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"disqusTitle": "Taste of Sebastopol",
"title": "Taste of Sebastopol",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-mapleleaves.jpg\" alt=\"sebastopol-maplel leaves in Sebastopol\">\u003c/p>\n\u003cp>Life's little intersections can reveal deep connections, and sharing a meal is one of the most common ways that happens. A friend visiting from the east coast, John \"Taiko Man\" Ko introduced me to his drumming friend who invited us to dinner and then, the next thing, I'm learning all about my local community's history and eating amazing food.\u003c/p>\n\u003cp>Hideaki Nishikura, a baker at Wild Flour Bread, took our intrepid New Yorker and me, along with a doting grandmother and a giggling son, on a personal tour of his hometown, Sebastopol. I feel privileged to have this insider's peek into a little known community and hope to inspire a few of you to take the trek north to visit the town during this time when autumn's colors and flavors are at their peak. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-appletable.jpg\" alt=\"Sebastopol apple table\">\u003c/p>\n\u003cp>Sebastopol was named after a battle site in Ukraine, during a time when our young nation sympathized a bit more with the Russians than the English. From the mid-19th to mid-20th century, the surrounding farms and orchards depended on the town for all their needs, and to this day, the area is known as the leading producer of the world's supply of Gravenstein apples. Tourism and art play increasingly important roles as small towns learn to survive in the big-box era, but fortunately, a strong sense of place and community make Sebastopol a wonderful place to live for young families.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-lowells.jpg\" alt=\"Sebastopol Lowells\">\u003c/p>\n\u003cp>First, we enjoyed a leisurely lunch in one of the generously curved yet warmly enfolding wooden booths in Peter Lowell's back patio. My favorites were the sweet-salty pizza pera with Point Reyes blue cheese and Asian pears from Gabriel Farms and the toothsome orecchiette with mushrooms and bright kernels of corn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-h.jpg\" alt=\"Sebastopol - Hideaki at Lowells\">\u003c/p>\n\u003cp>Established by a native son, Lowell Peter Sheldon, it's a casual, comfortable gathering spot in a busy stretch of town. In one corner, an older gentleman reads a thick tome, while out back, kids run up and down, up and down, up and down the see-though stairs and dip their hands into the gentle fountains. Parents relax over pizza, pasta and wine. Friends and neighbors chat by the bar. Dedicated to sustainable food and wine, highly aware of the need to foster a thriving community as well as a successful business, Peter Lowell's is part of a new wave of restaurants serving modern dishes in a fully sustainable (note LEED-certified building and locally sourced menu) yet friendly and accessible way.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-breadsign.jpg\" alt=\"Sebastopol Wild Flour Bakery bread sign\">\u003c/p>\n\u003cp>During the afternoon, we stopped by Wild Flour Bread. The well-tended garden in back is open to the public. While Hideaki's son munched on a candied ginger and almond biscotti and introduced our amazed New Yorker to the origins of food -- \"Is that how berries grow?! Is that how tall sunflowers are?!\" -- I learned about wood-burning ovens and sourdough starters. \u003c/p>\n\u003cp>The bakery is open four days a week. Their master baker lives in a one-room log cabin in the woods. Their breads rise only with the power of 100% organic sourdough starter. Their address, on Bohemian Highway, might give away some of their cultural and political sensibilities. \u003c/p>\n\u003cp>And the simple truth? Their breads are phenomenal. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-stirringstarter.jpg\" alt=\"Sebastopol - Wild Flour Bread - stirring starter\">\u003c/p>\n\u003cp>Anyone visiting the area, say on your way to sip wines in the Russian River Valley, must absolutely stop at this bakery to smell, touch and eat.\u003c/p>\n\u003cp>If you missed the recent weekends of open studios, there's another upcoming event to inspire you to visit Sebastopol. Wild Flour Bread will be laying down a dance floor and, with the help of Freestone Samba, celebrating the bakery's \u003ca href=\"http://www.wildflourbread.com/birthday.cfm\">10th birthday\u003c/a> with lots of music, dance, food and fun. Mark your calendars for the big bash on Saturday, November 22.