometimes your path chooses you.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication",
"title": "First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication",
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"content": "\u003cp>[aside postID='checkplease_18170,bayareabites_81166' label='More on Pim from KQED']\u003cbr>\n\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>The words \"let's go for Thai\" are typically happy-making. Who doesn't love to dip into a platter of peanut-y pad Thai noodles or a rich, steaming bowl of red curry?\u003c/p>\n\u003cp>But while those dishes have a place in our hearts for cozy date nights or take-out at home, what we think of as \"traditional\" Thai food often isn't authentic at all (and more than likely it isn't fresh). Fortunately, we have Pim Techamuanvivit, a Michelin-class Thai chef, right here in our backyard. Through her first restaurant, the runaway success that is Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.kinkhao.com/\">Kin Khao\u003c/a> opened in 2014 on the ground floor of downtown's Parc 55 Hotel (a place rarely visited by locals), the whole city was basically blown away. The restaurant served made-from-scratch, intense, and stunningly delicious Thai food in a funky, low-budget space and, in 2016, earned a Michelin star, which it has retained every year since.\u003c/p>\n\u003cp>But hold on, because Nari is not Kin Khao 2.0.\u003c/p>\n\u003cfigure id=\"attachment_134955\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-interior-greenery.jpg\" alt=\"Greenery sprouts up throughout the space, lending an urban oasis feel.\" width=\"980\" height=\"735\" class=\"size-full wp-image-134955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-768x576.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery sprouts up throughout the space, lending an urban oasis feel. \u003ccite>(Anson Smart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The scope of the place is your first clue. Inside Japantown's \u003ca href=\"https://www.7x7.com/first-taste-hotel-kabuki-japantown-2533728836.html\">Hotel Kabuki\u003c/a>, the dining room can seat up to 100 guests for dinner plus another 40 in the upstairs bar and lounge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The interior is also decidedly more polished than Kin Khao's. Kitted out by \u003ca href=\"https://www.lundbergdesign.com/\">Lundberg Design\u003c/a>, the aesthetes behind the interiors at Mourad and Quince, Nari is modern and elegant—an open two-story space with floor-to-ceiling windows that shed light on lush ferns and trendy monstera growing up between half-circle booths upholstered in exquisite floral fabric. In Lundberg fashion, there is thoughtful woodwork and sculptural fixtures.\u003c/p>\n\u003cp>Design-wise, you might call Nari the brighter yang to Kin Khao's darker yin, and while Techamuanvivit has always helmed Kin Khao, there are strong feminine wiles at work here. The restaurant's name itself means \"women\" in Thai, and the operation is run by a powerhouse team of femmes. \u003c/p>\n\u003cp>Techamuanvivit, who developed the menu, is joined by chef de cuisine Meghan Clark (also of Kin Khao) and bar star Megan Daniel-Hoang (formerly of Whitechapel). The cocktails here are named after women characters in Thai novels; there is also an extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_134956\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-cocktails.jpg\" alt=\"Left to right: The Manora, the Rojana and the Montheo\" width=\"980\" height=\"653\" class=\"size-full wp-image-134956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: The Manora, the Rojana and the Montheo \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nari's cocktail program is reason enough to visit. The Manora is similar to a Thai version of a pisco sour, made with egg whites, pineapple sherbert, yellow chartreuse falernum, and lime. The Rojana brings together a light rum, Smith & Cross rum, lime cordial, pineapple gum, orgeat, and Thai bitters for am elevated play on a daiquiri. The Montheo is pleasantly tart thanks to a bit of sea gin made with seaweed, sherry, chareau, vanilla, absinthe, cucumber, muddled basil, and a hint of lemon.\u003c/p>\n\u003cp>Once you've settled in, it's time to forget about pad Thai and open your taste buds to a new dimension. Salty meets sweet in most of the dishes here, and funky-intense flavors come through thanks to ingredients such as shrimp paste and fish sauce. The best approach: Order with an open mind and no expectations.\u003c/p>\n\u003cfigure id=\"attachment_134957\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-kapi-plah.jpg\" alt=\"The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Start with the punchy miang, an intensely green betel leaf topped with stone fruit, trout roe, and fish sauce caramel. Sample the yum tawai, a platter of haricots vert with bits of chicken, peanuts, sesame, and coconut and tamarind sauce. Indulge in a pretty spicy version of gaeng bumbai aubergine, a curry of eggplant with hints of lemon basil and topped with crunchy fried shallots.\u003c/p>\n\u003cfigure id=\"attachment_134958\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg\" alt=\"Nari's gaeng rawaeng\" width=\"980\" height=\"653\" class=\"size-full wp-image-134958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's gaeng rawaeng \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The gaeng rawaeng is a menu standout. The whole cornish game hen is cooked in a rich rawaeng curry sauce, and served with buttery roti bread perfect for dipping up all the juices. Like next-level comfort food, it's guaranteed to become a Nari signature dish.\u003c/p>\n\u003cp>The desserts, like the cocktails, shine. Saved room for the babin coconut cake, a thick, pudding-like slice of coconut, basil, and ginger, topped with toasted coconut flakes. We did also love the makrut lime tart with bright strawberries, creaming creamy citrus filling, and crispy rice puffs rolled in powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_134959\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's makrut lime tart \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-nari-thai-restaurant-sf-2640493649.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>The words \"let's go for Thai\" are typically happy-making. Who doesn't love to dip into a platter of peanut-y pad Thai noodles or a rich, steaming bowl of red curry?\u003c/p>\n\u003cp>But while those dishes have a place in our hearts for cozy date nights or take-out at home, what we think of as \"traditional\" Thai food often isn't authentic at all (and more than likely it isn't fresh). Fortunately, we have Pim Techamuanvivit, a Michelin-class Thai chef, right here in our backyard. Through her first restaurant, the runaway success that is Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.kinkhao.com/\">Kin Khao\u003c/a> opened in 2014 on the ground floor of downtown's Parc 55 Hotel (a place rarely visited by locals), the whole city was basically blown away. The restaurant served made-from-scratch, intense, and stunningly delicious Thai food in a funky, low-budget space and, in 2016, earned a Michelin star, which it has retained every year since.\u003c/p>\n\u003cp>But hold on, because Nari is not Kin Khao 2.0.\u003c/p>\n\u003cfigure id=\"attachment_134955\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-interior-greenery.jpg\" alt=\"Greenery sprouts up throughout the space, lending an urban oasis feel.\" width=\"980\" height=\"735\" class=\"size-full wp-image-134955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-768x576.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery sprouts up throughout the space, lending an urban oasis feel. \u003ccite>(Anson Smart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The scope of the place is your first clue. Inside Japantown's \u003ca href=\"https://www.7x7.com/first-taste-hotel-kabuki-japantown-2533728836.html\">Hotel Kabuki\u003c/a>, the dining room can seat up to 100 guests for dinner plus another 40 in the upstairs bar and lounge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The interior is also decidedly more polished than Kin Khao's. Kitted out by \u003ca href=\"https://www.lundbergdesign.com/\">Lundberg Design\u003c/a>, the aesthetes behind the interiors at Mourad and Quince, Nari is modern and elegant—an open two-story space with floor-to-ceiling windows that shed light on lush ferns and trendy monstera growing up between half-circle booths upholstered in exquisite floral fabric. In Lundberg fashion, there is thoughtful woodwork and sculptural fixtures.\u003c/p>\n\u003cp>Design-wise, you might call Nari the brighter yang to Kin Khao's darker yin, and while Techamuanvivit has always helmed Kin Khao, there are strong feminine wiles at work here. The restaurant's name itself means \"women\" in Thai, and the operation is run by a powerhouse team of femmes. \u003c/p>\n\u003cp>Techamuanvivit, who developed the menu, is joined by chef de cuisine Meghan Clark (also of Kin Khao) and bar star Megan Daniel-Hoang (formerly of Whitechapel). The cocktails here are named after women characters in Thai novels; there is also an extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_134956\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-cocktails.jpg\" alt=\"Left to right: The Manora, the Rojana and the Montheo\" width=\"980\" height=\"653\" class=\"size-full wp-image-134956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: The Manora, the Rojana and the Montheo \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nari's cocktail program is reason enough to visit. The Manora is similar to a Thai version of a pisco sour, made with egg whites, pineapple sherbert, yellow chartreuse falernum, and lime. The Rojana brings together a light rum, Smith & Cross rum, lime cordial, pineapple gum, orgeat, and Thai bitters for am elevated play on a daiquiri. The Montheo is pleasantly tart thanks to a bit of sea gin made with seaweed, sherry, chareau, vanilla, absinthe, cucumber, muddled basil, and a hint of lemon.\u003c/p>\n\u003cp>Once you've settled in, it's time to forget about pad Thai and open your taste buds to a new dimension. Salty meets sweet in most of the dishes here, and funky-intense flavors come through thanks to ingredients such as shrimp paste and fish sauce. The best approach: Order with an open mind and no expectations.\u003c/p>\n\u003cfigure id=\"attachment_134957\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-kapi-plah.jpg\" alt=\"The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Start with the punchy miang, an intensely green betel leaf topped with stone fruit, trout roe, and fish sauce caramel. Sample the yum tawai, a platter of haricots vert with bits of chicken, peanuts, sesame, and coconut and tamarind sauce. Indulge in a pretty spicy version of gaeng bumbai aubergine, a curry of eggplant with hints of lemon basil and topped with crunchy fried shallots.\u003c/p>\n\u003cfigure id=\"attachment_134958\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg\" alt=\"Nari's gaeng rawaeng\" width=\"980\" height=\"653\" class=\"size-full wp-image-134958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's gaeng rawaeng \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The gaeng rawaeng is a menu standout. The whole cornish game hen is cooked in a rich rawaeng curry sauce, and served with buttery roti bread perfect for dipping up all the juices. Like next-level comfort food, it's guaranteed to become a Nari signature dish.\u003c/p>\n\u003cp>The desserts, like the cocktails, shine. Saved room for the babin coconut cake, a thick, pudding-like slice of coconut, basil, and ginger, topped with toasted coconut flakes. We did also love the makrut lime tart with bright strawberries, creaming creamy citrus filling, and crispy rice puffs rolled in powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_134959\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's makrut lime tart \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-nari-thai-restaurant-sf-2640493649.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "25 Historic Sonoma County Restaurants That Are Still Going Strong",
"title": "25 Historic Sonoma County Restaurants That Are Still Going Strong",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_129955,bayareabites_134158' label='More Sonoma Bites']\u003c/p>\n\u003cp>In the restaurant business, it’s saying something to make it through the first year, and rare to last more than ten. But in Sonoma County, there are more than a dozen that have survived well past their 30th year, and a handful which have outlasted generations of diners, stretching back more than a century.\u003c/p>\n\u003cp>These are well-worn eateries that have a proven formula. Most share a common heritage, built by Italian immigrants to the region, serving hearty family-style meals at approachable prices. It’s not a stretch to say that the farms, timber mills, railroads and vineyards of Sonoma County were built on pasta and meatballs. And maybe a steak or two.\u003c/p>\n\u003cp>We pay homage to 25 tried and true restaurants that have stood the test of time and are still going strong.\u003c/p>\n\u003ch2>Stormy’s Spirits and Supper, Petaluma (1854)\u003c/h2>\n\u003cp>\u003cem>6650 Bloomfield Road, Petaluma, 795-0127, \u003ca href=\"http://www.stormysrestaurant.com/\">stormysrestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134909\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Stormy's Spirits and Supper, in Bloomfield, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Established as a roadhouse, Stormy’s has hosted generations of West County diners. The restaurant turned into a steakhouse in the early 1970s, and \u003ca href=\"https://www.sonomamag.com/stormys-spirits-and-supper-still-thrives-in-bloomfield/\">remains a family-style dining destination\u003c/a> in Bloomfield.\u003c/p>\n\u003ch2>Washoe House, Petaluma (1859)\u003c/h2>\n\u003cp>\u003cem>2840 Stony Point, Petaluma, 795-4544.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134910\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-house-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Washoe House, illuminated at night. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A former stagecoach stop connecting Petaluma, Santa Rosa and Bodega, this historic roadhouse is best known for two things: Dollar bills pinned to the bar ceiling and The Battle of the Washoe House. According to legend, following the 1865 assassination of Abraham Lincoln, a group of Petaluma militia were intent on creating trouble for Southern-leaning Santa Rosans. Their thirst got the best of them, and the group ended up getting drunk instead of rabble-rousing. The Washoe House was sold in 2015 to Petaluma Creamery owner Larry Peter.\u003c/p>\n\u003cfigure id=\"attachment_134911\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Personalized dollar bills hang from the ceiling at Washoe House in Petaluma. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Volpi’s Grocery, Petaluma (1925)\u003c/h2>\n\u003cp>\u003cem>124 Washington St., Petaluma, 762-2371.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134912\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-800x560.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1020x714.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1200x840.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volpi's Ristorante and Historical Bar in Petaluma. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's operated as a grocery for most of its existence, Volpi’s major claim to fame was as a speakeasy in the 1920s. Locals know that the “secret” bar is still in operation, with a convenient escape door to the alley in case of a raid. Or your ex-wife. \u003c/p>\n\u003cfigure id=\"attachment_134913\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-old-800x1057.jpg\" alt=\"\" width=\"800\" height=\"1057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-800x1057.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-768x1014.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-908x1200.jpg 908w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brother and sister John and Sylvia Volpi grew up in an accordion-playing family and used to play Friday and Saturday nights and for special occasions at Volpi's Ristorante and Bar in Petaluma. Sylvia passed away in 2017. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The grocery became a restaurant in 1992, though there’s still an old Italian grocery vibe with well-worn wooden floors and walls lined with Italian tchotchkes, accordions, and candle wax-covered chianti bottles.\u003c/p>\n\u003ch2>Pinky's Pizza, Petaluma (1962)\u003c/h2>\n\u003cp>\u003cem>321 Petaluma Blvd. South, Petaluma, 707-763-2510, \u003ca href=\"http://pinkyspizzaparlor.com/\">pinkyspizzaparlor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134914\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pinkys-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pinky's Pizza. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A hometown classic pizza joint loved by generations of Petalumans.\u003c/p>\n\u003ch2>Union Hotel, Occidental (1891)\u003c/h2>\n\u003cp>\u003cem>3731 Main St., Occidental, 874-3555, \u003ca href=\"http://www.unionhoteloccidental.com/\">unionhoteloccidental.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Union Hotel, in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though there are several newer locations of this classic restaurant, the Occidental restaurant has been around for more than 125 years. What began as the Union Saloon and General Store grew into a family business, with four generations managing the restaurant serving Italian dinners over the years. The bakery and cafe is packed on the weekends, and rightly so, with some of the best pastries around.\u003c/p>\n\u003cfigure id=\"attachment_134916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-historic-800x637.jpeg\" alt=\"\" width=\"800\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-160x127.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-768x612.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hotel staff on the porch in 1918. \u003ccite>(Sonoma Heritage Collection -- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Catelli’s, Geyserville (1936)\u003c/h2>\n\u003cp>\u003cem>21047 Geyserville Ave., Geyserville, 857-7142, \u003ca href=\"http://www.mycatellis.com/\">mycatellis.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-800x558.jpg\" alt=\"\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1200x837.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis.jpg 1390w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinner in the dinning room at Catelli's The Rex restaurant in Geyserville. \u003ccite>(Catelli's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Italian immigrants Santi and Virginia Catelli opened Catelli’s “The Rex” in tiny Geyserville as an unpretentious family eatery featuring spaghetti, minestrone and ravioli. The family closed the restaurant in 1986, but it was reopened in Healdsburg, where it stood until 2004. \u003c/p>\n\u003cfigure id=\"attachment_134918\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg\" alt=\"\" width=\"800\" height=\"567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Richard's meat sauce over ten layer lasagna at Catelli's in Geyserville. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, siblings Domenica and Nick Catelli reopened the restaurant at the original Geyserville location, where its been host to a number of celebrities, but remains an approachable family-style restaurant. Their paper-thin layers of lasagna noodles makes Catelli’s version one of the best in the region.\u003c/p>\n\u003ch2>Dinucci's Italian Dinners, Valley Ford (1939)\u003c/h2>\n\u003cp>\u003cem>14485 Hwy. 1, Valley Ford, 876-3260, \u003ca href=\"http://www.dinuccisrestaurant.com/\">dinuccisrestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134919\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/dinuccis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building dates to 1908, serving train travelers, the current restaurant didn’t open until 1939. Run by Henry and Mabel Dinucci, the restaurant was a welcome stop for hearty family-style Italian dinners. The restaurant was sold to the Wagner family in 1968, but some of Mabel's recipes have stood the test of time, and are still in use today. The historic interior hasn’t changed much, with red and white checkered tablecloths right out of the 1940s.\u003c/p>\n\u003cfigure id=\"attachment_134920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A photo of owner Jeanne Garcia's mother Betty Wagner, who originally owned the restaurant with her husband, hangs above the dining room at Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Negri’s, Occidental (1942)\u003c/h2>\n\u003cp>\u003cem>3700 Bohemian Hwy., Occidental, \u003ca href=\"http://negrisrestaurant.com/\">negrisrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x581.jpeg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x116.