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Although my uncle is a demonstrative lover of hot food who grows big swaths of peppers in his Fairfield backyard, he reported (with a grin) that he’d managed only a few bites of the dish. He'd packed it up though, he said, envisioning, perhaps dangerously, that he might keep the capsaicin-logged concoction in the fridge indefinitely, and occasionally pluck out spoonfuls to add to his weekly stir-fries. \u003c/p>\n\u003cp>He told me all this because he knows I like hot food too. My tendencies border on the anti-social. I tell servers I want dishes advertised as spicy to be \"hot, for real,\" and enjoy powering through the molten reality with which I'm soon confronted -- even if my dining companions are put off by my sweaty face and pained countenance. At \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a>, I'll ask the owner for a cup of the habanero salsa he often keeps in the back. At \u003ca href=\"http://www.yelp.com/biz/vientian-cafe-oakland\">Vientiane Cafe\u003c/a> in East Oakland, I’ll take a nibble from one of the whole Thai chilis interspersed throughout a pile of rare beef larb -- just to see if it’s hot. Of course, it’s hot, I find out five seconds later. The larb itself was delicious and just hot enough. Shouldn’t that be enough to know and savor? No, I need to taste the heating agent, to put my hand on the burner. That moment invigorates me, and I revisit it when I can: paring off a half-centimeter-length sliver of pepper, downing it, and waiting gleefully for lightning to strike my tongue, chest, and gut. There’s an element of daredevilry at play, which is an odd impulse for someone normally quite adverse to risk-taking -- afraid of heights, wary of germs, and, when possible, disinclined to drive on busy highways. \u003c/p>\n\u003cp>As I flipped through the restaurant’s menu on Sunday though, the “extremely hot pepper” didn’t call out to me -- perhaps because I’d breakfasted on thick \u003ca href=\"http://www.casasanchez.com/\">Casa Sanchez\u003c/a> chips, homemade guacamole, and sriracha sauce. If I were handy, I’d affix a bottle to a sprinkler set-up and have red ribbons spitting around the breakfast table every morning, but after the wake-up call I’d given myself, I needed a balanced lunch, not a saucer of lava. Entranced by the promise of authentic, Halal-ified \u003ca href=\"http://www.china.org.cn/english/imperial/26125.htm\">Beijing cuisine\u003c/a>, we ordered too much food -- a customary decision given our habit of picking at leftovers before bed-time -- sipped some tea, and surveyed the surroundings. \u003c/p>\n\u003cp>The restaurant has some quirks. Water comes in plastic cups of varying sizes and hues. Mine was green and translucent, but I saw several customers sipping from flimsy red “keg party” numbers and tall, clear, non-disposable ones too. The store-front outside seems scarcely wider than my outstretched arms. A mirrored wall inside makes the room look twice its size, but it really boils down to eight tables or so, a tiny counter, a clean-looking kitchen you can peer into, and a bathroom located beyond the kitchen. When we arrived towards the end of Sunday’s lunch service, the place was full of adorable children, and for the entirety of our meal, they scampered past our table, to and from the bathroom in the back, which didn’t bother us at all. The owner was gregarious. Initially, he stopped by our table every few minutes. He hovered, asking questions, and then stepped back briefly, before leaning in to hover some more. He was nice though, not nosy, and once the dishes started landing on the table like chili oil-dosed bombs, they were all we could focus on.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\" alt=\"warm pot with sour green sliced fish\" title=\"warm pot with sour green sliced fish\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15437\">\u003c/a>\u003c/p>\n\u003cp>The \"warm pot with sour green sliced fish\" (#54) began with frills of Napa cabbage nestled in a clear, sparkling broth. Perfumed with sprigs of cilantro, the liquid had a slightly sour, vegetal flavor; it recalled fresh pickles, specifically a sauerkraut that had been just briefly brined. Logs of soft, lovely tofu and boneless sections of flaky white fish poked out from under the cabbage, and cellophane noodles squirmed at the bottom of the bowl. A few drops of chili oil added a gentle, burning undercurrent, balancing out the sourness whenever it began to build. As we hadn’t guessed the \"sour green\" in the first dish meant cabbage, more followed -- hot and sour-style (#40). Cloaked in a smoky, sweet sauce studded with dried chili segments and ginger, each thick, slippery band of cabbage was soft and yielding, melting in the middle, yet just firm enough on the outside to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\" alt=\"beef pancake\" title=\"beef pancake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15438\">\u003c/a>\u003c/p>\n\u003cp>The beef pancake (#62) arrived, a misshapen satchel of bubbly, brown-blistered dough wrapped around thin, salty beef pounded or pressed into sheets. Green onions wafted from each rough-cut slice. It was surprisingly hard to eat neatly. The layers of pastry and meat fell apart with a little prodding, and grease gushed out. The flaps of dough were quickly slick and chopstick-resistant. Looks weren’t the point though, and fingers worked just fine. The lamb dumplings (#63) looked like pale pot-stickers awaiting a dip in hot oil. The skin was thick and chewy, but not doughy, a jewel of juicy, chives-scented lamb lurking within each tidy sack. They were fantastic with chili oil and a touch of black vinegar.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> It was a rare journey to the edge of the city, a drive down Portola, then Sloat, and its rows of cookie-cutter houses, a flat, spare, washed-out landscape so unlike the one I usually wander. The Mission wasn’t warm by the Mission’s standards that afternoon, but when I emerged from the car on Sunday afternoon, stepped past the intersection of 43rd and Vicente, and felt a cool mist speckle my face, I inhabited a different world. At that moment, I felt blessed by San Francisco, its ridiculous micro-climates. It was the edge of the city, it was the edge of August, the time when tomatoes just a few miles inland start to pucker and weigh down their vines, and I was going to eat a \"warm pot\" -- not because someone on Yelp recommended I do so, but because it just felt right.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/soup500.jpg\" alt=\"warm pot with sour green sliced fish\" title=\"warm pot with sour green sliced fish\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15437\">\u003c/a>\u003c/p>\n\u003cp>The \"warm pot with sour green sliced fish\" (#54) began with frills of Napa cabbage nestled in a clear, sparkling broth. Perfumed with sprigs of cilantro, the liquid had a slightly sour, vegetal flavor; it recalled fresh pickles, specifically a sauerkraut that had been just briefly brined. Logs of soft, lovely tofu and boneless sections of flaky white fish poked out from under the cabbage, and cellophane noodles squirmed at the bottom of the bowl. A few drops of chili oil added a gentle, burning undercurrent, balancing out the sourness whenever it began to build. As we hadn’t guessed the \"sour green\" in the first dish meant cabbage, more followed -- hot and sour-style (#40). Cloaked in a smoky, sweet sauce studded with dried chili segments and ginger, each thick, slippery band of cabbage was soft and yielding, melting in the middle, yet just firm enough on the outside to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/bread500.jpg\" alt=\"beef pancake\" title=\"beef pancake\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-15438\">\u003c/a>\u003c/p>\n\u003cp>The beef pancake (#62) arrived, a misshapen satchel of bubbly, brown-blistered dough wrapped around thin, salty beef pounded or pressed into sheets. Green onions wafted from each rough-cut slice. It was surprisingly hard to eat neatly. The layers of pastry and meat fell apart with a little prodding, and grease gushed out. The flaps of dough were quickly slick and chopstick-resistant. Looks weren’t the point though, and fingers worked just fine. The lamb dumplings (#63) looked like pale pot-stickers awaiting a dip in hot oil. The skin was thick and chewy, but not doughy, a jewel of juicy, chives-scented lamb lurking within each tidy sack. They were fantastic with chili oil and a touch of black vinegar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/22/check-please-bay-area-season-5-episode-6-506/\">\u003cimg src=\"http://blogs.kqed.org/checkplease/files/2010/07/cp506-group500.jpg\" alt=\"Check, Please! Bay Area Season 5 - episode 6\" title=\"Check, Please! Bay Area Season 5 - episode 6\" class=\"alignnone size-full wp-image-15195\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 6 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 22nd\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/22/check-please-bay-area-season-5-episode-6-506/\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The sixth episode of the season features these restaurants: \u003cstrong>Incontro Ristorante\u003c/strong> (San Ramon), \u003cstrong>Auntie April's Chicken, Waffles & Soul Food\u003c/strong> (San Francisco) and \u003cstrong>Butterfly Restaurant\u003c/strong> (San Francisco).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Orson Brunch and a Fleeting Love Affair",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Picture1.jpg\" alt=\"Orson SF\" title=\"Orson SF\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15219\">\u003c/p>\n\u003cp>It's the weekend. You rolled out of bed craving something good. It's been a long week, you've been working hard, and you deserve some carbs that have been slathered in butter and griddled. And bacon. Definitely some bacon. The answer is, obviously, \u003cstrong>brunch\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a> has been my go-to weekend indulgence ever since they started their brunch service months ago. This industrial-chic space is well known for its nighttime vibe, but in the light of day, the modern, artsy décor translates well. With one of the most well-composed brunch offerings I've seen in awhile, it won't be a neighborhood secret for long. \u003c/p>\n\u003cp>True to form, executive chef \u003cstrong>Elizabeth Falkner\u003c/strong> has put together a stellar menu that features comforting classics, amped up with gourmet ingredients, nuanced flavors, and out-of-the-box combinations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2345.jpg\" alt=\"Blueberry and Thyme Monte Cristo\" title=\"Blueberry and Thyme Monte Cristo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15223\">\u003cbr>\n\u003cem>Blueberry and Thyme Monte Cristo\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Cue: \u003cstrong>Blueberry and Thyme Monte Cristo with House-made Breakfast Sausage\u003c/strong>. Love at first sight. This sandwich makes all other sandwiches pale in comparison. It will make you go weak in the knees and will haunt your dreams for \u003cdel datetime=\"2010-07-18T04:33:42+00:00\">days\u003c/del> months after. \u003c/p>\n\u003cp>It's savory, it's sweet, it has melty cheese, and powdered sugar. What else could you ask for? Nothing. But Orson gives it to you anyway, like flowers, just because. The entire dish is like a big game of call-and-answer. The blueberry compote calls, and the French toast answers. The cave-aged Gruyere calls, and the Canadian bacon answers. A touch of thyme whispers aromatic notes to the house-made breakfast sausage, and staccato slices of pickled red onion keep it fresh amongst all that richness. \u003c/p>\n\u003cp>To my disbelief and heartbreak, I recently returned to Orson and discovered that the Monte Cristo had been taken off the brunch menu. \u003cem>Nooooooooo!!\u003c/em> Just when we had found each other! The menu changes frequently depending on seasonality and the market, and I saw that a handful of other items had also been cycled out:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\" alt=\"Fried Chicken Sandwich \" title=\"Fried Chicken Sandwich \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15225\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich with Pickled Red Onion and Spicy Sesame Aioli, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\" alt=\"Eggs in Brioche\" title=\"Eggs in Brioche\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15226\">\u003c/a>\u003cbr>\n\u003cem>Eggs in Brioche with Duck & Pistachio Sausage, Fava Bean Pesto, and a Shower of Pecorino\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\" alt=\"Orson Burger\" title=\"Orson Burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15224\">\u003c/a>\u003cbr>\n\u003cem>Orson Burger with House-made Steak Sauce, Cobb Relish and Truffle Mayonnaise, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>Despondent and stricken with grief, I considered drowning myself in \u003cstrong>$10 bottomless mimosas\u003c/strong> and making friends with \u003cstrong>The Mary's\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\" alt=\"Orson's 7 Bloody Mary's\" title=\"Orson's 7 Bloody Mary's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15232\">\u003c/a>\u003cbr>\n\u003cem>The 7 Sisters\u003c/em>\u003c/p>\n\u003cp>I was consoled by the sight of ol' faithful, the \u003cstrong>Pastrami Sandwich\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\" alt=\"House-cured Pastrami Sandwich\" title=\"House-cured Pastrami Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15230\">\u003c/a>\u003cbr>\n\u003cem>House-cured Pastrami Sandwich\u003c/em>\u003c/p>\n\u003cp>Rightfully lauded as one of the best sandwiches in the city by the likes of \u003ca href=\"http://www.sanfranmag.com/story/an-opinionated-guide-to-the-sandwich\">San Francisco Magazine\u003c/a>, \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/the_10_best_sandwiches_in_san.php\">SF Weekly\u003c/a>, and the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703964104575335032323386948.html\">Wall Street Journal\u003c/a>, just to name a few, Orson's \u003cstrong>House-cured Pastrami Sandwich with Cave-aged Gruyere and Russian dressing, on Sourdough Rye\u003c/strong> is all that it's cracked up to be. \u003ca href=\"http://lickmyspoon.com/wp-content/uploads/2010/07/Katzs-Deli-013_pastrami.jpg\">Katz's\u003c/a> has nothin' on this bad boy (sorry NY, it's true).\u003c/p>\n\u003cp>The beef brisket is cured in-house with chili flakes and caraway, cold-smoked, then slowly steamed. The sourdough rye is baked in-house, and griddled to crispy, buttery decadence. And, needless to say, melted Gruyere and Russian dressing make any sandwich a winner in my book. Served with a side of \u003cstrong>Duck Fat French Fries\u003c/strong> (or salad), if you're going for the glory, be sure to ask for the \u003cstrong>Brown Butter Bernaise\u003c/strong> dipping sauce, the stuff is like crack.\u003c/p>\n\u003cp>This sandwich is no joke -- you can easily split it between two people. If you're going to risk finishing it by yourself, be responsible and plan not to do anything that requires heavy brain function or operation of motor vehicles directly afterwards. A food coma and belabored heart is pretty much guaranteed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\" alt=\"House-made Bacon with Cane Syrup\" title=\"House-made Bacon with Cane Syrup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15222\">\u003c/a>\u003cbr>\n\u003cem>House-made Bacon with Cane Syrup\u003c/em>\u003c/p>\n\u003cp>Speaking of heart trouble, the \u003cstrong>Extra Thick Cut House-made Bacon with Cane Syrup\u003c/strong> is one of the most obscene displays of porcine glory I've ever seen. It's more like bacon steak. It's ridiculous. Please share it. Half of one strip is usually enough to satisfy my bacon craving for the day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\" alt=\"French Toast\" title=\"French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15228\">\u003c/a>\u003cbr>\n\u003cem>French Toast with Peaches, Lavender, and Whipped Brown Sugar Butter\u003c/em>\u003c/p>\n\u003cp>The good thing about a restaurant that changes up the menu regularly is that you get to enjoy the bounty of what's in season. The \u003cstrong>French Toast\u003c/strong> on the menu is a sure bet here, expect a big portion and seasonal flavors. This summery take featured juicy white peaches, lavender, and whipped brown sugar butter on top of thick slices of homemade milk bread that had been soaked in egg batter overnight. Solid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\" alt=\"Eggs Benedict\" title=\"Eggs Benedict\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15231\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict\u003c/em>\u003c/p>\n\u003cp>Not so solid were the \u003cstrong>Eggs Benedict\u003c/strong>. Our server warned us that the Eggs Benedict were like none we had ever encountered. She actually used the word, “gnarly,” which I should have taken as a warning. She said it was rich (the hollandaise is made with bacon fat), but I thought, well yeah, any eggs benedict is rich…I was up for the challenge and went for it.\u003c/p>\n\u003cp>The order came out, and our waitress was right. Like nothing I have ever seen. The sous vide poached eggs and boudin blanc were floating in a swamp of creamed corn and scallion hollandaise sauce. Pieces of basil biscuits were buried beneath. Rich was an understatement. This monster was rich on rich. The boudin blanc and the biscuits had good flavor, but they were drowned in cream. Maybe Eggs Benedict in a Bowl and I just weren't meant to be. Not like Monte Cristo. \u003c/p>\n\u003cp>All in all though, I think Orson has one of the best brunches in town, with staple dishes that you can't go wrong with. It's also a large space, which means you can sleep in and not face repercussions of an hour-long wait for a table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\" alt=\"Macarons\" title=\"Macarons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15221\">\u003c/a>\u003cbr>\n\u003cem>Citizen Cake's French Macarons: Basil, Salted Caramel, Tangerine, Raspberry Rose\u003c/em>\u003c/p>\n\u003cp>Added bonus, there's a \u003ca href=\"http://citizencake.com/citizencake.html\">Citizen Cake\u003c/a> bake sale every Saturday and Sunday at the bar counter. They usually have an assortment of cookies, cupcakes, and brilliantly hued macarons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15220\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>\u003cem>Interesting News: \u003c/em> It looks like \u003cstrong>Chef Falkner\u003c/strong> will be teaching \u003ca href=\"http://www.elizabethfalkner.com/classes.html\">cooking classes\u003c/a> in August at $65 a pop. Maybe she'll teach me how to make the Monte Cristo?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant St & Brannan St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-777-1508\u003c/p>\n\n",
