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"content": "\u003cfigure id=\"attachment_72950\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/menu-pad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/menu-pad.jpg\" alt=\"A restaurant customer tries out the Aptito app on a digital menu. Photo: Courtesy of Aptito\" width=\"624\" height=\"416\" class=\"size-full wp-image-72950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A restaurant customer tries out the Aptito app on a digital menu. Photo: Courtesy of Aptito\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nevin Martell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/28/241391126/goodbye-paper-menus-restaurants-test-the-waters-for-tablets\">The Salt at NPR Food\u003c/a> (10/28/13)\u003c/p>\n\u003cp>When you sit down at Chef José Andrés' tapas restaurant, \u003ca href=\"http://www.jaleo.com/\">Jaleo\u003c/a>, in Washington, D.C., and ask to see the beverage options, as I did recently, you're in for a surprise. Instead of a traditional leather-bound menu, I was handed an iPad.\u003c/p>\n\u003cp>An app called \u003ca href=\"http://www.incentient.com/smartcellar.php\">SmartCellar\u003c/a> guided me to search for wine by grape variety and climate zone. Selecting a bottle, I got details about the vintage and its producers, tasting notes written by the restaurant's wine team, pictures of the bottle or label, and food pairing suggestions.\u003c/p>\n\u003cp>Having all this information on hand was initially intimidating. What was I in the mood for? Did I want to splurge on a rare bottle from the illustrious, shuttered Spanish restaurant \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/06/199047678/museum-exhibit-celebrates-iconic-spanish-chef-s-food-as-art\">El Bulli\u003c/a>? What was the back story on that Rioja? But as I immersed myself in the app, I got so into it that the waiter had to stop by three times before I was ready to order.\u003c/p>\n\u003cp>While paper menus, which have been around for centuries, still dominate the restaurant world, a growing number of restaurants are singing the praises of tablets to better serve their customers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"There's a clear advantage to digital menus,\" says Lucas Paya, wine director for José Andrés' \u003ca href=\"http://www.thinkfoodgroup.com/\">ThinkFoodGroup\u003c/a>, which has been testing them at two of the company's 16 restaurants since 2012. \"First, there's the amount of content you can display, which is impossible on paper. And there's the real-time capability. I can update the list at a moment's notice online from anywhere in the world.\"\u003c/p>\n\u003cfigure id=\"attachment_72949\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/menu-pad-app.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/menu-pad-app-290x192.jpg\" alt=\"The Aptito app has intel on a restaurant's dishes and drinks, but diners can also use it to request a waiter’s attention, ask to speak with the chef and leave reviews for the management. Photo: Courtesy of Apetito\" width=\"290\" height=\"192\" class=\"size-medium wp-image-72949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Aptito app has intel on a restaurant's dishes and drinks, but diners can also use it to request a waiter’s attention, ask to speak with the chef and leave reviews for the management. Photo: Courtesy of Apetito\u003c/figcaption>\u003c/figure>\n\u003cp>Now that menus are going digital, plenty of apps and software are vying for restaurateurs' attention. There are \u003ca href=\"http://us.menupad.com/\">MenuPad\u003c/a> and \u003ca href=\"http://emenuny.com/\">eMenu\u003c/a> for menus, and \u003ca href=\"http://uncorkd.biz/\">Uncorkd\u003c/a> and \u003ca href=\"http://www.winelistpro.com/\">Wine List\u003c/a> for wine.\u003c/p>\n\u003cp>One of the most robust is \u003ca href=\"http://aptito.com/\">Aptito\u003c/a>, which rolled out in mid-2011. It has intel on dishes and drinks, but diners can also use it to request a waiter's attention, ask to speak with the chef and leave reviews for the management. \"This allows restaurants to provide customer service at moment's notice,\" says founder and CEO Gene Zell. \"You can save the customer's experience and make sure they come back.\"\u003c/p>\n\u003cp>\u003ca href=\"http://cafemartorano.com/\">Café Martorano\u003c/a> in Fort Lauderdale, Fla., opted to build its own digital menu software in-house; it debuted on Acer tablets in mid-September. In contrast with Jaleo where the server has to process orders from a virtual shopping cart, diners at Café Martorano order directly through the tablet.\u003c/p>\n\u003cp>Each dish at the café has a photo and description, and suggested beverage pairings. \"That way, if you're with a date and you don't know much about alcohol, you can still act like you know what you're doing,\" says owner Steve Martorano.\u003c/p>\n\u003cp>Empowering the diner turns out to be one of the greatest benefits, from the restaurant's perspective. \"People who have been coming in for 20 years have told me they have always ordered the same thing,\" says Martorano, \"simply because they didn't know what \u003cem>guanciale\u003c/em> was or what a certain kind of pasta was.\" And the menus also seem to encourage people to spend more: Since they debuted, Martorano says he has seen a 23 percent increase in sales.\u003c/p>\n\u003cp>Despite the bounty of content these new digital menus offer, there are some advantages to the paper version, which first appeared in Europe in the late 18\u003csup>th\u003c/sup> century. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_72950\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/menu-pad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/menu-pad.jpg\" alt=\"A restaurant customer tries out the Aptito app on a digital menu. Photo: Courtesy of Aptito\" width=\"624\" height=\"416\" class=\"size-full wp-image-72950\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A restaurant customer tries out the Aptito app on a digital menu. Photo: Courtesy of Aptito\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Nevin Martell, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/28/241391126/goodbye-paper-menus-restaurants-test-the-waters-for-tablets\">The Salt at NPR Food\u003c/a> (10/28/13)\u003c/p>\n\u003cp>When you sit down at Chef José Andrés' tapas restaurant, \u003ca href=\"http://www.jaleo.com/\">Jaleo\u003c/a>, in Washington, D.C., and ask to see the beverage options, as I did recently, you're in for a surprise. Instead of a traditional leather-bound menu, I was handed an iPad.\u003c/p>\n\u003cp>An app called \u003ca href=\"http://www.incentient.com/smartcellar.php\">SmartCellar\u003c/a> guided me to search for wine by grape variety and climate zone. Selecting a bottle, I got details about the vintage and its producers, tasting notes written by the restaurant's wine team, pictures of the bottle or label, and food pairing suggestions.\u003c/p>\n\u003cp>Having all this information on hand was initially intimidating. What was I in the mood for? Did I want to splurge on a rare bottle from the illustrious, shuttered Spanish restaurant \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/06/199047678/museum-exhibit-celebrates-iconic-spanish-chef-s-food-as-art\">El Bulli\u003c/a>? What was the back story on that Rioja? But as I immersed myself in the app, I got so into it that the waiter had to stop by three times before I was ready to order.\u003c/p>\n\u003cp>While paper menus, which have been around for centuries, still dominate the restaurant world, a growing number of restaurants are singing the praises of tablets to better serve their customers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"There's a clear advantage to digital menus,\" says Lucas Paya, wine director for José Andrés' \u003ca href=\"http://www.thinkfoodgroup.com/\">ThinkFoodGroup\u003c/a>, which has been testing them at two of the company's 16 restaurants since 2012. \"First, there's the amount of content you can display, which is impossible on paper. And there's the real-time capability. I can update the list at a moment's notice online from anywhere in the world.\"\u003c/p>\n\u003cfigure id=\"attachment_72949\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/menu-pad-app.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/menu-pad-app-290x192.jpg\" alt=\"The Aptito app has intel on a restaurant's dishes and drinks, but diners can also use it to request a waiter’s attention, ask to speak with the chef and leave reviews for the management. Photo: Courtesy of Apetito\" width=\"290\" height=\"192\" class=\"size-medium wp-image-72949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Aptito app has intel on a restaurant's dishes and drinks, but diners can also use it to request a waiter’s attention, ask to speak with the chef and leave reviews for the management. Photo: Courtesy of Apetito\u003c/figcaption>\u003c/figure>\n\u003cp>Now that menus are going digital, plenty of apps and software are vying for restaurateurs' attention. There are \u003ca href=\"http://us.menupad.com/\">MenuPad\u003c/a> and \u003ca href=\"http://emenuny.com/\">eMenu\u003c/a> for menus, and \u003ca href=\"http://uncorkd.biz/\">Uncorkd\u003c/a> and \u003ca href=\"http://www.winelistpro.com/\">Wine List\u003c/a> for wine.\u003c/p>\n\u003cp>One of the most robust is \u003ca href=\"http://aptito.com/\">Aptito\u003c/a>, which rolled out in mid-2011. It has intel on dishes and drinks, but diners can also use it to request a waiter's attention, ask to speak with the chef and leave reviews for the management. \"This allows restaurants to provide customer service at moment's notice,\" says founder and CEO Gene Zell. \"You can save the customer's experience and make sure they come back.\"\u003c/p>\n\u003cp>\u003ca href=\"http://cafemartorano.com/\">Café Martorano\u003c/a> in Fort Lauderdale, Fla., opted to build its own digital menu software in-house; it debuted on Acer tablets in mid-September. In contrast with Jaleo where the server has to process orders from a virtual shopping cart, diners at Café Martorano order directly through the tablet.\u003c/p>\n\u003cp>Each dish at the café has a photo and description, and suggested beverage pairings. \"That way, if you're with a date and you don't know much about alcohol, you can still act like you know what you're doing,\" says owner Steve Martorano.\u003c/p>\n\u003cp>Empowering the diner turns out to be one of the greatest benefits, from the restaurant's perspective. \"People who have been coming in for 20 years have told me they have always ordered the same thing,\" says Martorano, \"simply because they didn't know what \u003cem>guanciale\u003c/em> was or what a certain kind of pasta was.\" And the menus also seem to encourage people to spend more: Since they debuted, Martorano says he has seen a 23 percent increase in sales.\u003c/p>\n\u003cp>Despite the bounty of content these new digital menus offer, there are some advantages to the paper version, which first appeared in Europe in the late 18\u003csup>th\u003c/sup> century. Each of Jaleo's iPads costs approximately $500, which makes them tempting targets for thieves. So far, the restaurant has had four stolen. \"Now we don't use them at outside tables where the thefts occurred,\" says Paya. \"They still get paper.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[youtube //www.youtube.com/watch?v=TpePh4Cal58]\u003c/p>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/10/11/232077122/mcdonalds-president-was-caught-off-guard-by-low-wage-single-mom\">The Salt at NPR Food\u003c/a> (10/11/13)\u003c/p>\n\u003cp>A \u003ca href=\"http://www.youtube.com/watch?v=TpePh4Cal58\">video\u003c/a> of a McDonald's worker confronting the president of the fast-food behemoth has gone viral this week, with the help of a fast-food workers' campaign aimed at raising hourly wages to $15.\u003c/p>\n\u003cp>In the short clip, the worker, Nancy Salgado, a Chicago single mother of two, shouts out to Jeff Stratton, president of McDonald's USA, who was standing at a podium in a ballroom giving a talk.\u003c/p>\n\u003cp>\"It's really hard for me to feed my two kids and struggle day to day. Do you think this is fair, that I have to be making $8.25 when I have worked for McDonald's for 10 years?\" Salgado shouts out from the back of the room.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Stratton's response? \"I've been there 40 years.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\" alt=\"Jeff Stratton, president of McDonald’s USA response.\" width=\"633\" height=\"343\" class=\"aligncenter size-full wp-image-72103\">\u003c/a>\u003c/p>\n\u003cp>As Salgado calls out that she needs a raise, she is escorted out of the room, and in the video you can hear a voice say, \"You're going to be arrested.\" Later, police reportedly issued her a ticket.\u003c/p>\n\u003cp>In bringing attention to this video, the \u003ca href=\"http://fightfor15.org/en/\">Workers Organizing Committee of Chicago\u003c/a>, which is helping to build the campaign for $15-per-hour wages, has circulated a press release highlighting the disparity between McDonald's corporate profits — which totaled \u003ca href=\"http://tinyurl.com/le6743p\">$5.5 billion\u003c/a> last year — and workers' wages. According to WOCC, the median wage of cooks, cashiers and crew is $8.94 an hour.\u003c/p>\n\u003cp>According to an \u003ca href=\"http://livingwage.mit.edu/counties/17031\">MIT living wage calculator\u003c/a>, an adult with one child needs to make $20.86 an hour working full time in the Chicago area to afford the basics.\u003c/p>\n\u003cp>There's been suggestion on social media that Stratton's response was curt and insensitive. So we reached out to McDonald's to ask him if he would have responded differently to Salgado had the circumstances been different — say, if she had not barged into a private event and interrupted him.