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x558.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Negri's has been an Occidental mainstay, serving family style Italian dinners for over half a century. \u003ccite>(Sonoma Heritage Collection- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned Italian restaurant started as a stopover for train travelers going from San Francisco to Eureka. The restaurant lore is that the original owner, Joe Negri Sr., an Italian immigrant, was once the personal chef of movie legend Rudolph Valentino. After moving to Santa Rosa, he opened Negri’s, which has continued to serve up traditional Italian pasta dinners, many using original recipes from the 1930s, ever since.\u003c/p>\n\u003cfigure id=\"attachment_134922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x526.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-1020x671.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nonni's Ravioli features house made pasta, beef, pork, swiss chard, herbs and parmesan from Negri's Italian Dinners and Joe's Bar in Occidental. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Swiss Hotel, Sonoma(1892)\u003c/h2>\n\u003cp>\u003cem>18 W. Spain St., Sonoma, 707-938-3298, \u003ca href=\"http://swisshotelsonoma.com/\">swisshotelsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Swiss Hotel in Sonoma, \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The history of Sonoma is written on the walls of this historic inn, restaurant and bar. An Italian-focused menu reflects the generations oof family ownership.\u003c/p>\n\u003ch2>Depot Hotel, Sonoma (1985)\u003c/h2>\n\u003cp>\u003cem>241 First St. West, Sonoma, 938-2980, \u003ca href=\"http://www.depotsonoma.com/\">depotsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134924\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/depot-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Depot Hotel, Sonoma. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's a bit of a sleeper, the off-square restaurant is located inside a historic 19th-century hotel, and features a hidden pool on the outdoor patio. Owner Michael Ghilarducci and his wife founded a cooking school in1987, and now their son, Antonio is the executive chef.\u003c/p>\n\u003ch2>La Casa, Sonoma (1967)\u003c/h2>\n\u003cp>\u003cem>121 East Spain St., Sonoma, 996-3406, \u003ca href=\"http://www.lacasarestaurant.com/\">lacasarestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-casa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tacos at La Casa. \u003ccite>(Tom Ipri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With simple, traditional Mexican food just off the Sonoma Square, La Casa has seen the transformation of this sleepy rural town into the tourist destination it is today. The restaurant was purchased in 2015 by the Sherpa Brothers Group, Nepalese restaurateurs who’ve reinvigorated several of the town’s restaurant spaces. If you go, don’t miss the margaritas.\u003c/p>\n\u003ch2>Mary's Pizza Shack, Various Locations(1959)\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://maryspizzashack.com/\">maryspizzashack.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mary's Pizza Shack Mary Fazio opened her first Mary's Pizza Shack in Boyes Hot Springs in 1959. Fazio died in 1999 but her restaurant now has 18 locations all the stores remain family owned with 750 employees. \u003ccite>(Mary's Pizza Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original Boyes Springs location is gone, Mary Fazio opened her first pizzeria with her family's recipes and her own pots and pans from home. The chain has grown exponentially throughout the Bay Area with 17 locations now in business.\u003c/p>\n\u003ch2>Mac's Deli, Santa Rosa (1952)\u003c/h2>\n\u003cp>\u003cem>630 4th St, Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com./\">macsdeliandcafe.com.\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/macs-deli-800x543.jpg\" alt=\"\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of Joe with a club sandwich from Mac's Deli in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Billing itself as the oldest continuing breakfast and sandwich cafe in Sonoma County, it was originally opened by Mac Nesmon as a New York-style deli. The Soltani family bought the place in 1970 and have been running it since. The Rueben sandwich is a can't miss.\u003c/p>\n\u003ch2>The Villa, Santa Rosa (1976)\u003c/h2>\n\u003cp>\u003cem>3901 Montgomery Dr., Santa Rosa, 528-7755, \u003ca href=\"http://www.thevillarestaurant.com/\">thevillarestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/the-villa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Great views at The Villa. \u003ccite>(The Villa )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great views and a popular bar have made this Italian restaurant a destination for generations. The fare is right out of the 1950s, with dishes like Beef Stroganoff, Sole Dore, Veal Picatta and Scaloppine, Shrimp Louie and spaghetti and meatballs, but newer additions like pizza and risotto are also popular. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You’ll find plenty of goombas and early bird diners (dinner starts at 3pm), along with a newer generation at Happy Hour, enjoying the hilltop gathering place.\u003c/p>\n\u003ch2>Don Taylor’s Omelette Express, Santa Rosa (1978)\u003c/h2>\n\u003cp>\u003cem>112 Fourth St., Santa Rosa, 525-1690; 150 Windsor River Road, Windsor, 838-6920, \u003ca href=\"http://www.omeletteexpress.com/\">omeletteexpress.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/omlette-express-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Don Taylor in front of Don Taylor’s Omelette Express. \u003ccite>(Don Taylor’s Omelette Express)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find owner Don Taylor at the door of the original Santa Rosa location most weekends, welcoming generations of families who’ve made breakfast at Omelette Express a tradition. Omelettes are, of course, a best bet, but there’s plenty more on the lengthy menu, including Benedicts, burgers, sandwiches, salads and some of the best coffee in town.\u003c/p>\n\u003ch2>La Gare, Santa Rosa (1979)\u003c/h2>\n\u003cp>208 Wilson St., Santa Rosa. \u003ca href=\"http://lagarerestaurant.com/\">lagarerestaurant.com.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Gare restaurant in 2002. \u003ccite>(La Gare )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roger Praplan relishes the fact that he’s serving the grandchildren of some of La Gare’s early customers. Praplan’s parents were early entrepreneurs in Santa Rosa’s Railroad Square, purchasing their lot for $25,000 in 1977. Though dining trends have come and gone during the restaurant’s 30-plus years, Praplan stays laser-focused on the traditional French cuisine that’s made the restaurant a popular birthday, anniversary and holiday restaurant for decades. \u003c/p>\n\u003cp>“People always want to reinvent. Just readjust, and stick to your vision,” said Praplan.\u003c/p>\n\u003ch2>John Ash & Co, Santa Rosa (1980)\u003c/h2>\n\u003cp>\u003cem>4330 Barnes Road, Santa Rosa, \u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">vintnersinn.com/dining/john-ash-co/\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134931\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/john-ash-co-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash Camp & Co, Santa Rosa \u003ccite>(John Ash & Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to talk about Sonoma’s longstanding food scene without paying homage to its patriarch, John Ash. What began as an idea became a revolution — using nearby produce, meats and cheeses to create wholesome, ethical, lush food and pairing it with great local wines. Though it seems almost quaint now, Ash was an early pioneer at his Montgomery Village restaurant. \u003c/p>\n\u003cp>Though Ash is no longer in the kitchen of his eponymous restaurant, some of the top chefs and winemakers (Jeffrey Madura, Dan Kosta, Michael Browne) are alums of the historic eatery. Now headed by Chef Tom Schmidt, the restaurant still holds close its original vision.\u003c/p>\n\u003ch2>Cattlemens, Santa Rosa and Petaluma (1968)\u003c/h2>\n\u003cp>\u003cem>Locations in Santa Rosa's Montgomery Village and Petaluma, \u003ca href=\"http://cattlemens.com/\">cattlemens.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cattlemens-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Saturday dinner hour at Cattlemens in Santa Rosa. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-friendly steakhouse was started by ranchers, and quickly became a go-to for giant slabs of beef, beans and the Cowpie Brownie Sundae.\u003c/p>\n\u003ch2>Betty's Fish and Chips, Santa Rosa (1967)\u003c/h2>\n\u003cp>\u003cem>4046 Sonoma Hwy., Santa Rosa, 707-539-0899, \u003ca href=\"http://bettysfishandchips.com/\">bettysfishandchips.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Betty's Fish 'n Chips is located on Sonoma Highway just east of Farmers Lane. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>English-style fish and chips served up with the world's best lemon pie have been Santa Rosa favorites for more than 50 years. The restaurant got a facelift in 1996 and has continued on the tradition.\u003c/p>\n\u003ch2>Restaurant at Madrona Manor, Healdsburg (1981)\u003c/h2>\n\u003cp>\u003cem>1001 Westside Road, Healdsburg, 433-4321, \u003ca href=\"http://www.madronamanor.com/\">madronamanor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134934\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/mardona-manor-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Madrona Manor, a Victorian estate built in 1881. \u003ccite>(Scott Manchester)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Healdsburg has grown up, so has this once-unassuming restaurant inside this Victorian bed and breakfast. In 1999, when Bill and Trudi Konrad purchased the property, they hired Chef Jesse Mallgren. An alum of Gary Danko’s at Chateau Souverain and SF’s legendary Stars, Mallgren grew up in Sonoma County. \u003c/p>\n\u003cfigure id=\"attachment_134935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Passion Roulade with raspberry gel, almond streusel, calamansi sorbet and chocolate feather from Madrona Manor in Healdsburg. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though he defines his cuisine as first and foremost local and seasonally-inspired, about 10 years ago Mallgren began pushing boundaries with molecular gastronomy techniques that include using liquid nitrogen to make ice cream. “We use the best techniques with the best products,” he said. What he credits with the restaurant’s continued success: Creative control in the kitchen. \u003c/p>\n\u003cp>Free of financial and time constraints of many other chefs, Mallgren can channel his energy into a showcase tasting menu.\u003c/p>\n\u003ch2>Pick's Drive In, Cloverdale (1923)\u003c/h2>\n\u003cp>\u003cem>117 S. Cloverdale Blvd. Cloverdale, 707-894-2962, \u003ca href=\"http://healdsburger.com/\">healdsburger.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134936\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134936\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg\" alt=\"\" width=\"800\" height=\"538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pick's Drive In, one of the oldest hamburger restaurants in America. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the oldest hamburger restaurants in America, this Cloverdale drive-in has been serving up beefy burgers, hot dogs and shakes for nearly a century. The restaurant was acquired by David Alioto.\u003c/p>\n\u003ch2>Tide's Wharf, Bodega Bay (1950s)\u003c/h2>\n\u003cp>\u003cem>835 Bay Hwy, Bodega Bay,707-875-3652, \u003ca href=\"http://innatthetides.com/tides-wharf-restaurant.\">innatthetides.com/tides-wharf-restaurant.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134937\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134937\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-wharf-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Visitors dine and enjoy drinks outside the Inn at the Tides restaurant in Bodega Bay, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Made popular by the 1960's Alfred Hitchcock movie, \"The Birds\", this Bodega seafood restaurant has been a destination for more than 50 years. Stellar views of the Bay make it a magical place for a coastal stop.\u003c/p>\n\u003cfigure id=\"attachment_134938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-histroric-800x568.jpg\" alt=\"\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric.jpg 1392w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hazel Mitchell, on the set of \"The Birds\" in Bodega Bay in 1962. A waitress at the old Tides restaurant, she served film director Alfred Hitchcock the same meal each day during the filming - a piece of sole, a lettuce leaf and a few string beans. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Blue Heron, Duncans Mills (1977)\u003c/h2>\n\u003cp>\u003cem>25275 Steelhead Blvd, Duncans Mills, 707- 865-2261, \u003ca href=\"http://blueheronrestaurant.com/\">blueheronrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134939\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-heron-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Blue Heron, Duncan Mills. \u003ccite>(The Blue Heron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building was originally constructed in the late 1800s, the 1906 earthquake mostly destroyed the town. In 1976, a restoration project brought the town back to life. The Blue Heron has a lengthy menu that includes local seafood, burgers, salad and chowder.\u003c/p>\n\u003ch2>Tony’s Seafood Restaurant, Marshall (1948)\u003c/h2>\n\u003cp>\u003cem>18863 Shoreline Highway, Marshall, 415-663-1107, \u003ca href=\"http://tonysseafoodrestaurant.com/\">tonysseafoodrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134940\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134940\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tonys-clam-800x545.jpg\" alt=\"\" width=\"800\" height=\"545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder at Tony’s Seafood in Marshall. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era. After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.\u003c/p>\n\u003ch2>William Tell House, Tomales (1877)\u003c/h2>\n\u003cp>\u003cem>26955 CA-1, Tomales, 707-879-2002, \u003ca href=\"http://williamtellhouse.com/\">williamtellhouse.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134941\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134941\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/william-tell-house-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Local friends enjoy a a drink and appetizers at the bar at the William Tell House in Tomales. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original house burned in the early 20th century, there’s still a historic feeling to what’s been called Marin’s Oldest Bar. \u003ca href=\"https://www.pressdemocrat.com/lifestyle/10023746-181/tomales-iconic-william-tell-house\">The menu was recently expanded\u003c/a> to include locally-sourced burgers, steaks, chowder and a seafood tower.\u003c/p>\n\u003cfigure id=\"attachment_134942\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg\" alt=\"\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The William Tell House in Tomales was built in 1877, and burned down in 1906. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/historic-restaurants-of-sonoma-county/?slide=59#slide-59\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the restaurant business, it’s saying something to make it through the first year, and rare to last more than ten. But in Sonoma County, there are more than a dozen that have survived well past their 30th year, and a handful which have outlasted generations of diners, stretching back more than a century.\u003c/p>\n\u003cp>These are well-worn eateries that have a proven formula. Most share a common heritage, built by Italian immigrants to the region, serving hearty family-style meals at approachable prices. It’s not a stretch to say that the farms, timber mills, railroads and vineyards of Sonoma County were built on pasta and meatballs. And maybe a steak or two.\u003c/p>\n\u003cp>We pay homage to 25 tried and true restaurants that have stood the test of time and are still going strong.\u003c/p>\n\u003ch2>Stormy’s Spirits and Supper, Petaluma (1854)\u003c/h2>\n\u003cp>\u003cem>6650 Bloomfield Road, Petaluma, 795-0127, \u003ca href=\"http://www.stormysrestaurant.com/\">stormysrestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134909\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134909\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/AJ1008_STORMYSSPIRITSSUPPER_10_800304.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Stormy's Spirits and Supper, in Bloomfield, California \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Established as a roadhouse, Stormy’s has hosted generations of West County diners. The restaurant turned into a steakhouse in the early 1970s, and \u003ca href=\"https://www.sonomamag.com/stormys-spirits-and-supper-still-thrives-in-bloomfield/\">remains a family-style dining destination\u003c/a> in Bloomfield.\u003c/p>\n\u003ch2>Washoe House, Petaluma (1859)\u003c/h2>\n\u003cp>\u003cem>2840 Stony Point, Petaluma, 795-4544.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134910\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134910\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-house-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-house-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Washoe House, illuminated at night. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A former stagecoach stop connecting Petaluma, Santa Rosa and Bodega, this historic roadhouse is best known for two things: Dollar bills pinned to the bar ceiling and The Battle of the Washoe House. According to legend, following the 1865 assassination of Abraham Lincoln, a group of Petaluma militia were intent on creating trouble for Southern-leaning Santa Rosans. Their thirst got the best of them, and the group ended up getting drunk instead of rabble-rousing. The Washoe House was sold in 2015 to Petaluma Creamery owner Larry Peter.\u003c/p>\n\u003cfigure id=\"attachment_134911\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134911\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/washoe-dollars.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Personalized dollar bills hang from the ceiling at Washoe House in Petaluma. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Volpi’s Grocery, Petaluma (1925)\u003c/h2>\n\u003cp>\u003cem>124 Washington St., Petaluma, 762-2371.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134912\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134912\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-800x560.jpg\" alt=\"\" width=\"800\" height=\"560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-800x560.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-768x538.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1020x714.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-1200x840.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis.jpg 1280w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Volpi's Ristorante and Historical Bar in Petaluma. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's operated as a grocery for most of its existence, Volpi’s major claim to fame was as a speakeasy in the 1920s. Locals know that the “secret” bar is still in operation, with a convenient escape door to the alley in case of a raid. Or your ex-wife. \u003c/p>\n\u003cfigure id=\"attachment_134913\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134913\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/volpis-old-800x1057.jpg\" alt=\"\" width=\"800\" height=\"1057\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-800x1057.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-768x1014.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old-908x1200.jpg 908w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/volpis-old.jpg 969w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Brother and sister John and Sylvia Volpi grew up in an accordion-playing family and used to play Friday and Saturday nights and for special occasions at Volpi's Ristorante and Bar in Petaluma. Sylvia passed away in 2017. \u003ccite>(Kent Porter)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The grocery became a restaurant in 1992, though there’s still an old Italian grocery vibe with well-worn wooden floors and walls lined with Italian tchotchkes, accordions, and candle wax-covered chianti bottles.