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"excerpt": "Brunch at Orson: a Monte Cristo to end all Monte Cristos and a Pastrami Sandwich to sate any New Yorker.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Picture1.jpg\" alt=\"Orson SF\" title=\"Orson SF\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15219\">\u003c/p>\n\u003cp>It's the weekend. You rolled out of bed craving something good. It's been a long week, you've been working hard, and you deserve some carbs that have been slathered in butter and griddled. And bacon. Definitely some bacon. The answer is, obviously, \u003cstrong>brunch\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://orsonsf.com/\">Orson\u003c/a> has been my go-to weekend indulgence ever since they started their brunch service months ago. This industrial-chic space is well known for its nighttime vibe, but in the light of day, the modern, artsy décor translates well. With one of the most well-composed brunch offerings I've seen in awhile, it won't be a neighborhood secret for long. \u003c/p>\n\u003cp>True to form, executive chef \u003cstrong>Elizabeth Falkner\u003c/strong> has put together a stellar menu that features comforting classics, amped up with gourmet ingredients, nuanced flavors, and out-of-the-box combinations. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2345.jpg\" alt=\"Blueberry and Thyme Monte Cristo\" title=\"Blueberry and Thyme Monte Cristo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15223\">\u003cbr>\n\u003cem>Blueberry and Thyme Monte Cristo\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Cue: \u003cstrong>Blueberry and Thyme Monte Cristo with House-made Breakfast Sausage\u003c/strong>. Love at first sight. This sandwich makes all other sandwiches pale in comparison. It will make you go weak in the knees and will haunt your dreams for \u003cdel datetime=\"2010-07-18T04:33:42+00:00\">days\u003c/del> months after. \u003c/p>\n\u003cp>It's savory, it's sweet, it has melty cheese, and powdered sugar. What else could you ask for? Nothing. But Orson gives it to you anyway, like flowers, just because. The entire dish is like a big game of call-and-answer. The blueberry compote calls, and the French toast answers. The cave-aged Gruyere calls, and the Canadian bacon answers. A touch of thyme whispers aromatic notes to the house-made breakfast sausage, and staccato slices of pickled red onion keep it fresh amongst all that richness. \u003c/p>\n\u003cp>To my disbelief and heartbreak, I recently returned to Orson and discovered that the Monte Cristo had been taken off the brunch menu. \u003cem>Nooooooooo!!\u003c/em> Just when we had found each other! The menu changes frequently depending on seasonality and the market, and I saw that a handful of other items had also been cycled out:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2357.jpg\" alt=\"Fried Chicken Sandwich \" title=\"Fried Chicken Sandwich \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15225\">\u003c/a>\u003cbr>\n\u003cem>Fried Chicken Sandwich with Pickled Red Onion and Spicy Sesame Aioli, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2361.jpg\" alt=\"Eggs in Brioche\" title=\"Eggs in Brioche\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15226\">\u003c/a>\u003cbr>\n\u003cem>Eggs in Brioche with Duck & Pistachio Sausage, Fava Bean Pesto, and a Shower of Pecorino\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2352.jpg\" alt=\"Orson Burger\" title=\"Orson Burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15224\">\u003c/a>\u003cbr>\n\u003cem>Orson Burger with House-made Steak Sauce, Cobb Relish and Truffle Mayonnaise, on a Parmesan Bun\u003c/em>\u003c/p>\n\u003cp>Despondent and stricken with grief, I considered drowning myself in \u003cstrong>$10 bottomless mimosas\u003c/strong> and making friends with \u003cstrong>The Mary's\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6847.jpg\" alt=\"Orson's 7 Bloody Mary's\" title=\"Orson's 7 Bloody Mary's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15232\">\u003c/a>\u003cbr>\n\u003cem>The 7 Sisters\u003c/em>\u003c/p>\n\u003cp>I was consoled by the sight of ol' faithful, the \u003cstrong>Pastrami Sandwich\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6924.jpg\" alt=\"House-cured Pastrami Sandwich\" title=\"House-cured Pastrami Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15230\">\u003c/a>\u003cbr>\n\u003cem>House-cured Pastrami Sandwich\u003c/em>\u003c/p>\n\u003cp>Rightfully lauded as one of the best sandwiches in the city by the likes of \u003ca href=\"http://www.sanfranmag.com/story/an-opinionated-guide-to-the-sandwich\">San Francisco Magazine\u003c/a>, \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/05/the_10_best_sandwiches_in_san.php\">SF Weekly\u003c/a>, and the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703964104575335032323386948.html\">Wall Street Journal\u003c/a>, just to name a few, Orson's \u003cstrong>House-cured Pastrami Sandwich with Cave-aged Gruyere and Russian dressing, on Sourdough Rye\u003c/strong> is all that it's cracked up to be. \u003ca href=\"http://lickmyspoon.com/wp-content/uploads/2010/07/Katzs-Deli-013_pastrami.jpg\">Katz's\u003c/a> has nothin' on this bad boy (sorry NY, it's true).\u003c/p>\n\u003cp>The beef brisket is cured in-house with chili flakes and caraway, cold-smoked, then slowly steamed. The sourdough rye is baked in-house, and griddled to crispy, buttery decadence. And, needless to say, melted Gruyere and Russian dressing make any sandwich a winner in my book. Served with a side of \u003cstrong>Duck Fat French Fries\u003c/strong> (or salad), if you're going for the glory, be sure to ask for the \u003cstrong>Brown Butter Bernaise\u003c/strong> dipping sauce, the stuff is like crack.\u003c/p>\n\u003cp>This sandwich is no joke -- you can easily split it between two people. If you're going to risk finishing it by yourself, be responsible and plan not to do anything that requires heavy brain function or operation of motor vehicles directly afterwards. A food coma and belabored heart is pretty much guaranteed. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2336.jpg\" alt=\"House-made Bacon with Cane Syrup\" title=\"House-made Bacon with Cane Syrup\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-15222\">\u003c/a>\u003cbr>\n\u003cem>House-made Bacon with Cane Syrup\u003c/em>\u003c/p>\n\u003cp>Speaking of heart trouble, the \u003cstrong>Extra Thick Cut House-made Bacon with Cane Syrup\u003c/strong> is one of the most obscene displays of porcine glory I've ever seen. It's more like bacon steak. It's ridiculous. Please share it. Half of one strip is usually enough to satisfy my bacon craving for the day. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6894.jpg\" alt=\"French Toast\" title=\"French Toast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15228\">\u003c/a>\u003cbr>\n\u003cem>French Toast with Peaches, Lavender, and Whipped Brown Sugar Butter\u003c/em>\u003c/p>\n\u003cp>The good thing about a restaurant that changes up the menu regularly is that you get to enjoy the bounty of what's in season. The \u003cstrong>French Toast\u003c/strong> on the menu is a sure bet here, expect a big portion and seasonal flavors. This summery take featured juicy white peaches, lavender, and whipped brown sugar butter on top of thick slices of homemade milk bread that had been soaked in egg batter overnight. Solid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-6930.jpg\" alt=\"Eggs Benedict\" title=\"Eggs Benedict\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15231\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict\u003c/em>\u003c/p>\n\u003cp>Not so solid were the \u003cstrong>Eggs Benedict\u003c/strong>. Our server warned us that the Eggs Benedict were like none we had ever encountered. She actually used the word, “gnarly,” which I should have taken as a warning. She said it was rich (the hollandaise is made with bacon fat), but I thought, well yeah, any eggs benedict is rich…I was up for the challenge and went for it.\u003c/p>\n\u003cp>The order came out, and our waitress was right. Like nothing I have ever seen. The sous vide poached eggs and boudin blanc were floating in a swamp of creamed corn and scallion hollandaise sauce. Pieces of basil biscuits were buried beneath. Rich was an understatement. This monster was rich on rich. The boudin blanc and the biscuits had good flavor, but they were drowned in cream. Maybe Eggs Benedict in a Bowl and I just weren't meant to be. Not like Monte Cristo. \u003c/p>\n\u003cp>All in all though, I think Orson has one of the best brunches in town, with staple dishes that you can't go wrong with. It's also a large space, which means you can sleep in and not face repercussions of an hour-long wait for a table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Orson-SF-2321.jpg\" alt=\"Macarons\" title=\"Macarons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15221\">\u003c/a>\u003cbr>\n\u003cem>Citizen Cake's French Macarons: Basil, Salted Caramel, Tangerine, Raspberry Rose\u003c/em>\u003c/p>\n\u003cp>Added bonus, there's a \u003ca href=\"http://citizencake.com/citizencake.html\">Citizen Cake\u003c/a> bake sale every Saturday and Sunday at the bar counter. They usually have an assortment of cookies, cupcakes, and brilliantly hued macarons.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/Blogher-Food-2009-083.jpg\" alt=\"Elizabeth Falkner\" title=\"Elizabeth Falkner\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-15220\">\u003c/a>\u003cbr>\n\u003cem>Elizabeth Falkner\u003c/em>\u003c/p>\n\u003cp>\u003cem>Interesting News: \u003c/em> It looks like \u003cstrong>Chef Falkner\u003c/strong> will be teaching \u003ca href=\"http://www.elizabethfalkner.com/classes.html\">cooking classes\u003c/a> in August at $65 a pop. Maybe she'll teach me how to make the Monte Cristo?\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://orsonsf.com/\">Orson\u003c/a>\u003cbr>\n508 4th Street\u003cbr>\n(between Bryant St & Brannan St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-777-1508\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\" alt=\"Chinese Food Toon\" title=\"Chinese Food Toon\" width=\"500\" height=\"384\" class=\"alignnone size-full wp-image-15286\">\u003c/a>\u003c/p>\n\u003cp>Done alone, a night of drinking is considered sad, unhealthy, even pathetic. Pretty fun too, if you ask me, but I once had a therapist who told me otherwise. An adventure in the company of friends, on the other hand, promises shared experience, a way to fortify and express friendship. In either case, setting means a lot. Draining a few beers on a weekday evening at a dive three blocks from my house is a pleasant, if fairly pedestrian activity. I pair it with a game I want to watch, or someone I'd like to see. It's technically going out, but too close to home to feel very exciting. If I’m making a night of it, I prefer to leave my neighborhood and go somewhere far from the places I do laundry, buy groceries, and wait for buses, a setting where I won't see anyone I don't want to see, or suffer the irritating, familiar personalities populating the Mission on weekend nights. I also like going somewhere where good eats await in the early morning hours. When I can, I go to Chinatown.\u003c/p>\n\u003cp>I'm aware white people have been pursuing \"exotic\" vice on Grant St. for a century-and-a-half. I don't feel part of this tradition. At least, I’d hate to be some obnoxious urban explorer strolling jauntily down narrow stone streets, ducking red lanterns, hoping to catch a whiff of opium sliding out from under a door as I head to \u003ca href=\"http://www.yelp.com/biz/li-po-cocktail-lounge-san-francisco\">Li Po Lounge\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/buddha-lounge-san-francisco\">Buddha Bar\u003c/a> to sip the same drinks I can order anywhere else. I don't fantasize about gambling dens teeming with shady characters. I've read up on the salacious criminal history of the place and seen a few movies, but the allure has little to do with Chinatown's past, and a lot more to do with its present.\u003c/p>\n\u003cp>At around 7:30 on Friday night, I crossed the intersection of Grant and Bush, and walked up the hill, under the Dragon Gate. As I walked north, past a parade of seafood restaurants with their dedicated hawkers trumpeting specials outside and drab shops selling cheap baubles and katana blades, a procession of tourists headed in the other direction, back toward their Union Square hotels. Families with sulking teens dragging behind, elderly couples in hiking boots and bad hats -- they were finishing up their visits to the hallowed strip. They had snapped their pictures, scarfed their expensive dim sum lunches, and purchased a few curiosities to haul home. Dusk was settling down. They were exiting the premises, relinquishing it to the locals and anyone else coming through. It felt like a reverse commute. By 8:30, the streets were nearly empty, and I was at the Buddha Bar with a friend, my hand wrapped around an extremely cold bottle of Budweiser. \u003c/p>\n\u003cp>Save for us and the bartender, the bar was empty too. A few hours and several drinks later, other actors had entered the scene: a strange, lurching man with gigantic headphones covering his ears and an inability to stay upright on his stool for more than a few minutes, a tall, talkative blond lady, and a waitress in a red dress from the restaurant next door. The waitress was talking shit to the bartender, singing badly and loudly along with \u003ca href=\"http://earbuds.popdose.com/dunphy/RighteousBrothers.jpg\">The Righteous Brothers\u003c/a> emanating from the petrified jukebox.\u003c/p>\n\u003cblockquote>\u003cp>You lost that lovin’ feeling\u003cbr>\nWhoa, that lovin’ feeling.\u003c/p>\u003c/blockquote>\n\u003cp>By 11 p.m., the blond lady was playing \u003ca href=\"http://en.wikipedia.org/wiki/Liar's_dice\">Liar's Dice\u003c/a> with the bartender. If she lost, he said, she would remove some clothing. If he lost, she said, he'd pour ten free drinks. She won and passed the cherry-topped cocktails out like grocery store samples. The lurching man was gone. The waitress left and came back again. She knew the blond lady; they had cigarette after cigarette outside, cackling. The blond lady had just returned from Vegas, where she'd ditched a wealthy boyfriend only after running up a monstrous tab on their luxury suite. She was drowning out the wheezy jukebox chattering on about the boyfriend and others she'd had. The bar was her stage, the customers her captive audience.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At Buddha, the bathroom is down a flight of stairs, past stacks of empty boxes. The bartender dutifully buzzes open the lock for each costumer requiring relief, a task he repeats over a hundred times nightly. More people were streaming in now -- a weary, beach-scorched couple having a nightcap, a bunch of noisy bros who'd cabbed over from a Polk Street meat market -- and suddenly the skinny little bar packed with bodies. Every three seconds, the Liar's Dice cup slammed down on the bar and someone screamed in horror or joy above the din. The weird, jerky rhythmic pattern of buzzer and cup was coming at me in stereo---the former honking in one ear, the latter banging away in the other. An hour before closing, we moved onto the more spacious Li Po Lounge across the street, where the mixed drinks taste like rubbing alcohol and the booths in the back are covered in sleazy vinyl the color of fingernail paint. As we squeaked and slid around a table in the back, I flashed on a flickering memory of a night in 2003 when some friends visited from New York and danced from table-top to table-top, hopping like frogs. I wasn’t sure if the memory was real, but it was in my head all the same.