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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/inside560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/inside560.jpg\" alt=\"Bergamot Alley interior. Photo: Kena Frank\" title=\"Bergamot Alley interior. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38939\">\u003c/a>\u003cbr>\n\u003cem>Bergamot Alley interior. Photo: Kena Frank\u003c/em>\u003c/p>\n\u003cp>Stepping through the doors of Bergamot Alley, the newest addition to Healdsburg’s food and wine scene, I’m greeted with a warm hug from the hostess. A long hug. Let me backtrack. I’m from Healdsburg, a fifth-generation rarity who moved to San Francisco almost 10 years ago and only travels back home sporadically. Every time I do, though, I find that another friend, or pair of friends, or group of friends, has opened up or is planning on opening up a cool new spot in my hometown. Bergamot Alley is one of them.\u003c/p>\n\u003cp>The brainchild of Kevin Wardell, formerly a sommelier at \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, and his partner Sarah Johnson, Bergamot Alley looks like it was born of a machine shop and an artistic city-slicker. The lofty space on Healdsburg Avenue was formerly a jumbled antiques mall filled with woodstoves and tractor parts, and the original brick walls have been carefully exposed. The 17-foot ceilings are finished in their original tin from 1896. Because the building is one of Healdsburg’s oldest, Wardell says, it has a certain landmark status that inspired the décor. In the walls: a wooden brick here, a tin patch there, small iron bars jutting out at random angles. The “wallscape” somehow works together, with a collection of air gardens climbing the bricks and vending-machine bouncing balls shoved onto the ends of the iron bars to turn them into functional coat and purse racks. A plaster wall that divides Bergamot Alley from its next-door-neighbor sports decals by Telluride, CO-based artist Nathan Frerichs, the whimsical squid and octopus looking as at home here in the Dry Creek Valley as they would on a T-shirt sold on Haight Street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/owners560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/owners560.jpg\" alt=\"owners: Sarah Johnson and Kevin Wardell. Photo: Kena Frank\" title=\"owners: Sarah Johnson and Kevin Wardell. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38943\">\u003c/a>\u003cbr>\n\u003cem>Bergamot Alley owners Sarah Johnson and Kevin Wardell. Photo: Kena Frank\u003c/em>\u003c/p>\n\u003cp>Bergamot Alley is intended to be a “bar without a bar,” says Wardell. “There’s no division between the customer and the people who work here,” he says. \u003c/p>\n\u003cblockquote>\u003cp>“We wanted to have a space that really felt like a community room, where the flow of the people and the energy is uninterrupted by a bar.”\u003c/p>\u003c/blockquote>\n\u003cp>Large, community-style tables that can fit up to 10 people are hand-welded with kick-plates made from WWII-era hot-dog bun baking trays. The chairs are from elementary schools, with taller legs welded to them to elevate the drinker to barstool height. The vibe: all-encompassing and welcoming. Whether you’re a local, a tourist, or a “new local” with a chateau out in the valley and perfectly mucked designer Wellingtons, you’ll feel at home here.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We wanted to avoid the ‘me versus you’ of the typical bar,” says Wardell.\u003c/p>\n\u003cp>“That works great for tasting rooms, but we’re inviting a community-based dynamic here.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\" alt=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" title=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-38941\">\u003c/a>\u003c/p>\n\u003cp>In Healdsburg, it's rare for a wine bar to serve non-local wine; to not serve \u003cem>any\u003c/em> Californian wine at all is practically sacrilege. Yet that's what Bergamot Alley does! But because of Wardell and Johnson's deep respect for, and involvement in, the local community, their decision to focus on interesting foreign wines is a welcome breath of fresh air through the old-growth Zinfandel vines--not an affront. Aside from an entirely Mediterranean wine list that offers a large selection by the glass, there's a wide selection of microbrewed beers, the Alley's concession to keeping the locavores happy. All draft beers are local, and a medical refrigerator full of eclectic American 750’s and Bombers like \u003ca href=\"http://www.allagash.com/beer/year-round/curieux\">Allagash Curieux\u003c/a> (Portland, ME), \u003ca href=\"http://northcoastbrewing.com/beer-brotherThelonious.htm\">Brother Thelonious\u003c/a> (Fort Bragg, CA), and \u003ca href=\"http://www.lagunitas.com/beers/\">Lagunitas\u003c/a>’ Cappuccino Stout (Petaluma, CA) is designed to be self-serve. \u003c/p>\n\u003cp>Customers are encouraged to grab their own beers as servers bring around stacks of glasses, contributing to the general picnicking atmosphere. Completing the picnic vibe will be a snacking menu, due to debut on March 1.\u003c/p>\n\u003cp>Some of the best chefs in town, all friends of Wardell, will be contributing to Bergamot Alley’s menu. Expect offerings from the owners of \u003ca href=\"http://zazurestaurant.com/\">Zazu\u003c/a>, \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a>, and \u003ca href=\"http://www.diavolapizzeria.com/\">Diavola\u003c/a> on the “jars and tins,” menu, which will feature items easily shared amongst friends at one of the Alley’s long tables or taken to go with a bottle of semi-sparkling Provenza “Turbiano” Rosato Groppello and enjoyed outdoors at one of the many surrounding wineries’ picnic areas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\" alt=\"Porn Door. Photo: Kena Frank\" title=\"Porn Door. Photo: Kena Frank\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-38950\">\u003c/a>The menu will include handmade pickles, pates, rillettes, cheeses, local flatbread crackers, and sweets, as well as imported Mediterranean items like olives and boquerones. The grab-and-go (or grab-and-stay!) menu is designed to be paired with the wines, all of which can be purchased by the bottle and taken with you. Bottles are stacked up eight feet tall on repurposed fitting shelves salvaged from a local machine shop. Wardell's impressive wine list reflects his years of experience as one of San Francisco’s top Italian-wine sommeliers, showcasing wines from all over Italy, France, and “any country that touches the Mediterranean Sea.”\u003c/p>\n\u003cp>In the “porn room,” (the staff’s affectionate name for the rare & exotic wine room) the rules are not so strict. A repurposed barn door is counterweighted to slide upward on pulleys, leading the oenophile into a naturally-insulated space made from vintage sliding-glass doors. Ninety percent of the wines are sold at a relatively low cost (between $65-$120), a screaming deal for a wine geek who’s looking for an interesting bottle like a 1982 Casetta \"Vigna Ausario\" Barbaresco with some bottle age on it. \u003c/p>\n\u003cp>The proprietors’ enthusiasm for community, groovy art, and eclectic wines is expressed in every aspect of Bergamot Alley, from the collaborative efforts put into the funky interior design, the menu offering tastings from their well-known chef friends, and the hugs at the door from a local hostess who seems to know everyone who walks through the door—or will by the time you leave. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\" alt=\"Porn Room. Photo: Kena Frank\" title=\"Porn Room. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38948\">\u003c/a>\u003cbr>\n\u003cem>Peeking into the \"Porn Room.\" Photos: Kena Frank\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Ella Lawrence worked with Kevin Wardell at A16 restaurant and considers him a close friend.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We wanted to avoid the ‘me versus you’ of the typical bar,” says Wardell.\u003c/p>\n\u003cp>“That works great for tasting rooms, but we’re inviting a community-based dynamic here.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/beer-fridge300.jpg\" alt=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" title=\"Bergamot Alley beer fridge. Photo: Ella Lawrence\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-38941\">\u003c/a>\u003c/p>\n\u003cp>In Healdsburg, it's rare for a wine bar to serve non-local wine; to not serve \u003cem>any\u003c/em> Californian wine at all is practically sacrilege. Yet that's what Bergamot Alley does! But because of Wardell and Johnson's deep respect for, and involvement in, the local community, their decision to focus on interesting foreign wines is a welcome breath of fresh air through the old-growth Zinfandel vines--not an affront. Aside from an entirely Mediterranean wine list that offers a large selection by the glass, there's a wide selection of microbrewed beers, the Alley's concession to keeping the locavores happy. All draft beers are local, and a medical refrigerator full of eclectic American 750’s and Bombers like \u003ca href=\"http://www.allagash.com/beer/year-round/curieux\">Allagash Curieux\u003c/a> (Portland, ME), \u003ca href=\"http://northcoastbrewing.com/beer-brotherThelonious.htm\">Brother Thelonious\u003c/a> (Fort Bragg, CA), and \u003ca href=\"http://www.lagunitas.com/beers/\">Lagunitas\u003c/a>’ Cappuccino Stout (Petaluma, CA) is designed to be self-serve. \u003c/p>\n\u003cp>Customers are encouraged to grab their own beers as servers bring around stacks of glasses, contributing to the general picnicking atmosphere. Completing the picnic vibe will be a snacking menu, due to debut on March 1.\u003c/p>\n\u003cp>Some of the best chefs in town, all friends of Wardell, will be contributing to Bergamot Alley’s menu. Expect offerings from the owners of \u003ca href=\"http://zazurestaurant.com/\">Zazu\u003c/a>, \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a>, and \u003ca href=\"http://www.diavolapizzeria.com/\">Diavola\u003c/a> on the “jars and tins,” menu, which will feature items easily shared amongst friends at one of the Alley’s long tables or taken to go with a bottle of semi-sparkling Provenza “Turbiano” Rosato Groppello and enjoyed outdoors at one of the many surrounding wineries’ picnic areas.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/porndoor300.jpg\" alt=\"Porn Door. Photo: Kena Frank\" title=\"Porn Door. Photo: Kena Frank\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-38950\">\u003c/a>The menu will include handmade pickles, pates, rillettes, cheeses, local flatbread crackers, and sweets, as well as imported Mediterranean items like olives and boquerones. The grab-and-go (or grab-and-stay!) menu is designed to be paired with the wines, all of which can be purchased by the bottle and taken with you. Bottles are stacked up eight feet tall on repurposed fitting shelves salvaged from a local machine shop. Wardell's impressive wine list reflects his years of experience as one of San Francisco’s top Italian-wine sommeliers, showcasing wines from all over Italy, France, and “any country that touches the Mediterranean Sea.”\u003c/p>\n\u003cp>In the “porn room,” (the staff’s affectionate name for the rare & exotic wine room) the rules are not so strict. A repurposed barn door is counterweighted to slide upward on pulleys, leading the oenophile into a naturally-insulated space made from vintage sliding-glass doors. Ninety percent of the wines are sold at a relatively low cost (between $65-$120), a screaming deal for a wine geek who’s looking for an interesting bottle like a 1982 Casetta \"Vigna Ausario\" Barbaresco with some bottle age on it. \u003c/p>\n\u003cp>The proprietors’ enthusiasm for community, groovy art, and eclectic wines is expressed in every aspect of Bergamot Alley, from the collaborative efforts put into the funky interior design, the menu offering tastings from their well-known chef friends, and the hugs at the door from a local hostess who seems to know everyone who walks through the door—or will by the time you leave. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pornroom560.jpg\" alt=\"Porn Room. Photo: Kena Frank\" title=\"Porn Room. Photo: Kena Frank\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38948\">\u003c/a>\u003cbr>\n\u003cem>Peeking into the \"Porn Room.\" Photos: Kena Frank\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclaimer: Ella Lawrence worked with Kevin Wardell at A16 restaurant and considers him a close friend.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Quiet Spots for Breakfast in Seattle",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/lepichetheader.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/lepichetheader.jpg\" alt=\"le pichet\" title=\"le pichet\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38833\">\u003c/a>\u003cbr>\nSeattle is a quick flight from San Francisco, and while Portland gets a lot of the food buzz these days, this Northwest city has a lot to be excited about. As you all know, we're so spoiled (or blessed, depending on how you look at it) with the variety of farmers markets, food shops, restaurants and cafes in the Bay Area. \u003ca href=\"http://lepichetseattle.com/home/\">Le Pichet\u003c/a> fits right into this picture of locally-sourced food, clear point of view, heavily edited menu, and deliberate aesthetic. Next time you visit Seattle, you must pay a visit to this sweet, understated French-style cafe. You'll feel both at home right away and as if you've stepped into a Paris of a different era. Sensing both familiarity and intrigue is, if you ask me, a most welcome feeling. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/le-pichet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/le-pichet.jpg\" alt=\"le pichet\" title=\"le pichet\" width=\"560\" height=\"331\" class=\"alignnone size-full wp-image-38834\">\u003c/a>\u003cbr>\nJim Drohman and Joanne Herron opened Le Pichet in 2000 (\"Le Pichet\" means \"The Pitcher,\" the ceramic vessel in which simple, traditional French neighborhood spots served wine). The 32-seat restaurant specializes in French food with Chef de Cuisine, Brent Harding, at the helm. In opening Le Pichet, Drohman left a career as an Aeronautical Engineer and Herron a long career in the service industry. Both were drawn to French food and French culture, and found a welcome home in the Pike Place Market Historical District -- a spot that feels a bit more touristy and urban than quaint and European. But they're doing something right. On weekends, you'll often find it difficult to squeeze into a table, and couples sit with a bottle of wine and a little charcuterie late into the evenings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brioche-and-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brioche-and-yogurt.jpg\" alt=\"brioche and yogurt\" title=\"brioche and yogurt\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38835\">\u003c/a>\u003cbr>\n\u003cem>Cherry Almond Brioche and Housemade Yogurt\u003c/em>\u003c/p>\n\u003cp>Mornings at Le Pichet aren't for everyone. \u003ca href=\"http://lepichetseattle.com/menus/\">Le Casse Croûte menu\u003c/a> is served all day long, and is really what you'll have in your hands if you stroll in for breakfast. What I like about this menu is they do it their way. This is not a typical American breakfast: you won't find over-stuffed omelettes (or omelettes at all) or platters of bacon and pancakes. What you will find is strong coffee, wonderful baguettes with butter and jam, housemade yogurt with honeyed walnuts, lovely housemade pastries, and a variety of meats and small sandwiches. At 11:30 p.m., \u003ca href=\"http://lepichetseattle.com/menus/\">Le Dejeuner menu\u003c/a> is introduced with more salads and main plates. And at 5:30 p.m. a heartier dinner menu is available with main entrees including roast chicken, Penn Cove mussels, and whole roasted trout. The atmosphere is always the same: convivial and inviting yet quiet and understated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs4001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs4001.jpg\" alt=\"ham and eggs\" title=\"ham and eggs\" width=\"400\" height=\"564\" class=\"alignnone size-full wp-image-38994\">\u003c/a>\u003cbr>\n\u003cem>Oeuf Plats, Jambon et Fromage - Broiled Eggs with Ham and Gruyere\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I prefer it in the mornings; you can sit for a few hours reading the paper, people watching, and drinking cup after cup of coffee. I also adore that it's really in the heart of downtown, a skip away from \u003ca href=\"http://www.pikeplacemarket.org/\">Pike Place Market\u003c/a>, and yet it feels like a secluded respite far outside of the city. Next time you're visiting, go see for yourself. \u003c/p>\n\u003cp>\u003ca href=\"http://lepichetseattle.com/home/\">Le Pichet\u003c/a>\u003cbr>\n1933 1st Avenue\u003cbr>\nSeattle, Washington 98101\u003cbr>\n(206) 256-1499\u003cbr>\nHours: Everyday, 8am - Midnight\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Quiet Spots for Breakfast in Seattle: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alwaysfreshgoodness.com/\">Volunteer Park Cafe\u003c/a>: Good absolutely anytime of day (those cookies!), VPC is wonderful in the mornings for a slice of quiche at the big, rustic community table. Their caramelized banana brioche and breakfast panini are also quite popular (did I mention you should get a cookie to go?)