\u003c/p>\n\u003ch2>Pinky's Pizza, Petaluma (1962)\u003c/h2>\n\u003cp>\u003cem>321 Petaluma Blvd. South, Petaluma, 707-763-2510, \u003ca href=\"http://pinkyspizzaparlor.com/\">pinkyspizzaparlor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134914\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/pinkys-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/pinkys-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pinky's Pizza. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A hometown classic pizza joint loved by generations of Petalumans.\u003c/p>\n\u003ch2>Union Hotel, Occidental (1891)\u003c/h2>\n\u003cp>\u003cem>3731 Main St., Occidental, 874-3555, \u003ca href=\"http://www.unionhoteloccidental.com/\">unionhoteloccidental.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134915\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-1020x675.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Union Hotel, in Occidental. \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though there are several newer locations of this classic restaurant, the Occidental restaurant has been around for more than 125 years. What began as the Union Saloon and General Store grew into a family business, with four generations managing the restaurant serving Italian dinners over the years. The bakery and cafe is packed on the weekends, and rightly so, with some of the best pastries around.\u003c/p>\n\u003cfigure id=\"attachment_134916\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/union-hotel-historic-800x637.jpeg\" alt=\"\" width=\"800\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-160x127.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/union-hotel-historic-768x612.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hotel staff on the porch in 1918. \u003ccite>(Sonoma Heritage Collection -- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Catelli’s, Geyserville (1936)\u003c/h2>\n\u003cp>\u003cem>21047 Geyserville Ave., Geyserville, 857-7142, \u003ca href=\"http://www.mycatellis.com/\">mycatellis.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-800x558.jpg\" alt=\"\" width=\"800\" height=\"558\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-800x558.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-768x536.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1020x712.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-1200x837.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis.jpg 1390w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinner in the dinning room at Catelli's The Rex restaurant in Geyserville. \u003ccite>(Catelli's)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Italian immigrants Santi and Virginia Catelli opened Catelli’s “The Rex” in tiny Geyserville as an unpretentious family eatery featuring spaghetti, minestrone and ravioli. The family closed the restaurant in 1986, but it was reopened in Healdsburg, where it stood until 2004. \u003c/p>\n\u003cfigure id=\"attachment_134918\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg\" alt=\"\" width=\"800\" height=\"567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/catellis-lasagna.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Richard's meat sauce over ten layer lasagna at Catelli's in Geyserville. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2010, siblings Domenica and Nick Catelli reopened the restaurant at the original Geyserville location, where its been host to a number of celebrities, but remains an approachable family-style restaurant. Their paper-thin layers of lasagna noodles makes Catelli’s version one of the best in the region.\u003c/p>\n\u003ch2>Dinucci's Italian Dinners, Valley Ford (1939)\u003c/h2>\n\u003cp>\u003cem>14485 Hwy. 1, Valley Ford, 876-3260, \u003ca href=\"http://www.dinuccisrestaurant.com/\">dinuccisrestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134919\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134919\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/dinuccis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/dinuccis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building dates to 1908, serving train travelers, the current restaurant didn’t open until 1939. Run by Henry and Mabel Dinucci, the restaurant was a welcome stop for hearty family-style Italian dinners. The restaurant was sold to the Wagner family in 1968, but some of Mabel's recipes have stood the test of time, and are still in use today. The historic interior hasn’t changed much, with red and white checkered tablecloths right out of the 1940s.\u003c/p>\n\u003cfigure id=\"attachment_134920\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/historic-dinnucis.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A photo of owner Jeanne Garcia's mother Betty Wagner, who originally owned the restaurant with her husband, hangs above the dining room at Dinucci's Italian Dinners in Valley Ford, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Negri’s, Occidental (1942)\u003c/h2>\n\u003cp>\u003cem>3700 Bohemian Hwy., Occidental, \u003ca href=\"http://negrisrestaurant.com/\">negrisrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134921\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x581.jpeg\" alt=\"\" width=\"800\" height=\"581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x116.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x558.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Negri's has been an Occidental mainstay, serving family style Italian dinners for over half a century. \u003ccite>(Sonoma Heritage Collection- Sonoma County Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-owned Italian restaurant started as a stopover for train travelers going from San Francisco to Eureka. The restaurant lore is that the original owner, Joe Negri Sr., an Italian immigrant, was once the personal chef of movie legend Rudolph Valentino. After moving to Santa Rosa, he opened Negri’s, which has continued to serve up traditional Italian pasta dinners, many using original recipes from the 1930s, ever since.\u003c/p>\n\u003cfigure id=\"attachment_134922\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/negris-800x526.jpg\" alt=\"\" width=\"800\" height=\"526\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris-1020x671.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/negris.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Nonni's Ravioli features house made pasta, beef, pork, swiss chard, herbs and parmesan from Negri's Italian Dinners and Joe's Bar in Occidental. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Swiss Hotel, Sonoma(1892)\u003c/h2>\n\u003cp>\u003cem>18 W. Spain St., Sonoma, 707-938-3298, \u003ca href=\"http://swisshotelsonoma.com/\">swisshotelsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134923\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134923\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg\" alt=\"\" width=\"800\" height=\"536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/swiss-hotel.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Swiss Hotel in Sonoma, \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The history of Sonoma is written on the walls of this historic inn, restaurant and bar. An Italian-focused menu reflects the generations oof family ownership.\u003c/p>\n\u003ch2>Depot Hotel, Sonoma (1985)\u003c/h2>\n\u003cp>\u003cem>241 First St. West, Sonoma, 938-2980, \u003ca href=\"http://www.depotsonoma.com/\">depotsonoma.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134924\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134924\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/depot-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/depot-768x512.jpeg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Depot Hotel, Sonoma. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though it's a bit of a sleeper, the off-square restaurant is located inside a historic 19th-century hotel, and features a hidden pool on the outdoor patio. Owner Michael Ghilarducci and his wife founded a cooking school in1987, and now their son, Antonio is the executive chef.\u003c/p>\n\u003ch2>La Casa, Sonoma (1967)\u003c/h2>\n\u003cp>\u003cem>121 East Spain St., Sonoma, 996-3406, \u003ca href=\"http://www.lacasarestaurant.com/\">lacasarestaurant.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134925\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-casa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-casa.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Tacos at La Casa. \u003ccite>(Tom Ipri)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With simple, traditional Mexican food just off the Sonoma Square, La Casa has seen the transformation of this sleepy rural town into the tourist destination it is today. The restaurant was purchased in 2015 by the Sherpa Brothers Group, Nepalese restaurateurs who’ve reinvigorated several of the town’s restaurant spaces. If you go, don’t miss the margaritas.\u003c/p>\n\u003ch2>Mary's Pizza Shack, Various Locations(1959)\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://maryspizzashack.com/\">maryspizzashack.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134926\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/marys-pizza-shack.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Mary's Pizza Shack Mary Fazio opened her first Mary's Pizza Shack in Boyes Hot Springs in 1959. Fazio died in 1999 but her restaurant now has 18 locations all the stores remain family owned with 750 employees. \u003ccite>(Mary's Pizza Shack)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original Boyes Springs location is gone, Mary Fazio opened her first pizzeria with her family's recipes and her own pots and pans from home. The chain has grown exponentially throughout the Bay Area with 17 locations now in business.\u003c/p>\n\u003ch2>Mac's Deli, Santa Rosa (1952)\u003c/h2>\n\u003cp>\u003cem>630 4th St, Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com./\">macsdeliandcafe.com.\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134927\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/macs-deli-800x543.jpg\" alt=\"\" width=\"800\" height=\"543\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-800x543.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-768x522.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli-1020x693.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/macs-deli.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">A cup of Joe with a club sandwich from Mac's Deli in downtown Santa Rosa. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Billing itself as the oldest continuing breakfast and sandwich cafe in Sonoma County, it was originally opened by Mac Nesmon as a New York-style deli. The Soltani family bought the place in 1970 and have been running it since. The Rueben sandwich is a can't miss.\u003c/p>\n\u003ch2>The Villa, Santa Rosa (1976)\u003c/h2>\n\u003cp>\u003cem>3901 Montgomery Dr., Santa Rosa, 528-7755, \u003ca href=\"http://www.thevillarestaurant.com/\">thevillarestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134928\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/the-villa-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/the-villa-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Great views at The Villa. \u003ccite>(The Villa )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Great views and a popular bar have made this Italian restaurant a destination for generations. The fare is right out of the 1950s, with dishes like Beef Stroganoff, Sole Dore, Veal Picatta and Scaloppine, Shrimp Louie and spaghetti and meatballs, but newer additions like pizza and risotto are also popular. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You’ll find plenty of goombas and early bird diners (dinner starts at 3pm), along with a newer generation at Happy Hour, enjoying the hilltop gathering place.\u003c/p>\n\u003ch2>Don Taylor’s Omelette Express, Santa Rosa (1978)\u003c/h2>\n\u003cp>\u003cem>112 Fourth St., Santa Rosa, 525-1690; 150 Windsor River Road, Windsor, 838-6920, \u003ca href=\"http://www.omeletteexpress.com/\">omeletteexpress.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134929\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/omlette-express-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/omlette-express.jpg 960w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Don Taylor in front of Don Taylor’s Omelette Express. \u003ccite>(Don Taylor’s Omelette Express)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You’ll find owner Don Taylor at the door of the original Santa Rosa location most weekends, welcoming generations of families who’ve made breakfast at Omelette Express a tradition. Omelettes are, of course, a best bet, but there’s plenty more on the lengthy menu, including Benedicts, burgers, sandwiches, salads and some of the best coffee in town.\u003c/p>\n\u003ch2>La Gare, Santa Rosa (1979)\u003c/h2>\n\u003cp>208 Wilson St., Santa Rosa. \u003ca href=\"http://lagarerestaurant.com/\">lagarerestaurant.com.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_134930\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg\" alt=\"\" width=\"800\" height=\"515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-800x515.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/la-gare-ambience.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">La Gare restaurant in 2002. \u003ccite>(La Gare )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Roger Praplan relishes the fact that he’s serving the grandchildren of some of La Gare’s early customers. Praplan’s parents were early entrepreneurs in Santa Rosa’s Railroad Square, purchasing their lot for $25,000 in 1977. Though dining trends have come and gone during the restaurant’s 30-plus years, Praplan stays laser-focused on the traditional French cuisine that’s made the restaurant a popular birthday, anniversary and holiday restaurant for decades. \u003c/p>\n\u003cp>“People always want to reinvent. Just readjust, and stick to your vision,” said Praplan.\u003c/p>\n\u003ch2>John Ash & Co, Santa Rosa (1980)\u003c/h2>\n\u003cp>\u003cem>4330 Barnes Road, Santa Rosa, \u003ca href=\"https://www.vintnersinn.com/dining/john-ash-co/\">vintnersinn.com/dining/john-ash-co/\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134931\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134931\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/john-ash-co-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/john-ash-co.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">John Ash Camp & Co, Santa Rosa \u003ccite>(John Ash & Co)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s impossible to talk about Sonoma’s longstanding food scene without paying homage to its patriarch, John Ash. What began as an idea became a revolution — using nearby produce, meats and cheeses to create wholesome, ethical, lush food and pairing it with great local wines. Though it seems almost quaint now, Ash was an early pioneer at his Montgomery Village restaurant. \u003c/p>\n\u003cp>Though Ash is no longer in the kitchen of his eponymous restaurant, some of the top chefs and winemakers (Jeffrey Madura, Dan Kosta, Michael Browne) are alums of the historic eatery. Now headed by Chef Tom Schmidt, the restaurant still holds close its original vision.\u003c/p>\n\u003ch2>Cattlemens, Santa Rosa and Petaluma (1968)\u003c/h2>\n\u003cp>\u003cem>Locations in Santa Rosa's Montgomery Village and Petaluma, \u003ca href=\"http://cattlemens.com/\">cattlemens.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134932\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134932\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/cattlemens-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/cattlemens.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Saturday dinner hour at Cattlemens in Santa Rosa. \u003ccite>(Crista Jeremiason)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This family-friendly steakhouse was started by ranchers, and quickly became a go-to for giant slabs of beef, beans and the Cowpie Brownie Sundae.\u003c/p>\n\u003ch2>Betty's Fish and Chips, Santa Rosa (1967)\u003c/h2>\n\u003cp>\u003cem>4046 Sonoma Hwy., Santa Rosa, 707-539-0899, \u003ca href=\"http://bettysfishandchips.com/\">bettysfishandchips.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134933\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134933\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg\" alt=\"\" width=\"800\" height=\"496\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-800x496.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-768x476.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips-1020x632.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/bettys-fish-and-chips.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Betty's Fish 'n Chips is located on Sonoma Highway just east of Farmers Lane. \u003ccite>(Jeff Kan Lee)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>English-style fish and chips served up with the world's best lemon pie have been Santa Rosa favorites for more than 50 years. The restaurant got a facelift in 1996 and has continued on the tradition.\u003c/p>\n\u003ch2>Restaurant at Madrona Manor, Healdsburg (1981)\u003c/h2>\n\u003cp>\u003cem>1001 Westside Road, Healdsburg, 433-4321, \u003ca href=\"http://www.madronamanor.com/\">madronamanor.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134934\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/mardona-manor-800x525.jpg\" alt=\"\" width=\"800\" height=\"525\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-800x525.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-768x504.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor-1020x669.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/mardona-manor.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Madrona Manor, a Victorian estate built in 1881. \u003ccite>(Scott Manchester)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As Healdsburg has grown up, so has this once-unassuming restaurant inside this Victorian bed and breakfast. In 1999, when Bill and Trudi Konrad purchased the property, they hired Chef Jesse Mallgren. An alum of Gary Danko’s at Chateau Souverain and SF’s legendary Stars, Mallgren grew up in Sonoma County. \u003c/p>\n\u003cfigure id=\"attachment_134935\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg\" alt=\"\" width=\"800\" height=\"506\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-800x506.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-768x486.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona-1020x645.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/fancy-madrona.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Vanilla Passion Roulade with raspberry gel, almond streusel, calamansi sorbet and chocolate feather from Madrona Manor in Healdsburg. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though he defines his cuisine as first and foremost local and seasonally-inspired, about 10 years ago Mallgren began pushing boundaries with molecular gastronomy techniques that include using liquid nitrogen to make ice cream. “We use the best techniques with the best products,” he said. What he credits with the restaurant’s continued success: Creative control in the kitchen. \u003c/p>\n\u003cp>Free of financial and time constraints of many other chefs, Mallgren can channel his energy into a showcase tasting menu.\u003c/p>\n\u003ch2>Pick's Drive In, Cloverdale (1923)\u003c/h2>\n\u003cp>\u003cem>117 S. Cloverdale Blvd. Cloverdale, 707-894-2962, \u003ca href=\"http://healdsburger.com/\">healdsburger.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134936\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134936\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg\" alt=\"\" width=\"800\" height=\"538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in-1020x686.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/picks-drive-in.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Pick's Drive In, one of the oldest hamburger restaurants in America. \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the oldest hamburger restaurants in America, this Cloverdale drive-in has been serving up beefy burgers, hot dogs and shakes for nearly a century. The restaurant was acquired by David Alioto.\u003c/p>\n\u003ch2>Tide's Wharf, Bodega Bay (1950s)\u003c/h2>\n\u003cp>\u003cem>835 Bay Hwy, Bodega Bay,707-875-3652, \u003ca href=\"http://innatthetides.com/tides-wharf-restaurant.\">innatthetides.com/tides-wharf-restaurant.\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134937\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134937\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-wharf-800x549.jpg\" alt=\"\" width=\"800\" height=\"549\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-wharf.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Visitors dine and enjoy drinks outside the Inn at the Tides restaurant in Bodega Bay, California. \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Made popular by the 1960's Alfred Hitchcock movie, \"The Birds\", this Bodega seafood restaurant has been a destination for more than 50 years. Stellar views of the Bay make it a magical place for a coastal stop.