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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "A Tribute to Old-Fashioned American Comfort Food and Classic British Fare at Oakland's Tribune Tavern",
"title": "A Tribute to Old-Fashioned American Comfort Food and Classic British Fare at Oakland's Tribune Tavern",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribune-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribune-tavern.jpg\" alt=\"tribune tavern\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63610\">\u003c/a>\u003c/p>\n\u003cp>Housed in the historical building with the distinctive clock tower that's an architectural homage to St Mark's Campanile in Venice, Italy, Tribune Tavern is a throwback to both old-fashioned American comfort food and classic British pub fare. It's been several months since their opening in April, and I'd been meaning to stop by the latest venture from co-owner Chris Pastena that now resides in the former stomping grounds of the Oakland Tribune. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetowersign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetowersign.jpg\" alt=\"tribunetowersign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63612\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetaverninterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/tribunetaverninterior.jpg\" alt=\"tribunetaverninterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63611\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/exteriortribune.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/exteriortribune.jpg\" alt=\"exterior tribune tavern\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63606\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bar.jpg\" alt=\"bar\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63604\">\u003c/a>\u003c/p>\n\u003cp>From the stylized menu that resembles an old broadsheet and a wall lined with letterpress blocks, Pastena (Chop Bar, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a>) and Temoor Noor (Grand Tavern) teamed up with building owner Tom Henderson to recreate some of Oakland's storied past and merge it with present-day Californian cuisine. The interior reflects this old-meets-new mindset, with a liberal use of dark woods, leather and vintage-inspired light fixtures.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/menu.jpg\" alt=\"menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63600\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/letters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/letters.jpg\" alt=\"letterpress\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63599\">\u003c/a>\u003c/p>\n\u003cp>Carnivores will swoon over the meat-laden menu from Chef Huw Thornton (formerly of SPQR). Our group of 6 assembled an array of small plates to share: potted rabbit that you spooned from a miniature French canning jar onto toast with cornichons and mustard ($8); savory grilled ox tongue, cauliflower puree, tarragon, capers, radish ($11); creamy chicken liver pate served on toast points ($7). \u003c/p>\n\u003cfigure id=\"attachment_63609\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rabbit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rabbit.jpg\" alt=\"rabbit\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">potted rabbit\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63608\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/ox-tongue.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/ox-tongue.jpg\" alt=\"ox tongue\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">grilled ox tongue\u003c/figcaption>\u003c/figure>\n\u003cp>But to balance out the beginning of our meal, we also sampled some vegetarian options: carrot-ginger soup with crème fraiche and chevril ($8); goat cheese on toast with roasted corn, grilled romano beans and marinated summer squash ($9); kale, roasted cauliflower, Brussels sprouts, pickled onions, walnuts and clothbound cheddar ($10). \u003c/p>\n\u003cfigure id=\"attachment_63605\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/carrot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/carrot.jpg\" alt=\"carrot ginger soup\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">carrot-ginger soup\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63607\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/kale.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/kale.jpg\" alt=\"kale\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">kale salad\u003c/figcaption>\u003c/figure>\n\u003cp>All were delightful dishes, and I recommend starting off with the ox tongue and potted rabbit if you're seeking a unique set of starters to kick off your dinner.\u003c/p>\n\u003cfigure id=\"attachment_63602\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smoked-trout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smoked-trout.jpg\" alt=\"smoked trout\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked trout salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63603\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak1.jpg\" alt=\"steak\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">roasted beef sirloin\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63627\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/shepherds-pie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/shepherds-pie1.jpg\" alt=\"shepherd's pie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63627\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shepherd's pie\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63598\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/lamb-sausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/lamb-sausage.jpg\" alt=\"lamb sausage\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">grilled lamb sausage\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63597\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/broccolini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/broccolini.jpg\" alt=\"broccolini\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">broccolini\u003c/figcaption>\u003c/figure>\n\u003cp>Moving onto the entrees, we ordered smoked trout salad over frises, escarole, beets and dill dressing ($11); roasted beef sirloin with barley pilaf, almonds, horseradish creme ($19); shepherd's pie with lamb mince, braised beef, English peas, broiled Parmesan mash ($16); lamb sausage with spiced chickpeas and braised spinach seasoned with cumin and mint ($17); roasted broccolini ($6). With the exception of the lamb sausage being a tad too salty, all of the plates were executed perfectly -- though our rich feast left us with no room for dessert. While their sidewalk seating was filled up to capacity on this summery evening, I predict even more diners will seek out Tribune Tavern during the winter season when their cravings for savory, stick-to-your-ribs food strikes on chillier days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://tribunetavern.com/\" target=\"_blank\">Tribune Tavern\u003c/a>\u003c/strong>\u003cbr>\n401 13th Street Oakland, CA [\u003ca href=\"http://goo.gl/maps/fMTGF\">map\u003c/a>]\u003cbr>\nPh: (510) 452-8742\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tribune-Tavern/472203259470358?ref=ts&fref=ts\" target=\"_blank\">Tribune Tavern\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TribuneTavern\" target=\"_blank\">@TribuneTavern\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/bar.jpg\" alt=\"bar\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63604\">\u003c/a>\u003c/p>\n\u003cp>From the stylized menu that resembles an old broadsheet and a wall lined with letterpress blocks, Pastena (Chop Bar, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/02/08/coastal-italian-fare-comes-to-jack-london-square-with-lungomare/\" target=\"_blank\">Lungomare\u003c/a>) and Temoor Noor (Grand Tavern) teamed up with building owner Tom Henderson to recreate some of Oakland's storied past and merge it with present-day Californian cuisine. The interior reflects this old-meets-new mindset, with a liberal use of dark woods, leather and vintage-inspired light fixtures.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/menu.jpg\" alt=\"menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63600\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/letters.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/letters.jpg\" alt=\"letterpress\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-63599\">\u003c/a>\u003c/p>\n\u003cp>Carnivores will swoon over the meat-laden menu from Chef Huw Thornton (formerly of SPQR). Our group of 6 assembled an array of small plates to share: potted rabbit that you spooned from a miniature French canning jar onto toast with cornichons and mustard ($8); savory grilled ox tongue, cauliflower puree, tarragon, capers, radish ($11); creamy chicken liver pate served on toast points ($7). \u003c/p>\n\u003cfigure id=\"attachment_63609\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rabbit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/rabbit.jpg\" alt=\"rabbit\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63609\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">potted rabbit\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63608\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/ox-tongue.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/ox-tongue.jpg\" alt=\"ox tongue\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63608\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">grilled ox tongue\u003c/figcaption>\u003c/figure>\n\u003cp>But to balance out the beginning of our meal, we also sampled some vegetarian options: carrot-ginger soup with crème fraiche and chevril ($8); goat cheese on toast with roasted corn, grilled romano beans and marinated summer squash ($9); kale, roasted cauliflower, Brussels sprouts, pickled onions, walnuts and clothbound cheddar ($10). \u003c/p>\n\u003cfigure id=\"attachment_63605\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/carrot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/carrot.jpg\" alt=\"carrot ginger soup\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63605\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">carrot-ginger soup\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63607\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/kale.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/kale.jpg\" alt=\"kale\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63607\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">kale salad\u003c/figcaption>\u003c/figure>\n\u003cp>All were delightful dishes, and I recommend starting off with the ox tongue and potted rabbit if you're seeking a unique set of starters to kick off your dinner.\u003c/p>\n\u003cfigure id=\"attachment_63602\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smoked-trout.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/smoked-trout.jpg\" alt=\"smoked trout\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63602\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">smoked trout salad\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63603\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/steak1.jpg\" alt=\"steak\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63603\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">roasted beef sirloin\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63627\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/shepherds-pie1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/shepherds-pie1.jpg\" alt=\"shepherd's pie\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63627\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">shepherd's pie\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63598\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/lamb-sausage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/lamb-sausage.jpg\" alt=\"lamb sausage\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63598\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">grilled lamb sausage\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_63597\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/broccolini.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/broccolini.jpg\" alt=\"broccolini\" width=\"1000\" height=\"561\" class=\"size-full wp-image-63597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">broccolini\u003c/figcaption>\u003c/figure>\n\u003cp>Moving onto the entrees, we ordered smoked trout salad over frises, escarole, beets and dill dressing ($11); roasted beef sirloin with barley pilaf, almonds, horseradish creme ($19); shepherd's pie with lamb mince, braised beef, English peas, broiled Parmesan mash ($16); lamb sausage with spiced chickpeas and braised spinach seasoned with cumin and mint ($17); roasted broccolini ($6). With the exception of the lamb sausage being a tad too salty, all of the plates were executed perfectly -- though our rich feast left us with no room for dessert. While their sidewalk seating was filled up to capacity on this summery evening, I predict even more diners will seek out Tribune Tavern during the winter season when their cravings for savory, stick-to-your-ribs food strikes on chillier days. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://tribunetavern.com/\" target=\"_blank\">Tribune Tavern\u003c/a>\u003c/strong>\u003cbr>\n401 13th Street Oakland, CA [\u003ca href=\"http://goo.gl/maps/fMTGF\">map\u003c/a>]\u003cbr>\nPh: (510) 452-8742\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Tribune-Tavern/472203259470358?ref=ts&fref=ts\" target=\"_blank\">Tribune Tavern\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/TribuneTavern\" target=\"_blank\">@TribuneTavern\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ben Affleck, Theo Chocolate & Collections Cafe in Seattle ",
"title": "Ben Affleck, Theo Chocolate & Collections Cafe in Seattle ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_62606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/benaffleck-joe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/benaffleck-joe1000.jpg\" alt=\"Theo Chocolate CEO Joe Whinney and actor and Academy Award-winning movie director Ben Affleck inspect cocoa beans in eastern Congo. Photo: Piet Suess\" width=\"1000\" height=\"657\" class=\"size-full wp-image-62606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Theo Chocolate CEO Joe Whinney and actor and Academy Award-winning movie director Ben Affleck inspect cocoa beans in eastern Congo. Photo: Piet Suess\u003c/figcaption>\u003c/figure>\n\u003cp>A certain Seattle fair trade chocolate-maker has cozy ties to \u003ca href=\"https://twitter.com/BenAffleck\">Ben Affleck\u003c/a>. \u003ca href=\"http://en.wikipedia.org/wiki/Ben_Affleck\">Affleck\u003c/a> is known as much for his political activism as he is for his acting, directing, producing and “interesting” reveals on the state of his marriage to Jennifer Garner. More on Affleck and \u003ca href=\"https://www.theochocolate.com/\">Theo Chocolate\u003c/a> in a bit. \u003c/p>\n\u003cfigure id=\"attachment_62618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Theo-cacao-nibs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Theo-cacao-nibs1000.jpg\" alt=\"Cacao nibs from Theo Chocolate. Photo: courtesy of Theo Chocolate\" width=\"1000\" height=\"665\" class=\"size-full wp-image-62618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cacao nibs from Theo Chocolate. Photo: courtesy of Theo Chocolate\u003c/figcaption>\u003c/figure>\n\u003cp>During the Bay Area’s first dot-com, dot-gone boom in the late Nineties, I used to visit Seattle a few times a year for event work, often squeezing in a day or more with my family tribe up there. When my last box of pens, light-up balls and other dot-com collateral was safely shipped back to Silicon Valley, I’d hightail it to the Seattle ‘burb of Mukilteo, which looks over the Puget Sound, to rest and hang with my young cousins. The routine at my aunt and uncle’s home revolved around delicious home cookouts that reflected the local bounty—things like \u003ca href=\"http://www.sfgate.com/recipes/article/Fish-walk-the-plank-for-a-true-tribal-taste-2810825.php\">planked salmon\u003c/a> (a fish that, ironically, my Uncle “Kiwi” avoids, after decades of professional sea fishing) and crab with some fresh, seasonal vegetables. \u003ca href=\"http://redhook.com/\">Red Hook\u003c/a> beer, made locally since 1981, was the house beverage of choice. \u003c/p>\n\u003cp>There were restaurant adventures, too, mainly to family-friendly Thai or Mexican joints. Aunt Kelly, who had worked in the hospitality biz, told me all about chef \u003ca href=\"http://tomdouglas.com/\">Tom Douglas\u003c/a> as we noshed at his \u003ca href=\"http://tomdouglas.com/index.php?page=dahlia-lounge\">Dahlia Lounge\u003c/a>--even today, Douglas remains a prominent Seattle chef and restaurateur, cookbook author, spice rub line and all. Once this branch of my family moved to New Zealand, where my uncle is from, the frequency of my Seattle trips tapered off...almost completely. I was therefore very excited to return to Seattle recently to explore and eat. While I did find myself pining for folks who now live on the other side of the world, the city was still its welcoming and occasionally drizzly self. Here are food-centric spots that caught my attention:\u003c/p>\n\u003ch1>Theo Chocolate\u003c/h1>\n\u003cp>Ben Affleck is working with Theo Chocolate to create some rather good chocolate bars, via the \u003ca href=\"http://www.easterncongo.org/\">Eastern Congo Initiative\u003c/a> (ECI), which aims to help farmers in Africa's Eastern Congo. Affleck founded ECI and took a hands-on approach and inspected cocoa beans with Theo Chocolate CEO Joe Whinney. The Theo tour in the fun and funky Fremont neighborhood is a must-do and tour guests get discounted pricing on many sweet treats in the retail space. Sample, see, smell, and learn about chocolate in a historic 28,000-square-foot brick factory that in recent years housed the Red Hook Brewery and up until 1941 was home to the city’s electric trolley fleet. I liked the set up of the color-coded, hour-long tour, which made for an easy-to-follow visit of a site that is gearing up to make nearly six millions pounds of chocolate annually. \u003c/p>\n\u003ch1>Collections Café at Chihuly Garden and Glass\u003c/h1>\n\u003cp>Both the \u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Collections Café\u003c/a> and sister restaurant \u003ca href=\"http://www.spaceneedle.com/restaurant/menu.html\">Sky City\u003c/a> show their affinity to Slow Food Seattle through the quality of food preparation and ingredients as well as through the wine and craft beer lists. Sky City offers a memorable meal and spectacular views atop the Space Needle, yet it is spendy and more of a special occasion spot. \u003c/p>\n\u003cfigure id=\"attachment_62617\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Space-Needle-From-Chihuly600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Space-Needle-From-Chihuly600.jpg\" alt=\"View of Space Needle from Chihuly Garden and Glass Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-62617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of Space Needle from Chihuly Garden and Glass\u003cbr>Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Downstairs near the Chihuly Garden and Glass space, the daily menu efforts of chefs Ivan Szilak and \u003ca href=\"http://www.spaceneedle.com/skycity-restaurant/meet-the-chef/\">Jeff Maxfield\u003c/a> at Collections Café are gentler on the pocketbook. Dishes served in a space that is directly nestled under the \u003ca href=\"https://twitter.com/space_needle\">Space Needle\u003c/a> include crispy Beecher’s cheese curds (made nearby) with bourbon tomato jam, salmon shrimp cakes, and the dish that got Szilak his job -- chicken paprikás. Renowned glass artist \u003ca href=\"http://www.chihuly.com/\">Dale Chihuly\u003c/a>, whose world famous glass work and Americana collections can be viewed at the museum, is known to stop in regularly for the burger with red onion jam, bacon, Beecher’s Marco Polo and peppadew aioli. I grew up collecting stickers, dolls, and books—so the arrangement of collections (accordions, corkscrews, radios, etc.) under glass and hanging in the restaurant kept my attention. This is museum food, but the cooking and menu show a flair and variety that is worlds away from limp institutional fare. For summertime, chef Szilak plans on serving a Bourbon Ice Cream Coke Float for a decidedly adult dessert.