window.__IS_SSR__=true
window.__INITIAL_STATE__={
"attachmentsReducer": {
"audio_0": {
"type": "attachments",
"id": "audio_0",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background0.jpg"
}
}
},
"audio_1": {
"type": "attachments",
"id": "audio_1",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background1.jpg"
}
}
},
"audio_2": {
"type": "attachments",
"id": "audio_2",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background2.jpg"
}
}
},
"audio_3": {
"type": "attachments",
"id": "audio_3",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background3.jpg"
}
}
},
"audio_4": {
"type": "attachments",
"id": "audio_4",
"imgSizes": {
"kqedFullSize": {
"file": "https://ww2.kqed.org/news/wp-content/themes/KQED-unified/img/audio_bgs/background4.jpg"
}
}
},
"placeholder": {
"type": "attachments",
"id": "placeholder",
"imgSizes": {
"thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"medium": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"medium_large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-768x512.jpg",
"width": 768,
"height": 512,
"mimeType": "image/jpeg"
},
"large": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"1536x1536": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-lrg": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1536x1024.jpg",
"width": 1536,
"height": 1024,
"mimeType": "image/jpeg"
},
"fd-med": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"fd-sm": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-800x533.jpg",
"width": 800,
"height": 533,
"mimeType": "image/jpeg"
},
"post-thumbnail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"twentyfourteen-full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1038x576.jpg",
"width": 1038,
"height": 576,
"mimeType": "image/jpeg"
},
"xxsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-160x107.jpg",
"width": 160,
"height": 107,
"mimeType": "image/jpeg"
},
"xsmall": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"small": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-672x372.jpg",
"width": 672,
"height": 372,
"mimeType": "image/jpeg"
},
"xlarge": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1020x680.jpg",
"width": 1020,
"height": 680,
"mimeType": "image/jpeg"
},
"full-width": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1-1920x1280.jpg",
"width": 1920,
"height": 1280,
"mimeType": "image/jpeg"
},
"guest-author-32": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 32,
"height": 32,
"mimeType": "image/jpeg"
},
"guest-author-50": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 50,
"height": 50,
"mimeType": "image/jpeg"
},
"guest-author-64": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 64,
"height": 64,
"mimeType": "image/jpeg"
},
"guest-author-96": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 96,
"height": 96,
"mimeType": "image/jpeg"
},
"guest-author-128": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 128,
"height": 128,
"mimeType": "image/jpeg"
},
"detail": {
"file": "https://cdn.kqed.org/wp-content/uploads/2025/01/KQED-Default-Image-816638274-1333x1333-1-160x160.jpg",
"width": 160,
"height": 160,
"mimeType": "image/jpeg"
},
"kqedFullSize": {
"file": "https://cdn.kqed.org/wp-content/uploads/2024/12/KQED-Default-Image-816638274-2000x1333-1.jpg",
"width": 2000,
"height": 1333
}
}
}
},
"audioPlayerReducer": {
"postId": "stream_live",
"isPaused": true,
"isPlaying": false,
"pfsActive": false,
"pledgeModalIsOpen": true,
"playerDrawerIsOpen": false,
"liveAudioPlayStartedAt": 0,
"liveAudioPlayContext": ""
},
"authorsReducer": {
"wendy-goodfriend": {
"type": "authors",
"id": "5014",
"meta": {
"index": "authors_1716337520",
"id": "5014",
"found": true
},
"name": "Wendy Goodfriend",
"firstName": "Wendy",
"lastName": "Goodfriend",
"slug": "wendy-goodfriend",
"email": "wendy@wendygoodfriend.com",
"display_author_email": false,
"staff_mastheads": [],
"title": "KQED Contributor",
"bio": "I was the Senior Digital Producer for KQED Food up until July, 2018. Since 2001, I designed, produced, managed and contributed to mostly food-related websites and blogs for KQED including: KQED.org; KQED Food; Bay Area Bites; Check, Please! Bay Area; Taste This; Celebrity Chefs; seven of Jacques Pepin's TV series websites; and Joanne Weir's Cooking in the City. I initiated the majority of KQED Food's social media feeds and maintained them up until 2017. As far as content creation, photography is my passion and I also shoot video and write stories. My photos have been used in articles for KQED Food, News, Arts, and Science as well as for promotional purposes in print and online. Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.",
"avatar": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twitter": null,
"facebook": "bayareabites",
"instagram": null,
"linkedin": "wendygoodfriend",
"sites": [
{
"site": "jpepinheart",
"roles": []
},
{
"site": "about",
"roles": [
"editor"
]
},
{
"site": "bayareabites",
"roles": [
"subscriber"
]
},
{
"site": "science",
"roles": [
"administrator"
]
},
{
"site": "checkplease",
"roles": [
"subscriber"
]
},
{
"site": "food",
"roles": [
"author"
]
},
{
"site": "essentialpepin",
"roles": [
"administrator"
]
}
],
"headData": {
"title": "Wendy Goodfriend | KQED",
"description": "KQED Contributor",
"ogImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/wendy-goodfriend"
},
"denise-lincoln": {
"type": "authors",
"id": "5016",
"meta": {
"index": "authors_1716337520",
"id": "5016",
"found": true
},
"name": "Denise Santoro Lincoln",
"firstName": "Denise Santoro",
"lastName": "Lincoln",
"slug": "denise-lincoln",
"email": "dmsantoro@yahoo.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.",
"avatar": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Denise Santoro Lincoln | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/denise-lincoln"
},
"andrewsimmons": {
"type": "authors",
"id": "5060",
"meta": {
"index": "authors_1716337520",
"id": "5060",
"found": true
},
"name": "Andrew Simmons",
"firstName": "Andrew",
"lastName": "Simmons",
"slug": "andrewsimmons",
"email": "adlsimmons@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Andrew is from Louisville, Kentucky. He lives in San Francisco, plays music, works with kids, and writes for a variety of magazines and newspapers, including The Oakland Tribune, The Contra Costa County Times, Wine Enthusiast, The Onion, and Thrasher. Pro: hush puppies, green garlic, caramel ice cream, Japanese sweet potatoes, smelts, Larb Ped, beer, wine, cocktails, and assorted dumplings; con: milk, chips, and candy.",
"avatar": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Andrew Simmons | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/42e85c65b8e2ff85837caa9418e48a7a?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/andrewsimmons"
},
"megangordon": {
"type": "authors",
"id": "5072",
"meta": {
"index": "authors_1716337520",
"id": "5072",
"found": true
},
"name": "Megan Gordon",
"firstName": "Megan",
"lastName": "Gordon",
"slug": "megangordon",
"email": "meganjgordon@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
"avatar": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twitter": null,
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Megan Gordon | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/22ee897e8f9c116d49655fe9cd376ec4?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/megangordon"
},
"maryladd": {
"type": "authors",
"id": "5092",
"meta": {
"index": "authors_1716337520",
"id": "5092",
"found": true
},
"name": "Mary Ladd",
"firstName": "Mary",
"lastName": "Ladd",
"slug": "maryladd",
"email": "writereadeat@gmail.com",
"display_author_email": false,
"staff_mastheads": [],
"title": null,
"bio": "Mary Ladd is a freelance writer and event professional based in her hometown of San Francisco. Her writing has been featured in SF Weekly, Tasting Table, the San Francisco Chronicle and elsewhere. She has shuttled \u003ca href=\"http://sf.eater.com/archives/2009/03/26/eater_map_mr_bourdains_san_francisco_whereabouts.php\">Anthony Bourdain\u003c/a> around town and mastered the art of properly loading a catering van in a flash. Mary has eaten the world’s hottest burger and loves to cook and eat. Follow her at \u003ca href=\"https://twitter.com/mladdfood\">@mladdfood\u003c/a>",
"avatar": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twitter": "mladdfood",
"facebook": null,
"instagram": null,
"linkedin": null,
"sites": [
{
"site": "bayareabites",
"roles": [
"contributor"
]
}
],
"headData": {
"title": "Mary Ladd | KQED",
"description": null,
"ogImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g",
"twImgSrc": "https://secure.gravatar.com/avatar/dab53b49e4e893d0d1e6a7ec6ed29e27?s=600&d=blank&r=g"
},
"isLoading": false,
"link": "/author/maryladd"
}
},
"pagesReducer": {
"bayareabites_category_restaurants-and-bars": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"score": 13.892206
},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"title": "restaurants, bars, cafes, pop-ups",
"pageMeta": {
"site": "bayareabites",
"WpPageTemplate": "page-topic-editorial",
"currentPage": 69
},
"blocks": [
{
"blockName": "kqed/post-list",
"attrs": {
"layout": "cardArticle2",
"query": "posts/bayareabites?category=restaurants-and-bars",
"seeMore": false,
"paginated": true,
"page": 69
}
},
{
"blockName": "kqed/ad"
}
]
}
},
"pfsSessionReducer": {},
"postsReducer": {
"stream_live": {
"type": "live",
"id": "stream_live",
"audioUrl": "https://streams.kqed.org/kqedradio",
"title": "Live Stream",
"excerpt": "Live Stream information currently unavailable.",
"link": "/radio",
"featImg": "",
"label": {
"name": "KQED Live",
"link": "/"
}
},
"stream_kqedNewscast": {
"type": "posts",
"id": "stream_kqedNewscast",
"audioUrl": "https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1",
"title": "KQED Newscast",
"featImg": "",
"label": {
"name": "88.5 FM",
"link": "/"
}
},
"bayareabites_13266": {
"type": "posts",
"id": "bayareabites_13266",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13266",
"score": null,
"sort": [
1273759210000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1273759210,
"format": "aside",
"disqusTitle": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
"title": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/peaches-christ500.jpg\" alt=\"Peaches Christ\" title=\"Peaches Christ\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-13285\">\u003c/p>\n\u003cp>Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor \u003ca href=\"http://en.wikipedia.org/wiki/Peaches_Christ\">Peaches Christ\u003c/a>. Peaches' reign over her \u003ca href=\"http://www.peacheschrist.com/\">\u003cem>Midnight Mass\u003c/em>\u003c/a> movie event series that started in 1998 came to a mascara laden end in 2009. BAB interviewee \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/\">John Waters\u003c/a> was one of Peaches' many famous guests for her \u003cem>Midnight Mass\u003c/em> run. Peaches Christ was featured as a (saucy!) protestor in Gus Van Sant's \u003ca href=\"http://www.imdb.com/title/tt1013753/\">\u003cem>Milk\u003c/em>\u003c/a> feature film in 2008 and Trannyshack fans have long held their breath in her wake. \u003ca href=\"http://www.facebook.com/group.php?gid=32227002941\">Christ's Facebook page\u003c/a> notes she \"has also appeared on other television productions, including VH1's Totally Gay!, AMC's Movies That Shook the World: Pink Flamingos, and IFC's Cult Movie pilot.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/joshua-grannell500.jpg\" alt=\"Joshua Grannell\" title=\"Joshua Grannell\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-13286\">\u003c/p>\n\u003cp>When Grannell is not performing \u003ca href=\"http://sfist.com/2005/06/21/frameline_29_peaches_christ_at_the_castro_and_her_tranilogy_of_terror.php\">as Peaches\u003c/a>, he stays busy as a writer and director. Grannell recently \"came up for air\" from his latest film project, \u003ca href=\"http://fest10.sffs.org/films/film_details.php?id=3\">\u003cem>All About Evil\u003c/em>\u003c/a>. The film was shot locally and debuted at this year's San Francisco International Film Festival. Grannell fretted over being able to fit into his Peaches gear for the \u003ca href=\"http://www.sf360.org/features/all-about-evil-doer-joshua-grannell-plots-in-post\">\u003cem>Evil\u003c/em>\u003c/a> film, and somewhat guiltily admitted that he \"ate like crap on the movie (set),\" and freely indulged in the donuts and candy that were in constant supply from the film's craft services table. \"It was both magical and ridiculous to get offered a candy bar\" by his assistants the very moment Grannell thought of it. The pressure of being in the movie got to Grannell, and Peaches' long time costumer Tira at one point had to \"bring in hardware\" to zip Peaches into costume.\u003c/p>\n\u003cp>Grannell calls Hayes Valley home, and loves the food in San Francisco. He said, \"We have the best food, ever.\" Because Grannell travels often, he will seek out local spots on the road. Depending on where he stays, he will at times add one Bay Area food/drink item to his suitcase. \"If I know I'll be someplace that doesn't have access to good coffee, I'll bring Blue Bottle coffee with me. I love the smell of it. I really love Peet's (coffee) a lot, too.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" \u003c/p>\n\u003cp>Don't expect to see the trademark Peaches hair or telltale make up when Grannell visits his other favorite spots. To stay trim, Grannell, who does not own a car, tries to walk everywhere in the City.\u003c/p>\n\u003cp>\u003cstrong>His list of favorite places to eat include:\u003c/strong> Ananda Fuara, Mandalay, El Castillito, Pacific Café, Suriya Thai, Ton Kiang, and Greens. Grannell said pointedly that \"not all tourist spots are bad,\" and that he loves the House of Nan King. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a>\u003cbr>\n3991 17th Street (between Castro Street and Hartford Street) \u003ca href=\"http://maps.google.com/maps?q=orphan+andy%27s+sf+ca&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=5r3pS-HcNISyswPa1aD_Bw&sa=X&oi=mode_link&ct=mode&ved=0CA8Q_AU\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nHours: Open 24 hours daily, from 6 a.m. to 6 a.m.\u003c/p>\n\u003cp>\u003cstrong>Ananda Fuara:\u003c/strong> \"Their neatloaf? Oh my God.\" Grannell is also \"obsessed with their samosas. Delish!\" He also tried the strawberry cake for dessert on a recent visit. \"The food is so unique and fresh, and I love the décor. It’s bizarre (there), like some sort of cult.\" Cult-ish, maybe. \"Folks from L.A. always go there,\" Grannell confessed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003cbr>\n1298 Market Street (on the corner of Market St. and Larkin St.) \u003ca href=\"http://maps.google.com/maps?q=ananda+fuara&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=fr7pS76yLZKEswP9h53JBw&sa=X&oi=mode_link&ct=mode&ved=0CAYQ_AU\">Map\u003c/a>\u003cbr>\n(415) 621-1994\u003cbr>\nHours: Monday - Saturday 11am to 8pm\u003cbr>\nExcept Wednesdays 11 am to 3pm\u003c/p>\n\u003cp>\u003cstrong>Mandalay Restaurant:\u003c/strong> \"I love Burma Super Star but they are too popular, and you have to wait (forever) to get in. We were waiting for Burma Super Star and a local told us about Mandalay. The food is good, I love the ambiance, and it’s owned by the sweetest, coolest people.\" Grannell worries that the secret is out on Mandalay, and conceded that \"It's a bit less of a secret (now),\" for those seeking Burmese food in the Inner Richmond. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>\u003cbr>\n4344 California Street (at Sixth Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&q=mandalay+san+francisco+ca+&ie=UTF8&ei=HMDpS6H8B4-kswPztIDHBw&ved=0CBIQ_AU&hq=mandalay&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 386-3895\u003cbr>\nHours: Monday - Friday 11:30am to 3:30pm\u003cbr>\nMonday - Thursday 5pm to 9:30pm\u003cbr>\nFriday 5pm to 10pm\u003cbr>\nSaturday 11:30am to 10pm\u003cbr>\nSunday 11:30am to 9:30pm\u003c/p>\n\u003cp>Grannell used to live in the neighborhood by \u003cstrong>El Castillito\u003c/strong>: \"I miss a fresh burrito when I am on the road. If I really give in to my food ID, I get a carnitas (burrito). Otherwise, I get chicken. I think we always fool ourselves into thinking 'I want guacamole.'\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.burritophile.com/place.php?id=1\">El Castillito\u003c/a>\u003cbr>\n136 Church Street (between Duboce Street and 14th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Taqueria+El+Castillito,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=Taqueria+El+Castillito,&hnear=San+Francisco,+CA&ll=37.777703,-122.424774&spn=0.050744,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 621-3428\u003cbr>\nHours: Daily 10am to 12am\u003c/p>\n\u003cp>Grannell was raised on seafood and grew up in Maryland. \"\u003cstrong>Pacific Café\u003c/strong> is a great, old way of doing seafood. I love bringing my wino friends there for the free glass of wine.\" (Grannell doesn’t drink alcohol). \"I love the ambiance; it feels so sixties or seventies. There are giant globe lamps hanging from the ceiling. They do (seafood) platters that remind me so much of Maryland.\" Grannell likes to order the parmesan encrusted halibut at Pacific Café. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pacific-cafe-san-francisco\">Pacific Café\u003c/a>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pacific+cafe+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=pacific+cafe&hnear=San+Francisco,+CA&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-7091\u003cbr>\nHours: Daily at 5pm to close\u003c/p>\n\u003cp>Grannell used to go to the Valencia Street location of \u003cstrong>Suriya Thai\u003c/strong>, and was \"devastated\" to hear they had closed. \"I was freaking out. I order the pumpkin curry (at Suriya) and a dish called Evil Jungle Prince\" that includes Napa cabbage, spinach, lime leaves, and coconut milk in Panang curry sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://www.suriyasrestaurant.com/\">Suriya Thai\u003c/a>\u003cbr>\n1532 Howard Street (between 11th Street and 12th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=suriya+thai+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=suriya+thai&hnear=San+Francisco,+CA&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 355-9999\u003cbr>\nHours: Daily 11:30am to 2:30pm and 5pm to 10pm \u003c/p>\n\u003cp>Grannell brunches on dim sum at \u003cstrong>Ton Kiang\u003c/strong>. \"When they have those carts, it's such a uniquely San Francisco thing. I had never, ever heard of dim sum before moving here.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a>\u003cbr>\n5821 Geary Boulevard (between 22nd Avenue and 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&hs=Ngc&rlz=1R1GGGL_en___US377&resnum=0&um=1&ie=UTF-8&q=ton+kiang+sf+ca&fb=1&gl=us&hq=ton+kiang&hnear=sf+ca&cid=0,0,18176754373944406989&ei=7sfpS5ufB4ycsgPEs9iBCA&sa=X&oi=local_result&ct=image&resnum=1&ved=0CB4QnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 752-4440, and (415) 387-8273\u003cbr>\nHours: Monday – Thursday 10am to 9pm\u003cbr>\nFriday 10am to 9:30pm\u003cbr>\nSaturday 9:30am to 9:30pm\u003cbr>\nSunday 9am to 9pm\u003c/p>\n\u003cp>\"Whenever my vegetarian friends are in town, I go to \u003cstrong>Greens\u003c/strong>.\" \u003ca href=\"http://en.wikipedia.org/wiki/Cassandra_Peterson\">Cassandra Peterson\u003c/a>, better known onscreen as Elvira, is one such friend. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003cbr>\nFort Mason -- \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=greens+restaurant+sf+ca&sll=37.78009,-122.481962&sspn=0.012686,0.016758&gl=us&ie=UTF8&hq=greens+restaurant&hnear=San+Francisco,+CA&ll=37.801646,-122.415419&spn=0.049032,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 771-6222\u003cbr>\nHours: Tuesday – Saturday 11:45am to 2:30pm\u003cbr>\nSunday 10:30am to 2 pm\u003cbr>\nSunday to Friday 5:30pm to 9pm\u003cbr>\nPrix fixe dinner Saturday 5:30pm to 9pm \u003c/p>\n\n",
"disqusIdentifier": "13266 http://blogs.kqed.org/bayareabites/?p=13266",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/13/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1109,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 25
},
"modified": 1273759513,
"excerpt": "Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor Peaches Christ. Peaches' reign over her Midnight Mass movie event series that started in 1998 came to a mascara laden end in 2009. He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor Peaches Christ. Peaches' reign over her Midnight Mass movie event series that started in 1998 came to a mascara laden end in 2009. He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. "That is Peaches' favorite!" Grannell said. "(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo." ",
"title": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Scouting Joshua Grannell, aka Peaches Christ's San Francisco Food Stops",
"datePublished": "2010-05-13T07:00:10-07:00",
"dateModified": "2010-05-13T07:05:13-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops",
"status": "publish",
"path": "/bayareabites/13266/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/peaches-christ500.jpg\" alt=\"Peaches Christ\" title=\"Peaches Christ\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-13285\">\u003c/p>\n\u003cp>Maryland native Joshua Grannell is a fourteen year Bay Area resident famous in part for performing as the popular drag performer-emcee-actor \u003ca href=\"http://en.wikipedia.org/wiki/Peaches_Christ\">Peaches Christ\u003c/a>. Peaches' reign over her \u003ca href=\"http://www.peacheschrist.com/\">\u003cem>Midnight Mass\u003c/em>\u003c/a> movie event series that started in 1998 came to a mascara laden end in 2009. BAB interviewee \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/\">John Waters\u003c/a> was one of Peaches' many famous guests for her \u003cem>Midnight Mass\u003c/em> run. Peaches Christ was featured as a (saucy!) protestor in Gus Van Sant's \u003ca href=\"http://www.imdb.com/title/tt1013753/\">\u003cem>Milk\u003c/em>\u003c/a> feature film in 2008 and Trannyshack fans have long held their breath in her wake. \u003ca href=\"http://www.facebook.com/group.php?gid=32227002941\">Christ's Facebook page\u003c/a> notes she \"has also appeared on other television productions, including VH1's Totally Gay!, AMC's Movies That Shook the World: Pink Flamingos, and IFC's Cult Movie pilot.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/joshua-grannell500.jpg\" alt=\"Joshua Grannell\" title=\"Joshua Grannell\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-13286\">\u003c/p>\n\u003cp>When Grannell is not performing \u003ca href=\"http://sfist.com/2005/06/21/frameline_29_peaches_christ_at_the_castro_and_her_tranilogy_of_terror.php\">as Peaches\u003c/a>, he stays busy as a writer and director. Grannell recently \"came up for air\" from his latest film project, \u003ca href=\"http://fest10.sffs.org/films/film_details.php?id=3\">\u003cem>All About Evil\u003c/em>\u003c/a>. The film was shot locally and debuted at this year's San Francisco International Film Festival. Grannell fretted over being able to fit into his Peaches gear for the \u003ca href=\"http://www.sf360.org/features/all-about-evil-doer-joshua-grannell-plots-in-post\">\u003cem>Evil\u003c/em>\u003c/a> film, and somewhat guiltily admitted that he \"ate like crap on the movie (set),\" and freely indulged in the donuts and candy that were in constant supply from the film's craft services table. \"It was both magical and ridiculous to get offered a candy bar\" by his assistants the very moment Grannell thought of it. The pressure of being in the movie got to Grannell, and Peaches' long time costumer Tira at one point had to \"bring in hardware\" to zip Peaches into costume.\u003c/p>\n\u003cp>Grannell calls Hayes Valley home, and loves the food in San Francisco. He said, \"We have the best food, ever.\" Because Grannell travels often, he will seek out local spots on the road. Depending on where he stays, he will at times add one Bay Area food/drink item to his suitcase. \"If I know I'll be someplace that doesn't have access to good coffee, I'll bring Blue Bottle coffee with me. I love the smell of it. I really love Peet's (coffee) a lot, too.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He confessed via phone interview that his alt ego, Peaches Christ, would eat at Little Orphan Andy's. \"That is Peaches' favorite!\" Grannell said. \"(I) can be in drag and eat there at 3 a.m. Peaches loves their Monte Cristo.\" \u003c/p>\n\u003cp>Don't expect to see the trademark Peaches hair or telltale make up when Grannell visits his other favorite spots. To stay trim, Grannell, who does not own a car, tries to walk everywhere in the City.\u003c/p>\n\u003cp>\u003cstrong>His list of favorite places to eat include:\u003c/strong> Ananda Fuara, Mandalay, El Castillito, Pacific Café, Suriya Thai, Ton Kiang, and Greens. Grannell said pointedly that \"not all tourist spots are bad,\" and that he loves the House of Nan King. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/orphan-andys-san-francisco\">Orphan Andy's\u003c/a>\u003cbr>\n3991 17th Street (between Castro Street and Hartford Street) \u003ca href=\"http://maps.google.com/maps?q=orphan+andy%27s+sf+ca&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=5r3pS-HcNISyswPa1aD_Bw&sa=X&oi=mode_link&ct=mode&ved=0CA8Q_AU\">Map\u003c/a>\u003cbr>\n(415) 864-9795\u003cbr>\nHours: Open 24 hours daily, from 6 a.m. to 6 a.m.\u003c/p>\n\u003cp>\u003cstrong>Ananda Fuara:\u003c/strong> \"Their neatloaf? Oh my God.\" Grannell is also \"obsessed with their samosas. Delish!\" He also tried the strawberry cake for dessert on a recent visit. \"The food is so unique and fresh, and I love the décor. It’s bizarre (there), like some sort of cult.\" Cult-ish, maybe. \"Folks from L.A. always go there,\" Grannell confessed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.anandafuara.com/\">Ananda Fuara\u003c/a>\u003cbr>\n1298 Market Street (on the corner of Market St. and Larkin St.) \u003ca href=\"http://maps.google.com/maps?q=ananda+fuara&oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&ei=fr7pS76yLZKEswP9h53JBw&sa=X&oi=mode_link&ct=mode&ved=0CAYQ_AU\">Map\u003c/a>\u003cbr>\n(415) 621-1994\u003cbr>\nHours: Monday - Saturday 11am to 8pm\u003cbr>\nExcept Wednesdays 11 am to 3pm\u003c/p>\n\u003cp>\u003cstrong>Mandalay Restaurant:\u003c/strong> \"I love Burma Super Star but they are too popular, and you have to wait (forever) to get in. We were waiting for Burma Super Star and a local told us about Mandalay. The food is good, I love the ambiance, and it’s owned by the sweetest, coolest people.\" Grannell worries that the secret is out on Mandalay, and conceded that \"It's a bit less of a secret (now),\" for those seeking Burmese food in the Inner Richmond. \u003c/p>\n\u003cp>\u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>\u003cbr>\n4344 California Street (at Sixth Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&q=mandalay+san+francisco+ca+&ie=UTF8&ei=HMDpS6H8B4-kswPztIDHBw&ved=0CBIQ_AU&hq=mandalay&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 386-3895\u003cbr>\nHours: Monday - Friday 11:30am to 3:30pm\u003cbr>\nMonday - Thursday 5pm to 9:30pm\u003cbr>\nFriday 5pm to 10pm\u003cbr>\nSaturday 11:30am to 10pm\u003cbr>\nSunday 11:30am to 9:30pm\u003c/p>\n\u003cp>Grannell used to live in the neighborhood by \u003cstrong>El Castillito\u003c/strong>: \"I miss a fresh burrito when I am on the road. If I really give in to my food ID, I get a carnitas (burrito). Otherwise, I get chicken. I think we always fool ourselves into thinking 'I want guacamole.'\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.burritophile.com/place.php?id=1\">El Castillito\u003c/a>\u003cbr>\n136 Church Street (between Duboce Street and 14th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Taqueria+El+Castillito,+San+Francisco,+CA&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=Taqueria+El+Castillito,&hnear=San+Francisco,+CA&ll=37.777703,-122.424774&spn=0.050744,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 621-3428\u003cbr>\nHours: Daily 10am to 12am\u003c/p>\n\u003cp>Grannell was raised on seafood and grew up in Maryland. \"\u003cstrong>Pacific Café\u003c/strong> is a great, old way of doing seafood. I love bringing my wino friends there for the free glass of wine.\" (Grannell doesn’t drink alcohol). \"I love the ambiance; it feels so sixties or seventies. There are giant globe lamps hanging from the ceiling. They do (seafood) platters that remind me so much of Maryland.\" Grannell likes to order the parmesan encrusted halibut at Pacific Café. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/pacific-cafe-san-francisco\">Pacific Café\u003c/a>\u003cbr>\n7000 Geary Boulevard (at 34th Avenue) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=pacific+cafe+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=pacific+cafe&hnear=San+Francisco,+CA&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 387-7091\u003cbr>\nHours: Daily at 5pm to close\u003c/p>\n\u003cp>Grannell used to go to the Valencia Street location of \u003cstrong>Suriya Thai\u003c/strong>, and was \"devastated\" to hear they had closed. \"I was freaking out. I order the pumpkin curry (at Suriya) and a dish called Evil Jungle Prince\" that includes Napa cabbage, spinach, lime leaves, and coconut milk in Panang curry sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://www.suriyasrestaurant.com/\">Suriya Thai\u003c/a>\u003cbr>\n1532 Howard Street (between 11th Street and 12th Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=suriya+thai+sf+ca&sll=37.0625,-95.677068&sspn=51.576045,68.642578&ie=UTF8&hq=suriya+thai&hnear=San+Francisco,+CA&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 355-9999\u003cbr>\nHours: Daily 11:30am to 2:30pm and 5pm to 10pm \u003c/p>\n\u003cp>Grannell brunches on dim sum at \u003cstrong>Ton Kiang\u003c/strong>. \"When they have those carts, it's such a uniquely San Francisco thing. I had never, ever heard of dim sum before moving here.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.tonkiang.net/\">Ton Kiang\u003c/a>\u003cbr>\n5821 Geary Boulevard (between 22nd Avenue and 23rd Avenue) \u003ca href=\"http://maps.google.com/maps?hl=en&client=firefox-a&hs=Ngc&rlz=1R1GGGL_en___US377&resnum=0&um=1&ie=UTF-8&q=ton+kiang+sf+ca&fb=1&gl=us&hq=ton+kiang&hnear=sf+ca&cid=0,0,18176754373944406989&ei=7sfpS5ufB4ycsgPEs9iBCA&sa=X&oi=local_result&ct=image&resnum=1&ved=0CB4QnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 752-4440, and (415) 387-8273\u003cbr>\nHours: Monday – Thursday 10am to 9pm\u003cbr>\nFriday 10am to 9:30pm\u003cbr>\nSaturday 9:30am to 9:30pm\u003cbr>\nSunday 9am to 9pm\u003c/p>\n\u003cp>\"Whenever my vegetarian friends are in town, I go to \u003cstrong>Greens\u003c/strong>.\" \u003ca href=\"http://en.wikipedia.org/wiki/Cassandra_Peterson\">Cassandra Peterson\u003c/a>, better known onscreen as Elvira, is one such friend. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.greensrestaurant.com/\">Greens Restaurant\u003c/a>\u003cbr>\nFort Mason -- \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=greens+restaurant+sf+ca&sll=37.78009,-122.481962&sspn=0.012686,0.016758&gl=us&ie=UTF8&hq=greens+restaurant&hnear=San+Francisco,+CA&ll=37.801646,-122.415419&spn=0.049032,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 771-6222\u003cbr>\nHours: Tuesday – Saturday 11:45am to 2:30pm\u003cbr>\nSunday 10:30am to 2 pm\u003cbr>\nSunday to Friday 5:30pm to 9pm\u003cbr>\nPrix fixe dinner Saturday 5:30pm to 9pm \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13266/scouting-joshua-grannell-aka-peaches-christs-san-francisco-food-stops",
"authors": [
"5092"
],
"categories": [
"bayareabites_109",
"bayareabites_2090",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_4058",
"bayareabites_1000",
"bayareabites_3716",
"bayareabites_4057",
"bayareabites_4056"
],
"label": "bayareabites"
},
"bayareabites_13241": {
"type": "posts",
"id": "bayareabites_13241",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13241",
"score": null,
"sort": [
1273588906000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1273588906,
"format": "aside",
"disqusTitle": "Coffee Bar Event: What's Hapa'nin' Now",