\u003c/p>\n\u003cfigure id=\"attachment_134938\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tides-histroric-800x568.jpg\" alt=\"\" width=\"800\" height=\"568\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-800x568.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-160x114.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-768x545.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1020x724.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric-1200x852.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tides-histroric.jpg 1392w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Hazel Mitchell, on the set of \"The Birds\" in Bodega Bay in 1962. A waitress at the old Tides restaurant, she served film director Alfred Hitchcock the same meal each day during the filming - a piece of sole, a lettuce leaf and a few string beans. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Blue Heron, Duncans Mills (1977)\u003c/h2>\n\u003cp>\u003cem>25275 Steelhead Blvd, Duncans Mills, 707- 865-2261, \u003ca href=\"http://blueheronrestaurant.com/\">blueheronrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134939\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134939\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/blue-heron-800x450.jpg\" alt=\"\" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/blue-heron.jpg 1000w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Blue Heron, Duncan Mills. \u003ccite>(The Blue Heron)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the building was originally constructed in the late 1800s, the 1906 earthquake mostly destroyed the town. In 1976, a restoration project brought the town back to life. The Blue Heron has a lengthy menu that includes local seafood, burgers, salad and chowder.\u003c/p>\n\u003ch2>Tony’s Seafood Restaurant, Marshall (1948)\u003c/h2>\n\u003cp>\u003cem>18863 Shoreline Highway, Marshall, 415-663-1107, \u003ca href=\"http://tonysseafoodrestaurant.com/\">tonysseafoodrestaurant.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134940\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134940\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tonys-clam-800x545.jpg\" alt=\"\" width=\"800\" height=\"545\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-800x545.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-768x524.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam-1020x695.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tonys-clam.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder at Tony’s Seafood in Marshall. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For almost 70 years, the ramshackle little fish house was a coastal favorite run by a Croatian fishing family. But by the time the restaurant changed hands in 2017, the restaurant was a fading relic from another era. After a two-year remodel by the owners of Hog Island Oyster Co., Tony’s has been reborn into a vibrant, modern seafood house with some of the best food and best views of Tomales Bay.\u003c/p>\n\u003ch2>William Tell House, Tomales (1877)\u003c/h2>\n\u003cp>\u003cem>26955 CA-1, Tomales, 707-879-2002, \u003ca href=\"http://williamtellhouse.com/\">williamtellhouse.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134941\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134941\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/william-tell-house-800x529.jpg\" alt=\"\" width=\"800\" height=\"529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-768x508.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/william-tell-house.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Local friends enjoy a a drink and appetizers at the bar at the William Tell House in Tomales. \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though the original house burned in the early 20th century, there’s still a historic feeling to what’s been called Marin’s Oldest Bar. \u003ca href=\"https://www.pressdemocrat.com/lifestyle/10023746-181/tomales-iconic-william-tell-house\">The menu was recently expanded\u003c/a> to include locally-sourced burgers, steaks, chowder and a seafood tower.\u003c/p>\n\u003cfigure id=\"attachment_134942\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-134942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg\" alt=\"\" width=\"800\" height=\"453\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-800x453.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/tell-house-historic.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The William Tell House in Tomales was built in 1877, and burned down in 1906. \u003ccite>(Biteclub)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/historic-restaurants-of-sonoma-county/?slide=59#slide-59\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Are These the Best Dumpling Spots in the Bay Area?",
"title": "Are These the Best Dumpling Spots in the Bay Area?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside tag='dumplings' label='More Dumplings' num='1' target=_blank]\u003cbr>\nDumplings! We know them, we love them and we all have our favorite spots for them. What constitutes a dumpling, you ask?\u003c/p>\n\u003cp>\u003cstrong>Dumpling (n.)\u003c/strong>: \u003cem>a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat\u003c/em>.\u003c/p>\n\u003cp>Many cultures have their own types of dumplings. According to Wikipedia, even ravioli and tortellini fit the basic definition of a dumpling — David Chang even covered this revelation in his show, \u003ca href=\"https://www.eater.com/2018/2/23/17021424/ugly-delicious-stuffed-recap-season-1-episode-8\">\u003ci>Ugly Delicious\u003c/i>\u003c/a>!\u003c/p>\n\u003cp>https://twitter.com/davidchang/status/970688482342592512?lang=en\u003c/p>\n\u003cp>When Bay Area Bites tackled the topic of dumplings in the Bay Area before, it was mostly the Chinese version of them. We tried them in the East Bay (\u003ca href=\"https://www.kqed.org/bayareabites/111374/bay-area-bites-guide-to-5-favorite-dumplings-in-oakland-and-berkeley\">Oakland and Berkeley\u003c/a>), in \u003ca href=\"https://www.kqed.org/bayareabites/108972/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco\">San Francisco\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/106934/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco\">south of San Francisco\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ve even shown you how to make them at home — \u003ca href=\"https://www.kqed.org/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi\">this recipe\u003c/a> is pretty timeless and is great eaten by itself or \u003ca href=\"https://www.kqed.org/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition\">in hot pot\u003c/a>. And yes, \u003ca href=\"https://www.facebook.com/KQEDcheckplease/photos/a.10150428158745232/10162484492970232/?type=3&theater\">as many of you stated\u003c/a>, mom’s homemade dumplings will always be the best, but when you’re far from home or there are no ingredients on hand to make some, it’s good to have a place in your back pocket.\u003c/p>\n\u003cp>We recently asked you, the KQED community, to share their favorite dumpling spots, and we’ve compiled the submissions into this handy list for you! Most of the comments suggested Chinese restaurants, but shout-out to the Pushkin and Mama Papa Lithuanian lovers out there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As always, our guides are by no means exhaustive, so, if we’re missing a dumpling eatery that people should try, let us know on \u003cb>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>\u003c/b> or \u003cb>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://cityviewdimsum.com/\">City View\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ton-kiang-san-francisco\">Ton Kiang\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/Hang-Ah-Tea-Room-223720221142534/\">Hang Ah Tearoom\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dragonbeaux.com/\">Dragon Beaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-specialist-san-francisco-2\">Dumpling Specialist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shanghaidumplingkingsf.com/\">Shanghai Dumpling King\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1213/check-please-bay-area-season-4-episode-2-402\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.maklichinese.com/\">Makli\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\">Kingdom of Dumpling\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/17480/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-house-san-francisco?osq=dumpling+house\">Dumpling House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.dumpling-kitchen.com/\">Dumpling Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://harborviewsf.com/\">Harborview Restaurant & Bar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shandong-deluxe-san-francisco\">Shandong Deluxe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/good-luck-dim-sum-san-francisco\">Good Luck Dim Sum\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Good-Mong-Kok-Bakery/107194425985610\">Good Mong Kok Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamajissf.com/\">Mama Ji’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shenhua.co/\">Shen Hua\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.shangrilalosgatos.com/\">Shangri-La\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.redjaderestaurant.com/mobile.html\">Red Jade\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1347/red-jade-reviews\">Read the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/yummy-dumpling-san-francisco\">Yummy Dumpling\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/china-north-dumpling-san-francisco\">China North Dumpling King\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yanksing.com/\">Yank Sing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-pancakes-san-francisco\">House of Pancakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-alley-san-francisco\">Dumpling Alley\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chilihousesf.com/\">Chili House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://henryshunan.com/\">Henry’s Hunan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zandyrestaurant.com/\">Z & Y Restaurant\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xiao-long-bao-san-francisco\">Xiao Long Bao\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.peonyseafood.com/\">Peony Seafood Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://shandongoakland.com/\">Shandong\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama\u003c/a> (Pop-up)\u003c/li>\n\u003cli>\u003ca href=\"https://www.greatchinaberkeley.com/\">Great China\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://sichuanhouse.squarespace.com/\">Sichuan House\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/New-Dumpling/613245789150332\">New Dumpling\u003c/a> (El Cerrito)\u003c/li>\n\u003cli>\u003ca href=\"http://hkeo.us/\">Hong Kong East Ocean\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/about-us\">Good To Eat Dumplings\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eastoceanseafoodrestaurant.com/\">East Ocean Seafood Restaurant\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://fremontbingsdumplings.weebly.com/\">Bing’s Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yinyinlivermore.com/\">The Yin Yin\u003c/a> (Livermore)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-bistro-newark\">Shanghai Bistro\u003c/a> (Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/din-ding-dumpling-house-fremont-4\">Din Ding Dumpling\u003c/a> House (Union City)\u003c/li>\n\u003cli>\u003ca href=\"https://shanghaidumplinghouse.business.site/\">Shanghai Dumpling House\u003c/a> (Pleasanton)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fullhousechinesefremont.com/\">Full House Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/category/Chinese-Restaurant/Qi-Dumpling-Lounge-113775862461728/\">Qi Dumpling Lounge\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-dumplings-union-city\">House of Dumplings\u003c/a> (Union City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamapapalithuania.com/\">Mama Papa Lithuania\u003c/a> (Alameda) \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dumplinggarden.com/contact/\">Dumpling Garden\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"https://dumplingempire.localon.com/\">Dumpling Empire\u003c/a> (South San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingcityca.com/\">Dumpling City\u003c/a> (Palo Alto)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cookingpapa.us/\">Cooking Papa\u003c/a> (Foster City, Mountain View, Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xlb-kitchen-cupertino-3\">XLB Kitchen\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/panda-dumpling-san-carlos\">Panda Dumpling\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-restaurant-foster-city-3\">Joy Restaurant\u003c/a> (Foster City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingdepot.com/\">Dumpling Depot\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastyplacemillbrae.com/\">Tasty Place\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-circle-dumplings-san-bruno\">Red Circle Dumpling\u003c/a> (San Bruno)\u003c/li>\n\u003cli>\u003ca href=\"http://townofdumpling.com/\">Town of Dumpling\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\">Shanghai Dumpling Shop\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://idumplingredwood.com/\">iDumpling\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/oriental-garden-campbell\">Oriental Garden\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/tong-dumpling-cupertino\">Tong Dumpling\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://dintaifungusa.com/\">Din Tai Fung\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/fullsteamdumpling/\">Full Steam Dumpling\u003c/a> (Santa Cruz)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dim-sum-king-sunnyvale\">Dim Sum King\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandpalaceseafoodrestaurant.com/\">Grand Palace\u003c/a> (South SF)\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.harmonyrestaurantgroup.com/\">Harmony Restaurant\u003c/a> (Mill Valley)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nDumplings! We know them, we love them and we all have our favorite spots for them. What constitutes a dumpling, you ask?\u003c/p>\n\u003cp>\u003cstrong>Dumpling (n.)\u003c/strong>: \u003cem>a rounded mass of steamed and seasoned dough, often served in soup or with stewed meat\u003c/em>.\u003c/p>\n\u003cp>Many cultures have their own types of dumplings. According to Wikipedia, even ravioli and tortellini fit the basic definition of a dumpling — David Chang even covered this revelation in his show, \u003ca href=\"https://www.eater.com/2018/2/23/17021424/ugly-delicious-stuffed-recap-season-1-episode-8\">\u003ci>Ugly Delicious\u003c/i>\u003c/a>!\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>When Bay Area Bites tackled the topic of dumplings in the Bay Area before, it was mostly the Chinese version of them. We tried them in the East Bay (\u003ca href=\"https://www.kqed.org/bayareabites/111374/bay-area-bites-guide-to-5-favorite-dumplings-in-oakland-and-berkeley\">Oakland and Berkeley\u003c/a>), in \u003ca href=\"https://www.kqed.org/bayareabites/108972/bay-area-bites-guide-to-5-great-dumpling-spots-in-san-francisco\">San Francisco\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/106934/bay-area-bites-guide-to-5-favorite-dim-sum-restaurants-south-of-san-francisco\">south of San Francisco\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ve even shown you how to make them at home — \u003ca href=\"https://www.kqed.org/bayareabites/10798/pork-and-shrimp-dumplings-jiao-zi\">this recipe\u003c/a> is pretty timeless and is great eaten by itself or \u003ca href=\"https://www.kqed.org/bayareabites/132285/at-chinese-new-year-every-family-has-a-tradition\">in hot pot\u003c/a>. And yes, \u003ca href=\"https://www.facebook.com/KQEDcheckplease/photos/a.10150428158745232/10162484492970232/?type=3&theater\">as many of you stated\u003c/a>, mom’s homemade dumplings will always be the best, but when you’re far from home or there are no ingredients on hand to make some, it’s good to have a place in your back pocket.\u003c/p>\n\u003cp>We recently asked you, the KQED community, to share their favorite dumpling spots, and we’ve compiled the submissions into this handy list for you! Most of the comments suggested Chinese restaurants, but shout-out to the Pushkin and Mama Papa Lithuanian lovers out there.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As always, our guides are by no means exhaustive, so, if we’re missing a dumpling eatery that people should try, let us know on \u003cb>\u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>\u003c/b>, \u003cb>\u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>\u003c/b> or \u003cb>\u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>\u003c/b>.\u003c/p>\n\u003ch2>San Francisco\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://cityviewdimsum.com/\">City View\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/ton-kiang-san-francisco\">Ton Kiang\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/Hang-Ah-Tea-Room-223720221142534/\">Hang Ah Tearoom\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://dragonbeaux.com/\">Dragon Beaux\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-specialist-san-francisco-2\">Dumpling Specialist\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.shanghaidumplingkingsf.com/\">Shanghai Dumpling King\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1213/check-please-bay-area-season-4-episode-2-402\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-house-san-francisco\">Shanghai House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.maklichinese.com/\">Makli\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kingofchinesedumpling.com/english/contact.htm\">Kingdom of Dumpling\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/17480/check-please-bay-area-reviews-backdoor-bistro-wine-bar-kingdom-of-dumpling-john-ash-co\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-house-san-francisco?osq=dumpling+house\">Dumpling House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.dumpling-kitchen.com/\">Dumpling Kitchen\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://harborviewsf.com/\">Harborview Restaurant & Bar\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shandong-deluxe-san-francisco\">Shandong Deluxe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/good-luck-dim-sum-san-francisco\">Good Luck Dim Sum\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/Good-Mong-Kok-Bakery/107194425985610\">Good Mong Kok Bakery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.orderyuanbaojiaozi.com/\">Yuanbao Jiaozi\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamajissf.com/\">Mama Ji’s\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://shenhua.co/\">Shen Hua\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.shangrilalosgatos.com/\">Shangri-La\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.redjaderestaurant.com/mobile.html\">Red Jade\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/1347/red-jade-reviews\">Read the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/yummy-dumpling-san-francisco\">Yummy Dumpling\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.pushkinsf.com/\">Pushkin\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/china-north-dumpling-san-francisco\">China North Dumpling King\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yanksing.com/\">Yank Sing\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-pancakes-san-francisco\">House of Pancakes\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dumpling-alley-san-francisco\">Dumpling Alley\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.chilihousesf.com/\">Chili House\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://henryshunan.com/\">Henry’s Hunan\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingtimesf.com/\">Dumpling Time\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.zandyrestaurant.com/\">Z & Y Restaurant\u003c/a> \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/20142/check-please-bay-area-reviews-z-y-restaurant-pausa-souley-vegan\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xiao-long-bao-san-francisco\">Xiao Long Bao\u003c/a>\u003c/li>\n\u003c/ul>\n\u003ch2>East Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.peonyseafood.com/\">Peony Seafood Restaurant\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://shandongoakland.com/\">Shandong\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.instagram.com/oramasamadumplings/?hl=en\">Oramasama\u003c/a> (Pop-up)\u003c/li>\n\u003cli>\u003ca href=\"https://www.greatchinaberkeley.com/\">Great China\u003c/a> (Berkeley)\u003c/li>\n\u003cli>\u003ca