\u003c/p>\n\u003cfigure id=\"attachment_62628\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Accordions-hang-Collections-Cafe800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Accordions-hang-Collections-Cafe800.jpg\" alt=\"Inside Collections Cafe. Photo: Mary Ladd\" width=\"800\" height=\"600\" class=\"size-full wp-image-62628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside Collections Cafe. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>The Whale Wins\u003c/h1>\n\u003cp>This is the newest restaurant from \u003ca href=\"http://www.thewhalewins.com/about.html\">Renee Erickson\u003c/a>, who has been cooking for over fifteen years and first broke into the culinary scene via her Boat Street Cafe and Kitchen. Renee has received accolades for her growing mini-empire of tasty restaurants that include Narwhal, an oyster mobile food truck. The James Beard Awards have come a-callin’ and Bon Appétit gave Erickson’s The Walrus and the Carpenter oyster restaurant a spot on its “20 Most Important Restaurants” list. One of the adorable factoids about Renee is that her mother, Shirlee, is involved with Renee’s Boat Street Pickles’ production.\u003c/p>\n\u003cfigure id=\"attachment_62612\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Chef-Renee-by-Mary400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Chef-Renee-by-Mary400.jpg\" alt=\"Renee Erickson at The Whale Wins. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-62612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Renee Erickson at The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Open-Kitchen-Whale-Wins1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Open-Kitchen-Whale-Wins1000.jpg\" alt=\"The open kitchen at The Whale Wins. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen at The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Over lunch at \u003ca href=\"http://www.thewhalewins.com/\">The Whale Wins\u003c/a> that included views of the treasured wood-fired oven, Renee told me this about Seattle’s culinary state: “I feel very lucky to be here. In the past six to seven years, the area has exploded. We have ‘the best of’ wine, cheese makers, cheese, everything.” (Renee’s wild huckleberry Eton mess dessert could easily be a contender for that “best of” list.) \u003c/p>\n\u003cfigure id=\"attachment_62614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Eton-Mess-Dessert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Eton-Mess-Dessert1000.jpg\" alt=\"Wild Huckleberry Eton Mess Dessert from The Whale Wins. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Huckleberry Eton Mess Dessert from The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>Matt’s in the Market\u003c/h1>\n\u003cp>The “fishwiches” from \u003ca href=\"http://www.mattsinthemarket.com/\">Matt’s in the Market\u003c/a> (includes killer views of the Pike Place Market) came highly recommended. Matt’s has expanded the restaurant seating area and serves six sandwiches daily, three with meat. While the falafel with pork cheeks sounded interesting, I was there for the fish. My steelhead fishwich with bacon, guacamole, miniature greens, and spicy aioli on brioche bread was a tad messy but worth the effort. Customers at the bar were enjoying a Mexican Fernet breakfast martini. The room with a view includes jovial staff in an open kitchen, big windows and fresh floral accents.\u003c/p>\n\u003cfigure id=\"attachment_62633\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Matts-Market600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Matts-Market600.jpg\" alt=\"View from Matt’s in the Market. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-62633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View from Matt’s in the Market. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62634\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/matt-market-fishwich10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/matt-market-fishwich10001.jpg\" alt=\"Matt’s in the Market Fishwich. Photo: Mary Ladd\" width=\"500\" class=\"size-full wp-image-62634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt’s in the Market Fishwich. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>Lola\u003c/h1>\n\u003cp>Food writer \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> pointed me to the Tom’s Big Breakfast at \u003ca href=\"http://tomdouglas.com/index.php?page=lola\">Lola\u003c/a>, saying, “It might change your life.” Lola is a Tom Douglas restaurant gem in Belltown, the kind of place for a \"power breakfast,” going by how many folks were there in business suits. For the uninitiated, Tom’s Big Breakfast has Mediterranean octopus with Florina peppers, onions, bacon, cilantro, and garlic yogurt. Octopus for breakfast? Sure, especially when it is tender and flavorful octopus cooked to perfection. The Big Breakfast also has eggs served sunny side up with toast. Another morning menu must is the donuts to order, which arrived in a paper bag that was shaken at the table—all the better to coat the donuts with sweet sugar that is only enhanced by seasonal jelly and vanilla mascarpone accoutrements. And yes, this Tom’s Big Breakfast is best shared. \u003c/p>\n\u003cfigure id=\"attachment_62620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Big-Breakfast600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Big-Breakfast600.jpg\" alt=\"Tom's Big Breakfast at Lola. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-62620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom's Big Breakfast at Lola. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62621\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Donuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Donuts1000.jpg\" alt=\"Donuts at Lola. Photo: Mary Ladd\" width=\"1000\" class=\"size-full wp-image-62621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donuts at Lola. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.theochocolate.com/factory-and-tours/\">Theo Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/sFWI7\">Map\u003c/a>\u003cbr>\n3400 Phinney Avenue N.\u003cbr>\nSeattle WA 98103\u003cbr>\n(206) 632-5100\u003cbr>\nFactory tours offered daily. Reservations strongly recommended. Book three to four weeks ahead.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theochocolate\">Theo Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theochocolate\">@theochocolate\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Collections Café at Chihuly Garden and Glass\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/V30eu\">Map\u003c/a>\u003cbr>\n305 Harrison St.\u003cbr>\nSeattle WA 98109\u003cbr>\n(206) 753-4935\u003cbr>\n\u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Website\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Chihuly-Garden-and-Glass/256743597681198\">Chihuly Garden and Glass\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chihulygg\">@chihulygg\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.thewhalewins.com/\">The Whale Wins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DaCz1\">Map\u003c/a>\u003cbr>\n3506 Stone Way North\u003cbr>\nSeattle, WA 98103\u003cbr>\n(206) 632-9425\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheWhaleWins\">The Whale Wins\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/Thewhalewins\">@Thewhalewins\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.mattsinthemarket.com/\">Matt’s in the Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\nPike Place Market\u003cbr>\n94 Pike St #32, Seattle, WA 98101\u003cbr>\n(206) 467-7909\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mattsinthemarket?fref=ts\">Matt's in the Market\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mattsinthemkt\">@mattsinthemkt\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://tomdouglas.com/index.php?page=lola\">Lola\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/zrVrz\">Map\u003c/a>\u003cbr>\n2000 4th Ave. Seattle, WA 98121\u003cbr>\n(206) 441-1430\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tdrestaurants\">Tom Douglas Restaurants\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TomDouglasCo\">@TomDouglasCo\u003c/a> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary’s trip was organized by the Chihuly Garden and Glass at Seattle Center.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Did you know that Ben Affleck is deeply involved with helping Eastern Congo farmers and works with Seattle's Theo Chocolate? Find out more about this chocolate, as well as what to eat at the Collections Café at Chihuly Garden and Glass and other fresh Seattle spots. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62606\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/benaffleck-joe1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/benaffleck-joe1000.jpg\" alt=\"Theo Chocolate CEO Joe Whinney and actor and Academy Award-winning movie director Ben Affleck inspect cocoa beans in eastern Congo. Photo: Piet Suess\" width=\"1000\" height=\"657\" class=\"size-full wp-image-62606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Theo Chocolate CEO Joe Whinney and actor and Academy Award-winning movie director Ben Affleck inspect cocoa beans in eastern Congo. Photo: Piet Suess\u003c/figcaption>\u003c/figure>\n\u003cp>A certain Seattle fair trade chocolate-maker has cozy ties to \u003ca href=\"https://twitter.com/BenAffleck\">Ben Affleck\u003c/a>. \u003ca href=\"http://en.wikipedia.org/wiki/Ben_Affleck\">Affleck\u003c/a> is known as much for his political activism as he is for his acting, directing, producing and “interesting” reveals on the state of his marriage to Jennifer Garner. More on Affleck and \u003ca href=\"https://www.theochocolate.com/\">Theo Chocolate\u003c/a> in a bit. \u003c/p>\n\u003cfigure id=\"attachment_62618\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Theo-cacao-nibs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Theo-cacao-nibs1000.jpg\" alt=\"Cacao nibs from Theo Chocolate. Photo: courtesy of Theo Chocolate\" width=\"1000\" height=\"665\" class=\"size-full wp-image-62618\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cacao nibs from Theo Chocolate. Photo: courtesy of Theo Chocolate\u003c/figcaption>\u003c/figure>\n\u003cp>During the Bay Area’s first dot-com, dot-gone boom in the late Nineties, I used to visit Seattle a few times a year for event work, often squeezing in a day or more with my family tribe up there. When my last box of pens, light-up balls and other dot-com collateral was safely shipped back to Silicon Valley, I’d hightail it to the Seattle ‘burb of Mukilteo, which looks over the Puget Sound, to rest and hang with my young cousins. The routine at my aunt and uncle’s home revolved around delicious home cookouts that reflected the local bounty—things like \u003ca href=\"http://www.sfgate.com/recipes/article/Fish-walk-the-plank-for-a-true-tribal-taste-2810825.php\">planked salmon\u003c/a> (a fish that, ironically, my Uncle “Kiwi” avoids, after decades of professional sea fishing) and crab with some fresh, seasonal vegetables. \u003ca href=\"http://redhook.com/\">Red Hook\u003c/a> beer, made locally since 1981, was the house beverage of choice. \u003c/p>\n\u003cp>There were restaurant adventures, too, mainly to family-friendly Thai or Mexican joints. Aunt Kelly, who had worked in the hospitality biz, told me all about chef \u003ca href=\"http://tomdouglas.com/\">Tom Douglas\u003c/a> as we noshed at his \u003ca href=\"http://tomdouglas.com/index.php?page=dahlia-lounge\">Dahlia Lounge\u003c/a>--even today, Douglas remains a prominent Seattle chef and restaurateur, cookbook author, spice rub line and all. Once this branch of my family moved to New Zealand, where my uncle is from, the frequency of my Seattle trips tapered off...almost completely. I was therefore very excited to return to Seattle recently to explore and eat. While I did find myself pining for folks who now live on the other side of the world, the city was still its welcoming and occasionally drizzly self. Here are food-centric spots that caught my attention:\u003c/p>\n\u003ch1>Theo Chocolate\u003c/h1>\n\u003cp>Ben Affleck is working with Theo Chocolate to create some rather good chocolate bars, via the \u003ca href=\"http://www.easterncongo.org/\">Eastern Congo Initiative\u003c/a> (ECI), which aims to help farmers in Africa's Eastern Congo. Affleck founded ECI and took a hands-on approach and inspected cocoa beans with Theo Chocolate CEO Joe Whinney. The Theo tour in the fun and funky Fremont neighborhood is a must-do and tour guests get discounted pricing on many sweet treats in the retail space. Sample, see, smell, and learn about chocolate in a historic 28,000-square-foot brick factory that in recent years housed the Red Hook Brewery and up until 1941 was home to the city’s electric trolley fleet. I liked the set up of the color-coded, hour-long tour, which made for an easy-to-follow visit of a site that is gearing up to make nearly six millions pounds of chocolate annually. \u003c/p>\n\u003ch1>Collections Café at Chihuly Garden and Glass\u003c/h1>\n\u003cp>Both the \u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Collections Café\u003c/a> and sister restaurant \u003ca href=\"http://www.spaceneedle.com/restaurant/menu.html\">Sky City\u003c/a> show their affinity to Slow Food Seattle through the quality of food preparation and ingredients as well as through the wine and craft beer lists. Sky City offers a memorable meal and spectacular views atop the Space Needle, yet it is spendy and more of a special occasion spot. \u003c/p>\n\u003cfigure id=\"attachment_62617\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Space-Needle-From-Chihuly600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Space-Needle-From-Chihuly600.jpg\" alt=\"View of Space Needle from Chihuly Garden and Glass Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-62617\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View of Space Needle from Chihuly Garden and Glass\u003cbr>Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Downstairs near the Chihuly Garden and Glass space, the daily menu efforts of chefs Ivan Szilak and \u003ca href=\"http://www.spaceneedle.com/skycity-restaurant/meet-the-chef/\">Jeff Maxfield\u003c/a> at Collections Café are gentler on the pocketbook. Dishes served in a space that is directly nestled under the \u003ca href=\"https://twitter.com/space_needle\">Space Needle\u003c/a> include crispy Beecher’s cheese curds (made nearby) with bourbon tomato jam, salmon shrimp cakes, and the dish that got Szilak his job -- chicken paprikás. Renowned glass artist \u003ca href=\"http://www.chihuly.com/\">Dale Chihuly\u003c/a>, whose world famous glass work and Americana collections can be viewed at the museum, is known to stop in regularly for the burger with red onion jam, bacon, Beecher’s Marco Polo and peppadew aioli. I grew up collecting stickers, dolls, and books—so the arrangement of collections (accordions, corkscrews, radios, etc.) under glass and hanging in the restaurant kept my attention. This is museum food, but the cooking and menu show a flair and variety that is worlds away from limp institutional fare. For summertime, chef Szilak plans on serving a Bourbon Ice Cream Coke Float for a decidedly adult dessert.\u003c/p>\n\u003cfigure id=\"attachment_62628\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Accordions-hang-Collections-Cafe800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Accordions-hang-Collections-Cafe800.jpg\" alt=\"Inside Collections Cafe. Photo: Mary Ladd\" width=\"800\" height=\"600\" class=\"size-full wp-image-62628\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Inside Collections Cafe. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>The Whale Wins\u003c/h1>\n\u003cp>This is the newest restaurant from \u003ca href=\"http://www.thewhalewins.com/about.html\">Renee Erickson\u003c/a>, who has been cooking for over fifteen years and first broke into the culinary scene via her Boat Street Cafe and Kitchen. Renee has received accolades for her growing mini-empire of tasty restaurants that include Narwhal, an oyster mobile food truck. The James Beard Awards have come a-callin’ and Bon Appétit gave Erickson’s The Walrus and the Carpenter oyster restaurant a spot on its “20 Most Important Restaurants” list. One of the adorable factoids about Renee is that her mother, Shirlee, is involved with Renee’s Boat Street Pickles’ production.\u003c/p>\n\u003cfigure id=\"attachment_62612\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Chef-Renee-by-Mary400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Chef-Renee-by-Mary400.jpg\" alt=\"Renee Erickson at The Whale Wins. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-62612\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Renee Erickson at The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62616\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Open-Kitchen-Whale-Wins1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Open-Kitchen-Whale-Wins1000.jpg\" alt=\"The open kitchen at The Whale Wins. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62616\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The open kitchen at The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Over lunch at \u003ca href=\"http://www.thewhalewins.com/\">The Whale Wins\u003c/a> that included views of the treasured wood-fired oven, Renee told me this about Seattle’s culinary state: “I feel very lucky to be here. In the past six to seven years, the area has exploded. We have ‘the best of’ wine, cheese makers, cheese, everything.” (Renee’s wild huckleberry Eton mess dessert could easily be a contender for that “best of” list.) \u003c/p>\n\u003cfigure id=\"attachment_62614\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Eton-Mess-Dessert1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Eton-Mess-Dessert1000.jpg\" alt=\"Wild Huckleberry Eton Mess Dessert from The Whale Wins. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62614\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wild Huckleberry Eton Mess Dessert from The Whale Wins. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>Matt’s in the Market\u003c/h1>\n\u003cp>The “fishwiches” from \u003ca href=\"http://www.mattsinthemarket.com/\">Matt’s in the Market\u003c/a> (includes killer views of the Pike Place Market) came highly recommended. Matt’s has expanded the restaurant seating area and serves six sandwiches daily, three with meat. While the falafel with pork cheeks sounded interesting, I was there for the fish. My steelhead fishwich with bacon, guacamole, miniature greens, and spicy aioli on brioche bread was a tad messy but worth the effort. Customers at the bar were enjoying a Mexican Fernet breakfast martini. The room with a view includes jovial staff in an open kitchen, big windows and fresh floral accents.\u003c/p>\n\u003cfigure id=\"attachment_62633\" class=\"wp-caption aligncenter\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Matts-Market600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Matts-Market600.jpg\" alt=\"View from Matt’s in the Market. Photo: Mary Ladd\" width=\"300\" class=\"size-full wp-image-62633\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">View from Matt’s in the Market. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62634\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/matt-market-fishwich10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/matt-market-fishwich10001.jpg\" alt=\"Matt’s in the Market Fishwich. Photo: Mary Ladd\" width=\"500\" class=\"size-full wp-image-62634\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Matt’s in the Market Fishwich. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003ch1>Lola\u003c/h1>\n\u003cp>Food writer \u003ca href=\"http://cookingwithamy.blogspot.com/\">Amy Sherman\u003c/a> pointed me to the Tom’s Big Breakfast at \u003ca href=\"http://tomdouglas.com/index.php?page=lola\">Lola\u003c/a>, saying, “It might change your life.” Lola is a Tom Douglas restaurant gem in Belltown, the kind of place for a \"power breakfast,” going by how many folks were there in business suits. For the uninitiated, Tom’s Big Breakfast has Mediterranean octopus with Florina peppers, onions, bacon, cilantro, and garlic yogurt. Octopus for breakfast? Sure, especially when it is tender and flavorful octopus cooked to perfection. The Big Breakfast also has eggs served sunny side up with toast. Another morning menu must is the donuts to order, which arrived in a paper bag that was shaken at the table—all the better to coat the donuts with sweet sugar that is only enhanced by seasonal jelly and vanilla mascarpone accoutrements. And yes, this Tom’s Big Breakfast is best shared. \u003c/p>\n\u003cfigure id=\"attachment_62620\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Big-Breakfast600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Big-Breakfast600.jpg\" alt=\"Tom's Big Breakfast at Lola. Photo: Mary Ladd\" width=\"400\" class=\"size-full wp-image-62620\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tom's Big Breakfast at Lola. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62621\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Donuts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Lola-Donuts1000.jpg\" alt=\"Donuts at Lola. Photo: Mary Ladd\" width=\"1000\" class=\"size-full wp-image-62621\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Donuts at Lola. Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.theochocolate.com/factory-and-tours/\">Theo Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/sFWI7\">Map\u003c/a>\u003cbr>\n3400 Phinney Avenue N.\u003cbr>\nSeattle WA 98103\u003cbr>\n(206) 632-5100\u003cbr>\nFactory tours offered daily. Reservations strongly recommended. Book three to four weeks ahead.\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theochocolate\">Theo Chocolate\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/theochocolate\">@theochocolate\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Collections Café at Chihuly Garden and Glass\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/V30eu\">Map\u003c/a>\u003cbr>\n305 Harrison St.\u003cbr>\nSeattle WA 98109\u003cbr>\n(206) 753-4935\u003cbr>\n\u003ca href=\"http://www.chihulygardenandglass.com/collections-caf%C3%A9\">Website\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Chihuly-Garden-and-Glass/256743597681198\">Chihuly Garden and Glass\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/chihulygg\">@chihulygg\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.thewhalewins.com/\">The Whale Wins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DaCz1\">Map\u003c/a>\u003cbr>\n3506 Stone Way North\u003cbr>\nSeattle, WA 98103\u003cbr>\n(206) 632-9425\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheWhaleWins\">The Whale Wins\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/Thewhalewins\">@Thewhalewins\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.mattsinthemarket.com/\">Matt’s in the Market\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong>\u003cbr>\nPike Place Market\u003cbr>\n94 Pike St #32, Seattle, WA 98101\u003cbr>\n(206) 467-7909\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/mattsinthemarket?fref=ts\">Matt's in the Market\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/mattsinthemkt\">@mattsinthemkt\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://tomdouglas.com/index.php?page=lola\">Lola\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/zrVrz\">Map\u003c/a>\u003cbr>\n2000 4th Ave. Seattle, WA 98121\u003cbr>\n(206) 441-1430\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tdrestaurants\">Tom Douglas Restaurants\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/TomDouglasCo\">@TomDouglasCo\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary’s trip was organized by the Chihuly Garden and Glass at Seattle Center.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Into the Cellar with Dave McLean: Brews & Dogpatch News",
"title": "Into the Cellar with Dave McLean: Brews & Dogpatch News",
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"content": "\u003cfigure id=\"attachment_62492\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\" alt=\"Magnolia Pub & Brewery on Haight Street\" width=\"500\" class=\"size-full wp-image-62492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Pub & Brewery on Haight Street\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62498\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\" alt=\"Dave McLean in the Magnolia Brewery basement\" width=\"250\" class=\"size-full wp-image-62498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave McLean in the Magnolia Brewery basement\u003c/figcaption>\u003c/figure>\n\u003cp>While the craft beer movement continues to rake in more fans willing to spend their hard-earned green on the finer beers in life, San Francisco-based Brewmaster Dave McLean remains a key figure to watch. Ever since he opened \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a> in the Haight in 1997, the spot has increasingly been a draw for those seeking Kalifornia Kolsch and Big Cypress Brown and cask-conditioned beer (Blue Bell Bitter, Spud's Boy IPA). There's also food with a local bent that covers favorites like Scotch eggs and a decadent Prather Ranch burger. McLean, who is on the Board of Directors for the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>, told us that even today, people are still shocked that the restaurant also houses a working brewery in the basement. He is close to opening a bigger, better, new \u003ca href=\"http://magnoliapub.com/dogpatch.html\">brewery\u003c/a> with BBQ offerings from the folks from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>... across town, in the morphing Dogpatch neighborhood. McClean also owns \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, which dishes up craft cocktails and bites right down the lane from Magnolia. We caught up in person recently to find out more about the new Dogpatch space and McLean's career. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62501\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\" alt=\"Quail Scotch eggs\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quail Scotch eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the new Magnolia Dogpatch brewery.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The whole move to go over there was basically driven by us not having enough beer production capacity here. We were already maxed out with continually growing the business and have a nice wholesale draft business. We were looking at the whole place craft beer has gotten to and it makes sense to grow in a more robust way. \u003c/p>\n\u003cp>We built Magnolia Brewery 15 years ago and it’s really a finite space—we can’t add another tank or vessel downstairs. We created a way to grow our business as well as grow our packaging and bottling. To give the amount of energy and attention needed to do this, I have broken things up into phase one and phase two.\u003c/p>\n\u003cp>We will open in the Dogpatch in very late June or early July. There are a lot of moving parts because we are also building a full service restaurant over there. With expanding, there’s always the fear of losing the thing you do well that makes you special. We want to focus on a few initial steps that are logical and get the brewery up and running and get the beer to taste the way we want it, which is no small task. For us, bigger and better things means doing packaged beer outside of the Bay Area and bigger distribution.\u003c/p>\n\u003cfigure id=\"attachment_62500\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\" alt=\" Magnolia’s Prather Ranch cheeseburger\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s Prather Ranch cheeseburger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you decide to work with the Namu Gaji folks, who will do the restaurant portion of the brewery?\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I think that honestly evolved organically out of mutual admiration. I’ve long been a huge fan of what they do since the Namu in Balboa opened. I love going there. They have amazing sake and I drink the beer we make there. They’ve been semi-regulars to Magnolia and Alembic, too. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will the Dogpatch brewery be similar and different to your other places? \u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_62499\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\" alt=\"Magnolia’s kegs\" width=\"250\" class=\"size-full wp-image-62499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s kegs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Nobody sees the brewery here because it’s tucked in the basement. Fifteen years later people still express shock that there is a brewery down there. With the new spot, people may think, “Hey, there’s a relatively large brewery here.” We’re not putting the brewery behind glass because that style doesn’t really appeal to me. Customers will certainly be exposed to this idea that you’re in a beer production facility. \u003c/p>\n\u003cp>In terms of the restaurant itself, the extended Magnolia family has grown and evolved. The everyday customer is most familiar with the relationships we have: Prather Ranch and Arnold Sutton. That’s what you taste when you eat and drink here. I think people understand who our extended family is. \u003c/p>\n\u003cp>There’s also the family of craftsman and artisans who have been creating with us. At the new place that will make for a similar look and feel. If it’s similar, it’s because we have some of the same people and we can almost finish each others sentences. The flip side of that is it’s an industrial space in a very different neighborhood across town. We’re very sensitive to not produce the “Haight Alembic Magnolia experience.” The only truly identical thread is the beer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s it like working with the City on the Dogpatch build out?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Everyone likes to complain about the city and I feel like I could. The most enthusiastic people we’ve seen are the Dogpatch residents and businesses. The neighborhood association was very welcoming and there’s already a sense of community there. It’s great to feel welcome and it really wasn’t an easy process to go through. Small artisan manufacturing is the kind of business the city wants to cultivate on the 3rd Street corridor. Some people in planning and the Mayor’s office of economic development are focused on the health of the neighborhood and that was kind of great. The planning and building department process can be convoluted and it definitely added a lot of time and cost to the project. No one can just make that go away.\u003c/p>\n\u003cp>[vimeo 59381997]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What beer are you brewing now that is more experimental? Where do your ideas come from?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I’m currently working on a potential family of beers from the same starting point using wooden barrels. The beer is blended with an unaged version of itself. Since I’ve got elements of time and space, I can stack in the new space and let the beers sit and do their thing. \u003c/p>\n\u003cp>We work with a farmer in England. Each year we started out trying one ton of malt which sounds like a lot but it got us through four or five batches of beer. This year since we had the space we can get malt and have it at Dogpatch and then bring it over here and use as needed. We have room to play around with it. \u003c/p>\n\u003cp>Inspiration comes from everywhere. There’s a general receptivity about ideas that strike you at time--in conversations with colleagues. Collaboration is the nature of our industry. We talk a lot online and in person. That fosters an environment. An idea can come from any time if you’re being open to it. Research is not the norm anymore, but it was at the beginning of my career.\u003c/p>\n\u003cfigure id=\"attachment_62502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\" alt=\"Magnolia Lunch scene\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Lunch scene\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think we are with craft beer production and appreciation in the Bay Area and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> In both cases it’s at an all time high. I don’t know if my peers 15-20 years ago were setting out to change the American beer industry. The American beer culture has changed. The share of the market that is craft beer is higher than people ever thought possible. \u003c/p>\n\u003cp>Just like the food movement, people are showing that they prefer to identify with things made in their back yard by people they know. Those same hallmarks are showing up in the craft beer world. Not that long ago that you had to go to a craft beer pub but now you can’t open a restaurant without a decent craft beer component. I would expect it for the Bay Area because this is the cradle of the craft beer movement. One could argue that only recently the Bay Area is realizing its potential for the craft beer community. \u003c/p>\n\u003cp>The rest of the country is definitely catching up. There are more interesting statistics --a vast majority of Americans live within ten miles of a craft brewery. That was a surprise.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your career and goals.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The nature of this craft beer movement at magnolia is that what’s possible continues to expand and that bucket gets bigger. It allows for this constant assessment and reformulation of vision.\u003c/p>\n\u003cp>In the beginning I was a 26 year-old home brewer. At that point the goal was surviving and not going out of business. The industry grew and we started making more beer. I got involved in events and had a history with people, which is important to add that to my vision. \u003c/p>\n\u003cp>This next growth spurt is a new level of visioning of what to do with the beer. I don't want to characterize things as doing it by the seat of our pants because there is strategic thinking involved. Yet some of the charm of what makes it fun to come to work is figuring out, “Where are we going with this?” \u003c/p>\n\u003cp>It’s not all been a super easy or rosy path to get here and I have made dumb mistakes. Thinking as a brewer that it is easy to run a restaurant was almost catastrophic mistake Number One. I hired friends, and we spent a lot of time nearly failing. Now I’d like to pivot off the trial and error period that’s lasted ten to fifteen years and make something that’s built to last.\u003c/p>\n\u003cp>Now that I’m in my forties, I think about the fact that there are breweries that outlive their founders. So it’s coming up with a succession plan. We’re going to grow the business and grow the brand. I’d like it to be such a great place to work that we keep folks for a long time. There’s a natural maturation when you manage and operate something that leaves a good mark. Being a bit bigger gives you more freedom and flexibility to create a better work place that’s more sustainable in all ways, not just in ingredient sourcing. I try to live up to that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints for beer and food?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We have such a community of people approaching their craft in the same way. When you go out, it’s “who do you want to check in on and see what they’re up to?” I subconsciously landed myself at the nexus of cocktails, craft beer and food.\u003c/p>\n\u003cp>I love the Ferry Building. My wife and I love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and our whole family loves the quesadilla roja con chicharon at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. I admire and look to Nopa and Nopalito to see how they do it – the folks there are kindred spirits. \u003c/p>\n\u003cp>Similarly, running into Bi-Rite Market’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> at events always feels like I’m with a long lost cousin or brother.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> is a familiar comfort spot. At the off peak times, it’s better and feels like an awesome San Francisco thing. That inspires me. I love that you can be hungry at three in the afternoon and find a place that’s doing killer drinks and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr's\u003c/a> burger at his 4505 Meats stand is always amazing. It’s an addiction.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xzGuo\">Map\u003c/a>\u003cbr>\n1398 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 864-7468\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Magnolia-Gastropub-Brewery/62902472652\">Magnolia Gastropub & Brewery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/magnoliapub\">@magnoliapub\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/JX1hR\">Map\u003c/a>\u003cbr>\n1725 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 666-0822\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Alembic/57162567265?fref=ts&rf=135646313172083\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/alembicbar\">@alembicbar\u003c/a>\u003c/p>\n\n",