\u003c/li>\n\u003cli>\u003ca href=\"http://cafebesalu.com/\">Cafe Besalu\u003c/a>: Ballard's neighborhood bakery has the flakiest croissants in the entire city. Not many seats and often a line out the door, everything here from strong lattes to savory scones are worth waiting for. \u003c/li>\n\u003cli>\u003ca href=\"http://thefathenseattle.com/\">The Fat Hen\u003c/a>: The Fat Hen is a relatively new spot in the North Ballard neighborhood housing \u003ca href=\"http://www.delanceyseattle.com/\">Delancey\u003c/a> and \u003ca href=\"http://www.honorebakery.com/\">Honore Bakery\u003c/a>, and it boasts simple breakfast and lunch items including baked eggs, housemade granola and yogurt, and coffee cake and other little sweets.\n\u003c/li>\u003cli>\u003ca href=\"http://www.macrinabakery.com/\">Macrina Bakery\u003c/a>: Macrina is a Seattle classic. Their rocket muffins are pretty wonderful as are the Italian plum roll and morning buns. Much more of a bakery than a sit down cafe, they're well known for their breads, pastries, and granola. \u003c/li>\n\u003cli>\u003ca href=\"http://eltana.com/\">Eltana\u003c/a>: Eltana is a new discovery for me and while I think the space itself is sterile and uninspired, the hand-rolled wood-fired bagels and housemade spreads and schmears are incredible. When I decide to sit and stay, I always order the Shakshuka (Israeli pepper, tomato, and egg stew). It's hearty, warm and perfect for sopping up with a rustic bagel. \u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/glos-seattle\">Glo's\u003c/a>: Down-home and unfussy. Endless cups of coffee and the best Eggs Florentine in the city. A little gem in Capitol Hill.\u003c/li>\u003c/ul>\n\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/lepichetheader.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/lepichetheader.jpg\" alt=\"le pichet\" title=\"le pichet\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-38833\">\u003c/a>\u003cbr>\nSeattle is a quick flight from San Francisco, and while Portland gets a lot of the food buzz these days, this Northwest city has a lot to be excited about. As you all know, we're so spoiled (or blessed, depending on how you look at it) with the variety of farmers markets, food shops, restaurants and cafes in the Bay Area. \u003ca href=\"http://lepichetseattle.com/home/\">Le Pichet\u003c/a> fits right into this picture of locally-sourced food, clear point of view, heavily edited menu, and deliberate aesthetic. Next time you visit Seattle, you must pay a visit to this sweet, understated French-style cafe. You'll feel both at home right away and as if you've stepped into a Paris of a different era. Sensing both familiarity and intrigue is, if you ask me, a most welcome feeling. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/le-pichet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/le-pichet.jpg\" alt=\"le pichet\" title=\"le pichet\" width=\"560\" height=\"331\" class=\"alignnone size-full wp-image-38834\">\u003c/a>\u003cbr>\nJim Drohman and Joanne Herron opened Le Pichet in 2000 (\"Le Pichet\" means \"The Pitcher,\" the ceramic vessel in which simple, traditional French neighborhood spots served wine). The 32-seat restaurant specializes in French food with Chef de Cuisine, Brent Harding, at the helm. In opening Le Pichet, Drohman left a career as an Aeronautical Engineer and Herron a long career in the service industry. Both were drawn to French food and French culture, and found a welcome home in the Pike Place Market Historical District -- a spot that feels a bit more touristy and urban than quaint and European. But they're doing something right. On weekends, you'll often find it difficult to squeeze into a table, and couples sit with a bottle of wine and a little charcuterie late into the evenings. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brioche-and-yogurt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/brioche-and-yogurt.jpg\" alt=\"brioche and yogurt\" title=\"brioche and yogurt\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-38835\">\u003c/a>\u003cbr>\n\u003cem>Cherry Almond Brioche and Housemade Yogurt\u003c/em>\u003c/p>\n\u003cp>Mornings at Le Pichet aren't for everyone. \u003ca href=\"http://lepichetseattle.com/menus/\">Le Casse Croûte menu\u003c/a> is served all day long, and is really what you'll have in your hands if you stroll in for breakfast. What I like about this menu is they do it their way. This is not a typical American breakfast: you won't find over-stuffed omelettes (or omelettes at all) or platters of bacon and pancakes. What you will find is strong coffee, wonderful baguettes with butter and jam, housemade yogurt with honeyed walnuts, lovely housemade pastries, and a variety of meats and small sandwiches. At 11:30 p.m., \u003ca href=\"http://lepichetseattle.com/menus/\">Le Dejeuner menu\u003c/a> is introduced with more salads and main plates. And at 5:30 p.m. a heartier dinner menu is available with main entrees including roast chicken, Penn Cove mussels, and whole roasted trout. The atmosphere is always the same: convivial and inviting yet quiet and understated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs4001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/eggs4001.jpg\" alt=\"ham and eggs\" title=\"ham and eggs\" width=\"400\" height=\"564\" class=\"alignnone size-full wp-image-38994\">\u003c/a>\u003cbr>\n\u003cem>Oeuf Plats, Jambon et Fromage - Broiled Eggs with Ham and Gruyere\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I prefer it in the mornings; you can sit for a few hours reading the paper, people watching, and drinking cup after cup of coffee. I also adore that it's really in the heart of downtown, a skip away from \u003ca href=\"http://www.pikeplacemarket.org/\">Pike Place Market\u003c/a>, and yet it feels like a secluded respite far outside of the city. Next time you're visiting, go see for yourself. \u003c/p>\n\u003cp>\u003ca href=\"http://lepichetseattle.com/home/\">Le Pichet\u003c/a>\u003cbr>\n1933 1st Avenue\u003cbr>\nSeattle, Washington 98101\u003cbr>\n(206) 256-1499\u003cbr>\nHours: Everyday, 8am - Midnight\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Other Quiet Spots for Breakfast in Seattle: \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.alwaysfreshgoodness.com/\">Volunteer Park Cafe\u003c/a>: Good absolutely anytime of day (those cookies!), VPC is wonderful in the mornings for a slice of quiche at the big, rustic community table. Their caramelized banana brioche and breakfast panini are also quite popular (did I mention you should get a cookie to go?)\u003c/li>\n\u003cli>\u003ca href=\"http://cafebesalu.com/\">Cafe Besalu\u003c/a>: Ballard's neighborhood bakery has the flakiest croissants in the entire city. Not many seats and often a line out the door, everything here from strong lattes to savory scones are worth waiting for. \u003c/li>\n\u003cli>\u003ca href=\"http://thefathenseattle.com/\">The Fat Hen\u003c/a>: The Fat Hen is a relatively new spot in the North Ballard neighborhood housing \u003ca href=\"http://www.delanceyseattle.com/\">Delancey\u003c/a> and \u003ca href=\"http://www.honorebakery.com/\">Honore Bakery\u003c/a>, and it boasts simple breakfast and lunch items including baked eggs, housemade granola and yogurt, and coffee cake and other little sweets.\n\u003c/li>\u003cli>\u003ca href=\"http://www.macrinabakery.com/\">Macrina Bakery\u003c/a>: Macrina is a Seattle classic. Their rocket muffins are pretty wonderful as are the Italian plum roll and morning buns. Much more of a bakery than a sit down cafe, they're well known for their breads, pastries, and granola. \u003c/li>\n\u003cli>\u003ca href=\"http://eltana.com/\">Eltana\u003c/a>: Eltana is a new discovery for me and while I think the space itself is sterile and uninspired, the hand-rolled wood-fired bagels and housemade spreads and schmears are incredible. When I decide to sit and stay, I always order the Shakshuka (Israeli pepper, tomato, and egg stew). It's hearty, warm and perfect for sopping up with a rustic bagel. \u003c/li>\n\u003cli>\u003ca href=\"http://www.yelp.com/biz/glos-seattle\">Glo's\u003c/a>: Down-home and unfussy. Endless cups of coffee and the best Eggs Florentine in the city. A little gem in Capitol Hill.\u003c/li>\u003c/ul>\n\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Social Study: The Lower Fillmore Gets A Caffeine Upgrade ",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\" alt=\"Harmony Fraga owner of The Social Study\" title=\"Harmony Fraga owner of The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38554\">\u003c/a>\u003cbr>\n\u003cem>Owner Harmony Fraga behind the bar at The Social Study\u003c/em>\u003c/p>\n\u003cp>Part café, part wine bar, \u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. \u003c/p>\n\u003cp>Serving locally-roasted \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> espresso and coffee as of January 11, the groovy lounge fills a long-vacant space formerly occupied by a cannabis club on the corner of Geary at Fillmore behind Won Mi Korean BBQ. I stopped by the day after it opened on the advice of a friend who works next door and immediately wished that I could spend all day working in this café rather than in an office downtown. The high, vaulted ceilings have windows that go almost all the way up the walls, letting in plenty of light for such a small storefront. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\" alt=\"customer reading inside The Social Study\" title=\"customer reading inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38555\">\u003c/a>\u003c/p>\n\u003cp>Stepping through the almost unmarked front door (luckily, a sandwich board points thirsty guests in the right direction), my first impression transported me directly to my grandfather’s library. A long community table that could seat 10-12 people is just inside the tall front windows and the rest of the space features a unique take on bar tables -- the entire wall from the front door to the back of the lounge is covered with a quilted blue faux leather, out of which seats and tables fold out down (think 1960s airline jump seats). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\" alt=\"customers dining inside The Social Study\" title=\"customers dining inside The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38551\">\u003c/a>\u003c/p>\n\u003cp>Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.\u003c/p>\n\u003cp>In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\" alt=\"Globe, books, pastry inside The Social Study\" title=\"Globe, books, pastry inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38553\">\u003c/a>\u003c/p>\n\u003cp>But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\" alt=\"Study Snacks. Photo: The Social Study\" title=\"Study Snacks. Photo: The Social Study\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-38560\">\u003c/a>\u003cbr>\n\u003cem>\"Study Snacks.\" Photo: The Social Study\u003c/em>\u003c/p>\n\u003cp>The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\" alt=\"Record player and records\" title=\"Record player and records\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38556\">\u003c/a>\u003c/p>\n\u003cp>The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/uuf37\">Map\u003c/a>\u003cbr>\n1795 Geary Blvd., San Francisco, CA 94115\u003cbr>\n415.292.7417\u003cbr>\nOpen daily, 8am-11pm. \u003c/p>\n\n",
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"excerpt": "Part café, part wine bar, The Social Study, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\" alt=\"Harmony Fraga owner of The Social Study\" title=\"Harmony Fraga owner of The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38554\">\u003c/a>\u003cbr>\n\u003cem>Owner Harmony Fraga behind the bar at The Social Study\u003c/em>\u003c/p>\n\u003cp>Part café, part wine bar, \u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. \u003c/p>\n\u003cp>Serving locally-roasted \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> espresso and coffee as of January 11, the groovy lounge fills a long-vacant space formerly occupied by a cannabis club on the corner of Geary at Fillmore behind Won Mi Korean BBQ. I stopped by the day after it opened on the advice of a friend who works next door and immediately wished that I could spend all day working in this café rather than in an office downtown. The high, vaulted ceilings have windows that go almost all the way up the walls, letting in plenty of light for such a small storefront. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\" alt=\"customer reading inside The Social Study\" title=\"customer reading inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38555\">\u003c/a>\u003c/p>\n\u003cp>Stepping through the almost unmarked front door (luckily, a sandwich board points thirsty guests in the right direction), my first impression transported me directly to my grandfather’s library. A long community table that could seat 10-12 people is just inside the tall front windows and the rest of the space features a unique take on bar tables -- the entire wall from the front door to the back of the lounge is covered with a quilted blue faux leather, out of which seats and tables fold out down (think 1960s airline jump seats). \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/24/2012/02/tables-diners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\" alt=\"customers dining inside The Social Study\" title=\"customers dining inside The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38551\">\u003c/a>\u003c/p>\n\u003cp>Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.\u003c/p>\n\u003cp>In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\" alt=\"Globe, books, pastry inside The Social Study\" title=\"Globe, books, pastry inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38553\">\u003c/a>\u003c/p>\n\u003cp>But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\" alt=\"Study Snacks. Photo: The Social Study\" title=\"Study Snacks. Photo: The Social Study\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-38560\">\u003c/a>\u003cbr>\n\u003cem>\"Study Snacks.\" Photo: The Social Study\u003c/em>\u003c/p>\n\u003cp>The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\" alt=\"Record player and records\" title=\"Record player and records\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38556\">\u003c/a>\u003c/p>\n\u003cp>The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/uuf37\">Map\u003c/a>\u003cbr>\n1795 Geary Blvd., San Francisco, CA 94115\u003cbr>\n415.292.7417\u003cbr>\nOpen daily, 8am-11pm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ike's Lair Opens in Uptown Oakland's Franklin Square",
"title": "Ike's Lair Opens in Uptown Oakland's Franklin Square",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0362-e1328404761276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0362-e1328405687686.jpg\" alt=\"Ikes Lair\" title=\"Ikes Lair\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-38438\">\u003c/a>\u003c/p>\n\u003cp>I had never tried an Ike's Place sandwich until this past Friday night. I had, of course, heard about the infamous original location and its long lines of patrons sparking drama in San Francisco -- so much so that the hubbub even made it into the pages of \u003ca href=\"http://www.nytimes.com/2010/02/26/us/26sfmetro.html\">The New York Times\u003c/a>. But by the time the dust had settled and they comfortably settled into a new space, then \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/07/ikes_empire_grows_anew_this_we.html\">opened other locations\u003c/a>, it had fallen off my radar. \u003c/p>\n\u003cp>But then I heard the good word that an Ike's Lair was coming to the Uptown District of Oakland, right in Franklin Square. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0360-e1328405114241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0360-e1328338148369.jpg\" alt=\"Franklin Square\" title=\"Franklin Square\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38436\">\u003c/a>\u003c/p>\n\u003cp>With Plum, Plum Bar and Bakesale Betty's second location as neighbors, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\">Hawker Fare\u003c/a>, \u003ca href=\"http://blogs.kqed.org/checkplease/2011/09/07/trueburger-restaurant-info/\">Trueburger\u003c/a> and Luka's Taproom & Lounge nearby, it's a burgeoning food enclave that's drawing lots of attention. Here was my easy opportunity to finally taste one of Ike's creations for myself. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0367-e1328405829899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0367-e1328338203908.jpg\" alt=\"Ikes Counter\" title=\"Ikes Counter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ikeslair.com/\">Ike's Lair\u003c/a> opened its doors in late January (its website doesn't reflect its Oakland location yet), a bright space with cartoon renditions of a devilishly grinning Ike at every turn. And there's their slogan writ large on one wall:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0379-e1328406749409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0379-e1328341706822.jpg\" alt=\"Ikes Wall\" title=\"Ikes Wall\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38442\">\u003c/a>\u003c/p>\n\u003cp>Ike's Lair has a smaller menu than its San Francisco counterpart, but it's still daunting. It took my husband (a fellow Ike's newbie) and I a full 10 minutes to study the extensive menu. (It reminded me of the first time I went to \u003ca href=\"http://www.shopsins.com/\">Shopsin's\u003c/a> in New York City, which probably has the most \u003ca href=\"http://www.shopsins.com/wp-content/uploads/downloads/2012/02/ShopsinsL191.pdf\">mind-blowing menu\u003c/a> in the world.