\u003c/p>\n\u003cp>At 2:30 a.m., my friend and I finally had what we hadn’t realized we’d been waiting for: a hearty “dinfast,” that blurry, yet satisfying repast enjoyed between closing time and dawn by witless forgot-to-eat-before-I-drank party people and late-shift toilers alike. My friend had been to \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a> (1300 Stockton at Broadway) on a few prior occasions. In spite of my eight years in the city and occasional forays into Chinatown, I was a newbie, making a discovery I probably should have soaked up half a decade earlier.\u003c/p>\n\u003cp>Yuet Lee has a Coca-Cola sign above the door. In what seemed like one minute, I went from leaning against a pole outside of Li Po to sitting on a chair at a brown Formica table inside a bright spare dining room, craning back my neck and twisting my head in order to see the specials board without my glasses. I opened the fat menu and gazed at the dish descriptions. The letters, numbers, and characters started to undulate across the pages. My friend reached over and quickly closed it. The specials were the thing, it seemed, and that was fine by me. At that point, anything hot and greasy was fine by me. In the center of the room, a table of uniformed cops bellied up to a spread of brown-sauced noodles on white plates. Several beleaguered couples in party attire languished in the corner, chewing on spareribs. The restaurant was really bright, seemingly brighter every second, as if the lights were being turned up as the clock ticked along. I suppose that is typical of late-night establishments. Harsh florescents keep the drunks from falling asleep.\u003c/p>\n\u003cp>Our food arrived almost immediately after we placed our order. A glistening, pale nest of rings, tentacles, and assorted indeterminable bits, the peppery fried squid had a lovely crunch. The lip-stinging saltiness was oddly refreshing after the evening’s liquid diet. I recall a heap of noodles less vividly. They were very thin and yellowish, coated in a dry sauce redolent of curry. Slices of barbecued pork poked out from the tangles, along with half-circles of soft onion. I could have eaten buckets of this, in part because sucking up the clumps of noodles required such little effort. Though tastier, the mango chicken was harder to finish. In my state, I had a hard time getting my grease-slicked chopsticks to hold on to each slippery chunk of mango. Eating at the breakneck speed my liquor-logged stomach demanded was impossible under the circumstances, and at times, the constant tumbling of food from stick to table or napkin-shrouded lap was so maddening I couldn’t focus on the flavors. After it fell for the third time, I picked one errant morsel right off the table with my fingers. Whenever I managed to get mango and chicken in the same bite though, the pay-off -- sweet, half-melted fruit and tender thigh meat -- made up for the ordeal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Chinatown is both physically and psychologically distant from my usual digs, stuck in the center of the busiest part of the city, yet remote at the same time. It’s on a different time-table. Overrun by tourists during the day, Grant Street is comparatively serene at night, unlike my neighborhood, which, apart from folks taking photos of the murals along 24th St., draws larger crowds when the sun drops down. As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.\u003c/p>\n\n",
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"excerpt": "As a general rule, I prefer going in when most people are going out, and for that, there's no place like Chinatown after 9 p.m. I'll never head across town for a burrito, even if it's amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place's proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/chinesefood500.jpg\" alt=\"Chinese Food Toon\" title=\"Chinese Food Toon\" width=\"500\" height=\"384\" class=\"alignnone size-full wp-image-15286\">\u003c/a>\u003c/p>\n\u003cp>Done alone, a night of drinking is considered sad, unhealthy, even pathetic. Pretty fun too, if you ask me, but I once had a therapist who told me otherwise. An adventure in the company of friends, on the other hand, promises shared experience, a way to fortify and express friendship. In either case, setting means a lot. Draining a few beers on a weekday evening at a dive three blocks from my house is a pleasant, if fairly pedestrian activity. I pair it with a game I want to watch, or someone I'd like to see. It's technically going out, but too close to home to feel very exciting. If I’m making a night of it, I prefer to leave my neighborhood and go somewhere far from the places I do laundry, buy groceries, and wait for buses, a setting where I won't see anyone I don't want to see, or suffer the irritating, familiar personalities populating the Mission on weekend nights. I also like going somewhere where good eats await in the early morning hours. When I can, I go to Chinatown.\u003c/p>\n\u003cp>I'm aware white people have been pursuing \"exotic\" vice on Grant St. for a century-and-a-half. I don't feel part of this tradition. At least, I’d hate to be some obnoxious urban explorer strolling jauntily down narrow stone streets, ducking red lanterns, hoping to catch a whiff of opium sliding out from under a door as I head to \u003ca href=\"http://www.yelp.com/biz/li-po-cocktail-lounge-san-francisco\">Li Po Lounge\u003c/a> or \u003ca href=\"http://www.yelp.com/biz/buddha-lounge-san-francisco\">Buddha Bar\u003c/a> to sip the same drinks I can order anywhere else. I don't fantasize about gambling dens teeming with shady characters. I've read up on the salacious criminal history of the place and seen a few movies, but the allure has little to do with Chinatown's past, and a lot more to do with its present.\u003c/p>\n\u003cp>At around 7:30 on Friday night, I crossed the intersection of Grant and Bush, and walked up the hill, under the Dragon Gate. As I walked north, past a parade of seafood restaurants with their dedicated hawkers trumpeting specials outside and drab shops selling cheap baubles and katana blades, a procession of tourists headed in the other direction, back toward their Union Square hotels. Families with sulking teens dragging behind, elderly couples in hiking boots and bad hats -- they were finishing up their visits to the hallowed strip. They had snapped their pictures, scarfed their expensive dim sum lunches, and purchased a few curiosities to haul home. Dusk was settling down. They were exiting the premises, relinquishing it to the locals and anyone else coming through. It felt like a reverse commute. By 8:30, the streets were nearly empty, and I was at the Buddha Bar with a friend, my hand wrapped around an extremely cold bottle of Budweiser. \u003c/p>\n\u003cp>Save for us and the bartender, the bar was empty too. A few hours and several drinks later, other actors had entered the scene: a strange, lurching man with gigantic headphones covering his ears and an inability to stay upright on his stool for more than a few minutes, a tall, talkative blond lady, and a waitress in a red dress from the restaurant next door. The waitress was talking shit to the bartender, singing badly and loudly along with \u003ca href=\"http://earbuds.popdose.com/dunphy/RighteousBrothers.jpg\">The Righteous Brothers\u003c/a> emanating from the petrified jukebox.\u003c/p>\n\u003cblockquote>\u003cp>You lost that lovin’ feeling\u003cbr>\nWhoa, that lovin’ feeling.\u003c/p>\u003c/blockquote>\n\u003cp>By 11 p.m., the blond lady was playing \u003ca href=\"http://en.wikipedia.org/wiki/Liar's_dice\">Liar's Dice\u003c/a> with the bartender. If she lost, he said, she would remove some clothing. If he lost, she said, he'd pour ten free drinks. She won and passed the cherry-topped cocktails out like grocery store samples. The lurching man was gone. The waitress left and came back again. She knew the blond lady; they had cigarette after cigarette outside, cackling. The blond lady had just returned from Vegas, where she'd ditched a wealthy boyfriend only after running up a monstrous tab on their luxury suite. She was drowning out the wheezy jukebox chattering on about the boyfriend and others she'd had. The bar was her stage, the customers her captive audience.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At Buddha, the bathroom is down a flight of stairs, past stacks of empty boxes. The bartender dutifully buzzes open the lock for each costumer requiring relief, a task he repeats over a hundred times nightly. More people were streaming in now -- a weary, beach-scorched couple having a nightcap, a bunch of noisy bros who'd cabbed over from a Polk Street meat market -- and suddenly the skinny little bar packed with bodies. Every three seconds, the Liar's Dice cup slammed down on the bar and someone screamed in horror or joy above the din. The weird, jerky rhythmic pattern of buzzer and cup was coming at me in stereo---the former honking in one ear, the latter banging away in the other. An hour before closing, we moved onto the more spacious Li Po Lounge across the street, where the mixed drinks taste like rubbing alcohol and the booths in the back are covered in sleazy vinyl the color of fingernail paint. As we squeaked and slid around a table in the back, I flashed on a flickering memory of a night in 2003 when some friends visited from New York and danced from table-top to table-top, hopping like frogs. I wasn’t sure if the memory was real, but it was in my head all the same.\u003c/p>\n\u003cp>At 2:30 a.m., my friend and I finally had what we hadn’t realized we’d been waiting for: a hearty “dinfast,” that blurry, yet satisfying repast enjoyed between closing time and dawn by witless forgot-to-eat-before-I-drank party people and late-shift toilers alike. My friend had been to \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a> (1300 Stockton at Broadway) on a few prior occasions. In spite of my eight years in the city and occasional forays into Chinatown, I was a newbie, making a discovery I probably should have soaked up half a decade earlier.\u003c/p>\n\u003cp>Yuet Lee has a Coca-Cola sign above the door. In what seemed like one minute, I went from leaning against a pole outside of Li Po to sitting on a chair at a brown Formica table inside a bright spare dining room, craning back my neck and twisting my head in order to see the specials board without my glasses. I opened the fat menu and gazed at the dish descriptions. The letters, numbers, and characters started to undulate across the pages. My friend reached over and quickly closed it. The specials were the thing, it seemed, and that was fine by me. At that point, anything hot and greasy was fine by me. In the center of the room, a table of uniformed cops bellied up to a spread of brown-sauced noodles on white plates. Several beleaguered couples in party attire languished in the corner, chewing on spareribs. The restaurant was really bright, seemingly brighter every second, as if the lights were being turned up as the clock ticked along. I suppose that is typical of late-night establishments. Harsh florescents keep the drunks from falling asleep.\u003c/p>\n\u003cp>Our food arrived almost immediately after we placed our order. A glistening, pale nest of rings, tentacles, and assorted indeterminable bits, the peppery fried squid had a lovely crunch. The lip-stinging saltiness was oddly refreshing after the evening’s liquid diet. I recall a heap of noodles less vividly. They were very thin and yellowish, coated in a dry sauce redolent of curry. Slices of barbecued pork poked out from the tangles, along with half-circles of soft onion. I could have eaten buckets of this, in part because sucking up the clumps of noodles required such little effort. Though tastier, the mango chicken was harder to finish. In my state, I had a hard time getting my grease-slicked chopsticks to hold on to each slippery chunk of mango. Eating at the breakneck speed my liquor-logged stomach demanded was impossible under the circumstances, and at times, the constant tumbling of food from stick to table or napkin-shrouded lap was so maddening I couldn’t focus on the flavors. After it fell for the third time, I picked one errant morsel right off the table with my fingers. Whenever I managed to get mango and chicken in the same bite though, the pay-off -- sweet, half-melted fruit and tender thigh meat -- made up for the ordeal. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Chinatown is both physically and psychologically distant from my usual digs, stuck in the center of the busiest part of the city, yet remote at the same time. It’s on a different time-table. Overrun by tourists during the day, Grant Street is comparatively serene at night, unlike my neighborhood, which, apart from folks taking photos of the murals along 24th St., draws larger crowds when the sun drops down. As a general rule, I prefer going in when most people are going out, and for that, there’s no place like Chinatown after 9 p.m. I’ll never head across town for a burrito, even if it’s amazing, because I live in the Mission, but I will take two forms of public transportation in order to drink a Budweiser -- the most ubiquitous of mediocre bar beers -- in the right place. That place’s proximity to salt-and-pepper squid ensures subsequent visits will end the same way -- with too many drinks and a few plates at 3 a.m.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/group505-500.jpg\" alt=\"Check, Please! Bay Area Season 5 - episode 5\" title=\"Check, Please! Bay Area Season 5 - episode 5\" width=\"500\" height=\"278\" class=\"alignnone size-full wp-image-15195\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 5 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 15th\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The fifth episode of the season features these restaurants: \u003cstrong>Chez Spencer\u003c/strong> (San Francisco), \u003cstrong>Broken Record\u003c/strong> (San Francisco) and \u003cstrong>Marnee Thai Restaurant\u003c/strong> (San Francisco).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/group505-500.jpg\" alt=\"Check, Please! Bay Area Season 5 - episode 5\" title=\"Check, Please! Bay Area Season 5 - episode 5\" width=\"500\" height=\"278\" class=\"alignnone size-full wp-image-15195\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 5 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 15th\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/2010/07/15/check-please-season-5-episode-5-505/\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The fifth episode of the season features these restaurants: \u003cstrong>Chez Spencer\u003c/strong> (San Francisco), \u003cstrong>Broken Record\u003c/strong> (San Francisco) and \u003cstrong>Marnee Thai Restaurant\u003c/strong> (San Francisco).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5134.jpg\" alt=\"Rosie's\" title=\"Rosie's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14923\">\u003c/a>\u003cbr>\n\u003cem>Rosie's Cafe, a Tahoe City institution\u003c/em>\u003c/p>\n\u003cp>Lake Tahoe is, for many a Bay Area resident, a beloved vacation spot. A mere few hours in the car and you trade the traffic (kind of) and gridlock of day to day life for clean air, endless trees, the sound of boat motors in the distance, and an inviting (albeit rather cold) crystal blue lake. My family's been coming up to Lake Tahoe ever since I was three years old. We have a modest cabin on the North Shore where, growing up, my sisters and I and made \u003ca href=\"http://www.logcabinbreakfast.com/\">Log Cabin Ice Cream\u003c/a>, Kings Beach, the Mini Golf Course and 7-11 (best slurpee in town) our home throughout the summer months. Today, my sisters and I are grown adults and rarely all get up there at the same time. The house has been renovated recently and is much less modest. And of course, our priorities have changed. No longer do we jump at the chance to go mini-golfing or score a cone of blue bubblegum ice cream. Nowadays, there is a lot of beach lounging, novel reading, hiking, and late breakfasts. \u003c/p>\n\u003cp>Last weekend, I drove up to the cabin to spend some time with my dad. We barbecued, took the boat out, did a lot of dock-sitting, and went to breakfast. As the years have passed, our favorite breakfast spots change and revolve like new gym shoes. But the current favorite (for the last few years now) is \u003ca href=\"http://www.rosiescafe.com/\">Rosie's\u003c/a> in Tahoe City. I was actually first introduced to Rosie's by a few of my students when I was teaching college composition in--of all places--Boston. I'd assigned an essay where students were asked to write about the one place they felt truly at home. Two students wrote about Rosie's: a breakfast spot all the way across the country that their family had been going to since they were little. It turns out Rosie's was a mere fifteen minute drive from my family's cabin and I'd never even been. How could this be? I asked each student to elaborate: what was so great? What's your favorite thing to order? The resounding answers to the latter were the pancakes: the fluffiest they'd ever had. Hands down. \u003c/p>\n\u003cp>So next time I was up at the cabin, over a year later, I was training for a marathon. After a grueling 18-mile run, I came back starving and suggested we all head out for breakfast. Rosie's popped into my mind. And because I'd run for virtually three hours that morning, I ordered two breakfasts. I haven't looked back since. \u003c/p>\n\u003cp>My students were right. The pancakes basically rock. Rosie's specializes in Swedish Oatmeal Pancakes topped with applesauce, imported lingonberries and sour cream. They also do very traditional buttermilk pancakes. While you may be tempted to go the Swedish route (as was I), I'm here to advise you to go traditional this time around. I found the Swedish pancakes to be quite flat, a bit soggy, and rather flavorless. They're a little too gloppy for their own good. But the buttermilk pancakes are another tale altogether: they're uber-light and fluffy yet substantial enough to hold large pats of butter and long pours of syrup. If you're coming to Rosie's for the first time and you're a pancake person, this is your order. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, if you tend more towards the egg side of life, the Green Eggs and Ham is one of my favorites. It's a scramble with spinach, avocado, green onions and jack cheese served with a side of ham. Everything's in proportion, there's not too much cheese and the eggs are cooked perfectly (often my complaint with scrambles). The Eggs Benecado is another favorite: a benedict with an english muffin, sliced tomato, guacamole, and poached eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5132.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5132.jpg\" alt=\"Eggs Benecado\" title=\"Eggs Benecado\" width=\"500\" height=\"351\" class=\"alignnone size-full wp-image-14925\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benecado at Rosie's Cafe\u003c/em>\u003c/p>\n\u003cp> I always order the Florentine sauce on the side; they can be a little heavy-handed here. And last, the Breakfast Burrito. I wasn't the one to order a breakfast burrito because, well, I usually hate them. I find that they're rarely hot all the way though and often the eggs can be a little runny. But my dad loves the Breakfast Burrito at Rosie's and he's made me an almost-convert. I'll admit it: it's good. Really good. There's really nothing that remarkable about the ingredients. We're talking eggs, beans, bacon, chives, and cheese. But it's thoughtfully put together and cooked perfectly. Those things are important when we're talking about a big jumble of breakfast ingredients. \u003c/p>\n\u003cp>And a review of Rosie's wouldn't be complete without a mention of the Chicken Fried Steak. Again, this has never been my first choice but my sister swears by it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5129.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5129.jpg\" alt=\"Chicken Fried Steak\" title=\"Chicken Fried Steak\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14926\">\u003c/a>\u003cbr>\n\u003cem>Chicken Fried Steak at Rosie's Cafe\u003c/em>\u003c/p>\n\u003cp>It's a stick-to-your-ribs breakfast and according to our neighbors on the lake, this is the locals spot for chicken fried steak. With traditional country gravy, fluffy eggs, and crispy hashbrowns--this has been a faithful hangover breakfast in my family in the case that the previous night got a little too raucous. \u003c/p>\n\u003cp>So, thanks to my students who wrote essays on Rosie's. Thanks to the owners who have maintained the likeable vintage decor (everything from antique bikes and ski equipment to elk horn chandeliers) since they purchased it in 1989, and thanks to the bad diner coffee and good dependable food--we return each year. It's come to signify mornings when all of us are, miraculously, together at the same table up at the lake. \u003c/p>\n\u003cp>\u003ca href=\"http://www.rosiescafe.com/index.html\">Rosie's Cafe\u003c/a>\u003cbr>\n571 North Lake Boulevard \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Rosie%27s+near+Lake+Tahoe,+Carson+City,+CA&sll=37.0625,-95.677068&sspn=44.069599,58.623047&ie=UTF8&hq=Rosie%27s&hnear=Lake+Tahoe&ll=39.196077,-119.761963&spn=1.300526,1.83197&z=9&iwloc=A\">Map\u003c/a>\u003cbr>\nTahoe City, CA 96145\u003cbr>\n(530) 583-8504\u003cbr>\nHours: Open daily, 7:30am-9pm (although the bar will stay open later if there are folks drinking)\u003c/p>\n\u003cp>\u003cstrong>Other Favorite Breakfast Spots Around the Lake\u003c/strong>\u003cbr>\nMaybe you've had one too many Rosie's pancakes. Maybe you're just passing through Truckee. Maybe you're looking for something new. If so, here are a few other suggestions of tried-and-true breakfast spots I frequent often when I'm up at the lake:\u003c/p>\n\u003cp>\u003ca href=\"http://www.tahoe-house.com/\">Tahoe House Bakery\u003c/a>: Okay, so it's not technically a breakfast spot--this is definitely more of a bakery. But they do a mean, strong Americano and really lovely pastries. I always get a few raspberry pockets for later in the afternoon, a homemade granola bar for breakfast the next morning, and my morning treat of choice remains the Swiss chocolate croissant. They also have a nice selection of take-out picnic items. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-old-post-office-cafe-carnelian-bay\">The Old Post Office Cafe\u003c/a>: A charming former post office converted into one heck of a busy breakfast spot. Really good coffee, probable waits on the weekends, great build-your-own scrambles and biscuits and gravy. \u003c/p>\n\u003cp>\u003ca href=\"http://www.10best.com/destinations/nevada/tahoe/tahoe-city/restaurants/fire-sign-cafe/\">Fire Sign Cafe\u003c/a>: It's been around since the 1970s and in the summer the wait can be pretty long, but it's worth it. I absolutely love their buckwheat pancakes and the salmon omelet. Order the coffeecake of the day and share it with your tablemates (the fresh blueberry is incredible).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.squeezein.com/\">Squeeze In\u003c/a>: Ah, Truckee. Quaint Victorian houses, surprisingly good restaurants, fun antiques...and a really fine breakfast. Squeeze In is known for their omelets: last time I was there I believe they had 58 to choose from. This makes for a bit of indecision so have one of their strong Bloody Mary's to loosen up first. \u003c/p>\n\n",
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"excerpt": "Megan Gordon reviews \u003cem>Rosie's Cafe\u003c/em>, one of her favorite breakfast spots in Tahoe City. In addition, she also gives a list of other standout restaurants and cafes for late, lazy vacation breakfasts. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5134.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5134.jpg\" alt=\"Rosie's\" title=\"Rosie's\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14923\">\u003c/a>\u003cbr>\n\u003cem>Rosie's Cafe, a Tahoe City institution\u003c/em>\u003c/p>\n\u003cp>Lake Tahoe is, for many a Bay Area resident, a beloved vacation spot. A mere few hours in the car and you trade the traffic (kind of) and gridlock of day to day life for clean air, endless trees, the sound of boat motors in the distance, and an inviting (albeit rather cold) crystal blue lake. My family's been coming up to Lake Tahoe ever since I was three years old. We have a modest cabin on the North Shore where, growing up, my sisters and I and made \u003ca href=\"http://www.logcabinbreakfast.com/\">Log Cabin Ice Cream\u003c/a>, Kings Beach, the Mini Golf Course and 7-11 (best slurpee in town) our home throughout the summer months. Today, my sisters and I are grown adults and rarely all get up there at the same time. The house has been renovated recently and is much less modest. And of course, our priorities have changed. No longer do we jump at the chance to go mini-golfing or score a cone of blue bubblegum ice cream. Nowadays, there is a lot of beach lounging, novel reading, hiking, and late breakfasts. \u003c/p>\n\u003cp>Last weekend, I drove up to the cabin to spend some time with my dad. We barbecued, took the boat out, did a lot of dock-sitting, and went to breakfast. As the years have passed, our favorite breakfast spots change and revolve like new gym shoes. But the current favorite (for the last few years now) is \u003ca href=\"http://www.rosiescafe.com/\">Rosie's\u003c/a> in Tahoe City. I was actually first introduced to Rosie's by a few of my students when I was teaching college composition in--of all places--Boston. I'd assigned an essay where students were asked to write about the one place they felt truly at home. Two students wrote about Rosie's: a breakfast spot all the way across the country that their family had been going to since they were little. It turns out Rosie's was a mere fifteen minute drive from my family's cabin and I'd never even been. How could this be? I asked each student to elaborate: what was so great? What's your favorite thing to order? The resounding answers to the latter were the pancakes: the fluffiest they'd ever had. Hands down. \u003c/p>\n\u003cp>So next time I was up at the cabin, over a year later, I was training for a marathon. After a grueling 18-mile run, I came back starving and suggested we all head out for breakfast. Rosie's popped into my mind. And because I'd run for virtually three hours that morning, I ordered two breakfasts. I haven't looked back since. \u003c/p>\n\u003cp>My students were right. The pancakes basically rock. Rosie's specializes in Swedish Oatmeal Pancakes topped with applesauce, imported lingonberries and sour cream. They also do very traditional buttermilk pancakes. While you may be tempted to go the Swedish route (as was I), I'm here to advise you to go traditional this time around. I found the Swedish pancakes to be quite flat, a bit soggy, and rather flavorless. They're a little too gloppy for their own good. But the buttermilk pancakes are another tale altogether: they're uber-light and fluffy yet substantial enough to hold large pats of butter and long pours of syrup. If you're coming to Rosie's for the first time and you're a pancake person, this is your order. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, if you tend more towards the egg side of life, the Green Eggs and Ham is one of my favorites. It's a scramble with spinach, avocado, green onions and jack cheese served with a side of ham. Everything's in proportion, there's not too much cheese and the eggs are cooked perfectly (often my complaint with scrambles). The Eggs Benecado is another favorite: a benedict with an english muffin, sliced tomato, guacamole, and poached eggs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5132.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5132.jpg\" alt=\"Eggs Benecado\" title=\"Eggs Benecado\" width=\"500\" height=\"351\" class=\"alignnone size-full wp-image-14925\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benecado at Rosie's Cafe\u003c/em>\u003c/p>\n\u003cp> I always order the Florentine sauce on the side; they can be a little heavy-handed here. And last, the Breakfast Burrito. I wasn't the one to order a breakfast burrito because, well, I usually hate them. I find that they're rarely hot all the way though and often the eggs can be a little runny. But my dad loves the Breakfast Burrito at Rosie's and he's made me an almost-convert. I'll admit it: it's good. Really good. There's really nothing that remarkable about the ingredients. We're talking eggs, beans, bacon, chives, and cheese. But it's thoughtfully put together and cooked perfectly. Those things are important when we're talking about a big jumble of breakfast ingredients. \u003c/p>\n\u003cp>And a review of Rosie's wouldn't be complete without a mention of the Chicken Fried Steak. Again, this has never been my first choice but my sister swears by it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5129.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5129.jpg\" alt=\"Chicken Fried Steak\" title=\"Chicken Fried Steak\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14926\">\u003c/a>\u003cbr>\n\u003cem>Chicken Fried Steak at Rosie's Cafe\u003c/em>\u003c/p>\n\u003cp>It's a stick-to-your-ribs breakfast and according to our neighbors on the lake, this is the locals spot for chicken fried steak. With traditional country gravy, fluffy eggs, and crispy hashbrowns--this has been a faithful hangover breakfast in my family in the case that the previous night got a little too raucous. \u003c/p>\n\u003cp>So, thanks to my students who wrote essays on Rosie's. Thanks to the owners who have maintained the likeable vintage decor (everything from antique bikes and ski equipment to elk horn chandeliers) since they purchased it in 1989, and thanks to the bad diner coffee and good dependable food--we return each year. It's come to signify mornings when all of us are, miraculously, together at the same table up at the lake. \u003c/p>\n\u003cp>\u003ca href=\"http://www.rosiescafe.com/index.html\">Rosie's Cafe\u003c/a>\u003cbr>\n571 North Lake Boulevard \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Rosie%27s+near+Lake+Tahoe,+Carson+City,+CA&sll=37.0625,-95.677068&sspn=44.069599,58.623047&ie=UTF8&hq=Rosie%27s&hnear=Lake+Tahoe&ll=39.196077,-119.761963&spn=1.300526,1.83197&z=9&iwloc=A\">Map\u003c/a>\u003cbr>\nTahoe City, CA 96145\u003cbr>\n(530) 583-8504\u003cbr>\nHours: Open daily, 7:30am-9pm (although the bar will stay open later if there are folks drinking)\u003c/p>\n\u003cp>\u003cstrong>Other Favorite Breakfast Spots Around the Lake\u003c/strong>\u003cbr>\nMaybe you've had one too many Rosie's pancakes. Maybe you're just passing through Truckee. Maybe you're looking for something new. If so, here are a few other suggestions of tried-and-true breakfast spots I frequent often when I'm up at the lake:\u003c/p>\n\u003cp>\u003ca href=\"http://www.tahoe-house.com/\">Tahoe House Bakery\u003c/a>: Okay, so it's not technically a breakfast spot--this is definitely more of a bakery. But they do a mean, strong Americano and really lovely pastries. I always get a few raspberry pockets for later in the afternoon, a homemade granola bar for breakfast the next morning, and my morning treat of choice remains the Swiss chocolate croissant. They also have a nice selection of take-out picnic items. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/the-old-post-office-cafe-carnelian-bay\">The Old Post Office Cafe\u003c/a>: A charming former post office converted into one heck of a busy breakfast spot. Really good coffee, probable waits on the weekends, great build-your-own scrambles and biscuits and gravy. \u003c/p>\n\u003cp>\u003ca href=\"http://www.10best.com/destinations/nevada/tahoe/tahoe-city/restaurants/fire-sign-cafe/\">Fire Sign Cafe\u003c/a>: It's been around since the 1970s and in the summer the wait can be pretty long, but it's worth it. I absolutely love their buckwheat pancakes and the salmon omelet. Order the coffeecake of the day and share it with your tablemates (the fresh blueberry is incredible).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.squeezein.com/\">Squeeze In\u003c/a>: Ah, Truckee. Quaint Victorian houses, surprisingly good restaurants, fun antiques...and a really fine breakfast. Squeeze In is known for their omelets: last time I was there I believe they had 58 to choose from. This makes for a bit of indecision so have one of their strong Bloody Mary's to loosen up first. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=3564\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cp504-500.jpg\" alt=\"Check, Please! Bay Area Episode 504\" title=\"Check, Please! Bay Area Episode 504\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14954\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 4 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 8th\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3564\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003cstrong>Memo's Mexican Cuisine\u003c/strong> (Concord), \u003cstrong>Souls Restaurant\u003c/strong> (Oakland) and \u003cstrong>Flea Street Cafe\u003c/strong> (Menlo Park).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=3564\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/07/cp504-500.jpg\" alt=\"Check, Please! Bay Area Episode 504\" title=\"Check, Please! Bay Area Episode 504\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14954\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5: episode 4 \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">airs Thursday July 8th\u003c/a> at 7:30pm on KQED TV 9HD.\u003c/p>\n\u003cp>You can watch individual restaurant segments online as well as view the \u003ca href=\"http://blogs.kqed.org/checkplease/?p=3564\">entire episode\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guest and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003cstrong>Memo's Mexican Cuisine\u003c/strong> (Concord), \u003cstrong>Souls Restaurant\u003c/strong> (Oakland) and \u003cstrong>Flea Street Cafe\u003c/strong> (Menlo Park).