\u003c/p>\n\u003cp>\"Yes, Jeff Stratton was caught off-guard at this church-based event,\" a McDonald's spokeswoman told us by email.\u003c/p>\n\u003cp>And why did Stratton bring up his 40 years at McDonald's? Well, it turns out \"his 40-year anniversary was that very week, so it was top of mind for him,\" the spokeswoman said.\u003c/p>\n\u003cp>The company points out that Stratton first joined McDonald's back in the '70s as a restaurant crew member and has worked his way up.\u003c/p>\n\u003cp>McDonald's says its history is full of examples of individuals who worked their first job with the company and went on to have successful careers both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's says it \"does not determine wages set by our more than 3,000 U.S. franchisees,\" according to the company spokeswoman.\u003c/p>\n\u003cp>At the restaurants run by McDonald's USA — less than 10 percent of the roughly 14,000 outlets in this country — the spokeswoman explains, \"we pay salaries that begin at minimum wage but range up from that figure, depending on the job and employee's experience level.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "McDonald's USA President Jeff Stratton has been criticized on social media for his videotaped response to an employee who confronted him and complained that she doesn't make enough to feed her kids. But a spokeswoman for the company says McDonald's has a long history of promoting from within.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stratton's response? \"I've been there 40 years.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/mcdonalds-video1.jpg\" alt=\"Jeff Stratton, president of McDonald’s USA response.\" width=\"633\" height=\"343\" class=\"aligncenter size-full wp-image-72103\">\u003c/a>\u003c/p>\n\u003cp>As Salgado calls out that she needs a raise, she is escorted out of the room, and in the video you can hear a voice say, \"You're going to be arrested.\" Later, police reportedly issued her a ticket.\u003c/p>\n\u003cp>In bringing attention to this video, the \u003ca href=\"http://fightfor15.org/en/\">Workers Organizing Committee of Chicago\u003c/a>, which is helping to build the campaign for $15-per-hour wages, has circulated a press release highlighting the disparity between McDonald's corporate profits — which totaled \u003ca href=\"http://tinyurl.com/le6743p\">$5.5 billion\u003c/a> last year — and workers' wages. According to WOCC, the median wage of cooks, cashiers and crew is $8.94 an hour.\u003c/p>\n\u003cp>According to an \u003ca href=\"http://livingwage.mit.edu/counties/17031\">MIT living wage calculator\u003c/a>, an adult with one child needs to make $20.86 an hour working full time in the Chicago area to afford the basics.\u003c/p>\n\u003cp>There's been suggestion on social media that Stratton's response was curt and insensitive. So we reached out to McDonald's to ask him if he would have responded differently to Salgado had the circumstances been different — say, if she had not barged into a private event and interrupted him.\u003c/p>\n\u003cp>\"Yes, Jeff Stratton was caught off-guard at this church-based event,\" a McDonald's spokeswoman told us by email.\u003c/p>\n\u003cp>And why did Stratton bring up his 40 years at McDonald's? Well, it turns out \"his 40-year anniversary was that very week, so it was top of mind for him,\" the spokeswoman said.\u003c/p>\n\u003cp>The company points out that Stratton first joined McDonald's back in the '70s as a restaurant crew member and has worked his way up.\u003c/p>\n\u003cp>McDonald's says its history is full of examples of individuals who worked their first job with the company and went on to have successful careers both within and outside of McDonald's.\u003c/p>\n\u003cp>As for the push from workers for higher hourly wages, McDonald's says it \"does not determine wages set by our more than 3,000 U.S. franchisees,\" according to the company spokeswoman.\u003c/p>\n\u003cp>At the restaurants run by McDonald's USA — less than 10 percent of the roughly 14,000 outlets in this country — the spokeswoman explains, \"we pay salaries that begin at minimum wage but range up from that figure, depending on the job and employee's experience level.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_71905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp812-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the twelfth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> twelfth and final episode of Season 8 airs on Thursday October 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9872\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The twelfth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9912\">Zin Restaurant & Wine Bar,\u003c/a> (Healdsburg), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9898\">Turtle Tower Restaurant\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9885\">Copita Tequileria y Comida\u003c/a> (Sausalito).\u003c/p>\n\u003cp>If you are interested in being a guest on the next season of Check, Please! Bay Area you can \u003ca href=\"http://blogs.kqed.org/checkplease/apply/\">apply online\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Tips about Tequila:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=eGD2PphcHvQ]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine, Beer and Spirits Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"disqusTitle": "Mama Ji’s: A Deliciously Quirky Addition to the Castro's Restaurant Scene",
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"content": "\u003cp>The words “dim sum” conjure images of roving carts, chicken feet, and indecipherable character-filled menus. There are crowded tables, long waits, and florescent lights. You may have a hangover.\u003c/p>\n\u003cp>So it is a little peculiar to walk into \u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a> on a sunny Sunday afternoon and be greeted with English menus, tiny tidy tables, and a full selection of Belgian beers. The room is strangely calm, even with a packed house—chalk it up to the lack of background music and patrons’ enthusiastic noshing. Even on the cusp of the Folsom Street Fare nearby, the wait for a table was only a few minutes; the host, co-owner Marv Woatla, is cheery and helpful, if a bit spacey.\u003c/p>\n\u003cfigure id=\"attachment_71760\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\" alt=\"Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\" width=\"1000\" height=\"665\" class=\"size-full wp-image-71760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Mama Ji’s has a history much like that other \u003ca href=\"http://missionchinesefood.com/sf/\">Sichuan darling\u003c/a> over on Mission Street. Begun as a pop-up in the back of Queen Malika café last October, Lili “Mama” Ji and Woatla, her husband, formally took over the space this past May. This move has allowed Ji to expand the menu to include not only her family’s specialties, but also dim sum and Sichuan classics. They picked up a prize dim sum cook in Li Guozhong, formally of Daly City’s \u003ca href=\"http://www.koipalace.com/default.htm?cache=07012013\">Koi Palace\u003c/a>. \u003c/p>\n\u003cp>A surprising Belgian beer selection, curated by Woatla, makes up the bulk of the drink menu; they’ve also got \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee and \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Teas\u003c/a> for teetotalers. \u003c/p>\n\u003cfigure id=\"attachment_71762\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\" alt=\"Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If \u003ca href=\"http://www.sfweekly.com/2013-07-03/restaurants/mama-ji-s-dim-sum-castro-belgian-beer/full/\">recent\u003c/a> \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/szechuan-fare-nicely-hot-hot-hot-at-mama-jis/Content?oid=2569249\">press\u003c/a> is any indication, Mama Ji’s is a welcome addition to the otherwise dull selection of Castro restaurants. But is the restaurant poised to be good enough to stand with the city’s greats, or is it destined to remain a quirky neighborhood staple? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Given the experience during our recent visit, it ultimately seems geared towards the later. \u003c/p>\n\u003cp>The dim sum menu holds few surprises—steamed dumplings of all stripes, fried pot stickers, turnip cakes, chive pancakes are all common orders—but there are a couple Mama Ji originals, like vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage.\u003c/p>\n\u003cfigure id=\"attachment_71759\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\" alt=\"Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On our dim sum visit, we filled our tiny table with steam baskets and noodle platters. The classic steamed dishes falter a little: The juicy and fragrant pork and shrimp filling in Ji’s shu mai dumplings is unfortunately overshadowed by thick, chewy wrappers. A similar fate befalls the well-seasoned but soup-deficient xiao long bao. Neon barbeque pork is on the saccharine side of sweet, but would make for a decent bao if not for the overwhelming size of the large Wonderbread-like bun.\u003c/p>\n\u003cfigure id=\"attachment_71763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\" alt=\"Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better is the aforementioned steamed sweet rice and shrimp sausage. It’s a rustic, comforting, and pleasantly tender dish, exhibiting harmonious balance between salty shrimp, sweet rice, and fatty pork. The grassy lotus leaf grounds the dish, its fragrant perfume tying together the multitudinous flavors. Similarly, fried turnip cakes studded with unnamed pork pieces are lightened by the bright salinity of dried shrimp added to the dough. Much like a piece of good salty ham, they’re easy to fill up on.\u003c/p>\n\u003cp>But try to leave room for the springy Sichuanese noodles with spicy soybean paste. They’re as much sauce as noodles—that’s a great thing. Every bite comes loaded with rich ground pork, tangy fermented bean paste, and super-hot fresh green peppers. The green peppers especially are a smart move, as they freshen and intensify an otherwise fat-leaden dish—is reason enough to explore the dinner menu.\u003c/p>\n\u003cfigure id=\"attachment_71761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\" alt=\"Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-71761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is friendly and chatty, but a little disorganized. All of our dishes showed up at once, making it hard to sample each item while hot. While this wasn’t a serious problem for the noodles, we struggled to get through the steamed items at their peak. A staggered coursing of dumplings to fried items would have been welcome.\u003c/p>\n\u003cp>It’s not surprising that Mama Ji’s has been compared to both local dim sum joints and popular, hipper Sichuan restaurants nearby. But, frankly, Mama Ji’s is too unique for such comparisons to stick. With authentically fiery Sichuan fare, family-friendly dim sum, and an upscale drink selection, Mama Ji’s is truly more a mash-up of a restaurant. (Dare we call it fusion?) This status is by no means a critique. Instead, it befits a restaurant born out of a pop-up—flexible, creative, and fun—and we hope it stays this way.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/q50R6X\">Map\u003c/a>\u003cbr>\n4416 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 626-4416\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mama-Jis/185785668227051\">Mama Ji’s\u003c/a> \u003c/p>\n\n",
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"excerpt": "The Castro is not the first place that pops into your head when you think \"dim sum\" or \"Sichuan,\" but that fact doesn't stop new restaurant Mama Ji's from serving up platefuls of steamed and stir-fried specialties all day long. BAB sent Kate Williams to check out this unassuming, quirky spot. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The words “dim sum” conjure images of roving carts, chicken feet, and indecipherable character-filled menus. There are crowded tables, long waits, and florescent lights. You may have a hangover.\u003c/p>\n\u003cp>So it is a little peculiar to walk into \u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a> on a sunny Sunday afternoon and be greeted with English menus, tiny tidy tables, and a full selection of Belgian beers. The room is strangely calm, even with a packed house—chalk it up to the lack of background music and patrons’ enthusiastic noshing. Even on the cusp of the Folsom Street Fare nearby, the wait for a table was only a few minutes; the host, co-owner Marv Woatla, is cheery and helpful, if a bit spacey.\u003c/p>\n\u003cfigure id=\"attachment_71760\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Mama-Jis-Exterior.jpg\" alt=\"Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\" width=\"1000\" height=\"665\" class=\"size-full wp-image-71760\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mama Ji’s sits on a quiet stretch of 18th Street in the Castro. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Mama Ji’s has a history much like that other \u003ca href=\"http://missionchinesefood.com/sf/\">Sichuan darling\u003c/a> over on Mission Street. Begun as a pop-up in the back of Queen Malika café last October, Lili “Mama” Ji and Woatla, her husband, formally took over the space this past May. This move has allowed Ji to expand the menu to include not only her family’s specialties, but also dim sum and Sichuan classics. They picked up a prize dim sum cook in Li Guozhong, formally of Daly City’s \u003ca href=\"http://www.koipalace.com/default.htm?cache=07012013\">Koi Palace\u003c/a>. \u003c/p>\n\u003cp>A surprising Belgian beer selection, curated by Woatla, makes up the bulk of the drink menu; they’ve also got \u003ca href=\"http://www.ritualroasters.com/\">Ritual\u003c/a> coffee and \u003ca href=\"http://www.redblossomtea.com/\">Red Blossom Teas\u003c/a> for teetotalers. \u003c/p>\n\u003cfigure id=\"attachment_71762\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shanghai-Dumplings-w_-Turnip-Cakes.jpg\" alt=\"Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71762\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shanghai Dumplings w/ Turnip Cakes.jpg Caption: Shanghai soup dumplings are a classic dim sum order. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>If \u003ca href=\"http://www.sfweekly.com/2013-07-03/restaurants/mama-ji-s-dim-sum-castro-belgian-beer/full/\">recent\u003c/a> \u003ca href=\"http://www.sfexaminer.com/sanfrancisco/szechuan-fare-nicely-hot-hot-hot-at-mama-jis/Content?oid=2569249\">press\u003c/a> is any indication, Mama Ji’s is a welcome addition to the otherwise dull selection of Castro restaurants. But is the restaurant poised to be good enough to stand with the city’s greats, or is it destined to remain a quirky neighborhood staple? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Given the experience during our recent visit, it ultimately seems geared towards the later. \u003c/p>\n\u003cp>The dim sum menu holds few surprises—steamed dumplings of all stripes, fried pot stickers, turnip cakes, chive pancakes are all common orders—but there are a couple Mama Ji originals, like vegetarian pork buns and a steamed lotus-leaf wrapped packet of glutinous rice and shrimp sausage.\u003c/p>\n\u003cfigure id=\"attachment_71759\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Barbeque-Pork-Dumplings.jpg\" alt=\"Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Barbeque Pork Bao are huge, fluffy char siu-filled steamed buns. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>On our dim sum visit, we filled our tiny table with steam baskets and noodle platters. The classic steamed dishes falter a little: The juicy and fragrant pork and shrimp filling in Ji’s shu mai dumplings is unfortunately overshadowed by thick, chewy wrappers. A similar fate befalls the well-seasoned but soup-deficient xiao long bao. Neon barbeque pork is on the saccharine side of sweet, but would make for a decent bao if not for the overwhelming size of the large Wonderbread-like bun.\u003c/p>\n\u003cfigure id=\"attachment_71763\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Shrimp-Sausage-and-Rice-packets.jpg\" alt=\"Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\" width=\"1000\" height=\"667\" class=\"size-full wp-image-71763\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Lotus leaves encase a surprisingly comforting mélange of sweet rice and salty shrimp sausage. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Far better is the aforementioned steamed sweet rice and shrimp sausage. It’s a rustic, comforting, and pleasantly tender dish, exhibiting harmonious balance between salty shrimp, sweet rice, and fatty pork. The grassy lotus leaf grounds the dish, its fragrant perfume tying together the multitudinous flavors. Similarly, fried turnip cakes studded with unnamed pork pieces are lightened by the bright salinity of dried shrimp added to the dough. Much like a piece of good salty ham, they’re easy to fill up on.\u003c/p>\n\u003cp>But try to leave room for the springy Sichuanese noodles with spicy soybean paste. They’re as much sauce as noodles—that’s a great thing. Every bite comes loaded with rich ground pork, tangy fermented bean paste, and super-hot fresh green peppers. The green peppers especially are a smart move, as they freshen and intensify an otherwise fat-leaden dish—is reason enough to explore the dinner menu.\u003c/p>\n\u003cfigure id=\"attachment_71761\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/Noodles-with-Spicy-Bean-Sauce.jpg\" alt=\"Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-71761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ji’s noodles with spicy soybean paste are reason enough to return for dinner. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service is friendly and chatty, but a little disorganized. All of our dishes showed up at once, making it hard to sample each item while hot. While this wasn’t a serious problem for the noodles, we struggled to get through the steamed items at their peak. A staggered coursing of dumplings to fried items would have been welcome.\u003c/p>\n\u003cp>It’s not surprising that Mama Ji’s has been compared to both local dim sum joints and popular, hipper Sichuan restaurants nearby. But, frankly, Mama Ji’s is too unique for such comparisons to stick. With authentically fiery Sichuan fare, family-friendly dim sum, and an upscale drink selection, Mama Ji’s is truly more a mash-up of a restaurant. (Dare we call it fusion?) This status is by no means a critique. Instead, it befits a restaurant born out of a pop-up—flexible, creative, and fun—and we hope it stays this way.\u003c/p>\n\u003ch3>Information:\u003c/h3>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mama-jis-san-francisco-2\">Mama Ji’s\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/q50R6X\">Map\u003c/a>\u003cbr>\n4416 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 626-4416\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Mama-Jis/185785668227051\">Mama Ji’s\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Live Sushi, Chavez Supermarket & Taqueria, Bistro Vis à Vis",
"title": "Check, Please! Bay Area reviews: Live Sushi, Chavez Supermarket & Taqueria, Bistro Vis à Vis",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_71594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eleventh episode of Season 8 airs on Thursday October 3 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9727\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9740\">Live Sushi,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9769\">Chavez Supermarket & Taqueria\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9752\">Bistro Vis à Vis\u003c/a> (Greenbrae).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma County Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=mfdNd5686EI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "71589 http://blogs.kqed.org/bayareabites/?p=71589",
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"excerpt": "Restaurants reviewed: A sushi restaurant on Mission Street in San Francisco, a Mexican supermarket & taqueria in Hayward and a restaurant in Greenbrae serving Contemporary American cuisine.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/10/cp811-group-1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the eleventh episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> eleventh episode of Season 8 airs on Thursday October 3 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9727\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The eleventh episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9740\">Live Sushi,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9769\">Chavez Supermarket & Taqueria\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9752\">Bistro Vis à Vis\u003c/a> (Greenbrae).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma County Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mfdNd5686EI'\n title='//www.youtube.com/embed/mfdNd5686EI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=nNnjn-pIZCI]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_71060\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp810group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-71060\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the tenth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> tenth episode of Season 8 airs on Thursday September 26 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9575\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The tenth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9582\">HRD Smokin' Grill,\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9599\">Buddy's Bites and Brews\u003c/a> (Hayward) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9612\">Metro Lafayette\u003c/a> (Lafayette).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Sonoma Wines:\u003c/strong>\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/nNnjn-pIZCI'\n title='//www.youtube.com/embed/nNnjn-pIZCI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences",
"title": "2014 San Francisco Zagat Guide Surveys Restaurants, Residents' Eating Preferences",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70984\" class=\"wp-caption alignleft\" style=\"max-width: 243px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/zagat/\" rel=\"attachment wp-att-70984\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/zagat.jpg\" alt=\"The 2014 Zagat Guide is released today. Photo: Zagat\" width=\"243\" height=\"502\" class=\"size-full wp-image-70984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The 2014 Zagat Guide is released today. Photo: Zagat\u003c/figcaption>\u003c/figure>\n\u003cp>The 2014 San Francisco Bay Area \u003ca href=\"http://www.zagat.com/\" target=\"_blank\">Zagat\u003c/a> Guide comes out today with 1,495 area restaurants covered in its pages, including all the usual suspects (and some new ones). \u003c/p>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\" target=\"_blank\">Gary Danko\u003c/a>, the contemporary American restaurant near Fisherman's Wharf celebrating its 15th year, again topped the list as the most popular restaurant (and as the place with the best service and best food). \u003ca href=\"http://www.tartinebakery.com/\" target=\"_blank\">Tartine Bakery\u003c/a> was the favorite place under $25 and \u003ca href=\"http://www.postranchinn.com/dining/\" target=\"_blank\">Sierra Mar\u003c/a>, with impressive views in Big Sur, had the best decor -- in case you go to restaurants for the decor.\u003c/p>\n\u003cp>The Zagat Guide is compiled after surveying 17,505 people -- on the theory that a better understanding of restaurants will come from crowd-sourcing than from one high-end critic. Since Zagat was bought by Google in 2011 for $151 million there have been some small changes. Google revamped and relaunched the website and mobile app earlier this summer, which is free now. Zagat also is partially merged with Google Maps, so that Zagat suggestions come up in Google Maps when users search. In the age of so much information online, though, Zagat has also hinted that it may move more towards an editor-cultivated model (as opposed to the surveying crowd-sourcing model). The apps already include in some cities curated lists from editors of suggestions.\u003c/p>\n\u003cp>While most people use the Zagat Guide to get food suggestions, the 2014 survey also includes an overview of Bay Area residents' eating habits. \u003c/p>\n\u003cp>According to Zagat, in the Bay Area we're eating out an average of 4.2 times per week -- less than the national average of 4.4 times per week -- and ordering take-out 1.7 times per week, but we're spending more when we do go out ($41.87 per person on dinner, as opposed to $40.54 nationwide). Although we're paying more, we're tipping less -- just 18.4% v. the 19% national average. For shame!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We may not eat dinner and lunch out as much as people in other parts of the country, but we do brunch more. With just 7% of people nationally saying they go to brunch every weekend, 10% of Bay Area residents said they wouldn't miss the meal on the weekend, which may explain some of the long lines.\u003c/p>\n\u003cp>It also may not comes as a surprise that when we do make restaurant reservations, Bay Area residents are far more likely than others to make those reservations using the internet -- 68% of us reserve online and only 27% call the place directly, whereas nationally those numbers are 52% and 41%.\u003c/p>\n\u003cfigure id=\"attachment_70987\" class=\"wp-caption alignright\" style=\"max-width: 193px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/4004778433_61d6bd739a/\" rel=\"attachment wp-att-70987\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/4004778433_61d6bd739a-193x290.jpg\" alt=\"Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\" width=\"193\" height=\"290\" class=\"size-medium wp-image-70987\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Zagat is now merged with Google Maps on mobile apps. Photo: ZagatBuzz/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>We also considered it more acceptable to take photos of your food than people in the rest of the country. Only 9% (as opposed to 12%) think that's rude or inappropriate, or just weird, whereas 86% of us think it's ok or totally acceptable -- otherwise what are we supposed to Instagram?\u003c/p>\n\u003cp>When it comes to our feelings about the restaurants, man are we picky. 26% of Bay Area residents said their biggest pet peeve eating out was inattentive staff, 16% said slow service, 12% said inadequately trained staff and 10% said rude staff. People nationwide were a bit more understanding -- or else the restaurant staff nationwide is better.\u003c/p>\n\u003cp>52% of San Franciscans said they won't wait longer than 30 minutes at a place that doesn't take reservations and 6% said, forget it, I skip those places.\u003c/p>\n\u003cp>We did have the same general tastes as the rest of the nation, with Italian as our favorite type of food. But, we're more diverse in our preferences. Nationally, 25% of people said Italian was their favorite cuisine, with American next at 13%. But, here, Italian got just 22% of the vote, then French had 14%, Japanese 13%, American 9%, all the way down the list through Thai, Indian, Vegetarian, German -- although 11% of Bay Area residents had to be different and said that their favorite was something else entirely. Of course it was.\u003c/p>\n\u003cp>When asked what we wanted to see more of, 15% of us said French restaurants. Maybe next year?