"title": "Coffee Bar Event: What's Hapa'nin' Now",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/coffeebar500.jpg\" alt=\"Coffee Bar Event\" title=\"Coffee Bar Event\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13254\">\u003cbr>\nIn retrospect, I wonder if events like the one I attended on Saturday night are even designed to attract people who like to eat. Ostensibly, that would appear to be the goal. San Francisco's lively, Twitter-happy community of dedicated chow-chasers loves to anoint an emerging trend with a splashy party. When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you hope that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.\u003c/p>\n\u003cp>On Saturday, we arrived at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a> on Mariposa near Florida for a preview of \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>'s hotly anticipated Ferry Building Farmer's Market \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/hapa_ramen_preview.php\">stand\u003c/a>. It was around 5:30 p.m., and by 6:00 p.m., the line had stretched down the ramp, through the patio thick with ramen-starved humanity, out past the gate to the sidewalk, and on down the street, well past our field of vision. I put in my name. The host guessed we'd be seated by 6:45 at the earliest, so we ordered up a round of drinks. They went quickly, so we had a few more. Alcohol was taking hold around the darkening patio and the interior. People looked unsteady, pink-faced, and increasingly irritable. \u003ca href=\"http://www.imdb.com/title/tt0092048/\">Tampopo\u003c/a> flickered on a screen above the dining room; some people were studying it, swaying blankly to the DJ's hip-hop soundtrack. Bloggers tucked away cameras and notebooks and cozied up to beers. A loud woman heading up a party of twelve kept hounding the host, playing every angle. The bathroom line swelled until it seemed nearly as long as the one snaking outside. There was little else to do besides drink at this point. The event was basically a party featuring beer and wine (at restaurant prices) with the guarantee -- more accurately, the whiff of a promise -- of a sizable snack appearing somewhere down the line. So, drink we did. By 9:15 p.m., my girlfriend and I had consumed three 22 oz. bottles of Sapporo, a 12 oz. bottle of Trumer Pils, and nearly a bottle of tasty rose -- the latter of which a friend helped down. I impulsively dashed out into the night in search of snacks to tide me over. The cafe's pastry case near the bar had long since been emptied, and only a few errant currants and crumbs remained. I walked to the Starbucks on the corner, but the barristas were sweeping up. I contemplated running down to 16th Street and the glowing red sign of Safeway. Without taking cost into consideration, I wondered if I could order, receive, suck down, and pay for a lobster bisque and some oysters at \u003ca href=\"http://www.circolosf.com/\">Circolo\u003c/a> before my name was called. I wandered back towards the party to consult my girlfriend when, upon lurching through the doorway, I saw her waving from the top of the stairs. My name was, in fact, being called. I looked at my cell phone. It was 9:30 p.m.\u003c/p>\n\u003cp>Tampopo started for the third time not long after we sat down. I couldn't peel my eyes away from \u003ca href=\"http://www.youtube.com/watch?v=vRJw7j7sm4Q\">the egg yolk scene\u003c/a>, even with our food arriving. Someone probably had a great bowl of ramen on Saturday night, but I didn't. The noodles I slurped were pretty good, but the broth they swam in tasted timid, under-flavored. The broth in my girlfriend's bowl ($13) was cool; our friend's proved slightly warmer, though still just a few ticks past room temperature. Mine, it was hot enough, just right temperature-wise. As I spooned it up, I glanced around in case a guerrilla Goldilocks, chagrined by the wait, was swinging in to snatch it. I bemoaned the pork shortage in my bowl, and coveted the surplus in one perched on a nearby table. The fried chicken floating on top of the soup was delicious. Immediately upon inhaling it, I fantasized about a whole plate piled with crusty brown slugs. Apart from a sweet, earthy melange of maitake, tofu, and mirin ($7), the appetizers were unexciting and -- in the case of a rough, peppery arugula, radish, and pea salad priced at $12 -- too expensive.\u003c/p>\n\u003cp>The Internet might have brought folks out to Coffee Bar on Saturday night, but once they were there -- laughing, swirling wine, boring holes into the hosts' brows with desperate hungry eyes -- they communicated directly, face-to-face, with only minimal interference from technology. I myself -- in such settings typically about as gregarious as a cactus -- actually met people while I was waiting. Before I left on my snack-quest, I met a couple who -- famished -- had actually ducked out to eat half a dinner's worth of small plates at another nearby restaurant before returning. I met people in the bathroom line. A few were passionate about ramen. As he fidgeted behind me, still waiting to be called, one guy gestured in the direction of Tampopo's beaming face and the steaming bowl in her hands. With no encouragement, he blurted out, looking a little misty: \u003c/p>\n\u003cp>\"They can't show this and serve shitty ramen; they're making a statement here.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I met one of my girlfriend's co-workers. His name was called an hour-and-a-half before ours. When I saw his bowl arrive, I called up to him for a quick assessment. He leaned down and passed me his cell phone. Fittingly, he'd discretely typed out a Tweet-length review: something to the effect of \"doughy noodles, okay broth, tough meat.\" Much later, when I was guzzling my own bowl, a stranger approached with a small crew. \u003c/p>\n\u003cp>\"Is it worth it?\" he asked.\u003cbr>\n\"How long is your wait?\" I responded.\u003cbr>\n\"An hour-and-a-half.\"\u003cbr>\n\"No,\" I said, already thinking of the tacos I planned to enjoy on the walk home. Over at the next table, a couple squabbled. They'd been seated for half an hour, and were still awaiting food. He wanted to wait; she was annoyed. They left in a huff. I hope they reconciled, preferably with a few tacos to mediate.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Importantly though, I don't want to indict Hapa Ramen for the unsatisfying situation. I don't go to events like this very often -- in part because I know the food is frequently subject to inconsistencies sometimes even beyond the chef's control. This experience solidified that suspicion. The operation was simply overwhelmed. On Sunday morning, I read on Hapa Ramen's \u003ca href=\"http://twitter.com/haparamen\">Twitter feed\u003c/a> that 500 people had been served. That is astounding. Ramen isn't something you can just dish up either; it requires a lot of moving parts. In this case, the fried chicken, the slow-poached egg, the (ideally) hot broth, the noodles with the right lightness and consistency -- they all had to come together at the right time. Anything tumbling out of order skews the overall effect. A chef can pull noodles, but he can't control the Internet, and part of me guesses that the massive turnout will generate more interest -- even if more than a few bowls of ramen failed to pass muster -- precisely because getting served was such an ordeal. No ramen is worth a four-hour wait, though this particular rendition might have been much better in a less tumultuous setting -- perhaps tastier, and certainly scrutinized with less intensity after, say, a wait of merely 15 minutes. The wait was not just about space in the restaurant; it also reflected the strain under which the kitchen was cooking, and the fact the cooks had to have been deeper in the weeds than \u003ca href=\"http://www.sho.com/site/weeds/season4/images/downloads/weeds4_wall_v1_800x600.jpg\">Mary-Louise Parker\u003c/a>. Maybe if you go to events like this a lot, you have to not mind not eating. Maybe you just have to will yourself embrace the chaos and have good humor -- refusing to succumb to the notion you're eating at a real restaurant. Make no other plans you can't easily bail on. Be prepared to improvise. Bring a candy bar, and maybe another to share.\u003c/p>\n\n",
"disqusIdentifier": "13241 http://blogs.kqed.org/bayareabites/?p=13241",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/11/coffee-bar-event-whats-hapanin-now/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1400,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 10
},
"modified": 1273590295,
"excerpt": "When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you imagine that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you imagine that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.",
"title": "Coffee Bar Event: What's Hapa'nin' Now | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Coffee Bar Event: What's Hapa'nin' Now",
"datePublished": "2010-05-11T07:41:46-07:00",
"dateModified": "2010-05-11T08:04:55-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "coffee-bar-event-whats-hapanin-now",
"status": "publish",
"path": "/bayareabites/13241/coffee-bar-event-whats-hapanin-now",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/coffeebar500.jpg\" alt=\"Coffee Bar Event\" title=\"Coffee Bar Event\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13254\">\u003cbr>\nIn retrospect, I wonder if events like the one I attended on Saturday night are even designed to attract people who like to eat. Ostensibly, that would appear to be the goal. San Francisco's lively, Twitter-happy community of dedicated chow-chasers loves to anoint an emerging trend with a splashy party. When you arrive at a pop-up restaurant 35 minutes before service is supposed to begin, and there's already a crowd milling around the outdoor patio, and a cheery host tells you to expect an hour-long wait -- you hope that the meal is the draw. When the food doesn't measure up to your expectations -- admittedly pretty high under the circumstances -- you wonder if the kitchen isn't playing catch-up to marketing -- the sort of fashionable frenzy only a well-oiled social networking machine can generate.\u003c/p>\n\u003cp>On Saturday, we arrived at \u003ca href=\"http://www.coffeebar-usa.com/CB_HOME.html\">Coffee Bar\u003c/a> on Mariposa near Florida for a preview of \u003ca href=\"http://haparamensf.com/\">Hapa Ramen\u003c/a>'s hotly anticipated Ferry Building Farmer's Market \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/hapa_ramen_preview.php\">stand\u003c/a>. It was around 5:30 p.m., and by 6:00 p.m., the line had stretched down the ramp, through the patio thick with ramen-starved humanity, out past the gate to the sidewalk, and on down the street, well past our field of vision. I put in my name. The host guessed we'd be seated by 6:45 at the earliest, so we ordered up a round of drinks. They went quickly, so we had a few more. Alcohol was taking hold around the darkening patio and the interior. People looked unsteady, pink-faced, and increasingly irritable. \u003ca href=\"http://www.imdb.com/title/tt0092048/\">Tampopo\u003c/a> flickered on a screen above the dining room; some people were studying it, swaying blankly to the DJ's hip-hop soundtrack. Bloggers tucked away cameras and notebooks and cozied up to beers. A loud woman heading up a party of twelve kept hounding the host, playing every angle. The bathroom line swelled until it seemed nearly as long as the one snaking outside. There was little else to do besides drink at this point. The event was basically a party featuring beer and wine (at restaurant prices) with the guarantee -- more accurately, the whiff of a promise -- of a sizable snack appearing somewhere down the line. So, drink we did. By 9:15 p.m., my girlfriend and I had consumed three 22 oz. bottles of Sapporo, a 12 oz. bottle of Trumer Pils, and nearly a bottle of tasty rose -- the latter of which a friend helped down. I impulsively dashed out into the night in search of snacks to tide me over. The cafe's pastry case near the bar had long since been emptied, and only a few errant currants and crumbs remained. I walked to the Starbucks on the corner, but the barristas were sweeping up. I contemplated running down to 16th Street and the glowing red sign of Safeway. Without taking cost into consideration, I wondered if I could order, receive, suck down, and pay for a lobster bisque and some oysters at \u003ca href=\"http://www.circolosf.com/\">Circolo\u003c/a> before my name was called. I wandered back towards the party to consult my girlfriend when, upon lurching through the doorway, I saw her waving from the top of the stairs. My name was, in fact, being called. I looked at my cell phone. It was 9:30 p.m.\u003c/p>\n\u003cp>Tampopo started for the third time not long after we sat down. I couldn't peel my eyes away from \u003ca href=\"http://www.youtube.com/watch?v=vRJw7j7sm4Q\">the egg yolk scene\u003c/a>, even with our food arriving. Someone probably had a great bowl of ramen on Saturday night, but I didn't. The noodles I slurped were pretty good, but the broth they swam in tasted timid, under-flavored. The broth in my girlfriend's bowl ($13) was cool; our friend's proved slightly warmer, though still just a few ticks past room temperature. Mine, it was hot enough, just right temperature-wise. As I spooned it up, I glanced around in case a guerrilla Goldilocks, chagrined by the wait, was swinging in to snatch it. I bemoaned the pork shortage in my bowl, and coveted the surplus in one perched on a nearby table. The fried chicken floating on top of the soup was delicious. Immediately upon inhaling it, I fantasized about a whole plate piled with crusty brown slugs. Apart from a sweet, earthy melange of maitake, tofu, and mirin ($7), the appetizers were unexciting and -- in the case of a rough, peppery arugula, radish, and pea salad priced at $12 -- too expensive.\u003c/p>\n\u003cp>The Internet might have brought folks out to Coffee Bar on Saturday night, but once they were there -- laughing, swirling wine, boring holes into the hosts' brows with desperate hungry eyes -- they communicated directly, face-to-face, with only minimal interference from technology. I myself -- in such settings typically about as gregarious as a cactus -- actually met people while I was waiting. Before I left on my snack-quest, I met a couple who -- famished -- had actually ducked out to eat half a dinner's worth of small plates at another nearby restaurant before returning. I met people in the bathroom line. A few were passionate about ramen. As he fidgeted behind me, still waiting to be called, one guy gestured in the direction of Tampopo's beaming face and the steaming bowl in her hands. With no encouragement, he blurted out, looking a little misty: \u003c/p>\n\u003cp>\"They can't show this and serve shitty ramen; they're making a statement here.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I met one of my girlfriend's co-workers. His name was called an hour-and-a-half before ours. When I saw his bowl arrive, I called up to him for a quick assessment. He leaned down and passed me his cell phone. Fittingly, he'd discretely typed out a Tweet-length review: something to the effect of \"doughy noodles, okay broth, tough meat.\" Much later, when I was guzzling my own bowl, a stranger approached with a small crew. \u003c/p>\n\u003cp>\"Is it worth it?\" he asked.\u003cbr>\n\"How long is your wait?\" I responded.\u003cbr>\n\"An hour-and-a-half.\"\u003cbr>\n\"No,\" I said, already thinking of the tacos I planned to enjoy on the walk home. Over at the next table, a couple squabbled. They'd been seated for half an hour, and were still awaiting food. He wanted to wait; she was annoyed. They left in a huff. I hope they reconciled, preferably with a few tacos to mediate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Importantly though, I don't want to indict Hapa Ramen for the unsatisfying situation. I don't go to events like this very often -- in part because I know the food is frequently subject to inconsistencies sometimes even beyond the chef's control. This experience solidified that suspicion. The operation was simply overwhelmed. On Sunday morning, I read on Hapa Ramen's \u003ca href=\"http://twitter.com/haparamen\">Twitter feed\u003c/a> that 500 people had been served. That is astounding. Ramen isn't something you can just dish up either; it requires a lot of moving parts. In this case, the fried chicken, the slow-poached egg, the (ideally) hot broth, the noodles with the right lightness and consistency -- they all had to come together at the right time. Anything tumbling out of order skews the overall effect. A chef can pull noodles, but he can't control the Internet, and part of me guesses that the massive turnout will generate more interest -- even if more than a few bowls of ramen failed to pass muster -- precisely because getting served was such an ordeal. No ramen is worth a four-hour wait, though this particular rendition might have been much better in a less tumultuous setting -- perhaps tastier, and certainly scrutinized with less intensity after, say, a wait of merely 15 minutes. The wait was not just about space in the restaurant; it also reflected the strain under which the kitchen was cooking, and the fact the cooks had to have been deeper in the weeds than \u003ca href=\"http://www.sho.com/site/weeds/season4/images/downloads/weeds4_wall_v1_800x600.jpg\">Mary-Louise Parker\u003c/a>. Maybe if you go to events like this a lot, you have to not mind not eating. Maybe you just have to will yourself embrace the chaos and have good humor -- refusing to succumb to the notion you're eating at a real restaurant. Make no other plans you can't easily bail on. Be prepared to improvise. Bring a candy bar, and maybe another to share.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13241/coffee-bar-event-whats-hapanin-now",
"authors": [
"5060"
],
"categories": [
"bayareabites_50",
"bayareabites_1865",
"bayareabites_1807",
"bayareabites_90"
],
"tags": [
"bayareabites_4047",
"bayareabites_940",
"bayareabites_4045",
"bayareabites_377",
"bayareabites_4043",
"bayareabites_4042",
"bayareabites_4044",
"bayareabites_14745",
"bayareabites_4046",
"bayareabites_1486"
],
"label": "bayareabites"
},
"bayareabites_13083": {
"type": "posts",
"id": "bayareabites_13083",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13083",
"score": null,
"sort": [
1273244429000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1273244429,
"format": "aside",
"disqusTitle": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats",
"title": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 673-1101\u003cbr>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n",
"disqusIdentifier": "13083 http://blogs.kqed.org/bayareabites/?p=13083",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 976,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 31
},
"modified": 1308598622,
"excerpt": "Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ",
"title": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats",
"datePublished": "2010-05-07T08:00:29-07:00",
"dateModified": "2011-06-20T12:37:02-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "urban-chef-report-craig-stolls-favorite-bay-area-eats",
"status": "publish",
"path": "/bayareabites/13083/urban-chef-report-craig-stolls-favorite-bay-area-eats",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>\u003cbr>\n1517 Polk Street (between California Street and Sacramento Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Swan+Oyster+Depot,+San+Francisco,+CA&sll=37.80558,-122.437477&sspn=0.072697,0.134068&ie=UTF8&hq=Swan+Oyster+Depot,&hnear=San+Francisco,+CA&ll=37.793033,-122.420912&spn=0.03805,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 673-1101\u003cbr>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13083/urban-chef-report-craig-stolls-favorite-bay-area-eats",
"authors": [
"5092"
],
"categories": [
"bayareabites_63",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_2345",
"bayareabites_4029",
"bayareabites_4017",
"bayareabites_2101",
"bayareabites_4026",
"bayareabites_219",
"bayareabites_4030",
"bayareabites_4028",
"bayareabites_4031"
],
"label": "bayareabites"
},
"bayareabites_13070": {
"type": "posts",
"id": "bayareabites_13070",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13070",
"score": null,
"sort": [
1273185049000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1273185049,
"format": "aside",
"disqusTitle": "Check, Please! Bay Area Season 5 Premiere",
"title": "Check, Please! Bay Area Season 5 Premiere",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/501group500.jpg\" alt=\"Check, Please! Bay Area Season 5 Episode 1\" title=\"Check, Please! Bay Area Season 5 Episode 1\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-13072\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5 premieres Thursday May 6th at 7:30pm on KQED 9HD.\u003c/p>\n\u003cp>In addition to a slew of new appetizing local restaurant reviews, Season 5 is launching with a redesigned website. The \u003ca href=\"http://www.kqed.org/checkplease\">new site\u003c/a> provides improved navigation capabilities as well as social media tools. Starting with Season 5, in addition to the watching the entire program online, you will be able to watch short videos of each restaurant on the restaurant information pages.\u003c/p>\n\u003cp>The first episode of the season features: \u003cstrong>Turk and Larkin Deli\u003c/strong>, \u003cstrong>Brown Sugar Kitchen\u003c/strong> and \u003cstrong>2223 Restaurant and Bar\u003c/strong>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
"disqusIdentifier": "13070 http://blogs.kqed.org/bayareabites/?p=13070",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/06/check-please-bay-area-season-5-premiere/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 98,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 6
},
"modified": 1274337922,
"excerpt": "Check, Please! Bay Area Season 5 premieres Thursday May 6th at 7:30pm on KQED 9HD.\r\n\r\nIn addition to a slew of new appetizing local restaurant reviews, Season 5 is launching with a redesigned website. The new site provides improved navigation capabilities as well as social media tools. Starting with Season 5, in addition to the watching the entire program online, you will be able to watch short videos of each restaurant on the restaurant information pages.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Check, Please! Bay Area Season 5 premieres Thursday May 6th at 7:30pm on KQED 9HD.\r\n\r\nIn addition to a slew of new appetizing local restaurant reviews, Season 5 is launching with a redesigned website. The new site provides improved navigation capabilities as well as social media tools. Starting with Season 5, in addition to the watching the entire program online, you will be able to watch short videos of each restaurant on the restaurant information pages.",
"title": "Check, Please! Bay Area Season 5 Premiere | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Check, Please! Bay Area Season 5 Premiere",
"datePublished": "2010-05-06T15:30:49-07:00",
"dateModified": "2010-05-19T23:45:22-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "check-please-bay-area-season-5-premiere",
"status": "publish",
"path": "/bayareabites/13070/check-please-bay-area-season-5-premiere",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/501group500.jpg\" alt=\"Check, Please! Bay Area Season 5 Episode 1\" title=\"Check, Please! Bay Area Season 5 Episode 1\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-13072\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 5 premieres Thursday May 6th at 7:30pm on KQED 9HD.\u003c/p>\n\u003cp>In addition to a slew of new appetizing local restaurant reviews, Season 5 is launching with a redesigned website. The \u003ca href=\"http://www.kqed.org/checkplease\">new site\u003c/a> provides improved navigation capabilities as well as social media tools. Starting with Season 5, in addition to the watching the entire program online, you will be able to watch short videos of each restaurant on the restaurant information pages.\u003c/p>\n\u003cp>The first episode of the season features: \u003cstrong>Turk and Larkin Deli\u003c/strong>, \u003cstrong>Brown Sugar Kitchen\u003c/strong> and \u003cstrong>2223 Restaurant and Bar\u003c/strong>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13070/check-please-bay-area-season-5-premiere",
"authors": [
"5014"
],
"categories": [
"bayareabites_45",
"bayareabites_1807",
"bayareabites_10",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_757",
"bayareabites_763"
],
"label": "bayareabites"
},
"bayareabites_13015": {
"type": "posts",
"id": "bayareabites_13015",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "13015",
"score": null,
"sort": [
1272989319000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1272989319,
"format": "aside",
"disqusTitle": "Commis is Crackin'",
"title": "Commis is Crackin'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It all starts -- literally -- with the egg -- this post, a life, my recent meal at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, a 10-month-old restaurant in Piedmont, Oakland. An egg is a pretty perfect way to begin dinner, especially when, in the case of an inspired amuse-bouche, it evokes breakfast: a poached yolk the color of a setting sun couched in an onion soup. A smear of pureed dates lurked below the surface. Tidy piles of chive clippings and crunchy steel-cut oats flanked the yolk. Even though most of my mornings start with a banana, a very early stumble down Capp Street, and a Gatorade after the gym, one bite made me think of a day beginning, a breakfast on nice plates in a room with a lot of sun and a view of a garden. From the toastiness of the oats, to the sweet, effusive jam-like quality of the dates, and the egg's richness, the elements reconfigured signifiers of breakfast without directly referencing the preparations I usually associate with the meal. It was highbrow, thoughtful, and slightly futuristic, though still comforting and cozy. The dish was what it was; whether or not my experience reflected the chef's intent was totally unimportant. I took about five minutes to eat less than two ounces of perfect lovely food, an Ice Age by my standards. Indeed, it was a very good start.\u003c/p>\n\u003cp>All dishes aim to satisfy. Some aim to challenge too, to make you think in the same way you're taught to pore over paintings, short stories, and films. To say chefs who cook for our brains as well as our bellies make art and not food is silly; food is a necessity, not a privilege, and the satisfaction we get from any food -- whether a carrot stick or an amuse-bouche prepared with a quarter-ton of expensive machinery -- begins with that need. That's what makes it so exciting, and kind of marvelous to behold, the continuum of agricultural and technological advances, cultural shifts, geographic realities, and economic changes that have taken us from raw mammoth to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> -- where Commis chef James Syhabout incidentally once toiled. The diner's role is much like that of a film or theater audience's. Participation is a function of showing up and consuming. Whether you detach and enjoy, or think about why everything is the way it is and why you're seeing it the way you're seeing it, your involvement reveals you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-halibut.jpg\" alt=\"halibut tartare with coriander snow at commis\" title=\"halibut tartare with coriander snow at commis\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-13031\">\u003cbr>\n\u003cem>Halibut tartare with coriander snow\u003c/em>\u003c/p>\n\u003cp>Take the halibut, which I ate after the egg. The menu listed local halibut tartare with ginger, Meyer lemon vinaigrette, coriander snow, pickled kelp, and sprouting radish. It came as a slippery translucent mass quivering on an over-sized white plate, delicious, squishy, sparkly, salty, gravelly things bobbing together; the \"snow\" was crumbles of coriandar-infused ice, crunching lightly and melting with each slurp. It was good as food, the flavors supremely balanced, harmonious, but it became magical because it captured my imagination. As I was enjoying it, I stopped thinking about halibut, ginger, a salad dressing -- the components that had been cut, prepped, and positioned on the plate -- and simply let myself eat surf. The aroma wafting above the plate was the air on a good beach, light and effervescent. My fork was like my seven-year-old feet on vacation, splashing through a tide pool in Northern Florida. I thought about the last time I went to the beach. It was a while ago, and I couldn't even remember when I'd been exactly, or what I'd done there. I live perilously close to the ocean, and yet I go to the beach three times a year, and even then only occasionally set foot in the water. After the halibut, that may change.\u003c/p>\n\u003cp>With its modern sensibility and artful, gently \u003ca href=\"http://en.wikipedia.org/wiki/Willy_Wonka\">Wonka\u003c/a>-esque approach to food, Commis feels like a lighter, brighter counterpart to Coi in San Francisco. A few months ago, I ate a magnificent meal at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. At the same time, the restaurant's dark and shadowy digs, stiff be-suited waiters with hushed voices purring all around, and plaintive indie-folk jams emanating ever so lushly from unseen stereo speakers made for a vaguely funereal climate. The broad show of restraint that made the innovative food so spectacular and subtle had me wincing self-consciously every time my fork glanced lightly off a plate. In contrast, Commis -- from the counters, to the walls, aprons, and windows -- is all whites and silvers -- sleek and minimal, yet airy, fresh-feeling, and just welcoming enough. You get the sense that you're floating off a page in a glossy magazine. My girlfriend's dad sat at the end of our table wearing a dark grey suede blazer and a light blue shirt. His hair is whiter than coriander snow. I took a picture of him with a glass of the wine he brought and he was so excited about the shot that he showed it to the waiter. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>California cuisine is not so much a style of cooking as a dogma, a way of considering the idea of cooking food spawned by the bounty our state produces, and the culture that has sprouted up around it. In 2005, shortly before he opened Coi, Daniel Patterson wrote \u003ca href=\"http://www.nytimes.com/2005/11/06/style/tmagazine/t_l_2192_2194_talk_tyranny_.html\">\"To the Moon, Alice?\"\u003c/a>, an article for The New York Times Magazine, in which he breaks it down like an ill-wrought mayonnaise. The charges still stick:\u003c/p>\n\u003cblockquote>\u003cp>\"[E]veryone seems content with one narrowly defined style of cooking. This happy coincidence of chefs, customers and members of the press all trapped in the same culinary \"Groundhog Day\" goes largely unquestioned. A San Francisco diner said: 'When I go out for a Wednesday-night meal, I don't want something in gelée. I want a pork chop or a bowl of pasta.' I heard this repeatedly. Craig Stoll, the chef and owner of Delfina, offered a view of local chefs as shepherds of sorts, herding the ingredients from farm to table. \"I can't separate the cooking style from the ingredients,\" he said. \"The style is defined by the ingredients.\" Another chef talked about 'the point of view of the carrot.' Seriously.\"\u003c/p>\u003c/blockquote>\n\u003cp>Surely top-notch ingredients are essential to any permutation of high-end cuisine. Assembling expensive, nuanced, technique-heavy dishes of aged Safeway cast-offs would be like building a mansion out of plywood, but to perpetually insist on the ingredients taking center stage -- that might be overly cautious, lazy, even boring. The carrot may indeed have a point of view. It might want to be more than just a carrot. Maybe carrotness can be a color, a tone, not merely a theme on which to meditate, but something to harness in the interest of larger missions, the sort of dreams chefs like Patterson and Syhabout chase. A carrot is a character. Sometimes it begs for a new script so it doesn't have to play itself all the time -- like Al Pacino in the 80s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-butter.jpg\" alt=\"commis butter\" title=\"commis butter\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-13033\">\u003cbr>\n\u003cem>Churned butter at Commis\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Back in my stomach, new, somewhat more substantial things were circulating: two slow-roasted knobs of sirloin with rendered marrow-caper sauce, spring garlic pudding, and purple potatoes roasted with hay -- an excellent if familiar sum of slightly more rarified-sounding parts -- and a fantastic salad of corned pork jowl with cooked and raw gem lettuce and a black trumpet mushroom vinaigrette. I briefly considered fashioning a mouth-guard out of one of the heftier pork pieces and wearing it all day. Yet throughout dinner, Commis stunned me most in an unexpected place: the butter dish -- in this case, a flat grey slate of stone. Plenty of restaurants churn their own butter. Commis does too, and has it cultured outside the restaurant. I'm no expert, but it didn't taste like most of the really good butter I've had. It was softer than most, funky-smelling like an aged goat cheese. Notes of lemon and lavender danced around the edges of each taste; they mellowed as the butter sat for a few minutes, reacting with the air like wine or cheese. The flavor was bright and fresh but simultaneously old and weird -- in a totally beguiling way. The milk that made the butter might have been from Humboldt, tugged from the udder of the noblest, peppiest, most joyful, grass-stuffed cow in California, but the butter itself was other worldly.\u003c/p>\n\n",
"disqusIdentifier": "13015 http://blogs.kqed.org/bayareabites/?p=13015",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/05/04/commis-is-crackin/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1416,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1272989439,
"excerpt": "It all starts -- literally -- with the egg -- this post, a life, my recent meal at Commis, a 10-month-old restaurant in Piedmont, Oakland. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "It all starts -- literally -- with the egg -- this post, a life, my recent meal at Commis, a 10-month-old restaurant in Piedmont, Oakland. ",