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cartoon-placeruinedmylife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cartoon-placeruinedmylife.jpg\" alt=\"\" title=\"cartoon: This Place Ruined My Life\" width=\"500\" height=\"312\" class=\"alignnone size-full wp-image-14885\">\u003c/a>\u003c/p>\n\u003cp>The relationship between a restaurant and residents of the street on which it sits can easily be cracked -- not unlike the fragile shell of a mishandled farm egg. The issue surfaces most when the establishment becomes popular. As crowds come to consume, locals are forced to adjust to accommodate (or combat) the inevitable changes that arrive. I occasionally wonder how my life is shaped by the eateries around me. I enter and exit BART most days with the sweaty, steak-y scent of \u003ca href=\"http://www.yelp.com/biz/el-farolito-san-francisco-2\">El Farolito\u003c/a>'s morning meats burrowing into my nostrils. Discarded McDonald's wrappers from the franchise on the corner float like pastel tumbleweeds past the front door of my apartment. Beyond food, the same Latin rock band plays every Sunday all day at the 24th St. BART station. They do largely the same set every week. I have the guitar player's solos memorized, so if he's ever sick, I can fill in. The dance studio across the street, above the coffee shop, thumps and stomps most evenings. When I look out my window, I can sometimes see the tops of the dancers' heads bobbing into view. Last week, I recorded an interview over speaker-phone, and when I listened back to it yesterday, the rhythmic hums and drums from a block party happening just 50 yards away were etched on to the recordings like \u003ca href=\"http://en.wikipedia.org/wiki/Vuvuzela\">vuvuzela\u003c/a> horns droning beneath ESPN's World Cup game broadcasts. Through smells, sounds, and sights, the city has its way with your senses -- and you either deal with it or you leave.\u003c/p>\n\u003cp>The problem gets especially thorny when the offended parties -- the light sleepers, neat freaks, and territorial denizens of the block -- feel as if they're a more intrinsic part of the city than the offender, particularly when the offender is a trendy, much-blogged, money-making food-service operation with a clientele neither reflective of nor rooted in the neighborhood -- and the offended happen to be long-time residents. \u003c/p>\n\u003cp>Recently, two local situations -- one major and one seemingly minor and more than a little absurd -- have drawn attention to a reoccurring scenario fraught with peril.\u003c/p>\n\u003cp>Last month, Mission Loc@l \u003ca href=\"http://missionlocal.org/2010/06/schmidts-and-the-bad-neighbor-schnitzel/\">reported\u003c/a> on a showdown at \u003ca href=\"http://schmidts-sf.com/\">Schmidt's\u003c/a> involving, not a dish of leathery braised rabbit or an ill-seasoned terrine, but an upstairs tenant with a bone to pick. Since May 2009, Patricia Kerman, a 14-year resident of the building, has complained about a noisy kitchen fan (which the restaurant's owner replaced), called a restaurant inspector, allegedly told customers she'd become ill after a meal there, posted a sign (\"Bad Neighbors\") in her window overlooking the front door, and retaliated with daily thumps and bumps that rattle the ceiling. Whew. The landlord doesn't want to be involved; the police can do little, even though Schmidt's has potentially lost business. Other neighbors don't support Kerman's claim, but until both parties (meaning Kerman as well as the Schmidt's crew) agree to mediation, the standoff continues.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Castro District sandwich emporium \u003ca href=\"http://ilikeikesplace.com/\">Ike's Place\u003c/a> has faced \u003ca href=\"http://bayarea.blogs.nytimes.com/2010/05/21/i-dont-like-ike-but-i-might-for-a-price/\">a stiffer assault\u003c/a> on the part of close neighbors reportedly ticked about the loud, snaking lines, the debris collecting outside, and, of course, noise. The parties have tried mediation and failed to reach agreement. On June 29th, Ike's (already expanding and in no position to abruptly lose business) was facing possible eviction at a hearing for summary judgment. Devotee of the deli's $8.98 Fat Bastard sandwich were happy to learn that Ike's \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/06/ikes_place_survives_summary_ju.php\">won\u003c/a> and won't, at least any time soon, be folding up shop. The landlord will have to decide whether to take the case on to trial or to work towards a settlement. Either way, with Ike's successfully digging in its heels, and landlord Denman Drobisch reportedly doing the same, the climate can't help but be permanently sour -- fairly pickled, if you will.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These situations really get to the heart of living in a city. The city doesn't stay put. It changes around you. Pristine, quiet blocks become loud and grubby. Sleepy strips heat up. Buildings rise and fall. Suburbs get swallowed, and new ones pop up. To be content living in a city, you have to embrace the idea that the city is organic, that the smells and sounds are going to change, that not only are your surroundings beyond your control, they are really beyond any control -- apart from that dictated by the law, of course. Seeing the individuals making your life harder as the primary problem misses the point. If Ike's leaves, another restaurant will come along. Instead of being pebbles fighting a fast-moving current, city residents have to adapt and be fluid themselves. The city can be hard and unfair, but it's undeniably here -- at least until an earthquake tosses us all into the sea. My advice to complainers: invest in noise-cancellation headphones, cheerfully demand free meals in exchange for untold patience, and (hopefully) become your nemesis's most dedicated non-paying customer.\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/24/2010/06/cartoon-placeruinedmylife.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/cartoon-placeruinedmylife.jpg\" alt=\"\" title=\"cartoon: This Place Ruined My Life\" width=\"500\" height=\"312\" class=\"alignnone size-full wp-image-14885\">\u003c/a>\u003c/p>\n\u003cp>The relationship between a restaurant and residents of the street on which it sits can easily be cracked -- not unlike the fragile shell of a mishandled farm egg. The issue surfaces most when the establishment becomes popular. As crowds come to consume, locals are forced to adjust to accommodate (or combat) the inevitable changes that arrive. I occasionally wonder how my life is shaped by the eateries around me. I enter and exit BART most days with the sweaty, steak-y scent of \u003ca href=\"http://www.yelp.com/biz/el-farolito-san-francisco-2\">El Farolito\u003c/a>'s morning meats burrowing into my nostrils. Discarded McDonald's wrappers from the franchise on the corner float like pastel tumbleweeds past the front door of my apartment. Beyond food, the same Latin rock band plays every Sunday all day at the 24th St. BART station. They do largely the same set every week. I have the guitar player's solos memorized, so if he's ever sick, I can fill in. The dance studio across the street, above the coffee shop, thumps and stomps most evenings. When I look out my window, I can sometimes see the tops of the dancers' heads bobbing into view. Last week, I recorded an interview over speaker-phone, and when I listened back to it yesterday, the rhythmic hums and drums from a block party happening just 50 yards away were etched on to the recordings like \u003ca href=\"http://en.wikipedia.org/wiki/Vuvuzela\">vuvuzela\u003c/a> horns droning beneath ESPN's World Cup game broadcasts. Through smells, sounds, and sights, the city has its way with your senses -- and you either deal with it or you leave.\u003c/p>\n\u003cp>The problem gets especially thorny when the offended parties -- the light sleepers, neat freaks, and territorial denizens of the block -- feel as if they're a more intrinsic part of the city than the offender, particularly when the offender is a trendy, much-blogged, money-making food-service operation with a clientele neither reflective of nor rooted in the neighborhood -- and the offended happen to be long-time residents. \u003c/p>\n\u003cp>Recently, two local situations -- one major and one seemingly minor and more than a little absurd -- have drawn attention to a reoccurring scenario fraught with peril.\u003c/p>\n\u003cp>Last month, Mission Loc@l \u003ca href=\"http://missionlocal.org/2010/06/schmidts-and-the-bad-neighbor-schnitzel/\">reported\u003c/a> on a showdown at \u003ca href=\"http://schmidts-sf.com/\">Schmidt's\u003c/a> involving, not a dish of leathery braised rabbit or an ill-seasoned terrine, but an upstairs tenant with a bone to pick. Since May 2009, Patricia Kerman, a 14-year resident of the building, has complained about a noisy kitchen fan (which the restaurant's owner replaced), called a restaurant inspector, allegedly told customers she'd become ill after a meal there, posted a sign (\"Bad Neighbors\") in her window overlooking the front door, and retaliated with daily thumps and bumps that rattle the ceiling. Whew. The landlord doesn't want to be involved; the police can do little, even though Schmidt's has potentially lost business. Other neighbors don't support Kerman's claim, but until both parties (meaning Kerman as well as the Schmidt's crew) agree to mediation, the standoff continues.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Castro District sandwich emporium \u003ca href=\"http://ilikeikesplace.com/\">Ike's Place\u003c/a> has faced \u003ca href=\"http://bayarea.blogs.nytimes.com/2010/05/21/i-dont-like-ike-but-i-might-for-a-price/\">a stiffer assault\u003c/a> on the part of close neighbors reportedly ticked about the loud, snaking lines, the debris collecting outside, and, of course, noise. The parties have tried mediation and failed to reach agreement. On June 29th, Ike's (already expanding and in no position to abruptly lose business) was facing possible eviction at a hearing for summary judgment. Devotee of the deli's $8.98 Fat Bastard sandwich were happy to learn that Ike's \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/06/ikes_place_survives_summary_ju.php\">won\u003c/a> and won't, at least any time soon, be folding up shop. The landlord will have to decide whether to take the case on to trial or to work towards a settlement. Either way, with Ike's successfully digging in its heels, and landlord Denman Drobisch reportedly doing the same, the climate can't help but be permanently sour -- fairly pickled, if you will.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>These situations really get to the heart of living in a city. The city doesn't stay put. It changes around you. Pristine, quiet blocks become loud and grubby. Sleepy strips heat up. Buildings rise and fall. Suburbs get swallowed, and new ones pop up. To be content living in a city, you have to embrace the idea that the city is organic, that the smells and sounds are going to change, that not only are your surroundings beyond your control, they are really beyond any control -- apart from that dictated by the law, of course. Seeing the individuals making your life harder as the primary problem misses the point. If Ike's leaves, another restaurant will come along. Instead of being pebbles fighting a fast-moving current, city residents have to adapt and be fluid themselves. The city can be hard and unfair, but it's undeniably here -- at least until an earthquake tosses us all into the sea. My advice to complainers: invest in noise-cancellation headphones, cheerfully demand free meals in exchange for untold patience, and (hopefully) become your nemesis's most dedicated non-paying customer.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Scouting Michael Krasny's San Francisco Food Stops",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\" alt=\"\" title=\"Michael Krasny\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-14782\">\u003c/a>Marin resident \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Krasny_%28talk_show_host%29\">Michael Krasny\u003c/a>, Ph.D., is the radio host of \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">KQED's Forum\u003c/a>, a popular public affairs program that has aired mid-morning weekdays since 1993. According to \u003ca href=\"http://www.kqed.org/radio/about/staff/michael-krasny.jsp\">Krasny's bio\u003c/a>, he has \"interviewed many of the leading newsmakers and cultural icons of our time, including Saul Bellow, former President Jimmy Carter, Cesar Chavez, Noam Chomsky, Francis Crick, John Kenneth Galbraith, Newt Gingrich, Jane Goodall, V.S. Naipaul, Rosa Parks, Robert Redford, Salman Rushdie, Carl Sagan, Susan Sontag, Gloria Steinem, and Archbishop Desmond Tutu.\" Krasny is also a SFSU English professor, author (\u003ca href=\"http://www.sup.org/book.cgi?id=11707\">Off Mike: A Memoir of Talk Radio and Literary Life\u003c/a>), and has hosted and moderated for charity and corporate events. Krasny's latest book is called \u003ca href=\"http://www.amazon.com/Spiritual-Envy-Agnostics-Michael-Krasny/dp/1577319125\">Spiritual Envy: An Agnostic's Quest\u003c/a> and will be published in October; \u003ca href=\"http://jco.usfca.edu/\">Joyce Carol Oates\u003c/a> is scheduled to write the foreword.\u003c/p>\n\u003cp>\u003cstrong>Full disclosure:\u003c/strong> My husband \u003ca href=\"http://www.kqed.org/epArchive/R201005311000\">Oscar Villalon\u003c/a> has been a guest on many Forum programs, and lunches occasionally with Krasny. The radio legend agreed to share his favorite Bay Area eating spots over lunch at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> on a recent afternoon. He ate a plain burger sans toppings and a Caesar salad. The accompanying French fries remained mostly untouched by Krasny. After our lunch and talking with his wife Leslie at home, Krasny emailed over some date-night picks after getting scolded by Leslie. \"We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> (Estiatorio) and do go there not infrequently and love \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for dim sum and \u003ca href=\"http://www.mescolanza.net/\">Mescolanza\u003c/a> for Italian. I also have long enjoyed \u003ca href=\"http://www.elmansour.com/\">El Mansour\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, \u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a> and \u003ca href=\"http://www.townhallsf.com/\">Town Hall\u003c/a>.\" The Krasnys celebrated their forty-first wedding anniversary this week, are longtime Greenbrae residents, and have two daughters. When asked for the secret to staying married for so long, he said, \"I have no idea.\" \u003c/p>\n\u003cp>\u003cstrong>MICHAEL KRASNY'S FOOD PICKS\u003c/strong>\u003cbr>\nKrasny admitted his picks for the most part revolve around his stomping grounds--KQED and SFSU. Its no surprise that many of his spots reflect his week day routine of commuting to San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://goldmirrorrestaurant.com/\">The Gold Mirror Italian Restaurant\u003c/a>\u003cbr>\n800 Taraval Street (at 18th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=the+gold+mirror+800+taraval+street&sll=37.743253,-122.472292&sspn=0.002015,0.003653&gl=us&ie=UTF8&hq=the+gold+mirror+800+taraval+street&hnear=&ll=37.744793,-122.473547&spn=0.007635,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n(415) 564-0401\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch Monday-Friday: 11am to 2:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10pm\u003cbr>\nSaturday: 5pm to 10pm\u003cbr>\nSunday: 4pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I used to eat at this Italian place with Brian Copeland, Jerry Nachman, and Bob Sarlatte. Eating there makes me think I’m in Cosa Nostra.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>\u003cbr>\n800 North Point Street (at Hyde St.) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gary+danko+800+north+point+sf+ca&sll=37.805715,-122.420654&sspn=0.102671,0.10231&ie=UTF8&hq=gary+danko&hnear=800+North+Point+St,+San+Francisco,+California+94109&ll=37.807055,-122.420611&spn=0.008053,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 749-2060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner nightly: 5:30pm to 10pm\u003cbr>\nBar Hours nightly: 5pm to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Gary Danko is out of this world. We went there for my birthday.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796644,-122.393618&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"When my daughters asked where to go for Father's Day, I picked The Slanted Door. I just love the food there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://doubleplaysf.com/\">Double Play Bar & Restaurant\u003c/a>\u003cbr>\n2401 16th Street (at Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=double+play+2401+16th+street+sf+ca&sll=37.765587,-122.410495&sspn=0.012315,0.012789&gl=us&ie=UTF8&hq=double+play&hnear=2401+16th+St,+San+Francisco,+California+94110&ll=37.766983,-122.410505&spn=0.008057,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 621-9859\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 7am to 8pm or later, depending on number of customers\u003cbr>\nSaturday-Sunday: 8am to 8pm or later, depending on number of customers\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"It’s like a little museum. I usually order chicken or sausage.