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"excerpt": "Brewmaster Dave McLean dishes about his new Dogpatch brewery, set to open soon. McLean is the owner of the Magnolia Gastropub & Brewery and Alembic hotspots and shares about the state of craft beer (hint: we're in such a sweet spot for suds lovers). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_62492\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Pub-Young-Couple-In-Front600.jpg\" alt=\"Magnolia Pub & Brewery on Haight Street\" width=\"500\" class=\"size-full wp-image-62492\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Pub & Brewery on Haight Street\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_62498\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Dave-in-Brewery-Basement400.jpg\" alt=\"Dave McLean in the Magnolia Brewery basement\" width=\"250\" class=\"size-full wp-image-62498\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave McLean in the Magnolia Brewery basement\u003c/figcaption>\u003c/figure>\n\u003cp>While the craft beer movement continues to rake in more fans willing to spend their hard-earned green on the finer beers in life, San Francisco-based Brewmaster Dave McLean remains a key figure to watch. Ever since he opened \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a> in the Haight in 1997, the spot has increasingly been a draw for those seeking Kalifornia Kolsch and Big Cypress Brown and cask-conditioned beer (Blue Bell Bitter, Spud's Boy IPA). There's also food with a local bent that covers favorites like Scotch eggs and a decadent Prather Ranch burger. McLean, who is on the Board of Directors for the \u003ca href=\"http://sfbrewersguild.org/\">San Francisco Brewers Guild\u003c/a>, told us that even today, people are still shocked that the restaurant also houses a working brewery in the basement. He is close to opening a bigger, better, new \u003ca href=\"http://magnoliapub.com/dogpatch.html\">brewery\u003c/a> with BBQ offerings from the folks from \u003ca href=\"http://www.namusf.com/\">Namu\u003c/a>... across town, in the morphing Dogpatch neighborhood. McClean also owns \u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>, which dishes up craft cocktails and bites right down the lane from Magnolia. We caught up in person recently to find out more about the new Dogpatch space and McLean's career. His comments have been edited for length and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62501\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Scotch-eggs1000.jpg\" alt=\"Quail Scotch eggs\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62501\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quail Scotch eggs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about the new Magnolia Dogpatch brewery.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The whole move to go over there was basically driven by us not having enough beer production capacity here. We were already maxed out with continually growing the business and have a nice wholesale draft business. We were looking at the whole place craft beer has gotten to and it makes sense to grow in a more robust way. \u003c/p>\n\u003cp>We built Magnolia Brewery 15 years ago and it’s really a finite space—we can’t add another tank or vessel downstairs. We created a way to grow our business as well as grow our packaging and bottling. To give the amount of energy and attention needed to do this, I have broken things up into phase one and phase two.\u003c/p>\n\u003cp>We will open in the Dogpatch in very late June or early July. There are a lot of moving parts because we are also building a full service restaurant over there. With expanding, there’s always the fear of losing the thing you do well that makes you special. We want to focus on a few initial steps that are logical and get the brewery up and running and get the beer to taste the way we want it, which is no small task. For us, bigger and better things means doing packaged beer outside of the Bay Area and bigger distribution.\u003c/p>\n\u003cfigure id=\"attachment_62500\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Prather-burger-with-cheese1000.jpg\" alt=\" Magnolia’s Prather Ranch cheeseburger\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s Prather Ranch cheeseburger\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: How did you decide to work with the Namu Gaji folks, who will do the restaurant portion of the brewery?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I think that honestly evolved organically out of mutual admiration. I’ve long been a huge fan of what they do since the Namu in Balboa opened. I love going there. They have amazing sake and I drink the beer we make there. They’ve been semi-regulars to Magnolia and Alembic, too. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How will the Dogpatch brewery be similar and different to your other places? \u003c/strong> \u003c/p>\n\u003cfigure id=\"attachment_62499\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-kegs-to-the-left400.jpg\" alt=\"Magnolia’s kegs\" width=\"250\" class=\"size-full wp-image-62499\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia’s kegs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Nobody sees the brewery here because it’s tucked in the basement. Fifteen years later people still express shock that there is a brewery down there. With the new spot, people may think, “Hey, there’s a relatively large brewery here.” We’re not putting the brewery behind glass because that style doesn’t really appeal to me. Customers will certainly be exposed to this idea that you’re in a beer production facility. \u003c/p>\n\u003cp>In terms of the restaurant itself, the extended Magnolia family has grown and evolved. The everyday customer is most familiar with the relationships we have: Prather Ranch and Arnold Sutton. That’s what you taste when you eat and drink here. I think people understand who our extended family is. \u003c/p>\n\u003cp>There’s also the family of craftsman and artisans who have been creating with us. At the new place that will make for a similar look and feel. If it’s similar, it’s because we have some of the same people and we can almost finish each others sentences. The flip side of that is it’s an industrial space in a very different neighborhood across town. We’re very sensitive to not produce the “Haight Alembic Magnolia experience.” The only truly identical thread is the beer.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s it like working with the City on the Dogpatch build out?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> Everyone likes to complain about the city and I feel like I could. The most enthusiastic people we’ve seen are the Dogpatch residents and businesses. The neighborhood association was very welcoming and there’s already a sense of community there. It’s great to feel welcome and it really wasn’t an easy process to go through. Small artisan manufacturing is the kind of business the city wants to cultivate on the 3rd Street corridor. Some people in planning and the Mayor’s office of economic development are focused on the health of the neighborhood and that was kind of great. The planning and building department process can be convoluted and it definitely added a lot of time and cost to the project. No one can just make that go away.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What beer are you brewing now that is more experimental? Where do your ideas come from?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> I’m currently working on a potential family of beers from the same starting point using wooden barrels. The beer is blended with an unaged version of itself. Since I’ve got elements of time and space, I can stack in the new space and let the beers sit and do their thing. \u003c/p>\n\u003cp>We work with a farmer in England. Each year we started out trying one ton of malt which sounds like a lot but it got us through four or five batches of beer. This year since we had the space we can get malt and have it at Dogpatch and then bring it over here and use as needed. We have room to play around with it. \u003c/p>\n\u003cp>Inspiration comes from everywhere. There’s a general receptivity about ideas that strike you at time--in conversations with colleagues. Collaboration is the nature of our industry. We talk a lot online and in person. That fosters an environment. An idea can come from any time if you’re being open to it. Research is not the norm anymore, but it was at the beginning of my career.\u003c/p>\n\u003cfigure id=\"attachment_62502\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Magnolia-Shot-of-People-Eating1000.jpg\" alt=\"Magnolia Lunch scene\" width=\"1000\" height=\"750\" class=\"size-full wp-image-62502\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Magnolia Lunch scene\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think we are with craft beer production and appreciation in the Bay Area and nationally?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> In both cases it’s at an all time high. I don’t know if my peers 15-20 years ago were setting out to change the American beer industry. The American beer culture has changed. The share of the market that is craft beer is higher than people ever thought possible. \u003c/p>\n\u003cp>Just like the food movement, people are showing that they prefer to identify with things made in their back yard by people they know. Those same hallmarks are showing up in the craft beer world. Not that long ago that you had to go to a craft beer pub but now you can’t open a restaurant without a decent craft beer component. I would expect it for the Bay Area because this is the cradle of the craft beer movement. One could argue that only recently the Bay Area is realizing its potential for the craft beer community. \u003c/p>\n\u003cp>The rest of the country is definitely catching up. There are more interesting statistics --a vast majority of Americans live within ten miles of a craft brewery. That was a surprise.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your career and goals.\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The nature of this craft beer movement at magnolia is that what’s possible continues to expand and that bucket gets bigger. It allows for this constant assessment and reformulation of vision.\u003c/p>\n\u003cp>In the beginning I was a 26 year-old home brewer. At that point the goal was surviving and not going out of business. The industry grew and we started making more beer. I got involved in events and had a history with people, which is important to add that to my vision. \u003c/p>\n\u003cp>This next growth spurt is a new level of visioning of what to do with the beer. I don't want to characterize things as doing it by the seat of our pants because there is strategic thinking involved. Yet some of the charm of what makes it fun to come to work is figuring out, “Where are we going with this?” \u003c/p>\n\u003cp>It’s not all been a super easy or rosy path to get here and I have made dumb mistakes. Thinking as a brewer that it is easy to run a restaurant was almost catastrophic mistake Number One. I hired friends, and we spent a lot of time nearly failing. Now I’d like to pivot off the trial and error period that’s lasted ten to fifteen years and make something that’s built to last.\u003c/p>\n\u003cp>Now that I’m in my forties, I think about the fact that there are breweries that outlive their founders. So it’s coming up with a succession plan. We’re going to grow the business and grow the brand. I’d like it to be such a great place to work that we keep folks for a long time. There’s a natural maturation when you manage and operate something that leaves a good mark. Being a bit bigger gives you more freedom and flexibility to create a better work place that’s more sustainable in all ways, not just in ingredient sourcing. I try to live up to that. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your favorite local joints for beer and food?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We have such a community of people approaching their craft in the same way. When you go out, it’s “who do you want to check in on and see what they’re up to?” I subconsciously landed myself at the nexus of cocktails, craft beer and food.\u003c/p>\n\u003cp>I love the Ferry Building. My wife and I love \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and our whole family loves the quesadilla roja con chicharon at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. I admire and look to Nopa and Nopalito to see how they do it – the folks there are kindred spirits. \u003c/p>\n\u003cp>Similarly, running into Bi-Rite Market’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a> at events always feels like I’m with a long lost cousin or brother.\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> is a familiar comfort spot. At the off peak times, it’s better and feels like an awesome San Francisco thing. That inspires me. I love that you can be hungry at three in the afternoon and find a place that’s doing killer drinks and food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/05/farr-out-bay-area-eats-with-ryan-and-cesalee-farr-of-4505-meats/\">Ryan Farr's\u003c/a> burger at his 4505 Meats stand is always amazing. It’s an addiction.\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.magnoliapub.com/\">Magnolia Gastropub and Brewery\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xzGuo\">Map\u003c/a>\u003cbr>\n1398 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 864-7468\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Magnolia-Gastropub-Brewery/62902472652\">Magnolia Gastropub & Brewery\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/magnoliapub\">@magnoliapub\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.alembicbar.com/\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/JX1hR\">Map\u003c/a>\u003cbr>\n1725 Haight St.\u003cbr>\nSan Francisco CA 94117\u003cbr>\n(415) 666-0822\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Alembic/57162567265?fref=ts&rf=135646313172083\">The Alembic\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/alembicbar\">@alembicbar\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Burger Bonanza in the East Bay",
"title": "Burger Bonanza in the East Bay",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger2.jpg\" alt=\"Moxy burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62532\">\u003c/a>\u003c/p>\n\u003cp>These days, it seems like there's a new burger joint firing up a grill in the Bay Area every month. While there's three restaurants I consider my personal favorites -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/31/check-please-bay-area-reviews-roti-indian-bistro-chop-bar-park-tavern/\" target=\"_blank\">Chop Bar\u003c/a>'s at the top of my list, followed by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/29/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger/\" target=\"_blank\">Victory Burger\u003c/a> -- I recently checked out some of the latest arrivals to see if there were any promising new additions to the East Bay burger scene.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxysign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxysign.jpg\" alt=\"Moxy sign\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62531\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento Street, Berkeley, CA [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.547.6699\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Kitchen: 11:30am - 9:30pm; Bar: 11:30am - 11:30pm; Closed Mondays\u003c/p>\n\u003cp>Open since late April, Berkeley's Moxy Beer Garden has transformed the old Casa Vino wine bar into a spacious venue with plenty of seating for groups in their covered outdoor patio or near the main bar. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62530\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybar.jpg\" alt=\"Moxy bar\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62535\">\u003c/a>\u003c/p>\n\u003cp>They offer a wide selection of beers on tap from Drake's, Black Diamond, Thirsty Bear, 21st Amendment and several other local breweries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybeer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybeer.jpg\" alt=\"Moxy beer\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62526\">\u003c/a>\u003c/p>\n\u003cp>All of their beef is sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA, and bears the requisite imprimatur of quality meat: free-range, 100% grass-fed, hormone and antibiotic-free. Burgers are cooked medium rare unless you ask otherwise (and it's a nice touch when this is the default method of preparation.) \"The Burger\" ($9) comes with butter lettuce, ketchup, pickles and red onion on a soft bun with your choice of cheese -- I opted for Tillamook cheddar -- and it was excellent. Free from any extraneous garnishes and toppings, it was just a simple, juicy burger. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger.jpg\" alt=\"Moxy burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62527\">\u003c/a>\u003c/p>\n\u003cp>A small order of house-cut garlic fries ($3.50) is plenty for two people and comes with a side of chipotle aioli; these were perfectly crispy and garlicky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxygarlicfries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxygarlicfries.jpg\" alt=\"Moxy garlic fries\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62528\">\u003c/a>\u003c/p>\n\u003cp>Their Moroccan lamb burger ($10) with pickled red onion & feta mustard aioli was a wonderful combination of savory flavors (and the server assured us the lamb came from sustainable source as well, although I don't recall seeing it listed on the menu.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxylambburger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxylambburger.jpg\" alt=\"Moxy lamb burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62529\">\u003c/a>\u003c/p>\n\u003cp>With great service, an appealing menu and equipped with their own private parking lot, I predict this will be a popular spot when summertime rolls around.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thebureau510.com/\" target=\"_blank\">The Bureau 510\u003c/a>\u003c/strong>\u003cbr>\n5800 Hollis Street #150, Emeryville, CA [\u003ca href=\"http://goo.gl/maps/Ncsvn\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.595.1000\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theBureau510\" target=\"_blank\">TheBureau510\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon - Fri 11am–2:30pm; 4:30pm–10:00pm; Sat 11am–10pm; Sun 11am–3pm\u003c/p>\n\u003cp>From the same owner of the sleek \u003ca href=\"http://summersummerthai.com/\" target=\"_blank\">Summer Summer Thai\u003c/a> restaurant located right across Hollis Street in Emeryville, The Bureau 510 began serving its Niman Ranch beef burgers last December. With the menu designed by chef \u003ca href=\"http://sf.eater.com/archives/2012/12/17/four_seasons_chef_does_burgers_at_the_bureau_510.php\" target=\"_blank\">Edward Higgins of Quattro at the Four Seasons\u003c/a>, its eclectic dishes reflect a fusion of classic Americana and Asian flavors. There's the Louisiana-inspired catfish fillet, \"The Bayou,\" ($9) with creole remoulade; the \"Chips n' Salsa,\" ($9.50) with jalapeño, tortilla chips, roasted tomato salsa, cilantro, butter lettuce and nacho cheese on Acme sesame bun; and the \"Tempura\" ($9.50), a fried rock shrimp patty seasoned with wasabi mayo, seaweed slaw and a 'bun' crafted out of pressed fried rice -- just to name a few of their offerings.\u003c/p>\n\u003cp>Their creamy Caesar salad ($7) is topped with marinated anchovies and tossed with a liberal helping of homemade croutons (I'm taking an educated guess here and believe they were made with toasted bits of Acme's herb slab).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau3.jpg\">\u003cimg class=\"alignnone size-full wp-image-62386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau3.jpg\" alt=\"Caesar Salad\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The \"Nostalgia\" burger ($7.50) is a throwback to the basic burgers of drive-in diner days. Dressed with fresh butter lettuce, tomato, grilled onion and American cheese on an Acme bun, the Nostalgia burgers arrived with a side of housemade dill pickles and a piquant apple-poppy coleslaw. Overall the burgers were good, although there was more a bit more bun than burger; it took me a few bites before I reached the meat itself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau4.jpg\">\u003cimg class=\"alignnone size-full wp-image-62387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau4.jpg\" alt=\"Nostalgia\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>For another $2 you can add a crispy bucket of fries to your order; it's a generous helping that can easily accomodate 2-3 people and comes with a side of Sriracha mayonnaise. Or you can spring for the more decadent Parmesan fries for $3.50.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau5.jpg\">\u003cimg class=\"alignnone size-full wp-image-62388\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau5.jpg\" alt=\"Fries\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>With its spacious, modern interior and an outdoor patio for dining in warm weather, it's a fine spot for casual eats in Emeryville.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau1.jpg\">\u003cimg class=\"alignnone size-full wp-image-62384\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau1.jpg\" alt=\"Bureau 510 interior\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau2.jpg\">\u003cimg class=\"alignnone size-full wp-image-62385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau2.jpg\" alt=\"Bureau 510 interio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://grazzyburgers.com/\" target=\"_blank\">Grazzy Burgers\u003c/a>\u003c/strong>\u003cbr>\n747 San Pablo Avenue, Albany, CA [\u003ca href=\"http://goo.gl/maps/wTJCE\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.526.2999\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/GrazzyBurgers\" target=\"_blank\">GrazzyBurgers\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon - Thurs & Sun: 11am - 10pm; Fri & Sat: 11am - 11pm\u003c/p>\n\u003cp>Grazzy Burgers debuted this past March and prides itself on using ingredients from Bay Area farms, including \"100% grass-fed, corn-free diet, locally-sourced and pasture-raised beef\" for their burgers. (You can also order bison, lamb, chicken and salmon as non-red meat options.) So while I was impressed by their earnest mission statement, the food wasn't nearly as stellar as their intentions. The \"Grazzy Classic\" ($7.50) made with a 100% grass-fed beef patty, butter leaf lettuce, tomatoes, red onions, housemade pickles and aioli on an Acme bun was a tad dry -- even with the addition of Swiss cheese -- and not as flavorful as I'd hoped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger2.jpg\">\u003cimg class=\"alignnone size-full wp-image-62287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger2.jpg\" alt=\"Grazzy Classic Burger\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The Chicken Katsu Japanese-style breaded chicken breast sandwich ($8.75) was overwhelmed by its Asian slaw, roasted tomato and red onion toppings, although the chicken itself and the Thai basil aioli dressing were delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger3.jpg\">\u003cimg class=\"alignnone size-full wp-image-62288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger3.jpg\" alt=\"Chicken Katsu Burger\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The hand-cut fries ($3.50, and you can top them with garlic, herbs or parmesan for an additional charge) were tasty, but the server brought them to me well after the burgers arrived. Unfortunately, service was somewhat uneven throughout the night, but hopefully they've smoothed out the glitches with their waitstaff since my visit in early April.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger4.jpg\">\u003cimg class=\"alignnone size-full wp-image-62289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger4.jpg\" alt=\"Hand-cut fries\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Grazzy Burgers is still a notch above your average bar fare and is adjacent to the \u003ca href=\"http://www.albanytaproom.com/\" target=\"_blank\">Albany Tap Room\u003c/a>, which has a diverse selection of beers on tap and for sale. You can order your food directly from one of the bar's servers while enjoying a Belgian blonde ale.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger1.jpg\">\u003cimg class=\"alignnone size-full wp-image-62286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger1.jpg\" alt=\"The beer selection at Albany Tap Room\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "62285 http://blogs.kqed.org/bayareabites/?p=62285",