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ikes-big-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0366-e1328338238932.jpg\" alt=\"Ikes Big Menu\" title=\"Ikes Big Menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38439\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0375-e1328406847766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0375-e1328338260956.jpg\" alt=\"Ikes Small Menu\" title=\"Ikes Small Menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38441\">\u003c/a>\u003c/p>\n\u003cp>We opted for four half-size sandwiches (all priced at $5.95) to get a good sampling of its offerings: the SF Giants pitcher-inspired Matt Cain (roast beef, turkey, salami, Godfather sauce, Provolone cheese); Paul Reubens (the real name of the actor who portrays \"\u003ca href=\"https://twitter.com/#!/peeweeherman\">Pee-Wee Herman\u003c/a>\") with pastrami, homemade poppy seed coleslaw, French dressing, Swiss cheese; The Bakesale (their nod to Bakesale Betty's fried-chicken sandwich with American cheese); and the Meatless Mike with vegan meatballs, marinara sauce and pepper jack cheese. I had originally ordered the (co-founder of Yelp) Jeremy Stoppelman sandwich (breaded eggplant, green pesto, habanero, grilled tomato, Provolone cheese), but alas, they had run out of eggplant. \u003c/p>\n\u003cp>We went with the standard toppings (lettuce, tomato, and their creamy Dirty Secret Sauce that's like an aioli but more herbaceous) and none of the \"extra dirty\" options of mozzarella sticks or jalapeño poppers since we didn't want to get too decadent on our first trip to Ike's. Same for the beer-battered onion rings and zucchini. Checking out other people's orders, though, they looked tempting -- as did the \u003ca href=\"http://cakemonkey.com/menu\">Cake Monkey pastries\u003c/a> in the case. \u003c/p>\n\u003cp>There's no indoor seating at Ike's, but there's plenty of room out front. I'm sure it'll be packed in warmer weather. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0361-e1328406150685.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0361-e1328338672672.jpg\" alt=\"Ikes Lair\" title=\"Ikes Lair\" width=\"550\" height=\"281\" class=\"alignnone size-full wp-image-38437\">\u003c/a>\u003c/p>\n\u003cp>On our way back to our place, I overheard some folks say, \"There's always a huge line at lunchtime that goes down the block.\" I guess this location shares the same busy crowds as the SF mothership, but as we're in the Bay Area -- Ike's has smartphone apps that you can use to place your orders ahead of time. (I'm sure this will come in handy on \u003ca href=\"http://www.nfl.com/superbowl/46\">Superbowl Sunday\u003c/a>; I imagine Ike's will be racking up a lot of business that day to feed hungry football fans at parties.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0380-e1328406910311.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0380-e1328338759134.jpg\" alt=\"Ikes App\" title=\"Ike&;s App\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0381-e1328406960632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0381-e1328338784957.jpg\" alt=\"Ikes App\" title=\"Ikes App\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38444\">\u003c/a>\u003c/p>\n\u003cp>By the time we got home, I was starving. I think I wolfed down the delicious The Meatless Mike, which I had ordered on their Dutch crunch roll, in less than a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0385-e1328407048717.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0385-e1328338313340.jpg\" alt=\"The Meatless Mike\" title=\"The Meatless Mike\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38446\">\u003c/a>\u003c/p>\n\u003cp>The Bakesale, however, was a pretty weak homage to its predecessor and won't give it a run for its money anytime soon. Unlike Betty's esteemed sandwich, this had a small slab of limply fried chicken that sorely needed the spicy, vinegary tang of her coleslaw. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0389-e1328407024203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0389-e1328338341335.jpg\" alt=\"The Bakesale\" title=\"The Bakesale\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38448\">\u003c/a>\u003c/p>\n\u003cp>My husband had the same reaction to the Matt Cain, which he thought was a pretty average combination of flavors. Good, not great.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0382-e1328407061427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0382-e1328338407917.jpg\" alt=\"The Matt Cain\" title=\"The Matt Cain\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-38445\">\u003c/a>\u003c/p>\n\u003cp>The Paul Reubens was quite tasty, though, and the best of the bunch. I'd definitely go back for that.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0387-e1328407036303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0387-e1328338431888.jpg\" alt=\"The Paul Reubens\" title=\"The Paul Reubens\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38447\">\u003c/a>\u003c/p>\n\u003cp>I wouldn't say that I'm a diehard fan yet -- I'm still partial to \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's Delicatessen \u003c/a> -- but there's lot more for us to try at Ike's. (Unfortunately \u003ca href=\"http://www.leapset.com/oaklandikes\">this website\u003c/a>, which supposedly lists more sandwiches, wasn't working.) Perhaps I'll finally make a pilgrimage to the Castro location now that I've got a basis for comparison. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ikeslair.com/\">Ike's Lair\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://g.co/maps/25rjm\">map\u003c/a>\u003cbr>\n2204 Broadway\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone: 510-338-6789\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/ikeslair\">Ike's Lair\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ikeslair\">@ikeslair\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11 am - 7 pm\u003c/p>\n\n",
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"excerpt": "I had never tried an Ike's Place sandwich until this past Friday night. But then I heard the good word that an Ike's Lair was opening in the Uptown District of Oakland, right in Franklin Square. \r\n",
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"description": "I had never tried an Ike's Place sandwich until this past Friday night. But then I heard the good word that an Ike's Lair was opening in the Uptown District of Oakland, right in Franklin Square. \r\n",
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"headline": "Ike's Lair Opens in Uptown Oakland's Franklin Square",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0362-e1328404761276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0362-e1328405687686.jpg\" alt=\"Ikes Lair\" title=\"Ikes Lair\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-38438\">\u003c/a>\u003c/p>\n\u003cp>I had never tried an Ike's Place sandwich until this past Friday night. I had, of course, heard about the infamous original location and its long lines of patrons sparking drama in San Francisco -- so much so that the hubbub even made it into the pages of \u003ca href=\"http://www.nytimes.com/2010/02/26/us/26sfmetro.html\">The New York Times\u003c/a>. But by the time the dust had settled and they comfortably settled into a new space, then \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/07/ikes_empire_grows_anew_this_we.html\">opened other locations\u003c/a>, it had fallen off my radar. \u003c/p>\n\u003cp>But then I heard the good word that an Ike's Lair was coming to the Uptown District of Oakland, right in Franklin Square. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0360-e1328405114241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0360-e1328338148369.jpg\" alt=\"Franklin Square\" title=\"Franklin Square\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38436\">\u003c/a>\u003c/p>\n\u003cp>With Plum, Plum Bar and Bakesale Betty's second location as neighbors, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\">Hawker Fare\u003c/a>, \u003ca href=\"http://blogs.kqed.org/checkplease/2011/09/07/trueburger-restaurant-info/\">Trueburger\u003c/a> and Luka's Taproom & Lounge nearby, it's a burgeoning food enclave that's drawing lots of attention. Here was my easy opportunity to finally taste one of Ike's creations for myself. \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/24/2012/02/IMG_0367-e1328405829899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0367-e1328338203908.jpg\" alt=\"Ikes Counter\" title=\"Ikes Counter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ikeslair.com/\">Ike's Lair\u003c/a> opened its doors in late January (its website doesn't reflect its Oakland location yet), a bright space with cartoon renditions of a devilishly grinning Ike at every turn. And there's their slogan writ large on one wall:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0379-e1328406749409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0379-e1328341706822.jpg\" alt=\"Ikes Wall\" title=\"Ikes Wall\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38442\">\u003c/a>\u003c/p>\n\u003cp>Ike's Lair has a smaller menu than its San Francisco counterpart, but it's still daunting. It took my husband (a fellow Ike's newbie) and I a full 10 minutes to study the extensive menu. (It reminded me of the first time I went to \u003ca href=\"http://www.shopsins.com/\">Shopsin's\u003c/a> in New York City, which probably has the most \u003ca href=\"http://www.shopsins.com/wp-content/uploads/downloads/2012/02/ShopsinsL191.pdf\">mind-blowing menu\u003c/a> in the world.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ikes-big-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0366-e1328338238932.jpg\" alt=\"Ikes Big Menu\" title=\"Ikes Big Menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38439\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0375-e1328406847766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0375-e1328338260956.jpg\" alt=\"Ikes Small Menu\" title=\"Ikes Small Menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38441\">\u003c/a>\u003c/p>\n\u003cp>We opted for four half-size sandwiches (all priced at $5.95) to get a good sampling of its offerings: the SF Giants pitcher-inspired Matt Cain (roast beef, turkey, salami, Godfather sauce, Provolone cheese); Paul Reubens (the real name of the actor who portrays \"\u003ca href=\"https://twitter.com/#!/peeweeherman\">Pee-Wee Herman\u003c/a>\") with pastrami, homemade poppy seed coleslaw, French dressing, Swiss cheese; The Bakesale (their nod to Bakesale Betty's fried-chicken sandwich with American cheese); and the Meatless Mike with vegan meatballs, marinara sauce and pepper jack cheese. I had originally ordered the (co-founder of Yelp) Jeremy Stoppelman sandwich (breaded eggplant, green pesto, habanero, grilled tomato, Provolone cheese), but alas, they had run out of eggplant. \u003c/p>\n\u003cp>We went with the standard toppings (lettuce, tomato, and their creamy Dirty Secret Sauce that's like an aioli but more herbaceous) and none of the \"extra dirty\" options of mozzarella sticks or jalapeño poppers since we didn't want to get too decadent on our first trip to Ike's. Same for the beer-battered onion rings and zucchini. Checking out other people's orders, though, they looked tempting -- as did the \u003ca href=\"http://cakemonkey.com/menu\">Cake Monkey pastries\u003c/a> in the case. \u003c/p>\n\u003cp>There's no indoor seating at Ike's, but there's plenty of room out front. I'm sure it'll be packed in warmer weather. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0361-e1328406150685.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0361-e1328338672672.jpg\" alt=\"Ikes Lair\" title=\"Ikes Lair\" width=\"550\" height=\"281\" class=\"alignnone size-full wp-image-38437\">\u003c/a>\u003c/p>\n\u003cp>On our way back to our place, I overheard some folks say, \"There's always a huge line at lunchtime that goes down the block.\" I guess this location shares the same busy crowds as the SF mothership, but as we're in the Bay Area -- Ike's has smartphone apps that you can use to place your orders ahead of time. (I'm sure this will come in handy on \u003ca href=\"http://www.nfl.com/superbowl/46\">Superbowl Sunday\u003c/a>; I imagine Ike's will be racking up a lot of business that day to feed hungry football fans at parties.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0380-e1328406910311.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0380-e1328338759134.jpg\" alt=\"Ikes App\" title=\"Ike&;s App\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0381-e1328406960632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0381-e1328338784957.jpg\" alt=\"Ikes App\" title=\"Ikes App\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38444\">\u003c/a>\u003c/p>\n\u003cp>By the time we got home, I was starving. I think I wolfed down the delicious The Meatless Mike, which I had ordered on their Dutch crunch roll, in less than a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0385-e1328407048717.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0385-e1328338313340.jpg\" alt=\"The Meatless Mike\" title=\"The Meatless Mike\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38446\">\u003c/a>\u003c/p>\n\u003cp>The Bakesale, however, was a pretty weak homage to its predecessor and won't give it a run for its money anytime soon. Unlike Betty's esteemed sandwich, this had a small slab of limply fried chicken that sorely needed the spicy, vinegary tang of her coleslaw. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0389-e1328407024203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0389-e1328338341335.jpg\" alt=\"The Bakesale\" title=\"The Bakesale\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38448\">\u003c/a>\u003c/p>\n\u003cp>My husband had the same reaction to the Matt Cain, which he thought was a pretty average combination of flavors. Good, not great.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0382-e1328407061427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0382-e1328338407917.jpg\" alt=\"The Matt Cain\" title=\"The Matt Cain\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-38445\">\u003c/a>\u003c/p>\n\u003cp>The Paul Reubens was quite tasty, though, and the best of the bunch. I'd definitely go back for that.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0387-e1328407036303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0387-e1328338431888.jpg\" alt=\"The Paul Reubens\" title=\"The Paul Reubens\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38447\">\u003c/a>\u003c/p>\n\u003cp>I wouldn't say that I'm a diehard fan yet -- I'm still partial to \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's Delicatessen \u003c/a> -- but there's lot more for us to try at Ike's. (Unfortunately \u003ca href=\"http://www.leapset.com/oaklandikes\">this website\u003c/a>, which supposedly lists more sandwiches, wasn't working.) Perhaps I'll finally make a pilgrimage to the Castro location now that I've got a basis for comparison. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ikeslair.com/\">Ike's Lair\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://g.co/maps/25rjm\">map\u003c/a>\u003cbr>\n2204 Broadway\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone: 510-338-6789\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/ikeslair\">Ike's Lair\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ikeslair\">@ikeslair\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11 am - 7 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "American Eatery from Prather Ranch Meat Co.",