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.streetonpolk.com/\">The Street Restaurant\u003c/a>\u003cbr>\n2141 Polk Street (at Vallejo Street) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&ie=UTF8&q=2141+polk+Street+restaurant+san+francisco+ca&fb=1&gl=us&hq=2141+polk+Street+restaurant&hnear=San+Francisco,+CA&view=map&cid=13620593130905760714&ved=0CFQQpQY&ei=Q3cqTIr_KamyoATGyJTLCQ&ll=37.797543,-122.422071&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 775-1055\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Sunday: 5:30pm to 2am \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"They have awfully good food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lakesidecafesf.com/\">Lakeside Café\u003c/a>\u003cbr>\n2529 Ocean Avenue (near Junipero Serra Boulevard) \u003ca href=\"http://maps.google.com/maps?q=lakeside+cafe+sf+ca&oe=utf-8&client=firefox-a&ie=UTF8&ei=3ncqTJCLLJWjnQeQ1InWDg&ved=0CA0Q_AU&hq=lakeside+cafe&hnear=San+Francisco,+California&ll=37.753615,-122.472839&spn=0.128938,0.233803&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 337-0359\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 7am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I'll grab a BLT or something at the Lakeside Café.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing Restaurant\u003c/a>\u003cbr>\n101 Spear Street (at Mission Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=yank+sing+101+spear+street+sf+ca&sll=37.785141,-122.40609&sspn=0.049247,0.051155&ie=UTF8&hq=yank+sing&hnear=101+Spear+St,+San+Francisco,+California+94105&ll=37.793779,-122.393425&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 957-9300\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11am to 3pm\u003cbr>\nSaturday-Sunday: 10am to 4pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Who doesn't love Yank Sing?\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yetwah.com/\">Yet Wah Restaurant\u003c/a>\u003cbr>\n2140 Clement Street (near 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Yet+Wah+Restaurant,+San+Francisco,+CA&sll=37.785141,-122.40609&sspn=0.032221,0.058451&ie=UTF8&hq=Yet+Wah+Restaurant,&hnear=San+Francisco,+California&ll=37.794186,-122.457218&spn=0.061042,0.116901&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-8040\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10am to 10pm \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.billsplace.qpg.com/\">Bill's Place\u003c/a>\u003cbr>\n2315 Clement Street (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=bill%27s+place+2315+clement+street+san+francisco+ca&sll=39.164141,-113.291016&sspn=47.213986,52.382813&ie=UTF8&hq=bill%27s+place&hnear=2315+Clement+St,+San+Francisco,+California+94121&ll=37.783231,-122.484169&spn=0.008055,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 221-5262\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Thursday: 11am to 10pm\u003cbr>\nFriday-Saturday: 11am to 11pm\u003c/p>\n\n",
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"excerpt": "Michael Krasny, the host of KQED Radio's Forum shares his favorite SF eateries on Bay Area Bites.\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/michael-krasny300.jpg\" alt=\"\" title=\"Michael Krasny\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-14782\">\u003c/a>Marin resident \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Krasny_%28talk_show_host%29\">Michael Krasny\u003c/a>, Ph.D., is the radio host of \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">KQED's Forum\u003c/a>, a popular public affairs program that has aired mid-morning weekdays since 1993. According to \u003ca href=\"http://www.kqed.org/radio/about/staff/michael-krasny.jsp\">Krasny's bio\u003c/a>, he has \"interviewed many of the leading newsmakers and cultural icons of our time, including Saul Bellow, former President Jimmy Carter, Cesar Chavez, Noam Chomsky, Francis Crick, John Kenneth Galbraith, Newt Gingrich, Jane Goodall, V.S. Naipaul, Rosa Parks, Robert Redford, Salman Rushdie, Carl Sagan, Susan Sontag, Gloria Steinem, and Archbishop Desmond Tutu.\" Krasny is also a SFSU English professor, author (\u003ca href=\"http://www.sup.org/book.cgi?id=11707\">Off Mike: A Memoir of Talk Radio and Literary Life\u003c/a>), and has hosted and moderated for charity and corporate events. Krasny's latest book is called \u003ca href=\"http://www.amazon.com/Spiritual-Envy-Agnostics-Michael-Krasny/dp/1577319125\">Spiritual Envy: An Agnostic's Quest\u003c/a> and will be published in October; \u003ca href=\"http://jco.usfca.edu/\">Joyce Carol Oates\u003c/a> is scheduled to write the foreword.\u003c/p>\n\u003cp>\u003cstrong>Full disclosure:\u003c/strong> My husband \u003ca href=\"http://www.kqed.org/epArchive/R201005311000\">Oscar Villalon\u003c/a> has been a guest on many Forum programs, and lunches occasionally with Krasny. The radio legend agreed to share his favorite Bay Area eating spots over lunch at \u003ca href=\"http://www.slowclub.com/\">Slow Club\u003c/a> on a recent afternoon. He ate a plain burger sans toppings and a Caesar salad. The accompanying French fries remained mostly untouched by Krasny. After our lunch and talking with his wife Leslie at home, Krasny emailed over some date-night picks after getting scolded by Leslie. \"We like \u003ca href=\"http://www.kokkari.com/home/\">Kokkari\u003c/a> (Estiatorio) and do go there not infrequently and love \u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a> for dim sum and \u003ca href=\"http://www.mescolanza.net/\">Mescolanza\u003c/a> for Italian. I also have long enjoyed \u003ca href=\"http://www.elmansour.com/\">El Mansour\u003c/a>, \u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>, \u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a> and \u003ca href=\"http://www.townhallsf.com/\">Town Hall\u003c/a>.\" The Krasnys celebrated their forty-first wedding anniversary this week, are longtime Greenbrae residents, and have two daughters. When asked for the secret to staying married for so long, he said, \"I have no idea.\" \u003c/p>\n\u003cp>\u003cstrong>MICHAEL KRASNY'S FOOD PICKS\u003c/strong>\u003cbr>\nKrasny admitted his picks for the most part revolve around his stomping grounds--KQED and SFSU. Its no surprise that many of his spots reflect his week day routine of commuting to San Francisco. \u003c/p>\n\u003cp>\u003ca href=\"http://goldmirrorrestaurant.com/\">The Gold Mirror Italian Restaurant\u003c/a>\u003cbr>\n800 Taraval Street (at 18th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=the+gold+mirror+800+taraval+street&sll=37.743253,-122.472292&sspn=0.002015,0.003653&gl=us&ie=UTF8&hq=the+gold+mirror+800+taraval+street&hnear=&ll=37.744793,-122.473547&spn=0.007635,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n(415) 564-0401\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch Monday-Friday: 11am to 2:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10pm\u003cbr>\nSaturday: 5pm to 10pm\u003cbr>\nSunday: 4pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I used to eat at this Italian place with Brian Copeland, Jerry Nachman, and Bob Sarlatte. Eating there makes me think I’m in Cosa Nostra.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.garydanko.com/\">Restaurant Gary Danko\u003c/a>\u003cbr>\n800 North Point Street (at Hyde St.) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gary+danko+800+north+point+sf+ca&sll=37.805715,-122.420654&sspn=0.102671,0.10231&ie=UTF8&hq=gary+danko&hnear=800+North+Point+St,+San+Francisco,+California+94109&ll=37.807055,-122.420611&spn=0.008053,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 749-2060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner nightly: 5:30pm to 10pm\u003cbr>\nBar Hours nightly: 5pm to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Gary Danko is out of this world. We went there for my birthday.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">The Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796644,-122.393618&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"When my daughters asked where to go for Father's Day, I picked The Slanted Door. I just love the food there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://doubleplaysf.com/\">Double Play Bar & Restaurant\u003c/a>\u003cbr>\n2401 16th Street (at Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=double+play+2401+16th+street+sf+ca&sll=37.765587,-122.410495&sspn=0.012315,0.012789&gl=us&ie=UTF8&hq=double+play&hnear=2401+16th+St,+San+Francisco,+California+94110&ll=37.766983,-122.410505&spn=0.008057,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 621-9859\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 7am to 8pm or later, depending on number of customers\u003cbr>\nSaturday-Sunday: 8am to 8pm or later, depending on number of customers\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"It’s like a little museum. I usually order chicken or sausage.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.streetonpolk.com/\">The Street Restaurant\u003c/a>\u003cbr>\n2141 Polk Street (at Vallejo Street) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&ie=UTF8&q=2141+polk+Street+restaurant+san+francisco+ca&fb=1&gl=us&hq=2141+polk+Street+restaurant&hnear=San+Francisco,+CA&view=map&cid=13620593130905760714&ved=0CFQQpQY&ei=Q3cqTIr_KamyoATGyJTLCQ&ll=37.797543,-122.422071&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 775-1055\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday-Sunday: 5:30pm to 2am \u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"They have awfully good food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lakesidecafesf.com/\">Lakeside Café\u003c/a>\u003cbr>\n2529 Ocean Avenue (near Junipero Serra Boulevard) \u003ca href=\"http://maps.google.com/maps?q=lakeside+cafe+sf+ca&oe=utf-8&client=firefox-a&ie=UTF8&ei=3ncqTJCLLJWjnQeQ1InWDg&ved=0CA0Q_AU&hq=lakeside+cafe&hnear=San+Francisco,+California&ll=37.753615,-122.472839&spn=0.128938,0.233803&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 337-0359\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 7am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"I'll grab a BLT or something at the Lakeside Café.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yanksing.com/home.php\">Yank Sing Restaurant\u003c/a>\u003cbr>\n101 Spear Street (at Mission Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=yank+sing+101+spear+street+sf+ca&sll=37.785141,-122.40609&sspn=0.049247,0.051155&ie=UTF8&hq=yank+sing&hnear=101+Spear+St,+San+Francisco,+California+94105&ll=37.793779,-122.393425&spn=0.008054,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 957-9300\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11am to 3pm\u003cbr>\nSaturday-Sunday: 10am to 4pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Krasny:\u003c/strong> \"Who doesn't love Yank Sing?\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yetwah.com/\">Yet Wah Restaurant\u003c/a>\u003cbr>\n2140 Clement Street (near 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Yet+Wah+Restaurant,+San+Francisco,+CA&sll=37.785141,-122.40609&sspn=0.032221,0.058451&ie=UTF8&hq=Yet+Wah+Restaurant,&hnear=San+Francisco,+California&ll=37.794186,-122.457218&spn=0.061042,0.116901&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-8040\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10am to 10pm \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.billsplace.qpg.com/\">Bill's Place\u003c/a>\u003cbr>\n2315 Clement Street (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=bill%27s+place+2315+clement+street+san+francisco+ca&sll=39.164141,-113.291016&sspn=47.213986,52.382813&ie=UTF8&hq=bill%27s+place&hnear=2315+Clement+St,+San+Francisco,+California+94121&ll=37.783231,-122.484169&spn=0.008055,0.014613&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 221-5262\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Thursday: 11am to 10pm\u003cbr>\nFriday-Saturday: 11am to 11pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Las Camelias: Mexican Done Right",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5016.jpg\" alt=\"Las Camelias\" title=\"Las Camelias\" width=\"500\" height=\"404\" class=\"alignnone size-full wp-image-14413\">\u003c/p>\n\u003cp>It's no secret that the lines at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> in San Rafael have been creeping down the block lately. What used to be a little hole in the wall Puerto Rican joint is now a booming, booming business. But right across the street on Lincoln Avenue is a reason to ditch that long wait for some of the best Mexican food in the Bay Area. \u003c/p>\n\u003cp>Living in California, you forget that not everyone has good taquerias close to home, work, school, the freeway--you name it. When you talk to people living in, say, Seattle they'll tell you that really good authentic Mexican is tough to come by. So when my sister and her boyfriend were visiting (from Seattle) last weekend and mentioned a hankering for some legitimate mole, I know we had to go to \u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>. \u003c/p>\n\u003cp>Las Camelias is the baby of chef and owner, Gabriel Fregoso who grew up in the very small town of Cuautla in western Jalisco. His mother and grandmother were big cooks, and in 1976 Gabriel came to Marin and started working at the Lark Creek Inn in Larkspur. He worked his way up to the position of cook, and a few years later opened Las Camelias using his mother and grandmother's recipes. In a county where restaurants open and shutter in the blink of an eye, thirty-two years in business is a pretty big deal. Gabriel's doing something right. \u003c/p>\n\u003cp>When you walk in, the first thing you'll notice is the warm, rustic atmosphere with heavy wooden chairs and tables and thoughtfully chosen artwork. The servers will set you up with a \"margarita\" right away (they don't have a liquor license so they're really wine margaritas). But they still make their own in-house margarita mix and it veers far from the often overly-sweet store bought variety. Try one. Trust me. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then you must try the guacamole. I'm a bit finicky about guacamole. But at Las Camelias, they do a really simple version that has grabbed my attention: tons of avocado, a little chopped tomato, onion, and the perfect amount of cilantro and lime juice. No distracting spices. Not too salty or creamy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5024.jpg\" alt=\"guacamole\" title=\"guacamole\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14422\">\u003c/p>\n\u003cp>Now to get down to business, I'm actually a little embarrassed to admit what I love to order at Las Camelias. It's a salad, possibly the lamest thing to order at a Mexican restaurant known for their spicy moles, incredible tamales, and slow cooked enchiladas. But this salad is a combination of many of my favorite things in the world: They start with lettuce and shredded organic chicken and throw in shredded cabbage and carrots, rice, cheese, guacamole, tortilla chips, and finish it off with a subtle sweet and sour dressing. It's pure magic, really and it's so filling that I generally bring leftovers home for lunch the next day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5032.jpg\" alt=\"Arroz Con Pollo Salad\" title=\"Arroz Con Pollo Salad\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Arroz Con Pollo Salad\u003c/em>\u003c/p>\n\u003cp>My second favorite thing to order at Las Camelias are the Enchiladas Diablo Con Pollo. One reason I love ordering them is because the waitstaff sizes you up when you declare you'd like them. They try and measure your spice tenacity and have, on a few occasions, tried to talk me out of them. \u003cem>Are you sure? Very spicy, ok?\u003c/em> And truthfully, they are certainly spicy but not unbearably so. There's a lot of layered flavors in the sauce and warm spices, but nothing that'll send you grabbing for your neighbors water glass. What I truly love about these enchiladas is how they're stuffed full of Rocky Junior chicken and spicy diablo sauce and little else. No big globs of cheese or unnecessary fillers. And Las Camelias serves most dishes with their famous white refried beans. I actually have friends that come here just for the beans. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_50301.jpg\" alt=\"steak fajitas\" title=\"steak fajitas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14425\">\u003cbr>\n\u003cem>Spicy steak fajitas: notice those white beans!\u003c/em>\u003c/p>\n\u003cp>When I first started coming to Las Camelias I was a vegetarian and I was addicted to the Vegetarian Combination Platter. It comes with a huge poblano chile filled with caramelized onions and simmered in a light sour cream sauce with corn and zucchini. This is basically the perfect food on a foggy Bay Area evening. But wait. There's also the tamale with chayote and potatoes. And last, the crispy vegetarian burrito, all served with black beans and ancho chile sauce. It may be vegetarian, but it's very far from light--you get a little taste of many things they're known for and my meat-eating friends would always look on with envy. \u003c/p>\n\u003cp>So while Gabriel Fregoso is dealing with some tough competition across the street, I'm certain that Las Camelias is not going anywhere. The food is the real deal, the atmosphere is date-worthy while still maintaining a laid-back and comfortable vibe, and the waitstaff is gracious and attentive. Lately, visitors or no visitors, I can't get enough of the place. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5034.jpg\" alt=\"Steak Fajitas\" title=\"Steak Fajitas\" width=\"500\" height=\"265\" class=\"alignnone size-full wp-image-14421\">\u003cbr>\nM\u003cem>y sister's boyfriend: soon to be a member of the clean-plate club\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>\u003cbr>\n912 Lincoln Avenue (between 3rd and 4th)\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 453-5850\u003cbr>\nHours: M-Th 11:30am-9pm\u003cbr>\nFri.-Sat. 11:30am-9:30pm\u003cbr>\nSun. 3 pm-9pm\u003c/p>\n\n",