href=\"http://sichuanhouse.squarespace.com/\">Sichuan House\u003c/a> (Walnut Creek)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/New-Dumpling/613245789150332\">New Dumpling\u003c/a> (El Cerrito)\u003c/li>\n\u003cli>\u003ca href=\"http://hkeo.us/\">Hong Kong East Ocean\u003c/a> (Emeryville)\u003c/li>\n\u003cli>\u003ca href=\"https://www.goodtoeatdumplings.com/about-us\">Good To Eat Dumplings\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"http://eastoceanseafoodrestaurant.com/\">East Ocean Seafood Restaurant\u003c/a> (Alameda)\u003c/li>\n\u003cli>\u003ca href=\"https://fremontbingsdumplings.weebly.com/\">Bing’s Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yinyinlivermore.com/\">The Yin Yin\u003c/a> (Livermore)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-bistro-newark\">Shanghai Bistro\u003c/a> (Newark)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/din-ding-dumpling-house-fremont-4\">Din Ding Dumpling\u003c/a> House (Union City)\u003c/li>\n\u003cli>\u003ca href=\"https://shanghaidumplinghouse.business.site/\">Shanghai Dumpling House\u003c/a> (Pleasanton)\u003c/li>\n\u003cli>\u003ca href=\"https://www.fullhousechinesefremont.com/\">Full House Dumpling\u003c/a> (Fremont)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/pages/category/Chinese-Restaurant/Qi-Dumpling-Lounge-113775862461728/\">Qi Dumpling Lounge\u003c/a> (Oakland)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/house-of-dumplings-union-city\">House of Dumplings\u003c/a> (Union City)\u003c/li>\n\u003cli>\u003ca href=\"http://www.mamapapalithuania.com/\">Mama Papa Lithuania\u003c/a> (Alameda) \u003cb>(\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\">Watch the Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003c/ul>\n\u003ch2>South Bay/Peninsula\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"https://www.dumplinggarden.com/contact/\">Dumpling Garden\u003c/a> (Mountain View)\u003c/li>\n\u003cli>\u003ca href=\"https://dumplingempire.localon.com/\">Dumpling Empire\u003c/a> (South San Francisco)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingcityca.com/\">Dumpling City\u003c/a> (Palo Alto)\u003c/li>\n\u003cli>\u003ca href=\"https://www.cookingpapa.us/\">Cooking Papa\u003c/a> (Foster City, Mountain View, Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/xlb-kitchen-cupertino-3\">XLB Kitchen\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/panda-dumpling-san-carlos\">Panda Dumpling\u003c/a> (San Carlos)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/joy-restaurant-foster-city-3\">Joy Restaurant\u003c/a> (Foster City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.dumplingdepot.com/\">Dumpling Depot\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.tastyplacemillbrae.com/\">Tasty Place\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/red-circle-dumplings-san-bruno\">Red Circle Dumpling\u003c/a> (San Bruno)\u003c/li>\n\u003cli>\u003ca href=\"http://townofdumpling.com/\">Town of Dumpling\u003c/a> (San Mateo)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/shanghai-dumpling-shop-millbrae\">Shanghai Dumpling Shop\u003c/a> (Millbrae)\u003c/li>\n\u003cli>\u003ca href=\"https://idumplingredwood.com/\">iDumpling\u003c/a> (Redwood City)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/oriental-garden-campbell\">Oriental Garden\u003c/a> (Campbell)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/tong-dumpling-cupertino\">Tong Dumpling\u003c/a> (Cupertino)\u003c/li>\n\u003cli>\u003ca href=\"https://dintaifungusa.com/\">Din Tai Fung\u003c/a> (Santa Clara)\u003c/li>\n\u003cli>\u003ca href=\"https://www.facebook.com/fullsteamdumpling/\">Full Steam Dumpling\u003c/a> (Santa Cruz)\u003c/li>\n\u003cli>\u003ca href=\"https://www.yelp.com/biz/dim-sum-king-sunnyvale\">Dim Sum King\u003c/a> (Sunnyvale)\u003c/li>\n\u003cli>\u003ca href=\"http://www.grandpalaceseafoodrestaurant.com/\">Grand Palace\u003c/a> (South SF)\u003c/li>\n\u003c/ul>\n\u003ch2>North Bay\u003c/h2>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.harmonyrestaurantgroup.com/\">Harmony Restaurant\u003c/a> (Mill Valley)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay",
"title": "International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay",
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"content": "\u003cp>[aside postID='bayareabites_45322,bayareabites_83526' label='More Mochi to Munch On' target=_blank]\u003c/p>\n\u003cp>Cupcakes, cake pops, and cronuts have all had their 15 minutes of fame in the food world. But these days, social media is filled with images and mentions of the mochi donut. \u003c/p>\n\u003cp>The combination of the American donut and Japanese mochi, a traditional rice cake made of sweet glutinous rice flour, makes a food trend that is both yummy AND photogenic. The mochi rice flour adds a chewy, almost bouncy texture to a normally dense, cakey donut. And its eye-catching appearance comes from several donut balls stuck together to form a circular ring shape, making it look more like a bracelet than a snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mister-donut.com/\">Mister Donut\u003c/a> in Japan is credited with first selling this donut hybrid in 2003, where they call them “Pon de Rings.” Seeing how popular they were in Japan, second-generation baker, Chris Watanabe decided to start his own mochi donut shop in Honolulu called \u003ca href=\"http://modohawaii.com/\">MoDo Donuts\u003c/a> in 2017 and added signature glazes like lilikoi (passionfruit), matcha and black sesame.\u003c/p>\n\u003cp>By the time MoDo set up their first temporary pop-up shop in San Jose’s \u003ca href=\"https://mitsuwa.com/sj/\">Mitsuwa Marketplace\u003c/a> in April of 2018, Bay Area foodies waited upwards of 90 minutes just to get their hands on one of these donuts. Since then, MoDo’s pop-up shop has made appearances every few months in the South Bay, and their popularity hasn’t waned judging by continued long wait times.\u003c/p>\n\u003cfigure id=\"attachment_134805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-2.jpg\" alt=\"Shared storefront between Yama-chan and Mochill\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shared storefront between Yama-chan and Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be a recognizable part of any trend, timing is everything, and Mochill knew they wanted to be the first ones out of the gate in San Francisco. Their family business is more accustomed to making takoyaki (fried octopus puffs) in Honolulu where they have made a name for themselves with their restaurant, Yama-chan. When they decided to open a takoyaki in Japantown, they wanted to add a separate brand that would focus instead on a sweet snack. Enter \u003ca href=\"https://www.instagram.com/mochill_sf/\">Mochill\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their mochi donuts don’t stray from the currently popular Pon de Ring style, but the owner’s son Taisuke Yamamoto says that Mochill’s main differentiator is their flavors and the addition of toppings like dried fruits, macadamia nuts, and cereal. “We have Fruity Pebbles, White Chocolate, Kinako (a soybean powder that’s a popular flavor in Japan), and we’re working on a peanut butter and jelly, and a Nutella flavor,” he says. They offer six flavors every day, three of which change every few days.\u003c/p>\n\u003cfigure id=\"attachment_134806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134806\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-3.jpg\" alt=\"Flavors of the day displayed at Mochill\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavors of the day displayed at Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening in July earlier this year, they’ve been selling out daily. “We sell-out an hour before we close every day. Weekends are pretty crazy. But I don’t think customers wait more than an hour.”\u003c/p>\n\u003cp>There’s no doubt that Mochill’s business is built on a trend, but Yamamoto believes their longevity is secure because of a flexible business model. “We’re trying to focus on mochi desserts, so we can do anything mochi. They don’t have to be donuts.” They plan on expanding the menu with other non-donut items and beverages in the future. Yamamoto says they’re also hoping to add more Bay Area locations and even expand to Southern California and Texas. “Our company mission is to spread the greatness of Japanese food culture.”\u003c/p>\n\u003cfigure id=\"attachment_134807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-4.jpg\" alt=\"Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, not all mochi donuts follow the same formula. At \u003ca href=\"https://thirdculturebakery.com/\">Third Culture Bakery\u003c/a> in Berkeley, partners in business and in life, Chef Sam Butarbutar and Wenter Shyu started their wholesale business with their now famous mochi muffin back in 2016. But these days, their mochi donuts have become just as popular.\u003c/p>\n\u003cp>Butarbutar used to make an Indonesian sweet steamed rice cake with his Mom called Kueh Lapis, so using rice flour was something he was used to. The combination of his classic French pastry expertise along with his desire to create something that would be true to his heritage lead to the mochi muffin.\u003c/p>\n\u003cp>But it was Shyu who suggested trying the same idea with making a donut. At first, Butarbutar resisted. “After months of pestering him, he finally made one,” says Shyu, and that’s when his partner agreed to try selling it. In the Spring of 2018, they made four dozen the first day and sold out within an hour.\u003c/p>\n\u003cfigure id=\"attachment_134808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-5.jpg\" alt=\"Display case of mochi muffins and donuts at Third Culture Bakery\" width=\"1920\" height=\"1386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1200x866.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Display case of mochi muffins and donuts at Third Culture Bakery \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think people are just obsessed with donuts. This is just a different iteration of that,” says Shyu. “And the texture of a mochi donut is just incredible!”\u003c/p>\n\u003cp>Though they still have that signature chewy texture, Third Culture Bakery’s mochi donuts are not made in the pon de ring style, and they are also gluten-free, unlike most other mochi donuts. Butarbutar’s recipe is made solely with rice flour and not a rice/wheat flour blend like most others.\u003c/p>\n\u003cp>“Ours is a true butter mochi donut,” says Shyu “You get that velvety buttery texture with the chewiness of the mochi and it makes it slightly denser. And it’s baked, we don’t fry them. We use quality ingredients like Koda Farms rice flour from California. All the vibrant colors of our donuts come from the ingredients we use. We actually puree down fresh mangoes and passionfruit for our glaze.”\u003c/p>\n\u003cfigure id=\"attachment_134809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-6.jpg\" alt=\"\" width=\"1920\" height=\"2562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-1020x1361.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-899x1200.jpg 899w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery mochi donuts. Top to bottom: Mango Passionfruit with Cocoa Nibs, Yuzu Lemon, Chocolate \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They’re hoping their efforts to be different will also work well in other markets. Plans are underway to open a Third Culture bakery/showroom as well as a matcha cafe in Denver by the end of the year, and another in Los Angeles next year. “Some people say that we’re not a ‘real’ mochi donut, but we’re not trying to take away from any other donuts out there,” says Shyu. “We’re just trying to add a different option. I think there’s room for everybody.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The success of both Third Culture and Mochill in such a short amount of time proves that even within a food trend, there’s room for more than one iteration. And if public demand is any indication, there’s still plenty of time left in the mochi donut’s 15 minutes of fame.\u003c/p>\n\n",
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"headline": "International Flavor, Local Ingredients: Get Your Mochi Donut Fix in the Bay",
"datePublished": "2019-09-25T10:15:40-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cupcakes, cake pops, and cronuts have all had their 15 minutes of fame in the food world. But these days, social media is filled with images and mentions of the mochi donut. \u003c/p>\n\u003cp>The combination of the American donut and Japanese mochi, a traditional rice cake made of sweet glutinous rice flour, makes a food trend that is both yummy AND photogenic. The mochi rice flour adds a chewy, almost bouncy texture to a normally dense, cakey donut. And its eye-catching appearance comes from several donut balls stuck together to form a circular ring shape, making it look more like a bracelet than a snack.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mister-donut.com/\">Mister Donut\u003c/a> in Japan is credited with first selling this donut hybrid in 2003, where they call them “Pon de Rings.” Seeing how popular they were in Japan, second-generation baker, Chris Watanabe decided to start his own mochi donut shop in Honolulu called \u003ca href=\"http://modohawaii.com/\">MoDo Donuts\u003c/a> in 2017 and added signature glazes like lilikoi (passionfruit), matcha and black sesame.\u003c/p>\n\u003cp>By the time MoDo set up their first temporary pop-up shop in San Jose’s \u003ca href=\"https://mitsuwa.com/sj/\">Mitsuwa Marketplace\u003c/a> in April of 2018, Bay Area foodies waited upwards of 90 minutes just to get their hands on one of these donuts. Since then, MoDo’s pop-up shop has made appearances every few months in the South Bay, and their popularity hasn’t waned judging by continued long wait times.\u003c/p>\n\u003cfigure id=\"attachment_134805\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134805\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-2.jpg\" alt=\"Shared storefront between Yama-chan and Mochill\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-2-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shared storefront between Yama-chan and Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To be a recognizable part of any trend, timing is everything, and Mochill knew they wanted to be the first ones out of the gate in San Francisco. Their family business is more accustomed to making takoyaki (fried octopus puffs) in Honolulu where they have made a name for themselves with their restaurant, Yama-chan. When they decided to open a takoyaki in Japantown, they wanted to add a separate brand that would focus instead on a sweet snack. Enter \u003ca href=\"https://www.instagram.com/mochill_sf/\">Mochill\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their mochi donuts don’t stray from the currently popular Pon de Ring style, but the owner’s son Taisuke Yamamoto says that Mochill’s main differentiator is their flavors and the addition of toppings like dried fruits, macadamia nuts, and cereal. “We have Fruity Pebbles, White Chocolate, Kinako (a soybean powder that’s a popular flavor in Japan), and we’re working on a peanut butter and jelly, and a Nutella flavor,” he says. They offer six flavors every day, three of which change every few days.\u003c/p>\n\u003cfigure id=\"attachment_134806\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134806\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-3.jpg\" alt=\"Flavors of the day displayed at Mochill\" width=\"1920\" height=\"1080\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-3-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavors of the day displayed at Mochill \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Since opening in July earlier this year, they’ve been selling out daily. “We sell-out an hour before we close every day. Weekends are pretty crazy. But I don’t think customers wait more than an hour.”\u003c/p>\n\u003cp>There’s no doubt that Mochill’s business is built on a trend, but Yamamoto believes their longevity is secure because of a flexible business model. “We’re trying to focus on mochi desserts, so we can do anything mochi. They don’t have to be donuts.” They plan on expanding the menu with other non-donut items and beverages in the future. Yamamoto says they’re also hoping to add more Bay Area locations and even expand to Southern California and Texas. “Our company mission is to spread the greatness of Japanese food culture.”\u003c/p>\n\u003cfigure id=\"attachment_134807\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134807\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-4.jpg\" alt=\"Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-4-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery owners, Sam Butarbutar and Wenter Shyu \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>However, not all mochi donuts follow the same formula. At \u003ca href=\"https://thirdculturebakery.com/\">Third Culture Bakery\u003c/a> in Berkeley, partners in business and in life, Chef Sam Butarbutar and Wenter Shyu started their wholesale business with their now famous mochi muffin back in 2016. But these days, their mochi donuts have become just as popular.\u003c/p>\n\u003cp>Butarbutar used to make an Indonesian sweet steamed rice cake with his Mom called Kueh Lapis, so using rice flour was something he was used to. The combination of his classic French pastry expertise along with his desire to create something that would be true to his heritage lead to the mochi muffin.\u003c/p>\n\u003cp>But it was Shyu who suggested trying the same idea with making a donut. At first, Butarbutar resisted. “After months of pestering him, he finally made one,” says Shyu, and that’s when his partner agreed to try selling it. In the Spring of 2018, they made four dozen the first day and sold out within an hour.\u003c/p>\n\u003cfigure id=\"attachment_134808\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-5.jpg\" alt=\"Display case of mochi muffins and donuts at Third Culture Bakery\" width=\"1920\" height=\"1386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-768x554.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1020x736.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-5-1200x866.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Display case of mochi muffins and donuts at Third Culture Bakery \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I think people are just obsessed with donuts. This is just a different iteration of that,” says Shyu. “And the texture of a mochi donut is just incredible!”\u003c/p>\n\u003cp>Though they still have that signature chewy texture, Third Culture Bakery’s mochi donuts are not made in the pon de ring style, and they are also gluten-free, unlike most other mochi donuts. Butarbutar’s recipe is made solely with rice flour and not a rice/wheat flour blend like most others.\u003c/p>\n\u003cp>“Ours is a true butter mochi donut,” says Shyu “You get that velvety buttery texture with the chewiness of the mochi and it makes it slightly denser. And it’s baked, we don’t fry them. We use quality ingredients like Koda Farms rice flour from California. All the vibrant colors of our donuts come from the ingredients we use. We actually puree down fresh mangoes and passionfruit for our glaze.”\u003c/p>\n\u003cfigure id=\"attachment_134809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-134809\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Donuts-6.jpg\" alt=\"\" width=\"1920\" height=\"2562\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-160x214.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-800x1068.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-768x1025.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-1020x1361.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Donuts-6-899x1200.jpg 899w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Third Culture Bakery mochi donuts. Top to bottom: Mango Passionfruit with Cocoa Nibs, Yuzu Lemon, Chocolate \u003ccite>(Elaine Wu/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They’re hoping their efforts to be different will also work well in other markets. Plans are underway to open a Third Culture bakery/showroom as well as a matcha cafe in Denver by the end of the year, and another in Los Angeles next year. “Some people say that we’re not a ‘real’ mochi donut, but we’re not trying to take away from any other donuts out there,” says Shyu. “We’re just trying to add a different option. I think there’s room for everybody.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The success of both Third Culture and Mochill in such a short amount of time proves that even within a food trend, there’s room for more than one iteration. And if public demand is any indication, there’s still plenty of time left in the mochi donut’s 15 minutes of fame.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Restaurants Near SFO Worth Landing At",