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"excerpt": "Moxy Burger, The Bureau 510 and Grazzy Burgers are several of the latest arrivals to the East Bay burger scene.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger2.jpg\" alt=\"Moxy burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62532\">\u003c/a>\u003c/p>\n\u003cp>These days, it seems like there's a new burger joint firing up a grill in the Bay Area every month. While there's three restaurants I consider my personal favorites -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/31/check-please-bay-area-reviews-roti-indian-bistro-chop-bar-park-tavern/\" target=\"_blank\">Chop Bar\u003c/a>'s at the top of my list, followed by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/15/true-burger/\">Trueburger\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/29/actual-cafes-sal-bednarz-kickstarts-a-new-venture-victory-burger/\" target=\"_blank\">Victory Burger\u003c/a> -- I recently checked out some of the latest arrivals to see if there were any promising new additions to the East Bay burger scene.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxysign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxysign.jpg\" alt=\"Moxy sign\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62531\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://moxybeergarden.com/\" target=\"_blank\">Moxy Beer Garden\u003c/a>\u003c/strong>\u003cbr>\n3136 Sacramento Street, Berkeley, CA [\u003ca href=\"http://goo.gl/maps/qpB3l\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.547.6699\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/Moxy/347734152001996\" target=\"_blank\">Moxy\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Kitchen: 11:30am - 9:30pm; Bar: 11:30am - 11:30pm; Closed Mondays\u003c/p>\n\u003cp>Open since late April, Berkeley's Moxy Beer Garden has transformed the old Casa Vino wine bar into a spacious venue with plenty of seating for groups in their covered outdoor patio or near the main bar. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxypatio.jpg\" alt=\"Moxy patio\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62530\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybar.jpg\" alt=\"Moxy bar\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62535\">\u003c/a>\u003c/p>\n\u003cp>They offer a wide selection of beers on tap from Drake's, Black Diamond, Thirsty Bear, 21st Amendment and several other local breweries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybeer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxybeer.jpg\" alt=\"Moxy beer\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62526\">\u003c/a>\u003c/p>\n\u003cp>All of their beef is sourced from \u003ca href=\"http://www.pacificpastures.com/\" target=\"_blank\">Pacific Pastures Farm\u003c/a> in Hydesville, CA, and bears the requisite imprimatur of quality meat: free-range, 100% grass-fed, hormone and antibiotic-free. Burgers are cooked medium rare unless you ask otherwise (and it's a nice touch when this is the default method of preparation.) \"The Burger\" ($9) comes with butter lettuce, ketchup, pickles and red onion on a soft bun with your choice of cheese -- I opted for Tillamook cheddar -- and it was excellent. Free from any extraneous garnishes and toppings, it was just a simple, juicy burger. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxyburger.jpg\" alt=\"Moxy burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62527\">\u003c/a>\u003c/p>\n\u003cp>A small order of house-cut garlic fries ($3.50) is plenty for two people and comes with a side of chipotle aioli; these were perfectly crispy and garlicky. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxygarlicfries.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxygarlicfries.jpg\" alt=\"Moxy garlic fries\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62528\">\u003c/a>\u003c/p>\n\u003cp>Their Moroccan lamb burger ($10) with pickled red onion & feta mustard aioli was a wonderful combination of savory flavors (and the server assured us the lamb came from sustainable source as well, although I don't recall seeing it listed on the menu.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxylambburger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/moxylambburger.jpg\" alt=\"Moxy lamb burger\" width=\"1000\" height=\"561\" class=\"aligncenter size-full wp-image-62529\">\u003c/a>\u003c/p>\n\u003cp>With great service, an appealing menu and equipped with their own private parking lot, I predict this will be a popular spot when summertime rolls around.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://thebureau510.com/\" target=\"_blank\">The Bureau 510\u003c/a>\u003c/strong>\u003cbr>\n5800 Hollis Street #150, Emeryville, CA [\u003ca href=\"http://goo.gl/maps/Ncsvn\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.595.1000\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/theBureau510\" target=\"_blank\">TheBureau510\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon - Fri 11am–2:30pm; 4:30pm–10:00pm; Sat 11am–10pm; Sun 11am–3pm\u003c/p>\n\u003cp>From the same owner of the sleek \u003ca href=\"http://summersummerthai.com/\" target=\"_blank\">Summer Summer Thai\u003c/a> restaurant located right across Hollis Street in Emeryville, The Bureau 510 began serving its Niman Ranch beef burgers last December. With the menu designed by chef \u003ca href=\"http://sf.eater.com/archives/2012/12/17/four_seasons_chef_does_burgers_at_the_bureau_510.php\" target=\"_blank\">Edward Higgins of Quattro at the Four Seasons\u003c/a>, its eclectic dishes reflect a fusion of classic Americana and Asian flavors. There's the Louisiana-inspired catfish fillet, \"The Bayou,\" ($9) with creole remoulade; the \"Chips n' Salsa,\" ($9.50) with jalapeño, tortilla chips, roasted tomato salsa, cilantro, butter lettuce and nacho cheese on Acme sesame bun; and the \"Tempura\" ($9.50), a fried rock shrimp patty seasoned with wasabi mayo, seaweed slaw and a 'bun' crafted out of pressed fried rice -- just to name a few of their offerings.\u003c/p>\n\u003cp>Their creamy Caesar salad ($7) is topped with marinated anchovies and tossed with a liberal helping of homemade croutons (I'm taking an educated guess here and believe they were made with toasted bits of Acme's herb slab).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau3.jpg\">\u003cimg class=\"alignnone size-full wp-image-62386\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau3.jpg\" alt=\"Caesar Salad\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The \"Nostalgia\" burger ($7.50) is a throwback to the basic burgers of drive-in diner days. Dressed with fresh butter lettuce, tomato, grilled onion and American cheese on an Acme bun, the Nostalgia burgers arrived with a side of housemade dill pickles and a piquant apple-poppy coleslaw. Overall the burgers were good, although there was more a bit more bun than burger; it took me a few bites before I reached the meat itself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau4.jpg\">\u003cimg class=\"alignnone size-full wp-image-62387\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau4.jpg\" alt=\"Nostalgia\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>For another $2 you can add a crispy bucket of fries to your order; it's a generous helping that can easily accomodate 2-3 people and comes with a side of Sriracha mayonnaise. Or you can spring for the more decadent Parmesan fries for $3.50.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau5.jpg\">\u003cimg class=\"alignnone size-full wp-image-62388\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau5.jpg\" alt=\"Fries\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>With its spacious, modern interior and an outdoor patio for dining in warm weather, it's a fine spot for casual eats in Emeryville.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau1.jpg\">\u003cimg class=\"alignnone size-full wp-image-62384\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau1.jpg\" alt=\"Bureau 510 interior\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau2.jpg\">\u003cimg class=\"alignnone size-full wp-image-62385\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/bureau2.jpg\" alt=\"Bureau 510 interio\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://grazzyburgers.com/\" target=\"_blank\">Grazzy Burgers\u003c/a>\u003c/strong>\u003cbr>\n747 San Pablo Avenue, Albany, CA [\u003ca href=\"http://goo.gl/maps/wTJCE\" target=\"_blank\">map\u003c/a>]\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.526.2999\u003cbr>\n\u003cstrong>Facebook\u003c/strong>: \u003ca href=\"https://www.facebook.com/GrazzyBurgers\" target=\"_blank\">GrazzyBurgers\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon - Thurs & Sun: 11am - 10pm; Fri & Sat: 11am - 11pm\u003c/p>\n\u003cp>Grazzy Burgers debuted this past March and prides itself on using ingredients from Bay Area farms, including \"100% grass-fed, corn-free diet, locally-sourced and pasture-raised beef\" for their burgers. (You can also order bison, lamb, chicken and salmon as non-red meat options.) So while I was impressed by their earnest mission statement, the food wasn't nearly as stellar as their intentions. The \"Grazzy Classic\" ($7.50) made with a 100% grass-fed beef patty, butter leaf lettuce, tomatoes, red onions, housemade pickles and aioli on an Acme bun was a tad dry -- even with the addition of Swiss cheese -- and not as flavorful as I'd hoped.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger2.jpg\">\u003cimg class=\"alignnone size-full wp-image-62287\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger2.jpg\" alt=\"Grazzy Classic Burger\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The Chicken Katsu Japanese-style breaded chicken breast sandwich ($8.75) was overwhelmed by its Asian slaw, roasted tomato and red onion toppings, although the chicken itself and the Thai basil aioli dressing were delicious.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger3.jpg\">\u003cimg class=\"alignnone size-full wp-image-62288\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger3.jpg\" alt=\"Chicken Katsu Burger\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>The hand-cut fries ($3.50, and you can top them with garlic, herbs or parmesan for an additional charge) were tasty, but the server brought them to me well after the burgers arrived. Unfortunately, service was somewhat uneven throughout the night, but hopefully they've smoothed out the glitches with their waitstaff since my visit in early April.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger4.jpg\">\u003cimg class=\"alignnone size-full wp-image-62289\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger4.jpg\" alt=\"Hand-cut fries\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Grazzy Burgers is still a notch above your average bar fare and is adjacent to the \u003ca href=\"http://www.albanytaproom.com/\" target=\"_blank\">Albany Tap Room\u003c/a>, which has a diverse selection of beers on tap and for sale. You can order your food directly from one of the bar's servers while enjoying a Belgian blonde ale.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger1.jpg\">\u003cimg class=\"alignnone size-full wp-image-62286\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/albanyburger1.jpg\" alt=\"The beer selection at Albany Tap Room\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Exploratorium Elevates Museum Eating Experience",
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"content": "\u003cfigure id=\"attachment_61994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exploratorium-view1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exploratorium-view1000.jpg\" alt=\"Diners enjoy stellar water views at the Exploratorium's Seaglass restaurant.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-61994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Exploratorium's new digs boast stellar water views. Photo: Amy Snyder\u003c/figcaption>\u003c/figure>\n\u003cp>The museum cafe, long a place of soggy sandwiches and mediocre meals, is getting a makeover in the Bay Area. Case in point: The recently reopened \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> in new digs at Pier 15 in San Francisco, which offers creative fare tied to the mission of the museum, known for its interactive exhibits and playful approach, designed to encourage curiosity and experimentation.\u003c/p>\n\u003cp>Think seawater cocktails. Honeycomb with almonds and apricots. And living or fermented foods.\u003c/p>\n\u003cp>Visitors have \u003ca href=\"http://www.exploratorium.edu/visit/restaurant-cafe\">three eating options\u003c/a>: The 200-seat Seaglass restaurant, complete with panoramic views, a glass-topped raw bar, and open kitchen, which serves up familiar, family-friendly fare like tacos, pizza, and sandwiches -- albeit with a sustainable pedigree -- along with more adventurous eats such as marinated sardines, batter-fried green beans, and kelp salad with quinoa. There's even a local riff on \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/oct/27/how-to-cook-perfect-welsh-rarebit\">Welsh Rarebit\u003c/a> (that's gussied up grilled cheese to the uninitiated.) A full-bar serves cocktails promising a taste of the sea and in-vogue drinking vinegars known as shrubs. Near the museum's Embarcadero entrance, the Seismic Joint offers take-away chow such as a chickpea-battered fish fingers, various spins on clam chowder, salads, and sandwiches. Mobile food trikes (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\">built by Luigi Oldani and crew of CRO Cafe\u003c/a>) roam the floors, peddling espresso \u003ca href=\"http://www.thanksgivingcoffee.com/\">Thanksgiving\u003c/a> coffee, baked goods, and Strauss organic soft-serve ice cream.\u003c/p>\n\u003cp>The culinary duo behind the Exploratorium's restaurant menu features acclaimed chef Loretta Keller of \u003ca href=\"http://coco500.com/\">Coco500\u003c/a>, a perennial \u003ca href=\"http://www.sfchronicle.com/food/collection/Premium-Top-100-22959.php\">\u003cem>Chronicle\u003c/em> Top 100 restaurant\u003c/a>, and her Coco500 partner, catering operations manager Clay Reynolds. The pair, who previously partnered with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> of \u003ca href=\"http://www.slanteddoor.com/family\">Slanted Door\u003c/a> fame to run \u003ca href=\"http://themossroom.com/\">The Moss Room\u003c/a> at \u003ca href=\"http://www.calacademy.org/\">The California Academy of Sciences\u003c/a>, have teamed up with \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>, known for its emphasis on scratch cooking with sustainably sourced ingredients, for the Exploratorium's edible enterprises to form the \u003ca href=\"http://www.curiositycatering.com/\">Curiosity Catering Company\u003c/a>.\u003c/p>\n\u003cp>Keller talked with BAB about her plans to feed people well \u003cem>and\u003c/em> offer a side of education at the Exploratorium.\u003c/p>\n\u003cfigure id=\"attachment_61993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Clay_Loretta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Clay_Loretta1000.jpg\" alt=\"Loretta Keller and Clay Reynolds join forces at the Exploratorium. Photo: Gayle Laird\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clay Reynolds and Loretta Keller join forces at the Exploratorium. Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What got you excited about creating food for the Exploratorium?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What resonated with me about this project was a sense of place. The Exploratorium moved from this dark, cavernous space to a venue 800 feet over the water. Place is both a subject to explore and engage with at the Exploratorium. For me that means something in terms of food but also as a human being.\u003c/p>\n\u003cp>The environment and human experience, that's everything to me. The importance of farming and where our food comes from is a very familiar mantra in the Bay Area. When you spend as much time as I do as a professional inside the food industry here you can get to a point where you're in your own zip code. It can become precious and you can lose sight of the fact that our work is not done.\u003c/p>\n\u003cp>More than any other reason to be involved here, the museum offers a new and incredibly creative, intelligent and organic opportunity to do work on environmental consciousness, sustainability, and awareness around food and the planet. The Exploratorium is a great way to shake things up and have people engage with an exhibit in a hands-on way. That's where the learning begins.\u003c/p>\n\u003cp>\u003cstrong>Is that where the honeycomb comes in?