"title": "American Eatery from Prather Ranch Meat Co.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\" alt=\"American Eatery\" title=\"American Eatery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38343\">\u003c/a>\u003cbr>\n\u003cem>Prather Ranch Meat Co.'s American Eatery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>, well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Prather Ranch Meat Co. retail store, \u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a> features meaty American comfort classics like dry-aged burgers, sausages, chili, ribs, grilled steak sandwiches, even \u003ca href=\"http://www.globalgourmet.com/food/sleuth/0998/scrapple.html#axzz1lG9lWJll\">pork scrapple\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\" alt=\"The Stonebreaker\" title=\"The Stonebreaker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38345\">\u003c/a>\u003cbr>\n\u003cem>The Stonebreaker\u003c/em>\u003c/p>\n\u003cp>The first thing to catch my eye on the menu was \u003cstrong>The Stonebreaker\u003c/strong>. Named after PRMC founder, \u003cstrong>Doug Stonebreaker\u003c/strong>, this ten napkin burger is essentially a \u003cem>poutine\u003c/em> burger, loaded with fries, melted cheese curds, and gravy. When I asked chef \u003cstrong>Erica Holland-Toll\u003c/strong> the inspiration behind the burger, she said: \u003c/p>\n\u003cblockquote>\u003cp>\"When I was hired to open The American Eatery, I knew I wanted to use Doug's last name on a burger or sandwich, but it had to be a big bold sandwich to stand up to a name like Stonebreaker. Doug always says he's a meat and potatoes kind of guy and it was an easy jump from that comment to a burger with french fries on it...the cheese curds and gravy came about as the next logical step, and suddenly The Stonebreaker came to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Well this burger was definitely big and bold. The flavor of the dry-aged beef lived up to Prather Ranch's reputation, although it could have used a heavier hand with the salt. The cheese curds were an interesting touch, lending a mild tang and creamy melt to the burger. The meat gravy made everything deliciously messy. And the pile of fries on top just pushed this burger over the edge into gluttonous beauty. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\" alt=\"Chuck Wagon Chili Cheese Fries\" title=\"Chuck Wagon Chili Cheese Fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38344\">\u003c/a>\u003cbr>\n\u003cem>Chuck Wagon Chili Cheese Fries\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Chuck Wagon Chili Cheese Fries\u003c/strong> also required another ten napkins or so. Smothered in sweet and smoky chili made with hearty Prather Ranch chuck and creamy \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a> heirloom pinquito beans, the handcut fries sported all the fixings -- sharp cheddar, scallions, and sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\" alt=\"Hot Dogs\" title=\"Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38348\">\u003c/a>\u003cbr>\n\u003cem>Hot Dogs\u003c/em>\u003c/p>\n\u003cp>The Chuck Wagon Chili is also available on its own, or as a burger topping. I'm sure once the American Eatery gets its organic hot dogs going too, you'll see a Chili Cheese Dog on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\" alt=\"Steak and Egg Sandwich\" title=\"Steak and Egg Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38347\">\u003c/a>\u003cbr>\n\u003cem>Steak & Egg Sandwich\u003c/em>\u003c/p>\n\u003cp>I spied the \u003cstrong>Steak & Egg Sandwich\u003c/strong> on the rotating weekend brunch menu and had to try it. Grilled skirt steak on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> torpedo roll served with an organic fried egg from third generation family-owned and operated \u003ca href=\"http://www.glaumeggranch.com/\">Glaum Ranch\u003c/a>, swiss cheese, roasted \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> mushrooms, and mushroom mayo…this upscale breakfast sandwich was full of gooey, saucy, meaty, hearty lovin'. I thought the steak could have used a bit more salt, but all in all this was a great sandwich full of savory juiciness. American Eatery makes great use of all the fresh produce and quality products from their neighbors, and this sandwich is a shining example. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\" alt=\"Braised Pumpkin and Leeks\" title=\"Braised Pumpkin and Leeks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38346\">\u003c/a>\u003cbr>\n\u003cem>Braised Pumpkin & Leeks\u003c/em>\u003c/p>\n\u003cp>While this menu is obviously geared towards meat lovers, don't count out the seasonal veggie offerings. The \u003cstrong>Braised Pumpkin & Leeks\u003c/strong> were perfect – buttery, creamy, and sweet, complemented with toppings of sage, pine nuts, dried currants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\" alt=\"The Meat Shop\" title=\"The Meat Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38349\">\u003c/a>\u003cbr>\n\u003cem>The Meat Shop\u003c/em>\u003c/p>\n\u003cp>Prather Ranch's new set up in the Ferry Building has made it infinitely easy to get some good meat into your life. At the meat shop, pick up your raw meat goodies. Around the corner, pick up your cooked meat goodies to eat on the spot, or prepared meals to take home (like a container of meatballs, or pulled pork, or marrow butter pats). \u003c/p>\n\u003cp>For design geeks, you may be interested in learn that most of the wood used in building the new storefront comes from an 1880's barn on Prather's Bella Vista ranch. If you look closely, you can still see holes bored by bullets and woodpeckers from days of the Wild West. Also, the lights fixed above the service counter are clad in genuine, hand-forged \"diamond point\" barbed wire, which was also reclaimed from the ranch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\" alt=\"A different breed\" title=\"A different breed\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38342\">\u003c/a>\u003cbr>\n\u003cem>A different breed\u003c/em>\u003c/p>\n\u003cp>Prather Ranch Meat Co. has long operated on the philosophy of supporting a whole animal sales model. With the opening of American Eatery, it seems they've completed the circle, allowing them to serve their customers along the entire journey from raw ingredient to ready-to-eat home-style meals. While there are a few touches to be ironed out (heavier seasoning of meat, crispier fries), I'm looking forward to seeing the new eatery hit its stride. With its focus on high quality ingredients raised with care, it fits seamlessly into the Ferry Building. The American Eatery represents the final expression of gratitude for all the hard work of the small, sustainable farmers and ranchers who make it all possible. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>We stand for the whole hog – and the entire chicken, the complete steer, and the total lamb. Our goal is to offer high quality, sustainable, humanely raised meats in support of a whole animal sales model. This approach allows us to support small ranches while offering all our customers the peace of mind from knowing where their meat comes from.\u003cbr>\n-- Prather Ranch Meat Co., \"A Different Breed of Meat Shop\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ADDRESS\u003c/strong>\u003cbr>\n\u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a>\u003cbr>\n1 Ferry Building\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 391-0420\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\" alt=\"American Eatery\" title=\"American Eatery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38343\">\u003c/a>\u003cbr>\n\u003cem>Prather Ranch Meat Co.'s American Eatery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>, well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Prather Ranch Meat Co. retail store, \u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a> features meaty American comfort classics like dry-aged burgers, sausages, chili, ribs, grilled steak sandwiches, even \u003ca href=\"http://www.globalgourmet.com/food/sleuth/0998/scrapple.html#axzz1lG9lWJll\">pork scrapple\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\" alt=\"The Stonebreaker\" title=\"The Stonebreaker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38345\">\u003c/a>\u003cbr>\n\u003cem>The Stonebreaker\u003c/em>\u003c/p>\n\u003cp>The first thing to catch my eye on the menu was \u003cstrong>The Stonebreaker\u003c/strong>. Named after PRMC founder, \u003cstrong>Doug Stonebreaker\u003c/strong>, this ten napkin burger is essentially a \u003cem>poutine\u003c/em> burger, loaded with fries, melted cheese curds, and gravy. When I asked chef \u003cstrong>Erica Holland-Toll\u003c/strong> the inspiration behind the burger, she said: \u003c/p>\n\u003cblockquote>\u003cp>\"When I was hired to open The American Eatery, I knew I wanted to use Doug's last name on a burger or sandwich, but it had to be a big bold sandwich to stand up to a name like Stonebreaker. Doug always says he's a meat and potatoes kind of guy and it was an easy jump from that comment to a burger with french fries on it...the cheese curds and gravy came about as the next logical step, and suddenly The Stonebreaker came to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Well this burger was definitely big and bold. The flavor of the dry-aged beef lived up to Prather Ranch's reputation, although it could have used a heavier hand with the salt. The cheese curds were an interesting touch, lending a mild tang and creamy melt to the burger. The meat gravy made everything deliciously messy. And the pile of fries on top just pushed this burger over the edge into gluttonous beauty. \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/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\" alt=\"Chuck Wagon Chili Cheese Fries\" title=\"Chuck Wagon Chili Cheese Fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38344\">\u003c/a>\u003cbr>\n\u003cem>Chuck Wagon Chili Cheese Fries\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Chuck Wagon Chili Cheese Fries\u003c/strong> also required another ten napkins or so. Smothered in sweet and smoky chili made with hearty Prather Ranch chuck and creamy \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a> heirloom pinquito beans, the handcut fries sported all the fixings -- sharp cheddar, scallions, and sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\" alt=\"Hot Dogs\" title=\"Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38348\">\u003c/a>\u003cbr>\n\u003cem>Hot Dogs\u003c/em>\u003c/p>\n\u003cp>The Chuck Wagon Chili is also available on its own, or as a burger topping. I'm sure once the American Eatery gets its organic hot dogs going too, you'll see a Chili Cheese Dog on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\" alt=\"Steak and Egg Sandwich\" title=\"Steak and Egg Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38347\">\u003c/a>\u003cbr>\n\u003cem>Steak & Egg Sandwich\u003c/em>\u003c/p>\n\u003cp>I spied the \u003cstrong>Steak & Egg Sandwich\u003c/strong> on the rotating weekend brunch menu and had to try it. Grilled skirt steak on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> torpedo roll served with an organic fried egg from third generation family-owned and operated \u003ca href=\"http://www.glaumeggranch.com/\">Glaum Ranch\u003c/a>, swiss cheese, roasted \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> mushrooms, and mushroom mayo…this upscale breakfast sandwich was full of gooey, saucy, meaty, hearty lovin'. I thought the steak could have used a bit more salt, but all in all this was a great sandwich full of savory juiciness. American Eatery makes great use of all the fresh produce and quality products from their neighbors, and this sandwich is a shining example. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\" alt=\"Braised Pumpkin and Leeks\" title=\"Braised Pumpkin and Leeks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38346\">\u003c/a>\u003cbr>\n\u003cem>Braised Pumpkin & Leeks\u003c/em>\u003c/p>\n\u003cp>While this menu is obviously geared towards meat lovers, don't count out the seasonal veggie offerings. The \u003cstrong>Braised Pumpkin & Leeks\u003c/strong> were perfect – buttery, creamy, and sweet, complemented with toppings of sage, pine nuts, dried currants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\" alt=\"The Meat Shop\" title=\"The Meat Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38349\">\u003c/a>\u003cbr>\n\u003cem>The Meat Shop\u003c/em>\u003c/p>\n\u003cp>Prather Ranch's new set up in the Ferry Building has made it infinitely easy to get some good meat into your life. At the meat shop, pick up your raw meat goodies. Around the corner, pick up your cooked meat goodies to eat on the spot, or prepared meals to take home (like a container of meatballs, or pulled pork, or marrow butter pats). \u003c/p>\n\u003cp>For design geeks, you may be interested in learn that most of the wood used in building the new storefront comes from an 1880's barn on Prather's Bella Vista ranch. If you look closely, you can still see holes bored by bullets and woodpeckers from days of the Wild West. Also, the lights fixed above the service counter are clad in genuine, hand-forged \"diamond point\" barbed wire, which was also reclaimed from the ranch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\" alt=\"A different breed\" title=\"A different breed\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38342\">\u003c/a>\u003cbr>\n\u003cem>A different breed\u003c/em>\u003c/p>\n\u003cp>Prather Ranch Meat Co. has long operated on the philosophy of supporting a whole animal sales model. With the opening of American Eatery, it seems they've completed the circle, allowing them to serve their customers along the entire journey from raw ingredient to ready-to-eat home-style meals. While there are a few touches to be ironed out (heavier seasoning of meat, crispier fries), I'm looking forward to seeing the new eatery hit its stride. With its focus on high quality ingredients raised with care, it fits seamlessly into the Ferry Building. The American Eatery represents the final expression of gratitude for all the hard work of the small, sustainable farmers and ranchers who make it all possible. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>We stand for the whole hog – and the entire chicken, the complete steer, and the total lamb. Our goal is to offer high quality, sustainable, humanely raised meats in support of a whole animal sales model. This approach allows us to support small ranches while offering all our customers the peace of mind from knowing where their meat comes from.\u003cbr>\n-- Prather Ranch Meat Co., \"A Different Breed of Meat Shop\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ADDRESS\u003c/strong>\u003cbr>\n\u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a>\u003cbr>\n1 Ferry Building\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 391-0420\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Befuddlement and Delight at The Ice Cream Bar ",
"title": "Befuddlement and Delight at The Ice Cream Bar ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\" alt=\"The ice cream bar\" title=\"The ice cream bar\" width=\"500\" height=\"669\" class=\"alignnone size-full wp-image-38099\">\u003c/a>\u003cbr>\nLactard, anyone? After dinner Phosphate? These are some of the questions we were met with upon strolling into Cole Valley's new soda fountain and ice cream shop, \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> on Friday night. Now I'm an ice cream gal through and through, so I've been waiting for the day when Ice Cream Bar would finally open. The time has come and I can assure you that what you'll experience once you step inside will be quite new to you. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\" alt=\"ice cream scooping\" title=\"ice cream scooping\" width=\"540\" height=\"272\" class=\"alignnone size-full wp-image-38103\">\u003c/a>\u003cbr>\n\u003cem>Bustling, scooping, and smiling are the employees at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>When you walk in the doors, things actually look quite familiar: there's an ice cream menu, folks sampling their favorite flavors, and talk of sundaes and housemade cones. Another high-end ice cream shop? Not so fast. The best way to think of Ice Cream Bar is almost like two different shops. There is the ice cream half of the shop which is just that: wonderfully rich homemade ice creams served on their own, blended into thick milkshakes, or layered into classic sundaes. So let's start there, as you probably will begin there when you visit for the first time. The young gentlemen helping us with our samplings mentioned that the pistachio, butterscotch, and honey buttermilk ice creams have been the most popular so far. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\" alt=\"banana split\" title=\"banana split\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38101\">\u003c/a>\u003cbr>\n\u003cem>The truly wonderful banana split\u003c/em>\u003c/p>\n\u003cp>But we decided to go all out with the House Banana Split: a classic sundae made with three different kinds of ice cream and topped with a caramelized banana, housemade sour cherry sauce, almonds, and whipped cream. They spend time with this sundae, caramelizing the banana in front of you with a sprinkling of sugar and a blow torch. \"You can kind of crack the top just like creme brulee,\" we were told. And the sour cherry sauce is reason enough to order the banana split. It's tart, colorful, and refreshing -- a nice change from the creepy maraschino cherries that adorn many a dish of ice cream. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/help.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/help.jpg\" alt=\"the ice cream bar\" title=\"the ice cream bar\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-38100\">\u003c/a>\u003cbr>\n\u003cem>Getting the lowdown at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>After our sundae, we wandered towards the back of the shop to the ice cream fountain. Here is where the magic really happens thanks to owner Juliet Pries' concept and Russell Davis' Soda Program. Davis, of \u003ca href=\"http://www.rickhousesf.com/\">Rickhouse\u003c/a>, calls himself a \"Beverage consultant, mixologist, and troubadour,\" and has created a soda fountain menu consisting of old-fashioned fountain drinks like fruit-based crushes, panaceas (healing tonics), egg creams, and build-your-own sodas using housemade extracts and tinctures. There are 13 syrups (including agave and chicory coffee), 24 house-made extracts (including birch, fennel seed, sassafras), and more than 75 tinctures all told and uncountable combinations for each. Enter the delight. \u003c/p>\n\u003cp>You'll scan the menu and see something familiar in a milkshakes or malts only to learn that even the milkshakes are a throw-back to the early 1900s when they weren't actually made with ice cream but, instead, a combination of egg, milk, ice and syrups. Nothing is expected or familiar at the soda fountain. You will ask lots of questions, you will sip something like nothing you've ever tasted, you will leave delighted with the experience, satisfied, and feeling like you'd just entered a whole new world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\" alt=\"soda jerk at ice cream bar\" title=\"soda jerk at ice cream bar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38102\">\u003c/a>\u003cbr>\n\u003cem>Chris Simpson, bar manager, working his magic at the Soda Fountain\u003c/em>\u003c/p>\n\u003cp>On the back of the soda fountain menus, Russell Davis explains: \u003c/p>\n\u003cblockquote>\u003cp>\"Soda fountains date back to the 1800s and served to replicate the 'healing' properties of the effervescent natural mineral waters that boil out of the earth. They were more like pharmacies than just places to get soda, and the soda experts were just as much healers as they were beverage crafters. We are reviving the lost art of mixing these specialty drinks, along with their ingredients.