"title": "Commis is Crackin' | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Commis is Crackin'",
"datePublished": "2010-05-04T09:08:39-07:00",
"dateModified": "2010-05-04T09:10:39-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "commis-is-crackin",
"status": "publish",
"path": "/bayareabites/13015/commis-is-crackin",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It all starts -- literally -- with the egg -- this post, a life, my recent meal at \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, a 10-month-old restaurant in Piedmont, Oakland. An egg is a pretty perfect way to begin dinner, especially when, in the case of an inspired amuse-bouche, it evokes breakfast: a poached yolk the color of a setting sun couched in an onion soup. A smear of pureed dates lurked below the surface. Tidy piles of chive clippings and crunchy steel-cut oats flanked the yolk. Even though most of my mornings start with a banana, a very early stumble down Capp Street, and a Gatorade after the gym, one bite made me think of a day beginning, a breakfast on nice plates in a room with a lot of sun and a view of a garden. From the toastiness of the oats, to the sweet, effusive jam-like quality of the dates, and the egg's richness, the elements reconfigured signifiers of breakfast without directly referencing the preparations I usually associate with the meal. It was highbrow, thoughtful, and slightly futuristic, though still comforting and cozy. The dish was what it was; whether or not my experience reflected the chef's intent was totally unimportant. I took about five minutes to eat less than two ounces of perfect lovely food, an Ice Age by my standards. Indeed, it was a very good start.\u003c/p>\n\u003cp>All dishes aim to satisfy. Some aim to challenge too, to make you think in the same way you're taught to pore over paintings, short stories, and films. To say chefs who cook for our brains as well as our bellies make art and not food is silly; food is a necessity, not a privilege, and the satisfaction we get from any food -- whether a carrot stick or an amuse-bouche prepared with a quarter-ton of expensive machinery -- begins with that need. That's what makes it so exciting, and kind of marvelous to behold, the continuum of agricultural and technological advances, cultural shifts, geographic realities, and economic changes that have taken us from raw mammoth to \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> -- where Commis chef James Syhabout incidentally once toiled. The diner's role is much like that of a film or theater audience's. Participation is a function of showing up and consuming. Whether you detach and enjoy, or think about why everything is the way it is and why you're seeing it the way you're seeing it, your involvement reveals you. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-halibut.jpg\" alt=\"halibut tartare with coriander snow at commis\" title=\"halibut tartare with coriander snow at commis\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-13031\">\u003cbr>\n\u003cem>Halibut tartare with coriander snow\u003c/em>\u003c/p>\n\u003cp>Take the halibut, which I ate after the egg. The menu listed local halibut tartare with ginger, Meyer lemon vinaigrette, coriander snow, pickled kelp, and sprouting radish. It came as a slippery translucent mass quivering on an over-sized white plate, delicious, squishy, sparkly, salty, gravelly things bobbing together; the \"snow\" was crumbles of coriandar-infused ice, crunching lightly and melting with each slurp. It was good as food, the flavors supremely balanced, harmonious, but it became magical because it captured my imagination. As I was enjoying it, I stopped thinking about halibut, ginger, a salad dressing -- the components that had been cut, prepped, and positioned on the plate -- and simply let myself eat surf. The aroma wafting above the plate was the air on a good beach, light and effervescent. My fork was like my seven-year-old feet on vacation, splashing through a tide pool in Northern Florida. I thought about the last time I went to the beach. It was a while ago, and I couldn't even remember when I'd been exactly, or what I'd done there. I live perilously close to the ocean, and yet I go to the beach three times a year, and even then only occasionally set foot in the water. After the halibut, that may change.\u003c/p>\n\u003cp>With its modern sensibility and artful, gently \u003ca href=\"http://en.wikipedia.org/wiki/Willy_Wonka\">Wonka\u003c/a>-esque approach to food, Commis feels like a lighter, brighter counterpart to Coi in San Francisco. A few months ago, I ate a magnificent meal at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. At the same time, the restaurant's dark and shadowy digs, stiff be-suited waiters with hushed voices purring all around, and plaintive indie-folk jams emanating ever so lushly from unseen stereo speakers made for a vaguely funereal climate. The broad show of restraint that made the innovative food so spectacular and subtle had me wincing self-consciously every time my fork glanced lightly off a plate. In contrast, Commis -- from the counters, to the walls, aprons, and windows -- is all whites and silvers -- sleek and minimal, yet airy, fresh-feeling, and just welcoming enough. You get the sense that you're floating off a page in a glossy magazine. My girlfriend's dad sat at the end of our table wearing a dark grey suede blazer and a light blue shirt. His hair is whiter than coriander snow. I took a picture of him with a glass of the wine he brought and he was so excited about the shot that he showed it to the waiter. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>California cuisine is not so much a style of cooking as a dogma, a way of considering the idea of cooking food spawned by the bounty our state produces, and the culture that has sprouted up around it. In 2005, shortly before he opened Coi, Daniel Patterson wrote \u003ca href=\"http://www.nytimes.com/2005/11/06/style/tmagazine/t_l_2192_2194_talk_tyranny_.html\">\"To the Moon, Alice?\"\u003c/a>, an article for The New York Times Magazine, in which he breaks it down like an ill-wrought mayonnaise. The charges still stick:\u003c/p>\n\u003cblockquote>\u003cp>\"[E]veryone seems content with one narrowly defined style of cooking. This happy coincidence of chefs, customers and members of the press all trapped in the same culinary \"Groundhog Day\" goes largely unquestioned. A San Francisco diner said: 'When I go out for a Wednesday-night meal, I don't want something in gelée. I want a pork chop or a bowl of pasta.' I heard this repeatedly. Craig Stoll, the chef and owner of Delfina, offered a view of local chefs as shepherds of sorts, herding the ingredients from farm to table. \"I can't separate the cooking style from the ingredients,\" he said. \"The style is defined by the ingredients.\" Another chef talked about 'the point of view of the carrot.' Seriously.\"\u003c/p>\u003c/blockquote>\n\u003cp>Surely top-notch ingredients are essential to any permutation of high-end cuisine. Assembling expensive, nuanced, technique-heavy dishes of aged Safeway cast-offs would be like building a mansion out of plywood, but to perpetually insist on the ingredients taking center stage -- that might be overly cautious, lazy, even boring. The carrot may indeed have a point of view. It might want to be more than just a carrot. Maybe carrotness can be a color, a tone, not merely a theme on which to meditate, but something to harness in the interest of larger missions, the sort of dreams chefs like Patterson and Syhabout chase. A carrot is a character. Sometimes it begs for a new script so it doesn't have to play itself all the time -- like Al Pacino in the 80s.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/commis-butter.jpg\" alt=\"commis butter\" title=\"commis butter\" width=\"500\" height=\"418\" class=\"alignnone size-full wp-image-13033\">\u003cbr>\n\u003cem>Churned butter at Commis\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Back in my stomach, new, somewhat more substantial things were circulating: two slow-roasted knobs of sirloin with rendered marrow-caper sauce, spring garlic pudding, and purple potatoes roasted with hay -- an excellent if familiar sum of slightly more rarified-sounding parts -- and a fantastic salad of corned pork jowl with cooked and raw gem lettuce and a black trumpet mushroom vinaigrette. I briefly considered fashioning a mouth-guard out of one of the heftier pork pieces and wearing it all day. Yet throughout dinner, Commis stunned me most in an unexpected place: the butter dish -- in this case, a flat grey slate of stone. Plenty of restaurants churn their own butter. Commis does too, and has it cultured outside the restaurant. I'm no expert, but it didn't taste like most of the really good butter I've had. It was softer than most, funky-smelling like an aged goat cheese. Notes of lemon and lavender danced around the edges of each taste; they mellowed as the butter sat for a few minutes, reacting with the air like wine or cheese. The flavor was bright and fresh but simultaneously old and weird -- in a totally beguiling way. The milk that made the butter might have been from Humboldt, tugged from the udder of the noblest, peppiest, most joyful, grass-stuffed cow in California, but the butter itself was other worldly.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/13015/commis-is-crackin",
"authors": [
"5060"
],
"categories": [
"bayareabites_63",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_234",
"bayareabites_4000",
"bayareabites_3998",
"bayareabites_3995",
"bayareabites_3999",
"bayareabites_4001",
"bayareabites_3996",
"bayareabites_3997",
"bayareabites_14757"
],
"label": "bayareabites"
},
"bayareabites_12821": {
"type": "posts",
"id": "bayareabites_12821",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12821",
"score": null,
"sort": [
1272380393000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1272380393,
"format": "aside",
"disqusTitle": "Commonwealth: A Benevolent Business Blooms Part I",
"title": "Commonwealth: A Benevolent Business Blooms Part I",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/commonwealthtoon500.jpg\" alt=\"commonwealth cartoon\" title=\"commonwealth cartoon\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-12844\">\u003c/p>\n\u003cp>When it springs to life in the old El Herradero space on Mission at 18th, presumably early this summer, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> will be \"a progressive American restaurant, building on California's tradition of showcasing local, seasonal foods while incorporating diverse culinary approaches from around the world.\" Many, many San Francisco restaurants plaster that sort of thesis statement across their websites. While it's pegged as an \"innovative model of benevolent fine-dining...committed to benefiting our community,\" in which \"a set portion of proceeds from [Chef Jason] Fox’s inventive tasting menus will be donated to local non-profits,\" none of Commonwealth's p.r. literature refers to the eatery-in-process as a charity exactly. \u003c/p>\n\u003cp>A \u003ca href=\"http://www.thefreedictionary.com/charity\">free, potentially unreliable online dictionary\u003c/a> defines charity: \"Provision of help or relief to the poor; almsgiving; something given to help the needy; alms; an institution, organization, or fund established to help the needy; benevolence or generosity toward others or toward humanity; indulgence or forbearance in judging others.\" As applied to the restaurant world, the word takes a lot of different tacks. Jamie Oliver's \u003ca href=\"http://www.fifteen.net/Pages/default.aspx\">Fifteen\u003c/a> foundation trains disadvantaged youth to run a growing empire of restaurants. Since 1991, San Francisco's \u003ca href=\"http://www.delanceystreetfoundation.org/\">Delancey Street Foundation\u003c/a> has run a vocational training program around its restaurant staffed by residents (often ex-convicts and former abusers of drugs and alcohol). Plenty of restaurants make a point of donating surplus food to banks and soup kitchens. I also think of \u003ca href=\"http://karmakitchen.org/\">Karma Kitchen\u003c/a>, the three-year-old Berkeley cafe founded on the concept of pay-it-forward. Every meal is a \"genuine gift\" paid for by previous customers. The idea is that happy diners will then elect to become donors to allow subsequent visitors to enjoy the same nourishment and hospitality, and to perpetuate the cycle of trust, abundance, and community-awareness. \u003c/p>\n\u003cp>Though high-end big-ticket establishments occasionally throw a benefit bash situated around one holiday or another, most restaurants focused on helping others aren't overly preoccupied with pushing unique, gastronomically interesting meals. Relatively austere offerings such as dal and rice abound. I suppose that's why Commonwealth feels fresh -- even with brasserie \u003ca href=\"http://www.elmwoodcafe.com/\">Elmwood Cafe\u003c/a> in Berkeley getting off to a \u003ca href=\"http://www.berkeleyside.com/2010/03/01/cafe-elmwood-makes-immediate-impact/\">good start\u003c/a> last month. In \u003ca href=\"http://sf.eater.com/archives/2010/04/16/myint_dishes_on_postfunding_plans_for_commonwealth.php\">an Eater S.F. bit\u003c/a> posted the week before last, founder Anthony Myint laid out the mission pretty clearly: \u003c/p>\n\u003cblockquote>\u003cp>\"Basically, we're drawing on some aspects of [Mission Street Food], such as affordability and inventiveness of cuisine, and trying to make this a more consistent and sustainable business, which creates some revenue for local charities...[We're creating an] approachable fine dining atmosphere, focused on value-oriented food...The overall experience will be much more akin to fine dining than the sometimes charming, but often chaotic atmosphere at Lung Shan.”\u003c/p>\u003c/blockquote>\n\u003cp>Given the sprint-like pace at which cultural movements now gather speed, the idea that food can be an agent of positive change is not particularly new; the idea that a fine dining restaurant can -- and not just by sourcing produce from nearby farms or going \"green\" -- is, on the other hand, somewhat unprecedented. Eager \"foodies\" inevitably hover like locusts around any waves preparing to crash across the city's dining scene. Once street food emerged as a monster trend, the swelling popularity of carts and stands run not infrequently by unemployment check-cashing hobbyists helped draw positive attention to people with families depending on their fledgling Health Code-flaunting businesses for survival. They may compete with citizens who ten years ago might have worked at a dot com and snapped up SOMA lofts, but at least higher profiles and legitimacy loom closer for all, right? How appropriate to harness that reoccurring phenomenon with the intention of sharing profits with non-profit organizations bent on improving lives, not just lighting up the dining scene. Just as they do for \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> twice a week, lines will form around the block for Commonwealth when it opens. The lines will form partially because of the city's familiarity with Mission Street Food, but they will only stay if the restaurant is actually really good. Mission Street Food doesn't operate under the same pressure awaiting Commonwealth. It doesn't just appeal to people because it's a pop-up, or because its meals benefit charities. Each dinner is an opportunity to enjoy an unprecedented experience curated by a chef applying his learned techniques, background, and imagination to the concept. The chefs are usually relatively unheralded, and the meals give them an opportunity to garner more attention than they usually enjoy manning the sauce station at a celebrated restaurant with someone else's name on the menu out front. Imagine if \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> showed up one night with an army of assistants. The line would stretch up to Mount Davidson, but something would be lost all the same. Mission Street Food is a d.i.y. adventure with low prices to match. Dishes are executed with more consistency in a humming three-star kitchen with the same staff every night, but the spirit remains unique, lovably loose, with an invigorating, not unnerving, degree of uncertainty surrounding each dinner. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. \u003c/p>\n\u003cp>S.F. Weekly online food editor John Birdsall said so much a month ago when he \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/commonwealth_chef_jason_fox_mi.php\">reported on the developing project\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>\"Commonwealth is no Crossroads Cafe...some scrappy, scrape-together-funding place -- despite a well publicized cash-raising initiative on Kickstarter -- along the lines of the twice-weekly pop-up that put funky, fusty Lung Shan on the map. In a way, Commonwealth promises to reprise an earlier, finer-dining incarnation of Bar Tartine.\"\u003c/p>\u003c/blockquote>\n\u003cp>I'm excited to see if Commonwealth's business plan in any way influences how it's received. Will Commonwealth's food be assessed like that of any other hotly anticipated Mission District eatery? Given the press and circulating buzz, will its food be taken as seriously as whatever charitable mission diners perceive ? It should be. But even if it sucks -- and it almost assuredly won't -- who would want to savage a restaurant founded on such noble principles? Will Michael Bauer bash away if it doesn't measure up to expectations? Will Yelpers revel in reporting on over-dressed salads, shaky service, and ice-cold plates, or will they hold back? Will Commonwealth's community-bolstering aspirations wilt beneath a barrage of dismissive, incomprehensible tweets?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Stay tuned next week for some Q-and-A with Commonwealth folks.\u003c/p>\n\n",
"disqusIdentifier": "12821 http://blogs.kqed.org/bayareabites/?p=12821",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/27/commonwealth-a-benevolent-business-blooms-part-i/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1122,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 13
},
"modified": 1272380393,
"excerpt": "In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. ",
"title": "Commonwealth: A Benevolent Business Blooms Part I | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Commonwealth: A Benevolent Business Blooms Part I",
"datePublished": "2010-04-27T07:59:53-07:00",
"dateModified": "2010-04-27T07:59:53-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "commonwealth-a-benevolent-business-blooms-part-i",
"status": "publish",
"path": "/bayareabites/12821/commonwealth-a-benevolent-business-blooms-part-i",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/commonwealthtoon500.jpg\" alt=\"commonwealth cartoon\" title=\"commonwealth cartoon\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-12844\">\u003c/p>\n\u003cp>When it springs to life in the old El Herradero space on Mission at 18th, presumably early this summer, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> will be \"a progressive American restaurant, building on California's tradition of showcasing local, seasonal foods while incorporating diverse culinary approaches from around the world.\" Many, many San Francisco restaurants plaster that sort of thesis statement across their websites. While it's pegged as an \"innovative model of benevolent fine-dining...committed to benefiting our community,\" in which \"a set portion of proceeds from [Chef Jason] Fox’s inventive tasting menus will be donated to local non-profits,\" none of Commonwealth's p.r. literature refers to the eatery-in-process as a charity exactly. \u003c/p>\n\u003cp>A \u003ca href=\"http://www.thefreedictionary.com/charity\">free, potentially unreliable online dictionary\u003c/a> defines charity: \"Provision of help or relief to the poor; almsgiving; something given to help the needy; alms; an institution, organization, or fund established to help the needy; benevolence or generosity toward others or toward humanity; indulgence or forbearance in judging others.\" As applied to the restaurant world, the word takes a lot of different tacks. Jamie Oliver's \u003ca href=\"http://www.fifteen.net/Pages/default.aspx\">Fifteen\u003c/a> foundation trains disadvantaged youth to run a growing empire of restaurants. Since 1991, San Francisco's \u003ca href=\"http://www.delanceystreetfoundation.org/\">Delancey Street Foundation\u003c/a> has run a vocational training program around its restaurant staffed by residents (often ex-convicts and former abusers of drugs and alcohol). Plenty of restaurants make a point of donating surplus food to banks and soup kitchens. I also think of \u003ca href=\"http://karmakitchen.org/\">Karma Kitchen\u003c/a>, the three-year-old Berkeley cafe founded on the concept of pay-it-forward. Every meal is a \"genuine gift\" paid for by previous customers. The idea is that happy diners will then elect to become donors to allow subsequent visitors to enjoy the same nourishment and hospitality, and to perpetuate the cycle of trust, abundance, and community-awareness. \u003c/p>\n\u003cp>Though high-end big-ticket establishments occasionally throw a benefit bash situated around one holiday or another, most restaurants focused on helping others aren't overly preoccupied with pushing unique, gastronomically interesting meals. Relatively austere offerings such as dal and rice abound. I suppose that's why Commonwealth feels fresh -- even with brasserie \u003ca href=\"http://www.elmwoodcafe.com/\">Elmwood Cafe\u003c/a> in Berkeley getting off to a \u003ca href=\"http://www.berkeleyside.com/2010/03/01/cafe-elmwood-makes-immediate-impact/\">good start\u003c/a> last month. In \u003ca href=\"http://sf.eater.com/archives/2010/04/16/myint_dishes_on_postfunding_plans_for_commonwealth.php\">an Eater S.F. bit\u003c/a> posted the week before last, founder Anthony Myint laid out the mission pretty clearly: \u003c/p>\n\u003cblockquote>\u003cp>\"Basically, we're drawing on some aspects of [Mission Street Food], such as affordability and inventiveness of cuisine, and trying to make this a more consistent and sustainable business, which creates some revenue for local charities...[We're creating an] approachable fine dining atmosphere, focused on value-oriented food...The overall experience will be much more akin to fine dining than the sometimes charming, but often chaotic atmosphere at Lung Shan.”\u003c/p>\u003c/blockquote>\n\u003cp>Given the sprint-like pace at which cultural movements now gather speed, the idea that food can be an agent of positive change is not particularly new; the idea that a fine dining restaurant can -- and not just by sourcing produce from nearby farms or going \"green\" -- is, on the other hand, somewhat unprecedented. Eager \"foodies\" inevitably hover like locusts around any waves preparing to crash across the city's dining scene. Once street food emerged as a monster trend, the swelling popularity of carts and stands run not infrequently by unemployment check-cashing hobbyists helped draw positive attention to people with families depending on their fledgling Health Code-flaunting businesses for survival. They may compete with citizens who ten years ago might have worked at a dot com and snapped up SOMA lofts, but at least higher profiles and legitimacy loom closer for all, right? How appropriate to harness that reoccurring phenomenon with the intention of sharing profits with non-profit organizations bent on improving lives, not just lighting up the dining scene. Just as they do for \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> twice a week, lines will form around the block for Commonwealth when it opens. The lines will form partially because of the city's familiarity with Mission Street Food, but they will only stay if the restaurant is actually really good. Mission Street Food doesn't operate under the same pressure awaiting Commonwealth. It doesn't just appeal to people because it's a pop-up, or because its meals benefit charities. Each dinner is an opportunity to enjoy an unprecedented experience curated by a chef applying his learned techniques, background, and imagination to the concept. The chefs are usually relatively unheralded, and the meals give them an opportunity to garner more attention than they usually enjoy manning the sauce station at a celebrated restaurant with someone else's name on the menu out front. Imagine if \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> showed up one night with an army of assistants. The line would stretch up to Mount Davidson, but something would be lost all the same. Mission Street Food is a d.i.y. adventure with low prices to match. Dishes are executed with more consistency in a humming three-star kitchen with the same staff every night, but the spirit remains unique, lovably loose, with an invigorating, not unnerving, degree of uncertainty surrounding each dinner. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. \u003c/p>\n\u003cp>S.F. Weekly online food editor John Birdsall said so much a month ago when he \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/commonwealth_chef_jason_fox_mi.php\">reported on the developing project\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>\"Commonwealth is no Crossroads Cafe...some scrappy, scrape-together-funding place -- despite a well publicized cash-raising initiative on Kickstarter -- along the lines of the twice-weekly pop-up that put funky, fusty Lung Shan on the map. In a way, Commonwealth promises to reprise an earlier, finer-dining incarnation of Bar Tartine.\"\u003c/p>\u003c/blockquote>\n\u003cp>I'm excited to see if Commonwealth's business plan in any way influences how it's received. Will Commonwealth's food be assessed like that of any other hotly anticipated Mission District eatery? Given the press and circulating buzz, will its food be taken as seriously as whatever charitable mission diners perceive ? It should be. But even if it sucks -- and it almost assuredly won't -- who would want to savage a restaurant founded on such noble principles? Will Michael Bauer bash away if it doesn't measure up to expectations? Will Yelpers revel in reporting on over-dressed salads, shaky service, and ice-cold plates, or will they hold back? Will Commonwealth's community-bolstering aspirations wilt beneath a barrage of dismissive, incomprehensible tweets?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Stay tuned next week for some Q-and-A with Commonwealth folks.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12821/commonwealth-a-benevolent-business-blooms-part-i",
"authors": [
"5060"
],
"categories": [
"bayareabites_63",
"bayareabites_1875",
"bayareabites_2035",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_181"
],
"tags": [
"bayareabites_3951",
"bayareabites_3952",
"bayareabites_2748",
"bayareabites_3955",
"bayareabites_3954",
"bayareabites_3956",
"bayareabites_3950",
"bayareabites_3953",
"bayareabites_2311",
"bayareabites_3484"
],
"label": "bayareabites"
},
"bayareabites_12445": {
"type": "posts",
"id": "bayareabites_12445",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12445",
"score": null,
"sort": [
1271343611000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1271343611,
"format": "aside",
"disqusTitle": "Oakland's Trueburger",
"title": "Oakland's Trueburger",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/true-burger-restaurant.jpg\" alt=\"Trueburger restaurant\" title=\"Trueburger restaurant\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12453\">\u003cbr>\n\u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a>, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from cuts that are ground on the premises, shakes made with real ice cream (plus wonderful additions like actual bananas and peanut butter), all-beef kosher dogs that you can get topped with homemade chili and cheese, and truly nice people running the joint. What more could you ask for?\u003c/p>\n\u003cp>Greg Eng and Jason Low, both former sous chefs at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf Restaurant\u003c/a> in Oakland, wanted to open a restaurant that would appeal to everyone: young, old, middle aged, rich, working class and anything in between. Their goal was to provide high quality food that people loved to eat at affordable prices. After eating their a few times, I can vouch that they've succeeded. Eating at Trueburger is sort of like going back in time to one of those burger and shake restaurants that seemed to be in every town before fast food restaurants put them all out of business. Like Al's Diner in Happy Days or the hangout in Back to the Future, it serves American food made from real ingredients for regular people.\u003c/p>\n\u003cp>Located on Grand Avenue across the street and down a block from Lake Merritt, Trueburger is in the heart of downtown Oakland. When I asked Greg and Jason why they opened their restaurant in this location, they both enthusiastically told me that they live in Oakland and so wanted to invest in the city they mutually love. According to Greg, Oakland is the west coast's Brooklyn: it's a bit beat up and tarnished next to its glitzier and wealthier sister city of San Francisco, but filled with a talented and eclectic group of people who want and deserve great food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/fries-a-burger-and-a-dog.jpg\" alt=\"fries a burger and a dog\" title=\"fries a burger and a dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12446\">\u003c/p>\n\u003cp>So what can you find at Trueburger? \u003ca href=\"http://www.trueburgeroakland.com/trueburger_menu.pdf\" target=\"_blank\">The menu\u003c/a> is simple and direct because Greg and Jason wanted to focus on making a few items really well. Burgers, hot dogs, chili dogs, smoked chicken sausage, shakes, fries and salads. That's pretty much it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bacon-true-burger.jpg\" alt=\"bacon trueburger\" title=\"bacon trueburger\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12447\">\u003c/p>\n\u003cp>So far, my favorite item is the burger. Now, I should preface my review by saying that I am a finicky burger eater. I have a Three Little Bears mentality when it comes to hamburgers: not too thick (because then you can't taste the bun, cheese, and condiments) not too thin (because what's the point of a super thin burger?), but just right. Greg and Jason make their own meat patties -- the cuts they grind are a trade secret. I do know, however, that the meat is angus beef, not organic and not grass fed. All the meat is also ground at the restaurant. I've eaten two burgers there so far, and both were truly excellent. With an 80/20 meat/fat ratio that is just the perfect thickness and size, each burger bursts with real beef flavor. The buns are purchased from a local bakery in Berkeley. Fluffy with nooks inside, I could tell the buns are steam-baked and then laid on the grill just before they're served so they're crispy on the inside. The perfect vehicle for a good patty. For a little extra, you can top your burger with cheese, bacon, chili, or grilled onions.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/naked-hot-dog.jpg\" alt=\"naked hot dog\" title=\"naked hot dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12448\">\u003c/p>\n\u003cp>In addition to those amazing burgers, Trueburger also has hot dogs. My daughter Sophie really enjoyed the Naked Hot Dog, which is a plain large Hebrew National dog in a bun, but the Housemade Chili-Cheese Dog with diced onions and cheddar cheese made me go weak at the knees. The chili (cooked fresh each day) is made with meat and beans and lots of other ingredients that meld together into the perfect amalgamation to sit on a dog. Topped with their cheese sauce, and you have a poem on a bun. Yes, it's really that good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/french-fries.jpg\" alt=\"french fries\" title=\"french fries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12449\">\u003c/p>\n\u003cp>There aren't a lot of sides at Trueburger, but true to their goal, the few they have are done well. The fries are quite decent. Made from real potatoes (and not those frozen things a lot of other places use), they are soft and steamy on the inside and crispy and salty on the outside. You can have them plain, or topped with cheese sauce, chili or both. Trueburger also has locally-made pickles which are crispy and perfectly dilled. I was disappointed, however, that they didn't have onion rings as I think all good burger and dog places should have this item on the menu. Plus it's almost impossible to find a good onion ring, and I know Greg and Jason would make great ones. \u003c/p>\n\u003cp>Hamburgers and hot dogs aside, Trueburger is worth a visit for any shake-loving individual. Made from real vanilla and chocolate ice cream, Trueburger's shakes are thick and decadent. Yet what makes them really special is that you can add a variety of ingredients to them. So far, I've tried the vanilla banana, the vanilla caramel, and the vanilla orange cream -- all ridiculously delicious. You can also get a very nice root beer float (which my daughters loved). On my next stop I plan on trying one made with chocolate ice cream and peanut butter. Right now, you can choose to start your shake with vanilla or chocolate ice cream and then add up to 8 flavors (including malt), but once summer fruits are in season, Greg and Jason plan on adding other choices to the list. I can't wait to try blueberry and peach in June.\u003c/p>\n\u003cp>Oh yeah, there's also a 'Shroom Burger, smoked chicken sausage and three types of chopped salads. I can't imagine walking into Trueburger and not getting a hamburger or chili dog, but if you're interested in a healthier or vegetarian option, there's still plenty for you to eat.\u003c/p>\n\u003cp>Trueburger is open every weekday and Saturday for lunch, plus Thursday through Saturday evening for dinner. They have applied for a liquor license, so I'm hoping to have my chili dog with an ice cold beer in a few months, but for now Greg and Jason have an inspired selection of root beers and cream sodas on hand, as well as the standard soda fountain selection.\u003c/p>\n\u003cp>So if you're in the mood for a true burger -- homemade with a side of cheesy fries -- or a chili dog with a real ice cream shake, you need look no further than downtown Oakland.\u003c/p>\n\u003cp>\u003cstrong>Trueburger\u003cbr>\n146 Grand Avenue\u003cbr>\nOakland, CA 94612 \u003c/strong>\t\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=trueburger+oakland&sll=37.811507,-122.264025&sspn=0.011985,0.016115&gl=us&g=146+Grand+Ave.+++Oakland,+CA,+94612&ie=UTF8&hq=trueburger&hnear=Oakland,+CA&ll=37.811954,-122.264013&spn=0.023123,0.032229&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/trueburger\">@trueburger\u003c/a>\u003cbr>\nTrueburger on \u003ca href=\"http://www.facebook.com/permalink.php?story_fbid=104647552906307&id=186633031087#!/pages/Oakland-CA/Trueburger/186633031087?ref=nf\">Facebook\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday - Wednesday 11:00 - 2:30; Thursday - Friday 11:00 - 2:30 and 5:00 - 8:30; Saturdays 11:00 - 8:30; closed Sundays\u003c/p>\n\n",