\u003c/strong>\u003c/p>\n\u003cp>Yes. The honeybee is in peril so by serving the honeycomb I'm hoping to help people stop and think and connect the bee with the almonds and the apricots -- that's why those things are always going to accompany the honeycomb. We want it to be a real exhibit and educational model that people will become intrigued by and realize how endangered bees are, which means your almonds are endangered, and all your stone fruit is endangered, and a whole way of eating is at risk. Bees are struggling with so many things right now; they're overworked and experience bee jet lag. Bees want to winter in Florida, but instead almond growers in California pay exorbitant prices to have them flown or trucked here and put to work to meet demand. California is the biggest producer of almonds in the world, something like 70 percent, and people just take that for granted. \u003c/p>\n\u003cfigure id=\"attachment_61997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass1000.jpg\" alt=\"Japanese chef Sachio Kojima, who developed fervent fans for his sushi over the years, heads up Seaglass's seafood and fermentation section. Photo: Gayle Laird\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese chef Sachio Kojima, who developed fervent fans for his sushi over the years, heads up Seaglass's seafood and fermentation section. Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How are you incorporating living and fermented foods into the menu?\u003c/strong>\u003c/p>\n\u003cp>We are so lucky to have master chef Sachio Kojima, who had his own popular restaurant, Kabuto Sushi A&S, on Geary for more than 20 years, come on as our director of fermentation. He's making seaweed and kelp salads, with kelp gathered from Marin, Mendocino, and Monterey counties, we'll have algae on the menu too. And from our pickling program, we'll offer traditional Japanese pickles, kimchi, and sauerkraut.\u003c/p>\n\u003cfigure id=\"attachment_61996\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass_sushiMap960x453.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass_sushiMap960x453.jpg\" alt=\"Visitors to the Exploratorium's Seaglass restaurant can order from a raw bar full of sustainable seafood. Photo: Gayle Laird\" width=\"960\" height=\"453\" class=\"size-full wp-image-61996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to the Exploratorium's Seaglass restaurant can order from a raw bar full of sustainable seafood.\u003cbr>Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where does sustainable seafood fit in?\u003c/strong>\u003c/p>\n\u003cp>We are doing an ocean bar, serving sushi, sashimi, and oysters that Sachio oversees as well. It's all West Coast, Monterey Bay Watch-sanctioned seafood.\u003c/p>\n\u003cp>We missed the herring run this season but we'll be serving herring next Spring. And we'll serve anchovies in season too; these are really the last of the commercial fisheries within the bay. People have to understand that their choices are becoming so limited with regards to fish. There are very few wild fish that are sustainable. So we'll be serving what people think of as bait and also serving whole fish. That starts a conversation in the U.S. because most people here are not used to seeing a whole fish or bait on a plate.\u003c/p>\n\u003cfigure id=\"attachment_61995\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sea.grape_.keller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sea.grape_.keller.jpg\" alt=\"Sea grapes add a salty kick to cocktails at the Exploratorium. Photo: Loretta Keller\" width=\"640\" height=\"478\" class=\"size-full wp-image-61995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sea grapes add a salty kick to cocktails at the Exploratorium. Photo: Loretta Keller\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about seawater and its connection to the new space?\u003c/strong>\u003c/p>\n\u003cp>My partner Clay Reynolds wanted to serve filtered seawater to drink, but the technology isn't quite there. And then we wanted to run the dishwasher on seawater but it became clear that that was a whole project on its own. But the \u003ca href=\"http://www.sfchronicle.com/science/article/Exploratorium-sets-Net-Zero-energy-goal-4422432.php\">Exploratorium is using seawater to heat the building\u003c/a>, which is quite extraordinary.\u003c/p>\n\u003cp>We're using seawater in a cocktail. It turns out that the health department doesn't recognize seawater as a consumable, so we're not allowed to serve seawater per se. But there are kelps available that contain seawater, and there's a Monterey County kelp called sea grape, that we add to our signature martini, which tastes great with a little bit of seawater. So we're garnishing the drink with this kelp whose buds are full of seawater, when you burst them in your mouth you get a nice jolt of salt.\u003c/p>\n\u003cp>We're including seawater in other ways in the restaurant too. The multi-hued glass tiles are based on a museum exhibit called \"Color of Water.\" To create the piece, a fixed-position camera took time-lapse photos of the bay, the color variations are caused by sunlight, tides, and microorganisms.\u003c/p>\n\u003cp>The piece in the dining room called \"Thermal Mixing\" also demonstrates the dynamics of the bay: It's a triptych of panels of colored water of different temperatures that swirl like giant mood rings on the back wall. \"Icy Bodies\" is an exhibit where fragments of dry ice are pushed into a tank and spin around like comets across a sheet of water below a glass-topped bar. All these are nods to one of the most extraordinary places on the planet for moving water.\u003c/p>\n\u003cp>\u003cstrong>What role does food play at the museum?\u003c/strong>\u003c/p>\n\u003cp>By and large, with few exceptions, the food served at museums in this country is like prison food, just terrible. All this money was being spent on creating the new Exploratorium, which is a gift to residents and visitors of San Francisco, and so it's critical that the food match the museum and its surroundings.\u003c/p>\n\u003cp>First and foremost we want to serve healthy, well-prepared fresh food to the museum goers, that's our mandate. The challenge within that framework is to build in education, implicitly and explicitly, about sustainability. I get to be creative and think outside the box. We plan to do corn education tied to an exhibit and blind wine tastings at our adult nights. At the Exploratorium it's not about looking at stuff, it's about interacting with stuff. There's an intimacy here that provides a direct way to get to people's minds. And food has always been a great platform to reach people because it is so intimate and it's a necessity; people have to eat every day. There aren't that many mediums that offer that.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>The restaurant is open during regular museum hours: Tuesday-Sunday 10am-5pm; Wednesday evenings until 10pm; every Thursday evening adults only (ages 18 and up) 6pm-10pm. It caters primarily to museum guests, but the public can access the restaurant from an exterior entrance.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Chef Loretta Keller, the force behind the Exploratorium's new culinary options, talks bee jet lag, living foods, and seawater cocktails with BAB's Sarah Henry.",
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"description": "Chef Loretta Keller, the force behind the Exploratorium's new culinary options, talks bee jet lag, living foods, and seawater cocktails with BAB's Sarah Henry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61994\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exploratorium-view1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/exploratorium-view1000.jpg\" alt=\"Diners enjoy stellar water views at the Exploratorium's Seaglass restaurant.\" width=\"1000\" height=\"705\" class=\"size-full wp-image-61994\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Exploratorium's new digs boast stellar water views. Photo: Amy Snyder\u003c/figcaption>\u003c/figure>\n\u003cp>The museum cafe, long a place of soggy sandwiches and mediocre meals, is getting a makeover in the Bay Area. Case in point: The recently reopened \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> in new digs at Pier 15 in San Francisco, which offers creative fare tied to the mission of the museum, known for its interactive exhibits and playful approach, designed to encourage curiosity and experimentation.\u003c/p>\n\u003cp>Think seawater cocktails. Honeycomb with almonds and apricots. And living or fermented foods.\u003c/p>\n\u003cp>Visitors have \u003ca href=\"http://www.exploratorium.edu/visit/restaurant-cafe\">three eating options\u003c/a>: The 200-seat Seaglass restaurant, complete with panoramic views, a glass-topped raw bar, and open kitchen, which serves up familiar, family-friendly fare like tacos, pizza, and sandwiches -- albeit with a sustainable pedigree -- along with more adventurous eats such as marinated sardines, batter-fried green beans, and kelp salad with quinoa. There's even a local riff on \u003ca href=\"http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/oct/27/how-to-cook-perfect-welsh-rarebit\">Welsh Rarebit\u003c/a> (that's gussied up grilled cheese to the uninitiated.) A full-bar serves cocktails promising a taste of the sea and in-vogue drinking vinegars known as shrubs. Near the museum's Embarcadero entrance, the Seismic Joint offers take-away chow such as a chickpea-battered fish fingers, various spins on clam chowder, salads, and sandwiches. Mobile food trikes (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/27/a-cozy-coffee-spot-in-oaklands-temescal-alley-the-cro-cafe/\">built by Luigi Oldani and crew of CRO Cafe\u003c/a>) roam the floors, peddling espresso \u003ca href=\"http://www.thanksgivingcoffee.com/\">Thanksgiving\u003c/a> coffee, baked goods, and Strauss organic soft-serve ice cream.\u003c/p>\n\u003cp>The culinary duo behind the Exploratorium's restaurant menu features acclaimed chef Loretta Keller of \u003ca href=\"http://coco500.com/\">Coco500\u003c/a>, a perennial \u003ca href=\"http://www.sfchronicle.com/food/collection/Premium-Top-100-22959.php\">\u003cem>Chronicle\u003c/em> Top 100 restaurant\u003c/a>, and her Coco500 partner, catering operations manager Clay Reynolds. The pair, who previously partnered with \u003ca href=\"http://charlesphan.com/\">Charles Phan\u003c/a> of \u003ca href=\"http://www.slanteddoor.com/family\">Slanted Door\u003c/a> fame to run \u003ca href=\"http://themossroom.com/\">The Moss Room\u003c/a> at \u003ca href=\"http://www.calacademy.org/\">The California Academy of Sciences\u003c/a>, have teamed up with \u003ca href=\"http://www.bamco.com/\">Bon Appetit Management Company\u003c/a>, known for its emphasis on scratch cooking with sustainably sourced ingredients, for the Exploratorium's edible enterprises to form the \u003ca href=\"http://www.curiositycatering.com/\">Curiosity Catering Company\u003c/a>.\u003c/p>\n\u003cp>Keller talked with BAB about her plans to feed people well \u003cem>and\u003c/em> offer a side of education at the Exploratorium.\u003c/p>\n\u003cfigure id=\"attachment_61993\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Clay_Loretta1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/Clay_Loretta1000.jpg\" alt=\"Loretta Keller and Clay Reynolds join forces at the Exploratorium. Photo: Gayle Laird\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61993\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clay Reynolds and Loretta Keller join forces at the Exploratorium. Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What got you excited about creating food for the Exploratorium?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What resonated with me about this project was a sense of place. The Exploratorium moved from this dark, cavernous space to a venue 800 feet over the water. Place is both a subject to explore and engage with at the Exploratorium. For me that means something in terms of food but also as a human being.\u003c/p>\n\u003cp>The environment and human experience, that's everything to me. The importance of farming and where our food comes from is a very familiar mantra in the Bay Area. When you spend as much time as I do as a professional inside the food industry here you can get to a point where you're in your own zip code. It can become precious and you can lose sight of the fact that our work is not done.\u003c/p>\n\u003cp>More than any other reason to be involved here, the museum offers a new and incredibly creative, intelligent and organic opportunity to do work on environmental consciousness, sustainability, and awareness around food and the planet. The Exploratorium is a great way to shake things up and have people engage with an exhibit in a hands-on way. That's where the learning begins.\u003c/p>\n\u003cp>\u003cstrong>Is that where the honeycomb comes in?\u003c/strong>\u003c/p>\n\u003cp>Yes. The honeybee is in peril so by serving the honeycomb I'm hoping to help people stop and think and connect the bee with the almonds and the apricots -- that's why those things are always going to accompany the honeycomb. We want it to be a real exhibit and educational model that people will become intrigued by and realize how endangered bees are, which means your almonds are endangered, and all your stone fruit is endangered, and a whole way of eating is at risk. Bees are struggling with so many things right now; they're overworked and experience bee jet lag. Bees want to winter in Florida, but instead almond growers in California pay exorbitant prices to have them flown or trucked here and put to work to meet demand. California is the biggest producer of almonds in the world, something like 70 percent, and people just take that for granted. \u003c/p>\n\u003cfigure id=\"attachment_61997\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass1000.jpg\" alt=\"Japanese chef Sachio Kojima, who developed fervent fans for his sushi over the years, heads up Seaglass's seafood and fermentation section. Photo: Gayle Laird\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Japanese chef Sachio Kojima, who developed fervent fans for his sushi over the years, heads up Seaglass's seafood and fermentation section. Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How are you incorporating living and fermented foods into the menu?\u003c/strong>\u003c/p>\n\u003cp>We are so lucky to have master chef Sachio Kojima, who had his own popular restaurant, Kabuto Sushi A&S, on Geary for more than 20 years, come on as our director of fermentation. He's making seaweed and kelp salads, with kelp gathered from Marin, Mendocino, and Monterey counties, we'll have algae on the menu too. And from our pickling program, we'll offer traditional Japanese pickles, kimchi, and sauerkraut.\u003c/p>\n\u003cfigure id=\"attachment_61996\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass_sushiMap960x453.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/seaglass_sushiMap960x453.jpg\" alt=\"Visitors to the Exploratorium's Seaglass restaurant can order from a raw bar full of sustainable seafood. Photo: Gayle Laird\" width=\"960\" height=\"453\" class=\"size-full wp-image-61996\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Visitors to the Exploratorium's Seaglass restaurant can order from a raw bar full of sustainable seafood.\u003cbr>Photo: Gayle Laird\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Where does sustainable seafood fit in?\u003c/strong>\u003c/p>\n\u003cp>We are doing an ocean bar, serving sushi, sashimi, and oysters that Sachio oversees as well. It's all West Coast, Monterey Bay Watch-sanctioned seafood.\u003c/p>\n\u003cp>We missed the herring run this season but we'll be serving herring next Spring. And we'll serve anchovies in season too; these are really the last of the commercial fisheries within the bay. People have to understand that their choices are becoming so limited with regards to fish. There are very few wild fish that are sustainable. So we'll be serving what people think of as bait and also serving whole fish. That starts a conversation in the U.S. because most people here are not used to seeing a whole fish or bait on a plate.\u003c/p>\n\u003cfigure id=\"attachment_61995\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sea.grape_.keller.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/sea.grape_.keller.jpg\" alt=\"Sea grapes add a salty kick to cocktails at the Exploratorium. Photo: Loretta Keller\" width=\"640\" height=\"478\" class=\"size-full wp-image-61995\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sea grapes add a salty kick to cocktails at the Exploratorium. Photo: Loretta Keller\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What about seawater and its connection to the new space?\u003c/strong>\u003c/p>\n\u003cp>My partner Clay Reynolds wanted to serve filtered seawater to drink, but the technology isn't quite there. And then we wanted to run the dishwasher on seawater but it became clear that that was a whole project on its own. But the \u003ca href=\"http://www.sfchronicle.com/science/article/Exploratorium-sets-Net-Zero-energy-goal-4422432.php\">Exploratorium is using seawater to heat the building\u003c/a>, which is quite extraordinary.\u003c/p>\n\u003cp>We're using seawater in a cocktail. It turns out that the health department doesn't recognize seawater as a consumable, so we're not allowed to serve seawater per se. But there are kelps available that contain seawater, and there's a Monterey County kelp called sea grape, that we add to our signature martini, which tastes great with a little bit of seawater. So we're garnishing the drink with this kelp whose buds are full of seawater, when you burst them in your mouth you get a nice jolt of salt.\u003c/p>\n\u003cp>We're including seawater in other ways in the restaurant too. The multi-hued glass tiles are based on a museum exhibit called \"Color of Water.\" To create the piece, a fixed-position camera took time-lapse photos of the bay, the color variations are caused by sunlight, tides, and microorganisms.\u003c/p>\n\u003cp>The piece in the dining room called \"Thermal Mixing\" also demonstrates the dynamics of the bay: It's a triptych of panels of colored water of different temperatures that swirl like giant mood rings on the back wall. \"Icy Bodies\" is an exhibit where fragments of dry ice are pushed into a tank and spin around like comets across a sheet of water below a glass-topped bar. All these are nods to one of the most extraordinary places on the planet for moving water.\u003c/p>\n\u003cp>\u003cstrong>What role does food play at the museum?\u003c/strong>\u003c/p>\n\u003cp>By and large, with few exceptions, the food served at museums in this country is like prison food, just terrible. All this money was being spent on creating the new Exploratorium, which is a gift to residents and visitors of San Francisco, and so it's critical that the food match the museum and its surroundings.\u003c/p>\n\u003cp>First and foremost we want to serve healthy, well-prepared fresh food to the museum goers, that's our mandate. The challenge within that framework is to build in education, implicitly and explicitly, about sustainability. I get to be creative and think outside the box. We plan to do corn education tied to an exhibit and blind wine tastings at our adult nights. At the Exploratorium it's not about looking at stuff, it's about interacting with stuff. There's an intimacy here that provides a direct way to get to people's minds. And food has always been a great platform to reach people because it is so intimate and it's a necessity; people have to eat every day. There aren't that many mediums that offer that.\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The restaurant is open during regular museum hours: Tuesday-Sunday 10am-5pm; Wednesday evenings until 10pm; every Thursday evening adults only (ages 18 and up) 6pm-10pm. It caters primarily to museum guests, but the public can access the restaurant from an exterior entrance.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Hunan Home's Restaurant, Radius, Guerilla Café: Check, Please! Bay Area reviews ",