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-gardenstroll.jpg\" alt=\"Sebastopol garden stroll\">\u003c/p>\n\u003cp>It's a tough time for restaurants and other small food businesses -- as it is now for all of us -- so I encourage you to support, whenever you can, the places that help make our neighborhoods, our towns, and our communities so richly meaningful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peterlowells.com\">Peter Lowell's\u003c/a>\u003cbr>\n7385 Healdsburg Ave.\u003cbr>\nSebastopol, CA 94572\u003cbr>\n(707) 829-1077\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lowells+Sebastopol&sll=38.372886,-122.912979&sspn=0.184913,0.253716&ie=UTF8&ll=38.415669,-122.825947&spn=0.023104,0.031714&z=14&iwloc=A&cid=38405227,-122830189,15137685285843454581&output=embed&s=AARTsJp7ayCrvEsanv2acox46UkF5MDFgw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lowells+Sebastopol&sll=38.372886,-122.912979&sspn=0.184913,0.253716&ie=UTF8&ll=38.415669,-122.825947&spn=0.023104,0.031714&z=14&iwloc=A&cid=38405227,-122830189,15137685285843454581&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildflourbread.com/\">Wild Flour Bread\u003c/a>\u003cbr>\n140 Bohemian Highway\u003cbr>\nFreestone, CA 95472\u003cbr>\n(707) 874-2938\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Wild+Flour+Bread.+Sebastopol&sll=38.372892,-122.912927&sspn=0.191373,0.253716&ie=UTF8&ll=38.414593,-122.896156&spn=0.184913,0.253716&z=12&iwloc=A&cid=38372892,-122912927,8051045876997748860&output=embed&s=AARTsJpL1rnUMgLZyjxyCcPU8nXwGASlaA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Wild+Flour+Bread.+Sebastopol&sll=38.372892,-122.912927&sspn=0.191373,0.253716&ie=UTF8&ll=38.414593,-122.896156&spn=0.184913,0.253716&z=12&iwloc=A&cid=38372892,-122912927,8051045876997748860&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "Hideaki Nishikura, a baker at Wild Flour Bread, took our intrepid New Yorker and me, along with a doting grandmother and a giggling son, on a personal tour of his hometown, Sebastopol. I feel privileged to have this insider's peek into a little known community and hope to inspire a few of you to take the trek north to visit the town during this time when autumn's colors and flavors are at their peak. ",
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"title": "Taste of Sebastopol | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-mapleleaves.jpg\" alt=\"sebastopol-maplel leaves in Sebastopol\">\u003c/p>\n\u003cp>Life's little intersections can reveal deep connections, and sharing a meal is one of the most common ways that happens. A friend visiting from the east coast, John \"Taiko Man\" Ko introduced me to his drumming friend who invited us to dinner and then, the next thing, I'm learning all about my local community's history and eating amazing food.\u003c/p>\n\u003cp>Hideaki Nishikura, a baker at Wild Flour Bread, took our intrepid New Yorker and me, along with a doting grandmother and a giggling son, on a personal tour of his hometown, Sebastopol. I feel privileged to have this insider's peek into a little known community and hope to inspire a few of you to take the trek north to visit the town during this time when autumn's colors and flavors are at their peak. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-appletable.jpg\" alt=\"Sebastopol apple table\">\u003c/p>\n\u003cp>Sebastopol was named after a battle site in Ukraine, during a time when our young nation sympathized a bit more with the Russians than the English. From the mid-19th to mid-20th century, the surrounding farms and orchards depended on the town for all their needs, and to this day, the area is known as the leading producer of the world's supply of Gravenstein apples. Tourism and art play increasingly important roles as small towns learn to survive in the big-box era, but fortunately, a strong sense of place and community make Sebastopol a wonderful place to live for young families.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-lowells.jpg\" alt=\"Sebastopol Lowells\">\u003c/p>\n\u003cp>First, we enjoyed a leisurely lunch in one of the generously curved yet warmly enfolding wooden booths in Peter Lowell's back patio. My favorites were the sweet-salty pizza pera with Point Reyes blue cheese and Asian pears from Gabriel Farms and the toothsome orecchiette with mushrooms and bright kernels of corn.