"disqusIdentifier": "12445 http://blogs.kqed.org/bayareabites/?p=12445",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/15/true-burger/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1116,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 19
},
"modified": 1271360132,
"excerpt": "Trueburger, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from meat that is ground on the premises, shakes made with real ice cream (along with other stuff like actual bananas and peanut butter), all-beef kosher dogs that you can get with a side of homemade chili, and truly nice people running the joint. What more could you ask for?",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Trueburger, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from meat that is ground on the premises, shakes made with real ice cream (along with other stuff like actual bananas and peanut butter), all-beef kosher dogs that you can get with a side of homemade chili, and truly nice people running the joint. What more could you ask for?",
"title": "Oakland's Trueburger | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Oakland's Trueburger",
"datePublished": "2010-04-15T08:00:11-07:00",
"dateModified": "2010-04-15T12:35:32-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "true-burger",
"status": "publish",
"path": "/bayareabites/12445/true-burger",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/true-burger-restaurant.jpg\" alt=\"Trueburger restaurant\" title=\"Trueburger restaurant\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12453\">\u003cbr>\n\u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a>, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from cuts that are ground on the premises, shakes made with real ice cream (plus wonderful additions like actual bananas and peanut butter), all-beef kosher dogs that you can get topped with homemade chili and cheese, and truly nice people running the joint. What more could you ask for?\u003c/p>\n\u003cp>Greg Eng and Jason Low, both former sous chefs at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf Restaurant\u003c/a> in Oakland, wanted to open a restaurant that would appeal to everyone: young, old, middle aged, rich, working class and anything in between. Their goal was to provide high quality food that people loved to eat at affordable prices. After eating their a few times, I can vouch that they've succeeded. Eating at Trueburger is sort of like going back in time to one of those burger and shake restaurants that seemed to be in every town before fast food restaurants put them all out of business. Like Al's Diner in Happy Days or the hangout in Back to the Future, it serves American food made from real ingredients for regular people.\u003c/p>\n\u003cp>Located on Grand Avenue across the street and down a block from Lake Merritt, Trueburger is in the heart of downtown Oakland. When I asked Greg and Jason why they opened their restaurant in this location, they both enthusiastically told me that they live in Oakland and so wanted to invest in the city they mutually love. According to Greg, Oakland is the west coast's Brooklyn: it's a bit beat up and tarnished next to its glitzier and wealthier sister city of San Francisco, but filled with a talented and eclectic group of people who want and deserve great food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/fries-a-burger-and-a-dog.jpg\" alt=\"fries a burger and a dog\" title=\"fries a burger and a dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12446\">\u003c/p>\n\u003cp>So what can you find at Trueburger? \u003ca href=\"http://www.trueburgeroakland.com/trueburger_menu.pdf\" target=\"_blank\">The menu\u003c/a> is simple and direct because Greg and Jason wanted to focus on making a few items really well. Burgers, hot dogs, chili dogs, smoked chicken sausage, shakes, fries and salads. That's pretty much it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bacon-true-burger.jpg\" alt=\"bacon trueburger\" title=\"bacon trueburger\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12447\">\u003c/p>\n\u003cp>So far, my favorite item is the burger. Now, I should preface my review by saying that I am a finicky burger eater. I have a Three Little Bears mentality when it comes to hamburgers: not too thick (because then you can't taste the bun, cheese, and condiments) not too thin (because what's the point of a super thin burger?), but just right. Greg and Jason make their own meat patties -- the cuts they grind are a trade secret. I do know, however, that the meat is angus beef, not organic and not grass fed. All the meat is also ground at the restaurant. I've eaten two burgers there so far, and both were truly excellent. With an 80/20 meat/fat ratio that is just the perfect thickness and size, each burger bursts with real beef flavor. The buns are purchased from a local bakery in Berkeley. Fluffy with nooks inside, I could tell the buns are steam-baked and then laid on the grill just before they're served so they're crispy on the inside. The perfect vehicle for a good patty. For a little extra, you can top your burger with cheese, bacon, chili, or grilled onions.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/naked-hot-dog.jpg\" alt=\"naked hot dog\" title=\"naked hot dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12448\">\u003c/p>\n\u003cp>In addition to those amazing burgers, Trueburger also has hot dogs. My daughter Sophie really enjoyed the Naked Hot Dog, which is a plain large Hebrew National dog in a bun, but the Housemade Chili-Cheese Dog with diced onions and cheddar cheese made me go weak at the knees. The chili (cooked fresh each day) is made with meat and beans and lots of other ingredients that meld together into the perfect amalgamation to sit on a dog. Topped with their cheese sauce, and you have a poem on a bun. Yes, it's really that good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/french-fries.jpg\" alt=\"french fries\" title=\"french fries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12449\">\u003c/p>\n\u003cp>There aren't a lot of sides at Trueburger, but true to their goal, the few they have are done well. The fries are quite decent. Made from real potatoes (and not those frozen things a lot of other places use), they are soft and steamy on the inside and crispy and salty on the outside. You can have them plain, or topped with cheese sauce, chili or both. Trueburger also has locally-made pickles which are crispy and perfectly dilled. I was disappointed, however, that they didn't have onion rings as I think all good burger and dog places should have this item on the menu. Plus it's almost impossible to find a good onion ring, and I know Greg and Jason would make great ones. \u003c/p>\n\u003cp>Hamburgers and hot dogs aside, Trueburger is worth a visit for any shake-loving individual. Made from real vanilla and chocolate ice cream, Trueburger's shakes are thick and decadent. Yet what makes them really special is that you can add a variety of ingredients to them. So far, I've tried the vanilla banana, the vanilla caramel, and the vanilla orange cream -- all ridiculously delicious. You can also get a very nice root beer float (which my daughters loved). On my next stop I plan on trying one made with chocolate ice cream and peanut butter. Right now, you can choose to start your shake with vanilla or chocolate ice cream and then add up to 8 flavors (including malt), but once summer fruits are in season, Greg and Jason plan on adding other choices to the list. I can't wait to try blueberry and peach in June.\u003c/p>\n\u003cp>Oh yeah, there's also a 'Shroom Burger, smoked chicken sausage and three types of chopped salads. I can't imagine walking into Trueburger and not getting a hamburger or chili dog, but if you're interested in a healthier or vegetarian option, there's still plenty for you to eat.\u003c/p>\n\u003cp>Trueburger is open every weekday and Saturday for lunch, plus Thursday through Saturday evening for dinner. They have applied for a liquor license, so I'm hoping to have my chili dog with an ice cold beer in a few months, but for now Greg and Jason have an inspired selection of root beers and cream sodas on hand, as well as the standard soda fountain selection.\u003c/p>\n\u003cp>So if you're in the mood for a true burger -- homemade with a side of cheesy fries -- or a chili dog with a real ice cream shake, you need look no further than downtown Oakland.\u003c/p>\n\u003cp>\u003cstrong>Trueburger\u003cbr>\n146 Grand Avenue\u003cbr>\nOakland, CA 94612 \u003c/strong>\t\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=trueburger+oakland&sll=37.811507,-122.264025&sspn=0.011985,0.016115&gl=us&g=146+Grand+Ave.+++Oakland,+CA,+94612&ie=UTF8&hq=trueburger&hnear=Oakland,+CA&ll=37.811954,-122.264013&spn=0.023123,0.032229&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/trueburger\">@trueburger\u003c/a>\u003cbr>\nTrueburger on \u003ca href=\"http://www.facebook.com/permalink.php?story_fbid=104647552906307&id=186633031087#!/pages/Oakland-CA/Trueburger/186633031087?ref=nf\">Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday - Wednesday 11:00 - 2:30; Thursday - Friday 11:00 - 2:30 and 5:00 - 8:30; Saturdays 11:00 - 8:30; closed Sundays\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12445/true-burger",
"authors": [
"5016"
],
"categories": [
"bayareabites_109",
"bayareabites_1875",
"bayareabites_1807",
"bayareabites_10"
],
"tags": [
"bayareabites_3811",
"bayareabites_787",
"bayareabites_2346",
"bayareabites_3810",
"bayareabites_14757",
"bayareabites_3875"
],
"label": "bayareabites"
},
"bayareabites_12422": {
"type": "posts",
"id": "bayareabites_12422",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12422",
"score": null,
"sort": [
1271169354000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1271169354,
"format": "aside",
"disqusTitle": "Ad Hoc: Temporary Relief From Fragapane Phobia",
"title": "Ad Hoc: Temporary Relief From Fragapane Phobia",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ad-hoc500.jpg\" alt=\"ad hoc meal\" title=\"ad hoc meal\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-12432\">\u003cbr>\nOn Sunday, I celebrated my birthday -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Vincent_Gallo\">Vincent Gallo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Joss_Stone\">Joss Stone\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Skakel_Kennedy\">Ethel Kennedy\u003c/a>. When I was a child, birthday fetes were pretty sloppy, far wilder than any of the parties I attended in high school or college. They went down at the zoo, parks, public pools, and pizza buffets, where sweaty kids, red-faced from exertion and sauce, bounced around and challenged each other to contests of consumption. There was always cake, homemade at mine. While sweets have never been my thing, leftover cake for breakfast -- straight from the fridge, with hard cold frosting that peels right off -- was an irresistible coda to the annual gathering, so appealing that, on several occasions, in a rare greedy moment, I actually asked my mom to bake and stow away a second cake -- just in case my friends managed to vaporize the first. \u003c/p>\n\u003cp>I don't remember specific birthday parties so well. Somewhere along the way, they stopped happening, probably when dessert-oriented affairs lost their luster -- and I stopped caring about getting older in the first place. Years unfolded like symphonies then, long, meandering and dense, narratives stretching out, passing through movements, moods and phases. Now, they are proggy rock productions, half as long yet still intricate and hefty. Ten birthdays from Sunday, they will be pop songs, economical, straight to the point -- verse, chorus, verse, chorus, bridge, chorus, out. \u003c/p>\n\u003cp>My birthday was a big one, a landmark -- or so I have been told. No one over 35 sympathizes when someone whines about turning 30. \"Big deal\" and \"get over it\" are common responses. At the corner store on Friday, I was buying some beer. \"So, how old are you, bro?\" the cashier suddenly asked -- a now familiar casual alternative to actually requesting identification. I told him I was a few days away from turning 30, and he groaned. \"Bro, 30 blows,\" he sighed, shaking his head, dropping my six-pack into a paper bag. \"My 20s were awesome, and then it went downhill.\" I shrugged. \"I'm don't care,\" I said. \"But, you know -- I'm 32, and you're just 30,\" he added helpfully -- hopefully starting to feel like an idiot. \"It won't be too bad.\"\u003c/p>\n\u003cp>The arrival of spring wasn't always about green garlic, favas, fresh peas, asparagus, and the start of the N.B.A. playoffs. Beginning with my 25th -- a silly excuse for a milestone, really -- it revolved around anticipating and dreading my birthday -- so much that I actually tried to keep the date a secret for a while. I have come a long way. Now, I realize though that my problem with birthdays isn't so much an aversion to growing older as the idea of celebrating the passage of time so personally. I don't want my friends to gather and toast me just because I'm a littler older. I don't want to be the center of that kind of attention. Some people organize dinners for themselves, invite everyone they know to bars, and throw house parties. Me, I only want to get away. \u003c/p>\n\u003cp>This past weekend, instead of donning skins and venturing off into the woods alone to nibble rodents and pick berries, I faced the dawn of my fourth decade with calm and an appropriate aura of maturity. I went to Wine Country with my girlfriend, but we did not go to wineries, take hikes, or shop. Instead, we watched cooking shows and basketball from a bed at a Best Western smelling fairly strongly of cat, sweat and old coffee, napped, and left our dark little room only to eat -- at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\">Thomas Keller\u003c/a>'s two-and-a-half-year-old restaurant in \u003ca href=\"http://en.wikipedia.org/wiki/Yountville,_California\">Yountville\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Offering a single family-style menu on every night that it is open, Ad Hoc suits a birthday dinner. The four-course menu -- a salad, an entree, a cheese, and a dessert -- is announced via email every morning. Unless you have a dietary aversion to something, you eat what is offered. The relative inflexibility of a meal at Ad Hoc evokes the inevitable march of birthdays. You don't get to choose how fast you get older; you just age. If you make a reservation three months in advance, and you find out veal will be served, and you happen not to like veal, you either stay home or give veal another chance. \u003c/p>\n\u003cp>Downtown Yountville didn't impress me much. As we rolled through, the buildings seemed silly and new, as if part of a set. Even signs pointing out places of note rubbed me the wrong way. They were narrow wooden rectangles, the names printed or carved on in quirky fonts, reminiscent of signage at campsites and in tourist-heavy Gold Rush towns. As we crossed Washington St., ambling towards the restaurant, a middle-aged man in a two-tone North Face jacket -- literally, a city slicker -- walked past with his party. \"I'm gonna retire here,\" he said emphatically to the woman with an arm tucked under his. I would rather chug acid rain, I thought, as a few ominous drops splashed symbolically from the sky. Yet when we stepped into Ad Hoc, all gripes vanished. Warm, hungry, we sat down at our table, and just as I flung open the brown folder containing the wine list, the opening strains of Michael Jackson's Beethoven-indebted \u003ca href=\"http://www.metacafe.com/watch/sy-13406417/michael_jackson_will_you_be_there_official_music_video/\">\"Will You Be There\"\u003c/a> wafted over from invisible stereo speakers like steam rolling off a roast. Despite its popcorn-spiritual lyrical heft, hearing it at that moment made me feel quite peaceful, comfortable with my impending birthday, and even more overjoyed than usual to be spending it with the person sitting across from me.\u003c/p>\n\u003cp>The salad and a flute of Cremant du Jura arrived before I could feel too weird about digging a song off the \u003ca href=\"http://en.wikipedia.org/wiki/Free_Willy\">Free Willy\u003c/a> soundtrack. The salad was the kind of California comfort food Californians should be proud of. Every ingredient was beautiful, presented artfully, and perfectly cooked. The beans were leprechaun-green, simultaneously snappy and slippery. There were sweet pale green apple slices, curling wafers of rose-colored radish, thicker potato coins, soft and creamy, melting flakes of salt, frisee and fried polenta cubes, crusty brown on the outside, still oozing within. It was actually exciting, a humble masterpiece. With lovely, harmonious flavors, the dish celebrated produce but without an dulling, dogmatic degree of simplicity and purity. An herb-crusted lamb sirloin followed, majestic pink hunks over pine nuts, golden raisins, buttered barley, and rainbow chard in a silver serving dish, and, after that, a raw milk \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=VERMAYR\">\"Vermont Ayr,\"\u003c/a> nutty and sour, perfect with roasted almonds, pistachios, and pecans, and drizzles of orange blossom honey. The dinner ended with a light, creamy bread pudding studded with croissant chunks, chocolate chips and bits of medjool date. The evening concluded with an episode of \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef\u003c/a> back at the hotel. \u003c/p>\n\u003cp>In the morning, we ate a free continental breakfast at the \u003ca href=\"http://www.mariecallenders.com/\">Marie Callender's\u003c/a> across from the inn. We drove home in a gale of rain, planning to stop at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for cheap sushi and groceries before heading into San Francisco.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I thought about Ad Hoc on the way home. In that it was originally conceived as a temporary establishment, the restaurant sort of evokes life itself. Life is, of course, very temporary. It starts, sometimes accidentally, often unsurely, and you don't know when it will end. Hopefully, it keeps going, each birthday ticking off another little notch in time's passing, ending only after you get to do most of the things you want to do. Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. I feel privileged to do the same. \u003c/p>\n\n",
"disqusIdentifier": "12422 http://blogs.kqed.org/bayareabites/?p=12422",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/13/ad-hoc-temporary-relief-from-fragapane-phobia/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1331,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1271169354,
"excerpt": "Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. It's a privilege to do the same. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. It's a privilege to do the same. ",
"title": "Ad Hoc: Temporary Relief From Fragapane Phobia | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Ad Hoc: Temporary Relief From Fragapane Phobia",
"datePublished": "2010-04-13T07:35:54-07:00",
"dateModified": "2010-04-13T07:35:54-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "ad-hoc-temporary-relief-from-fragapane-phobia",
"status": "publish",
"path": "/bayareabites/12422/ad-hoc-temporary-relief-from-fragapane-phobia",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/ad-hoc500.jpg\" alt=\"ad hoc meal\" title=\"ad hoc meal\" width=\"500\" height=\"400\" class=\"alignnone size-full wp-image-12432\">\u003cbr>\nOn Sunday, I celebrated my birthday -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Vincent_Gallo\">Vincent Gallo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Joss_Stone\">Joss Stone\u003c/a>, and \u003ca href=\"http://en.wikipedia.org/wiki/Ethel_Skakel_Kennedy\">Ethel Kennedy\u003c/a>. When I was a child, birthday fetes were pretty sloppy, far wilder than any of the parties I attended in high school or college. They went down at the zoo, parks, public pools, and pizza buffets, where sweaty kids, red-faced from exertion and sauce, bounced around and challenged each other to contests of consumption. There was always cake, homemade at mine. While sweets have never been my thing, leftover cake for breakfast -- straight from the fridge, with hard cold frosting that peels right off -- was an irresistible coda to the annual gathering, so appealing that, on several occasions, in a rare greedy moment, I actually asked my mom to bake and stow away a second cake -- just in case my friends managed to vaporize the first. \u003c/p>\n\u003cp>I don't remember specific birthday parties so well. Somewhere along the way, they stopped happening, probably when dessert-oriented affairs lost their luster -- and I stopped caring about getting older in the first place. Years unfolded like symphonies then, long, meandering and dense, narratives stretching out, passing through movements, moods and phases. Now, they are proggy rock productions, half as long yet still intricate and hefty. Ten birthdays from Sunday, they will be pop songs, economical, straight to the point -- verse, chorus, verse, chorus, bridge, chorus, out. \u003c/p>\n\u003cp>My birthday was a big one, a landmark -- or so I have been told. No one over 35 sympathizes when someone whines about turning 30. \"Big deal\" and \"get over it\" are common responses. At the corner store on Friday, I was buying some beer. \"So, how old are you, bro?\" the cashier suddenly asked -- a now familiar casual alternative to actually requesting identification. I told him I was a few days away from turning 30, and he groaned. \"Bro, 30 blows,\" he sighed, shaking his head, dropping my six-pack into a paper bag. \"My 20s were awesome, and then it went downhill.\" I shrugged. \"I'm don't care,\" I said. \"But, you know -- I'm 32, and you're just 30,\" he added helpfully -- hopefully starting to feel like an idiot. \"It won't be too bad.\"\u003c/p>\n\u003cp>The arrival of spring wasn't always about green garlic, favas, fresh peas, asparagus, and the start of the N.B.A. playoffs. Beginning with my 25th -- a silly excuse for a milestone, really -- it revolved around anticipating and dreading my birthday -- so much that I actually tried to keep the date a secret for a while. I have come a long way. Now, I realize though that my problem with birthdays isn't so much an aversion to growing older as the idea of celebrating the passage of time so personally. I don't want my friends to gather and toast me just because I'm a littler older. I don't want to be the center of that kind of attention. Some people organize dinners for themselves, invite everyone they know to bars, and throw house parties. Me, I only want to get away. \u003c/p>\n\u003cp>This past weekend, instead of donning skins and venturing off into the woods alone to nibble rodents and pick berries, I faced the dawn of my fourth decade with calm and an appropriate aura of maturity. I went to Wine Country with my girlfriend, but we did not go to wineries, take hikes, or shop. Instead, we watched cooking shows and basketball from a bed at a Best Western smelling fairly strongly of cat, sweat and old coffee, napped, and left our dark little room only to eat -- at \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Thomas_Keller\">Thomas Keller\u003c/a>'s two-and-a-half-year-old restaurant in \u003ca href=\"http://en.wikipedia.org/wiki/Yountville,_California\">Yountville\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Offering a single family-style menu on every night that it is open, Ad Hoc suits a birthday dinner. The four-course menu -- a salad, an entree, a cheese, and a dessert -- is announced via email every morning. Unless you have a dietary aversion to something, you eat what is offered. The relative inflexibility of a meal at Ad Hoc evokes the inevitable march of birthdays. You don't get to choose how fast you get older; you just age. If you make a reservation three months in advance, and you find out veal will be served, and you happen not to like veal, you either stay home or give veal another chance. \u003c/p>\n\u003cp>Downtown Yountville didn't impress me much. As we rolled through, the buildings seemed silly and new, as if part of a set. Even signs pointing out places of note rubbed me the wrong way. They were narrow wooden rectangles, the names printed or carved on in quirky fonts, reminiscent of signage at campsites and in tourist-heavy Gold Rush towns. As we crossed Washington St., ambling towards the restaurant, a middle-aged man in a two-tone North Face jacket -- literally, a city slicker -- walked past with his party. \"I'm gonna retire here,\" he said emphatically to the woman with an arm tucked under his. I would rather chug acid rain, I thought, as a few ominous drops splashed symbolically from the sky. Yet when we stepped into Ad Hoc, all gripes vanished. Warm, hungry, we sat down at our table, and just as I flung open the brown folder containing the wine list, the opening strains of Michael Jackson's Beethoven-indebted \u003ca href=\"http://www.metacafe.com/watch/sy-13406417/michael_jackson_will_you_be_there_official_music_video/\">\"Will You Be There\"\u003c/a> wafted over from invisible stereo speakers like steam rolling off a roast. Despite its popcorn-spiritual lyrical heft, hearing it at that moment made me feel quite peaceful, comfortable with my impending birthday, and even more overjoyed than usual to be spending it with the person sitting across from me.\u003c/p>\n\u003cp>The salad and a flute of Cremant du Jura arrived before I could feel too weird about digging a song off the \u003ca href=\"http://en.wikipedia.org/wiki/Free_Willy\">Free Willy\u003c/a> soundtrack. The salad was the kind of California comfort food Californians should be proud of. Every ingredient was beautiful, presented artfully, and perfectly cooked. The beans were leprechaun-green, simultaneously snappy and slippery. There were sweet pale green apple slices, curling wafers of rose-colored radish, thicker potato coins, soft and creamy, melting flakes of salt, frisee and fried polenta cubes, crusty brown on the outside, still oozing within. It was actually exciting, a humble masterpiece. With lovely, harmonious flavors, the dish celebrated produce but without an dulling, dogmatic degree of simplicity and purity. An herb-crusted lamb sirloin followed, majestic pink hunks over pine nuts, golden raisins, buttered barley, and rainbow chard in a silver serving dish, and, after that, a raw milk \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=VERMAYR\">\"Vermont Ayr,\"\u003c/a> nutty and sour, perfect with roasted almonds, pistachios, and pecans, and drizzles of orange blossom honey. The dinner ended with a light, creamy bread pudding studded with croissant chunks, chocolate chips and bits of medjool date. The evening concluded with an episode of \u003ca href=\"http://www.foodnetwork.com/iron-chef-america/index.html\">Iron Chef\u003c/a> back at the hotel. \u003c/p>\n\u003cp>In the morning, we ate a free continental breakfast at the \u003ca href=\"http://www.mariecallenders.com/\">Marie Callender's\u003c/a> across from the inn. We drove home in a gale of rain, planning to stop at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for cheap sushi and groceries before heading into San Francisco.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I thought about Ad Hoc on the way home. In that it was originally conceived as a temporary establishment, the restaurant sort of evokes life itself. Life is, of course, very temporary. It starts, sometimes accidentally, often unsurely, and you don't know when it will end. Hopefully, it keeps going, each birthday ticking off another little notch in time's passing, ending only after you get to do most of the things you want to do. Ad Hoc has kept going, much longer than Keller anticipated it would. It turned out to be fun, a winning concept -- unique, exciting, and relatively affordable -- so it was not swiftly reconfigured as a burger joint or another Keller-ific experiment. It was allowed to simply continue, to breathe and evolve. I feel privileged to do the same. \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12422/ad-hoc-temporary-relief-from-fragapane-phobia",
"authors": [
"5060"
],
"categories": [
"bayareabites_63",
"bayareabites_1763",
"bayareabites_1807",
"bayareabites_61"
],
"tags": [
"bayareabites_3786",
"bayareabites_3791",
"bayareabites_3799",
"bayareabites_200",
"bayareabites_3787",
"bayareabites_3788",
"bayareabites_3789"
],
"label": "bayareabites"
},
"bayareabites_12335": {
"type": "posts",
"id": "bayareabites_12335",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12335",
"score": null,
"sort": [
1271098168000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1271098168,
"format": "aside",
"disqusTitle": "Arizmendi Rocks San Rafael's Bakery Scene",