\u003c/p>\n\u003cfigure id=\"attachment_70990\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2013/09/24/2014-san-francisco-zagat-guide-surveys-restaurants-residents-eating-preferences/5948879500_9334c7411b_z/\" rel=\"attachment wp-att-70990\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/5948879500_9334c7411b_z.jpg\" alt=\"The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\" width=\"640\" height=\"425\" class=\"size-full wp-image-70990\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The food at Gary Danko was rated the best in the Bay Area. Photo: Jared Goralnick/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>The top 20-rated restaurants in the Bay Area. Restaurants are given points on a scale of 0-30 based on surveyor's ratings. These restaurants received ratings of 27, 28 and 29.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>29:\u003cbr>\nGary Danko\u003cbr>\n28:\u003cbr>\nErna's Elderberry\u003cbr>\nFrench Laundry\u003cbr>\nSierra Mar\u003cbr>\nAcquerello\u003cbr>\nCafe Gibraltar\u003cbr>\nKiss Seafood\u003cbr>\nEvvia\u003cbr>\nKokkari Estiatorio\u003cbr>\n27:\u003cbr>\nChez Panisse\u003cbr>\nCommis\u003cbr>\nTerra\u003cbr>\nLa Foret\u003cbr>\nLa Ciccia\u003cbr>\nSushi Zone\u003cbr>\nBoulevard\u003cbr>\nChez Panisse Cafe\u003cbr>\nMadrona Manor\u003cbr>\nManresa\u003cbr>\nCucina Paradiso\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">Cro Cafe\u003c/a>, \u003ca href=\"http://www.awakencafe.com/\" target=\"_blank\">Awaken Cafe\u003c/a>, \u003ca href=\"http://bicacoffeehouse.com/\" target=\"_blank\">Bica Coffeehouse\u003c/a>\u003cstrong>, \u003c/strong>\u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>\u003cstrong> \u003c/strong>and \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a>, to name a few. As an avid cyclist, a good jolt of caffeine in the morning helps energize me for a long ride. (I've combined my love for cycling and coffee by leading an annual \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">Coffee Ride\u003c/a> with my friend Pamela. Last year we pedaled to longtime local favorites \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.farleyscoffee.com/oakland.html\" target=\"_blank\">Farley's East\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>, \u003ca href=\"http://www.colecoffee.com/\" target=\"_blank\">Cole Coffee\u003c/a> and \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with a stop at Berkeley's \u003ca href=\"http://www.local123cafe.com/\" target=\"_blank\">Local 123\u003c/a>.) Here's five cafes throughout Oakland that make a fine brew. Let us know where you go for a cuppa joe in the comments. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70224,70226,70227,70225,70228,70229\" exclude=\"70205,70204,70206,70207,70208,70209, 70241,70654,70655,70656,70657,70658,70659,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739,70834,70835,70836,70837,70838,70839\" width=\"1000\"]\u003c/p>\n\u003cp>Look no further if you want tasty vegan baked goods, sweets, savory dishes and more. While they don't prominently advertise the fact that they're a 100% vegan cafe, Timeless eschews animal-based products -- but my almond-milk cappuccino (made with \u003ca href=\"https://sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a>) was just as wonderful sans dairy. Check their \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Facebook page\u003c/a> to see what they're serving up for their daily lunch and weekend brunch specials.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://timelesscoffeeroasters.com/\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003c/strong>\u003cbr>\n4252 Piedmont Ave. [\u003ca href=\"http://goo.gl/tZ1ube\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 985-1360\u003cbr>\nHours: Mon-Sat 7am-6pm; Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70654,70655,70656,70657,70658,70659\" exclude=\"70224,70226,70227,70225,70228,70229,70241,70205,70204,70206,70207,70208,70209,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739,70834,70835,70836,70837,70838,70839\" width=\"1000\"]\u003c/p>\n\u003cp>Located right next door to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in downtown Oakland, Modern Coffee serves up coffee and sells beans from local purveyors such as \u003ca href=\"https://www.chromaticcoffee.com/\" target=\"_blank\">Chromatic Coffee\u003c/a>, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture\u003c/a>, \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Caffe\u003c/a>, \u003ca href=\"https://www.stumptowncoffee.com/\" target=\"_blank\">Stumptown\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a>. (They now roast their own, too.) They didn't have any treats available when I popped by in the late afternoon, but \u003ca href=\"http://starterbakery.com/\" target=\"_blank\">Starter Bakery\u003c/a>, \u003ca href=\"http://hopkinsbakery.com/\" target=\"_blank\">Hopkins Street Bakery\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/boogie-woogie-bagel-boy-alameda\" target=\"_blank\">Boogie Woogie Bagel Boy\u003c/a> provide baked goods for weekday 9-5 workers in search of a quick breakfast.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.moderncoffeeoakland.com/\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\n\u003c/strong>Tribune Tower, 411 13th St. [\u003ca href=\"http://goo.gl/lpTaoh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8000\u003cbr>\nHours: Mon-Fri 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/moderncoffee\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/moderncoffee\" target=\"_blank\">@moderncoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"70834,70835,70836,70837,70838,70839\" exclude=\"70224,70226,70227,70225,70228,70229,70241,70205,70204,70206,70207,70208,70209,70654,70655,70656,70657,70658,70659,70726,70727,70735,70728,70729,70730,70731,70732,70733,70739\" width=\"1000\"]\u003c/p>\n\u003cp>A tiny nook that's adjacent to one of my favorite neighborhood bike shops, \u003ca href=\"http://www.wearemanifesto.com/\" target=\"_blank\">Manifesto Bicycles\u003c/a>, SubRosa keeps it simple with a limited menu of tea, pastries and beverages made with \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel Coffee\u003c/a>. You can also buy bags of Four Barrel to go or take home craftsy items such as Pendleton wool cozies. Enjoy your espresso in the sunshine and lounge in the parklet that's located directly in front of the shop, or if you prefer a quieter seating, head to the secluded tables in the back of the cafe. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.subrosacoffee.com/\" target=\"_blank\">SubRosa\u003c/a>\u003c/strong>\u003cbr>\n419 40th St. [\u003ca href=\"http://goo.gl/OOzrOV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2030\u003cbr>\nHours: Mon-Thu 7am-5pm; Fri 7am-6pm; Sat 7:30am-6pm; Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SubRosa-Coffee/138087235990?ref=ts\" target=\"_blank\">SubRosa Coffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"53331,53341,53384,53301,53299,53302,53307, 53309,53324,53332,53333,53340,53336,53316,53329,53337,53306,53317\"]\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is North Oakland’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">CRO Cafe\u003c/a>. A custom furniture maker and fabricator, owner \u003ca href=\"http://www.oldaniartstudio.com/\" target=\"_blank\">Luigi Oldani\u003c/a> also designed and crafted the elegant furnishings in his studio. Brewing up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> -- Oldani attended their training sessions before he founded his business -- there's cold-brew, drip coffee and espresso drinks made with Cro Cafe's vintage La San Marco machine. An assortment of freshly baked foods is also available for purchase.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luigioldani.org/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nOther location: Currently serving from their cart at 1603 San Pablo Ave. Berkeley, CA 94702 in front of Acme Bakery, mornings until 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"82901,82893,82892,82894,82896,82897,82909,82907,82906,82902,82903,82904\"]\u003c/p>\n\u003cp>Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space in Uptown Oakland. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/06/coloso-coffee-a-colossal-caffeinated-experience-in-a-tiny-uptown-oakland-space/\" target=\"_blank\">Friends for over 15 years\u003c/a> since they originally met in Lima, Peru, co-owners Renzo Gianella and Jose Posadas launched their venture in 2014. They serve Portland's \u003ca href=\"http://www.heartroasters.com/\" target=\"_blank\">Heart Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks. Coloso also sells freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The listings previously included in this post, Monkey Forest Road and Barkada, are now closed. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You'll never be at a loss for finding a good cup of coffee in Oakland as there's a wealth of places to choose from such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">Cro Cafe\u003c/a>, \u003ca href=\"http://www.awakencafe.com/\" target=\"_blank\">Awaken Cafe\u003c/a>, \u003ca href=\"http://bicacoffeehouse.com/\" target=\"_blank\">Bica Coffeehouse\u003c/a>\u003cstrong>, \u003c/strong>\u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire Coffee Roasters\u003c/a>\u003cstrong> \u003c/strong>and \u003ca href=\"http://www.peerlesscoffee.com/\" target=\"_blank\">Peerless Coffee\u003c/a>, to name a few. As an avid cyclist, a good jolt of caffeine in the morning helps energize me for a long ride. (I've combined my love for cycling and coffee by leading an annual \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/cruising-for-caffeine-the-east-bay-edition/\" target=\"_blank\">Coffee Ride\u003c/a> with my friend Pamela. Last year we pedaled to longtime local favorites \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a>, \u003ca href=\"http://www.farleyscoffee.com/oakland.html\" target=\"_blank\">Farley's East\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/14/a-cafe-community-grows-in-oakland-arbor-cafe-is-open-for-business/\" target=\"_blank\">Arbor Cafe\u003c/a>, \u003ca href=\"http://www.colecoffee.com/\" target=\"_blank\">Cole Coffee\u003c/a> and \u003ca href=\"http://actualcafe.com/\" target=\"_blank\">Actual Cafe\u003c/a> with a stop at Berkeley's \u003ca href=\"http://www.local123cafe.com/\" target=\"_blank\">Local 123\u003c/a>.) Here's five cafes throughout Oakland that make a fine brew. Let us know where you go for a cuppa joe in the comments. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Look no further if you want tasty vegan baked goods, sweets, savory dishes and more. While they don't prominently advertise the fact that they're a 100% vegan cafe, Timeless eschews animal-based products -- but my almond-milk cappuccino (made with \u003ca href=\"https://sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a>) was just as wonderful sans dairy. Check their \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Facebook page\u003c/a> to see what they're serving up for their daily lunch and weekend brunch specials.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://timelesscoffeeroasters.com/\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003c/strong>\u003cbr>\n4252 Piedmont Ave. [\u003ca href=\"http://goo.gl/tZ1ube\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94611\u003cbr>\nPh: (510) 985-1360\u003cbr>\nHours: Mon-Sat 7am-6pm; Sun 8am-6pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Timeless-Coffee-Roastery-and-Bakery/128809113937051\" target=\"_blank\">Timeless Coffee Roasters + Bakery\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Timelesscoffee\" target=\"_blank\">@Timelesscoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located right next door to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/06/24/a-tribute-to-old-fashioned-american-comfort-food-and-classic-british-fare-at-oaklands-tribune-tavern/\" target=\"_blank\">Tribune Tavern\u003c/a> in downtown Oakland, Modern Coffee serves up coffee and sells beans from local purveyors such as \u003ca href=\"https://www.chromaticcoffee.com/\" target=\"_blank\">Chromatic Coffee\u003c/a>, \u003ca href=\"https://counterculturecoffee.com/\" target=\"_blank\">Counter Culture\u003c/a>, \u003ca href=\"http://www.lineacaffe.com/\" target=\"_blank\">Linea Caffe\u003c/a>, \u003ca href=\"https://www.stumptowncoffee.com/\" target=\"_blank\">Stumptown\u003c/a> and \u003ca href=\"http://www.vervecoffeeroasters.com/\" target=\"_blank\">Verve\u003c/a>. (They now roast their own, too.) They didn't have any treats available when I popped by in the late afternoon, but \u003ca href=\"http://starterbakery.com/\" target=\"_blank\">Starter Bakery\u003c/a>, \u003ca href=\"http://hopkinsbakery.com/\" target=\"_blank\">Hopkins Street Bakery\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/boogie-woogie-bagel-boy-alameda\" target=\"_blank\">Boogie Woogie Bagel Boy\u003c/a> provide baked goods for weekday 9-5 workers in search of a quick breakfast.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.moderncoffeeoakland.com/\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\n\u003c/strong>Tribune Tower, 411 13th St. [\u003ca href=\"http://goo.gl/lpTaoh\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-8000\u003cbr>\nHours: Mon-Fri 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/moderncoffee\" target=\"_blank\">Modern Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/moderncoffee\" target=\"_blank\">@moderncoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tiny nook that's adjacent to one of my favorite neighborhood bike shops, \u003ca href=\"http://www.wearemanifesto.com/\" target=\"_blank\">Manifesto Bicycles\u003c/a>, SubRosa keeps it simple with a limited menu of tea, pastries and beverages made with \u003ca href=\"http://fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel Coffee\u003c/a>. You can also buy bags of Four Barrel to go or take home craftsy items such as Pendleton wool cozies. Enjoy your espresso in the sunshine and lounge in the parklet that's located directly in front of the shop, or if you prefer a quieter seating, head to the secluded tables in the back of the cafe. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.subrosacoffee.com/\" target=\"_blank\">SubRosa\u003c/a>\u003c/strong>\u003cbr>\n419 40th St. [\u003ca href=\"http://goo.gl/OOzrOV\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94609\u003cbr>\nPh: (510) 653-2030\u003cbr>\nHours: Mon-Thu 7am-5pm; Fri 7am-6pm; Sat 7:30am-6pm; Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/SubRosa-Coffee/138087235990?ref=ts\" target=\"_blank\">SubRosa Coffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003cbr>\nCash only \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Tucked away inside a cozy storefront along the quaint corridor of Temescal Alley is North Oakland’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\" target=\"_blank\">CRO Cafe\u003c/a>. A custom furniture maker and fabricator, owner \u003ca href=\"http://www.oldaniartstudio.com/\" target=\"_blank\">Luigi Oldani\u003c/a> also designed and crafted the elegant furnishings in his studio. Brewing up \u003ca href=\"https://www.sightglasscoffee.com/\" target=\"_blank\">Sightglass Coffee\u003c/a> -- Oldani attended their training sessions before he founded his business -- there's cold-brew, drip coffee and espresso drinks made with Cro Cafe's vintage La San Marco machine. An assortment of freshly baked foods is also available for purchase.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://luigioldani.org/\" target=\"_blank\">Cro Cafe\u003c/a>\u003c/strong>\u003cbr>\nTemescal Alley 49 (\u003ca href=\"https://goo.gl/maps/WL7KJ\">Map\u003c/a>)\u003cbr>\nOakland, CA 94609\u003cbr>\nHours: Everyday 7am-6pm\u003cbr>\nOther location: Currently serving from their cart at 1603 San Pablo Ave. Berkeley, CA 94702 in front of Acme Bakery, mornings until 3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-CRO-Cafe/172739959429223\" target=\"_blank\">The CRO Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TheCROCafe\" target=\"_blank\">@TheCROCafe\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coloso, which translates to \"colossal\" in Spanish, is a cheeky reference to the shop's petite 370-square-foot space in Uptown Oakland. \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/06/06/coloso-coffee-a-colossal-caffeinated-experience-in-a-tiny-uptown-oakland-space/\" target=\"_blank\">Friends for over 15 years\u003c/a> since they originally met in Lima, Peru, co-owners Renzo Gianella and Jose Posadas launched their venture in 2014. They serve Portland's \u003ca href=\"http://www.heartroasters.com/\" target=\"_blank\">Heart Coffee\u003c/a> and offer batch-brewed drip coffee and espresso drinks. Coloso also sells freshly baked goods from \u003ca href=\"http://sandboxbakerysf.com/\" target=\"_blank\">Sandbox Bakery\u003c/a> in Bernal Heights.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://colosocoffee.com/\" target=\"_blank\">Coloso Coffee\u003c/a>\u003c/strong>\u003cbr>\n1715 Webster St. [\u003ca href=\"https://goo.gl/maps/wdvY5\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (415) 240-7377\u003cbr>\nHours: Mon-Fri 7am-5pm; Sun 9am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/colosocoffee\" target=\"_blank\">Coloso Coffee\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Colosocoffee\" target=\"_blank\">@ColosoCoffee\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This post was updated on September 9, 2015. The listings previously included in this post, Monkey Forest Road and Barkada, are now closed. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Stuart Brioza: State Bird Provisions, Panwiches and Renovation Planning",
"title": "Stuart Brioza: State Bird Provisions, Panwiches and Renovation Planning",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_70616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\" alt=\"Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70623\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\" alt=\"The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-70623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>This summer on Fillmore Street, the line out the door for dinner at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> showed how popular and buzzing the hotspot-restaurant really is. Chef-owners Stuart Brioza and Nicole Krasinski closed the widely lauded restaurant on August 10 to renovate and grow their business as they take over the Harput’s Market space next door. The duo plan to reopen the restaurant sometime next month. Bay Area Bites interviewed Brioza and his comments have been edited for clarity.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: What has been the biggest surprise for you and Nicole with the restaurant expansion?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> How much time it takes (laughs). No matter how planned out you think you and your group are, you knock down a wall and you never know what will be in between the wall. The biggest surprise is what you don’t know. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: With the construction and restaurant closure, are you cooking in your home kitchen or other restaurant kitchens?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re doing a little bit of that for sure. Believe it or not just because we’re closed, it’s still a tremendous feat managing everything and a lot of what we’ve been doing is related to administrative work to get ahead. In the last year and a half, we’ve been such a small and busy restaurant, all the ideas we had, we never had time to do them. \u003c/p>\n\u003cp>So it’s been a nice chance to write recipes, restructure the front of the house, and set goals and timelines. That’s been a fun, evolutionary part of business. Then it’s more, “Hey let’s think about the food.” We have been cooking at home and have had time to think about the upcoming menu. It’s gonna be a surprise for you all.\u003c/p>\n\u003cfigure id=\"attachment_70620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\" alt=\"Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\" alt=\"Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites Do you have any business mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We have a good core group with a business manager and office manager. We just hired a GM named Ryan Anderson from Austin. A GM is a new role for us and we’re excited. He’s helping to define what we are as a restaurant even more.\u003c/p>\n\u003cfigure id=\"attachment_70624\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\" alt=\"State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing a \u003ca href=\"http://www.feastportland.com/event/widmer-brothers-brewing-sandwich-invitational-presented-by-lincoln-motor-company/\">Sandwich Invitational\u003c/a> event in Portland and then back in San Francisco for the \u003ca href=\"http://www.jamesbeard.org/events/taste-america-san-francisco\">Taste America James Beard Foundation dinner\u003c/a> early in October. What’s it like doing these events?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We try to not do too many things because this has been the quietest time we’ve had in a year and a half. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For Portland, we don’t really make sandwiches. We’re doing a panwich--of course (laughs). It’s an open pancake-wich, made with a pancake, and a little pork belly, sweet corn, Romesco sauce and a pile of greens. Then you fold it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes you are more excited about getting back to or bringing to the menu? And are there some dishes you would rather take off the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza: \u003c/strong>I am excited about the State Bird Provisions dish. I love that dish. There’s only a few dishes we can’t touch and one is the quail. The other is the garlic bread with the \u003cem>burrata\u003c/em>. It’s almost an untouchable dish. I still really like it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000-290x217.jpg\" title=\"State Bird Provisions signature dish of quail.\" alt=\"State Bird Provisions signature dish of quail. Photo credit: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70622\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000-290x217.jpg\" title=\"Garlic bread with burrata.\" alt=\"Garlic bread with burrata. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70621\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your inspiration from—books, people, places, websites?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The question of inspiration is an interesting one and arises from different areas. I think that now more so than ever I get inspiration from paying attention to my surroundings and people. Inspiration and creativity is really quite powerful. Years ago I got inspired from books and dining out—that was also an impressionable time for me. Then I think something happened and I’m in this new place where I’m more inspired by the stories the food tells than the actual dishes themselves. I’m kind of on my own little path and don’t find a lot of inspiration coming from books. The stories that come from books are really quite fascinating. For me, paying attention is where the inspiration is: being in the markets, talking to your staff and other chefs, that’s kind of where it comes from. Gone are the days where I could go cover to cover in a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_70619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\" alt=\"Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: After work, are there any spots you like to go to?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> is great and it’s not far away and open late. Nearby, \u003ca href=\"http://shebapianolounge.com/\">Sheba Lounge\u003c/a> is a cool little spot and on some nights they’ll play music really late. It’s pretty rare that I go. I think every restaurant has to have a local bar, that place you don’t have to get in a cab to, and you can just walk there. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the worst and best parts of your job?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The best honestly is just walking through the door every day. I really like working with the staff every day. I created a process with the staff for when we open the doors. It’s a rush, and pretty powerful. Everyone feels good and is welcoming guests.\u003c/p>\n\u003cp>The worst is the not knowing. You’re not ready for the toilet backing up. You’re never really ready for that, no matter how much you plan for it, no matter who you are. Or having someone cut themselves--pretty much anything that detracts from the mission is the worst. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: During your time off, what do you do?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re not bored with what we do yet. It’s still an important topic. I love to go car camping and the simple things like sitting around the campfire. We’re always looking for new parks within an hour of us. You’re taken outside of your world and still an hour away from your home. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future—books, travel, food, products?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> There’s always that conversation of a cookbook. We’re not there yet. Obviously we’ve got a whole new restaurant that we’re working on. That’ll be within the year. I think we’ve got enough on our plate. We’re still riding that wave. It’s the best place to be for us.\u003c/p>\n\u003ch3>Restaurant Information:\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yqz3Z\">Map\u003c/a>\u003cbr>\n1529 Fillmore Street (between Geary and O'Farrell)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-795-1272\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/State-Bird-Provisions/330491963635013\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/statebirdsf\">@statebirdsf\u003c/a>\u003c/p>\n\n",
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"excerpt": "State Bird Provisions, one of San Francisco's most popular and lauded restaurants, is closed for construction and expansion plans. Chef Stuart Brioza reveals what he is working on and thinking about during this phase.",