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-h.jpg\" alt=\"Sebastopol - Hideaki at Lowells\">\u003c/p>\n\u003cp>Established by a native son, Lowell Peter Sheldon, it's a casual, comfortable gathering spot in a busy stretch of town. In one corner, an older gentleman reads a thick tome, while out back, kids run up and down, up and down, up and down the see-though stairs and dip their hands into the gentle fountains. Parents relax over pizza, pasta and wine. Friends and neighbors chat by the bar. Dedicated to sustainable food and wine, highly aware of the need to foster a thriving community as well as a successful business, Peter Lowell's is part of a new wave of restaurants serving modern dishes in a fully sustainable (note LEED-certified building and locally sourced menu) yet friendly and accessible way.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-breadsign.jpg\" alt=\"Sebastopol Wild Flour Bakery bread sign\">\u003c/p>\n\u003cp>During the afternoon, we stopped by Wild Flour Bread. The well-tended garden in back is open to the public. While Hideaki's son munched on a candied ginger and almond biscotti and introduced our amazed New Yorker to the origins of food -- \"Is that how berries grow?! Is that how tall sunflowers are?!\" -- I learned about wood-burning ovens and sourdough starters. \u003c/p>\n\u003cp>The bakery is open four days a week. Their master baker lives in a one-room log cabin in the woods. Their breads rise only with the power of 100% organic sourdough starter. Their address, on Bohemian Highway, might give away some of their cultural and political sensibilities. \u003c/p>\n\u003cp>And the simple truth? Their breads are phenomenal. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-stirringstarter.jpg\" alt=\"Sebastopol - Wild Flour Bread - stirring starter\">\u003c/p>\n\u003cp>Anyone visiting the area, say on your way to sip wines in the Russian River Valley, must absolutely stop at this bakery to smell, touch and eat.\u003c/p>\n\u003cp>If you missed the recent weekends of open studios, there's another upcoming event to inspire you to visit Sebastopol. Wild Flour Bread will be laying down a dance floor and, with the help of Freestone Samba, celebrating the bakery's \u003ca href=\"http://www.wildflourbread.com/birthday.cfm\">10th birthday\u003c/a> with lots of music, dance, food and fun. Mark your calendars for the big bash on Saturday, November 22.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/sebastopol-gardenstroll.jpg\" alt=\"Sebastopol garden stroll\">\u003c/p>\n\u003cp>It's a tough time for restaurants and other small food businesses -- as it is now for all of us -- so I encourage you to support, whenever you can, the places that help make our neighborhoods, our towns, and our communities so richly meaningful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.peterlowells.com\">Peter Lowell's\u003c/a>\u003cbr>\n7385 Healdsburg Ave.\u003cbr>\nSebastopol, CA 94572\u003cbr>\n(707) 829-1077\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lowells+Sebastopol&sll=38.372886,-122.912979&sspn=0.184913,0.253716&ie=UTF8&ll=38.415669,-122.825947&spn=0.023104,0.031714&z=14&iwloc=A&cid=38405227,-122830189,15137685285843454581&output=embed&s=AARTsJp7ayCrvEsanv2acox46UkF5MDFgw\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lowells+Sebastopol&sll=38.372886,-122.912979&sspn=0.184913,0.253716&ie=UTF8&ll=38.415669,-122.825947&spn=0.023104,0.031714&z=14&iwloc=A&cid=38405227,-122830189,15137685285843454581&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wildflourbread.com/\">Wild Flour Bread\u003c/a>\u003cbr>\n140 Bohemian Highway\u003cbr>\nFreestone, CA 95472\u003cbr>\n(707) 874-2938\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Wild+Flour+Bread.+Sebastopol&sll=38.372892,-122.912927&sspn=0.191373,0.253716&ie=UTF8&ll=38.414593,-122.896156&spn=0.184913,0.253716&z=12&iwloc=A&cid=38372892,-122912927,8051045876997748860&output=embed&s=AARTsJpL1rnUMgLZyjxyCcPU8nXwGASlaA\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Wild+Flour+Bread.+Sebastopol&sll=38.372892,-122.912927&sspn=0.191373,0.253716&ie=UTF8&ll=38.414593,-122.896156&spn=0.184913,0.253716&z=12&iwloc=A&cid=38372892,-122912927,8051045876997748860&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Changes to the Fillmore Street Food Scene",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2920314821/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/defina-pizzeria.jpg\" alt=\"Defina pizzeria\">\u003c/a>\u003c/p>\n\u003cp>I've lived near Fillmore and Sacramento in San Francisco for about six years. There are benefits to spending so much time in an area -- I know exactly where to shop, where to drop off my dry cleaning, and when the neighborhood Victorian gets a new paint job. But there are also frustrations -- shops and restaurants can bore me after a while. Don't get me wrong -- I love sitting at the bar at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> when I'm feeling flush, and think that \u003ca href=\"http://tenichisf.com/\">Ten-Ichi\u003c/a> is a good neighborhood sushi place, but I was getting tired of the same old scene.