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"excerpt": "Everyone has their favorite tacqueria, taco truck, or sit-down Mexican joint. But Megan Gordon shares the very best authentic Mexican food this side of Jalisco. And it's not in the Mission. It's in San Rafael. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5016.jpg\" alt=\"Las Camelias\" title=\"Las Camelias\" width=\"500\" height=\"404\" class=\"alignnone size-full wp-image-14413\">\u003c/p>\n\u003cp>It's no secret that the lines at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> in San Rafael have been creeping down the block lately. What used to be a little hole in the wall Puerto Rican joint is now a booming, booming business. But right across the street on Lincoln Avenue is a reason to ditch that long wait for some of the best Mexican food in the Bay Area. \u003c/p>\n\u003cp>Living in California, you forget that not everyone has good taquerias close to home, work, school, the freeway--you name it. When you talk to people living in, say, Seattle they'll tell you that really good authentic Mexican is tough to come by. So when my sister and her boyfriend were visiting (from Seattle) last weekend and mentioned a hankering for some legitimate mole, I know we had to go to \u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>. \u003c/p>\n\u003cp>Las Camelias is the baby of chef and owner, Gabriel Fregoso who grew up in the very small town of Cuautla in western Jalisco. His mother and grandmother were big cooks, and in 1976 Gabriel came to Marin and started working at the Lark Creek Inn in Larkspur. He worked his way up to the position of cook, and a few years later opened Las Camelias using his mother and grandmother's recipes. In a county where restaurants open and shutter in the blink of an eye, thirty-two years in business is a pretty big deal. Gabriel's doing something right. \u003c/p>\n\u003cp>When you walk in, the first thing you'll notice is the warm, rustic atmosphere with heavy wooden chairs and tables and thoughtfully chosen artwork. The servers will set you up with a \"margarita\" right away (they don't have a liquor license so they're really wine margaritas). But they still make their own in-house margarita mix and it veers far from the often overly-sweet store bought variety. Try one. Trust me. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then you must try the guacamole. I'm a bit finicky about guacamole. But at Las Camelias, they do a really simple version that has grabbed my attention: tons of avocado, a little chopped tomato, onion, and the perfect amount of cilantro and lime juice. No distracting spices. Not too salty or creamy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5024.jpg\" alt=\"guacamole\" title=\"guacamole\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14422\">\u003c/p>\n\u003cp>Now to get down to business, I'm actually a little embarrassed to admit what I love to order at Las Camelias. It's a salad, possibly the lamest thing to order at a Mexican restaurant known for their spicy moles, incredible tamales, and slow cooked enchiladas. But this salad is a combination of many of my favorite things in the world: They start with lettuce and shredded organic chicken and throw in shredded cabbage and carrots, rice, cheese, guacamole, tortilla chips, and finish it off with a subtle sweet and sour dressing. It's pure magic, really and it's so filling that I generally bring leftovers home for lunch the next day. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5032.jpg\" alt=\"Arroz Con Pollo Salad\" title=\"Arroz Con Pollo Salad\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Arroz Con Pollo Salad\u003c/em>\u003c/p>\n\u003cp>My second favorite thing to order at Las Camelias are the Enchiladas Diablo Con Pollo. One reason I love ordering them is because the waitstaff sizes you up when you declare you'd like them. They try and measure your spice tenacity and have, on a few occasions, tried to talk me out of them. \u003cem>Are you sure? Very spicy, ok?\u003c/em> And truthfully, they are certainly spicy but not unbearably so. There's a lot of layered flavors in the sauce and warm spices, but nothing that'll send you grabbing for your neighbors water glass. What I truly love about these enchiladas is how they're stuffed full of Rocky Junior chicken and spicy diablo sauce and little else. No big globs of cheese or unnecessary fillers. And Las Camelias serves most dishes with their famous white refried beans. I actually have friends that come here just for the beans. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_50301.jpg\" alt=\"steak fajitas\" title=\"steak fajitas\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14425\">\u003cbr>\n\u003cem>Spicy steak fajitas: notice those white beans!\u003c/em>\u003c/p>\n\u003cp>When I first started coming to Las Camelias I was a vegetarian and I was addicted to the Vegetarian Combination Platter. It comes with a huge poblano chile filled with caramelized onions and simmered in a light sour cream sauce with corn and zucchini. This is basically the perfect food on a foggy Bay Area evening. But wait. There's also the tamale with chayote and potatoes. And last, the crispy vegetarian burrito, all served with black beans and ancho chile sauce. It may be vegetarian, but it's very far from light--you get a little taste of many things they're known for and my meat-eating friends would always look on with envy. \u003c/p>\n\u003cp>So while Gabriel Fregoso is dealing with some tough competition across the street, I'm certain that Las Camelias is not going anywhere. The food is the real deal, the atmosphere is date-worthy while still maintaining a laid-back and comfortable vibe, and the waitstaff is gracious and attentive. Lately, visitors or no visitors, I can't get enough of the place. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/IMG_5034.jpg\" alt=\"Steak Fajitas\" title=\"Steak Fajitas\" width=\"500\" height=\"265\" class=\"alignnone size-full wp-image-14421\">\u003cbr>\nM\u003cem>y sister's boyfriend: soon to be a member of the clean-plate club\u003cbr>\n\u003c/em>\u003cbr>\n\u003ca href=\"http://www.lascameliasrestaurant.com/index.html\">Las Camelias\u003c/a>\u003cbr>\n912 Lincoln Avenue (between 3rd and 4th)\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 453-5850\u003cbr>\nHours: M-Th 11:30am-9pm\u003cbr>\nFri.-Sat. 11:30am-9:30pm\u003cbr>\nSun. 3 pm-9pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Wine on Tap",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n",
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"excerpt": "Wine on tap is sweeping into restaurants and bars around the Bay Area. It's greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. ",
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"description": "Wine on tap is sweeping into restaurants and bars around the Bay Area. It's greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
"title": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-500.jpg\" alt=\"Ben Holder and Ricky Terry\" title=\"Ben Holder and Ricky Terry\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-14545\">\u003cbr>\n\u003cem>Photography: Arturo Cosenza, Stylist: Pablo Pavia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ejector Report:\u003c/strong> Where do \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a>, an electro-pop duo behind the original title song for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/21/baby-jane-scouting-billy-clifts-san-francisco-food-stops/\">Billy Clift's\u003c/a> \u003ca href=\"http://babyjane2009.com/\">Baby Jane? film\u003c/a> that premiered at the Castro on Tuesday night, for San Francisco's \u003ca href=\"http://www.frameline.org/index.aspx\">Frameline LGBT Film Festival\u003c/a>. \u003c/p>\n\u003cp>Terry confessed via phone interview that the Baby Jane? song was “one of the fastest recordings we’d ever done,” and that the two were excited about being able to see the audience reaction when the song played at the close of the film. One of Clift’s requirements for the song was that the audience feel like dancing when they heard the song. Because Ejector is in such a busy and creative phase, Holder said that being involved with the Baby Jane? film project was an accomplishment, but that “we haven’t had time to think about it,” and that they were needing to figure out logistics for the premiere like “what to wear, and where to meet (before the film). We’re thrilled.” Ejector will be playing at the \u003ca href=\"http://www.facebook.com/event.php?eid=122286314480351&index=1\">Main Stage on Sunday\u003c/a> afternoon at the \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a> celebration, and have been featured at the Folsom Street Fair; they are booked for two SoCal shows for the San Diego Pride celebration as well. \u003c/p>\n\u003cp>\u003cstrong>Baby Jane? Music Video\u003c/strong> \u003cem>(warning: some explicit language)\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"340\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"560\" height=\"340\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Holder and Terry both live in San Francisco. Holder said they consider themselves lucky to have Richard Doyle (\"Big Red\") who will cook for them \"a lot when we are working. Often it’s 'to order.' His food is healthy, organic, and fresh.\" The duo shared with \u003cem>Bay Area Bites\u003c/em> the restaurants and eateries that they like to visit together, as well as solo (or with a date). The duo’s picks have been edited for length and grammar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>EJECTOR'S FOOD PICKS\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.greenchilekitchen.com\">Green Chile Kitchen\u003c/a>\u003cbr>\n1801 McAllister (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Green+Chile+Kitchen+%26+Market+LLC,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=Green+Chile+Kitchen+%26+Market+LLC,&hnear=San+Francisco,+California&ll=37.779738,-122.441854&spn=0.036768,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11:30am to 9pm\u003cbr>\nSaturday-Sunday: 11am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Just around the corner from my apartment. Organic veggies and free range meats. Best breakfast burritos, super chicken! Crispy taco plate and home style chicken enchilada plate, and they now have a New Mexican version of a hamburger AMAZING!!! We lived off this menu while recording our album.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “You can tell when we’ve worked on something (music-wise) and eaten Green Chile Kitchen. The (resulting) music is playful and light.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.escapefromnewyorkpizza.com/castro.html\">Escape From New York Pizza\u003c/a>\u003cbr>\n508 Castro Street (at 18th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Escape+From+New+York+Pizza,+San+Francisco,+CA&sll=37.779738,-122.441854&sspn=0.036768,0.062914&ie=UTF8&hq=Escape+From+New+York+Pizza,&hnear=San+Francisco,+California&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 252-1515\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Best sin ever; get a slice at 12am just before heading home after a grand night out.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.barracudasushi.com\">Barracuda Sushi\u003c/a>\u003cbr>\n2251 Market Street (between Sanchez Street and Noe Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Barracuda+Sushi,+San+Francisco,+CA&sll=37.775897,-122.424408&sspn=0.070148,0.125828&ie=UTF8&hq=Barracuda+Sushi,&hnear=San+Francisco,+California&ll=37.818463,-122.349243&spn=0.560858,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 558-8567\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch Monday-Friday: 11:30am to 3:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10:30pm\u003cbr>\nSaturday-Sunday: 11am to 11:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Spicy garlic edamame, Rainbow roll and that wonderful brewed sake!\u003cbr>\nStrange thing, we always end up here for spur of the moment band meetings.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “I like to order my rolls with rice paper or soy paper, which they do.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market & Bakery and Falletti Foods\u003c/a>\u003cbr>\n302 Broderick Street (at Oak Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&hnear=&ll=41.574361,-106.787109&spn=35.491906,64.423828&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 552-8077\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Saturday: 8:00am to 9:00pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Neighborhood bakery, best desserts in town!! Oh, and the chocolate tower cake…YUM!!!!!!!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “Their hot plates to go save us.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a> Restaurant, for \"after hours survival\"\u003cbr>\n3991 17th Street (at Castro & Market Streets) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Orphan+Andy%27s+Restaurant,+San+Francisco,+CA&sll=37.762414,-122.434886&sspn=0.035081,0.062914&ie=UTF8&hq=Orphan+Andy%27s+Restaurant,&hnear=San+Francisco,+California&ll=37.765558,-122.434902&spn=0.035079,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nOpen 24 hours\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “The Monte Cristo sandwich, with sour cream and strawberry jam on the side!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"We lovingly call it Orphan Andrea’s,\" adding, \"It’s a no-brainer. Such a local staple, and always reliable.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BEN HOLDER'S FOOD PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toasteatery.com/\">Toast Eatery\u003c/a> on Church Street\u003cbr>\n1748 Church Street (at 29th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Toast+Eatery,+San+Francisco,+CA&sll=37.765558,-122.434902&sspn=0.035079,0.062914&ie=UTF8&hq=Toast+Eatery,&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 282-4328\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 7am to 9pm\u003cbr>\nSaturday-Sunday: 7am to 5pm\u003cbr>\n\u003cstrong>Ben:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"My comfort food pick is a ham-cheddar-tomato omelet. I'm kinda traditional.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bur-eat-os-no-2-san-francisco\">Bur-Eat-Os No. 2 Restaurant\u003c/a>\u003cbr>\n345 Spear Street (between Folsom Street & Harrison Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=BurEatOs+No+2+San+Francisco,+CA&sll=37.784758,-122.444429&sspn=0.036766,0.062914&ie=UTF8&hq=BurEatOs+No+2&hnear=San+Francisco,+California&ll=37.794457,-122.389755&spn=0.070131,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 362-1384\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"During the week, this is where I go religiously for their breakfast burrito with coffee.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/our_store.html\">Recchiuti Confections\u003c/a>\u003cbr>\nOne Ferry Building (on the Embarcadero), Shop #30 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Recchiuti+Confections+San+Francisco,+CA+94111&sll=37.798408,-122.40175&sspn=0.00919,0.015728&g=545+Sansome+Street+San+Francisco,+CA+94111&ie=UTF8&hq=Recchiuti+Confections&hnear=San+Francisco,+California+94111&ll=37.796339,-122.393703&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 834-9494\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 10am to 7pm\u003cbr>\nSaturday: 8am to 6pm\u003cbr>\nSunday: 10am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"Dark chocolate is my favorite. Recchiuti's toasted sesame burnt caramel is for when I’m shopping, feeling good, or… not so good. To be able to sit by the water and watch the antics there. We live in heaven, and I can’t think of anything more heavenly.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>RICKY TERRY'S PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/marina-submarine-san-francisco\">Marina Submarine\u003c/a>\u003cbr>\n2299 Union Street (at Steiner Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Marina+Submarine+San+Francisco,+CA+94111&sll=37.796339,-122.393703&sspn=0.008766,0.015728&ie=UTF8&hq=Marina+Submarine&hnear=San+Francisco,+California+94111&ll=37.80463,-122.436962&spn=0.070121,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 921-3990\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"At lunchtime the line is out the door and this is a one man sandwich-making operation. I think this guy has a photographic memory or something. He takes several orders at a time and remembers my order from the last time I was there… over a month ago?!! Turkey sub, lettuce, tomato, Swiss cheese, with oil and vinegar.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/tsunami-sushi-panhandle/\">Tsunami Sushi\u003c/a>\u003cbr>\n1306 Fulton Street (at Divisadero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tsunami+Sushi+San+Francisco,+CA+94111&sll=37.80463,-122.436962&sspn=0.070121,0.125828&ie=UTF8&hq=Tsunami+Sushi&hnear=San+Francisco,+California+94111&ll=37.814124,-122.276459&spn=0.560891,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 567-7664\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Wednesday: 6pm to 12am\u003cbr>\nThursday-Saturday: 6pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"Volcano Roll with spicy tuna avocado, New Yorker Roll with smoked salmon avocado cream cheese. Best cocktails and a fabulous date night spot!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796204,-122.393618&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"I could go on for days about this place. First birthday dinner after moving to SF from LA, was absolutely the most spectacular meal I have ever eaten at a restaurant. The Ginger Lemonade was too easy to drink! This is a very special restaurant! Seasonal and organic, local veggies, meats, seafood, even local organic alcohol! The staff is AMAZING! Courteous, gracious, generous, a class act from A-Z!!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.starindiarestaurant.com/\">Star India\u003c/a>\u003cbr>\n3721 Geary Avenue (at 2nd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Star+India+San+Francisco,+CA+&sll=37.796204,-122.393618&sspn=0.008766,0.015728&ie=UTF8&hq=Star+India&hnear=San+Francisco,+California&ll=37.784758,-122.444429&spn=0.036766,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 668-4466\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10:30am to 10:30pm\u003cbr>\n\u003cstrong>Ricky:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"Vegetable Samosa, naan, raita, chicken Tikka Masala, best saffron rice. I have mostly ordered take out, but have eaten in a couple times. Either way, the food is consistently wonderful!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-folsom.jpg\" alt=\"Ejector performing at Folsom Street Fair\" title=\"Ejector performing at Folsom Street Fair\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14568\">\u003cbr>\n\u003cem>Ejector performing at Folsom Street Fair in 2009. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n",