"title": "Arizmendi Rocks San Rafael's Bakery Scene",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39001.jpg\" alt=\"Arizmendi San Rafael\" title=\"Arizmendi San Rafael\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12351\">\u003cbr>\n\u003cem>Arizmendi San Rafael finally opened April 6th!\u003c/em>\u003c/p>\n\u003cp>I've been looking forward to this bakery opening for months. Seasons, actually. You see, it's not that we don't have \u003ca href=\"http://fourthstreet.arizmendi.coop/content/flavor-without-regret\">Arizmendi \u003c/a>in the city. We do. And it's fantastic--although on the opposite end of town from where I live. But my mom is a quick hop from the new location in San Rafael and I find myself at her house often because a) she's cool, b) she cooks for me and c) she has much better cable and cute dogs. So when I heard that Arizmendi had finally opened this week, I made a point to cruise on over and check it out. All in the name of research.\u003c/p>\n\u003cp>If you're not familiar with Arizmendi, they're not only an incredible bakery but they use a very cool worker cooperative business model. Over thirty years ago now, Berkeley's worker-owned, \u003ca href=\"http://cheeseboardcollective.coop/index.html\">Cheeseboard\u003c/a> cooperative opened. The model was so succesful that they helped open another bakery in Oakland that year--Arizmendi on Lakeshore Avenue was born. The rest is history. So without going into too much detail on the ins and outs of cooperatives (although it's quite fascinating), in short everyone weighs in on decisions ranging from opening hours to new pizza flavors. \u003c/p>\n\u003cp>Part of their mission statement reads:\u003c/p>\n\u003cblockquote>\u003cp>Acting on the belief that beneficial change can come through collective action, we are a worker-owned and democratically-operated bakery cooperative. We make decisions by consensus and we share all of the business tasks, responsibilities, benefits, and risks, while being accountable to each other.\u003c/p>\u003c/blockquote>\n\u003cp>Call me crazy but this sense of care and ownership shines through in the product. Without a doubt. In the San Rafael store, this passion is immediately detectable. While I was expecting a more watered-down Arizmendi experience that would possibly cater to a different, more suburban clientele, I was pleasantly surprised.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a peek at what I found: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Bakers.jpg\" alt=\"Arizmendi bread bakers\" title=\"Arizmendi bread bakers\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-12338\">\u003cbr>\n\u003cem>Arizemndi bakers preparing loaves of multi-grain bread\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39131.jpg\" alt=\"Arizmendi Customers\" title=\"Arizmendi Customers\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12352\">\u003cbr>\n\u003cem>Customers. Many, many happy customers \u003c/em>\u003c/p>\n\u003cp>When I was chatting with the bakers, they mentioned that the San Rafael store's opening day was Arizmendi's biggest ever (they have East Bay and San Francisco locations as well). It was apparent on my first visit that the excitment had yet to wane. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Morning-Pastries.jpg\" alt=\"Morning Pastries\" title=\"Morning Pastries\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-12340\">\u003cbr>\n\u003cem>You'll see all of your Arizmendi favorites, including the english muffin and corn cherry scone!\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAnd a new discovery for me--intrigued by the name, I had to try one:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3921.jpg\" alt=\"The Chocolate Thing\" title=\"The Chocolate Thing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12342\">\u003cbr>\n\u003cem>\"The Chocolate Thing,\" a simple, yeasted breakfast bun generously studded with chocolate\u003c/em>\u003c/p>\n\u003cp>So while I visited the San Rafael shop for a few breakfast treats, there's a lot more going on at Arizmendi. They do incredible pizzas--you can check online for their \u003ca href=\"http://fourthstreet.arizmendi.coop/pizza-calendar\">pizza of the day \u003c/a>and pop in to buy a slice or a light-baked pie to finish baking at home. They also do artisan breads, simple cookies, and coffee drinks using \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> beans. The San Rafael location has a spacious eating area to lounge and catch up with a good book or just people watch from of their huge street-side location. And if, much like me, you can never have too many morning pastries, here are a few additional suggestions. I can attest to their greatness: \u003c/p>\n\u003cul>\n\u003cli>Corn Cherry scone: a simple, delightful combination. Crumbly. A little bit savory, a little bit sweet. \u003c/li>\n\u003cli>Homemade english muffin. Enough said. \u003c/li>\n\u003cli>Pecan Roll: This is a nice one to share with your breakfast buddy. Light yeasty dough, nuts, caramel flavor. \u003c/li>\n\u003cli>\nChocolate Chip Cookies: This is not a fluffy, airy cookie. It's rather flat, dense, and generously strewn with chunks of chocolate. One of my favorite chocolate chip cookies around. And yes, I realize for most people this wouldn't be considered a morning pastry...\u003c/li>\u003c/ul>\n\n\u003cp>Generally speaking, each Arizmendi location will have a few specialties that they only do at that location. I chatted with the bakers to see what would be uniquely San Rafael and they said it was just too early to tell at this point. They wanted to start with the standard, successful line of Arizmendi products and give themselves some time to get to know the customers, the location, and what's really popular. As of now, the pizza has been a huge hit (after all, where can you grab a quick lunch right downtown?) and the morning pastry crowd is growing each day. They hinted that there's a good chance you may see them rockin' the Marin Farmer's Market in the coming months, too. So there's a lot to look forward to. But it's safe to say I'm satisfied with the here and now: they're open, they've got the best scone in town, and I've got a pizza in my fridge waiting to be baked off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arizmendi San Rafael \u003c/strong>\u003cbr>\n(See their \u003ca href=\"http://www.arizmendibakery.org/\">website\u003c/a> for other Bay Area locations)\u003cbr>\n1002 Fourth St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 456-4093\u003cbr>\nHours: Closed Mon.; Tues.-Fri: 7am-7pm; Sat. 8am-7pm; Sun. 8am-4pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/Arizmendi_SR\">@Arizmendi_SR\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "12335 http://blogs.kqed.org/bayareabites/?p=12335",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/12/arizmendi-rocks-san-rafaels-bakery-scene/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 847,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 16
},
"modified": 1271098168,
"excerpt": "After months and months of driving slowly down 4th Street to access the evolving storefront, Arizmendi San Rafael is finally open and already drawing in crowds and attracting a new set of faithful customers. I explored the new location one morning to see what they were doing differently in San Rafael. You'll see many favorites, from the Cherry Corn Scone to the Wolverine Rolls--and, of course, that pizza. San Francisco and East Bay Arizmendi fans would approve. This is the real deal.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "After months and months of driving slowly down 4th Street to access the evolving storefront, Arizmendi San Rafael is finally open and already drawing in crowds and attracting a new set of faithful customers. I explored the new location one morning to see what they were doing differently in San Rafael. You'll see many favorites, from the Cherry Corn Scone to the Wolverine Rolls--and, of course, that pizza. San Francisco and East Bay Arizmendi fans would approve. This is the real deal.",
"title": "Arizmendi Rocks San Rafael's Bakery Scene | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Arizmendi Rocks San Rafael's Bakery Scene",
"datePublished": "2010-04-12T11:49:28-07:00",
"dateModified": "2010-04-12T11:49:28-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "arizmendi-rocks-san-rafaels-bakery-scene",
"status": "publish",
"path": "/bayareabites/12335/arizmendi-rocks-san-rafaels-bakery-scene",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39001.jpg\" alt=\"Arizmendi San Rafael\" title=\"Arizmendi San Rafael\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12351\">\u003cbr>\n\u003cem>Arizmendi San Rafael finally opened April 6th!\u003c/em>\u003c/p>\n\u003cp>I've been looking forward to this bakery opening for months. Seasons, actually. You see, it's not that we don't have \u003ca href=\"http://fourthstreet.arizmendi.coop/content/flavor-without-regret\">Arizmendi \u003c/a>in the city. We do. And it's fantastic--although on the opposite end of town from where I live. But my mom is a quick hop from the new location in San Rafael and I find myself at her house often because a) she's cool, b) she cooks for me and c) she has much better cable and cute dogs. So when I heard that Arizmendi had finally opened this week, I made a point to cruise on over and check it out. All in the name of research.\u003c/p>\n\u003cp>If you're not familiar with Arizmendi, they're not only an incredible bakery but they use a very cool worker cooperative business model. Over thirty years ago now, Berkeley's worker-owned, \u003ca href=\"http://cheeseboardcollective.coop/index.html\">Cheeseboard\u003c/a> cooperative opened. The model was so succesful that they helped open another bakery in Oakland that year--Arizmendi on Lakeshore Avenue was born. The rest is history. So without going into too much detail on the ins and outs of cooperatives (although it's quite fascinating), in short everyone weighs in on decisions ranging from opening hours to new pizza flavors. \u003c/p>\n\u003cp>Part of their mission statement reads:\u003c/p>\n\u003cblockquote>\u003cp>Acting on the belief that beneficial change can come through collective action, we are a worker-owned and democratically-operated bakery cooperative. We make decisions by consensus and we share all of the business tasks, responsibilities, benefits, and risks, while being accountable to each other.\u003c/p>\u003c/blockquote>\n\u003cp>Call me crazy but this sense of care and ownership shines through in the product. Without a doubt. In the San Rafael store, this passion is immediately detectable. While I was expecting a more watered-down Arizmendi experience that would possibly cater to a different, more suburban clientele, I was pleasantly surprised.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's a peek at what I found: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Bakers.jpg\" alt=\"Arizmendi bread bakers\" title=\"Arizmendi bread bakers\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-12338\">\u003cbr>\n\u003cem>Arizemndi bakers preparing loaves of multi-grain bread\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39131.jpg\" alt=\"Arizmendi Customers\" title=\"Arizmendi Customers\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12352\">\u003cbr>\n\u003cem>Customers. Many, many happy customers \u003c/em>\u003c/p>\n\u003cp>When I was chatting with the bakers, they mentioned that the San Rafael store's opening day was Arizmendi's biggest ever (they have East Bay and San Francisco locations as well). It was apparent on my first visit that the excitment had yet to wane. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Morning-Pastries.jpg\" alt=\"Morning Pastries\" title=\"Morning Pastries\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-12340\">\u003cbr>\n\u003cem>You'll see all of your Arizmendi favorites, including the english muffin and corn cherry scone!\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAnd a new discovery for me--intrigued by the name, I had to try one:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3921.jpg\" alt=\"The Chocolate Thing\" title=\"The Chocolate Thing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12342\">\u003cbr>\n\u003cem>\"The Chocolate Thing,\" a simple, yeasted breakfast bun generously studded with chocolate\u003c/em>\u003c/p>\n\u003cp>So while I visited the San Rafael shop for a few breakfast treats, there's a lot more going on at Arizmendi. They do incredible pizzas--you can check online for their \u003ca href=\"http://fourthstreet.arizmendi.coop/pizza-calendar\">pizza of the day \u003c/a>and pop in to buy a slice or a light-baked pie to finish baking at home. They also do artisan breads, simple cookies, and coffee drinks using \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> beans. The San Rafael location has a spacious eating area to lounge and catch up with a good book or just people watch from of their huge street-side location. And if, much like me, you can never have too many morning pastries, here are a few additional suggestions. I can attest to their greatness: \u003c/p>\n\u003cul>\n\u003cli>Corn Cherry scone: a simple, delightful combination. Crumbly. A little bit savory, a little bit sweet. \u003c/li>\n\u003cli>Homemade english muffin. Enough said. \u003c/li>\n\u003cli>Pecan Roll: This is a nice one to share with your breakfast buddy. Light yeasty dough, nuts, caramel flavor. \u003c/li>\n\u003cli>\nChocolate Chip Cookies: This is not a fluffy, airy cookie. It's rather flat, dense, and generously strewn with chunks of chocolate. One of my favorite chocolate chip cookies around. And yes, I realize for most people this wouldn't be considered a morning pastry...\u003c/li>\u003c/ul>\n\n\u003cp>Generally speaking, each Arizmendi location will have a few specialties that they only do at that location. I chatted with the bakers to see what would be uniquely San Rafael and they said it was just too early to tell at this point. They wanted to start with the standard, successful line of Arizmendi products and give themselves some time to get to know the customers, the location, and what's really popular. As of now, the pizza has been a huge hit (after all, where can you grab a quick lunch right downtown?) and the morning pastry crowd is growing each day. They hinted that there's a good chance you may see them rockin' the Marin Farmer's Market in the coming months, too. So there's a lot to look forward to. But it's safe to say I'm satisfied with the here and now: they're open, they've got the best scone in town, and I've got a pizza in my fridge waiting to be baked off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arizmendi San Rafael \u003c/strong>\u003cbr>\n(See their \u003ca href=\"http://www.arizmendibakery.org/\">website\u003c/a> for other Bay Area locations)\u003cbr>\n1002 Fourth St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 456-4093\u003cbr>\nHours: Closed Mon.; Tues.-Fri: 7am-7pm; Sat. 8am-7pm; Sun. 8am-4pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/Arizmendi_SR\">@Arizmendi_SR\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12335/arizmendi-rocks-san-rafaels-bakery-scene",
"authors": [
"5072"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_1875",
"bayareabites_1807"
],
"tags": [
"bayareabites_723",
"bayareabites_843",
"bayareabites_477",
"bayareabites_367",
"bayareabites_443"
],
"label": "bayareabites"
},
"bayareabites_12198": {
"type": "posts",
"id": "bayareabites_12198",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12198",
"score": null,
"sort": [
1270655849000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1270655849,
"format": "aside",
"disqusTitle": "Scouting John Waters' San Francisco Food Stops ",
"title": "Scouting John Waters' San Francisco Food Stops ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/john-waters500.jpg\" alt=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" title=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12215\">\u003cbr>\n\u003cem>\u003cstrong>John Waters at the 2009 Folsom Street Fair in San Francisco.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>One of the reasons why celebrities like cult-film maker John Waters love San Francisco is that the Bay Area tends to not fawn and make a big deal of their presence. The film director, writer, conceptual artist and \u003ca href=\"http://www.baltimoresun.com/topic/entertainment/movies/john-waters-PECLB004183.topic\">Pope of Trash\u003c/a> Waters may have fallen for our hometown enough to call it home (if only on a part-time basis). Two years ago, he decided to buy a place in Nob Hill, according to a \u003ca href=\"http://articles.sfgate.com/2010-01-27/entertainment/17835984_1_john-waters-modern-art-public-transportation\">San Francisco Chronicle report by Catherine Bigelow\u003c/a> in January this year. Bigelow described Waters first visit to the Jeannette Etheredge owned North Beach watering hole, \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/toscas_90th_birthday_a_mashup.php\">Tosca\u003c/a>. Waters went to Tosca after he attended the 75th anniversary of SFMOMA with artworld-celeb friends who are also his neighbors here. Sightings of Waters have also been documented on the \u003ca href=\"http://missionmission.wordpress.com/2009/09/28/john-waters-does-san-francisco/\">Mission Mission\u003c/a> blog--among other places--last year. There are reports on Mission Mission of Waters hanging out at an art show opening party, as well as the Polk Street post office (from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy's\u003c/a> Amy Sherman), \u003ca href=\"http://www.borderlands-books.com/\">Borderlands Bookstore\u003c/a>, and doing his grocery shopping and riding buses and MUNI are sited.\u003c/p>\n\u003cp>We don't have any sort of real paparazzi here like the movie hub Southern California (SoCal) does, and instead resort to various ways of noting and communicating encounters and occasional contact with famous types. The bounty of natural beauty, cultural heritage, middling to decent public transportation (which Waters reportedly enjoys using), and of course food culture ranging from street food to California cuisine and white table cloth establishments make the deal of Bay Area living that much sweeter. Northern California is generally a more relaxed environment versus the hustle-bustle-do-you-know-who-I-am? aggression and cheesiness that smacks you in the face constantly in L.A. My first job out of UC Berkeley in the mid-1990s was working for \u003ca href=\"http://www.hayescasting.com/\">Nancy Hayes Casting\u003c/a>, which was then located in Russian Hill. Through that line of work, I was able to work on \u003ca href=\"http://www.imdb.com/title/tt0117571/fullcredits\">movie\u003c/a> and commercial projects and meet a rash of \u003ca href=\"http://www.imdb.com/name/nm0000409/\">actors\u003c/a>, \u003ca href=\"http://www.imdb.com/name/nm0718645/\">directors\u003c/a>, and related \u003ca href=\"http://www.bonjovi.com/\">celebrities\u003c/a> and \u003ca href=\"http://www.imdb.com/name/nm0001711/\">creative types\u003c/a> in from other parts of the country and world. They often wanted to learn about our city's bookstores (\u003ca href=\"http://www.greenapplebooks.com/\">Green Apple\u003c/a> and \u003ca href=\"http://www.citylights.com/\">City Lights\u003c/a> remained among the go-to spots that they are today), nightclubs (\u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> ring a bell?), restaurants (everything from \u003ca href=\"http://www.perryssf.com/\">Perry's\u003c/a> to \u003ca href=\"http://www.frommers.com/destinations/sanfrancisco/D41098.html\">Swan Oyster Depot\u003c/a> and \u003ca href=\"http://www.rosepistolasf.com/\">Rose Pistola\u003c/a> to even the now-thankfully-shuttered Planet Hollywood), \u003ca href=\"http://www.sutrobaths.com/\">hikes\u003c/a>, and \u003ca href=\"http://www.goldengatebridge.org/\">historical places\u003c/a> just like any other visitor, famous or not.\u003c/p>\n\u003cp>Waters' presence and activities here has been noted frequently in traditional print media, as well as on blogs and other social media including Yelp. He is one famous visitor who decided to take up residence in San Francisco. Although Waters is mainly based out of Baltimore, he also has a home in New York City and a summer home in \u003ca href=\"http://en.wikipedia.org/wiki/John_Waters_%28filmmaker%29\">Provincetown\u003c/a>. Waters has been making, writing, and directing films for forty years, and his long body of almost always controversial film work includes \u003ca href=\"http://en.wikipedia.org/wiki/Pink_Flamingos\">Pink Flamingos\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Female_Trouble\">Female Trouble\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pecker_%28film%29\">Pecker\u003c/a> and two film versions of \u003ca href=\"http://en.wikipedia.org/wiki/Hairspray_%281988_film%29\">Hairspray\u003c/a> that later became a Broadway sensation. If the names \u003cem>Dawn Davenport\u003c/em>, \u003cem>Prudy Pingleton\u003c/em>, and \u003cem>Tony The Tickler\u003c/em> ring a bell, then you are familiar with Waters often times gross out material that famously includes the scene in Pink Flamingos where Waters’ muse and childhood friend Divine (a drag persona by Harris Glenn Milstead) eats dog feces on camera. The dog-doo poo-poo scene was for real sans cuts, edits or effects, and was ground breaking in the pre-YouTube and Internet era. Censors and prim and proper types may consider Waters, who has long been confirmed as a gay man, to be pushing the boundaries of good taste and decency. Others, who are fans, await his next film or art project with baited breath. His trademark pencil thin mustache is as much a part of his public identity as are his ties to Divine and the Dreamlanders group of Baltimore area actors, \u003cem>Mink Stole\u003c/em>, \u003cem>Ricki Lake\u003c/em>, \u003cem>Johnny Depp\u003c/em>, one time porn queen \u003cem>Traci Lords\u003c/em> and the now freed purported criminal and heiress \u003cem>Patricia Hearst\u003c/em>. All have played roles in Waters' work, and show how he creates and uses characters that may already have inherent shock value with the public.\u003c/p>\n\u003cp>In 2008, Waters was in San Francisco to put on a one-man vaudeville show at the Castro Theater, to benefit the Frameline film festival, which is definitely LGBT friendly. The Castro was a favorite of Waters because Pink Flamingos has played there. Waters vaudeville act was one that he originated with his pal and muse Divine decades ago. He said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks below, you can also plan on catching Waters at his \u003ca href=\"http://www.goodreads.com/event/show/67745-san-francisco-city-arts-lectures\">City Arts & Lectures appearance\u003c/a> happening on May 25th for his \u003ca href=\"http://www.amazon.com/Role-Models-John-Waters/dp/0374251479/ref=sr_1_1?ie=UTF8&s=books&qid=1270603492&sr=8-1\">Role Models\u003c/a> book tour...San Francisco is the first stop on the tour. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Waters cites \u003cstrong>Zuni\u003c/strong> at the top of his list, adding \"my old friend from Provincetown Billy West started it.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough)\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003cbr>\n(415) 553-2522\u003c/p>\n\u003cp>\u003cstrong>The Big Four\u003c/strong>, where Waters swoons that it is \"SOO Sunset Boulevard.\" Big Four spokesperson Kellie Samson confirmed that \"he usually comes in with a few other people (family and/or friends) and...is quite approachable and has a good rapport and is friendly with our staff. Since he lives in the neighborhood, he’s often seen walking in Nob Hill and on the cable car, etc.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.big4restaurant.com/\">The Big Four Restaurant\u003c/a> at the Huntington Hotel\u003cbr>\n1075 California Street (at Taylor Street)\u003cbr>\n(415) 771-1140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Breakfast Monday – Friday: 7am to 10am\u003cbr>\nSaturday – Sunday: 7am to 11am\u003cbr>\nLunch service at The Big 4 will be available on Thursdays and Fridays between the hours of 11:30am and 3pm, only.\u003cbr>\nDinner Nightly: 5:30pm to 10pm\u003cbr>\nBar Nightly: 4pm until midnight Thursday – Friday: \u003c/p>\n\u003cp>All day Piano entertainment Daily, 5pm to 11:30pm\u003cbr>\n•\tMichael Parsons (Monday - Saturday)\u003cbr>\n•\tSteve Klawiter (Sunday)\u003c/p>\n\u003cp>\u003cstrong>Foreign Cinema.\u003c/strong> Through representative Keelin Czellecz, chef-owner Gayle Pirie & Floor Manager Tracy Smyth commented that Waters \"often orders fish\" and receives \"an amuse [bouche]\" from the Foreign Cinema kitchen. Waters told me \"I drink Stoli martinis,\" and his friends enjoyed gin martinis -- 209 Gin with olives. Waters is friendly to curious customers, and \"is one of the few celebrities that have come in that people feel like they can go up to the table and talk to him. He is really sweet when he is approached.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003cbr>\n2534 Mission Street (between 21st Street and 22nd Street)\u003cbr>\n(415) 648-7600\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner\u003cbr>\nMonday - Thursday 6pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 10pm\u003cbr>\nBrunch\u003cbr>\nSaturday 11am to 3pm\u003cbr>\nSunday 11am to 3:30pm\u003c/p>\n\u003cp>\u003cstrong>Range\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range Restaurant\u003c/a>\u003cbr>\n842 Valencia Street (between 19th Street and 20th Street)\u003cbr>\n(415) 282-8283\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 6pm to close\u003cbr>\nFriday - Sunday 5:30pm to close\u003c/p>\n\u003cp>\u003cstrong>La Ciccia\u003c/strong>. Sardinian Italian food in Noe Valley. According to La Ciccia spokesperson Eleanor Bertino, Waters \"came in on a really busy night.\" Wife-owner Lorella Degan told Bertino that \"he was with two other men, and he ordered pasta and was very nice and warm... in no way demanding.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>\u003cbr>\n291 30th Street (at Church Street)\u003cbr>\n(415) 550-8114\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday - Sunday 5:30pm to 10pm (Closed Mondays and Major Holidays)\u003c/p>\n\u003cp>\u003ca href=\"http://www.nobhillcafe.com/\">Nob Hill Café\u003c/a>\u003cbr>\n1152 Taylor Street (between Clay Street and Pleasant Street)\u003cbr>\n(415) 776-6500\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Friday Lunch 11am to 3pm, Saturday & Sunday Brunch 11am to 3pm, Dinner Nightly from 5pm to 10pm\u003c/p>\n\u003cp>\u003cstrong>The lunch counter in Armani shop\u003c/strong>. Gina Chinchilla, who is General Manager of the Armani café would only comment, \"Unfortunately, we are not allowed to give out any information about our clients that visit the Cafe. We may only confirm that he does indeed frequent our Cafe.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.emporioarmani.com/chooseYourCountry.asp\">Armani Café\u003c/a>\u003cbr>\n1 Grant Avenue (between Market Street and O'Farrell Street)\u003cbr>\n(415) 677-9010\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday, 11am to 4pm; Sunday from 12 noon to 4pm\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sees.com/index.cfm/Shop_Locations/Shop_Locator\">See's Candy\u003c/a>: according to Sharyl Mitchell of See's, \"Mr. Waters used to visit our Union Square Shop that is now closed\" at 350 Powell Street. He would buy all kinds of candy, and the manager at the store recalls seeing him \"all the time.\" \u003c/p>\n\n",
"disqusIdentifier": "12198 http://blogs.kqed.org/bayareabites/?p=12198",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/07/where-john-waters-eats-in-san-francisco/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1498,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 21
},
"modified": 1270683395,
"excerpt": "John Waters said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks in the post, you can also plan on catching Waters at his City Arts & Lectures appearance happening on May 25th for his Role Models book tour...San Francisco is the first stop on the tour. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "John Waters said that he thinks of himself as a "Filth Elder" more so than the "Pope of Trash" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks in the post, you can also plan on catching Waters at his City Arts & Lectures appearance happening on May 25th for his Role Models book tour...San Francisco is the first stop on the tour. ",
"title": "Scouting John Waters' San Francisco Food Stops | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Scouting John Waters' San Francisco Food Stops ",
"datePublished": "2010-04-07T08:57:29-07:00",
"dateModified": "2010-04-07T16:36:35-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "where-john-waters-eats-in-san-francisco",
"status": "publish",
"path": "/bayareabites/12198/where-john-waters-eats-in-san-francisco",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/john-waters500.jpg\" alt=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" title=\"John Waters at the 2009 Folsom Street Fair in San Francisco. Photo copyright Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12215\">\u003cbr>\n\u003cem>\u003cstrong>John Waters at the 2009 Folsom Street Fair in San Francisco.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>One of the reasons why celebrities like cult-film maker John Waters love San Francisco is that the Bay Area tends to not fawn and make a big deal of their presence. The film director, writer, conceptual artist and \u003ca href=\"http://www.baltimoresun.com/topic/entertainment/movies/john-waters-PECLB004183.topic\">Pope of Trash\u003c/a> Waters may have fallen for our hometown enough to call it home (if only on a part-time basis). Two years ago, he decided to buy a place in Nob Hill, according to a \u003ca href=\"http://articles.sfgate.com/2010-01-27/entertainment/17835984_1_john-waters-modern-art-public-transportation\">San Francisco Chronicle report by Catherine Bigelow\u003c/a> in January this year. Bigelow described Waters first visit to the Jeannette Etheredge owned North Beach watering hole, \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/toscas_90th_birthday_a_mashup.php\">Tosca\u003c/a>. Waters went to Tosca after he attended the 75th anniversary of SFMOMA with artworld-celeb friends who are also his neighbors here. Sightings of Waters have also been documented on the \u003ca href=\"http://missionmission.wordpress.com/2009/09/28/john-waters-does-san-francisco/\">Mission Mission\u003c/a> blog--among other places--last year. There are reports on Mission Mission of Waters hanging out at an art show opening party, as well as the Polk Street post office (from \u003ca href=\"http://cookingwithamy.blogspot.com/\">Cooking with Amy's\u003c/a> Amy Sherman), \u003ca href=\"http://www.borderlands-books.com/\">Borderlands Bookstore\u003c/a>, and doing his grocery shopping and riding buses and MUNI are sited.\u003c/p>\n\u003cp>We don't have any sort of real paparazzi here like the movie hub Southern California (SoCal) does, and instead resort to various ways of noting and communicating encounters and occasional contact with famous types. The bounty of natural beauty, cultural heritage, middling to decent public transportation (which Waters reportedly enjoys using), and of course food culture ranging from street food to California cuisine and white table cloth establishments make the deal of Bay Area living that much sweeter. Northern California is generally a more relaxed environment versus the hustle-bustle-do-you-know-who-I-am? aggression and cheesiness that smacks you in the face constantly in L.A. My first job out of UC Berkeley in the mid-1990s was working for \u003ca href=\"http://www.hayescasting.com/\">Nancy Hayes Casting\u003c/a>, which was then located in Russian Hill. Through that line of work, I was able to work on \u003ca href=\"http://www.imdb.com/title/tt0117571/fullcredits\">movie\u003c/a> and commercial projects and meet a rash of \u003ca href=\"http://www.imdb.com/name/nm0000409/\">actors\u003c/a>, \u003ca href=\"http://www.imdb.com/name/nm0718645/\">directors\u003c/a>, and related \u003ca href=\"http://www.bonjovi.com/\">celebrities\u003c/a> and \u003ca href=\"http://www.imdb.com/name/nm0001711/\">creative types\u003c/a> in from other parts of the country and world. They often wanted to learn about our city's bookstores (\u003ca href=\"http://www.greenapplebooks.com/\">Green Apple\u003c/a> and \u003ca href=\"http://www.citylights.com/\">City Lights\u003c/a> remained among the go-to spots that they are today), nightclubs (\u003ca href=\"http://www.dnalounge.com/\">DNA Lounge\u003c/a> ring a bell?), restaurants (everything from \u003ca href=\"http://www.perryssf.com/\">Perry's\u003c/a> to \u003ca href=\"http://www.frommers.com/destinations/sanfrancisco/D41098.html\">Swan Oyster Depot\u003c/a> and \u003ca href=\"http://www.rosepistolasf.com/\">Rose Pistola\u003c/a> to even the now-thankfully-shuttered Planet Hollywood), \u003ca href=\"http://www.sutrobaths.com/\">hikes\u003c/a>, and \u003ca href=\"http://www.goldengatebridge.org/\">historical places\u003c/a> just like any other visitor, famous or not.\u003c/p>\n\u003cp>Waters' presence and activities here has been noted frequently in traditional print media, as well as on blogs and other social media including Yelp. He is one famous visitor who decided to take up residence in San Francisco. Although Waters is mainly based out of Baltimore, he also has a home in New York City and a summer home in \u003ca href=\"http://en.wikipedia.org/wiki/John_Waters_%28filmmaker%29\">Provincetown\u003c/a>. Waters has been making, writing, and directing films for forty years, and his long body of almost always controversial film work includes \u003ca href=\"http://en.wikipedia.org/wiki/Pink_Flamingos\">Pink Flamingos\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Female_Trouble\">Female Trouble\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Pecker_%28film%29\">Pecker\u003c/a> and two film versions of \u003ca href=\"http://en.wikipedia.org/wiki/Hairspray_%281988_film%29\">Hairspray\u003c/a> that later became a Broadway sensation. If the names \u003cem>Dawn Davenport\u003c/em>, \u003cem>Prudy Pingleton\u003c/em>, and \u003cem>Tony The Tickler\u003c/em> ring a bell, then you are familiar with Waters often times gross out material that famously includes the scene in Pink Flamingos where Waters’ muse and childhood friend Divine (a drag persona by Harris Glenn Milstead) eats dog feces on camera. The dog-doo poo-poo scene was for real sans cuts, edits or effects, and was ground breaking in the pre-YouTube and Internet era. Censors and prim and proper types may consider Waters, who has long been confirmed as a gay man, to be pushing the boundaries of good taste and decency. Others, who are fans, await his next film or art project with baited breath. His trademark pencil thin mustache is as much a part of his public identity as are his ties to Divine and the Dreamlanders group of Baltimore area actors, \u003cem>Mink Stole\u003c/em>, \u003cem>Ricki Lake\u003c/em>, \u003cem>Johnny Depp\u003c/em>, one time porn queen \u003cem>Traci Lords\u003c/em> and the now freed purported criminal and heiress \u003cem>Patricia Hearst\u003c/em>. All have played roles in Waters' work, and show how he creates and uses characters that may already have inherent shock value with the public.