\u003c/p>\n\u003cp>Things started to change on Fillmore last year when \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/02/spqr-a-preliminary-report/\">SPQR opened\u003c/a>. The great food by the \u003ca href=\"http://www.a16sf.com\">A16\u003c/a> group meant that Fillmore Street was becoming a destination for people who wanted to try A16's Roman counterpart. The hour-long waits and no-reservations policy of SPQR mean that people are often milling about outside, and the energy of the street has changed. A wine bar called \u003ca href=\"http://www.winejar-sf.com/\">Wine Jar\u003c/a> has even opened up across the street and has been referred to as \"the SPQR waiting room.\"\u003c/p>\n\u003cp>But one restaurant is not enough to sustain this food lover. That's why I've been so excited about the other changes in the area as well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2920314799/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/defina-pizza.jpg\" alt=\"Defina pizza\" align=\"left\">\u003c/a>Two weeks ago, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> opened on California Street at Fillmore. It's the second pizzeria for the folks at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> in the Mission, and the pizza that I had on the second night they were open is as good as that at the 18th street restaurant. The spot is bigger than 18th street, and is already quite crowded. I'm loving the house wine they have on tap -- Segromigno from Unti Vineyards -- and the reasonable price of all the wines-by-the-glass.\u003cbr clear=\"all\">\u003cbr>\nLater this year, we are looking forward to a couple more additions to Fillmore Street. \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> will be opening on the corner of Fillmore and Post, in the old Goodwill store. I've been peeking through the windows for months, and \u003ca href=\"http://sf.eater.com/archives/2008/08/08/design_watch_dosa_on_fillmore_real_and_rendered.php\">Eater has some photos of the design\u003c/a>. Also, \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a> is redesigning the space where Toraya was located, across the street from SPQR, and should be open within the next few months. Finally, we've been waiting about a year for our installation of Charles Phan's \u003ca href=\"http://www.slanteddoor.com/\">Out the Door\u003c/a> to arrive on Bush street at Fillmore. Word is that may be a bit longer as Phan is busy with \u003ca href=\"http://www.calacademy.org/\">other\u003c/a> \u003ca href=\"http://www.somagrand.com/\">projects\u003c/a> around town.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You'll notice that all the restaurants mentioned above are not original -- most are the second or third outpost for already successful restaurants around town. But at the moment, I will take what I can get and am looking forward to a much improved dining scene on Fillmore street in my immediate future.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\n1911 Fillmore Street (at Bush)\u003cbr>\nSan Francisco\u003cbr>\n415-771-7779\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n2406 California Street (at Fillmore)\u003cbr>\nSan Francisco\u003cbr>\n415-437-6800\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.winejar-sf.com/\">Wine Jar\u003c/a>\u003cbr>\n1870 Fillmore Street (at Bush)\u003cbr>\nSan Francisco\u003cbr>\n415-931-2924\u003c/p>\n\n",