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"description": "State Bird Provisions, one of San Francisco's most popular and lauded restaurants, is closed for construction and expansion plans. Chef Stuart Brioza reveals what he is working on and thinking about during this phase.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird_10001.jpg\" alt=\"Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nicole Krasinski and Stuart Brioza. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70623\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBProvisions-exterior600.jpg\" alt=\"The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-70623\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The dinner line outside State Bird Provisions this summer. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>This summer on Fillmore Street, the line out the door for dinner at \u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a> showed how popular and buzzing the hotspot-restaurant really is. Chef-owners Stuart Brioza and Nicole Krasinski closed the widely lauded restaurant on August 10 to renovate and grow their business as they take over the Harput’s Market space next door. The duo plan to reopen the restaurant sometime next month. Bay Area Bites interviewed Brioza and his comments have been edited for clarity.\u003cbr>\n\u003cstrong>\u003cbr>\nBay Area Bites: What has been the biggest surprise for you and Nicole with the restaurant expansion?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> How much time it takes (laughs). No matter how planned out you think you and your group are, you knock down a wall and you never know what will be in between the wall. The biggest surprise is what you don’t know. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: With the construction and restaurant closure, are you cooking in your home kitchen or other restaurant kitchens?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re doing a little bit of that for sure. Believe it or not just because we’re closed, it’s still a tremendous feat managing everything and a lot of what we’ve been doing is related to administrative work to get ahead. In the last year and a half, we’ve been such a small and busy restaurant, all the ideas we had, we never had time to do them. \u003c/p>\n\u003cp>So it’s been a nice chance to write recipes, restructure the front of the house, and set goals and timelines. That’s been a fun, evolutionary part of business. Then it’s more, “Hey let’s think about the food.” We have been cooking at home and have had time to think about the upcoming menu. It’s gonna be a surprise for you all.\u003c/p>\n\u003cfigure id=\"attachment_70620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-Brioza-plating600.jpg\" alt=\"Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Stuart Brioza plating dinner at State Bird Provisions. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_70618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/DylanJeni_StateBird1000.jpg\" alt=\"Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\" width=\"1000\" height=\"667\" class=\"size-full wp-image-70618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Red trout, mandarin, hazelnut-garum brown butter. Photo: Dylan + Jeni\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites Do you have any business mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We have a good core group with a business manager and office manager. We just hired a GM named Ryan Anderson from Austin. A GM is a new role for us and we’re excited. He’s helping to define what we are as a restaurant even more.\u003c/p>\n\u003cfigure id=\"attachment_70624\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Sesame-pancake-with-anchovy600.jpg\" alt=\"State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-70624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">State Bird's sesame pancake with pickled anchovy and creme fraiche. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: You are doing a \u003ca href=\"http://www.feastportland.com/event/widmer-brothers-brewing-sandwich-invitational-presented-by-lincoln-motor-company/\">Sandwich Invitational\u003c/a> event in Portland and then back in San Francisco for the \u003ca href=\"http://www.jamesbeard.org/events/taste-america-san-francisco\">Taste America James Beard Foundation dinner\u003c/a> early in October. What’s it like doing these events?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We try to not do too many things because this has been the quietest time we’ve had in a year and a half. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For Portland, we don’t really make sandwiches. We’re doing a panwich--of course (laughs). It’s an open pancake-wich, made with a pancake, and a little pork belly, sweet corn, Romesco sauce and a pile of greens. Then you fold it. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Are there any dishes you are more excited about getting back to or bringing to the menu? And are there some dishes you would rather take off the menu?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza: \u003c/strong>I am excited about the State Bird Provisions dish. I love that dish. There’s only a few dishes we can’t touch and one is the quail. The other is the garlic bread with the \u003cem>burrata\u003c/em>. It’s almost an untouchable dish. I still really like it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-quail1000-290x217.jpg\" title=\"State Bird Provisions signature dish of quail.\" alt=\"State Bird Provisions signature dish of quail. Photo credit: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70622\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/SBP-burrata1000-290x217.jpg\" title=\"Garlic bread with burrata.\" alt=\"Garlic bread with burrata. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-70621\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your inspiration from—books, people, places, websites?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The question of inspiration is an interesting one and arises from different areas. I think that now more so than ever I get inspiration from paying attention to my surroundings and people. Inspiration and creativity is really quite powerful. Years ago I got inspired from books and dining out—that was also an impressionable time for me. Then I think something happened and I’m in this new place where I’m more inspired by the stories the food tells than the actual dishes themselves. I’m kind of on my own little path and don’t find a lot of inspiration coming from books. The stories that come from books are really quite fascinating. For me, paying attention is where the inspiration is: being in the markets, talking to your staff and other chefs, that’s kind of where it comes from. Gone are the days where I could go cover to cover in a cookbook.\u003c/p>\n\u003cfigure id=\"attachment_70619\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Pork-spareribs1000.jpg\" alt=\"Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-70619\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pork spare ribs with shichimi togarashi, glazed in their own juices. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: After work, are there any spots you like to go to?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> is great and it’s not far away and open late. Nearby, \u003ca href=\"http://shebapianolounge.com/\">Sheba Lounge\u003c/a> is a cool little spot and on some nights they’ll play music really late. It’s pretty rare that I go. I think every restaurant has to have a local bar, that place you don’t have to get in a cab to, and you can just walk there. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the worst and best parts of your job?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> The best honestly is just walking through the door every day. I really like working with the staff every day. I created a process with the staff for when we open the doors. It’s a rush, and pretty powerful. Everyone feels good and is welcoming guests.\u003c/p>\n\u003cp>The worst is the not knowing. You’re not ready for the toilet backing up. You’re never really ready for that, no matter how much you plan for it, no matter who you are. Or having someone cut themselves--pretty much anything that detracts from the mission is the worst. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: During your time off, what do you do?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> We’re not bored with what we do yet. It’s still an important topic. I love to go car camping and the simple things like sitting around the campfire. We’re always looking for new parks within an hour of us. You’re taken outside of your world and still an hour away from your home. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Anything we can expect in the future—books, travel, food, products?\u003c/strong>\u003cbr>\n\u003cstrong>Brioza:\u003c/strong> There’s always that conversation of a cookbook. We’re not there yet. Obviously we’ve got a whole new restaurant that we’re working on. That’ll be within the year. I think we’ve got enough on our plate. We’re still riding that wave. It’s the best place to be for us.\u003c/p>\n\u003ch3>Restaurant Information:\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://statebirdsf.com/\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/yqz3Z\">Map\u003c/a>\u003cbr>\n1529 Fillmore Street (between Geary and O'Farrell)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-795-1272\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/State-Bird-Provisions/330491963635013\">State Bird Provisions\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/statebirdsf\">@statebirdsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Check, Please! Bay Area reviews: Naschmarkt, Café Tiramisu, Wood Tavern",
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"content": "\u003cfigure id=\"attachment_70400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\">\u003cimg class=\"size-full wp-image-70400\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/cp809group1000b.jpg\" alt=\"Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the ninth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> ninth episode of Season 8 airs on Thursday September 19 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9449\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine (and sometimes beer and spirits) tips with each episode.\u003c/p>\n\u003cp>The ninth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9510\">Naschmarkt Restaurant\u003c/a> (Campbell), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9494\">Café Tiramisu\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=9479\">Wood Tavern\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Oregon Wines:\u003c/strong>\u003cbr>\n[youtube //www.youtube.com/watch?v=hKR_NDmACGc]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Ethiopian cooking classes with Brundo in West Oakland",
"title": "Ethiopian cooking classes with Brundo in West Oakland",
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"content": "\u003cfigure id=\"attachment_70328\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\" alt=\"Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\" width=\"659\" height=\"368\" class=\"size-full wp-image-70328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/kelly-baker/\">Kelly Baker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/ethiopian-cooking-class/\">Oakland Local\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Tucked away in the corner of Bay 8 of the mammoth \u003ca href=\"http://www.americansteelstudios.com/\">American Steel\u003c/a> warehouse sits the Ethiopian spice shop, \u003ca href=\"https://brundo.com/\">Brundo\u003c/a>. Barely visible from the street, the empty back of a papasan chair adorned with a Brundo apron marks the entrance for customers. But the intoxicating smells of onions, allspice, and simmering meat are a much more potent identifier for this hidden West Oakland gem.\u003c/p>\n\u003cp>Brundo is a project of the well-known North Oakland Ethiopian eatery, \u003ca href=\"http://cafecolucci.com/\">Cafe Colucci\u003c/a>. Founder Fetlework Teferi grew her successful restaurant into an adjoining spice shop when local wholesale spice vendors proved inconsistent. Using the connections in her close-knit community, Fetlework partnered with farmers in Ethiopia to produce spices expressly for the restaurant, “so that we ourselves can watch the integrity of what we are using in our food,” Lea Berhane, Brundo’s Director of Marketing and Business Development, explains. “It is true farm-to-table.”\u003c/p>\n\u003cp>When her ambitions outgrew her Telegraph locale, Fetlework moved Brundo’s headquarters to American Steel Studios. She has authored a \u003ca href=\"http://shop.brundo.com/product.sc?productId=378&categoryId=33\">self-published spice book\u003c/a>, opened an \u003ca href=\"http://shop.brundo.com/main.sc\">online spice store\u003c/a>, and is in the process of getting Fair Trade and organic certifications for the source farm in Ethiopia, which employs 31 people. Brundo has been offering \u003ca href=\"https://brundo.com/Cooking_Class.html\">Ethiopian cooking classes\u003c/a> out of the West Oakland location for over 3 years now.\u003c/p>\n\u003cp>Twice a week, Brundo offers cooking classes, both vegan and traditional options, with a sit-down meal to follow. For 3 hours, I learned about the basic spices, ingredients, and cooking techniques to create Atakilt, Doro Alicha, and Sega Wot dishes–not a bad way to start a Saturday.\u003c/p>\n\u003cfigure id=\"attachment_70330\" class=\"wp-caption aligncenter\" style=\"max-width: 1535px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\" alt=\"Prepping ingredients. Photo: Kelly Baker\" width=\"1535\" height=\"1024\" class=\"size-full wp-image-70330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepping ingredients. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Led by Adey Abeba, we began with all of our prep work: chopping cabbage, potatoes, and carrots. The most arduous task was finely mincing red onions through our tears. Eventually we just threw our onion bits in the food processor. Adey explained that it’s important to cut the onions so finely because the water from the fine particles allows cooks to brown the onions without oil.\u003c/p>\n\u003cfigure id=\"attachment_70327\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\" alt=\"Browning the onions. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Browning the onions. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Once we chopped up some chicken and beef, we heated up our pans and threw the onions in. Mine quickly browned and started to leave a brown residue on the pot. Using some water, I deglazed the pot and the purple onions were now a bubbly brown goop. We continued to add water and veggies to make the Atakilt dish.\u003c/p>\n\u003cfigure id=\"attachment_70326\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\" alt=\"Atakilt simmering in the pot. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Atakilt simmering in the pot. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>“There is no wrong way to make these dishes!” Adey reminded us throughout the cooking process. She swore to us that each of our dishes would look and taste drastically different, despite the fact that we were all using the exact same ingredients in more or less the same quantities. We wandered around the room with our spoons to sample each others’ dishes, encouraged and amazed by the stark contrasts between each effort: “This one is so brown!” “Oooh you can definitely taste the cabbage in that one.” “Wow that yellow color is beautiful.