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\" alt=\"extracts\" title=\"extracts\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-38104\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Solutions: How the Magic Happens\u003c/em>\u003c/p>\n\u003cp>And reviving the lost art they are. Truly. At one point I saw Simpson glancing at a book with handwritten notes. Inquiring as to whether those are the recipes, he mentioned that they're his personal notes for concocting special off-menu drinks for customers who ask. We decided to go the more traditional route and opted for a root beer soda, asking him to make it with whatever extracts he thought would be really delicious. The result? A root beer soda with sassafras, wintergreen and peppermint extracts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\" alt=\"extracts and sodas\" title=\"Extracts and Sodas\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-38105\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Our Root Beer Soda\u003c/em>\u003c/p>\n\u003cp>It was strangely refreshing and boasted a marriage of flavors I would have never thought to join. For our second foray into soda-land, we chose the Breakfast Soda, a drink with muddled fresh oranges, powdered sugar, maple syrup, and thyme extract. It was mild, pleasant, and only slightly sweet--a good starter soda for those wanting to try something but unsure how to dive right in. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\" alt=\"candy sign\" title=\"candy sign\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38107\">\u003c/a>\u003c/p>\n\u003cp>The employees at Ice Cream Bar will be quick to tell you that everything is housemade, from the cones to the syrups to the marshmallows and candies. Their future plans involve rolling out savory items focusing on classic comfort food. Hot dogs and grilled cheese sandwiches are rumored to be in the mix. The delight is understandable: kids and adults alike are enjoying cones, sundaes, floats, and egg creams in a sweet, vintage-styled ice cream shop. What's not to like? The befuddlement arises from the fact that soda fountains are such a thing of the past that many of us will have little context for understanding how they were much more of a pharmacy than a dessert spot. You could tell the soda jerk what ailed you and he would fix up something to help relieve your symptoms. To most of us this invites questioning, curiosity, and an entirely new landscape of discovery. Go see for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a>\u003cbr>\n815 Cole Street @ Carl, San Francisco\u003cbr>\n(415) 742-4932\u003cbr>\nHours: 12pm-10pm Everyday\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/pages/The-Ice-Cream-Bar-Soda-Fountain/209385012485736\">Facebook\u003c/a> or Follow on \u003ca href=\"https://twitter.com/#!/icecreambarsf\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "For an old-fashioned ice cream soda in a bustling little Cole Valley space, Megan Gordon heads to The Ice Cream Bar to discover what all of the fuss is about. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\" alt=\"The ice cream bar\" title=\"The ice cream bar\" width=\"500\" height=\"669\" class=\"alignnone size-full wp-image-38099\">\u003c/a>\u003cbr>\nLactard, anyone? After dinner Phosphate? These are some of the questions we were met with upon strolling into Cole Valley's new soda fountain and ice cream shop, \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> on Friday night. Now I'm an ice cream gal through and through, so I've been waiting for the day when Ice Cream Bar would finally open. The time has come and I can assure you that what you'll experience once you step inside will be quite new to you. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\" alt=\"ice cream scooping\" title=\"ice cream scooping\" width=\"540\" height=\"272\" class=\"alignnone size-full wp-image-38103\">\u003c/a>\u003cbr>\n\u003cem>Bustling, scooping, and smiling are the employees at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>When you walk in the doors, things actually look quite familiar: there's an ice cream menu, folks sampling their favorite flavors, and talk of sundaes and housemade cones. Another high-end ice cream shop? Not so fast. The best way to think of Ice Cream Bar is almost like two different shops. There is the ice cream half of the shop which is just that: wonderfully rich homemade ice creams served on their own, blended into thick milkshakes, or layered into classic sundaes. So let's start there, as you probably will begin there when you visit for the first time. The young gentlemen helping us with our samplings mentioned that the pistachio, butterscotch, and honey buttermilk ice creams have been the most popular so far. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\" alt=\"banana split\" title=\"banana split\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38101\">\u003c/a>\u003cbr>\n\u003cem>The truly wonderful banana split\u003c/em>\u003c/p>\n\u003cp>But we decided to go all out with the House Banana Split: a classic sundae made with three different kinds of ice cream and topped with a caramelized banana, housemade sour cherry sauce, almonds, and whipped cream. They spend time with this sundae, caramelizing the banana in front of you with a sprinkling of sugar and a blow torch. \"You can kind of crack the top just like creme brulee,\" we were told. And the sour cherry sauce is reason enough to order the banana split. It's tart, colorful, and refreshing -- a nice change from the creepy maraschino cherries that adorn many a dish of ice cream. \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/24/2012/01/help.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/help.jpg\" alt=\"the ice cream bar\" title=\"the ice cream bar\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-38100\">\u003c/a>\u003cbr>\n\u003cem>Getting the lowdown at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>After our sundae, we wandered towards the back of the shop to the ice cream fountain. Here is where the magic really happens thanks to owner Juliet Pries' concept and Russell Davis' Soda Program. Davis, of \u003ca href=\"http://www.rickhousesf.com/\">Rickhouse\u003c/a>, calls himself a \"Beverage consultant, mixologist, and troubadour,\" and has created a soda fountain menu consisting of old-fashioned fountain drinks like fruit-based crushes, panaceas (healing tonics), egg creams, and build-your-own sodas using housemade extracts and tinctures. There are 13 syrups (including agave and chicory coffee), 24 house-made extracts (including birch, fennel seed, sassafras), and more than 75 tinctures all told and uncountable combinations for each. Enter the delight. \u003c/p>\n\u003cp>You'll scan the menu and see something familiar in a milkshakes or malts only to learn that even the milkshakes are a throw-back to the early 1900s when they weren't actually made with ice cream but, instead, a combination of egg, milk, ice and syrups. Nothing is expected or familiar at the soda fountain. You will ask lots of questions, you will sip something like nothing you've ever tasted, you will leave delighted with the experience, satisfied, and feeling like you'd just entered a whole new world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\" alt=\"soda jerk at ice cream bar\" title=\"soda jerk at ice cream bar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38102\">\u003c/a>\u003cbr>\n\u003cem>Chris Simpson, bar manager, working his magic at the Soda Fountain\u003c/em>\u003c/p>\n\u003cp>On the back of the soda fountain menus, Russell Davis explains: \u003c/p>\n\u003cblockquote>\u003cp>\"Soda fountains date back to the 1800s and served to replicate the 'healing' properties of the effervescent natural mineral waters that boil out of the earth. They were more like pharmacies than just places to get soda, and the soda experts were just as much healers as they were beverage crafters. We are reviving the lost art of mixing these specialty drinks, along with their ingredients.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\" alt=\"extracts\" title=\"extracts\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-38104\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Solutions: How the Magic Happens\u003c/em>\u003c/p>\n\u003cp>And reviving the lost art they are. Truly. At one point I saw Simpson glancing at a book with handwritten notes. Inquiring as to whether those are the recipes, he mentioned that they're his personal notes for concocting special off-menu drinks for customers who ask. We decided to go the more traditional route and opted for a root beer soda, asking him to make it with whatever extracts he thought would be really delicious. The result? A root beer soda with sassafras, wintergreen and peppermint extracts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\" alt=\"extracts and sodas\" title=\"Extracts and Sodas\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-38105\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Our Root Beer Soda\u003c/em>\u003c/p>\n\u003cp>It was strangely refreshing and boasted a marriage of flavors I would have never thought to join. For our second foray into soda-land, we chose the Breakfast Soda, a drink with muddled fresh oranges, powdered sugar, maple syrup, and thyme extract. It was mild, pleasant, and only slightly sweet--a good starter soda for those wanting to try something but unsure how to dive right in. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\" alt=\"candy sign\" title=\"candy sign\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38107\">\u003c/a>\u003c/p>\n\u003cp>The employees at Ice Cream Bar will be quick to tell you that everything is housemade, from the cones to the syrups to the marshmallows and candies. Their future plans involve rolling out savory items focusing on classic comfort food. Hot dogs and grilled cheese sandwiches are rumored to be in the mix. The delight is understandable: kids and adults alike are enjoying cones, sundaes, floats, and egg creams in a sweet, vintage-styled ice cream shop. What's not to like? The befuddlement arises from the fact that soda fountains are such a thing of the past that many of us will have little context for understanding how they were much more of a pharmacy than a dessert spot. You could tell the soda jerk what ailed you and he would fix up something to help relieve your symptoms. To most of us this invites questioning, curiosity, and an entirely new landscape of discovery. Go see for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a>\u003cbr>\n815 Cole Street @ Carl, San Francisco\u003cbr>\n(415) 742-4932\u003cbr>\nHours: 12pm-10pm Everyday\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/pages/The-Ice-Cream-Bar-Soda-Fountain/209385012485736\">Facebook\u003c/a> or Follow on \u003ca href=\"https://twitter.com/#!/icecreambarsf\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Slow Down at Two Sisters Bar and Books",
"title": "Slow Down at Two Sisters Bar and Books",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mikha Diaz and Mary Elliott have created a new bar/cafe concept in a landscape of increasingly predictable, similar San Francisco dining/drinking destinations. Megan Gordon heads over to Hayes Valley to check out the bites, cocktails, and books under the Two Sisters Bar and Books roof. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \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/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Plow: The Best Eggs in San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\" alt=\"plow\" title=\"plow\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-37896\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a> is not new. But there are some spots in the city that warrant constant discussion well after opening day; Plow is one such place. In April 2010, Joel Bleskacek and Maxine Siu, ex-\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a> folks, decided to take the plunge and open a small restaurant in their Potrero Hill neighborhood. It is a warm, bustling spot at the base of the hill with a handsome bar, a number of cozy tables and tons of natural light. The wait can be long on a Saturday or Sunday but the staff is upbeat and attentive and they do an amazing job of making everyone feel at home.\u003c/p>\n\u003cp>I visited Plow on a recent Saturday with a few friends. We dutifully put our names on the list, were told the wait would be an hour-and-a-half, and took a seat on one of the outdoor benches to catch up. When it seemed liked we were just at the hunger-breaking-point, our names were called and we headed inside to claim a table. The food at Plow is decidedly simple; most of the ingredients are sourced from local farms and it's the kind of menu that you curse at first because it makes deciding on just one dish incredibly difficult. From the French toast with poached pears and mascarpone to the lemon ricotta pancakes or cider-brined pork chop -- it's a very tough call. I say start with some \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> coffee and then leave the French toast and pancakes for one of Plow's remarkable egg dishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\" alt=\"Soft Scrambled Eggs and Crispy Potatoes\" title=\"Soft Scrambled Eggs and Crispy Potatoes\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-37897\">\u003c/a>\u003cbr>\n\u003cem>Soft Scrambled Eggs and Crispy Potatoes\u003c/em>\u003c/p>\n\u003cp>Plow does eggs well. Really, really well. And after reading Ruth Reichl's piece in Gilt Taste on \u003ca href=\"http://www.gilttaste.com/stories/4078-how-to-make-better-scrambled-eggs\">How to Make Better Scrambled Eggs\u003c/a>, eggs have been on my mind lately. While I was truthfully shocked at the amount of butter Ruth Reichl describes (1 stick of butter/4 eggs), I have a hunch Plow's eggs follow suit. They are light and fluffy, the kind of scrambled eggs you know you just can't replicate at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\" alt=\"Savory Bread Pudding with Kale and Leeks\" title=\"Savory Bread Pudding with Kale and Leeks\" width=\"500\" height=\"371\" class=\"alignnone size-full wp-image-37898\">\u003c/a>\u003cbr>\n\u003cem>Savory Bread Pudding with Kale and Leeks\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The savory bread pudding has a little warning that it's only available \"until it's gone.\" You know what that means: get there early to snag a piece because they do often sell out. And I can see why. Packed with kale and leeks and a touch of Gruyere, it's hearty but not in a cumbersome, soporific way. Instead, it's actually quite light and really celebrates the vegetables and cheese while avoiding a common mistake of adding too much salt or over-baking. We opted for crispy potatoes instead of the side salad that it's usually served with. Pleasantly salty and, true to their name, crispy as heck these are some of the best breakfast potatoes I've had in quite some time. There's nothing worse than waiting well over an hour in the San Francisco winter wind for a plate of soggy potatoes. That won't be the case here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\" alt=\"Eggs Benedict with Spinach and Mushrooms\" title=\"Eggs Benedict with Spinach and Mushrooms\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37899\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict with Spinach and Mushrooms\u003c/em>\u003c/p>\n\u003cp>And then we come to the ultimate in egg celebration: the Eggs Benedict with fennel pollen Hollandaise sauce. While the eggs are poached perfectly here, I did find the English Muffin to be a little spongy for my taste. But everything is thoughtfully done at Plow, from the finely chopped chives sprinkled on top of the eggs to the variety of mushrooms or the attentive coffee refills and warm service. And have I mentioned those crispy potatoes? \u003c/p>\n\u003cp>So in short, there are a lot of spots to get brunch in the city. There are the classics, like \u003ca href=\"http://www.frenchsoulfood.com/\">Brenda's\u003c/a>, \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> and \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. And then quieter show-stoppers like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> or Southern favorite \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>. But trust me when I tell you: if you're looking for some very special eggs in a very special atmosphere, Plow is where it's at. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>\u003cbr>\n1299 18th street\u003cbr>\n(between Mississippi St & Texas St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 821-7569\u003cbr>\nHours: Tues-Fri 7am - 2pm; Sat-Sun 8am - 2pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\" alt=\"plow\" title=\"plow\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-37896\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a> is not new. But there are some spots in the city that warrant constant discussion well after opening day; Plow is one such place. In April 2010, Joel Bleskacek and Maxine Siu, ex-\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a> folks, decided to take the plunge and open a small restaurant in their Potrero Hill neighborhood. It is a warm, bustling spot at the base of the hill with a handsome bar, a number of cozy tables and tons of natural light. The wait can be long on a Saturday or Sunday but the staff is upbeat and attentive and they do an amazing job of making everyone feel at home.