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"excerpt": "I've lived near Fillmore and Sacramento in San Francisco for about six years. There are benefits to spending so much time in an area -- I know exactly where to shop, where to drop off my dry cleaning, and when the neighborhood Victorian gets a new paint job. But there are also frustrations -- shops and restaurants can bore me after a while. Don't get me wrong -- I love sitting at the bar at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> when I'm feeling flush, and think that \u003ca href=\"http://tenichisf.com/\">Ten-Ichi\u003c/a> is a good neighborhood sushi place, but I was getting tired of the same old scene.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2920314821/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/defina-pizzeria.jpg\" alt=\"Defina pizzeria\">\u003c/a>\u003c/p>\n\u003cp>I've lived near Fillmore and Sacramento in San Francisco for about six years. There are benefits to spending so much time in an area -- I know exactly where to shop, where to drop off my dry cleaning, and when the neighborhood Victorian gets a new paint job. But there are also frustrations -- shops and restaurants can bore me after a while. Don't get me wrong -- I love sitting at the bar at \u003ca href=\"http://www.floriosf.com/\">Florio\u003c/a> when I'm feeling flush, and think that \u003ca href=\"http://tenichisf.com/\">Ten-Ichi\u003c/a> is a good neighborhood sushi place, but I was getting tired of the same old scene.\u003c/p>\n\u003cp>Things started to change on Fillmore last year when \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/10/02/spqr-a-preliminary-report/\">SPQR opened\u003c/a>. The great food by the \u003ca href=\"http://www.a16sf.com\">A16\u003c/a> group meant that Fillmore Street was becoming a destination for people who wanted to try A16's Roman counterpart. The hour-long waits and no-reservations policy of SPQR mean that people are often milling about outside, and the energy of the street has changed. A wine bar called \u003ca href=\"http://www.winejar-sf.com/\">Wine Jar\u003c/a> has even opened up across the street and has been referred to as \"the SPQR waiting room.\"\u003c/p>\n\u003cp>But one restaurant is not enough to sustain this food lover. That's why I've been so excited about the other changes in the area as well.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2920314799/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/10/defina-pizza.jpg\" alt=\"Defina pizza\" align=\"left\">\u003c/a>Two weeks ago, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> opened on California Street at Fillmore. It's the second pizzeria for the folks at \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> in the Mission, and the pizza that I had on the second night they were open is as good as that at the 18th street restaurant. The spot is bigger than 18th street, and is already quite crowded. I'm loving the house wine they have on tap -- Segromigno from Unti Vineyards -- and the reasonable price of all the wines-by-the-glass.\u003cbr clear=\"all\">\u003cbr>\nLater this year, we are looking forward to a couple more additions to Fillmore Street. \u003ca href=\"http://www.dosasf.com/\">Dosa\u003c/a> will be opening on the corner of Fillmore and Post, in the old Goodwill store. I've been peeking through the windows for months, and \u003ca href=\"http://sf.eater.com/archives/2008/08/08/design_watch_dosa_on_fillmore_real_and_rendered.php\">Eater has some photos of the design\u003c/a>. Also, \u003ca href=\"http://www.woodhousefish.com/\">Woodhouse Fish Company\u003c/a> is redesigning the space where Toraya was located, across the street from SPQR, and should be open within the next few months. Finally, we've been waiting about a year for our installation of Charles Phan's \u003ca href=\"http://www.slanteddoor.com/\">Out the Door\u003c/a> to arrive on Bush street at Fillmore. Word is that may be a bit longer as Phan is busy with \u003ca href=\"http://www.calacademy.org/\">other\u003c/a> \u003ca href=\"http://www.somagrand.com/\">projects\u003c/a> around town.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You'll notice that all the restaurants mentioned above are not original -- most are the second or third outpost for already successful restaurants around town. But at the moment, I will take what I can get and am looking forward to a much improved dining scene on Fillmore street in my immediate future.\u003c/p>\n\u003cp>\u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>\u003cbr>\n1911 Fillmore Street (at Bush)\u003cbr>\nSan Francisco\u003cbr>\n415-771-7779\u003c/p>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n2406 California Street (at Fillmore)\u003cbr>\nSan Francisco\u003cbr>\n415-437-6800\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.winejar-sf.com/\">Wine Jar\u003c/a>\u003cbr>\n1870 Fillmore Street (at Bush)\u003cbr>\nSan Francisco\u003cbr>\n415-931-2924\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/20080908limonceviche.jpg\" alt=\"limon rotisserie ceviche\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.limon-sf.com\">Limon\u003c/a>, the most popular Peruvian restaurant in San Francisco, closed for repairs in the spring after a fire in the hotel upstairs.