\u003c/p>\n\u003cp>In 2008, Waters was in San Francisco to put on a one-man vaudeville show at the Castro Theater, to benefit the Frameline film festival, which is definitely LGBT friendly. The Castro was a favorite of Waters because Pink Flamingos has played there. Waters vaudeville act was one that he originated with his pal and muse Divine decades ago. He said that he thinks of himself as a \"Filth Elder\" more so than the \"Pope of Trash\" nickname he received from William Burroughs. Waters' elder reference is perhaps his way of acknowledging that he is in his sixties. I emailed The Filth Elder last week to find out the food-centric spots he likes to frequent when he lives in San Francisco. Aside from his picks below, you can also plan on catching Waters at his \u003ca href=\"http://www.goodreads.com/event/show/67745-san-francisco-city-arts-lectures\">City Arts & Lectures appearance\u003c/a> happening on May 25th for his \u003ca href=\"http://www.amazon.com/Role-Models-John-Waters/dp/0374251479/ref=sr_1_1?ie=UTF8&s=books&qid=1270603492&sr=8-1\">Role Models\u003c/a> book tour...San Francisco is the first stop on the tour. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Waters cites \u003cstrong>Zuni\u003c/strong> at the top of his list, adding \"my old friend from Provincetown Billy West started it.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.zunicafe.com/\">Zuni Café\u003c/a>\u003cbr>\n1658 Market Street (between Franklin and Gough)\u003cbr>\n(415) 553-2522\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003cbr>\n(415) 553-2522\u003c/p>\n\u003cp>\u003cstrong>The Big Four\u003c/strong>, where Waters swoons that it is \"SOO Sunset Boulevard.\" Big Four spokesperson Kellie Samson confirmed that \"he usually comes in with a few other people (family and/or friends) and...is quite approachable and has a good rapport and is friendly with our staff. Since he lives in the neighborhood, he’s often seen walking in Nob Hill and on the cable car, etc.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.big4restaurant.com/\">The Big Four Restaurant\u003c/a> at the Huntington Hotel\u003cbr>\n1075 California Street (at Taylor Street)\u003cbr>\n(415) 771-1140\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Breakfast Monday – Friday: 7am to 10am\u003cbr>\nSaturday – Sunday: 7am to 11am\u003cbr>\nLunch service at The Big 4 will be available on Thursdays and Fridays between the hours of 11:30am and 3pm, only.\u003cbr>\nDinner Nightly: 5:30pm to 10pm\u003cbr>\nBar Nightly: 4pm until midnight Thursday – Friday: \u003c/p>\n\u003cp>All day Piano entertainment Daily, 5pm to 11:30pm\u003cbr>\n•\tMichael Parsons (Monday - Saturday)\u003cbr>\n•\tSteve Klawiter (Sunday)\u003c/p>\n\u003cp>\u003cstrong>Foreign Cinema.\u003c/strong> Through representative Keelin Czellecz, chef-owner Gayle Pirie & Floor Manager Tracy Smyth commented that Waters \"often orders fish\" and receives \"an amuse [bouche]\" from the Foreign Cinema kitchen. Waters told me \"I drink Stoli martinis,\" and his friends enjoyed gin martinis -- 209 Gin with olives. Waters is friendly to curious customers, and \"is one of the few celebrities that have come in that people feel like they can go up to the table and talk to him. He is really sweet when he is approached.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a>\u003cbr>\n2534 Mission Street (between 21st Street and 22nd Street)\u003cbr>\n(415) 648-7600\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner\u003cbr>\nMonday - Thursday 6pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 10pm\u003cbr>\nBrunch\u003cbr>\nSaturday 11am to 3pm\u003cbr>\nSunday 11am to 3:30pm\u003c/p>\n\u003cp>\u003cstrong>Range\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.rangesf.com/\">Range Restaurant\u003c/a>\u003cbr>\n842 Valencia Street (between 19th Street and 20th Street)\u003cbr>\n(415) 282-8283\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Thursday 6pm to close\u003cbr>\nFriday - Sunday 5:30pm to close\u003c/p>\n\u003cp>\u003cstrong>La Ciccia\u003c/strong>. Sardinian Italian food in Noe Valley. According to La Ciccia spokesperson Eleanor Bertino, Waters \"came in on a really busy night.\" Wife-owner Lorella Degan told Bertino that \"he was with two other men, and he ordered pasta and was very nice and warm... in no way demanding.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>\u003cbr>\n291 30th Street (at Church Street)\u003cbr>\n(415) 550-8114\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday - Sunday 5:30pm to 10pm (Closed Mondays and Major Holidays)\u003c/p>\n\u003cp>\u003ca href=\"http://www.nobhillcafe.com/\">Nob Hill Café\u003c/a>\u003cbr>\n1152 Taylor Street (between Clay Street and Pleasant Street)\u003cbr>\n(415) 776-6500\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Friday Lunch 11am to 3pm, Saturday & Sunday Brunch 11am to 3pm, Dinner Nightly from 5pm to 10pm\u003c/p>\n\u003cp>\u003cstrong>The lunch counter in Armani shop\u003c/strong>. Gina Chinchilla, who is General Manager of the Armani café would only comment, \"Unfortunately, we are not allowed to give out any information about our clients that visit the Cafe. We may only confirm that he does indeed frequent our Cafe.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.emporioarmani.com/chooseYourCountry.asp\">Armani Café\u003c/a>\u003cbr>\n1 Grant Avenue (between Market Street and O'Farrell Street)\u003cbr>\n(415) 677-9010\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday - Saturday, 11am to 4pm; Sunday from 12 noon to 4pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sees.com/index.cfm/Shop_Locations/Shop_Locator\">See's Candy\u003c/a>: according to Sharyl Mitchell of See's, \"Mr. Waters used to visit our Union Square Shop that is now closed\" at 350 Powell Street. He would buy all kinds of candy, and the manager at the store recalls seeing him \"all the time.\" \u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12198/where-john-waters-eats-in-san-francisco",
"authors": [
"5092"
],
"categories": [
"bayareabites_2090",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_1593"
],
"tags": [
"bayareabites_3722",
"bayareabites_3716",
"bayareabites_3721",
"bayareabites_408"
],
"label": "bayareabites"
},
"bayareabites_12091": {
"type": "posts",
"id": "bayareabites_12091",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "12091",
"score": null,
"sort": [
1270484535000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1270484535,
"format": "aside",
"disqusTitle": "Treats at Sausalito's Cibo Cafe",
"title": "Treats at Sausalito's Cibo Cafe",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/exterior.JPG\" alt=\"Cibo\" title=\"Cibo\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-12090\">\u003cbr>\n\u003cem>Cibo on a rainy Sausalito day\u003c/em>\u003c/p>\n\u003cp>Most people wouldn't expect that I'd end up at \u003ca href=\"http://cibosausalito.com/index.shtml\">Cibo\u003c/a> (pronounced \"chee-bo\"). First, I live in the city and there are certainly treats to be had in my own neighborhood. Second, my immediate family, after waiting a good five minutes for a drip-to-order coffee, vowed never to come again. My mom just doesn't get the concept, and while I try to explain how much better it tastes, she tells me to call someone else when I want to go to Cibo. OK, so there's that. Then there are my friends who are confused as to why I'd brave Sausalito cyclist-hell to get my hands on a pop-tart and a perfect cappuccino. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Inside-Cibo.jpg\" alt=\"Inside Cibo\" title=\"Inside Cibo\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-12096\">\u003cbr>\n\u003cem>Lingering at Cibo on a quiet Friday morning \u003c/em>\u003c/p>\n\u003cp>So given these few hiccups, why do I go? It's a fair question. First, between working part-time in Sausalito during the week and visiting family in San Rafael and Larkspur--I'm in Marin a lot. And many of you may be familiar with the rather grim (although getting better each day) cafe scene there. So when Cibo opened, I raced right over. And while I'm often alone (thanks, mom and co.) let's clear up the cyclist myth once and for all: yes, it can get a little hairy on a sunny Sunday, but for the most part the cafe is a great locals spot--a modern, airy space where folks meet up with friends, bring in their laptops to get a little work done, and have quick meetings over the best coffee in town. The space itself, a 120-year old brick building, has concrete floors, massive windows, and exposed brick walls. It honestly just feels good in there. It's conducive for coming in off the busy street and taking a legitimate break. I bring in a book and find that all of a sudden I've read fifty pages without the urge to check my iphone. For me, that's huge. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Cibo-Coffee.jpg\" alt=\"Cibo Coffee\" title=\"Cibo Coffee\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-12095\">\u003cbr>\nWhile not necessarily speedy, Cibo baristas make a mean latte using \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> espresso\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/pop-tart.JPG\" alt=\"Cibo's Pop Tart\" title=\"Cibo's Pop Tart\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-12097\">\u003cbr>\n\u003cem>The infamous homemade Pop-Tart\u003c/em>\u003c/p>\n\u003cp>Now on to the food. I've only been to Cibo once for lunch, and tried that infamous wild mushroom panini. It's worth every penny and stands up to the hype. But for me, the real draw are the pastries and sweets that Tera bakes each day for the cafe. The pop-tart has been a standard item from almost the very beginning. It's a relatively thin, crispy treat made with polenta so it has a delightful golden color and simultaneously flirts with both sweet and savory. Tera plays around with different fillings, but lately they've been doing apricot--the perfect antidote to a strong Americano. I tell you, your day will improve the second you bite into one of these. They do sell out though. I've come in a few hours too late on numerous occasions and, with hopes dashed, have had to settle on something else. Which is always a blessing in disguise as it's led me to the cinnamon-sugar muffin (or some of the locals call it the donut muffin). It's a small, light, airy little muffin doused, dusted, and rolled in cinnamon and sugar. It tastes, quite literally, like childhood--the most comforting little breakfast morsel around. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bun.JPG\" alt=\"Sticky Bun\" title=\"Sticky Bun\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12098\">\u003cbr>\n\u003cem>To celebrate spring, pastry chef Tera Ancona brought back the sticky bun!\u003c/em>\u003c/p>\n\u003cp>Then a few days ago, I noticed a new item: a small sticky bun studded with nuts and strewn with layers of cinnamon inside. While I had just planned on getting a cup of coffee and finishing the paper, I was sucked in. The thing I really appreciate about all of Tera's treats are their size. Nothing is huge, overly sweet, or doused with frosting. When I spoke with her last week, she mentioned that there are a million places you can go to get a one-pound pastry if that's what you're looking for. Cibo isn't that. Instead, Tera wanted to create more of an opportunity for people to try a few sweets without feeling too committal or guilty about it. The size is also conducive to try a little something in conjunction with breakfast or lunch or take a few treats home for later. It's all about ease and pleasure: Tera and her husband Alfredo (of \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino's\u003c/a> fame) truly want for people to slow down, taste the options at Cibo, and treat themselves without feeling like it needs to be a major decision. And for me, it never is. I order freely and happily (albeit alone), cyclists or not. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cibosausalito.com/index.shtml\">Cibo\u003c/a>\u003cbr>\n1201 Bridgeway (corner of Pine and Bridgeway)\u003cbr>\nSausalito, CA 94965\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Cibo+Sausalito,+CA+94965&sll=37.858397,-122.482989&sspn=0.007217,0.007972&ie=UTF8&hq=Cibo&hnear=Sausalito,+CA&ll=37.859176,-122.484941&spn=0.007005,0.007972&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 331-2426 (CIBO)\u003cbr>\nHours: 7 days a week, 7 am-5 pm\u003cbr>\n(415) 331-CIBO (2426)\u003c/p>\n\n",
"disqusIdentifier": "12091 http://blogs.kqed.org/bayareabites/?p=12091",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/04/05/treats-at-sausalitos-cibo-cafe/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 820,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 12
},
"modified": 1270485198,
"excerpt": "Hide out from the rain at Cibo in Sausalito, one of few spots to serve Blue Bottle Coffee in Marin. Cibo's pastry chef, Tara Ancona, delights with homemade pop-tarts, donut muffins, sticky buns, and perfect french macarons. ",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "Hide out from the rain at Cibo in Sausalito, one of few spots to serve Blue Bottle Coffee in Marin. Cibo's pastry chef, Tara Ancona, delights with homemade pop-tarts, donut muffins, sticky buns, and perfect french macarons. ",
"title": "Treats at Sausalito's Cibo Cafe | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Treats at Sausalito's Cibo Cafe",
"datePublished": "2010-04-05T09:22:15-07:00",
"dateModified": "2010-04-05T09:33:18-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "treats-at-sausalitos-cibo-cafe",
"status": "publish",
"path": "/bayareabites/12091/treats-at-sausalitos-cibo-cafe",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/exterior.JPG\" alt=\"Cibo\" title=\"Cibo\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-12090\">\u003cbr>\n\u003cem>Cibo on a rainy Sausalito day\u003c/em>\u003c/p>\n\u003cp>Most people wouldn't expect that I'd end up at \u003ca href=\"http://cibosausalito.com/index.shtml\">Cibo\u003c/a> (pronounced \"chee-bo\"). First, I live in the city and there are certainly treats to be had in my own neighborhood. Second, my immediate family, after waiting a good five minutes for a drip-to-order coffee, vowed never to come again. My mom just doesn't get the concept, and while I try to explain how much better it tastes, she tells me to call someone else when I want to go to Cibo. OK, so there's that. Then there are my friends who are confused as to why I'd brave Sausalito cyclist-hell to get my hands on a pop-tart and a perfect cappuccino. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Inside-Cibo.jpg\" alt=\"Inside Cibo\" title=\"Inside Cibo\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-12096\">\u003cbr>\n\u003cem>Lingering at Cibo on a quiet Friday morning \u003c/em>\u003c/p>\n\u003cp>So given these few hiccups, why do I go? It's a fair question. First, between working part-time in Sausalito during the week and visiting family in San Rafael and Larkspur--I'm in Marin a lot. And many of you may be familiar with the rather grim (although getting better each day) cafe scene there. So when Cibo opened, I raced right over. And while I'm often alone (thanks, mom and co.) let's clear up the cyclist myth once and for all: yes, it can get a little hairy on a sunny Sunday, but for the most part the cafe is a great locals spot--a modern, airy space where folks meet up with friends, bring in their laptops to get a little work done, and have quick meetings over the best coffee in town. The space itself, a 120-year old brick building, has concrete floors, massive windows, and exposed brick walls. It honestly just feels good in there. It's conducive for coming in off the busy street and taking a legitimate break. I bring in a book and find that all of a sudden I've read fifty pages without the urge to check my iphone. For me, that's huge. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Cibo-Coffee.jpg\" alt=\"Cibo Coffee\" title=\"Cibo Coffee\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-12095\">\u003cbr>\nWhile not necessarily speedy, Cibo baristas make a mean latte using \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> espresso\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/pop-tart.JPG\" alt=\"Cibo's Pop Tart\" title=\"Cibo's Pop Tart\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-12097\">\u003cbr>\n\u003cem>The infamous homemade Pop-Tart\u003c/em>\u003c/p>\n\u003cp>Now on to the food. I've only been to Cibo once for lunch, and tried that infamous wild mushroom panini. It's worth every penny and stands up to the hype. But for me, the real draw are the pastries and sweets that Tera bakes each day for the cafe. The pop-tart has been a standard item from almost the very beginning. It's a relatively thin, crispy treat made with polenta so it has a delightful golden color and simultaneously flirts with both sweet and savory. Tera plays around with different fillings, but lately they've been doing apricot--the perfect antidote to a strong Americano. I tell you, your day will improve the second you bite into one of these. They do sell out though. I've come in a few hours too late on numerous occasions and, with hopes dashed, have had to settle on something else. Which is always a blessing in disguise as it's led me to the cinnamon-sugar muffin (or some of the locals call it the donut muffin). It's a small, light, airy little muffin doused, dusted, and rolled in cinnamon and sugar. It tastes, quite literally, like childhood--the most comforting little breakfast morsel around. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bun.JPG\" alt=\"Sticky Bun\" title=\"Sticky Bun\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12098\">\u003cbr>\n\u003cem>To celebrate spring, pastry chef Tera Ancona brought back the sticky bun!\u003c/em>\u003c/p>\n\u003cp>Then a few days ago, I noticed a new item: a small sticky bun studded with nuts and strewn with layers of cinnamon inside. While I had just planned on getting a cup of coffee and finishing the paper, I was sucked in. The thing I really appreciate about all of Tera's treats are their size. Nothing is huge, overly sweet, or doused with frosting. When I spoke with her last week, she mentioned that there are a million places you can go to get a one-pound pastry if that's what you're looking for. Cibo isn't that. Instead, Tera wanted to create more of an opportunity for people to try a few sweets without feeling too committal or guilty about it. The size is also conducive to try a little something in conjunction with breakfast or lunch or take a few treats home for later. It's all about ease and pleasure: Tera and her husband Alfredo (of \u003ca href=\"http://www.angelinorestaurant.com/\">Angelino's\u003c/a> fame) truly want for people to slow down, taste the options at Cibo, and treat themselves without feeling like it needs to be a major decision. And for me, it never is. I order freely and happily (albeit alone), cyclists or not. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cibosausalito.com/index.shtml\">Cibo\u003c/a>\u003cbr>\n1201 Bridgeway (corner of Pine and Bridgeway)\u003cbr>\nSausalito, CA 94965\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Cibo+Sausalito,+CA+94965&sll=37.858397,-122.482989&sspn=0.007217,0.007972&ie=UTF8&hq=Cibo&hnear=Sausalito,+CA&ll=37.859176,-122.484941&spn=0.007005,0.007972&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 331-2426 (CIBO)\u003cbr>\nHours: 7 days a week, 7 am-5 pm\u003cbr>\n(415) 331-CIBO (2426)\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/12091/treats-at-sausalitos-cibo-cafe",
"authors": [
"5072"
],
"categories": [
"bayareabites_1516",
"bayareabites_109",
"bayareabites_1653",
"bayareabites_1807",
"bayareabites_1248"
],
"tags": [
"bayareabites_843",
"bayareabites_477",
"bayareabites_2736",
"bayareabites_1483"
],
"label": "bayareabites"
},
"bayareabites_11324": {
"type": "posts",
"id": "bayareabites_11324",
"meta": {
"index": "posts_1716263798",
"site": "bayareabites",
"id": "11324",
"score": null,
"sort": [
1268752652000
]
},
"parent": 0,
"labelTerm": {
"site": "bayareabites"
},
"blocks": [],
"publishDate": 1268752652,
"format": "aside",
"disqusTitle": "Bar and Restaurant Themantics",
"title": "Bar and Restaurant Themantics",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/andrew-rasta.jpg\" alt=\"andrew simmons at rasta\" title=\"andrew simmons at rasta\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-11341\">Restaurants and bars with themes have always rubbed me the wrong way. I think of the first and only time I walked into \u003ca href=\"http://www.smoothasbutter.com/\">Butter\u003c/a>. It must have been 2003. While I was as well-versed in irony as any literary theory buff with a fresh diploma, the brown-bagged forties, snack stand carved out of the side of a trailer, and steaming tater tots seemed a bit much. I'm not a stickler for good taste, but I was instantly annoyed by a bar dedicated to aping the coarsest trappings of poor white culture for the amusement of privileged San Franciscans carousing through SoMa. I've seen it before around these parts: even politically radical non-profit workers who would rather poke out an eye than offend a person of color think nothing of throwing \"white trash\"-themed birthday parties for themselves. Plus, tater tots are actually really good -- without irony, just ketchup.\u003c/p>\n\u003cp>Still, I've splashed around the \u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants/TheTongaRoomHurricaneBar.htm\">Tonga Room\u003c/a>, stomped into the \u003ca href=\"http://www.bigfootlodge.com/\">Bigfoot Lounge\u003c/a>, and knocked back a whiskey at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, that classy throw-back to San Francisco's speakeasy-riddled past -- appealing themed joints, all of them. The other day, I was talking themed bars with some buddies, one of whom manages a newish decidedly un-themed establishment in Russian Hill, on Polk, just above the Tenderloin. The topic was Manhattan bars, where drink costs soar to airport prices -- $6 for a bottle of beer, $10 for a well drink. We joked that someone should start a really, really expensive bar in San Francisco called $$$. There would be a $50 cover charge, and no music, karaoke, free food, pool, or pub quiz to account for the steep entrance fee. The drinks would not be made with fancy infused \u003ca href=\"http://www.alcademics.com/2010/02/ilegal-infusions-the-word-gets-out.html\">potentially illegal spirits\u003c/a> or feature small artisanal producers. They would be perfectly plain and perhaps a little weak. Still, if you could afford to buy your way in, you could hang out with others who could as well, which might be reward enough. It'd be pure elitism, distilled -- as appropriate a theme as any.\u003c/p>\n\u003cp>My trip to Japan late last March gave me a new perspective on themed drinking establishments. I wasn't there long enough to deliver an exhaustive report -- I'm sure some late-night Travel Channel special has already tried. There was so much I did not see, particularly in Tokyo, where I only spent a few jet-lagged days. My home-base for most of the visit was Kyoto, Japan's old Imperial capitol. Still, after a week of bouncing around that city's bars and informal late-night eateries, my head was throbbing -- and not from too much single malt. Along Kiyamachi St., very close to the Kamo River, tiny izakayas and watering holes burrow into unassuming commercial storefronts and stubby office buildings. You walk up a few flights of stairs -- as if going to see a disreputable dentist -- and knock on doors that open on to strange, insular, fastidiously detailed worlds. They reminded me of levels in \u003ca href=\"http://www.videogamesblogger.com/wp-content/uploads/2006/10/super-mario-bros-2-nes-potion.jpg\">Super Mario Brothers\u003c/a>: through one portal, a swanky, pocket-sized cool jazz club draped in blue curtains appeared, through another, fittingly, a red-and-white toadstool-themed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/24/morel-of-a-story/\">\"mushroom\" bar\u003c/a> no bigger than an apartment kitchen -- both in the same building, occupying suites on the same floor. \u003c/p>\n\u003cp>One night, I visited two establishments thoroughly preoccupied with Jamaica's most prominent (and cliched) cultural and artistic exports -- Bob Marley, an easy way with marijuana, Rastafarianism, ripe for the watering down, and the flag's black, yellow, and green color scheme. Despite being a huge reggae fan, in the United States, I wouldn't have had the slightest interest. Nonetheless, Rasta and Rub-A-Dub were a lot of fun. The first is a dark cave on the 4th or 5th floor of an office building. Muzak renditions of Rockers classics seep from hidden speakers. A weed leaf mosaic rises up out of the tiled floor. A shrine to Mr. Marley occupies the middle of the back wall, bathed in chartreuse light, overlooking the scene. When I was there, the crowd was typically diverse: bartenders with desperate attempts at dreadlocks, a few business guys enjoying an extended happy hour, a party of ladies on the heels of a shopping trip, and a couple hanging out along the side wall, with the lanky American gentleman trying not to look as absurd as the retina-burning blue \"island\" cocktails in his glass. Significantly older, Rub-A-Dub is located in a frond-filled basement. According to legend, the owner, a Japanese man, married a Jamaican woman, and opened the bar to continuously remind her of her homeland. In truth, theme aside, Rasta would be considered a pretty good restaurant in San Francisco, offering roast fish heads and Japanese riffs on jerked chicken and seafood. I didn't eat at Rub-A-Dub (too many fish heads at Rasta), but I did have a few drinks under bunches of bananas hanging from the ceiling. \u003c/p>\n\u003cp>I returned from Japan in April -- just ten days after I'd arrived -- but I started thinking about themes all over again last week, when I read an S.F. Weekly \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/hog_rocks_introduces_the_ham_b.php\">blog post\u003c/a> about Hogs & Rocks. Set to open in May or June, this joint endeavor of \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a> chef Scott Youkilis and Eric Rubin of \u003ca href=\"http://www.tresagaves.com/\">Tres Agaves\u003c/a> will serve 45 different kinds of ham, along with pickles, salads, and oysters (the rocks, of course). Unlike, say Rasta, Hogs & Rocks will do food and drink first, letting aesthetics follow suit. If the bar sprang up in Japan, the floor cushions would be swine-pink and sewn up to look like plump hind legs. There'd be small chairs shaped like oyster shells. Albums by Badfinger (lead singer, the late Peter Ham) would boom on the stereo. Images of piggy pop culture's most prominent representatives -- Wilbur, Porky, Pooh's \u003ca href=\"http://janezlifeandtimes.files.wordpress.com/2009/04/pooh_n_piglet_jig.jpg\">nervous little friend\u003c/a>, and a rogue's gallery of notorious male chauvinists -- would line the walls. The atmosphere would be unsubtly rendered, but genuine, irony-free -- seriously silly, with excellent food. That's one distinction I can draw between themed bars and restaurants here and there: seemingly goofy joints in Japan actually tend to have good food, whereas in the United States, even in San Francisco, corny trappings (from tiki bars to Chuck E. Cheese) all but guarantee an indifferent kitchen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In Kyoto, the most unassuming bar I visited was in many ways the most revealing. To launch a long night of drinking, my girlfriend and I wandered into Color, an elegant, stylish lounge decked out in handsome modern furniture and classy vintage appliances. This was a nice place to drink. It reminded us of countless bars we'd patronized in the States. We discerned no theme, which, obviously, didn't surprise us. We'd seen plenty of regular bars around. This one just felt cozier than most. Then, we grabbed a card on the way out and read the finer print. The bar did in fact have a theme. It identified as \"New York-style,\" which explained why it struck us as so familiar -- right down to the $10 cocktails.\u003c/p>\n\n",
"disqusIdentifier": "11324 http://blogs.kqed.org/bayareabites/?p=11324",
"disqusUrl": "https://ww2.kqed.org/bayareabites/2010/03/16/bar-and-restaurant-themantics/",
"stats": {
"hasVideo": false,
"hasChartOrMap": false,
"hasAudio": false,
"hasPolis": false,
"wordCount": 1200,
"hasGoogleForm": false,
"hasGallery": false,
"hasHearkenModule": false,
"iframeSrcs": [],
"paragraphCount": 8
},
"modified": 1268760321,
"excerpt": "My trip to Japan late last March gave me a new perspective on themed drinking establishments. I wasn't there long enough to deliver an exhaustive report -- I'm sure some late-night Travel Channel special has already tried.",
"headData": {
"twImgId": "",
"twTitle": "",
"ogTitle": "",
"ogImgId": "",
"twDescription": "",
"description": "My trip to Japan late last March gave me a new perspective on themed drinking establishments. I wasn't there long enough to deliver an exhaustive report -- I'm sure some late-night Travel Channel special has already tried.",
"title": "Bar and Restaurant Themantics | KQED",
"ogDescription": "",
"schema": {
"@context": "https://schema.org",
"@type": "Article",
"headline": "Bar and Restaurant Themantics",
"datePublished": "2010-03-16T08:17:32-07:00",
"dateModified": "2010-03-16T10:25:21-07:00",
"image": "https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"
}
},
"guestAuthors": [],
"slug": "bar-and-restaurant-themantics",
"status": "publish",
"path": "/bayareabites/11324/bar-and-restaurant-themantics",
"audioTrackLength": null,
"parsedContent": [
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/andrew-rasta.jpg\" alt=\"andrew simmons at rasta\" title=\"andrew simmons at rasta\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-11341\">Restaurants and bars with themes have always rubbed me the wrong way. I think of the first and only time I walked into \u003ca href=\"http://www.smoothasbutter.com/\">Butter\u003c/a>. It must have been 2003. While I was as well-versed in irony as any literary theory buff with a fresh diploma, the brown-bagged forties, snack stand carved out of the side of a trailer, and steaming tater tots seemed a bit much. I'm not a stickler for good taste, but I was instantly annoyed by a bar dedicated to aping the coarsest trappings of poor white culture for the amusement of privileged San Franciscans carousing through SoMa. I've seen it before around these parts: even politically radical non-profit workers who would rather poke out an eye than offend a person of color think nothing of throwing \"white trash\"-themed birthday parties for themselves. Plus, tater tots are actually really good -- without irony, just ketchup.\u003c/p>\n\u003cp>Still, I've splashed around the \u003ca href=\"http://www.fairmont.com/sanfrancisco/GuestServices/Restaurants/TheTongaRoomHurricaneBar.htm\">Tonga Room\u003c/a>, stomped into the \u003ca href=\"http://www.bigfootlodge.com/\">Bigfoot Lounge\u003c/a>, and knocked back a whiskey at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, that classy throw-back to San Francisco's speakeasy-riddled past -- appealing themed joints, all of them. The other day, I was talking themed bars with some buddies, one of whom manages a newish decidedly un-themed establishment in Russian Hill, on Polk, just above the Tenderloin. The topic was Manhattan bars, where drink costs soar to airport prices -- $6 for a bottle of beer, $10 for a well drink. We joked that someone should start a really, really expensive bar in San Francisco called $$$. There would be a $50 cover charge, and no music, karaoke, free food, pool, or pub quiz to account for the steep entrance fee. The drinks would not be made with fancy infused \u003ca href=\"http://www.alcademics.com/2010/02/ilegal-infusions-the-word-gets-out.html\">potentially illegal spirits\u003c/a> or feature small artisanal producers. They would be perfectly plain and perhaps a little weak. Still, if you could afford to buy your way in, you could hang out with others who could as well, which might be reward enough. It'd be pure elitism, distilled -- as appropriate a theme as any.\u003c/p>\n\u003cp>My trip to Japan late last March gave me a new perspective on themed drinking establishments. I wasn't there long enough to deliver an exhaustive report -- I'm sure some late-night Travel Channel special has already tried. There was so much I did not see, particularly in Tokyo, where I only spent a few jet-lagged days. My home-base for most of the visit was Kyoto, Japan's old Imperial capitol. Still, after a week of bouncing around that city's bars and informal late-night eateries, my head was throbbing -- and not from too much single malt. Along Kiyamachi St., very close to the Kamo River, tiny izakayas and watering holes burrow into unassuming commercial storefronts and stubby office buildings. You walk up a few flights of stairs -- as if going to see a disreputable dentist -- and knock on doors that open on to strange, insular, fastidiously detailed worlds. They reminded me of levels in \u003ca href=\"http://www.videogamesblogger.com/wp-content/uploads/2006/10/super-mario-bros-2-nes-potion.jpg\">Super Mario Brothers\u003c/a>: through one portal, a swanky, pocket-sized cool jazz club draped in blue curtains appeared, through another, fittingly, a red-and-white toadstool-themed \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/24/morel-of-a-story/\">\"mushroom\" bar\u003c/a> no bigger than an apartment kitchen -- both in the same building, occupying suites on the same floor. \u003c/p>\n\u003cp>One night, I visited two establishments thoroughly preoccupied with Jamaica's most prominent (and cliched) cultural and artistic exports -- Bob Marley, an easy way with marijuana, Rastafarianism, ripe for the watering down, and the flag's black, yellow, and green color scheme. Despite being a huge reggae fan, in the United States, I wouldn't have had the slightest interest. Nonetheless, Rasta and Rub-A-Dub were a lot of fun. The first is a dark cave on the 4th or 5th floor of an office building. Muzak renditions of Rockers classics seep from hidden speakers. A weed leaf mosaic rises up out of the tiled floor. A shrine to Mr. Marley occupies the middle of the back wall, bathed in chartreuse light, overlooking the scene. When I was there, the crowd was typically diverse: bartenders with desperate attempts at dreadlocks, a few business guys enjoying an extended happy hour, a party of ladies on the heels of a shopping trip, and a couple hanging out along the side wall, with the lanky American gentleman trying not to look as absurd as the retina-burning blue \"island\" cocktails in his glass. Significantly older, Rub-A-Dub is located in a frond-filled basement. According to legend, the owner, a Japanese man, married a Jamaican woman, and opened the bar to continuously remind her of her homeland. In truth, theme aside, Rasta would be considered a pretty good restaurant in San Francisco, offering roast fish heads and Japanese riffs on jerked chicken and seafood. I didn't eat at Rub-A-Dub (too many fish heads at Rasta), but I did have a few drinks under bunches of bananas hanging from the ceiling. \u003c/p>\n\u003cp>I returned from Japan in April -- just ten days after I'd arrived -- but I started thinking about themes all over again last week, when I read an S.F. Weekly \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/hog_rocks_introduces_the_ham_b.php\">blog post\u003c/a> about Hogs & Rocks. Set to open in May or June, this joint endeavor of \u003ca href=\"http://www.sfmaverick.com/\">Maverick\u003c/a> chef Scott Youkilis and Eric Rubin of \u003ca href=\"http://www.tresagaves.com/\">Tres Agaves\u003c/a> will serve 45 different kinds of ham, along with pickles, salads, and oysters (the rocks, of course). Unlike, say Rasta, Hogs & Rocks will do food and drink first, letting aesthetics follow suit. If the bar sprang up in Japan, the floor cushions would be swine-pink and sewn up to look like plump hind legs. There'd be small chairs shaped like oyster shells. Albums by Badfinger (lead singer, the late Peter Ham) would boom on the stereo. Images of piggy pop culture's most prominent representatives -- Wilbur, Porky, Pooh's \u003ca href=\"http://janezlifeandtimes.files.wordpress.com/2009/04/pooh_n_piglet_jig.jpg\">nervous little friend\u003c/a>, and a rogue's gallery of notorious male chauvinists -- would line the walls. The atmosphere would be unsubtly rendered, but genuine, irony-free -- seriously silly, with excellent food. That's one distinction I can draw between themed bars and restaurants here and there: seemingly goofy joints in Japan actually tend to have good food, whereas in the United States, even in San Francisco, corny trappings (from tiki bars to Chuck E. Cheese) all but guarantee an indifferent kitchen.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "fullwidth"