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next up was Doro Alicha, a mild chicken dish. We did not brown the onions this time and used \u003ca href=\"http://shop.brundo.com/product.sc?productId=196&categoryId=3\">Makulaya\u003c/a>, an Ethiopian allspice mixture. But what truly made this dish was the Niter Kibbe, a seasoned clarified butter. Making our rounds again, we noted the significant difference between dishes made with just oil and those with butter. Even the colors ranged from a greyish green to a bright yellow-green.\u003c/p>\n\u003cp>Things literally started to heat up as we started the Sega Wot. Not only does the red Berbere provide a good kick to the dish, by this point we had been cooking on medium-high open flames for about two and half hours straight. Once we got the onions to brown and added the \u003ca href=\"http://shop.brundo.com/product.sc?productId=148&categoryId=17\">Berbere\u003c/a> and beef to simmer we all took much-needed breaks to enjoy the breeze outside.\u003c/p>\n\u003cfigure id=\"attachment_70329\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\" alt=\"The whole gang sits down for a 3-course meal. Photo: Kelly Baker\" width=\"500\" class=\"size-full wp-image-70329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whole gang sits down for a 3-course meal. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Finally finished, we brought our plates into the next room to sit down with heaping injera, a kind of crêpe-meets-naan spongey flatbread, and tej, Ethiopian honey wine. Our instructors demonstrated how to eat using the injera rather than forks, wrapping up bite-size pieces of our dishes “like little burritos.” Shoveling my plate with injera, the meal quickly filled me up. The pride I felt knowing that I created these dishes I thought could only be found in restaurants made the meal all the more delicious. At the end of our meal, we had the opportunity to buy the unique spices we used in our recipes.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo Flavors of Ethiopia Culinary Studio\u003cbr>\n\u003c/a>\u003cbr>\n1960 Mandela Parkway (American Steel Studios Bay 8 entrance on 18th Street between Poplar Street and Mandela Parkway)\u003c/p>\n\u003cp>$85 registration fee\u003c/p>\n\u003cp>RSVP to lea@brundo.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d suggest giving yourself extra time before class to find the entrance (even more if you need parking) and don’t make plans right after class–my class and meal ended an hour after the time posted on the website. You want to have plenty of time to enjoy your hard work!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70328\" class=\"wp-caption aligncenter\" style=\"max-width: 659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoClass-659x368.jpg\" alt=\"Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\" width=\"659\" height=\"368\" class=\"size-full wp-image-70328\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ethiopian cooking class with Brundo in West Oakland. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://oaklandlocal.com/author/kelly-baker/\">Kelly Baker\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2013/09/ethiopian-cooking-class/\">Oakland Local\u003c/a> (9/16/13)\u003c/p>\n\u003cp>Tucked away in the corner of Bay 8 of the mammoth \u003ca href=\"http://www.americansteelstudios.com/\">American Steel\u003c/a> warehouse sits the Ethiopian spice shop, \u003ca href=\"https://brundo.com/\">Brundo\u003c/a>. Barely visible from the street, the empty back of a papasan chair adorned with a Brundo apron marks the entrance for customers. But the intoxicating smells of onions, allspice, and simmering meat are a much more potent identifier for this hidden West Oakland gem.\u003c/p>\n\u003cp>Brundo is a project of the well-known North Oakland Ethiopian eatery, \u003ca href=\"http://cafecolucci.com/\">Cafe Colucci\u003c/a>. Founder Fetlework Teferi grew her successful restaurant into an adjoining spice shop when local wholesale spice vendors proved inconsistent. Using the connections in her close-knit community, Fetlework partnered with farmers in Ethiopia to produce spices expressly for the restaurant, “so that we ourselves can watch the integrity of what we are using in our food,” Lea Berhane, Brundo’s Director of Marketing and Business Development, explains. “It is true farm-to-table.”\u003c/p>\n\u003cp>When her ambitions outgrew her Telegraph locale, Fetlework moved Brundo’s headquarters to American Steel Studios. She has authored a \u003ca href=\"http://shop.brundo.com/product.sc?productId=378&categoryId=33\">self-published spice book\u003c/a>, opened an \u003ca href=\"http://shop.brundo.com/main.sc\">online spice store\u003c/a>, and is in the process of getting Fair Trade and organic certifications for the source farm in Ethiopia, which employs 31 people. Brundo has been offering \u003ca href=\"https://brundo.com/Cooking_Class.html\">Ethiopian cooking classes\u003c/a> out of the West Oakland location for over 3 years now.\u003c/p>\n\u003cp>Twice a week, Brundo offers cooking classes, both vegan and traditional options, with a sit-down meal to follow. For 3 hours, I learned about the basic spices, ingredients, and cooking techniques to create Atakilt, Doro Alicha, and Sega Wot dishes–not a bad way to start a Saturday.\u003c/p>\n\u003cfigure id=\"attachment_70330\" class=\"wp-caption aligncenter\" style=\"max-width: 1535px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/prep-ingredients.jpg\" alt=\"Prepping ingredients. Photo: Kelly Baker\" width=\"1535\" height=\"1024\" class=\"size-full wp-image-70330\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Prepping ingredients. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Led by Adey Abeba, we began with all of our prep work: chopping cabbage, potatoes, and carrots. The most arduous task was finely mincing red onions through our tears. Eventually we just threw our onion bits in the food processor. Adey explained that it’s important to cut the onions so finely because the water from the fine particles allows cooks to brown the onions without oil.\u003c/p>\n\u003cfigure id=\"attachment_70327\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/browning-onions.jpg\" alt=\"Browning the onions. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70327\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Browning the onions. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Once we chopped up some chicken and beef, we heated up our pans and threw the onions in. Mine quickly browned and started to leave a brown residue on the pot. Using some water, I deglazed the pot and the purple onions were now a bubbly brown goop. We continued to add water and veggies to make the Atakilt dish.\u003c/p>\n\u003cfigure id=\"attachment_70326\" class=\"wp-caption aligncenter\" style=\"max-width: 1671px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/atakilt-simmering.jpg\" alt=\"Atakilt simmering in the pot. Photo: Kelly Baker\" width=\"1671\" height=\"942\" class=\"size-full wp-image-70326\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Atakilt simmering in the pot. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>“There is no wrong way to make these dishes!” Adey reminded us throughout the cooking process. She swore to us that each of our dishes would look and taste drastically different, despite the fact that we were all using the exact same ingredients in more or less the same quantities. We wandered around the room with our spoons to sample each others’ dishes, encouraged and amazed by the stark contrasts between each effort: “This one is so brown!” “Oooh you can definitely taste the cabbage in that one.” “Wow that yellow color is beautiful.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next up was Doro Alicha, a mild chicken dish. We did not brown the onions this time and used \u003ca href=\"http://shop.brundo.com/product.sc?productId=196&categoryId=3\">Makulaya\u003c/a>, an Ethiopian allspice mixture. But what truly made this dish was the Niter Kibbe, a seasoned clarified butter. Making our rounds again, we noted the significant difference between dishes made with just oil and those with butter. Even the colors ranged from a greyish green to a bright yellow-green.\u003c/p>\n\u003cp>Things literally started to heat up as we started the Sega Wot. Not only does the red Berbere provide a good kick to the dish, by this point we had been cooking on medium-high open flames for about two and half hours straight. Once we got the onions to brown and added the \u003ca href=\"http://shop.brundo.com/product.sc?productId=148&categoryId=17\">Berbere\u003c/a> and beef to simmer we all took much-needed breaks to enjoy the breeze outside.\u003c/p>\n\u003cfigure id=\"attachment_70329\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/BrundoMeal.jpg\" alt=\"The whole gang sits down for a 3-course meal. Photo: Kelly Baker\" width=\"500\" class=\"size-full wp-image-70329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The whole gang sits down for a 3-course meal. Photo: Kelly Baker\u003c/figcaption>\u003c/figure>\n\u003cp>Finally finished, we brought our plates into the next room to sit down with heaping injera, a kind of crêpe-meets-naan spongey flatbread, and tej, Ethiopian honey wine. Our instructors demonstrated how to eat using the injera rather than forks, wrapping up bite-size pieces of our dishes “like little burritos.” Shoveling my plate with injera, the meal quickly filled me up. The pride I felt knowing that I created these dishes I thought could only be found in restaurants made the meal all the more delicious. At the end of our meal, we had the opportunity to buy the unique spices we used in our recipes.\u003c/p>\n\u003cp>\u003cstrong>If you go:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://brundo.com/Cooking_Class.html\">Brundo Flavors of Ethiopia Culinary Studio\u003cbr>\n\u003c/a>\u003cbr>\n1960 Mandela Parkway (American Steel Studios Bay 8 entrance on 18th Street between Poplar Street and Mandela Parkway)\u003c/p>\n\u003cp>$85 registration fee\u003c/p>\n\u003cp>RSVP to lea@brundo.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I’d suggest giving yourself extra time before class to find the entrance (even more if you need parking) and don’t make plans right after class–my class and meal ended an hour after the time posted on the website. You want to have plenty of time to enjoy your hard work!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bouli Bar: Inconsistent Service Mars Otherwise Excellent Offshoot of Boulette’s Larder",
"title": "Bouli Bar: Inconsistent Service Mars Otherwise Excellent Offshoot of Boulette’s Larder",
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"content": "\u003cfigure id=\"attachment_70253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into \u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a> at 11:45am on an ordinary Wednesday, and you’ll see a restaurant just waking up. It is quiet, calm, and friendly. Neutral colors, stained wood, and brass accents set a \u003ca href=\"http://www.westelm.com/\">West Elm\u003c/a>-like tone in the dining room. The cooks are chatting casually in front of the wood oven, servers are huddled around the maitre d’ stand, and the few diners already seated are deep in conversation. Snagging an empty seat sans reservation is a snap. \u003c/p>\n\u003cp>A short 20 minutes later, and the scene is transformed. The once serene dining room is now jam-packed with hungry business-folk. Sitting at the corner of a long communal table at first felt inclusive and casual, but it is now clear that this is the worst seat in the house. Waiters spill water, dislodge carefully placed silverware, and knock iPhones off the table without apology. The once comfortable, wide-seated chairs now feel cramped when surrounded by clusters of people; it is a task to wiggle out in order to use the restroom. \u003c/p>\n\u003cfigure id=\"attachment_70246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\" alt=\"Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service turns gruff, and it quickly becomes obvious that the house is trying to turn tables as fast as possible. The smart diners who have made reservations and dressed to the nines are seated at smaller, personal tables, and they seem to get better service. The other flustered faces at the communal tables indicate that they notice this discrepancy, too.\u003c/p>\n\u003cp>Bouli Bar is a brand-new offshoot of longtime Ferry Building restaurant \u003ca href=\"http://bouletteslarder.com/about.html\">Boulette’s Larder\u003c/a>, which opened in 2004. Owners Amaryll Schwertner and Lori Regis specialize in preparing ingredient-driven menus with Middle Eastern accents in a warm, intimate environment. In addition to the restaurant, the two women curate a small store (or larder) of high-end pantry items used in their kitchen, making it possible for ambitious home cooks to replicate the flavors they ate at Boulette’s. \u003c/p>\n\u003cp>Given the constraints of the space, Boulette’s had historically just been open for breakfast, brunch, and lunch, with occasional private dinners. But last fall, Schwertner and Regis announced that \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/08/06/boulettes-larder-expanding-next-door-to-open-bouli-bar/\">they would be acquiring the Culinare space\u003c/a> next-door in order to open Bouli Bar. They closed down the restaurant this spring to overhaul the space and build out their new restaurant, complete with a sleek wood-fired hearth situated in between the two restaurants. Bouli Bar opened its doors in July, and Boulette’s just re-opened last month for brunch service.