\u003c/p>\n\u003cp>While fans of Limon wait for it to reopen, they now have another place to turn: \u003ca href=\"http://limonrotisserie.com/\">Limon Rotisserie\u003c/a> also located in the Mission.\u003c/p>\n\u003cp>Before going on, I need to 'fess up here: I am not hugely into Peruvian food. While I enjoy a good ceviche every once in a while, I just don't get the huge allure to the cuisine. Most Peruvian dishes I have fall flat, and I've found the flavors too subtle for me.\u003c/p>\n\u003cp>However, I was curious to try Limon Rotisserie. I was tempted by the rotisserie chicken, the casual atmosphere, and the inexpensive menu. Limon Rotisserie is a small corner location on Van Ness. The space is friendly with bright colors and comfortable seating. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A friend and I shared several dishes. The rotisserie chicken had flavor throughout, crispy skin, and delicious dipping sauces. The sauteed vegetables had been sauteed with soy sauce which gave them a great taste. The mixed ceviche was well balanced and generous. The fried yucca was crispy and went very well with the dipping sauces.\u003c/p>\n\u003cp>I will return. I enjoyed the casual atmosphere and came to the conclusion that maybe I've underestimated Peruvian food. The tab, including two Peruvian beers and the food mentioned above, came to $27 before tip -- an extremely reasonable price. I look forward to using Limon Rotisserie as a take-out place for chicken meals at home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Limon Rotisserie\u003c/strong>\u003cbr>\n1001 S Van Ness Ave (at 21st)\u003cbr>\n415.821.2134\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=+1001+S+Van+Ness+Ave++san+francisco&sll=37.761953,-122.417085&sspn=0.056998,0.072012&ie=UTF8&z=17&iwloc=addr\">map\u003c/a>\u003c/p>\n\n",
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"excerpt": "While fans of Limon wait for it to reopen, they now have another place to turn: \u003ca href=\"http://limonrotisserie.com/\">Limon Rotisserie\u003c/a> also located in the Mission.\r\nI was tempted by the rotisserie chicken, the casual atmosphere, and the inexpensive menu. Limon Rotisserie is a small corner location on Van Ness. The space is friendly with bright colors and comfortable seating. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/20080908limonceviche.jpg\" alt=\"limon rotisserie ceviche\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.limon-sf.com\">Limon\u003c/a>, the most popular Peruvian restaurant in San Francisco, closed for repairs in the spring after a fire in the hotel upstairs.\u003c/p>\n\u003cp>While fans of Limon wait for it to reopen, they now have another place to turn: \u003ca href=\"http://limonrotisserie.com/\">Limon Rotisserie\u003c/a> also located in the Mission.\u003c/p>\n\u003cp>Before going on, I need to 'fess up here: I am not hugely into Peruvian food. While I enjoy a good ceviche every once in a while, I just don't get the huge allure to the cuisine. Most Peruvian dishes I have fall flat, and I've found the flavors too subtle for me.\u003c/p>\n\u003cp>However, I was curious to try Limon Rotisserie. I was tempted by the rotisserie chicken, the casual atmosphere, and the inexpensive menu. Limon Rotisserie is a small corner location on Van Ness. The space is friendly with bright colors and comfortable seating. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A friend and I shared several dishes. The rotisserie chicken had flavor throughout, crispy skin, and delicious dipping sauces. The sauteed vegetables had been sauteed with soy sauce which gave them a great taste. The mixed ceviche was well balanced and generous. The fried yucca was crispy and went very well with the dipping sauces.\u003c/p>\n\u003cp>I will return. I enjoyed the casual atmosphere and came to the conclusion that maybe I've underestimated Peruvian food. The tab, including two Peruvian beers and the food mentioned above, came to $27 before tip -- an extremely reasonable price. I look forward to using Limon Rotisserie as a take-out place for chicken meals at home.