},
"numeric": [
"fullwidth"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
"attributes": {
"named": {},
"numeric": []
}
},
{
"type": "component",
"content": "",
"name": "ad",
"attributes": {
"named": {
"label": "floatright"
},
"numeric": [
"floatright"
]
}
},
{
"type": "contentString",
"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In Kyoto, the most unassuming bar I visited was in many ways the most revealing. To launch a long night of drinking, my girlfriend and I wandered into Color, an elegant, stylish lounge decked out in handsome modern furniture and classy vintage appliances. This was a nice place to drink. It reminded us of countless bars we'd patronized in the States. We discerned no theme, which, obviously, didn't surprise us. We'd seen plenty of regular bars around. This one just felt cozier than most. Then, we grabbed a card on the way out and read the finer print. The bar did in fact have a theme. It identified as \"New York-style,\" which explained why it struck us as so familiar -- right down to the $10 cocktails.\u003c/p>\n\n\u003c/div>\u003c/p>",
"attributes": {
"named": {},
"numeric": []
}
}
],
"link": "/bayareabites/11324/bar-and-restaurant-themantics",
"authors": [
"5060"
],
"categories": [
"bayareabites_109",
"bayareabites_1807",
"bayareabites_90",
"bayareabites_61"
],
"tags": [
"bayareabites_772",
"bayareabites_3590",
"bayareabites_1288",
"bayareabites_989",
"bayareabites_3588",
"bayareabites_3589",
"bayareabites_3591"
],
"label": "bayareabites"
}
},
"podcastsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"podcasts": {}
},
"radioProgramsReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"radioPrograms": {}
},
"radioSearchSegmentsReducer": {},
"programsReducer": {
"all-things-considered": {
"id": "all-things-considered",
"title": "All Things Considered",
"info": "Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.",
"airtime": "MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/all-things-considered/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/all-things-considered"
},
"american-suburb-podcast": {
"id": "american-suburb-podcast",
"title": "American Suburb: The Podcast",
"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg",
"officialWebsiteLink": "/news/series/american-suburb-podcast",
"meta": {
"site": "news",
"source": "kqed",
"order": 19
},
"link": "/news/series/american-suburb-podcast/",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/RBrW",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328",
"tuneIn": "https://tunein.com/radio/American-Suburb-p1086805/",
"rss": "https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"
}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Bay Curious",
"officialWebsiteLink": "/news/series/baycurious",
"meta": {
"site": "news",
"source": "kqed",
"order": 3
},
"link": "/podcasts/baycurious",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/bay-curious/id1172473406",
"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
"rss": "https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast",
"amazon": "https://music.amazon.com/podcasts/9a90d476-aa04-455d-9a4c-0871ed6216d4/bay-curious",
"stitcher": "https://www.stitcher.com/podcast/kqed/bay-curious",
"spotify": "https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"
}
},
"bbc-world-service": {
"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
"site": "news",
"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2",
"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report",
"officialWebsiteLink": "/californiareport",
"meta": {
"site": "news",
"source": "kqed",
"order": 8
},
"link": "/californiareport",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-the-california-report/id79681292",
"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
"npr": "https://www.npr.org/podcasts/432285393/the-california-report",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-the-california-report-podcast-8838",
"rss": "https://ww2.kqed.org/news/tag/tcram/feed/podcast"
}
},
"californiareportmagazine": {
"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Magazine-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The California Report Magazine",
"officialWebsiteLink": "/californiareportmagazine",
"meta": {
"site": "news",
"source": "kqed",
"order": 10
},
"link": "/californiareportmagazine",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-california-report-magazine/id1314750545",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
"npr": "https://www.npr.org/podcasts/564733126/the-california-report-magazine",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-california-report-magazine",
"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
"imageAlt": "KQED Close All Tabs",
"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
"site": "news",
"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/close-all-tabs/id214663465",
"rss": "https://feeds.megaphone.fm/KQINC6993880386",
"amazon": "https://music.amazon.com/podcasts/92d9d4ac-67a3-4eed-b10a-fb45d45b1ef2/close-all-tabs",
"spotify": "https://open.spotify.com/show/6LAJFHnGK1pYXYzv6SIol6?si=deb0cae19813417c"
}
},
"code-switch-life-kit": {
"id": "code-switch-life-kit",
"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 />",
"airtime": "SUN 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
"spotify": "https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV",
"rss": "https://feeds.npr.org/510312/podcast.xml"
}
},
"commonwealth-club": {
"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",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"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",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
"npr": "https://www.npr.org/podcasts/432307980/forum",
"stitcher": "https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast",
"rss": "https://feeds.megaphone.fm/KQINC9557381633"
}
},
"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": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"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": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/fresh-air",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Fresh-Air-p17/",
"rss": "https://feeds.npr.org/381444908/podcast.xml"
}
},
"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",
"officialWebsiteLink": "http://www.wbur.org/hereandnow",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/here-and-now",
"subsdcribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=426698661",
"tuneIn": "https://tunein.com/radio/Here--Now-p211/",
"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",
"tuneIn": "https://tunein.com/podcasts/Arts--Culture-Podcasts/How-I-Built-This-p910896/",
"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": {
"site": "news",
"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/hyphenaci%C3%B3n/id1191591838",
"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
"youtube": "https://www.youtube.com/c/kqedarts",
"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": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
"subscribe": {
"npr": "https://www.npr.org/podcasts/790253322/the-political-mind-of-jerry-brown",
"apple": "https://itunes.apple.com/us/podcast/id1492194549",
"rss": "https://ww2.kqed.org/news/series/jerrybrown/feed/podcast/",
"tuneIn": "http://tun.in/pjGcK",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-political-mind-of-jerry-brown",
"spotify": "https://open.spotify.com/show/54C1dmuyFyKMFttY6X2j6r?si=K8SgRCoISNK6ZbjpXrX5-w",
"amazon": "https://music.amazon.com/podcasts/44420f75-3b0e-4301-ab3b-16da6b09e543/the-political-mind-of-jerry-brown"
}
},
"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": {
"site": "news",
"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",
"tuneIn": "https://tunein.com/radio/Latino-USA-p621/",
"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",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/APM-Marketplace-p88/",
"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": {
"site": "news",
"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",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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": {
"site": "news",
"source": "npr"
},
"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",
"npr": "https://rpb3r.app.goo.gl/onourwatch",
"spotify": "https://open.spotify.com/show/0OLWoyizopu6tY1XiuX70x",
"tuneIn": "https://tunein.com/radio/On-Our-Watch-p1436229/",
"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": {
"apple": "https://podcasts.apple.com/us/podcast/political-breakdown/id1327641087",
"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
"stitcher": "https://www.stitcher.com/podcast/kqed/political-breakdown",
"spotify": "https://open.spotify.com/show/07RVyIjIdk2WDuVehvBMoN",
"rss": "https://ww2.kqed.org/news/tag/political-breakdown/feed/podcast"
}
},
"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
"meta": {
"site": "news",
"source": "Possible"
},
"link": "/radio/program/possible",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/possible/id1677184070",
"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
}
},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pri.org/programs/the-world",
"meta": {
"site": "news",
"source": "PRI"
},
"link": "/radio/program/pri-the-world",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pris-the-world-latest-edition/id278196007?mt=2",
"tuneIn": "https://tunein.com/podcasts/News--Politics-Podcasts/PRIs-The-World-p24/",
"rss": "http://feeds.feedburner.com/pri/theworld"
}
},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
"airtime": "SUN 12am-1am, SAT 2pm-3pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/radiolab1400.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/radiolab/",
"meta": {
"site": "science",
"source": "WNYC"
},
"link": "/radio/program/radiolab",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/radiolab/id152249110?mt=2",
"tuneIn": "https://tunein.com/radio/RadioLab-p68032/",
"rss": "https://feeds.wnyc.org/radiolab"
}
},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/reveal300px.png",
"officialWebsiteLink": "https://www.revealnews.org/episodes/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/reveal",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/reveal/id886009669",
"tuneIn": "https://tunein.com/radio/Reveal-p679597/",
"rss": "http://feeds.revealradio.org/revealpodcast"
}
},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Rightnowish-Podcast-Tile-500x500-1.jpg",
"imageAlt": "KQED Rightnowish with Pendarvis Harshaw",
"officialWebsiteLink": "/podcasts/rightnowish",
"meta": {
"site": "arts",
"source": "kqed",
"order": 16
},
"link": "/podcasts/rightnowish",
"subscribe": {
"npr": "https://www.npr.org/podcasts/721590300/rightnowish",
"rss": "https://ww2.kqed.org/arts/programs/rightnowish/feed/podcast",
"apple": "https://podcasts.apple.com/us/podcast/rightnowish/id1482187648",
"stitcher": "https://www.stitcher.com/podcast/kqed/rightnowish",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMxMjU5MTY3NDc4",
"spotify": "https://open.spotify.com/show/7kEJuafTzTVan7B78ttz1I"
}
},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
"airtime": "FRI 11am-1pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/science-friday",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/science-friday",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=73329284&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Science-Friday-p394/",
"rss": "http://feeds.wnyc.org/science-friday"
}
},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
"airtime": "SAT 1pm-2pm, 9pm-10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/05/Snap-Judgment-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Snap Judgment",
"officialWebsiteLink": "https://snapjudgment.org",
"meta": {
"site": "arts",
"source": "kqed",
"order": 4
},
"link": "https://snapjudgment.org",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/snap-judgment/id283657561",
"npr": "https://www.npr.org/podcasts/449018144/snap-judgment",
"stitcher": "https://www.pandora.com/podcast/snap-judgment/PC:241?source=stitcher-sunset",
"spotify": "https://open.spotify.com/show/3Cct7ZWmxHNAtLgBTqjC5v",
"rss": "https://snap.feed.snapjudgment.org/"
}
},
"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Sold-Out-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Sold Out: Rethinking Housing in America",
"officialWebsiteLink": "/podcasts/soldout",
"meta": {
"site": "news",
"source": "kqed",
"order": 13
},
"link": "/podcasts/soldout",
"subscribe": {
"npr": "https://www.npr.org/podcasts/911586047/s-o-l-d-o-u-t-a-new-future-for-housing",
"apple": "https://podcasts.apple.com/us/podcast/introducing-sold-out-rethinking-housing-in-america/id1531354937",
"rss": "https://feeds.megaphone.fm/soldout",
"spotify": "https://open.spotify.com/show/38dTBSk2ISFoPiyYNoKn1X",
"stitcher": "https://www.stitcher.com/podcast/kqed/sold-out-rethinking-housing-in-america",
"tunein": "https://tunein.com/radio/SOLD-OUT-Rethinking-Housing-in-America-p1365871/"
}
},
"spooked": {
"id": "spooked",
"title": "Spooked",
"tagline": "True-life supernatural stories",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/10/Spooked-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Spooked",
"officialWebsiteLink": "https://spookedpodcast.org/",
"meta": {
"site": "news",
"source": "kqed",
"order": 7
},
"link": "https://spookedpodcast.org/",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/spooked/id1279361017",
"npr": "https://www.npr.org/podcasts/549547848/snap-judgment-presents-spooked",
"spotify": "https://open.spotify.com/show/76571Rfl3m7PLJQZKQIGCT",
"rss": "https://feeds.simplecast.com/TBotaapn"
}
},
"tech-nation": {
"id": "tech-nation",
"title": "Tech Nation Radio Podcast",
"info": "Tech Nation is a weekly public radio program, hosted by Dr. Moira Gunn. Founded in 1993, it has grown from a simple interview show to a multi-faceted production, featuring conversations with noted technology and science leaders, and a weekly science and technology-related commentary.",
"airtime": "FRI 10pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Tech-Nation-Radio-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "http://technation.podomatic.com/",
"meta": {
"site": "science",
"source": "Tech Nation Media"
},
"link": "/radio/program/tech-nation",
"subscribe": {
"rss": "https://technation.podomatic.com/rss2.xml"
}
},
"ted-radio-hour": {
"id": "ted-radio-hour",
"title": "TED Radio Hour",
"info": "The TED Radio Hour is a journey through fascinating ideas, astonishing inventions, fresh approaches to old problems, and new ways to think and create.",
"airtime": "SUN 3pm-4pm, SAT 10pm-11pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/tedRadioHour.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/ted-radio-hour/?showDate=2018-06-22",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/ted-radio-hour",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/8vsS",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=523121474&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/TED-Radio-Hour-p418021/",
"rss": "https://feeds.npr.org/510298/podcast.xml"
}
},
"thebay": {
"id": "thebay",
"title": "The Bay",
"tagline": "Local news to keep you rooted",
"info": "Host Devin Katayama walks you through the biggest story of the day with reporters and newsmakers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Bay-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Bay",
"officialWebsiteLink": "/podcasts/thebay",
"meta": {
"site": "radio",
"source": "kqed",
"order": 2
},
"link": "/podcasts/thebay",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-bay/id1350043452",
"amazon": "https://music.amazon.com/podcasts/d800ea4c-7a2c-42f2-b861-edaf78a5db0b/the-bay",
"npr": "https://www.npr.org/podcasts/586725995/the-bay",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-bay",
"spotify": "https://open.spotify.com/show/4BIKBKIujizLHlIlBNaAqQ",
"rss": "https://feeds.megaphone.fm/KQINC8259786327"
}
},
"thelatest": {
"id": "thelatest",
"title": "The Latest",
"tagline": "Trusted local news in real time",
"info": "",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/05/The-Latest-2025-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Latest",
"officialWebsiteLink": "/thelatest",
"meta": {
"site": "news",
"source": "kqed",
"order": 6
},
"link": "/thelatest",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-latest-from-kqed/id1197721799",
"npr": "https://www.npr.org/podcasts/1257949365/the-latest-from-k-q-e-d",
"spotify": "https://open.spotify.com/show/5KIIXMgM9GTi5AepwOYvIZ?si=bd3053fec7244dba",
"rss": "https://feeds.megaphone.fm/KQINC9137121918"
}
},
"theleap": {
"id": "theleap",
"title": "The Leap",
"tagline": "What if you closed your eyes, and jumped?",
"info": "Stories about people making dramatic, risky changes, told by award-winning public radio reporter Judy Campbell.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Leap-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Leap",
"officialWebsiteLink": "/podcasts/theleap",
"meta": {
"site": "news",
"source": "kqed",
"order": 17
},
"link": "/podcasts/theleap",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/the-leap/id1046668171",
"npr": "https://www.npr.org/podcasts/447248267/the-leap",
"stitcher": "https://www.stitcher.com/podcast/kqed/the-leap",
"spotify": "https://open.spotify.com/show/3sSlVHHzU0ytLwuGs1SD1U",
"rss": "https://ww2.kqed.org/news/programs/the-leap/feed/podcast"
}
},
"the-moth-radio-hour": {
"id": "the-moth-radio-hour",
"title": "The Moth Radio Hour",
"info": "Since its launch in 1997, The Moth has presented thousands of true stories, told live and without notes, to standing-room-only crowds worldwide. Moth storytellers stand alone, under a spotlight, with only a microphone and a roomful of strangers. The storyteller and the audience embark on a high-wire act of shared experience which is both terrifying and exhilarating. Since 2008, The Moth podcast has featured many of our favorite stories told live on Moth stages around the country. For information on all of our programs and live events, visit themoth.org.",
"airtime": "SAT 8pm-9pm and SUN 11am-12pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/theMoth.jpg",
"officialWebsiteLink": "https://themoth.org/",
"meta": {
"site": "arts",
"source": "prx"
},
"link": "/radio/program/the-moth-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/the-moth-podcast/id275699983?mt=2",
"tuneIn": "https://tunein.com/radio/The-Moth-p273888/",
"rss": "http://feeds.themoth.org/themothpodcast"
}
},
"the-new-yorker-radio-hour": {
"id": "the-new-yorker-radio-hour",
"title": "The New Yorker Radio Hour",
"info": "The New Yorker Radio Hour is a weekly program presented by the magazine's editor, David Remnick, and produced by WNYC Studios and The New Yorker. Each episode features a diverse mix of interviews, profiles, storytelling, and an occasional burst of humor inspired by the magazine, and shaped by its writers, artists, and editors. This isn't a radio version of a magazine, but something all its own, reflecting the rich possibilities of audio storytelling and conversation. Theme music for the show was composed and performed by Merrill Garbus of tUnE-YArDs.",
"airtime": "SAT 10am-11am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-New-Yorker-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/tnyradiohour",
"meta": {
"site": "arts",
"source": "WNYC"
},
"link": "/radio/program/the-new-yorker-radio-hour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/id1050430296",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/New-Yorker-Radio-Hour-p803804/",
"rss": "https://feeds.feedburner.com/newyorkerradiohour"
}
},
"the-sam-sanders-show": {
"id": "the-sam-sanders-show",
"title": "The Sam Sanders Show",
"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
"airtime": "FRI 12-1pm AND SAT 11am-12pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/11/The-Sam-Sanders-Show-Podcast-Tile-400x400-1.jpg",
"officialWebsiteLink": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"meta": {
"site": "arts",
"source": "KCRW"
},
"link": "https://www.kcrw.com/shows/the-sam-sanders-show/latest",
"subscribe": {
"rss": "https://feed.cdnstream1.com/zjb/feed/download/ac/28/59/ac28594c-e1d0-4231-8728-61865cdc80e8.xml"
}
},
"the-splendid-table": {
"id": "the-splendid-table",
"title": "The Splendid Table",
"info": "\u003cem>The Splendid Table\u003c/em> hosts our nation's conversations about cooking, sustainability and food culture.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Splendid-Table-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.splendidtable.org/",
"airtime": "SUN 10-11 pm",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/the-splendid-table"
},
"this-american-life": {
"id": "this-american-life",
"title": "This American Life",
"info": "This American Life is a weekly public radio show, heard by 2.2 million people on more than 500 stations. Another 2.5 million people download the weekly podcast. It is hosted by Ira Glass, produced in collaboration with Chicago Public Media, delivered to stations by PRX The Public Radio Exchange, and has won all of the major broadcasting awards.",
"airtime": "SAT 12pm-1pm, 7pm-8pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/thisAmericanLife.png",
"officialWebsiteLink": "https://www.thisamericanlife.org/",
"meta": {
"site": "news",
"source": "wbez"
},
"link": "/radio/program/this-american-life",
"subscribe": {
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201671138&at=11l79Y&ct=nprdirectory",
"rss": "https://www.thisamericanlife.org/podcast/rss.xml"
}
},
"tinydeskradio": {
"id": "tinydeskradio",
"title": "Tiny Desk Radio",
"info": "We're bringing the best of Tiny Desk to the airwaves, only on public radio.",
"airtime": "SUN 8pm and SAT 9pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/04/300x300-For-Member-Station-Logo-Tiny-Desk-Radio-@2x.png",
"officialWebsiteLink": "https://www.npr.org/series/g-s1-52030/tiny-desk-radio",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/tinydeskradio",
"subscribe": {
"rss": "https://feeds.npr.org/g-s1-52030/rss.xml"
}
},
"wait-wait-dont-tell-me": {
"id": "wait-wait-dont-tell-me",
"title": "Wait Wait... Don't Tell Me!",
"info": "Peter Sagal and Bill Kurtis host the weekly NPR News quiz show alongside some of the best and brightest news and entertainment personalities.",
"airtime": "SUN 10am-11am, SAT 11am-12pm, SAT 6pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Wait-Wait-Podcast-Tile-300x300-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/wait-wait-dont-tell-me/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/wait-wait-dont-tell-me",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/Xogv",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=121493804&at=11l79Y&ct=nprdirectory",
"tuneIn": "https://tunein.com/radio/Wait-Wait-Dont-Tell-Me-p46/",
"rss": "https://feeds.npr.org/344098539/podcast.xml"
}
},
"weekend-edition-saturday": {
"id": "weekend-edition-saturday",
"title": "Weekend Edition Saturday",
"info": "Weekend Edition Saturday wraps up the week's news and offers a mix of analysis and features on a wide range of topics, including arts, sports, entertainment, and human interest stories. The two-hour program is hosted by NPR's Peabody Award-winning Scott Simon.",
"airtime": "SAT 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-saturday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-saturday"
},
"weekend-edition-sunday": {
"id": "weekend-edition-sunday",
"title": "Weekend Edition Sunday",
"info": "Weekend Edition Sunday features interviews with newsmakers, artists, scientists, politicians, musicians, writers, theologians and historians. The program has covered news events from Nelson Mandela's 1990 release from a South African prison to the capture of Saddam Hussein.",
"airtime": "SUN 5am-10am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Weekend-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/weekend-edition-sunday/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/weekend-edition-sunday"
}
},
"racesReducer": {},
"racesGenElectionReducer": {},
"racesGenElection2026Reducer": {},
"radioSchedulesReducer": {},
"listsReducer": {
"posts/bayareabites?category=restaurants-and-bars": {
"isFetching": false,
"latestQuery": {
"from": 816,
"size": 12
},
"vitalsOnly": false,
"totalRequested": 12,
"isLoading": false,
"isLoadingMore": true,
"total": {
"value": 969,
"relation": "eq"
},
"items": [
"bayareabites_13266",
"bayareabites_13241",
"bayareabites_13083",
"bayareabites_13070",
"bayareabites_13015",
"bayareabites_12821",
"bayareabites_12445",
"bayareabites_12422",
"bayareabites_12335",
"bayareabites_12198",
"bayareabites_12091",
"bayareabites_11324"
],
"complete": true
}
},
"recallGuideReducer": {
"intros": {},
"policy": {},
"candidates": {}
},
"savedArticleReducer": {
"articles": [],
"status": {}
},
"newslettersReducer": {
"isFetching": false,
"fetchFailed": false,
"hasFetched": false,
"newsletters": {},
"isSubscribing": false,
"isUnsubscribing": false,
"subscribedNewsletters": {}
},
"termsReducer": {
"about": {
"name": "About",
"type": "terms",
"id": "about",
"slug": "about",
"link": "/about",
"taxonomy": "site"
},
"arts": {
"name": "Arts & Culture",
"grouping": [
"arts",
"pop",
"trulyca"
],
"description": "KQED Arts provides daily in-depth coverage of the Bay Area's music, art, film, performing arts, literature and arts news, as well as cultural commentary and criticism.",
"type": "terms",
"id": "arts",
"slug": "arts",
"link": "/arts",
"taxonomy": "site"
},
"artschool": {
"name": "Art School",
"parent": "arts",
"type": "terms",
"id": "artschool",
"slug": "artschool",
"link": "/artschool",
"taxonomy": "site"
},
"bayareabites": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "bayareabites",
"slug": "bayareabites",
"link": "/food",
"taxonomy": "site"
},
"bayareahiphop": {
"name": "Bay Area Hiphop",
"type": "terms",
"id": "bayareahiphop",
"slug": "bayareahiphop",
"link": "/bayareahiphop",
"taxonomy": "site"
},
"campaign21": {
"name": "Campaign 21",
"type": "terms",
"id": "campaign21",
"slug": "campaign21",
"link": "/campaign21",
"taxonomy": "site"
},
"careers": {
"name": "Careers",
"type": "terms",
"id": "careers",
"slug": "careers",
"link": "/careers",
"taxonomy": "site"
},
"checkplease": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"parent": "food",
"type": "terms",
"id": "checkplease",
"slug": "checkplease",
"link": "/food",
"taxonomy": "site"
},
"education": {
"name": "Education",
"grouping": [
"education"
],
"type": "terms",
"id": "education",
"slug": "education",
"link": "/education",
"taxonomy": "site"
},
"elections": {
"name": "Elections",
"type": "terms",
"id": "elections",
"slug": "elections",
"link": "/elections",
"taxonomy": "site"
},
"events": {
"name": "Events",
"type": "terms",
"id": "events",
"slug": "events",
"link": "/events",
"taxonomy": "site"
},
"event": {
"name": "Event",
"alias": "events",
"type": "terms",
"id": "event",
"slug": "event",
"link": "/event",
"taxonomy": "site"
},
"filmschoolshorts": {
"name": "Film School Shorts",
"type": "terms",
"id": "filmschoolshorts",
"slug": "filmschoolshorts",
"link": "/filmschoolshorts",
"taxonomy": "site"
},
"food": {
"name": "KQED food",
"grouping": [
"food",
"bayareabites",
"checkplease"
],
"type": "terms",
"id": "food",
"slug": "food",
"link": "/food",
"taxonomy": "site"
},
"forum": {
"name": "Forum",
"relatedContentQuery": "posts/forum?",
"parent": "news",
"type": "terms",
"id": "forum",
"slug": "forum",
"link": "/forum",
"taxonomy": "site"
},
"futureofyou": {
"name": "Future of You",
"grouping": [
"science",
"futureofyou"
],
"parent": "science",
"type": "terms",
"id": "futureofyou",
"slug": "futureofyou",
"link": "/futureofyou",
"taxonomy": "site"
},
"jpepinheart": {
"name": "KQED food",
"relatedContentQuery": "posts/food,bayareabites,checkplease",
"parent": "food",
"type": "terms",
"id": "jpepinheart",
"slug": "jpepinheart",
"link": "/food",
"taxonomy": "site"
},
"liveblog": {
"name": "Live Blog",
"type": "terms",
"id": "liveblog",
"slug": "liveblog",
"link": "/liveblog",
"taxonomy": "site"
},
"livetv": {
"name": "Live TV",
"parent": "tv",
"type": "terms",
"id": "livetv",
"slug": "livetv",
"link": "/livetv",
"taxonomy": "site"
},
"lowdown": {
"name": "The Lowdown",
"relatedContentQuery": "posts/lowdown?",
"parent": "news",
"type": "terms",
"id": "lowdown",
"slug": "lowdown",
"link": "/lowdown",
"taxonomy": "site"
},
"mindshift": {
"name": "Mindshift",
"parent": "news",
"description": "MindShift explores the future of education by highlighting the innovative – and sometimes counterintuitive – ways educators and parents are helping all children succeed.",
"type": "terms",
"id": "mindshift",
"slug": "mindshift",
"link": "/mindshift",
"taxonomy": "site"
},
"news": {
"name": "News",
"grouping": [
"news",
"forum"
],
"type": "terms",
"id": "news",
"slug": "news",
"link": "/news",
"taxonomy": "site"
},
"newsletters": {
"name": "newsletters",
"type": "terms",
"id": "newsletters",
"slug": "newsletters",
"link": "/newsletters",
"taxonomy": "site"
},
"perspectives": {
"name": "Perspectives",
"parent": "radio",
"type": "terms",
"id": "perspectives",
"slug": "perspectives",
"link": "/perspectives",
"taxonomy": "site"
},
"podcasts": {
"name": "Podcasts",
"type": "terms",
"id": "podcasts",
"slug": "podcasts",
"link": "/podcasts",
"taxonomy": "site"
},
"pop": {
"name": "Pop",
"parent": "arts",
"type": "terms",
"id": "pop",
"slug": "pop",
"link": "/pop",
"taxonomy": "site"
},
"pressroom": {
"name": "Pressroom",
"type": "terms",
"id": "pressroom",
"slug": "pressroom",
"link": "/pressroom",
"taxonomy": "site"
},
"quest": {
"name": "Quest",
"parent": "science",
"type": "terms",
"id": "quest",
"slug": "quest",
"link": "/quest",
"taxonomy": "site"
},
"radio": {
"name": "Radio",
"grouping": [
"forum",
"perspectives"
],
"description": "Listen to KQED Public Radio – home of Forum and The California Report – on 88.5 FM in San Francisco, 89.3 FM in Sacramento, 88.3 FM in Santa Rosa and 88.1 FM in Martinez.",
"type": "terms",
"id": "radio",
"slug": "radio",
"link": "/radio",
"taxonomy": "site"
},
"root": {
"name": "KQED",
"image": "https://ww2.kqed.org/app/uploads/2020/02/KQED-OG-Image@1x.png",
"imageWidth": 1200,
"imageHeight": 630,
"headData": {
"title": "KQED | News, Radio, Podcasts, TV | Public Media for Northern California",
"description": "KQED provides public radio, television, and independent reporting on issues that matter to the Bay Area. We’re the NPR and PBS member station for Northern California."