\u003c/p>\n\u003cp>I visited Plow on a recent Saturday with a few friends. We dutifully put our names on the list, were told the wait would be an hour-and-a-half, and took a seat on one of the outdoor benches to catch up. When it seemed liked we were just at the hunger-breaking-point, our names were called and we headed inside to claim a table. The food at Plow is decidedly simple; most of the ingredients are sourced from local farms and it's the kind of menu that you curse at first because it makes deciding on just one dish incredibly difficult. From the French toast with poached pears and mascarpone to the lemon ricotta pancakes or cider-brined pork chop -- it's a very tough call. I say start with some \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> coffee and then leave the French toast and pancakes for one of Plow's remarkable egg dishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\" alt=\"Soft Scrambled Eggs and Crispy Potatoes\" title=\"Soft Scrambled Eggs and Crispy Potatoes\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-37897\">\u003c/a>\u003cbr>\n\u003cem>Soft Scrambled Eggs and Crispy Potatoes\u003c/em>\u003c/p>\n\u003cp>Plow does eggs well. Really, really well. And after reading Ruth Reichl's piece in Gilt Taste on \u003ca href=\"http://www.gilttaste.com/stories/4078-how-to-make-better-scrambled-eggs\">How to Make Better Scrambled Eggs\u003c/a>, eggs have been on my mind lately. While I was truthfully shocked at the amount of butter Ruth Reichl describes (1 stick of butter/4 eggs), I have a hunch Plow's eggs follow suit. They are light and fluffy, the kind of scrambled eggs you know you just can't replicate at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\" alt=\"Savory Bread Pudding with Kale and Leeks\" title=\"Savory Bread Pudding with Kale and Leeks\" width=\"500\" height=\"371\" class=\"alignnone size-full wp-image-37898\">\u003c/a>\u003cbr>\n\u003cem>Savory Bread Pudding with Kale and Leeks\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The savory bread pudding has a little warning that it's only available \"until it's gone.\" You know what that means: get there early to snag a piece because they do often sell out. And I can see why. Packed with kale and leeks and a touch of Gruyere, it's hearty but not in a cumbersome, soporific way. Instead, it's actually quite light and really celebrates the vegetables and cheese while avoiding a common mistake of adding too much salt or over-baking. We opted for crispy potatoes instead of the side salad that it's usually served with. Pleasantly salty and, true to their name, crispy as heck these are some of the best breakfast potatoes I've had in quite some time. There's nothing worse than waiting well over an hour in the San Francisco winter wind for a plate of soggy potatoes. That won't be the case here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\" alt=\"Eggs Benedict with Spinach and Mushrooms\" title=\"Eggs Benedict with Spinach and Mushrooms\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37899\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict with Spinach and Mushrooms\u003c/em>\u003c/p>\n\u003cp>And then we come to the ultimate in egg celebration: the Eggs Benedict with fennel pollen Hollandaise sauce. While the eggs are poached perfectly here, I did find the English Muffin to be a little spongy for my taste. But everything is thoughtfully done at Plow, from the finely chopped chives sprinkled on top of the eggs to the variety of mushrooms or the attentive coffee refills and warm service. And have I mentioned those crispy potatoes? \u003c/p>\n\u003cp>So in short, there are a lot of spots to get brunch in the city. There are the classics, like \u003ca href=\"http://www.frenchsoulfood.com/\">Brenda's\u003c/a>, \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> and \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. And then quieter show-stoppers like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> or Southern favorite \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>. But trust me when I tell you: if you're looking for some very special eggs in a very special atmosphere, Plow is where it's at. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>\u003cbr>\n1299 18th street\u003cbr>\n(between Mississippi St & Texas St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 821-7569\u003cbr>\nHours: Tues-Fri 7am - 2pm; Sat-Sun 8am - 2pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jon Darsky's Del Popolo: Pizza 'Of the People'",
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"content": "\u003cfigure id=\"attachment_37851\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\" alt=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" title=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" width=\"300\" height=\"225\" class=\"size-full wp-image-37851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Wood-burning Stefano Ferrara oven in shipping container. Photo courtesy of Del Popolo\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/#!/pizzadelpopolo\">Del Popolo\u003c/a>, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. The name Del Popolo means 'of the people' and represents the \"simple and egalitarian nature of pizza.\" Darsky is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. He is the primary designer of this new Bay Area mobile pizzeria, which started as a transatlantic shipping container and will be morphed into a pizza kitchen on wheels, custom-tricked out in ways that are different from other food trucks. He employed a local designer to translate his ideas and “make the concept real on the computer,” as well as produce the detailed drawings and plans required to actually build it. \u003ca href=\"http://www.mclellanindustries.com/\">Mclellan Industries\u003c/a>, based in Hanford, California, handled the fabrication and production. Darsky said of his approach, “Most food trucks start from the same place, with a repurposed step van, and incorporate similar modifications, designs and equipment. I started with the idea that I wanted to use an unconventional appliance in a custom format that would expand the idea of what mobile food can be.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>Darsky hails from New York and currently lives in Noe Valley. He has worked locally at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, \u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and flour + water, after an initial career as a pro baseball scout. He is newly married and just back from his honeymoon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\" alt=\"Jon Darsky and his wife Sara on their honeymoon\" title=\"Jon Darsky and his wife Sara on their honeymoon\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37849\">\u003c/a>\u003cbr>\n\u003cem>Jon Darsky and his wife, Sara on their honeymoon. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you and your spouse Sara meet?\u003c/strong>\u003cbr>\nIn late summer 2004, we were set up and went on a blind date at a bar in Manhattan. In 2007, she got a job with YouTube in entertainment marketing, and we moved from Brooklyn to San Francisco. \u003c/p>\n\u003cp>\u003cstrong>Do you have any children?\u003c/strong>\u003cbr>\nWe have a six-year old named Rocco. He's a Jack Russell terrier.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Tell us about getting married.\u003c/strong>\u003cbr>\nWe ran out of red wine half through the night, and were forced to hit Safeway in Pope Valley (Napa Valley) for some Woodbridge. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> made us a custom flavor of sorbet -- peach moscato -- and Anastasia at \u003ca href=\"http://www.sweetrevolutioncaramels.com/\">Sweet Revolution\u003c/a> made a small box of caramels for each guest. \u003c/p>\n\u003cp>\u003cstrong>How was the honeymoon?\u003c/strong>\u003cbr>\nWe went to Thailand, Cambodia, and Vietnam. In Bangkok's Chinatown, off the back of a pickup truck, we shared a plate of durian and sticky rice with a little condensed milk. On its’ own durian is difficult. It smells bad and is somewhere between savory and sweet. But with the sticky rice and the sweet condensed milk, it's delicious. We got a great photo of the woman preparing food in the truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\" alt=\"Bangkok Chinatown food truck\" title=\"Bangkok Chinatown food truck\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37848\">\u003c/a>\u003cbr>\n\u003cem>Bangkok Chinatown food truck. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>In Siem reap, I had an eggplant, pork and fermented soybean dish that was awesome. It was part of a $17 tasting menu that culminated with a black sticky rice creme brûlée.\u003c/p>\n\u003cp>In Hanoi, my two favorites were the pho I ate in the morning. It was the best food I've ever experienced on a stool a foot off the ground; invigorating and super flavorful. I also had fried fish with turmeric, dill, chili and rice noodles, and a papaya salad with air-dried beef.\u003c/p>\n\u003cp>\u003cstrong>How are things going with Del Popolo?\u003c/strong>\u003cbr>\nSwell. The project was born in June of 2010, a few months after my departure from flour + water. It's closer to launching now than ever before. \u003c/p>\n\u003cp>\u003cstrong>Did you have to get any sort of certification or training to operate your mobile?\u003c/strong>\u003cbr>\nThere’s no certification and no training. Only a commercial drivers license, which requires that you pass the CDL test. It’s not that easy. I spent an entire day in Fresno. In addition to the road test, there's a test of your familiarity with the air brake system. I failed it the first time….\u003c/p>\n\u003cp>\u003cstrong>How did you begin working with Mclellan Industries?\u003c/strong>\u003cbr>\nI found them online. When I contacted them initially, business was slow and they were receptive. They're not in the food truck business, but they had the necessary expertise, facilities and tools to carry out the project.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area spots to shop for food?\u003c/strong>\u003cbr>\nI like to buy \u003ca href=\"http://www.officemax.com/office-supplies/breakroom-cleaning/breakroom-supplies/candy-snacks/candy-gum-mints/product-prod3460377?freeText=twizzlers&csRedirectSearchString=twizzlers&csRedirectSearchResultCount=1&csSearchTag=true&_requestid=2710136\">Twizzlers at Office Max\u003c/a> on Harrison Street. They're always fresh. I feel sick, stupid and guilty afterwards, but the first ten are really good. Also, Thai eggplant, tamarind, and sweet basil from the \u003ca href=\"http://www.yelp.com/biz/the-battambang-market-san-francisco\">Battambang market\u003c/a> on Eddy Street. It's a Thai market owned by a Cambodian woman.\u003cbr>\nI also like \u003ca href=\"http://www.yelp.com/biz/oscars-burger-deli-san-francisco\">Oscar's Deli\u003c/a> on Cesar Chavez, for good, inexpensive falafel.\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite date-night spot?\u003c/strong>\u003cbr>\n\u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, where I like to order the spaghetti with bottarga. I go there for the spaghetti and the hospitality. \u003c/p>\n\u003cp>\u003cstrong>If you had to pick one pizza as your favorite, which one would it be?\u003c/strong>\u003cbr>\nIn S.F., \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a>.\u003cbr>\nIn L.A., my brother-in-law makes delicious pizza at \u003ca href=\"http://www.sottorestaurant.com/\">Sotto\u003c/a>. Both are thoughtful in terms of process, ingredients and the tools they use. There is no randomness to what they do, and it is born out in the end product. Similarly, my style is built around asking as many questions as possible in order to really understand what I am doing.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nBeans. I like to make beans, with almost any kind from \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. It’s hands-down my favorite thing to make… add some herbs and some sherry vinegar.\u003c/p>\n\u003cp>\u003cstrong>What will you do for Valentine’s Day?\u003c/strong>\u003cbr>\nWe're going to the SF ballet to see \u003ca href=\"http://www.sfballet.org/tickets/production/overview/2012-program-2?gclid=CNuYgLjM3a0CFQhjhwodsmnroQ\">Chroma\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nAnything with meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://delpopolosf.com/\">Del Popolo Website\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/@pizzadelpopolo\">@pizzadelpopolo\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_37851\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pizzaoven-container.jpg\" alt=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" title=\"Wood-burning Stefano Ferrara oven in container. Photo courtesy of Del Popolo\" width=\"300\" height=\"225\" class=\"size-full wp-image-37851\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Wood-burning Stefano Ferrara oven in shipping container. Photo courtesy of Del Popolo\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://twitter.com/#!/pizzadelpopolo\">Del Popolo\u003c/a>, a custom-mobile-pizzeria-on-wheels, is due to roll out next month from self-proclaimed “dough guy” Jon Darsky. The name Del Popolo means 'of the people' and represents the \"simple and egalitarian nature of pizza.\" Darsky is most recently known to pizza fans for his gently blistered, thin-crust, award-winning pizzas from \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>. He is the primary designer of this new Bay Area mobile pizzeria, which started as a transatlantic shipping container and will be morphed into a pizza kitchen on wheels, custom-tricked out in ways that are different from other food trucks. He employed a local designer to translate his ideas and “make the concept real on the computer,” as well as produce the detailed drawings and plans required to actually build it. \u003ca href=\"http://www.mclellanindustries.com/\">Mclellan Industries\u003c/a>, based in Hanford, California, handled the fabrication and production. Darsky said of his approach, “Most food trucks start from the same place, with a repurposed step van, and incorporate similar modifications, designs and equipment. I started with the idea that I wanted to use an unconventional appliance in a custom format that would expand the idea of what mobile food can be.” \u003cbr clear=\"all\">\u003c/p>\n\u003cp>Darsky hails from New York and currently lives in Noe Valley. He has worked locally at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, \u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and flour + water, after an initial career as a pro baseball scout. He is newly married and just back from his honeymoon. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/jon-sara560.jpg\" alt=\"Jon Darsky and his wife Sara on their honeymoon\" title=\"Jon Darsky and his wife Sara on their honeymoon\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37849\">\u003c/a>\u003cbr>\n\u003cem>Jon Darsky and his wife, Sara on their honeymoon. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you and your spouse Sara meet?\u003c/strong>\u003cbr>\nIn late summer 2004, we were set up and went on a blind date at a bar in Manhattan. In 2007, she got a job with YouTube in entertainment marketing, and we moved from Brooklyn to San Francisco. \u003c/p>\n\u003cp>\u003cstrong>Do you have any children?\u003c/strong>\u003cbr>\nWe have a six-year old named Rocco. He's a Jack Russell terrier.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Tell us about getting married.\u003c/strong>\u003cbr>\nWe ran out of red wine half through the night, and were forced to hit Safeway in Pope Valley (Napa Valley) for some Woodbridge. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a> made us a custom flavor of sorbet -- peach moscato -- and Anastasia at \u003ca href=\"http://www.sweetrevolutioncaramels.com/\">Sweet Revolution\u003c/a> made a small box of caramels for each guest. \u003c/p>\n\u003cp>\u003cstrong>How was the honeymoon?\u003c/strong>\u003cbr>\nWe went to Thailand, Cambodia, and Vietnam. In Bangkok's Chinatown, off the back of a pickup truck, we shared a plate of durian and sticky rice with a little condensed milk. On its’ own durian is difficult. It smells bad and is somewhere between savory and sweet. But with the sticky rice and the sweet condensed milk, it's delicious. We got a great photo of the woman preparing food in the truck.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bangkok560.jpg\" alt=\"Bangkok Chinatown food truck\" title=\"Bangkok Chinatown food truck\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37848\">\u003c/a>\u003cbr>\n\u003cem>Bangkok Chinatown food truck. Photo courtesy of Del Popolo\u003c/em>\u003c/p>\n\u003cp>In Siem reap, I had an eggplant, pork and fermented soybean dish that was awesome. It was part of a $17 tasting menu that culminated with a black sticky rice creme brûlée.\u003c/p>\n\u003cp>In Hanoi, my two favorites were the pho I ate in the morning. It was the best food I've ever experienced on a stool a foot off the ground; invigorating and super flavorful. I also had fried fish with turmeric, dill, chili and rice noodles, and a papaya salad with air-dried beef.