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"content": "\u003cfigure id=\"attachment_61905\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-set1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61905\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the sixth episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> sixth episode of Season 8 airs on Thursday May 16 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8907\">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 spirits) tips with each episode.\u003c/p>\n\u003cp>The sixth episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8927\">Hunan Home's Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8913\">Radius Restaurant and Café\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8942\">Guerilla Café\u003c/a> (Berkeley).\u003c/p>\n\u003cfigure id=\"attachment_61904\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/cp806group-greenroom1000.jpg\" alt=\"Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-61904\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fun in the greenroom after taping the sixth episode of Season 8 of Check, Please! Bay Area at KQED. Lyrics Born autographs Leslie's foot. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Santa Barbara County Wines:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=a6JlhKSJMdo]\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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"excerpt": "Restaurants reviewed: Hunan Home’s Restaurant (San Francisco), Radius Restaurant and Café (San Francisco) and Guerilla Café (Berkeley).",
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"disqusTitle": "Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\"",
"title": "Grits, Fried Chicken and Gospel Brunch - Chef David Lawrence Discusses Life at \"1300 on Fillmore\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_61665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\" alt=\"Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\u003c/figcaption>\u003c/figure>\n\u003cp>At events like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/03/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods/\">SF Chefs\u003c/a>, we've noticed again and again that chef David Lawrence has culinary offerings that stand out. His \"Soulful American\" bites with roots in England and Jamaica include such dishes as shrimp grits and white grits with pesto, and organic skillet fried chicken, with an upscale twist. Lawrence's plates tend to demonstrate how the deep South can cozy up with fresh California produce, using classic French technique.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore-290x192.jpg\" title=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" alt=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" width=\"290\" height=\"192\" class=\"alignnone size-medium wp-image-61673\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000-290x193.jpg\" title=\"Ribeye. Photo courtesy of 1300 on Fillmore\" alt=\"Ribeye. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61694\">\u003c/a>\u003c/p>\n\u003cp>Since opening in 2007, Lawrence’s restaurant, \u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>, remains a draw for Sunday gospel brunch crowds, as well as those looking for a group dinner or bar snack--the fried chicken or skillet catfish; meaty ribeye; variety of grits and even warm chocolate beignets with coffee soda are almost begging to be shared. Lawrence, a London native, is 1300 on Fillmore’s executive chef and managing partner. He has cooked for royalty and was formally trained in the culinary arts at Westminster College. In 1982, Lawrence joined England's most celebrated and honored culinarians, Albert and Michel Roux, who were definitely considered \"celeb chefs\" there and were the chef-proprietors of the world-renowned \u003ca href=\"https://www.facebook.com/pages/Le-Gavroche/112349592115580?ref=ts&fref=ts\">Le Gavroche\u003c/a> and the \u003ca href=\"http://www.waterside-inn.co.uk/\">Waterside Inn\u003c/a> (at that time, both three-star Michelin restaurants). Lawrence cooked his way through five of their famous restaurants and became a sous chef, in four short years. In 1986, Lawrence became chef de cuisine at Interlude Restaurant in London, which gave him the sweet chance to make meals for none other than the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher.\u003c/p>\n\u003cp>He left for the U.S. in 1988 in a kismet vacation moment that led to chef de cuisine work with a former Le Gavroche chef named Kurt Graising who was opening \u003ca href=\"http://www.231ellsworth.com/\">231 Ellsworth Restaurant\u003c/a> in San Mateo. Lawrence next landed at the (ornate and beautiful) \u003ca href=\"http://www.yelp.com/biz/carnelian-room-san-francisco\">Carnelian Room\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cityscape-bar-and-restaurant-san-francisco\">Cityscape\u003c/a> restaurants in San Francisco, respectively. While at Cityscape, he created the Chefs for Kids program, which raised thousands of dollars for the Tenderloin After School program. Lawrence is also generous with his time for various local charity events. We caught up in person recently to find out more about his culinary style and career. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000-290x193.jpg\" title=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" alt=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61693\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000-290x193.jpg\" title=\"Snapper. Photo courtesy of 1300 on Fillmore\" alt=\"Snapper. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61692\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you tell us about your successes & goals?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> The restaurant just celebrated five years of business last October. When we opened the restaurant, it was all fanfare and then the economy crashed. We survived but had to cut back and there was no sous chef, and no general manager. My wife \u003ca href=\"http://newfillmore.com/fillmore-classics/magic-at-1300-fillmore/\">Monetta White\u003c/a> and I did all that. We we’re able to do so with the support of the city and the people who came in. I’m proud of what we’ve achieved. Now I’m looking at expanding. \u003c/p>\n\u003cp>Our gospel brunch is on Sunday. For Easter, we decided to try something different, and keep our hours to the daytime and not open at night. I saw hordes of people walking back up to Pacific Heights as they left brunch. Then when I went to Safeway, I saw a line of people, and there were families and kids walking down here. I remember when we first came here and Monetta lived at Bush and Fillmore. Back then, no one went below Bush Street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\" title=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61689\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000-290x193.jpg\" title=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61690\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000-290x193.jpg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61691\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your best selling menu items...and your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> For the best seller, it’s always the fried chicken. When I walk around and go out, people say that fried chicken is the bestseller. It is so funny because I come from Europe and have worked with Michelin-starred chefs. I have no complaints but my claim to fame is chicken. I just turned 50 in February, and it’s, “Wow, I’m 50 and known for fried chicken.” \u003c/p>\n\u003cp>I am the most proud of dishes like shrimp and grits and fried chicken. The shrimp and grits dishes really got me to look at this cuisine and what we do. Monetta is from Mississippi and we’ve been together for 19 years. We have a similar thing in England where I am from that is cornmeal porridge: sugar, nutmeg, and spice to make it nice and creamy. I cooked the grits more or less the same way and decided to do it without the sugar. Slowly but surely, people became interested and back then, no one was doing this. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> It’s a fine line doing both. I’ve seen many amazing chefs open restaurants and crash. I’ve seen many mediocre chefs succeed because of their business acumen. As a chef, you have to cook what your customers want instead of what your ego wants. It’s about getting that balance. With the restaurant’s earlier days, I had foie gras, lamb, and rabbit and it was great for me but I couldn’t sell it. I never wanted a hamburger but I put one on the menu because people want it. It’s about finding the fine line between your own ego and what makes sense and sells. That way, you can hopefully still enjoy what you do.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> My thing is chocolate \u003ca href=\"http://en.wikipedia.org/wiki/HobNob\">HobNobs\u003c/a>. You call them cookies, and I call them biscuits. I don’t buy them because I can’t eat just one. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> We live right above the restaurant. The commute is awesome. I love it. If I get five minutes for myself, I can go upstairs. It gives me just enough time to recharge my batteries. I can pop down if someone is here and wants to say hello, which is the least I can do if they have come all this way to eat at my restaurant. 1300 is my love and will be my love for the rest of my life. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/vTGMT\">Map\u003c/a>\u003cbr>\n1300 Fillmore St.\u003cbr>\nSan Francisco CA 94115\u003cbr>\n(415) 771-7100\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/1300Fillmore\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2012/09/19/1300-on-fillmore-restaurant-info/\">\u003cstrong>1300 on Fillmore\u003c/strong> was featured on KQED's Check, Please! Bay Area\u003c/a> in 2012.\u003cbr>\nWatch the restaurant segment from the show:\u003cbr>\n[youtube http://www.youtube.com/watch?v=gRgtpPcvnS0]\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chef David Lawrence about his restaurant \"1300 on Fillmore\" which is known for fabulous grits, fried chicken and a lively Sunday Gospel brunch. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_61665\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chefdavidlawrence1000.jpg\" alt=\"Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\" width=\"1000\" height=\"666\" class=\"size-full wp-image-61665\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef David Lawrence in the 1300 on Fillmore kitchen. Photo courtesy of 1300 Fillmore\u003c/figcaption>\u003c/figure>\n\u003cp>At events like \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/03/a-festival-by-chefs-and-for-chefs-sf-chefs-lets-you-eat-drink-and-ogle-chefs-and-their-goods/\">SF Chefs\u003c/a>, we've noticed again and again that chef David Lawrence has culinary offerings that stand out. His \"Soulful American\" bites with roots in England and Jamaica include such dishes as shrimp grits and white grits with pesto, and organic skillet fried chicken, with an upscale twist. Lawrence's plates tend to demonstrate how the deep South can cozy up with fresh California produce, using classic French technique.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/fried_chicken_1300-Fillmore-290x192.jpg\" title=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" alt=\"Fried chicken with blue cheese fondue. Photo courtesy of 1300 Fillmore\" width=\"290\" height=\"192\" class=\"alignnone size-medium wp-image-61673\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/ribeye1000-290x193.jpg\" title=\"Ribeye. Photo courtesy of 1300 on Fillmore\" alt=\"Ribeye. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61694\">\u003c/a>\u003c/p>\n\u003cp>Since opening in 2007, Lawrence’s restaurant, \u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>, remains a draw for Sunday gospel brunch crowds, as well as those looking for a group dinner or bar snack--the fried chicken or skillet catfish; meaty ribeye; variety of grits and even warm chocolate beignets with coffee soda are almost begging to be shared. Lawrence, a London native, is 1300 on Fillmore’s executive chef and managing partner. He has cooked for royalty and was formally trained in the culinary arts at Westminster College. In 1982, Lawrence joined England's most celebrated and honored culinarians, Albert and Michel Roux, who were definitely considered \"celeb chefs\" there and were the chef-proprietors of the world-renowned \u003ca href=\"https://www.facebook.com/pages/Le-Gavroche/112349592115580?ref=ts&fref=ts\">Le Gavroche\u003c/a> and the \u003ca href=\"http://www.waterside-inn.co.uk/\">Waterside Inn\u003c/a> (at that time, both three-star Michelin restaurants). Lawrence cooked his way through five of their famous restaurants and became a sous chef, in four short years. In 1986, Lawrence became chef de cuisine at Interlude Restaurant in London, which gave him the sweet chance to make meals for none other than the Prince and Princess of Wales; Princess Margaret, Countess of Snowdon; and Prime Minister Margaret Thatcher.\u003c/p>\n\u003cp>He left for the U.S. in 1988 in a kismet vacation moment that led to chef de cuisine work with a former Le Gavroche chef named Kurt Graising who was opening \u003ca href=\"http://www.231ellsworth.com/\">231 Ellsworth Restaurant\u003c/a> in San Mateo. Lawrence next landed at the (ornate and beautiful) \u003ca href=\"http://www.yelp.com/biz/carnelian-room-san-francisco\">Carnelian Room\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/cityscape-bar-and-restaurant-san-francisco\">Cityscape\u003c/a> restaurants in San Francisco, respectively. While at Cityscape, he created the Chefs for Kids program, which raised thousands of dollars for the Tenderloin After School program. Lawrence is also generous with his time for various local charity events. We caught up in person recently to find out more about his culinary style and career. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/catfish1000-290x193.jpg\" title=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" alt=\"Skillet catfish. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61693\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/snapper1000-290x193.jpg\" title=\"Snapper. Photo courtesy of 1300 on Fillmore\" alt=\"Snapper. Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61692\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you tell us about your successes & goals?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> The restaurant just celebrated five years of business last October. When we opened the restaurant, it was all fanfare and then the economy crashed. We survived but had to cut back and there was no sous chef, and no general manager. My wife \u003ca href=\"http://newfillmore.com/fillmore-classics/magic-at-1300-fillmore/\">Monetta White\u003c/a> and I did all that. We we’re able to do so with the support of the city and the people who came in. I’m proud of what we’ve achieved. Now I’m looking at expanding. \u003c/p>\n\u003cp>Our gospel brunch is on Sunday. For Easter, we decided to try something different, and keep our hours to the daytime and not open at night. I saw hordes of people walking back up to Pacific Heights as they left brunch. Then when I went to Safeway, I saw a line of people, and there were families and kids walking down here. I remember when we first came here and Monetta lived at Bush and Fillmore. Back then, no one went below Bush Street. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/chef_pancake1000.jpg\" title=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Chef David Lawrence flipping a caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"1000\" height=\"667\" class=\"size-full wp-image-61689\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/pancake1000-290x193.jpg\" title=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" alt=\"Caramelized onion, yam-potato rosti (pancake). Photo courtesy of 1300 on Fillmore\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61690\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/poachedeggchickenliver1000-290x193.jpg\" width=\"290\" height=\"193\" class=\"alignnone size-medium wp-image-61691\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your best selling menu items...and your favorites?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> For the best seller, it’s always the fried chicken. When I walk around and go out, people say that fried chicken is the bestseller. It is so funny because I come from Europe and have worked with Michelin-starred chefs. I have no complaints but my claim to fame is chicken. I just turned 50 in February, and it’s, “Wow, I’m 50 and known for fried chicken.” \u003c/p>\n\u003cp>I am the most proud of dishes like shrimp and grits and fried chicken. The shrimp and grits dishes really got me to look at this cuisine and what we do. Monetta is from Mississippi and we’ve been together for 19 years. We have a similar thing in England where I am from that is cornmeal porridge: sugar, nutmeg, and spice to make it nice and creamy. I cooked the grits more or less the same way and decided to do it without the sugar. Slowly but surely, people became interested and back then, no one was doing this. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> It’s a fine line doing both. I’ve seen many amazing chefs open restaurants and crash. I’ve seen many mediocre chefs succeed because of their business acumen. As a chef, you have to cook what your customers want instead of what your ego wants. It’s about getting that balance. With the restaurant’s earlier days, I had foie gras, lamb, and rabbit and it was great for me but I couldn’t sell it. I never wanted a hamburger but I put one on the menu because people want it. It’s about finding the fine line between your own ego and what makes sense and sells. That way, you can hopefully still enjoy what you do.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> My thing is chocolate \u003ca href=\"http://en.wikipedia.org/wiki/HobNob\">HobNobs\u003c/a>. You call them cookies, and I call them biscuits. I don’t buy them because I can’t eat just one. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you live?\u003c/strong>\u003cbr>\n\u003cstrong>Lawrence:\u003c/strong> We live right above the restaurant. The commute is awesome. I love it. If I get five minutes for myself, I can go upstairs. It gives me just enough time to recharge my batteries. I can pop down if someone is here and wants to say hello, which is the least I can do if they have come all this way to eat at my restaurant. 1300 is my love and will be my love for the rest of my life. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.1300fillmore.com/\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/vTGMT\">Map\u003c/a>\u003cbr>\n1300 Fillmore St.\u003cbr>\nSan Francisco CA 94115\u003cbr>\n(415) 771-7100\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/1300Fillmore\">1300 on Fillmore\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/1300onFillmore\">@1300onFillmore\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Cruising For Caffeine: The 3rd Annual Coffee Ride",