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"excerpt": "Ejector Report: Where do Ben Holder and Ricky Terry go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band Ejector, an electro-pop duo behind the original title song for Billy Clift's Baby Jane? film that premiered at the Castro on Tuesday night, for San Francisco's Frameline LGBT Film Festival. ",
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"description": "Ejector Report: Where do Ben Holder and Ricky Terry go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band Ejector, an electro-pop duo behind the original title song for Billy Clift's Baby Jane? film that premiered at the Castro on Tuesday night, for San Francisco's Frameline LGBT Film Festival. ",
"title": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops | KQED",
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"headline": "Even Glam-Pop Guys Have to Eat: Scouting Ejector's San Francisco Food Stops",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-500.jpg\" alt=\"Ben Holder and Ricky Terry\" title=\"Ben Holder and Ricky Terry\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-14545\">\u003cbr>\n\u003cem>Photography: Arturo Cosenza, Stylist: Pablo Pavia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ejector Report:\u003c/strong> Where do \u003ca href=\"http://www.facebook.com/benholder\">Ben Holder\u003c/a> and \u003ca href=\"http://www.facebook.com/rickyterry\">Ricky Terry\u003c/a> go to eat when they aren't performing and producing a new album? Holder and Terry make up the local band \u003ca href=\"http://www.reverbnation.com/ejector\">Ejector\u003c/a>, an electro-pop duo behind the original title song for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/21/baby-jane-scouting-billy-clifts-san-francisco-food-stops/\">Billy Clift's\u003c/a> \u003ca href=\"http://babyjane2009.com/\">Baby Jane? film\u003c/a> that premiered at the Castro on Tuesday night, for San Francisco's \u003ca href=\"http://www.frameline.org/index.aspx\">Frameline LGBT Film Festival\u003c/a>. \u003c/p>\n\u003cp>Terry confessed via phone interview that the Baby Jane? song was “one of the fastest recordings we’d ever done,” and that the two were excited about being able to see the audience reaction when the song played at the close of the film. One of Clift’s requirements for the song was that the audience feel like dancing when they heard the song. Because Ejector is in such a busy and creative phase, Holder said that being involved with the Baby Jane? film project was an accomplishment, but that “we haven’t had time to think about it,” and that they were needing to figure out logistics for the premiere like “what to wear, and where to meet (before the film). We’re thrilled.” Ejector will be playing at the \u003ca href=\"http://www.facebook.com/event.php?eid=122286314480351&index=1\">Main Stage on Sunday\u003c/a> afternoon at the \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a> celebration, and have been featured at the Folsom Street Fair; they are booked for two SoCal shows for the San Diego Pride celebration as well. \u003c/p>\n\u003cp>\u003cstrong>Baby Jane? Music Video\u003c/strong> \u003cem>(warning: some explicit language)\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"340\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/acpdAlyLv1I&hl=en_US&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"560\" height=\"340\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Holder and Terry both live in San Francisco. Holder said they consider themselves lucky to have Richard Doyle (\"Big Red\") who will cook for them \"a lot when we are working. Often it’s 'to order.' His food is healthy, organic, and fresh.\" The duo shared with \u003cem>Bay Area Bites\u003c/em> the restaurants and eateries that they like to visit together, as well as solo (or with a date). The duo’s picks have been edited for length and grammar.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>EJECTOR'S FOOD PICKS\u003c/strong> \u003c/p>\n\u003cp>\u003ca href=\"http://www.greenchilekitchen.com\">Green Chile Kitchen\u003c/a>\u003cbr>\n1801 McAllister (Baker) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Green+Chile+Kitchen+%26+Market+LLC,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=Green+Chile+Kitchen+%26+Market+LLC,&hnear=San+Francisco,+California&ll=37.779738,-122.441854&spn=0.036768,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 440-9411\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday: 11:30am to 9pm\u003cbr>\nSaturday-Sunday: 11am to 9pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Just around the corner from my apartment. Organic veggies and free range meats. Best breakfast burritos, super chicken! Crispy taco plate and home style chicken enchilada plate, and they now have a New Mexican version of a hamburger AMAZING!!! We lived off this menu while recording our album.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “You can tell when we’ve worked on something (music-wise) and eaten Green Chile Kitchen. The (resulting) music is playful and light.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.escapefromnewyorkpizza.com/castro.html\">Escape From New York Pizza\u003c/a>\u003cbr>\n508 Castro Street (at 18th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Escape+From+New+York+Pizza,+San+Francisco,+CA&sll=37.779738,-122.441854&sspn=0.036768,0.062914&ie=UTF8&hq=Escape+From+New+York+Pizza,&hnear=San+Francisco,+California&z=13&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 252-1515\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Best sin ever; get a slice at 12am just before heading home after a grand night out.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.barracudasushi.com\">Barracuda Sushi\u003c/a>\u003cbr>\n2251 Market Street (between Sanchez Street and Noe Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Barracuda+Sushi,+San+Francisco,+CA&sll=37.775897,-122.424408&sspn=0.070148,0.125828&ie=UTF8&hq=Barracuda+Sushi,&hnear=San+Francisco,+California&ll=37.818463,-122.349243&spn=0.560858,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 558-8567\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch Monday-Friday: 11:30am to 3:30pm\u003cbr>\nDinner Monday-Friday: 5pm to 10:30pm\u003cbr>\nSaturday-Sunday: 11am to 11:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Spicy garlic edamame, Rainbow roll and that wonderful brewed sake!\u003cbr>\nStrange thing, we always end up here for spur of the moment band meetings.”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “I like to order my rolls with rice paper or soy paper, which they do.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market & Bakery and Falletti Foods\u003c/a>\u003cbr>\n302 Broderick Street (at Oak Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&sll=37.0625,-95.677068&sspn=37.683309,64.423828&ie=UTF8&hq=DeLessio+Market+%26amp%3B+Bakery+and+Falletti+Foods&hnear=&ll=41.574361,-106.787109&spn=35.491906,64.423828&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 552-8077\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sunday-Saturday: 8:00am to 9:00pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “Neighborhood bakery, best desserts in town!! Oh, and the chocolate tower cake…YUM!!!!!!!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> “Their hot plates to go save us.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a> Restaurant, for \"after hours survival\"\u003cbr>\n3991 17th Street (at Castro & Market Streets) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Orphan+Andy%27s+Restaurant,+San+Francisco,+CA&sll=37.762414,-122.434886&sspn=0.035081,0.062914&ie=UTF8&hq=Orphan+Andy%27s+Restaurant,&hnear=San+Francisco,+California&ll=37.765558,-122.434902&spn=0.035079,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nOpen 24 hours\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> “The Monte Cristo sandwich, with sour cream and strawberry jam on the side!”\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"We lovingly call it Orphan Andrea’s,\" adding, \"It’s a no-brainer. Such a local staple, and always reliable.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BEN HOLDER'S FOOD PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.toasteatery.com/\">Toast Eatery\u003c/a> on Church Street\u003cbr>\n1748 Church Street (at 29th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Toast+Eatery,+San+Francisco,+CA&sll=37.765558,-122.434902&sspn=0.035079,0.062914&ie=UTF8&hq=Toast+Eatery,&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 282-4328\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 7am to 9pm\u003cbr>\nSaturday-Sunday: 7am to 5pm\u003cbr>\n\u003cstrong>Ben:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"My comfort food pick is a ham-cheddar-tomato omelet. I'm kinda traditional.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/bur-eat-os-no-2-san-francisco\">Bur-Eat-Os No. 2 Restaurant\u003c/a>\u003cbr>\n345 Spear Street (between Folsom Street & Harrison Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=BurEatOs+No+2+San+Francisco,+CA&sll=37.784758,-122.444429&sspn=0.036766,0.062914&ie=UTF8&hq=BurEatOs+No+2&hnear=San+Francisco,+California&ll=37.794457,-122.389755&spn=0.070131,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 362-1384\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"During the week, this is where I go religiously for their breakfast burrito with coffee.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.recchiuti.com/our_store.html\">Recchiuti Confections\u003c/a>\u003cbr>\nOne Ferry Building (on the Embarcadero), Shop #30 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Recchiuti+Confections+San+Francisco,+CA+94111&sll=37.798408,-122.40175&sspn=0.00919,0.015728&g=545+Sansome+Street+San+Francisco,+CA+94111&ie=UTF8&hq=Recchiuti+Confections&hnear=San+Francisco,+California+94111&ll=37.796339,-122.393703&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 834-9494\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Friday: 10am to 7pm\u003cbr>\nSaturday: 8am to 6pm\u003cbr>\nSunday: 10am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ben:\u003c/strong> \"Dark chocolate is my favorite. Recchiuti's toasted sesame burnt caramel is for when I’m shopping, feeling good, or… not so good. To be able to sit by the water and watch the antics there. We live in heaven, and I can’t think of anything more heavenly.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>RICKY TERRY'S PICKS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/marina-submarine-san-francisco\">Marina Submarine\u003c/a>\u003cbr>\n2299 Union Street (at Steiner Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Marina+Submarine+San+Francisco,+CA+94111&sll=37.796339,-122.393703&sspn=0.008766,0.015728&ie=UTF8&hq=Marina+Submarine&hnear=San+Francisco,+California+94111&ll=37.80463,-122.436962&spn=0.070121,0.125828&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 921-3990\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"At lunchtime the line is out the door and this is a one man sandwich-making operation. I think this guy has a photographic memory or something. He takes several orders at a time and remembers my order from the last time I was there… over a month ago?!! Turkey sub, lettuce, tomato, Swiss cheese, with oil and vinegar.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/tsunami-sushi-panhandle/\">Tsunami Sushi\u003c/a>\u003cbr>\n1306 Fulton Street (at Divisadero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Tsunami+Sushi+San+Francisco,+CA+94111&sll=37.80463,-122.436962&sspn=0.070121,0.125828&ie=UTF8&hq=Tsunami+Sushi&hnear=San+Francisco,+California+94111&ll=37.814124,-122.276459&spn=0.560891,1.006622&z=10&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 567-7664\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday-Wednesday: 6pm to 12am\u003cbr>\nThursday-Saturday: 6pm to 1am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"Volcano Roll with spicy tuna avocado, New Yorker Roll with smoked salmon avocado cream cheese. Best cocktails and a fabulous date night spot!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>\u003cbr>\n1 Ferry Building #3 \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Slanted+Door+San+Francisco,+CA+94111&sll=37.814124,-122.276459&sspn=0.560891,1.006622&ie=UTF8&hq=Slanted+Door&hnear=San+Francisco,+California+94111&ll=37.796204,-122.393618&spn=0.008766,0.015728&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 861-8032\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 11am to 12am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ricky:\u003c/strong> \"I could go on for days about this place. First birthday dinner after moving to SF from LA, was absolutely the most spectacular meal I have ever eaten at a restaurant. The Ginger Lemonade was too easy to drink! This is a very special restaurant! Seasonal and organic, local veggies, meats, seafood, even local organic alcohol! The staff is AMAZING! Courteous, gracious, generous, a class act from A-Z!!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.starindiarestaurant.com/\">Star India\u003c/a>\u003cbr>\n3721 Geary Avenue (at 2nd Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Star+India+San+Francisco,+CA+&sll=37.796204,-122.393618&sspn=0.008766,0.015728&ie=UTF8&hq=Star+India&hnear=San+Francisco,+California&ll=37.784758,-122.444429&spn=0.036766,0.062914&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 668-4466\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 10:30am to 10:30pm\u003cbr>\n\u003cstrong>Ricky:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>\"Vegetable Samosa, naan, raita, chicken Tikka Masala, best saffron rice. I have mostly ordered take out, but have eaten in a couple times. Either way, the food is consistently wonderful!\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/ejector-folsom.jpg\" alt=\"Ejector performing at Folsom Street Fair\" title=\"Ejector performing at Folsom Street Fair\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-14568\">\u003cbr>\n\u003cem>Ejector performing at Folsom Street Fair in 2009. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"rss": "https://feeds.npr.org/510312/podcast.xml"
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
"tuneIn": "https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"
}
},
"forum": {
"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
"airtime": "MON-FRI 7pm-8pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/fresh-air/",
"meta": {
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
"id": "here-and-now",
"title": "Here & Now",
"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
"airtime": "MON-THU 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Here-And-Now-Podcast-Tile-360x360-1.jpg",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
}
},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/hidden-brain/id1028908750?mt=2",
"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
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},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
"site": "radio",
"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
}
},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
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