"title": "5 Restaurants Near SFO Worth Landing At",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='news_11773215,arts_13860218' label='More News About SFO' target=_]\u003cbr>\nSlowly but surely, the San Francisco International Airport (SFO) dining scene’s improvement is making the airport a slightly less frustrating experience. With recent openings from current and former local favorites like the Manufactory Food Hall, 1300 on Fillmore (which is no longer on Fillmore) and Farmer Brown (the SF sibling is closed), it’s actually possible to have a legitimately good meal past security.\u003c/p>\n\u003cp>But, it’s still airport dining, which comes with the background soundtrack of “white courtesy telephone” requests and angry passengers screaming at gate agents (and don’t forget the inflated prices). Fortunately for those coming and going from SFO, the surrounding area is filled with outstanding dining choices of all price points and cuisines. \u003c/p>\n\u003cp>With the holiday travel blitz soon to start and \u003ca href=\"https://www.kqed.org/news/11773215/hundreds-of-flight-delays-and-cancellations-at-sfo-heres-what-to-expect\">the current runway construction causing hundreds of delays and cancellations daily\u003c/a>, now is the time to have a great meal near SFO to take the edge off catching a flight—or give you an incentive to sit through 101 traffic when your roommate asks for a ride.\u003c/p>\n\u003ch2>Bertolucci’s\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ubRUgRHn5uWLPjQw8\">421 Cypress Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci.jpg\" alt=\"The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Only a handful of restaurants in the Bay Area can remember when Herbert Hoover was elected over Al Smith. South San Francisco’s \u003ca href=\"http://sodinisbertoluccis.com/\">beloved classic Italian destination\u003c/a> is one of them.\u003cbr>\nSince 1928, Peninsula diners have come to this \u003ca href=\"https://www.kqed.org/checkplease/613/sodinis-bertoluccis-ristorante-reviews\">Check, Please! Bay Area-approved\u003c/a> venerable address for tried-and-true Italian favorites with a slight Tuscan emphasis, which reflects where the Bertolucci family is originally from. Since 2005, the restaurant has been owned by Peter Sodini (the founder of North Beach’s equally beloved Golden Boy Pizza) after the Bertoluccis retired and sold the establishment.\u003c/p>\n\u003cfigure id=\"attachment_134780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg\" alt=\"Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That connection would explain why Golden Boy pizza is available on the menu, but the rest of what the kitchen produces probably looks much like it did 90 years ago but is far from tired: osso buco, veal Milanese, linguine con vongole, lasagna. Along with the complimentary, generous bread platter of cheese pizza-like focaccia hunks and sourdough slices, most tables start with a Caesar salad that prominently displays tiny anchovy filets draped on top. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pastas are split between customizable pick-a-style and pick-a-sauce format, or traditional favorites like creamy tortellini Carbonara. For secondi, if you’re a first-timer, it’s all about trying the hardly innovative but perfectly done picatta sauce with salmon, veal or chicken. The silky mashed potatoes with it are particularly special and warrant your own trip. To conclude, biscotti, cannoli and silky chocolate praline (like a chocolate mousse torte) are must-orders, meaning that some additional dessert time should be allotted before catching a flight. \u003c/p>\n\u003cfigure id=\"attachment_134800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg\" alt=\"The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bertolucci’s certainly falls into that “they don’t make ‘em like this anymore” group.With hulking plates of spaghetti and meatballs, dim lighting, retro Italian posters and art, and plush Rat Pack-era red leather booths, Bertolucci’s isn’t trying to replicate history. It IS history.\u003c/p>\n\u003ch2>Flavas Jamaican Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JSBZVHakMBEeGJdL9\">314 Linden Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-south-sf.jpg\" alt=\"Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the closings of \u003ca href=\"https://www.kqed.org/bayareabites/131123/isla-vida-looks-to-make-waves-of-impact-in-the-fillmore\">Isla Vida\u003c/a> and Kaya in recent months, the Bay Area’s already compact roster of Caribbean restaurants shrunk even further. Luckily, one of the region’s remaining stalwarts for jerk chicken and oxtails is still going strong—and happens to be right by SFO.\u003cbr>\n[aside tag='guides' num='2' align='left' target=_ label='More Bay Area Guides']\u003cbr>\nChef/owner Leroy Douglas started cooking for his family in Jamaica at just 10 years old and after a long, winding career cooking all over North America, he ended up in South San Francisco opening this casual, charming restaurant with a definitive rendition of jerk chicken. \u003c/p>\n\u003cp>It has the ideal mix of Scotch bonnet peppers, cloves and a host of other spices that strike the right sharp spice/earthiness notes in coating the chicken without overwhelming it. The marinade has an interesting thickness to it that is rarely seen in jerk chicken preparations and must contribute to keeping the meat extra moist. \u003c/p>\n\u003cfigure id=\"attachment_134783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-plate.jpg\" alt=\"A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests can order the jerk chicken à la carte or as part of a combo with fall-off-the-bone oxtail or jerk salmon. There’s terrific detail in the cooking—huge depth to the gravy with the oxtail, deft seasoning with the rice and beans, perfectly caramelized plantains. \u003c/p>\n\u003cp>Outside of a Bob Marley poster and a painting of the Caribbean Sea at sunset, Flavas keeps it low-key on the design front in the tidy dining room. But when diners look at that shimmering Caribbean water and have a bite of the jerk chicken, there’s a special moment where diners have no worries, whether it’s just a quick lunch or dinner before a redeye. \u003c/p>\n\u003ch2>Royal Feast\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/CLx8uTd1CpwJyfr37\">148 El Camino Real\u003c/a>\u003cbr>\nMillbrae\u003c/p>\n\u003cfigure id=\"attachment_134784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast.jpg\" alt=\"Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can count on one hand the number of restaurants between the South Bay and Daly City that San Francisco Chronicle dining critics Michael Bauer and Soleil Ho named to their annual ‘Top 100’ guides in 2018 or 2019. \u003ca>\u003c/a>Royal Feast, a relatively intimate 80-seat spot in Millbrae, is one of them—and for good reason. \u003c/p>\n\u003cp>Chef Zongyi Liu is one of the Peninsula’s most acclaimed chefs, both because of how consistently excellent his cooking is with a roughly 100 item-long menu and because he competed in the Bocuse d’Or global gastronomy competition representing his native China several years ago. \u003c/p>\n\u003cfigure id=\"attachment_134785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-feast.jpg\" alt=\"The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His menu is a mix of Szechuan favorites, seldom-seen royal banquet dishes generally served in large format styles, and the more expected Chinese or Chinese-American fare. The quality is strong, where even the oft-ridiculed kung pao chicken turns out to be a delight of spice, crunch and, yes, plenty of numbness from the ma-la sensation of Szechuan peppers. \u003c/p>\n\u003cp>Keep an eye out for the mapo tofu, pork dumplings in chili oil or the must-order poached fish fillet in chili oil, along with items in the ‘Chef’s Recommendations’ (the pork belly and sea cucumber won over this jaded pork belly eater) and ‘Royal Cuisine’ sections. For diners in the mood for Beijing-style smoked duck with crackling crispy skin served on a duck-shaped platter (it’s true), this is definitely one of the better renditions in SF or the Peninsula.\u003c/p>\n\u003cfigure id=\"attachment_134786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg\" alt=\"A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, one other recommendation—every table should get at least one order of the scallion pancakes. They arrive scalding hot, slightly doughy in the center and, not revealed on the menu, accompanied by a baba ghanoush-evoking eggplant dip. Use the pancake with everything—spread the eggplant, dunk it in chili oil, use it for the additional duck slices, slather sea cucumber on it. It’s your feast. Enjoy!\u003c/p>\n\u003ch2>Gintei\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZDiX88nDZkfeebfW6\">235 El Camino Real\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-bar.jpg\" alt=\"The relaxed yet elegant sushi counter at Gintei in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The relaxed yet elegant sushi counter at Gintei in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While omakase-only restaurants in San Francisco now charge north of $200 for their exquisite offerings, an omakase for sushi or sashimi at \u003ca href=\"http://gintei.co/\">Gintei\u003c/a> in San Bruno is either $50 or $65 — and generally a dozen of their fish offerings come from the same source: Tokyo’s famed Tsukiji Fish Market.\u003c/p>\n\u003cp>It’s easy to get carried away price-wise going the à la carte specials route at Gintei when the likes of Hokkaido uni and A5 Wagyu are over $20 per bite. However, an enjoyable bento box lunch or sushi-filled dinner here doesn’t have to focus on the luxury ingredients.\u003c/p>\n\u003cfigure id=\"attachment_134788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg\" alt=\"The Rainbow #1 roll at San Bruno’s Gintei right by SFO.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rainbow #1 roll at San Bruno’s Gintei right by SFO. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gintei satisfies that hard-to-find niche where the omakase isn’t stratospheric, the à la carte fish quality is sensational AND the non-sushi or sashimi plates are equally well-executed. Of all the restaurants in the immediate SFO area, this is the one that is the most flexible for all kinds of diners. \u003c/p>\n\u003cp>Come to the sushi bar, say “omakase” and out comes a parade of minimally adorned, maximum quality shima aji, kanpachi and katsuo. Or, bring the family, sit in the slightly sleek dining room (bring a jacket because the air conditioning can be strangely strong here), and order individual rolls or nigiri offerings from the various specials board or printed menu. \u003c/p>\n\u003cfigure id=\"attachment_134792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-nigiri.jpg\" alt=\"An assortment of nigiri specials at Gintei.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of nigiri specials at Gintei. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But wait, then there’s the beautifully fried tempura, grilled salmon collar, and a delightful bowl of chilled ankimo (monkfish liver) that tempt from the kitchen. There are lots of choices. The good news? There’s no going wrong here.\u003c/p>\n\u003ch2>Sam Choy’s Poke to the Max\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/aqQbC885TogLs5YW9\">629 San Mateo Ave.\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-room.jpg\" alt=\"Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before celebrity chefs were celebrity chefs featured on gossip websites and Instagram feeds, they were just iconic, game-changing chefs like Sam Choy was (and still is) to the Hawaiian Islands. Along with the likes of Alan Wong and Roy Yamaguchi (the ‘Roy’ of Roy’s in San Francisco), Choy lifted up the ingredient quality and culinary identity of Hawaii’s beautiful and delicious cuisine. Not only that, Choy was one of the first ‘celebrity chefs’ that an airline used to design menus to make airplane food going to Hawaii actually not just, well, airplane food.\u003c/p>\n\u003cp>Coincidence or not, almost a decade after he began consulting for American Airlines, Choy’s \u003ca href=\"https://www.samchoyspoke.com/\">first restaurant outpost\u003c/a> is one of the closest eateries to SFO. As the name suggests, poke is the headliner. \u003c/p>\n\u003cp>Customizable poke bars are becoming as ubiquitous as sandwich delis in the Bay Area, but the shoyu salmon and creamy avocado here are as good as it gets anywhere in the region thanks to the pristine fish quality used. The customizable option comes into play where diners choose between tacos, wraps, salads and rice plates as the base for their poke. Unlike other poke bars, this one doesn’t offer an endless array of garnishes. \u003c/p>\n\u003cfigure id=\"attachment_134790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-poke.jpg\" alt=\"A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the poke, there are several other Hawaiian favorites like musubis (think sushi burritos) that include the obligatory spam but also branch out to other proteins. Classic Hawaiian plate lunches are served with the signature scoops of macaroni salad and rice alongside hearty proteins like ‘loco moco’ that can be a beef patty or, as is so 2019, a vegan one with ‘Just Egg’ and an Impossible burger patty. \u003c/p>\n\u003cp>There is a pleasant refinement here in general that makes it more along the lines of a ‘fine fast-casual’ spot than just ‘fast-casual.’ Plants hang from the walls, the poke is nicely plated instead of being just an uninspired scoop on a rice bowl, the scoops of rice sports flecks of umami-rich dried seaweed on top, and sunlight comes streaming in making the place positively glow even on foggy mornings. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It might not be poke on the beach but it’s at least close to the max poke experience.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSlowly but surely, the San Francisco International Airport (SFO) dining scene’s improvement is making the airport a slightly less frustrating experience. With recent openings from current and former local favorites like the Manufactory Food Hall, 1300 on Fillmore (which is no longer on Fillmore) and Farmer Brown (the SF sibling is closed), it’s actually possible to have a legitimately good meal past security.\u003c/p>\n\u003cp>But, it’s still airport dining, which comes with the background soundtrack of “white courtesy telephone” requests and angry passengers screaming at gate agents (and don’t forget the inflated prices). Fortunately for those coming and going from SFO, the surrounding area is filled with outstanding dining choices of all price points and cuisines. \u003c/p>\n\u003cp>With the holiday travel blitz soon to start and \u003ca href=\"https://www.kqed.org/news/11773215/hundreds-of-flight-delays-and-cancellations-at-sfo-heres-what-to-expect\">the current runway construction causing hundreds of delays and cancellations daily\u003c/a>, now is the time to have a great meal near SFO to take the edge off catching a flight—or give you an incentive to sit through 101 traffic when your roommate asks for a ride.\u003c/p>\n\u003ch2>Bertolucci’s\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ubRUgRHn5uWLPjQw8\">421 Cypress Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci.jpg\" alt=\"The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134778\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The legendary Bertolucci’s just off 101 in South San Francisco has been around since 1929 and still sees several hundred diners on any given night. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Only a handful of restaurants in the Bay Area can remember when Herbert Hoover was elected over Al Smith. South San Francisco’s \u003ca href=\"http://sodinisbertoluccis.com/\">beloved classic Italian destination\u003c/a> is one of them.\u003cbr>\nSince 1928, Peninsula diners have come to this \u003ca href=\"https://www.kqed.org/checkplease/613/sodinis-bertoluccis-ristorante-reviews\">Check, Please! Bay Area-approved\u003c/a> venerable address for tried-and-true Italian favorites with a slight Tuscan emphasis, which reflects where the Bertolucci family is originally from. Since 2005, the restaurant has been owned by Peter Sodini (the founder of North Beach’s equally beloved Golden Boy Pizza) after the Bertoluccis retired and sold the establishment.\u003c/p>\n\u003cfigure id=\"attachment_134780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg\" alt=\"Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134780\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertoluccis-picatta-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Tried-and-true classic Italian standards like salmon picatta are nicely prepared by the Bertolucci’s kitchen. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That connection would explain why Golden Boy pizza is available on the menu, but the rest of what the kitchen produces probably looks much like it did 90 years ago but is far from tired: osso buco, veal Milanese, linguine con vongole, lasagna. Along with the complimentary, generous bread platter of cheese pizza-like focaccia hunks and sourdough slices, most tables start with a Caesar salad that prominently displays tiny anchovy filets draped on top. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pastas are split between customizable pick-a-style and pick-a-sauce format, or traditional favorites like creamy tortellini Carbonara. For secondi, if you’re a first-timer, it’s all about trying the hardly innovative but perfectly done picatta sauce with salmon, veal or chicken. The silky mashed potatoes with it are particularly special and warrant your own trip. To conclude, biscotti, cannoli and silky chocolate praline (like a chocolate mousse torte) are must-orders, meaning that some additional dessert time should be allotted before catching a flight. \u003c/p>\n\u003cfigure id=\"attachment_134800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg\" alt=\"The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Bertolucci-biscotti-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The biscotti at Bertolucci’s is a must-order and far softer in texture than most biscotti. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bertolucci’s certainly falls into that “they don’t make ‘em like this anymore” group.With hulking plates of spaghetti and meatballs, dim lighting, retro Italian posters and art, and plush Rat Pack-era red leather booths, Bertolucci’s isn’t trying to replicate history. It IS history.\u003c/p>\n\u003ch2>Flavas Jamaican Grill\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/JSBZVHakMBEeGJdL9\">314 Linden Ave.\u003c/a>\u003cbr>\nSouth San Francisco\u003c/p>\n\u003cfigure id=\"attachment_134782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-south-sf.jpg\" alt=\"Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134782\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-south-sf-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flavas Jamaican Grill in South San Francisco is one of the Bay Area’s few remaining Caribbean restaurants and just might have the region’s leading jerk chicken. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the closings of \u003ca href=\"https://www.kqed.org/bayareabites/131123/isla-vida-looks-to-make-waves-of-impact-in-the-fillmore\">Isla Vida\u003c/a> and Kaya in recent months, the Bay Area’s already compact roster of Caribbean restaurants shrunk even further. Luckily, one of the region’s remaining stalwarts for jerk chicken and oxtails is still going strong—and happens to be right by SFO.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nChef/owner Leroy Douglas started cooking for his family in Jamaica at just 10 years old and after a long, winding career cooking all over North America, he ended up in South San Francisco opening this casual, charming restaurant with a definitive rendition of jerk chicken. \u003c/p>\n\u003cp>It has the ideal mix of Scotch bonnet peppers, cloves and a host of other spices that strike the right sharp spice/earthiness notes in coating the chicken without overwhelming it. The marinade has an interesting thickness to it that is rarely seen in jerk chicken preparations and must contribute to keeping the meat extra moist. \u003c/p>\n\u003cfigure id=\"attachment_134783\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Flavas-plate.jpg\" alt=\"A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Flavas-plate-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A jerk chicken and oxtail combo with plantains and rice & beans at Flavas Jamaican Grill. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Guests can order the jerk chicken à la carte or as part of a combo with fall-off-the-bone oxtail or jerk salmon. There’s terrific detail in the cooking—huge depth to the gravy with the oxtail, deft seasoning with the rice and beans, perfectly caramelized plantains. \u003c/p>\n\u003cp>Outside of a Bob Marley poster and a painting of the Caribbean Sea at sunset, Flavas keeps it low-key on the design front in the tidy dining room. But when diners look at that shimmering Caribbean water and have a bite of the jerk chicken, there’s a special moment where diners have no worries, whether it’s just a quick lunch or dinner before a redeye. \u003c/p>\n\u003ch2>Royal Feast\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/CLx8uTd1CpwJyfr37\">148 El Camino Real\u003c/a>\u003cbr>\nMillbrae\u003c/p>\n\u003cfigure id=\"attachment_134784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast.jpg\" alt=\"Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Royal Feast in Millbrae is a favorite destination for locals and for travelers with its location by SFO and Millbrae BART. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can count on one hand the number of restaurants between the South Bay and Daly City that San Francisco Chronicle dining critics Michael Bauer and Soleil Ho named to their annual ‘Top 100’ guides in 2018 or 2019. \u003ca>\u003c/a>Royal Feast, a relatively intimate 80-seat spot in Millbrae, is one of them—and for good reason. \u003c/p>\n\u003cp>Chef Zongyi Liu is one of the Peninsula’s most acclaimed chefs, both because of how consistently excellent his cooking is with a roughly 100 item-long menu and because he competed in the Bocuse d’Or global gastronomy competition representing his native China several years ago. \u003c/p>\n\u003cfigure id=\"attachment_134785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-feast.jpg\" alt=\"The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-feast-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The feast is under way with a table of smoked duck, fried rice, kung pao chicken and more at Millbrae’s Royal Feast. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>His menu is a mix of Szechuan favorites, seldom-seen royal banquet dishes generally served in large format styles, and the more expected Chinese or Chinese-American fare. The quality is strong, where even the oft-ridiculed kung pao chicken turns out to be a delight of spice, crunch and, yes, plenty of numbness from the ma-la sensation of Szechuan peppers. \u003c/p>\n\u003cp>Keep an eye out for the mapo tofu, pork dumplings in chili oil or the must-order poached fish fillet in chili oil, along with items in the ‘Chef’s Recommendations’ (the pork belly and sea cucumber won over this jaded pork belly eater) and ‘Royal Cuisine’ sections. For diners in the mood for Beijing-style smoked duck with crackling crispy skin served on a duck-shaped platter (it’s true), this is definitely one of the better renditions in SF or the Peninsula.\u003c/p>\n\u003cfigure id=\"attachment_134786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg\" alt=\"A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134786\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Royal-Feast-dumplings-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A plate of ‘dumplings in chili oil’ at Royal Feast in Millbrae. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, one other recommendation—every table should get at least one order of the scallion pancakes. They arrive scalding hot, slightly doughy in the center and, not revealed on the menu, accompanied by a baba ghanoush-evoking eggplant dip. Use the pancake with everything—spread the eggplant, dunk it in chili oil, use it for the additional duck slices, slather sea cucumber on it. It’s your feast. Enjoy!\u003c/p>\n\u003ch2>Gintei\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/ZDiX88nDZkfeebfW6\">235 El Camino Real\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-bar.jpg\" alt=\"The relaxed yet elegant sushi counter at Gintei in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-bar-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The relaxed yet elegant sushi counter at Gintei in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While omakase-only restaurants in San Francisco now charge north of $200 for their exquisite offerings, an omakase for sushi or sashimi at \u003ca href=\"http://gintei.co/\">Gintei\u003c/a> in San Bruno is either $50 or $65 — and generally a dozen of their fish offerings come from the same source: Tokyo’s famed Tsukiji Fish Market.\u003c/p>\n\u003cp>It’s easy to get carried away price-wise going the à la carte specials route at Gintei when the likes of Hokkaido uni and A5 Wagyu are over $20 per bite. However, an enjoyable bento box lunch or sushi-filled dinner here doesn’t have to focus on the luxury ingredients.\u003c/p>\n\u003cfigure id=\"attachment_134788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg\" alt=\"The Rainbow #1 roll at San Bruno’s Gintei right by SFO.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134788\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-sushi-roll-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Rainbow #1 roll at San Bruno’s Gintei right by SFO. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Gintei satisfies that hard-to-find niche where the omakase isn’t stratospheric, the à la carte fish quality is sensational AND the non-sushi or sashimi plates are equally well-executed. Of all the restaurants in the immediate SFO area, this is the one that is the most flexible for all kinds of diners. \u003c/p>\n\u003cp>Come to the sushi bar, say “omakase” and out comes a parade of minimally adorned, maximum quality shima aji, kanpachi and katsuo. Or, bring the family, sit in the slightly sleek dining room (bring a jacket because the air conditioning can be strangely strong here), and order individual rolls or nigiri offerings from the various specials board or printed menu. \u003c/p>\n\u003cfigure id=\"attachment_134792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Gintei-nigiri.jpg\" alt=\"An assortment of nigiri specials at Gintei.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Gintei-nigiri-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An assortment of nigiri specials at Gintei. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But wait, then there’s the beautifully fried tempura, grilled salmon collar, and a delightful bowl of chilled ankimo (monkfish liver) that tempt from the kitchen. There are lots of choices. The good news? There’s no going wrong here.\u003c/p>\n\u003ch2>Sam Choy’s Poke to the Max\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/aqQbC885TogLs5YW9\">629 San Mateo Ave.\u003c/a>\u003cbr>\nSan Bruno\u003c/p>\n\u003cfigure id=\"attachment_134789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-room.jpg\" alt=\"Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134789\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-room-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eating at Sam Choy’s Poke to the Max in San Bruno is a fun—and a learning—experience before or after a flight. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before celebrity chefs were celebrity chefs featured on gossip websites and Instagram feeds, they were just iconic, game-changing chefs like Sam Choy was (and still is) to the Hawaiian Islands. Along with the likes of Alan Wong and Roy Yamaguchi (the ‘Roy’ of Roy’s in San Francisco), Choy lifted up the ingredient quality and culinary identity of Hawaii’s beautiful and delicious cuisine. Not only that, Choy was one of the first ‘celebrity chefs’ that an airline used to design menus to make airplane food going to Hawaii actually not just, well, airplane food.\u003c/p>\n\u003cp>Coincidence or not, almost a decade after he began consulting for American Airlines, Choy’s \u003ca href=\"https://www.samchoyspoke.com/\">first restaurant outpost\u003c/a> is one of the closest eateries to SFO. As the name suggests, poke is the headliner. \u003c/p>\n\u003cp>Customizable poke bars are becoming as ubiquitous as sandwich delis in the Bay Area, but the shoyu salmon and creamy avocado here are as good as it gets anywhere in the region thanks to the pristine fish quality used. The customizable option comes into play where diners choose between tacos, wraps, salads and rice plates as the base for their poke. Unlike other poke bars, this one doesn’t offer an endless array of garnishes. \u003c/p>\n\u003cfigure id=\"attachment_134790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/09/Sam-Choy-poke.jpg\" alt=\"A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134790\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/09/Sam-Choy-poke-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A ‘classic shoyu’ ahi poke rice plate at Sam Choy’s Poke to the Max in San Bruno. \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beyond the poke, there are several other Hawaiian favorites like musubis (think sushi burritos) that include the obligatory spam but also branch out to other proteins. Classic Hawaiian plate lunches are served with the signature scoops of macaroni salad and rice alongside hearty proteins like ‘loco moco’ that can be a beef patty or, as is so 2019, a vegan one with ‘Just Egg’ and an Impossible burger patty. \u003c/p>\n\u003cp>There is a pleasant refinement here in general that makes it more along the lines of a ‘fine fast-casual’ spot than just ‘fast-casual.’ Plants hang from the walls, the poke is nicely plated instead of being just an uninspired scoop on a rice bowl, the scoops of rice sports flecks of umami-rich dried seaweed on top, and sunlight comes streaming in making the place positively glow even on foggy mornings. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Northern California Wine Bootcamp Adventure: From St. Helena to San Francisco",
"title": "A Northern California Wine Bootcamp Adventure: From St. Helena to San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_134208' label='Back to Wine Bootcamp Central']\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#charles-krug\">Charles Krug Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#smith-madrone\">Smith-Madrone Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#lunch\">Oakville Grocery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#shafer\">Shafer Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#far-niente\">Far Niente Winery\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>[googlemaps https://www.google.com/maps/d/u/0/embed?mid=1ONI_1j0NZr4gINICM4XI49EM0C7RGeCB&w=640&h=480]\u003c/p>\n\u003cp>\u003ca id=\"charles-krug\">\u003c/a>\u003c/p>\n\u003ch2>Charles Krug Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Charles+Krug+Winery/@38.518744,-122.480955,15z/data=!4m5!3m4!1s0x0:0x5ed38c326d8a3f5a!8m2!3d38.518744!4d-122.480955\">2800 Main St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg\" alt=\"Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip’s earliest start and most rushed visit (with just one taste because of timing) came at one of California wine history’s true icons: \u003ca href=\"http://www.charleskrug.com\">Charles Krug\u003c/a>. Contrary to what most people think, THIS is actually the winery owned by the Mondavi family. Robert Mondavi Winery is now part of Constellation Brands. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You won’t hear much at Charles Krug about the infamous family split where brothers Peter and Robert had various disagreements about the direction of the winery, the style of a winery (with nitpicks like how Robert wanted all French oak) and how the winery’s money should be spent. After the split, Robert created his namesake winery further south towards Oakville and Peter ran Charles Krug.\u003c/p>\n\u003cp>Several Mondavi family members still live on the Charles Krug property, which stayed that name because its original owner (Charles Krug) wrote in the land grant (it was originally given to him as a wedding dowry) that it shall never change. Hence the confusion for many wine drinkers, myself included, how Charles Krug is the real Mondavi domain. Got it all? Yes, this family is one of the most famous and confusing in all of wine.\u003c/p>\n\u003cfigure id=\"attachment_134661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg\" alt=\"The signature burgundy painted barrels resting at Charles Krug Winery\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signature burgundy painted barrels resting at Charles Krug Winery \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everywhere you look on the property across Highway 29 from the Culinary Institute of America Greystone complex is history and something majestic: gorgeous valley vistas, barrels with red stripes that are painted to look like they’re bleeding wine, and a striking Howard Backen redesigned carriage house that John fell in love with since he does lots of woodwork at his homes. \u003c/p>\n\u003cp>I can’t vouch for the quality of all 50,000 cases the winery produces, but our one taste was a phenomenal 2015 'Generations’ Bordeaux blend.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.freemarkabbey.com\">Freemark Abbey\u003c/a>, \u003ca href=\"http://www.inglenook.com\">Inglenook\u003c/a>, \u003ca href=\"http://www.ackermanfamilyvineyards.com\">Ackerman Family Vineyards/Heritage House\u003c/a>\u003cbr>\n\u003ca id=\"smith-madrone\">\u003c/a>\u003c/p>\n\u003ch2>Smith-Madrone Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith-Madrone+Vineyards/@38.5322882,-122.549057,15z/data=!4m5!3m4!1s0x0:0x8c5e7f7cfbc3e671!8m2!3d38.5322882!4d-122.549057\">4022 Spring Mountain Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg\" alt=\"Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, I had been to this rustic Spring Mountain legend once before, so I already knew how many twists and turns were coming up en route to stop 2 for the day. You \u003ci>will\u003c/i> get lost your first time going to \u003ca href=\"http://www.smithmadrone.com\">Smith Madrone\u003c/a>. This time, we weren’t lost, but we did get greeted by a giant fallen tree in the process of being removed, so there was some off-roading needed. Speaking of off-roading, assistant winemaker Sam Smith whisked us away almost immediately in an off-road four-wheeler and zoomed us all over the dry-farmed estate vineyards, through forests, by streams, and almost everywhere yielded panoramic valley views. \u003c/p>\n\u003cp>Sam is the son of Stuart Smith, who founded the winery in 1971 and runs it with his brother Charles, who serves as the winemaker. Sam is also the most talented balancer of a wine glass while driving through potholes I have ever seen.\u003c/p>\n\u003cfigure id=\"attachment_134663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg\" alt=\"John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is old Napa, where there is no glitz, the Cabernet Sauvignon still hovers around the $50 mark, and it’s one of three wineries still growing Riesling, which way back in the day was a primary grape of Napa Valley. Smith-Madrone’s Cook’s Flat Reserve is their answer to the Screaming Eagles of Napa Valley, with extensive layers and giant, rich red and black fruit notes. It is priced accordingly since the Smiths finally realized they needed to adapt a little bit to the Napa Valley of the 2010s.\u003c/p>\n\u003cp>When tourists and locals alike ask about \u003ci>the\u003c/i> Napa Valley winery to visit — you know, the secret one with gorgeous views, no pretention, excellent wine, no wine club hard sell, huge character — this is that winery.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Riesling, 2014 Cabernet Sauvignon, 2013 Cook’s Flat Reserve\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stonyhillvineyard.com\">Stony Hill\u003c/a>, \u003ca href=\"http://www.greenandred.com/\">Green & Red\u003c/a>, \u003ca href=\"http://www.tressabores.com\">Tres Sabores\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://oakvillegrocery.com/?SID=0dd07f4f7569a623bff82ace209f3e98\">Oakville Grocery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Oakville+Grocery/@38.4373272,-122.4029416,15z/data=!4m5!3m4!1s0x0:0x47087a7305951bc9!8m2!3d38.4373272!4d-122.4029416\">\u003ci>7856 St. Helena Hwy, Oakville\u003c/i>\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BrGVX1Lhr7r/\u003c/p>\n\u003cp>A Napa Valley daytime staple. On weekends, it’s Bay Bridge rush hour traffic-like packed. Luckily, on a Monday in early December we were almost alone. The bread for the sandwiches is shockingly pedestrian, so opt for the prepared salads and any dessert.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lacalendamex.com\">La Calenda\u003c/a>, \u003ca href=\"http://www.thomaskeller.com/bouchonyountville\">Bouchon\u003c/a>, \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a>\u003cbr>\n\u003ca id=\"shafer\">\u003c/a>\u003c/p>\n\u003ch2>Shafer Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Shafer+Vineyards/@38.421021,-122.326365,15z/data=!4m5!3m4!1s0x0:0xf32e8bbbafb3a50b!8m2!3d38.421021!4d-122.326365\">6154 Silverado Trail\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Napa, CA 94558\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-cave.jpg\" alt=\"Barrels resting in Shafer Vineyards’ sprawling caves\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barrels resting in Shafer Vineyards’ sprawling caves \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John figured out the “surprise winery” of the trip secretly long before seeing \u003ci>the\u003c/i> hillside. That hillside, nestled behind \u003ca href=\"http://shafervineyards.com/\">Shafer Vineyards\u003c/a> a little off the Silverado Trail in what is considered the Stags Leap District, is probably the most famous “hillside” in Napa Valley and thankfully just missed being struck by the 2017 fires, whose damage you can still clearly see further up the hill towards Atlas Peak. It’s the hillside of “Hillside Select”, one of Napa Valley’s definitive wines.\u003c/p>\n\u003cp>I had seen in John’s cellar spreadsheet that he had some Shafer, though it wasn’t Hillside Select, so I figured this would be a fun surprise. Somehow, he already knew it would be Shafer, perhaps because he might not have any other Napa Valley wines? Anyhow, what I didn’t know is that he and Meg’s mom had tried to visit Shafer before and failed since they couldn’t just walk in. \u003c/p>\n\u003cp>Reservation in hand, our host Andy Demsky asked if we were “winery toured out” and we pretty much were. But, when you’re at a place of Shafer’s renown, you must see what you can see. So we breezed through the gorgeous winery, saw winemaker Elias Fernandez in action doing some careful cleaning and sampling, then tasted what was easily one of the trip’s finest lineups.\u003c/p>\n\u003cfigure id=\"attachment_134665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg\" alt=\"The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Peter Michael and Kosta Browne, those lofty Wine Spectator scores didn’t lie in this instance. Shafer is deservedly a Napa Valley legend, 30,000 cases strong, and really doing a fantastic job creating big wines that also boast excitement. One reason for that is the fun use of different oaks in the wine. Winery president Doug Shafer calls the different types of barrels “the spice rack” with so many unique options that can add a slightly new angle to high caliber grapes, like spices might work for Thomas Keller at The French Laundry. It was an eye-opening analogy to winemaking for us.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 One Point Five, 2015 Relentless, 2014 Hillside Select\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.chappellet.com\">Chappellet\u003c/a>, \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey\u003c/a>, \u003ca href=\"http://www.frogsleap.com\">Frog’s Leap\u003c/a>\u003cbr>\n\u003ca id=\"far-niente\">\u003c/a>\u003c/p>\n\u003ch2>Far Niente Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Far+Niente+Winery/@38.4257839,-122.4031331,15z/data=!4m5!3m4!1s0x0:0xc635dcaf43c9e1db!8m2!3d38.4257839!4d-122.4031331\">1350 Acacia Dr.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Oakville, CA 94562\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FarNiente-NobHill.jpg\" alt=\"Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At long last, we arrived at the final winery of the trip. Of course, we were a bit leisurely with the exceptional Shafer wines, so we joined our \u003ca href=\"http://farniente.com\">Far Niente\u003c/a> tour as they were strolling through the endless ornate barrel rooms and cellars under the estate. Yes, this was our one public tour of the trip and by now we kind of just wanted to experience a winery as a tourist.