\u003c/p>\n\u003cp>\u003cstrong>How are things going with Del Popolo?\u003c/strong>\u003cbr>\nSwell. The project was born in June of 2010, a few months after my departure from flour + water. It's closer to launching now than ever before. \u003c/p>\n\u003cp>\u003cstrong>Did you have to get any sort of certification or training to operate your mobile?\u003c/strong>\u003cbr>\nThere’s no certification and no training. Only a commercial drivers license, which requires that you pass the CDL test. It’s not that easy. I spent an entire day in Fresno. In addition to the road test, there's a test of your familiarity with the air brake system. I failed it the first time….\u003c/p>\n\u003cp>\u003cstrong>How did you begin working with Mclellan Industries?\u003c/strong>\u003cbr>\nI found them online. When I contacted them initially, business was slow and they were receptive. They're not in the food truck business, but they had the necessary expertise, facilities and tools to carry out the project.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite Bay Area spots to shop for food?\u003c/strong>\u003cbr>\nI like to buy \u003ca href=\"http://www.officemax.com/office-supplies/breakroom-cleaning/breakroom-supplies/candy-snacks/candy-gum-mints/product-prod3460377?freeText=twizzlers&csRedirectSearchString=twizzlers&csRedirectSearchResultCount=1&csSearchTag=true&_requestid=2710136\">Twizzlers at Office Max\u003c/a> on Harrison Street. They're always fresh. I feel sick, stupid and guilty afterwards, but the first ten are really good. Also, Thai eggplant, tamarind, and sweet basil from the \u003ca href=\"http://www.yelp.com/biz/the-battambang-market-san-francisco\">Battambang market\u003c/a> on Eddy Street. It's a Thai market owned by a Cambodian woman.\u003cbr>\nI also like \u003ca href=\"http://www.yelp.com/biz/oscars-burger-deli-san-francisco\">Oscar's Deli\u003c/a> on Cesar Chavez, for good, inexpensive falafel.\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite date-night spot?\u003c/strong>\u003cbr>\n\u003ca href=\"http://laciccia.com/\">La Ciccia\u003c/a>, where I like to order the spaghetti with bottarga. I go there for the spaghetti and the hospitality. \u003c/p>\n\u003cp>\u003cstrong>If you had to pick one pizza as your favorite, which one would it be?\u003c/strong>\u003cbr>\nIn S.F., \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a>.\u003cbr>\nIn L.A., my brother-in-law makes delicious pizza at \u003ca href=\"http://www.sottorestaurant.com/\">Sotto\u003c/a>. Both are thoughtful in terms of process, ingredients and the tools they use. There is no randomness to what they do, and it is born out in the end product. Similarly, my style is built around asking as many questions as possible in order to really understand what I am doing.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family?\u003c/strong>\u003cbr>\nBeans. I like to make beans, with almost any kind from \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a>. It’s hands-down my favorite thing to make… add some herbs and some sherry vinegar.\u003c/p>\n\u003cp>\u003cstrong>What will you do for Valentine’s Day?\u003c/strong>\u003cbr>\nWe're going to the SF ballet to see \u003ca href=\"http://www.sfballet.org/tickets/production/overview/2012-program-2?gclid=CNuYgLjM3a0CFQhjhwodsmnroQ\">Chroma\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What’s your guiltiest food pleasure?\u003c/strong>\u003cbr>\nAnything with meat.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://delpopolosf.com/\">Del Popolo Website\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/@pizzadelpopolo\">@pizzadelpopolo\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "We'll Always Have (Tea Time in) Paris",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\" alt=\"Mariage Freres glass pots\" title=\"Mariage Freres glass pots\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-37759\">\u003c/a>\u003c/p>\n\u003cp>The current adventure actually started ten years ago, when our friend Sylvia learned we were about to leave on a trip to Paris. She pressed $50 into my hand, begging, “You have to get me two kilos of \u003cem>vanille des îles\u003c/em> at Thé Mariage Frères.” Sensing my hesitation at possibly transporting a couple of kilos of some unknown (controlled?) substance, she whispered, “Try some yourself, you’ll love it.”\u003c/p>\n\u003cp>Turned out my friend’s drug of choice was an intensely flavored black tea infused with incomparable vanilla from Madagascar. And to procure it, my family wandered the winding streets of the Marais district of Paris to a quaint teashop with an elegant tea salon that served swoon-worthy pastries. Our then 9-year old daughter, Lila, fell completely under the spell of \u003ca href=\"http://www.mariagefreres.com/boutique/UK/welcome.html\">Thé Mariage Frères\u003c/a>, as did my husband and I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\" alt=\"Mariage Freres collage\" title=\" Mariage Freres collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37765\">\u003c/a>\u003c/p>\n\u003cp>Thanks to a recent work assignment of my husband’s, the three of us are back again in Paris for a week. But this time—because of Bay Area Bites—I have an appointment to interview Monsieur Loris Thibaud, the man in charge of Thè Mariage Frères, in my role as \u003cem>journaliste amèricaine\u003c/em>, and 19-year old Lila (a college sophomore and art major) will be my photographer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\" alt=\"Mariage Freres\" title=\"Mariage Freres\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-37761\">\u003c/a>\u003c/p>\n\u003cp>When we enter, the teashop is abuzz with last minute shoppers. The walls are lined with hundreds of large timeworn tins labeled with mysterious names like \u003cem>fleur de désir\u003c/em>, \u003cem>thé des impressionnistes\u003c/em> and \u003cem>rose de porcelaine\u003c/em>, from which white-suited clerks scoop and weigh the aromatic mixtures on ancient scales. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\" alt=\"Mariage Freres tea weigh\" title=\"Mariage Freres tea weigh\" width=\"560\" height=\"768\" class=\"alignnone size-full wp-image-37762\">\u003c/a>\u003c/p>\n\u003cp>Monsieur Thibaud greets us and leads us up the narrow staircase to the little museum where we can talk tea in relative quiet among antique pots, canisters and baskets. He shares \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+tea-history.html\">a little history\u003c/a>:\u003c/p>\n\u003cp>As the oldest beverage in the world, tea began its reign in China 5000 years ago and moved on to Japan, Persia, the Islamic world, Russia and then to Europe in the seventeenth century. In 1665, after King Louis XIV‘s doctors told him tea would benefit his digestion, the King sent brothers Nicholas and Peter Mariage to Persia and Madagascar, respectively, to sign trade agreements and gather up the magical stuff. \u003c/p>\n\u003cp>Several generations of Mariages stayed true to the trade of tea importing and finally in 1854, Henri and Edouard Mariage commenced wholesaling to the restaurants and hotels of Paris. But despite the venerable looking, colonial design of the tea counter, this charming retail shop only opened in 1984 and currently, there are no more Mariage family members in the business. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\" alt=\"tea Mariage Freres\" title=\"tea Mariage Freres\" width=\"560\" height=\"334\" class=\"alignnone size-full wp-image-37771\">\u003c/a>\u003c/p>\n\u003cp>The French take their tea as they take their wine: quite seriously and Thè Mariage Frères prints up a \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+the-golden-rules.html\">list of essential rules\u003c/a> to make their tea correctly, which might actually come in handy since their collection of teas include black, white and green varieties from over 30 countries. But their specialty is fragrant blends, created much like perfume, by combining aromas and tastes, selecting from hundreds of scents: including the leaves, flowers, bark, seeds, roots, leaf-oil and fruit of an entire arboretum of plants.\u003c/p>\n\u003cp>After a bit of a wait in line, Lila and I are seated in the elegant tea salon, with its custard yellow walls and potted plants, surrounded by stylish patrons and their tea-fueled chatter. We order sandwiches first: melted cheese with smoked salmon and a smoked chicken with creamy spread, both served on greenish matcha tea bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\" alt=\"Mariage Freres matcha sandwich\" title=\"Mariage Freres matcha sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37766\">\u003c/a>\u003c/p>\n\u003cp> In fact, Mariage Frères has pioneered the art of cooking with tea and every dish on their menu incorporates some form of tea, from tea flavored jelly, to tea infused rice and vinaigrette to a tart topped with pears poached in hibiscus tea, and a chocolate cream pie featuring bergamot, the essence of Earl Grey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\" alt=\"Mariage Freres fruit tart\" title=\"Mariage Freres fruit tart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37767\">\u003c/a>\u003c/p>\n\u003cp>Each table sports a few of their exclusively designed teapots, which encase the black or white porcelain in a silver shell to help keep the tea warm (without need for a British tea cozy). Over the years, I’ve enjoyed a number of their teas, (especially black teas with fruit, like peach, mango or black currant.) But today, Lila and I return to our first love, the intoxicating vanille des îles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\" alt=\" Mariage Freres teapot\" title=\" Mariage Freres teapot\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37763\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we are up early, exploring vintage clothing shops in the cobblestoned Montmartre neighborhood where we are staying. Lila notices the welcoming window of an adorable tea spot called \u003ca href=\"http://www.milk-lepicerie.com/html2/index.html\">MILK\u003c/a>, which stands for “Mum in her Little Kitchen.” \u003c/p>\n\u003cp>No way we’re going to pass that up. So we head in for a mid-morning tea and toast that eventually leads to a decadent pistachio and chocolate fondant. The table is set with pots of homemade jam in flavors like strawberry mint or spiced clementine, plus a banana, date and coconut spread. The cozy space feels exactly like we’re sitting in someone’s 1960s kitchen, with Formica dinette sets in crayola colors and flowered dishes. Owner, Deborah Habib makes all the goodies daily in her kitchen in the back of the room. Her father is our server. Habib also sells cute accessories, arranged in niches around the room, which include a motley collection of paisley aprons, mushroom magnets and kitchen elves. Luckily, Lila has her camera along to capture the photogenic bric-a-brac.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\" alt=\"MILK collage\" title=\"MILK collage\" width=\"560\" height=\"574\" class=\"alignnone size-full wp-image-37758\">\u003c/a>\u003c/p>\n\u003cp>I thought this story was just going to be about Mariage Frères, but it seems to be expanding. So I tell Lila, “If we’re going do more than one tea salon, we need to do three or four.” Tea parties have actually been a recurrent theme in our lives. A china cabinet holding my grandmother’s collection of English bone china teacups and saucers resides in a treasured corner of my dining room. When she was little, Lila loved giving tea parties, first for her teddy bears and then for her friends. Sometimes, in the more turbulent teen years, a shared cup of tea from a flowery teapot could call a momentary truce on eye-rolling or nagging. Now that she is away at college in Canada most of the year, our tea sharing opportunities have dwindled. What could be better than a mutual quest for unique Parisian tea salons?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\" alt=\"la fourmi ailee\" title=\"la fourmi ailee\" width=\"300\" height=\"499\" class=\"alignnone size-full wp-image-37755\">\u003c/a>\u003c/p>\n\u003cp>Lana, a Paris native and family friend, who is the same age as Lila, suggests our next destination, \u003ca href=\"http://www.yelp.com/biz/la-fourmi-ailee-paris\">La Fourmi Ailée.\u003c/a> The robin’s egg-blue exterior of this intimate restaurant stands out amidst the historic buildings nestled in the shadow of Nôtre Dame. Its interior resembles something out of a fairy tale, with a whimsical painted ceiling of clouds, plenty of book-lined shelves, and a row of pre-loved teapots along the windowsill. Although a full lunch menu is available, we arrive after the kitchen has closed. The tea is good, but I find the pastries a bit odd: apple streudel with mushrooms?! It’s a sweet, funky place to sit and sip tea, especially if you are in your twenties, but my taste in Parisian tea salons runs more to gracious elegance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\" alt=\"la fourmi ailee teapots\" title=\"la fourmi ailee teapots\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37756\">\u003c/a>\u003c/p>\n\u003cp>We end the week in style, with a visit to a glorious tea salon in the spacious dining room of a 19th century mansion that is now a museum—\u003ca href=\"http://www.musee-jacquemart-andre.com/en/preparing-your-visit/restaurant-le-cafe-jacquemart-andre\">Musée Jacquemart-André\u003c/a>. Nélie Jacquemart and Edouard André were avid Italian art collectors as well as husband and wife. The opulent rooms of their former residence, filled with exquisite paintings, sculptures and furnishings, provide an intimate opportunity for visitors to engage with the works of art.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\" alt=\"Musee Jacquemart-Andre\" title=\"Musee Jacquemart-Andre\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37753\">\u003c/a>\u003cbr>\nIn their former dining room, the walls are hung with tapestries and the space is dotted by huge flower-filled, burgundy vases, that match the floor-length drapery and thick carpet. When we are seated, the tea service is polite and refined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\" alt=\"musee Jacquemart-Andre tart\" title=\"musee Jacquemart-Andre tart\" width=\"560\" height=\"330\" class=\"alignnone size-full wp-image-37754\">\u003c/a>\u003c/p>\n\u003cp>I pick a luscious wedge of plum pie and Lila chooses a decadent raspberry cream tart. We drink Ceylon tea, perfumed with aromas of strawberry, cherry, raspberry and redcurrant. Outside the windows, massive stone lions guard the manicured garden. The tea is fragrant, the pastry perfect. Lila and I sigh contentedly. This is a moment to savor.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\" alt=\"Lila tea\" title=\"Lila tea\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-37752\">\u003c/a>\u003cbr>\n\u003cem>(All photos, except this one, by Lila Volkas)\u003c/em>\u003c/p>\n\n",
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"excerpt": "When in Paris, indulge in afternoon tea. The writer and her daughter discover funky, vintage, classic and elegant tea salons: La Fourmi Ailée, MILK, Musee Jacquemart-André and the king of them all, Thé Mariage Frères.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\" alt=\"Mariage Freres glass pots\" title=\"Mariage Freres glass pots\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-37759\">\u003c/a>\u003c/p>\n\u003cp>The current adventure actually started ten years ago, when our friend Sylvia learned we were about to leave on a trip to Paris. She pressed $50 into my hand, begging, “You have to get me two kilos of \u003cem>vanille des îles\u003c/em> at Thé Mariage Frères.” Sensing my hesitation at possibly transporting a couple of kilos of some unknown (controlled?) substance, she whispered, “Try some yourself, you’ll love it.”\u003c/p>\n\u003cp>Turned out my friend’s drug of choice was an intensely flavored black tea infused with incomparable vanilla from Madagascar. And to procure it, my family wandered the winding streets of the Marais district of Paris to a quaint teashop with an elegant tea salon that served swoon-worthy pastries. Our then 9-year old daughter, Lila, fell completely under the spell of \u003ca href=\"http://www.mariagefreres.com/boutique/UK/welcome.html\">Thé Mariage Frères\u003c/a>, as did my husband and I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\" alt=\"Mariage Freres collage\" title=\" Mariage Freres collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37765\">\u003c/a>\u003c/p>\n\u003cp>Thanks to a recent work assignment of my husband’s, the three of us are back again in Paris for a week. But this time—because of Bay Area Bites—I have an appointment to interview Monsieur Loris Thibaud, the man in charge of Thè Mariage Frères, in my role as \u003cem>journaliste amèricaine\u003c/em>, and 19-year old Lila (a college sophomore and art major) will be my photographer.\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/24/2012/01/mariage-freres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\" alt=\"Mariage Freres\" title=\"Mariage Freres\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-37761\">\u003c/a>\u003c/p>\n\u003cp>When we enter, the teashop is abuzz with last minute shoppers. The walls are lined with hundreds of large timeworn tins labeled with mysterious names like \u003cem>fleur de désir\u003c/em>, \u003cem>thé des impressionnistes\u003c/em> and \u003cem>rose de porcelaine\u003c/em>, from which white-suited clerks scoop and weigh the aromatic mixtures on ancient scales. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\" alt=\"Mariage Freres tea weigh\" title=\"Mariage Freres tea weigh\" width=\"560\" height=\"768\" class=\"alignnone size-full wp-image-37762\">\u003c/a>\u003c/p>\n\u003cp>Monsieur Thibaud greets us and leads us up the narrow staircase to the little museum where we can talk tea in relative quiet among antique pots, canisters and baskets. He shares \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+tea-history.html\">a little history\u003c/a>:\u003c/p>\n\u003cp>As the oldest beverage in the world, tea began its reign in China 5000 years ago and moved on to Japan, Persia, the Islamic world, Russia and then to Europe in the seventeenth century. In 1665, after King Louis XIV‘s doctors told him tea would benefit his digestion, the King sent brothers Nicholas and Peter Mariage to Persia and Madagascar, respectively, to sign trade agreements and gather up the magical stuff. \u003c/p>\n\u003cp>Several generations of Mariages stayed true to the trade of tea importing and finally in 1854, Henri and Edouard Mariage commenced wholesaling to the restaurants and hotels of Paris. But despite the venerable looking, colonial design of the tea counter, this charming retail shop only opened in 1984 and currently, there are no more Mariage family members in the business. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\" alt=\"tea Mariage Freres\" title=\"tea Mariage Freres\" width=\"560\" height=\"334\" class=\"alignnone size-full wp-image-37771\">\u003c/a>\u003c/p>\n\u003cp>The French take their tea as they take their wine: quite seriously and Thè Mariage Frères prints up a \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+the-golden-rules.html\">list of essential rules\u003c/a> to make their tea correctly, which might actually come in handy since their collection of teas include black, white and green varieties from over 30 countries. But their specialty is fragrant blends, created much like perfume, by combining aromas and tastes, selecting from hundreds of scents: including the leaves, flowers, bark, seeds, roots, leaf-oil and fruit of an entire arboretum of plants.\u003c/p>\n\u003cp>After a bit of a wait in line, Lila and I are seated in the elegant tea salon, with its custard yellow walls and potted plants, surrounded by stylish patrons and their tea-fueled chatter. We order sandwiches first: melted cheese with smoked salmon and a smoked chicken with creamy spread, both served on greenish matcha tea bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\" alt=\"Mariage Freres matcha sandwich\" title=\"Mariage Freres matcha sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37766\">\u003c/a>\u003c/p>\n\u003cp> In fact, Mariage Frères has pioneered the art of cooking with tea and every dish on their menu incorporates some form of tea, from tea flavored jelly, to tea infused rice and vinaigrette to a tart topped with pears poached in hibiscus tea, and a chocolate cream pie featuring bergamot, the essence of Earl Grey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\" alt=\"Mariage Freres fruit tart\" title=\"Mariage Freres fruit tart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37767\">\u003c/a>\u003c/p>\n\u003cp>Each table sports a few of their exclusively designed teapots, which encase the black or white porcelain in a silver shell to help keep the tea warm (without need for a British tea cozy). Over the years, I’ve enjoyed a number of their teas, (especially black teas with fruit, like peach, mango or black currant.) But today, Lila and I return to our first love, the intoxicating vanille des îles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\" alt=\" Mariage Freres teapot\" title=\" Mariage Freres teapot\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37763\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we are up early, exploring vintage clothing shops in the cobblestoned Montmartre neighborhood where we are staying. Lila notices the welcoming window of an adorable tea spot called \u003ca href=\"http://www.milk-lepicerie.com/html2/index.html\">MILK\u003c/a>, which stands for “Mum in her Little Kitchen.” \u003c/p>\n\u003cp>No way we’re going to pass that up. So we head in for a mid-morning tea and toast that eventually leads to a decadent pistachio and chocolate fondant. The table is set with pots of homemade jam in flavors like strawberry mint or spiced clementine, plus a banana, date and coconut spread. The cozy space feels exactly like we’re sitting in someone’s 1960s kitchen, with Formica dinette sets in crayola colors and flowered dishes. Owner, Deborah Habib makes all the goodies daily in her kitchen in the back of the room. Her father is our server. Habib also sells cute accessories, arranged in niches around the room, which include a motley collection of paisley aprons, mushroom magnets and kitchen elves. Luckily, Lila has her camera along to capture the photogenic bric-a-brac.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\" alt=\"MILK collage\" title=\"MILK collage\" width=\"560\" height=\"574\" class=\"alignnone size-full wp-image-37758\">\u003c/a>\u003c/p>\n\u003cp>I thought this story was just going to be about Mariage Frères, but it seems to be expanding. So I tell Lila, “If we’re going do more than one tea salon, we need to do three or four.” Tea parties have actually been a recurrent theme in our lives. A china cabinet holding my grandmother’s collection of English bone china teacups and saucers resides in a treasured corner of my dining room. When she was little, Lila loved giving tea parties, first for her teddy bears and then for her friends. Sometimes, in the more turbulent teen years, a shared cup of tea from a flowery teapot could call a momentary truce on eye-rolling or nagging. Now that she is away at college in Canada most of the year, our tea sharing opportunities have dwindled. What could be better than a mutual quest for unique Parisian tea salons?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\" alt=\"la fourmi ailee\" title=\"la fourmi ailee\" width=\"300\" height=\"499\" class=\"alignnone size-full wp-image-37755\">\u003c/a>\u003c/p>\n\u003cp>Lana, a Paris native and family friend, who is the same age as Lila, suggests our next destination, \u003ca href=\"http://www.yelp.com/biz/la-fourmi-ailee-paris\">La Fourmi Ailée.\u003c/a> The robin’s egg-blue exterior of this intimate restaurant stands out amidst the historic buildings nestled in the shadow of Nôtre Dame. Its interior resembles something out of a fairy tale, with a whimsical painted ceiling of clouds, plenty of book-lined shelves, and a row of pre-loved teapots along the windowsill. Although a full lunch menu is available, we arrive after the kitchen has closed. The tea is good, but I find the pastries a bit odd: apple streudel with mushrooms?! It’s a sweet, funky place to sit and sip tea, especially if you are in your twenties, but my taste in Parisian tea salons runs more to gracious elegance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\" alt=\"la fourmi ailee teapots\" title=\"la fourmi ailee teapots\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37756\">\u003c/a>\u003c/p>\n\u003cp>We end the week in style, with a visit to a glorious tea salon in the spacious dining room of a 19th century mansion that is now a museum—\u003ca href=\"http://www.musee-jacquemart-andre.com/en/preparing-your-visit/restaurant-le-cafe-jacquemart-andre\">Musée Jacquemart-André\u003c/a>. Nélie Jacquemart and Edouard André were avid Italian art collectors as well as husband and wife. The opulent rooms of their former residence, filled with exquisite paintings, sculptures and furnishings, provide an intimate opportunity for visitors to engage with the works of art.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\" alt=\"Musee Jacquemart-Andre\" title=\"Musee Jacquemart-Andre\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37753\">\u003c/a>\u003cbr>\nIn their former dining room, the walls are hung with tapestries and the space is dotted by huge flower-filled, burgundy vases, that match the floor-length drapery and thick carpet. When we are seated, the tea service is polite and refined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\" alt=\"musee Jacquemart-Andre tart\" title=\"musee Jacquemart-Andre tart\" width=\"560\" height=\"330\" class=\"alignnone size-full wp-image-37754\">\u003c/a>\u003c/p>\n\u003cp>I pick a luscious wedge of plum pie and Lila chooses a decadent raspberry cream tart. We drink Ceylon tea, perfumed with aromas of strawberry, cherry, raspberry and redcurrant. Outside the windows, massive stone lions guard the manicured garden. The tea is fragrant, the pastry perfect. Lila and I sigh contentedly. This is a moment to savor.\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/24/2012/01/Lila-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\" alt=\"Lila tea\" title=\"Lila tea\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-37752\">\u003c/a>\u003cbr>\n\u003cem>(All photos, except this one, by Lila Volkas)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A With Saison Chef Joshua Skenes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\" alt=\"Joshua Skenes. Photo: Mark Leet\" title=\"Joshua Skenes. Photo: Mark Leet\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37747\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Joshua Skenes.\u003c/strong> Photo: Mark Leet\u003c/em>\u003c/p>\n\u003cp>Late last November, the restaurant \u003ca href=\"http://www.saisonsf.com/index.html\">Saison\u003c/a> changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner \u003ca href=\"https://twitter.com/#!/saisonsf\">Joshua Skenes\u003c/a> and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area. An announcement on this change explained the updated take: “Saison’s revolutionary Chef’s Counter Dinners embody evolving trends in both the kitchen and in technology as the experience consists of 16+ complex courses.”\u003c/p>\n\u003cp>Chef Skenes is from Jacksonville, Florida and was named a Food & Wine \u003ca href=\"http://www.foodandwine.com/best_new_chefs/joshua-skenes\">“Best New Chef”\u003c/a> in 2011. The San Francisco Chronicle awarded Skenes a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FDTU1C9PB4.DTL\">Rising Star Chef\u003c/a> mention in 2010 and the same year Skenes was celebrated as a \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/joshua-skenes\">StarChefs.com\u003c/a> Rising Star. Skenes got his culinary professional start when he worked full-time for Chef Jean-Georges Vongerichten while attending The French Culinary Institute in New York. Skenes worked in Boston at \u003ca href=\"http://troquetboston.com/\">Troquet\u003c/a>, and with chef Anthony Ambrose at \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Ambrosia\u003c/a>. Chef Skenes then arrived on the West Coast and worked as executive chef for \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a>, in Mountain View. Skenes opened \u003ca href=\"http://www.stregismb.com/dana-point-resort-dining.aspx\">Stonehill Tavern\u003c/a> in Monarch Beach for Chef Michael Mina next, and from there he moved on to restaurant and recipe R&D consulting back in San Francisco. Skenes lives in the Panhandle in San Francisco, and told Bay Area Bites somewhat mysteriously that “Martial Arts, forever” is his significant other. \u003c/p>\n\u003cp>\u003cstrong>What’s new?\u003c/strong>\u003cbr>\nEverything continues to change. We are in the middle of a snowball of evolution. It’s exciting.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop and find food?\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Saturday Ferry Building market\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/\">Sunday Marin market\u003c/a> are both quite nice.\u003cbr>\nI also go to my foraging spots in the wild, or my garden but I can’t tell you where the spots are.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a> -- whatever is on the menu for the day. [Wine director] David Lynch is awesome.\u003cbr>\nDim Sum Sunday mornings at \u003ca href=\"http://www.mayflower-seafood.com/\">Mayflower\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- the drinks are especially good.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any news on projects besides The Switch?\u003c/strong>\u003cbr>\nA book has been in the works, and it’s all centered around fire. (The restaurant has the only \u003ca href=\"http://www.molteni.com/\">Molteni\u003c/a> stove in San Francisco.)\u003cbr>\n \u003cstrong>\u003cbr>\nWhat are your favorite meals to have with your family?\u003c/strong>\u003cbr>\nA Thanksgiving feast together.\u003cbr>\nGoing out to \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y\u003c/a> restaurant in Chinatown. \u003c/p>\n\n",
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"excerpt": "Late last November, the restaurant Saison changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner Joshua Skenes and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\" alt=\"Joshua Skenes. Photo: Mark Leet\" title=\"Joshua Skenes. Photo: Mark Leet\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37747\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Joshua Skenes.\u003c/strong> Photo: Mark Leet\u003c/em>\u003c/p>\n\u003cp>Late last November, the restaurant \u003ca href=\"http://www.saisonsf.com/index.html\">Saison\u003c/a> changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner \u003ca href=\"https://twitter.com/#!/saisonsf\">Joshua Skenes\u003c/a> and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area. An announcement on this change explained the updated take: “Saison’s revolutionary Chef’s Counter Dinners embody evolving trends in both the kitchen and in technology as the experience consists of 16+ complex courses.”\u003c/p>\n\u003cp>Chef Skenes is from Jacksonville, Florida and was named a Food & Wine \u003ca href=\"http://www.foodandwine.com/best_new_chefs/joshua-skenes\">“Best New Chef”\u003c/a> in 2011. The San Francisco Chronicle awarded Skenes a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FDTU1C9PB4.DTL\">Rising Star Chef\u003c/a> mention in 2010 and the same year Skenes was celebrated as a \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/joshua-skenes\">StarChefs.com\u003c/a> Rising Star. Skenes got his culinary professional start when he worked full-time for Chef Jean-Georges Vongerichten while attending The French Culinary Institute in New York. Skenes worked in Boston at \u003ca href=\"http://troquetboston.com/\">Troquet\u003c/a>, and with chef Anthony Ambrose at \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Ambrosia\u003c/a>. Chef Skenes then arrived on the West Coast and worked as executive chef for \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a>, in Mountain View. Skenes opened \u003ca href=\"http://www.stregismb.com/dana-point-resort-dining.aspx\">Stonehill Tavern\u003c/a> in Monarch Beach for Chef Michael Mina next, and from there he moved on to restaurant and recipe R&D consulting back in San Francisco. Skenes lives in the Panhandle in San Francisco, and told Bay Area Bites somewhat mysteriously that “Martial Arts, forever” is his significant other. \u003c/p>\n\u003cp>\u003cstrong>What’s new?\u003c/strong>\u003cbr>\nEverything continues to change. We are in the middle of a snowball of evolution. It’s exciting.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop and find food?\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Saturday Ferry Building market\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/\">Sunday Marin market\u003c/a> are both quite nice.\u003cbr>\nI also go to my foraging spots in the wild, or my garden but I can’t tell you where the spots are.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a> -- whatever is on the menu for the day. [Wine director] David Lynch is awesome.\u003cbr>\nDim Sum Sunday mornings at \u003ca href=\"http://www.mayflower-seafood.com/\">Mayflower\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- the drinks are especially good.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any news on projects besides The Switch?\u003c/strong>\u003cbr>\nA book has been in the works, and it’s all centered around fire. (The restaurant has the only \u003ca href=\"http://www.molteni.com/\">Molteni\u003c/a> stove in San Francisco.)\u003cbr>\n \u003cstrong>\u003cbr>\nWhat are your favorite meals to have with your family?\u003c/strong>\u003cbr>\nA Thanksgiving feast together.\u003cbr>\nGoing out to \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y\u003c/a> restaurant in Chinatown. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions' Japantown tour\u003c/a> is offered every Friday and the second Saturday of the month, from 11-2:30, for $85. Itinerary may vary. \u003c/p>\n\n",
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"excerpt": " A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.",
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"description": " A tasting tour of SF Japantown with Edible Excursions offers a dozen sweet and savory samples of not the usual sushi and tempura. Learn about and nibble mochi, okonomiyaki pancake, taiyaki fish shaped pastries, seaweed salads, onigiri rice balls and sweet potato lattes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\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/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"planet-money": {
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"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
},
"link": "/podcasts/rightnowish",
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
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