},
"type": "terms",
"id": "root",
"slug": "root",
"link": "/root",
"taxonomy": "site"
},
"science": {
"name": "Science",
"grouping": [
"science",
"futureofyou"
],
"description": "KQED Science brings you award-winning science and environment coverage from the Bay Area and beyond.",
"type": "terms",
"id": "science",
"slug": "science",
"link": "/science",
"taxonomy": "site"
},
"stateofhealth": {
"name": "State of Health",
"parent": "science",
"type": "terms",
"id": "stateofhealth",
"slug": "stateofhealth",
"link": "/stateofhealth",
"taxonomy": "site"
},
"support": {
"name": "Support",
"type": "terms",
"id": "support",
"slug": "support",
"link": "/support",
"taxonomy": "site"
},
"thedolist": {
"name": "The Do List",
"parent": "arts",
"type": "terms",
"id": "thedolist",
"slug": "thedolist",
"link": "/thedolist",
"taxonomy": "site"
},
"trulyca": {
"name": "Truly CA",
"grouping": [
"arts",
"pop",
"trulyca"
],
"parent": "arts",
"type": "terms",
"id": "trulyca",
"slug": "trulyca",
"link": "/trulyca",
"taxonomy": "site"
},
"tv": {
"name": "TV",
"type": "terms",
"id": "tv",
"slug": "tv",
"link": "/tv",
"taxonomy": "site"
},
"voterguide": {
"name": "Voter Guide",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "voterguide",
"slug": "voterguide",
"link": "/voterguide",
"taxonomy": "site"
},
"guiaelectoral": {
"name": "Guia Electoral",
"parent": "elections",
"alias": "elections",
"type": "terms",
"id": "guiaelectoral",
"slug": "guiaelectoral",
"link": "/guiaelectoral",
"taxonomy": "site"
},
"bayareabites_category_restaurants-and-bars": {
"isLoading": true
},
"bayareabites_1807": {
"type": "terms",
"id": "bayareabites_1807",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1807",
"found": true
},
"relationships": {},
"featImg": null,
"name": "restaurants, bars, cafes, pop-ups",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "restaurants, bars, cafes, pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 56,
"slug": "restaurants-and-bars",
"isLoading": false,
"link": "/bayareabites/category/restaurants-and-bars"
},
"bayareabites_109": {
"type": "terms",
"id": "bayareabites_109",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "109",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bay area",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 73,
"slug": "bay-area",
"isLoading": false,
"link": "/bayareabites/category/bay-area"
},
"bayareabites_2090": {
"type": "terms",
"id": "bayareabites_2090",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2090",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food history and celebrities",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food history and celebrities Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1561,
"slug": "food-history-and-celebrities",
"isLoading": false,
"link": "/bayareabites/category/food-history-and-celebrities"
},
"bayareabites_90": {
"type": "terms",
"id": "bayareabites_90",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "90",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 54,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/category/san-francisco"
},
"bayareabites_4058": {
"type": "terms",
"id": "bayareabites_4058",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4058",
"found": true
},
"relationships": {},
"featImg": null,
"name": "drag queen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "drag queen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2556,
"slug": "drag-queen",
"isLoading": false,
"link": "/bayareabites/tag/drag-queen"
},
"bayareabites_1000": {
"type": "terms",
"id": "bayareabites_1000",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1000",
"found": true
},
"relationships": {},
"featImg": null,
"name": "greens",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "greens Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 911,
"slug": "greens",
"isLoading": false,
"link": "/bayareabites/tag/greens"
},
"bayareabites_3716": {
"type": "terms",
"id": "bayareabites_3716",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3716",
"found": true
},
"relationships": {},
"featImg": null,
"name": "john waters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "john waters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2454,
"slug": "john-waters",
"isLoading": false,
"link": "/bayareabites/tag/john-waters"
},
"bayareabites_4057": {
"type": "terms",
"id": "bayareabites_4057",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4057",
"found": true
},
"relationships": {},
"featImg": null,
"name": "joshua grannell",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "joshua grannell Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2555,
"slug": "joshua-grannell",
"isLoading": false,
"link": "/bayareabites/tag/joshua-grannell"
},
"bayareabites_4056": {
"type": "terms",
"id": "bayareabites_4056",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4056",
"found": true
},
"relationships": {},
"featImg": null,
"name": "peaches christ",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "peaches christ Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2554,
"slug": "peaches-christ",
"isLoading": false,
"link": "/bayareabites/tag/peaches-christ"
},
"bayareabites_50": {
"type": "terms",
"id": "bayareabites_50",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "50",
"found": true
},
"relationships": {},
"featImg": null,
"name": "events",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "events Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 750,
"slug": "events",
"isLoading": false,
"link": "/bayareabites/category/events"
},
"bayareabites_1865": {
"type": "terms",
"id": "bayareabites_1865",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1865",
"found": true
},
"relationships": {},
"featImg": null,
"name": "food bloggers and social media",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "food bloggers and social media Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1240,
"slug": "food-bloggers-and-social-media",
"isLoading": false,
"link": "/bayareabites/category/food-bloggers-and-social-media"
},
"bayareabites_4047": {
"type": "terms",
"id": "bayareabites_4047",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4047",
"found": true
},
"relationships": {},
"featImg": null,
"name": "circolo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "circolo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2552,
"slug": "circolo",
"isLoading": false,
"link": "/bayareabites/tag/circolo"
},
"bayareabites_940": {
"type": "terms",
"id": "bayareabites_940",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "940",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coffee bar",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coffee bar Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 861,
"slug": "coffee-bar",
"isLoading": false,
"link": "/bayareabites/tag/coffee-bar"
},
"bayareabites_4045": {
"type": "terms",
"id": "bayareabites_4045",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4045",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hapa ramen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hapa ramen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2550,
"slug": "hapa-ramen",
"isLoading": false,
"link": "/bayareabites/tag/hapa-ramen"
},
"bayareabites_377": {
"type": "terms",
"id": "bayareabites_377",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "377",
"found": true
},
"relationships": {},
"featImg": null,
"name": "noodles",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "noodles Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 342,
"slug": "noodles",
"isLoading": false,
"link": "/bayareabites/tag/noodles"
},
"bayareabites_4043": {
"type": "terms",
"id": "bayareabites_4043",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4043",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pop-ups",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pop-ups Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2548,
"slug": "pop-ups",
"isLoading": false,
"link": "/bayareabites/tag/pop-ups"
},
"bayareabites_4042": {
"type": "terms",
"id": "bayareabites_4042",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4042",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ramen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ramen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2547,
"slug": "ramen",
"isLoading": false,
"link": "/bayareabites/tag/ramen"
},
"bayareabites_4044": {
"type": "terms",
"id": "bayareabites_4044",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4044",
"found": true
},
"relationships": {},
"featImg": null,
"name": "richie nakano",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "richie nakano Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2549,
"slug": "richie-nakano",
"isLoading": false,
"link": "/bayareabites/tag/richie-nakano"
},
"bayareabites_14745": {
"type": "terms",
"id": "bayareabites_14745",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14745",
"found": true
},
"relationships": {},
"featImg": null,
"name": "san francisco",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "san francisco Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 817,
"slug": "san-francisco",
"isLoading": false,
"link": "/bayareabites/tag/san-francisco"
},
"bayareabites_4046": {
"type": "terms",
"id": "bayareabites_4046",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4046",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tampopo",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tampopo Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2551,
"slug": "tampopo",
"isLoading": false,
"link": "/bayareabites/tag/tampopo"
},
"bayareabites_1486": {
"type": "terms",
"id": "bayareabites_1486",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1486",
"found": true
},
"relationships": {},
"featImg": null,
"name": "twitter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "twitter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1241,
"slug": "twitter",
"isLoading": false,
"link": "/bayareabites/tag/twitter"
},
"bayareabites_63": {
"type": "terms",
"id": "bayareabites_63",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "63",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chefs",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chefs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 27,
"slug": "chefs",
"isLoading": false,
"link": "/bayareabites/category/chefs"
},
"bayareabites_1875": {
"type": "terms",
"id": "bayareabites_1875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "local food businesses",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "local food businesses Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1453,
"slug": "local-food-businesses",
"isLoading": false,
"link": "/bayareabites/category/local-food-businesses"
},
"bayareabites_2345": {
"type": "terms",
"id": "bayareabites_2345",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2345",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Bi Rite",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Bi Rite Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1742,
"slug": "bi-rite",
"isLoading": false,
"link": "/bayareabites/tag/bi-rite"
},
"bayareabites_4029": {
"type": "terms",
"id": "bayareabites_4029",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4029",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bistro aix",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bistro aix Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2541,
"slug": "bistro-aix",
"isLoading": false,
"link": "/bayareabites/tag/bistro-aix"
},
"bayareabites_4017": {
"type": "terms",
"id": "bayareabites_4017",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4017",
"found": true
},
"relationships": {},
"featImg": null,
"name": "craig stoll",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "craig stoll Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2537,
"slug": "craig-stoll",
"isLoading": false,
"link": "/bayareabites/tag/craig-stoll"
},
"bayareabites_2101": {
"type": "terms",
"id": "bayareabites_2101",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2101",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delfina",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delfina Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1568,
"slug": "delfina",
"isLoading": false,
"link": "/bayareabites/tag/delfina"
},
"bayareabites_4026": {
"type": "terms",
"id": "bayareabites_4026",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4026",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delfina pizzeria",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delfina pizzeria Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2538,
"slug": "delfina-pizzeria",
"isLoading": false,
"link": "/bayareabites/tag/delfina-pizzeria"
},
"bayareabites_219": {
"type": "terms",
"id": "bayareabites_219",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "219",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nopa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nopa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 184,
"slug": "nopa",
"isLoading": false,
"link": "/bayareabites/tag/nopa"
},
"bayareabites_4030": {
"type": "terms",
"id": "bayareabites_4030",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4030",
"found": true
},
"relationships": {},
"featImg": null,
"name": "nopalito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "nopalito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2542,
"slug": "nopalito",
"isLoading": false,
"link": "/bayareabites/tag/nopalito"
},
"bayareabites_4028": {
"type": "terms",
"id": "bayareabites_4028",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4028",
"found": true
},
"relationships": {},
"featImg": null,
"name": "out the door",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "out the door Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2540,
"slug": "out-the-door",
"isLoading": false,
"link": "/bayareabites/tag/out-the-door"
},
"bayareabites_4031": {
"type": "terms",
"id": "bayareabites_4031",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4031",
"found": true
},
"relationships": {},
"featImg": null,
"name": "zuni",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "zuni Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2543,
"slug": "zuni",
"isLoading": false,
"link": "/bayareabites/tag/zuni"
},
"bayareabites_45": {
"type": "terms",
"id": "bayareabites_45",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "45",
"found": true
},
"relationships": {},
"featImg": null,
"name": "KQED",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "KQED Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 7,
"slug": "kqed",
"isLoading": false,
"link": "/bayareabites/category/kqed"
},
"bayareabites_10": {
"type": "terms",
"id": "bayareabites_10",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "10",
"found": true
},
"relationships": {},
"featImg": null,
"name": "reviews",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "reviews Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 24,
"slug": "reviews",
"isLoading": false,
"link": "/bayareabites/category/reviews"
},
"bayareabites_1593": {
"type": "terms",
"id": "bayareabites_1593",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1593",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tv, film, video, photography",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tv, film, video, photography Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 9,
"slug": "tv-film-video",
"isLoading": false,
"link": "/bayareabites/category/tv-film-video"
},
"bayareabites_757": {
"type": "terms",
"id": "bayareabites_757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1361,
"slug": "check-please",
"isLoading": false,
"link": "/bayareabites/tag/check-please"
},
"bayareabites_763": {
"type": "terms",
"id": "bayareabites_763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "check please bay area",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "check please bay area Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2241,
"slug": "check-please-bay-area",
"isLoading": false,
"link": "/bayareabites/tag/check-please-bay-area"
},
"bayareabites_234": {
"type": "terms",
"id": "bayareabites_234",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "234",
"found": true
},
"relationships": {},
"featImg": null,
"name": "alice waters",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "alice waters Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 199,
"slug": "alice-waters",
"isLoading": false,
"link": "/bayareabites/tag/alice-waters"
},
"bayareabites_4000": {
"type": "terms",
"id": "bayareabites_4000",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4000",
"found": true
},
"relationships": {},
"featImg": null,
"name": "california cuisine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "california cuisine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2528,
"slug": "california-cuisine",
"isLoading": false,
"link": "/bayareabites/tag/california-cuisine"
},
"bayareabites_3998": {
"type": "terms",
"id": "bayareabites_3998",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3998",
"found": true
},
"relationships": {},
"featImg": null,
"name": "coi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "coi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2526,
"slug": "coi",
"isLoading": false,
"link": "/bayareabites/tag/coi"
},
"bayareabites_3995": {
"type": "terms",
"id": "bayareabites_3995",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3995",
"found": true
},
"relationships": {},
"featImg": null,
"name": "commis",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "commis Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2523,
"slug": "commis",
"isLoading": false,
"link": "/bayareabites/tag/commis"
},
"bayareabites_3999": {
"type": "terms",
"id": "bayareabites_3999",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3999",
"found": true
},
"relationships": {},
"featImg": null,
"name": "daniel patterson",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "daniel patterson Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2527,
"slug": "daniel-patterson",
"isLoading": false,
"link": "/bayareabites/tag/daniel-patterson"
},
"bayareabites_4001": {
"type": "terms",
"id": "bayareabites_4001",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "4001",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ingredients",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ingredients Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2529,
"slug": "ingredients",
"isLoading": false,
"link": "/bayareabites/tag/ingredients"
},
"bayareabites_3996": {
"type": "terms",
"id": "bayareabites_3996",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3996",
"found": true
},
"relationships": {},
"featImg": null,
"name": "james syhabout",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "james syhabout Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2524,
"slug": "james-syhabout",
"isLoading": false,
"link": "/bayareabites/tag/james-syhabout"
},
"bayareabites_3997": {
"type": "terms",
"id": "bayareabites_3997",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3997",
"found": true
},
"relationships": {},
"featImg": null,
"name": "manresa",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "manresa Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2525,
"slug": "manresa",
"isLoading": false,
"link": "/bayareabites/tag/manresa"
},
"bayareabites_14757": {
"type": "terms",
"id": "bayareabites_14757",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "14757",
"found": true
},
"relationships": {},
"featImg": null,
"name": "oakland",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "oakland Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 331,
"slug": "oakland",
"isLoading": false,
"link": "/bayareabites/tag/oakland"
},
"bayareabites_2035": {
"type": "terms",
"id": "bayareabites_2035",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2035",
"found": true
},
"relationships": {},
"featImg": null,
"name": "politics, activism, food safety",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "politics, activism, food safety Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 943,
"slug": "politics-activism-food-safety",
"isLoading": false,
"link": "/bayareabites/category/politics-activism-food-safety"
},
"bayareabites_181": {
"type": "terms",
"id": "bayareabites_181",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "181",
"found": true
},
"relationships": {},
"featImg": null,
"name": "street food and fast food",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "street food and fast food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1872,
"slug": "street-food",
"isLoading": false,
"link": "/bayareabites/category/street-food"
},
"bayareabites_3951": {
"type": "terms",
"id": "bayareabites_3951",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3951",
"found": true
},
"relationships": {},
"featImg": null,
"name": "anthony myint",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "anthony myint Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2510,
"slug": "anthony-myint",
"isLoading": false,
"link": "/bayareabites/tag/anthony-myint"
},
"bayareabites_3952": {
"type": "terms",
"id": "bayareabites_3952",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3952",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bar tartine",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bar tartine Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2512,
"slug": "bar-tartine",
"isLoading": false,
"link": "/bayareabites/tag/bar-tartine"
},
"bayareabites_2748": {
"type": "terms",
"id": "bayareabites_2748",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2748",
"found": true
},
"relationships": {},
"featImg": null,
"name": "commonwealth",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "commonwealth Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2511,
"slug": "commonwealth",
"isLoading": false,
"link": "/bayareabites/tag/commonwealth"
},
"bayareabites_3955": {
"type": "terms",
"id": "bayareabites_3955",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3955",
"found": true
},
"relationships": {},
"featImg": null,
"name": "delancey street",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "delancey street Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2515,
"slug": "delancey-street",
"isLoading": false,
"link": "/bayareabites/tag/delancey-street"
},
"bayareabites_3954": {
"type": "terms",
"id": "bayareabites_3954",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3954",
"found": true
},
"relationships": {},
"featImg": null,
"name": "elmwood cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "elmwood cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2514,
"slug": "elmwood-cafe",
"isLoading": false,
"link": "/bayareabites/tag/elmwood-cafe"
},
"bayareabites_3956": {
"type": "terms",
"id": "bayareabites_3956",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3956",
"found": true
},
"relationships": {},
"featImg": null,
"name": "fifteen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "fifteen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2516,
"slug": "fifteen",
"isLoading": false,
"link": "/bayareabites/tag/fifteen"
},
"bayareabites_3950": {
"type": "terms",
"id": "bayareabites_3950",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3950",
"found": true
},
"relationships": {},
"featImg": null,
"name": "jason fox",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "jason fox Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2509,
"slug": "jason-fox",
"isLoading": false,
"link": "/bayareabites/tag/jason-fox"
},
"bayareabites_3953": {
"type": "terms",
"id": "bayareabites_3953",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3953",
"found": true
},
"relationships": {},
"featImg": null,
"name": "karma kitchen",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "karma kitchen Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2513,
"slug": "karma-kitchen",
"isLoading": false,
"link": "/bayareabites/tag/karma-kitchen"
},
"bayareabites_2311": {
"type": "terms",
"id": "bayareabites_2311",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2311",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission district",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission district Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1721,
"slug": "mission-district",
"isLoading": false,
"link": "/bayareabites/tag/mission-district"
},
"bayareabites_3484": {
"type": "terms",
"id": "bayareabites_3484",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3484",
"found": true
},
"relationships": {},
"featImg": null,
"name": "mission street food",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "mission street food Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2325,
"slug": "mission-street-food",
"isLoading": false,
"link": "/bayareabites/tag/mission-street-food"
},
"bayareabites_3811": {
"type": "terms",
"id": "bayareabites_3811",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3811",
"found": true
},
"relationships": {},
"featImg": null,
"name": "chili dogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "chili dogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2475,
"slug": "chili-dogs",
"isLoading": false,
"link": "/bayareabites/tag/chili-dogs"
},
"bayareabites_787": {
"type": "terms",
"id": "bayareabites_787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hamburgers",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hamburgers Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 775,
"slug": "hamburgers",
"isLoading": false,
"link": "/bayareabites/tag/hamburgers"
},
"bayareabites_2346": {
"type": "terms",
"id": "bayareabites_2346",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2346",
"found": true
},
"relationships": {},
"featImg": null,
"name": "hot dogs",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "hot dogs Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1743,
"slug": "hot-dogs",
"isLoading": false,
"link": "/bayareabites/tag/hot-dogs"
},
"bayareabites_3810": {
"type": "terms",
"id": "bayareabites_3810",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3810",
"found": true
},
"relationships": {},
"featImg": null,
"name": "milk shakes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "milk shakes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2474,
"slug": "milk-shakes",
"isLoading": false,
"link": "/bayareabites/tag/milk-shakes"
},
"bayareabites_3875": {
"type": "terms",
"id": "bayareabites_3875",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3875",
"found": true
},
"relationships": {},
"featImg": null,
"name": "trueburger",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "trueburger Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2478,
"slug": "trueburger",
"isLoading": false,
"link": "/bayareabites/tag/trueburger"
},
"bayareabites_1763": {
"type": "terms",
"id": "bayareabites_1763",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1763",
"found": true
},
"relationships": {},
"featImg": null,
"name": "holidays and traditions",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "holidays and traditions Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1254,
"slug": "holidays-and-traditions",
"isLoading": false,
"link": "/bayareabites/category/holidays-and-traditions"
},
"bayareabites_61": {
"type": "terms",
"id": "bayareabites_61",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "61",
"found": true
},
"relationships": {},
"featImg": null,
"name": "travel",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "travel Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1216,
"slug": "travel",
"isLoading": false,
"link": "/bayareabites/category/travel"
},
"bayareabites_3786": {
"type": "terms",
"id": "bayareabites_3786",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3786",
"found": true
},
"relationships": {},
"featImg": null,
"name": "ad hoc",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "ad hoc Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2466,
"slug": "ad-hoc",
"isLoading": false,
"link": "/bayareabites/tag/ad-hoc"
},
"bayareabites_3791": {
"type": "terms",
"id": "bayareabites_3791",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3791",
"found": true
},
"relationships": {},
"featImg": null,
"name": "birthday parties",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "birthday parties Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2471,
"slug": "birthday-parties",
"isLoading": false,
"link": "/bayareabites/tag/birthday-parties"
},
"bayareabites_3799": {
"type": "terms",
"id": "bayareabites_3799",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3799",
"found": true
},
"relationships": {},
"featImg": null,
"name": "marie callender's",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "marie callender's Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2472,
"slug": "marie-callenders",
"isLoading": false,
"link": "/bayareabites/tag/marie-callenders"
},
"bayareabites_200": {
"type": "terms",
"id": "bayareabites_200",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "200",
"found": true
},
"relationships": {},
"featImg": null,
"name": "spring",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "spring Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 165,
"slug": "spring",
"isLoading": false,
"link": "/bayareabites/tag/spring"
},
"bayareabites_3787": {
"type": "terms",
"id": "bayareabites_3787",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3787",
"found": true
},
"relationships": {},
"featImg": null,
"name": "thomas keller",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "thomas keller Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2467,
"slug": "thomas-keller",
"isLoading": false,
"link": "/bayareabites/tag/thomas-keller"
},
"bayareabites_3788": {
"type": "terms",
"id": "bayareabites_3788",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3788",
"found": true
},
"relationships": {},
"featImg": null,
"name": "wine country",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "wine country Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2468,
"slug": "wine-country",
"isLoading": false,
"link": "/bayareabites/tag/wine-country"
},
"bayareabites_3789": {
"type": "terms",
"id": "bayareabites_3789",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3789",
"found": true
},
"relationships": {},
"featImg": null,
"name": "yountville",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "yountville Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2469,
"slug": "yountville",
"isLoading": false,
"link": "/bayareabites/tag/yountville"
},
"bayareabites_1516": {
"type": "terms",
"id": "bayareabites_1516",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1516",
"found": true
},
"relationships": {},
"featImg": null,
"name": "baking and bakeries",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "baking and bakeries Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1253,
"slug": "baking-and-bakeries",
"isLoading": false,
"link": "/bayareabites/category/baking-and-bakeries"
},
"bayareabites_723": {
"type": "terms",
"id": "bayareabites_723",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "723",
"found": true
},
"relationships": {},
"featImg": null,
"name": "arizmendi",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "arizmendi Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 688,
"slug": "arizmendi",
"isLoading": false,
"link": "/bayareabites/tag/arizmendi"
},
"bayareabites_843": {
"type": "terms",
"id": "bayareabites_843",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "843",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bakery",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bakery Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 841,
"slug": "bakery",
"isLoading": false,
"link": "/bayareabites/tag/bakery"
},
"bayareabites_477": {
"type": "terms",
"id": "bayareabites_477",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "477",
"found": true
},
"relationships": {},
"featImg": null,
"name": "breakfast",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "breakfast Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 442,
"slug": "breakfast",
"isLoading": false,
"link": "/bayareabites/tag/breakfast"
},
"bayareabites_367": {
"type": "terms",
"id": "bayareabites_367",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "367",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Marin",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Marin Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 332,
"slug": "marin",
"isLoading": false,
"link": "/bayareabites/tag/marin"
},
"bayareabites_443": {
"type": "terms",
"id": "bayareabites_443",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "443",
"found": true
},
"relationships": {},
"featImg": null,
"name": "pizza",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "pizza Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 408,
"slug": "pizza",
"isLoading": false,
"link": "/bayareabites/tag/pizza"
},
"bayareabites_3722": {
"type": "terms",
"id": "bayareabites_3722",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3722",
"found": true
},
"relationships": {},
"featImg": null,
"name": "foreign cinema",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "foreign cinema Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2460,
"slug": "foreign-cinema",
"isLoading": false,
"link": "/bayareabites/tag/foreign-cinema"
},
"bayareabites_3721": {
"type": "terms",
"id": "bayareabites_3721",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3721",
"found": true
},
"relationships": {},
"featImg": null,
"name": "range",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "range Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2459,
"slug": "range",
"isLoading": false,
"link": "/bayareabites/tag/range"
},
"bayareabites_408": {
"type": "terms",
"id": "bayareabites_408",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "408",
"found": true
},
"relationships": {},
"featImg": null,
"name": "Zuni Cafe",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "Zuni Cafe Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 373,
"slug": "zuni-cafe",
"isLoading": false,
"link": "/bayareabites/tag/zuni-cafe"
},
"bayareabites_1653": {
"type": "terms",
"id": "bayareabites_1653",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1653",
"found": true
},
"relationships": {},
"featImg": null,
"name": "dessert and chocolate",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "dessert and chocolate Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 12,
"slug": "dessert-and-chocolate",
"isLoading": false,
"link": "/bayareabites/category/dessert-and-chocolate"
},
"bayareabites_1248": {
"type": "terms",
"id": "bayareabites_1248",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1248",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tea and coffee",
"description": null,
"taxonomy": "category",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tea and coffee Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1086,
"slug": "tea-and-coffee",
"isLoading": false,
"link": "/bayareabites/category/tea-and-coffee"
},
"bayareabites_2736": {
"type": "terms",
"id": "bayareabites_2736",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "2736",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sausalito",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sausalito Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1932,
"slug": "sausalito",
"isLoading": false,
"link": "/bayareabites/tag/sausalito"
},
"bayareabites_1483": {
"type": "terms",
"id": "bayareabites_1483",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1483",
"found": true
},
"relationships": {},
"featImg": null,
"name": "sticky bun",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "sticky bun Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1237,
"slug": "sticky-bun",
"isLoading": false,
"link": "/bayareabites/tag/sticky-bun"
},
"bayareabites_772": {
"type": "terms",
"id": "bayareabites_772",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "772",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bars",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bars Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 754,
"slug": "bars",
"isLoading": false,
"link": "/bayareabites/tag/bars"
},
"bayareabites_3590": {
"type": "terms",
"id": "bayareabites_3590",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3590",
"found": true
},
"relationships": {},
"featImg": null,
"name": "bigfoot",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "bigfoot Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2378,
"slug": "bigfoot",
"isLoading": false,
"link": "/bayareabites/tag/bigfoot"
},
"bayareabites_1288": {
"type": "terms",
"id": "bayareabites_1288",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "1288",
"found": true
},
"relationships": {},
"featImg": null,
"name": "butter",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "butter Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 1127,
"slug": "butter",
"isLoading": false,
"link": "/bayareabites/tag/butter"
},
"bayareabites_989": {
"type": "terms",
"id": "bayareabites_989",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "989",
"found": true
},
"relationships": {},
"featImg": null,
"name": "japan",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "japan Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 900,
"slug": "japan",
"isLoading": false,
"link": "/bayareabites/tag/japan"
},
"bayareabites_3588": {
"type": "terms",
"id": "bayareabites_3588",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3588",
"found": true
},
"relationships": {},
"featImg": null,
"name": "kyoto",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "kyoto Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2376,
"slug": "kyoto",
"isLoading": false,
"link": "/bayareabites/tag/kyoto"
},
"bayareabites_3589": {
"type": "terms",
"id": "bayareabites_3589",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3589",
"found": true
},
"relationships": {},
"featImg": null,
"name": "themes",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "themes Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2377,
"slug": "themes",
"isLoading": false,
"link": "/bayareabites/tag/themes"
},
"bayareabites_3591": {
"type": "terms",
"id": "bayareabites_3591",
"meta": {
"index": "terms_1716263798",
"site": "bayareabites",
"id": "3591",
"found": true
},
"relationships": {},
"featImg": null,
"name": "tonga",
"description": null,
"taxonomy": "tag",
"headData": {
"twImgId": null,
"twTitle": null,
"ogTitle": null,
"ogImgId": null,
"twDescription": null,
"description": null,
"title": "tonga Archives | KQED Bay Area Bites",
"ogDescription": null
},
"ttid": 2379,
"slug": "tonga",
"isLoading": false,
"link": "/bayareabites/tag/tonga"
}
},
"userPermissionsReducer": {
"wpLoggedIn": false
},
"eventsReducer": {},
"fssReducer": {},
"tvDailyScheduleReducer": {},
"tvWeeklyScheduleReducer": {},
"tvPrimetimeScheduleReducer": {},
"tvMonthlyScheduleReducer": {},
"userAccountReducer": {
"user": {
"email": null,
"emailStatus": "EMAIL_UNVALIDATED",
"loggedStatus": "LOGGED_OUT",
"loggingChecked": false,
"articles": [],
"firstName": null,
"lastName": null,
"phoneNumber": null,
"fetchingMembership": false,
"membershipError": false,
"memberships": [
{
"id": null,
"startDate": null,
"firstName": null,
"lastName": null,
"familyNumber": null,
"memberNumber": null,
"memberSince": null,
"expirationDate": null,
"pfsEligible": false,
"isSustaining": false,
"membershipLevel": "Prospect",
"membershipStatus": "Non Member",
"lastGiftDate": null,
"renewalDate": null,
"lastDonationAmount": null
}
]
},
"authModal": {
"isOpen": false,
"view": "LANDING_VIEW"
},
"error": null
},
"youthMediaReducer": {},
"checkPleaseReducer": {
"filterData": {
"region": {
"key": "Restaurant Region",
"filters": [
"Any Region"
]
},
"cuisine": {
"key": "Restaurant Cuisine",
"filters": [
"Any Cuisine"
]
}
},
"restaurantDataById": {},
"restaurantIdsSorted": [],
"error": null
},
"userAgentReducer": {
"userAgent": "Mozilla/5.0 AppleWebKit/537.36 (KHTML, like Gecko; compatible; ClaudeBot/1.0; +claudebot@anthropic.com)",
"isBot": true
}
}