\u003cbr>\n[aside postID='bayareabites_134546' align='left' label='Wineries from Boonville to Sebastopol']\u003cbr>\nAnd so we toured through Far Niente’s own Chardonnay and Cabernet Sauvignon, including a regal 2005 Cabernet Sauvignon which was our oldest vintage of the trip, and Far Niente’s sibling EnRoute Pinot Noir from Russian River Valley, déjà vu from our first day of the trip. Not surprisingly, I was the only guest taking notes, something that reminded me that while it was a Monday work assignment for me, Napa Valley for these other guests from the likes of Miami and Orange County was a truly special vacation experience. They wanted that wine. They wanted the spectacular gardens and winery luxury, something Far Niente does particularly well at its Oakville estate. \u003c/p>\n\u003cp>Though it dates back to 1885 when a forty-niner founded the estate, Far Niente fell into disrepair because of Prohibition, but was resuscitated by the late Oklahoma based nursery owner (and later vintner) Gil Nickel. Hence, that’s why the gardens and exteriors of the property are particularly spectacular at this winery where landscape and wine were intertwined in the DNA of its longtime proprietor.\u003c/p>\n\u003cp>We closed with a sip of our only sweet wine of the trip, the Dolce late harvest Sauternes style Semillon and Sauvignon Blanc sourced from the southern edge of the Napa Valley. Fittingly, it was our final sip of the trip and a sweet way to send us back to the big city.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2012 Dolce, 2016 EnRoute Pinot Noir “Les Pommiers,” 2016 estate Cabernet Sauvignon (and 2011 and 2009 if you can find them)\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.josephphelps.com\">Joseph Phelps\u003c/a>, \u003ca href=\"http://corison.com\">Corison\u003c/a>, \u003ca href=\"http://www.hesscollection.com\">Hess Collection\u003c/a>\u003c/p>\n\u003cp>Our trip prelude dinner was at the intimate Potrero Flats wine geek favorite (and a worthy destination for delicious seasonal cooking) \u003ca href=\"http://themorris-sf.com\">The Morris\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/The+Morris/@37.7629657,-122.4085607,15z/data=!4m5!3m4!1s0x0:0xc9872041746a8751!8m2!3d37.7629657!4d-122.4085607\">\u003cem>2501 Mariposa St., San Francisco\u003c/em>\u003c/a>).\u003c/p>\n\u003cp>https://www.instagram.com/p/Bqt8fQqBcRO/\u003c/p>\n\u003cp>After Far Niente and a delightful sluggish rush hour trip across the Bay Bridge back to San Francisco, we closed with \u003ca href=\"http://biale.com\">Robert Biale\u003c/a> Zinfandel, Negronis, and the indulgent jazz club/supper club delight that is \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/Bix/@37.7968728,-122.4029372,15z/data=!4m5!3m4!1s0x0:0xcba0a2e0fa5d9191!8m2!3d37.7968728!4d-122.4029372\">\u003cem>56 Gold St., San Francisco\u003c/em>\u003c/a>) near Jackson Square. It was indeed a fitting celebration to celebrate a special week.\u003c/p>\n\u003cp>https://www.instagram.com/p/BrLrhibh8Xb/\u003c/p>\n\u003cp>\u003cstrong>Total Mileage:\u003c/strong> 542\u003c/p>\n\u003cp>\u003cstrong>Total Wineries:\u003c/strong> 31\u003c/p>\n\u003cp>\u003cstrong>Sips/Tastes:\u003c/strong> No idea\u003c/p>\n\u003cp>\u003cstrong>Did we still like wine afterwards?\u003c/strong> You bet\u003c/p>\n\u003cp>\u003cstrong>Are we still talking?\u003c/strong> Yes\u003c/p>\n\u003cp>Sounds like a success to me. And now we’re bringing Wine Bootcamp to Burgundy in early March. This time, though, we’ll both be the rookies and it’s significantly harder to lasso together an itinerary. I sure wish somebody had written that Wine Bootcamp article for Burgundy already. Hopefully this one for Sonoma, Napa and Mendocino Counties will be of use for you.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003col>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#charles-krug\">Charles Krug Winery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#smith-madrone\">Smith-Madrone Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#lunch\">Oakville Grocery\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#shafer\">Shafer Vineyards\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"https://www.kqed.org/bayareabites/134550/a-northern-california-wine-bootcamp-adventure-from-st-helena-to-san-francisco#far-niente\">Far Niente Winery\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003cp>\u003ciframe\n src='https://www.google.com/maps/d/u/0/embed?mid=1ONI_1j0NZr4gINICM4XI49EM0C7RGeCB&w=640&h=480'\n title='https://www.google.com/maps/d/u/0/embed?mid=1ONI_1j0NZr4gINICM4XI49EM0C7RGeCB&w=640&h=480'\n width='640'\n height='480'\n scrolling='no'\n frameborder='no'>\u003c/iframe>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca id=\"charles-krug\">\u003c/a>\u003c/p>\n\u003ch2>Charles Krug Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Charles+Krug+Winery/@38.518744,-122.480955,15z/data=!4m5!3m4!1s0x0:0x5ed38c326d8a3f5a!8m2!3d38.518744!4d-122.480955\">2800 Main St.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134660\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg\" alt=\"Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134660\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/CharlesKrug-vineyards-Greystone-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Estate vines at Charles Krug Winery, looking at the Culinary Institute of America’s Greystone campus \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The trip’s earliest start and most rushed visit (with just one taste because of timing) came at one of California wine history’s true icons: \u003ca href=\"http://www.charleskrug.com\">Charles Krug\u003c/a>. Contrary to what most people think, THIS is actually the winery owned by the Mondavi family. Robert Mondavi Winery is now part of Constellation Brands. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You won’t hear much at Charles Krug about the infamous family split where brothers Peter and Robert had various disagreements about the direction of the winery, the style of a winery (with nitpicks like how Robert wanted all French oak) and how the winery’s money should be spent. After the split, Robert created his namesake winery further south towards Oakville and Peter ran Charles Krug.\u003c/p>\n\u003cp>Several Mondavi family members still live on the Charles Krug property, which stayed that name because its original owner (Charles Krug) wrote in the land grant (it was originally given to him as a wedding dowry) that it shall never change. Hence the confusion for many wine drinkers, myself included, how Charles Krug is the real Mondavi domain. Got it all? Yes, this family is one of the most famous and confusing in all of wine.\u003c/p>\n\u003cfigure id=\"attachment_134661\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg\" alt=\"The signature burgundy painted barrels resting at Charles Krug Winery\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-134661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Charles-Krug-barrels-1200x900.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The signature burgundy painted barrels resting at Charles Krug Winery \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Everywhere you look on the property across Highway 29 from the Culinary Institute of America Greystone complex is history and something majestic: gorgeous valley vistas, barrels with red stripes that are painted to look like they’re bleeding wine, and a striking Howard Backen redesigned carriage house that John fell in love with since he does lots of woodwork at his homes. \u003c/p>\n\u003cp>I can’t vouch for the quality of all 50,000 cases the winery produces, but our one taste was a phenomenal 2015 'Generations’ Bordeaux blend.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.freemarkabbey.com\">Freemark Abbey\u003c/a>, \u003ca href=\"http://www.inglenook.com\">Inglenook\u003c/a>, \u003ca href=\"http://www.ackermanfamilyvineyards.com\">Ackerman Family Vineyards/Heritage House\u003c/a>\u003cbr>\n\u003ca id=\"smith-madrone\">\u003c/a>\u003c/p>\n\u003ch2>Smith-Madrone Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Smith-Madrone+Vineyards/@38.5322882,-122.549057,15z/data=!4m5!3m4!1s0x0:0x8c5e7f7cfbc3e671!8m2!3d38.5322882!4d-122.549057\">4022 Spring Mountain Rd.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>St. Helena, CA 94574\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134662\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg\" alt=\"Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134662\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-Wines-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Some of Smith-Madrone’s exceptional wines including a 2016 Chardonnay, 2013 Cook’s Flat Reserve and 2014 Cabernet Sauvignon \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Luckily, I had been to this rustic Spring Mountain legend once before, so I already knew how many twists and turns were coming up en route to stop 2 for the day. You \u003ci>will\u003c/i> get lost your first time going to \u003ca href=\"http://www.smithmadrone.com\">Smith Madrone\u003c/a>. This time, we weren’t lost, but we did get greeted by a giant fallen tree in the process of being removed, so there was some off-roading needed. Speaking of off-roading, assistant winemaker Sam Smith whisked us away almost immediately in an off-road four-wheeler and zoomed us all over the dry-farmed estate vineyards, through forests, by streams, and almost everywhere yielded panoramic valley views. \u003c/p>\n\u003cp>Sam is the son of Stuart Smith, who founded the winery in 1971 and runs it with his brother Charles, who serves as the winemaker. Sam is also the most talented balancer of a wine glass while driving through potholes I have ever seen.\u003c/p>\n\u003cfigure id=\"attachment_134663\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg\" alt=\"John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134663\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Smith-Madrone-exploring-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">John and Smith-Madrone Vineyard & Winery’s Assistant Winemaker Sam Smith discuss wine and off-road vehicles in the redwood forests of Spring Mountain \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is old Napa, where there is no glitz, the Cabernet Sauvignon still hovers around the $50 mark, and it’s one of three wineries still growing Riesling, which way back in the day was a primary grape of Napa Valley. Smith-Madrone’s Cook’s Flat Reserve is their answer to the Screaming Eagles of Napa Valley, with extensive layers and giant, rich red and black fruit notes. It is priced accordingly since the Smiths finally realized they needed to adapt a little bit to the Napa Valley of the 2010s.\u003c/p>\n\u003cp>When tourists and locals alike ask about \u003ci>the\u003c/i> Napa Valley winery to visit — you know, the secret one with gorgeous views, no pretention, excellent wine, no wine club hard sell, huge character — this is that winery.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 Riesling, 2014 Cabernet Sauvignon, 2013 Cook’s Flat Reserve\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.stonyhillvineyard.com\">Stony Hill\u003c/a>, \u003ca href=\"http://www.greenandred.com/\">Green & Red\u003c/a>, \u003ca href=\"http://www.tressabores.com\">Tres Sabores\u003c/a>\u003c/p>\n\u003cp>\u003ca id=\"lunch\">\u003c/a>\u003c/p>\n\u003ch2>Lunch: \u003ca href=\"http://oakvillegrocery.com/?SID=0dd07f4f7569a623bff82ace209f3e98\">Oakville Grocery\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"http://www.google.com/maps/place/Oakville+Grocery/@38.4373272,-122.4029416,15z/data=!4m5!3m4!1s0x0:0x47087a7305951bc9!8m2!3d38.4373272!4d-122.4029416\">\u003ci>7856 St. Helena Hwy, Oakville\u003c/i>\u003c/a>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A Napa Valley daytime staple. On weekends, it’s Bay Bridge rush hour traffic-like packed. Luckily, on a Monday in early December we were almost alone. The bread for the sandwiches is shockingly pedestrian, so opt for the prepared salads and any dessert.\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.lacalendamex.com\">La Calenda\u003c/a>, \u003ca href=\"http://www.thomaskeller.com/bouchonyountville\">Bouchon\u003c/a>, \u003ca href=\"http://www.redd-wood.com/\">Redd Wood\u003c/a>\u003cbr>\n\u003ca id=\"shafer\">\u003c/a>\u003c/p>\n\u003ch2>Shafer Vineyards\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Shafer+Vineyards/@38.421021,-122.326365,15z/data=!4m5!3m4!1s0x0:0xf32e8bbbafb3a50b!8m2!3d38.421021!4d-122.326365\">6154 Silverado Trail\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Napa, CA 94558\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134664\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-cave.jpg\" alt=\"Barrels resting in Shafer Vineyards’ sprawling caves\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134664\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-cave-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barrels resting in Shafer Vineyards’ sprawling caves \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>John figured out the “surprise winery” of the trip secretly long before seeing \u003ci>the\u003c/i> hillside. That hillside, nestled behind \u003ca href=\"http://shafervineyards.com/\">Shafer Vineyards\u003c/a> a little off the Silverado Trail in what is considered the Stags Leap District, is probably the most famous “hillside” in Napa Valley and thankfully just missed being struck by the 2017 fires, whose damage you can still clearly see further up the hill towards Atlas Peak. It’s the hillside of “Hillside Select”, one of Napa Valley’s definitive wines.\u003c/p>\n\u003cp>I had seen in John’s cellar spreadsheet that he had some Shafer, though it wasn’t Hillside Select, so I figured this would be a fun surprise. Somehow, he already knew it would be Shafer, perhaps because he might not have any other Napa Valley wines? Anyhow, what I didn’t know is that he and Meg’s mom had tried to visit Shafer before and failed since they couldn’t just walk in. \u003c/p>\n\u003cp>Reservation in hand, our host Andy Demsky asked if we were “winery toured out” and we pretty much were. But, when you’re at a place of Shafer’s renown, you must see what you can see. So we breezed through the gorgeous winery, saw winemaker Elias Fernandez in action doing some careful cleaning and sampling, then tasted what was easily one of the trip’s finest lineups.\u003c/p>\n\u003cfigure id=\"attachment_134665\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg\" alt=\"The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134665\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/Shafer-wine-tasting-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The celebrated Hillside Select (far right) and its excellent peers at Shafer Vineyards \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Peter Michael and Kosta Browne, those lofty Wine Spectator scores didn’t lie in this instance. Shafer is deservedly a Napa Valley legend, 30,000 cases strong, and really doing a fantastic job creating big wines that also boast excitement. One reason for that is the fun use of different oaks in the wine. Winery president Doug Shafer calls the different types of barrels “the spice rack” with so many unique options that can add a slightly new angle to high caliber grapes, like spices might work for Thomas Keller at The French Laundry. It was an eye-opening analogy to winemaking for us.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2015 One Point Five, 2015 Relentless, 2014 Hillside Select\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.chappellet.com\">Chappellet\u003c/a>, \u003ca href=\"http://www.robertsinskey.com/\">Robert Sinskey\u003c/a>, \u003ca href=\"http://www.frogsleap.com\">Frog’s Leap\u003c/a>\u003cbr>\n\u003ca id=\"far-niente\">\u003c/a>\u003c/p>\n\u003ch2>Far Niente Winery\u003c/h2>\n\u003cp>\u003cem>\u003ca href=\"http://www.google.com/maps/place/Far+Niente+Winery/@38.4257839,-122.4031331,15z/data=!4m5!3m4!1s0x0:0xc635dcaf43c9e1db!8m2!3d38.4257839!4d-122.4031331\">1350 Acacia Dr.\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Oakville, CA 94562\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_134666\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/08/FarNiente-NobHill.jpg\" alt=\"Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-134666\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/08/FarNiente-NobHill-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Far Niente’s predecessor — a 1977 bottle of Nob Hill Cellars by Far Niente founder Gil Nickel who bought an apartment on Nob Hill in San Francisco with winemaking equipment, which started off his illustrious wine career \u003ccite>(Trevor Felch/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At long last, we arrived at the final winery of the trip. Of course, we were a bit leisurely with the exceptional Shafer wines, so we joined our \u003ca href=\"http://farniente.com\">Far Niente\u003c/a> tour as they were strolling through the endless ornate barrel rooms and cellars under the estate. Yes, this was our one public tour of the trip and by now we kind of just wanted to experience a winery as a tourist.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nAnd so we toured through Far Niente’s own Chardonnay and Cabernet Sauvignon, including a regal 2005 Cabernet Sauvignon which was our oldest vintage of the trip, and Far Niente’s sibling EnRoute Pinot Noir from Russian River Valley, déjà vu from our first day of the trip. Not surprisingly, I was the only guest taking notes, something that reminded me that while it was a Monday work assignment for me, Napa Valley for these other guests from the likes of Miami and Orange County was a truly special vacation experience. They wanted that wine. They wanted the spectacular gardens and winery luxury, something Far Niente does particularly well at its Oakville estate. \u003c/p>\n\u003cp>Though it dates back to 1885 when a forty-niner founded the estate, Far Niente fell into disrepair because of Prohibition, but was resuscitated by the late Oklahoma based nursery owner (and later vintner) Gil Nickel. Hence, that’s why the gardens and exteriors of the property are particularly spectacular at this winery where landscape and wine were intertwined in the DNA of its longtime proprietor.\u003c/p>\n\u003cp>We closed with a sip of our only sweet wine of the trip, the Dolce late harvest Sauternes style Semillon and Sauvignon Blanc sourced from the southern edge of the Napa Valley. Fittingly, it was our final sip of the trip and a sweet way to send us back to the big city.\u003c/p>\n\u003cp>\u003cb>3 wines to try:\u003c/b> 2012 Dolce, 2016 EnRoute Pinot Noir “Les Pommiers,” 2016 estate Cabernet Sauvignon (and 2011 and 2009 if you can find them)\u003c/p>\n\u003cp>\u003cb>Also consider:\u003c/b> \u003ca href=\"http://www.josephphelps.com\">Joseph Phelps\u003c/a>, \u003ca href=\"http://corison.com\">Corison\u003c/a>, \u003ca href=\"http://www.hesscollection.com\">Hess Collection\u003c/a>\u003c/p>\n\u003cp>Our trip prelude dinner was at the intimate Potrero Flats wine geek favorite (and a worthy destination for delicious seasonal cooking) \u003ca href=\"http://themorris-sf.com\">The Morris\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/The+Morris/@37.7629657,-122.4085607,15z/data=!4m5!3m4!1s0x0:0xc9872041746a8751!8m2!3d37.7629657!4d-122.4085607\">\u003cem>2501 Mariposa St., San Francisco\u003c/em>\u003c/a>).\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>After Far Niente and a delightful sluggish rush hour trip across the Bay Bridge back to San Francisco, we closed with \u003ca href=\"http://biale.com\">Robert Biale\u003c/a> Zinfandel, Negronis, and the indulgent jazz club/supper club delight that is \u003ca href=\"http://www.bixrestaurant.com/\">Bix\u003c/a> (\u003ca href=\"http://www.google.com/maps/place/Bix/@37.7968728,-122.4029372,15z/data=!4m5!3m4!1s0x0:0xcba0a2e0fa5d9191!8m2!3d37.7968728!4d-122.4029372\">\u003cem>56 Gold St., San Francisco\u003c/em>\u003c/a>) near Jackson Square. It was indeed a fitting celebration to celebrate a special week.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Total Mileage:\u003c/strong> 542\u003c/p>\n\u003cp>\u003cstrong>Total Wineries:\u003c/strong> 31\u003c/p>\n\u003cp>\u003cstrong>Sips/Tastes:\u003c/strong> No idea\u003c/p>\n\u003cp>\u003cstrong>Did we still like wine afterwards?\u003c/strong> You bet\u003c/p>\n\u003cp>\u003cstrong>Are we still talking?\u003c/strong> Yes\u003c/p>\n\u003cp>Sounds like a success to me. And now we’re bringing Wine Bootcamp to Burgundy in early March. This time, though, we’ll both be the rookies and it’s significantly harder to lasso together an itinerary. I sure wish somebody had written that Wine Bootcamp article for Burgundy already. Hopefully this one for Sonoma, Napa and Mendocino Counties will be of use for you.\u003c/p>\n\u003cp>Cheers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cb>Head back to \u003ca href=\"https://www.kqed.org/bayareabites/134208/a-northern-california-wine-bootcamp-adventure\">Wine Bootcamp Central\u003c/a> for the full guide of wineries and eateries we visited.\u003c/b>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"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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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"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/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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