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not surprisingly, the menu at Bouli Bar is focused on their prized wood oven, and they’ve got the pizza list to prove it. Pizzas run the gamut from a simple \u003cem>za’atar\u003c/em> topped \u003cem>bianca\u003c/em> to elaborately topped creations like Turkish-spiced lamb or figs, lard, and \u003cem>proscuitto\u003c/em>. On this particular Wednesday, we took advantage of late-season produce and ordered the \u003cem>Fiori\u003c/em> with summer vegetable compote, capers, squash blossoms, and buffalo \u003cem>burrata\u003c/em> ($18.50). (Who, pray tell, can say no to burrata, the silky queen of fresh cheeses?) \u003c/p>\n\u003cfigure id=\"attachment_70264\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"610\" height=\"407\" class=\"size-full wp-image-70264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bouli Bar’s pizza is a particular breed of California pie. It is nothing like Anthony Magieri’s obsessively authentic pizzas at \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a> or even the twee thin-crusts found at \u003ca href=\"http://pizzeriadelfina.com/\">Delfina\u003c/a>. No, the pizza coming out of Bouli’s oven is a wood-fired flatbread with elaborate and carefully sourced toppings. Some, like the \u003cem>lola sempre\u003c/em>, Bouli Bar’s take on a margarita, look like traditional pizza. The Fiori, on the other hand, was of a different breed. \u003c/p>\n\u003cfigure id=\"attachment_70257\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\" alt=\"Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say that this breed is bad. In fact, the salty and sweet tapenade-esque compote was the perfect match for the voluptuous burrata, and the zucchini blossoms added a light, pretty touch. The hefty crust easily carried the weight of the heavy toppings; it was distinctly salty, but in the way that good French fries keep you coming back for more. If only the smoke from the oven was a bit more present in order to unite the blistered cornicione to with the toppings. \u003c/p>\n\u003cp>Even better than the pizza was the warm mushroom salad ($20)—in it, roasted pioppini, trumpet, and chanterelles were amplified by the heat and smoke of the oven to become more intense versions of themselves. A generous spritz of sherry vinegar and a shower of fresh herbs brightened the earthy fungi, and the crisp lavosh crackers add height, interest, and crunch.\u003c/p>\n\u003cfigure id=\"attachment_70255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\" alt=\"The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Rounding out the menu are lettuce-based salads, a mezze spread, and an array of both plated desserts and pastries. Each of these items is visually stunning, plated with sensible, grounded artistry—avant-garde foams and bubbles have no place at these tables. The expansion has also included the addition of a fully stocked bar, so a small selection of cocktails are included on the drink menu alongside the fairly extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_70258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\" alt=\"Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Is the food great enough to overcome the uncomfortable inconsistency in service? Of course, high-end fine-dining restaurants have a level of expected decorum to uphold, but given that Bouli Bar is an open-air semi-casual lunch spot in a high-traffic tourist area, they should expect a wide range of clientele and serve to each equally. It’s hard to fully endorse a restaurant that seems to care more for their customers with bottomless pocketbooks than those who simply want to splurge on a fancy, well-made pizza or mezze plate.\u003cbr>\n\u003cstrong>\u003cbr>\nInformation:\u003c/strong>\u003cbr>\n\u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/4ulTjX\">Map\u003c/a>\u003cbr>\n1 Ferry Building Marketplace\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPhone: (415) 399-1155\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bouli-Bar/156091801246750\">Bouli Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bouletteslarder\">@bouletteslarder\u003c/a> \u003c/p>\n\n",
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"excerpt": "Bouli Bar, the offshoot of longtime Ferry Plaza Boulette's Larder, has been open since July. Although it has been described in the press as a more casual sibling to the Larder, Bouli Bar still has an upscale sensibility, as it ferries carefully composed wood-fired pizzas and artful salads across its elegant dining room. How does its food stack up to the original? BAB sent Kate Williams to investigate.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_70253\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-close-up1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Walk into \u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a> at 11:45am on an ordinary Wednesday, and you’ll see a restaurant just waking up. It is quiet, calm, and friendly. Neutral colors, stained wood, and brass accents set a \u003ca href=\"http://www.westelm.com/\">West Elm\u003c/a>-like tone in the dining room. The cooks are chatting casually in front of the wood oven, servers are huddled around the maitre d’ stand, and the few diners already seated are deep in conversation. Snagging an empty seat sans reservation is a snap. \u003c/p>\n\u003cp>A short 20 minutes later, and the scene is transformed. The once serene dining room is now jam-packed with hungry business-folk. Sitting at the corner of a long communal table at first felt inclusive and casual, but it is now clear that this is the worst seat in the house. Waiters spill water, dislodge carefully placed silverware, and knock iPhones off the table without apology. The once comfortable, wide-seated chairs now feel cramped when surrounded by clusters of people; it is a task to wiggle out in order to use the restroom. \u003c/p>\n\u003cfigure id=\"attachment_70246\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-exterior-2.jpg\" alt=\"Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar is housed in the former Culinare space and opens out into the main Ferry Plaza hallway. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Service turns gruff, and it quickly becomes obvious that the house is trying to turn tables as fast as possible. The smart diners who have made reservations and dressed to the nines are seated at smaller, personal tables, and they seem to get better service. The other flustered faces at the communal tables indicate that they notice this discrepancy, too.\u003c/p>\n\u003cp>Bouli Bar is a brand-new offshoot of longtime Ferry Building restaurant \u003ca href=\"http://bouletteslarder.com/about.html\">Boulette’s Larder\u003c/a>, which opened in 2004. Owners Amaryll Schwertner and Lori Regis specialize in preparing ingredient-driven menus with Middle Eastern accents in a warm, intimate environment. In addition to the restaurant, the two women curate a small store (or larder) of high-end pantry items used in their kitchen, making it possible for ambitious home cooks to replicate the flavors they ate at Boulette’s. \u003c/p>\n\u003cp>Given the constraints of the space, Boulette’s had historically just been open for breakfast, brunch, and lunch, with occasional private dinners. But last fall, Schwertner and Regis announced that \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/08/06/boulettes-larder-expanding-next-door-to-open-bouli-bar/\">they would be acquiring the Culinare space\u003c/a> next-door in order to open Bouli Bar. They closed down the restaurant this spring to overhaul the space and build out their new restaurant, complete with a sleek wood-fired hearth situated in between the two restaurants. Bouli Bar opened its doors in July, and Boulette’s just re-opened last month for brunch service.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not surprisingly, the menu at Bouli Bar is focused on their prized wood oven, and they’ve got the pizza list to prove it. Pizzas run the gamut from a simple \u003cem>za’atar\u003c/em> topped \u003cem>bianca\u003c/em> to elaborately topped creations like Turkish-spiced lamb or figs, lard, and \u003cem>proscuitto\u003c/em>. On this particular Wednesday, we took advantage of late-season produce and ordered the \u003cem>Fiori\u003c/em> with summer vegetable compote, capers, squash blossoms, and buffalo \u003cem>burrata\u003c/em> ($18.50). (Who, pray tell, can say no to burrata, the silky queen of fresh cheeses?) \u003c/p>\n\u003cfigure id=\"attachment_70264\" class=\"wp-caption aligncenter\" style=\"max-width: 610px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Fiori-pizza-lighter1.jpg\" alt=\"Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\" width=\"610\" height=\"407\" class=\"size-full wp-image-70264\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s Fiori pizza is topped with summer vegetable compote, capers, squash blossoms, and buffalo burrata ($18.50). Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Bouli Bar’s pizza is a particular breed of California pie. It is nothing like Anthony Magieri’s obsessively authentic pizzas at \u003ca href=\"http://www.unapizza.com/\">Una Pizza Napoletana\u003c/a> or even the twee thin-crusts found at \u003ca href=\"http://pizzeriadelfina.com/\">Delfina\u003c/a>. No, the pizza coming out of Bouli’s oven is a wood-fired flatbread with elaborate and carefully sourced toppings. Some, like the \u003cem>lola sempre\u003c/em>, Bouli Bar’s take on a margarita, look like traditional pizza. The Fiori, on the other hand, was of a different breed. \u003c/p>\n\u003cfigure id=\"attachment_70257\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Bouli-Bar-kitchen-2.jpg\" alt=\"Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70257\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the scenes in the Bouli Bar kitchen, with the wood hearth glowing in the background. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>That’s not to say that this breed is bad. In fact, the salty and sweet tapenade-esque compote was the perfect match for the voluptuous burrata, and the zucchini blossoms added a light, pretty touch. The hefty crust easily carried the weight of the heavy toppings; it was distinctly salty, but in the way that good French fries keep you coming back for more. If only the smoke from the oven was a bit more present in order to unite the blistered cornicione to with the toppings. \u003c/p>\n\u003cp>Even better than the pizza was the warm mushroom salad ($20)—in it, roasted pioppini, trumpet, and chanterelles were amplified by the heat and smoke of the oven to become more intense versions of themselves. A generous spritz of sherry vinegar and a shower of fresh herbs brightened the earthy fungi, and the crisp lavosh crackers add height, interest, and crunch.\u003c/p>\n\u003cfigure id=\"attachment_70255\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Warm-funghi-salad-2.jpg\" alt=\"The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70255\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The warm funghi salad is a masterful assemblage of roasted wild mushrooms, sherry vinegar, and fresh herbs served with crisp lavosh crackers. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>Rounding out the menu are lettuce-based salads, a mezze spread, and an array of both plated desserts and pastries. Each of these items is visually stunning, plated with sensible, grounded artistry—avant-garde foams and bubbles have no place at these tables. The expansion has also included the addition of a fully stocked bar, so a small selection of cocktails are included on the drink menu alongside the fairly extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_70258\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/09/Cookies-case-with-oils-from-larder1.jpg\" alt=\"Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\" width=\"1000\" height=\"668\" class=\"size-full wp-image-70258\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bouli Bar’s dessert menu includes cookies sold at the Larder. Options include cashew sesame shortbread and chocolate dipped coconut macaroons. Photo: Kate Williams\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Is the food great enough to overcome the uncomfortable inconsistency in service? Of course, high-end fine-dining restaurants have a level of expected decorum to uphold, but given that Bouli Bar is an open-air semi-casual lunch spot in a high-traffic tourist area, they should expect a wide range of clientele and serve to each equally. It’s hard to fully endorse a restaurant that seems to care more for their customers with bottomless pocketbooks than those who simply want to splurge on a fancy, well-made pizza or mezze plate.\u003cbr>\n\u003cstrong>\u003cbr>\nInformation:\u003c/strong>\u003cbr>\n\u003ca href=\"http://bouletteslarder.com/\">Bouli Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/4ulTjX\">Map\u003c/a>\u003cbr>\n1 Ferry Building Marketplace\u003cbr>\nSan Francisco, CA 94111\u003cbr>\nPhone: (415) 399-1155\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bouli-Bar/156091801246750\">Bouli Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bouletteslarder\">@bouletteslarder\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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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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"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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"marketplace": {
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"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",
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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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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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