"title": "Cruising For Caffeine: The 3rd Annual Coffee Ride",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_60551\" class=\"wp-caption alignleft\" style=\"max-width: 204px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb-204x290.jpg\" alt=\"The Third Annual Coffee Ride\" width=\"204\" height=\"290\" class=\"size-medium wp-image-60551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Third Annual Coffee Ride\u003c/figcaption>\u003c/figure>\n\u003cp>It's officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>, our first stop in the Mission. \u003c/p>\n\u003cp>Everyone filled up their coffee mugs and fueled up with pastries to jumpstart their 30-mile jaunt around the city. By adding more miles and hill climbs, we had designed a more challenging route for this year's group -- including a scenic mid-ride stop on Twin Peaks. \u003c/p>\n\u003cp>I'd be visiting all of the spots on our schedule for the first time, so I was really excited about exploring these latest additions to the city's ever-evolving coffee community. And several folks mentioned that they'd be biking in areas or checking out cafes they hadn't heard of before; it's always a pleasure to introduce our fellow cyclists to new destinations as well. \u003c/p>\n\u003cfigure id=\"attachment_60978\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\" alt=\"pamela palma\" width=\"1000\" height=\"561\" class=\"size-full wp-image-60978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-organizer Pamela Palma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\" alt=\"stanza coffee logo\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\" alt=\"cyclists at stanza\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60977\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\" alt=\"stanza menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60970\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\" alt=\"marc\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60979\">\u003c/a>\u003c/p>\n\u003cp>Stanza serves up an eclectic selection of coffees from around the world as well as some unique domestic offerings such as Blacksmith Espresso from \u003ca href=\"http://quillscoffee.com/\" target=\"_blank\">Quills Coffee\u003c/a> in Louisville, KY. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\" alt=\"black smith espresso\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\" alt=\"stanza coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60972\">\u003c/a>\u003c/p>\n\u003cp>Along with their sidewalk seating and tables in the main cafe, they also have a lovely patio out back for their patrons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\" alt=\"stanza patio\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60976\">\u003c/a>\u003c/p>\n\u003cp>At about 11AM, we headed east towards the Bayview / Hunters Point neighborhood. Tucked away on Yosemite Avenue off of 3rd, \u003ca href=\"http://www.troublecoffee.com/content\" target=\"_blank\">Trouble Coffee\u003c/a> now has a second outpost in another remote locale. It radiates the same quaint charm and vintage decor as its Outer Sunset predecessor and most of its popular menu items: thick-sliced buttery toast topped with peanut butter, cinnamon or Nutella and and fresh baby coconuts. Giulietta Carrelli, Trouble's irrepressible owner, was manning her cozy coffee nook solo. She greeted our large, thirsty crowd by solemnly announcing she'd be 'making no lattes' as she'd survived a rough mountain bike crash just the night before. \"Just drip coffees for all of you -- and tons of toast!\" she said with a mischievous grin. But as her shop's motto is, \"We serve guts and honor,\" she graciously prepared one of her delicious lattes upon request. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\" alt=\"Giulette Carelli, Trouble Coffee's rock star owner\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\" alt=\"trouble coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60982\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\" alt=\"trouble coffee sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\" alt=\"toast\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\" alt=\"latte\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60985\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\" alt=\"cyclists at trouble\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60984\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\" alt=\"trouble coffee exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60986\">\u003c/a>\u003c/p>\n\u003cp>Energized with Trouble, it was now Twin Peaks time. We wound our way through the various neighborhoods of Crocker Amazon, Balboa Park, Monterey Heights and St. Francis Wood to reach the top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\" alt=\"riding to twin peaks\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60987\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\" alt=\"hamilton\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60988\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\" alt=\"sutro tower\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60989\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\" alt=\"thirdcoffeeride064\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60990\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\" alt=\"thirdcoffeeride067\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60991\">\u003c/a>\u003c/p>\n\u003cp>After taking in the gorgeous views of San Francisco from the summit of Twin Peaks, we headed west towards the Pacific Ocean. Situated just above the Sutro Baths and the Cliff House, \u003ca href=\"http://www.cliffhouse.com/home/Cafe.html\" target=\"_blank\">Lands End Lookout Cafe\u003c/a> is nestled inside the relatively new visitor center that opened last spring. While the Peerless Coffee they brewed didn't earn glowing reviews from our finicky group, the sandwiches, soups, salads and warm cookies consumed during our lunch stop received plenty of compliments.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\" alt=\"thirdcoffeeride074\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60992\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\" alt=\"thirdcoffeeride076\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60993\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\" alt=\"thirdcoffeeride077\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60994\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\" alt=\"lands end\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60995\">\u003c/a>\u003c/p>\n\u003cp>Eager to leave the chilly seaside fog and return to some sunshine, we were luckily welcomed back into the warm weather in the Marina when we arrived at \u003ca href=\"http://www.dynamodonut.com/\" target=\"_blank\">Dynamo Donuts'\u003c/a> cute little kiosk on the eastern edge of Crissy Field. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\" alt=\"dynamo sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60997\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\" alt=\"dynamo coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60998\">\u003c/a>\u003c/p>\n\u003cp>Unfortunately, by the time our group showed up, they were all out of donuts. So Pamela and I made an executive decision to skip the last two cafes in North Beach -- \u003ca href=\"http://www.beacon-sf.com/\" target=\"_blank\">Beacon\u003c/a> and \u003ca href=\"http://www.reveillecoffee.com/\" target=\"_blank\">Reveille\u003c/a> -- and get our sugar fix at Stella's Pastry and Cafe for tiramisu and other Italian delights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\" alt=\"stella pastry exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61000\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\" alt=\"stella pastry\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60999\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\" alt=\"stella pastry interior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61001\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\" alt=\"stella pastries\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61002\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\" alt=\"stella pastries table\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61003\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\" alt=\"cappuccino\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61004\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\" alt=\"stella cafe\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61005\">\u003c/a>\u003c/p>\n\u003cp>Relaxing in North Beach with cappuccino and an assortment of desserts was a fine way to end our long day of caffeinated adventures. We'll be back in the East Bay next spring for ride number four!\u003c/p>\n\u003cp>\u003cem>You can see additional photos from the ride \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157633368558164/\" target=\"_blank\">in my Flickr set\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"600\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&source=embed\">3rd Annual Coffee Ride! \u003c/a> in a larger map\u003c/p>\n\n",
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"excerpt": "It’s officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at Stanza Coffee Bar, our first stop in the Mission. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_60551\" class=\"wp-caption alignleft\" style=\"max-width: 204px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fb-204x290.jpg\" alt=\"The Third Annual Coffee Ride\" width=\"204\" height=\"290\" class=\"size-medium wp-image-60551\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Third Annual Coffee Ride\u003c/figcaption>\u003c/figure>\n\u003cp>It's officially a yearly caffeinated tradition; my friend Pamela Palma and I led our 3rd Annual Coffee Ride through the streets of San Francisco yesterday. Close to 50 other coffee-loving cyclists met us at 10AM at \u003ca href=\"https://www.facebook.com/stanzasf\" target=\"_blank\">Stanza Coffee Bar\u003c/a>, our first stop in the Mission. \u003c/p>\n\u003cp>Everyone filled up their coffee mugs and fueled up with pastries to jumpstart their 30-mile jaunt around the city. By adding more miles and hill climbs, we had designed a more challenging route for this year's group -- including a scenic mid-ride stop on Twin Peaks. \u003c/p>\n\u003cp>I'd be visiting all of the spots on our schedule for the first time, so I was really excited about exploring these latest additions to the city's ever-evolving coffee community. And several folks mentioned that they'd be biking in areas or checking out cafes they hadn't heard of before; it's always a pleasure to introduce our fellow cyclists to new destinations as well. \u003c/p>\n\u003cfigure id=\"attachment_60978\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride017.jpg\" alt=\"pamela palma\" width=\"1000\" height=\"561\" class=\"size-full wp-image-60978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Co-organizer Pamela Palma\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride006.jpg\" alt=\"stanza coffee logo\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride016.jpg\" alt=\"cyclists at stanza\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60977\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride003.jpg\" alt=\"stanza menu\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60970\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride018.jpg\" alt=\"marc\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60979\">\u003c/a>\u003c/p>\n\u003cp>Stanza serves up an eclectic selection of coffees from around the world as well as some unique domestic offerings such as Blacksmith Espresso from \u003ca href=\"http://quillscoffee.com/\" target=\"_blank\">Quills Coffee\u003c/a> in Louisville, KY. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride004.jpg\" alt=\"black smith espresso\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride005.jpg\" alt=\"stanza coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60972\">\u003c/a>\u003c/p>\n\u003cp>Along with their sidewalk seating and tables in the main cafe, they also have a lovely patio out back for their patrons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride013.jpg\" alt=\"stanza patio\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60976\">\u003c/a>\u003c/p>\n\u003cp>At about 11AM, we headed east towards the Bayview / Hunters Point neighborhood. Tucked away on Yosemite Avenue off of 3rd, \u003ca href=\"http://www.troublecoffee.com/content\" target=\"_blank\">Trouble Coffee\u003c/a> now has a second outpost in another remote locale. It radiates the same quaint charm and vintage decor as its Outer Sunset predecessor and most of its popular menu items: thick-sliced buttery toast topped with peanut butter, cinnamon or Nutella and and fresh baby coconuts. Giulietta Carrelli, Trouble's irrepressible owner, was manning her cozy coffee nook solo. She greeted our large, thirsty crowd by solemnly announcing she'd be 'making no lattes' as she'd survived a rough mountain bike crash just the night before. \"Just drip coffees for all of you -- and tons of toast!\" she said with a mischievous grin. But as her shop's motto is, \"We serve guts and honor,\" she graciously prepared one of her delicious lattes upon request. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride045.jpg\" alt=\"Giulette Carelli, Trouble Coffee's rock star owner\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride050.jpg\" alt=\"trouble coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60982\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride052.jpg\" alt=\"trouble coffee sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride049.jpg\" alt=\"toast\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride055.jpg\" alt=\"latte\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60985\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride053.jpg\" alt=\"cyclists at trouble\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60984\">\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride056.jpg\" alt=\"trouble coffee exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60986\">\u003c/a>\u003c/p>\n\u003cp>Energized with Trouble, it was now Twin Peaks time. We wound our way through the various neighborhoods of Crocker Amazon, Balboa Park, Monterey Heights and St. Francis Wood to reach the top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride060.jpg\" alt=\"riding to twin peaks\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60987\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride061.jpg\" alt=\"hamilton\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60988\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride063.jpg\" alt=\"sutro tower\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60989\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride064.jpg\" alt=\"thirdcoffeeride064\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60990\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride067.jpg\" alt=\"thirdcoffeeride067\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60991\">\u003c/a>\u003c/p>\n\u003cp>After taking in the gorgeous views of San Francisco from the summit of Twin Peaks, we headed west towards the Pacific Ocean. Situated just above the Sutro Baths and the Cliff House, \u003ca href=\"http://www.cliffhouse.com/home/Cafe.html\" target=\"_blank\">Lands End Lookout Cafe\u003c/a> is nestled inside the relatively new visitor center that opened last spring. While the Peerless Coffee they brewed didn't earn glowing reviews from our finicky group, the sandwiches, soups, salads and warm cookies consumed during our lunch stop received plenty of compliments.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride074.jpg\" alt=\"thirdcoffeeride074\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60992\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride076.jpg\" alt=\"thirdcoffeeride076\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60993\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride077.jpg\" alt=\"thirdcoffeeride077\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60994\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride078.jpg\" alt=\"lands end\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60995\">\u003c/a>\u003c/p>\n\u003cp>Eager to leave the chilly seaside fog and return to some sunshine, we were luckily welcomed back into the warm weather in the Marina when we arrived at \u003ca href=\"http://www.dynamodonut.com/\" target=\"_blank\">Dynamo Donuts'\u003c/a> cute little kiosk on the eastern edge of Crissy Field. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride085.jpg\" alt=\"dynamo sign\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60997\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride086.jpg\" alt=\"dynamo coffee\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60998\">\u003c/a>\u003c/p>\n\u003cp>Unfortunately, by the time our group showed up, they were all out of donuts. So Pamela and I made an executive decision to skip the last two cafes in North Beach -- \u003ca href=\"http://www.beacon-sf.com/\" target=\"_blank\">Beacon\u003c/a> and \u003ca href=\"http://www.reveillecoffee.com/\" target=\"_blank\">Reveille\u003c/a> -- and get our sugar fix at Stella's Pastry and Cafe for tiramisu and other Italian delights. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride093.jpg\" alt=\"stella pastry exterior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61000\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride091.jpg\" alt=\"stella pastry\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-60999\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride095.jpg\" alt=\"stella pastry interior\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61001\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride096.jpg\" alt=\"stella pastries\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61002\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride099.jpg\" alt=\"stella pastries table\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61003\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride101.jpg\" alt=\"cappuccino\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61004\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/thirdcoffeeride102.jpg\" alt=\"stella cafe\" width=\"1000\" height=\"561\" class=\"alignnone size-full wp-image-61005\">\u003c/a>\u003c/p>\n\u003cp>Relaxing in North Beach with cappuccino and an assortment of desserts was a fine way to end our long day of caffeinated adventures. We'll be back in the East Bay next spring for ride number four!\u003c/p>\n\u003cp>\u003cem>You can see additional photos from the ride \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157633368558164/\" target=\"_blank\">in my Flickr set\u003c/a>. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"600\" height=\"350\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"https://maps.google.com/maps/ms?msa=0&msid=211174558017915922980.0004da9a1b0ec0057e062&ie=UTF8&t=m&ll=37.756601,-122.45018&spn=0.095003,0.205994&z=12&source=embed\">3rd Annual Coffee Ride! \u003c/a> in a larger map\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Maverick, Izakaya Yuzuki, Souk Savanh: Check, Please! Bay Area reviews",
"title": "Maverick, Izakaya Yuzuki, Souk Savanh: Check, Please! Bay Area reviews",
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"content": "\u003cfigure id=\"attachment_60480\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp803-group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-60480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the third episode of Season 8 of Check, Please! Bay Area at KQED.\u003cbr> Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> third episode of Season 8 airs on Thursday April 25 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8407\">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 spirits) tips with each episode.\u003c/p>\n\u003cp>The third episode of Season 8 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8463\">Maverick\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8479\">Izakaya Yuzuki\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8497\">Souk Savanh\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine & Spirits Tips about Sake:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=r5LLodzNPq4]\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": "60476 http://blogs.kqed.org/bayareabites/?p=60476",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2013/04/24/maverick-izakaya-yuzuki-souk-savanh-check-please-bay-area-reviews/",
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"excerpt": "Check, Please! Bay Area reviews these restaurants: Maverick (San Francisco), Izakaya Yuzuki (San Francisco), Souk Savanh (Oakland). Leslie Sbrocco's Wine Tips this episode are about Sake.",
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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