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Limon Rotisserie\u003c/strong>\u003cbr>\n1001 S Van Ness Ave (at 21st)\u003cbr>\n415.821.2134\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=+1001+S+Van+Ness+Ave++san+francisco&sll=37.761953,-122.417085&sspn=0.056998,0.072012&ie=UTF8&z=17&iwloc=addr\">map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Prepping at Restaurant Picco",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco1.jpg\" alt=\"Restaurant Picco\" align=\"left\">Last month, during one of those gorgeously sunny weeks, a friend visiting from China (read: escaping from Beijing's craziness) requested a fun outing that would include a meal highlighting local foods. The perfect side trip came to mind immediately. There's no better way to take in the Bay than on a leisurely ferry ride. And for local flavors, Restaurant Picco offers Marin Mondays, special weekly prix fixe dinners that highlight the best of Marin Country farms. I told my friend to meet me on the Larkspur Ferry.\u003c/p>\n\u003cp>Skimming along the water, with both bridges within view and plenty of time to catch up on the years that have passed, who wouldn't prefer a ferry ride over stop-and-go, rush-hour traffic? Add Chef Bruce Hill's special menu, and it's a dinner excursion that both visitor and local will long remember.\u003cbr clear=\"all\">The Larkspur Ferry leaves regularly from the San Francisco Ferry Building, and a taxi at the other end whisked us within minutes to Restaurant Picco's door. That week's six-course Marin Monday menu featured crudo with local albacore, delicately fried squash blossoms, housemade fettucine with oven-roasted cherry tomatoes and Marin Sun bacon, roasted chicken with fresh butter beans, a cheese course with Point Reyes Original Blue, and for dessert a generous swirl of Picco's famous Strauss Dairy soft-serve ice cream. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco7.jpg\" alt=\"Picco courses\">\u003c/p>\n\u003cp>After our dinner, I wrangled Bruce into giving us a tour of his amazing kitchens. Beneath the restaurant's hotline and his pizzeria's wood-burning oven lies another whole, wide world of food prep. We walk around back, descended the wooden stairs, and there entered a huge complex dedicated simply to prepping the food before it heads upstairs to be finished and plated and served. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco2.jpg\" alt=\"Picco prep room\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It is a rare and precious thing to have so much space in a restaurant. (I used to shape brioche bread for a leading San Francisco restaurant on a cutting board precariously balanced on a stack of milk crates in a tiny, dark storeroom.) So I took my time admiring the separate kitchen completely equipped with a functioning hood, shining tables that stretch over twenty feet, cavernous walk-in coolers and freezers, and numerous secret corners where Bruce's sous chef, Jared Rogers, cures salumi and experiments with naturally fermented pickles. (How many restaurants boast a working sauerkraut crock?)\u003c/p>\n\u003cp>Benefitting from the generous budget that spoiled Roxanne's, the previous business operating in that space, Bruce's kitchen staff certainly loves all that roominess. More importantly, though, they enjoy his encouragement and support to explore new techniques. Jared has learned to inoculate their salumi with good microbes against the unwanted molds, to cure dense yet silky coppa, and is currently nurturing a completely new colony of flavorful critters in that sauerkraut crock. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco5.jpg\" alt=\"Picco saumi\">\u003c/p>\n\u003cp>Curing meats involves a fair amount of guesswork and intuition, much trial and error. Some advice from Jared for home cooks interested in making salumi on their own: \"Research, start small, take your time, and remember that it's a labor of love and dedication.\" He recommends starting out with coppa, the easiest cut of all to cure. (Check out Jasonmolinari's detailed blog, \u003ca href=\"http://curedmeats.blogspot.com/search/label/Cured%20meat%20%3A%20Solid%20muscles\">Cured Meats: The Art and the Craft,\u003c/a> for illustrated, step-by-step instructions to make classics like coppa, braesola, pancetta, and salame al Barolo.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco3.jpg\" alt=\"Picco Nilma vegetable washer and dryer\">\u003c/p>\n\u003cp>Back in the prep kitchen, Bruce showed off a high-end \u003ca href=\"http://www.aes-sorma.com/Nilma.html\">Nilma vegetable washer and dryer\u003c/a>. This enormous lettuce spinner is actually the baby of the Nilma family. With an office in Reno, the \"American European\" company sells large-scale kitchen equipment, including the Pioneer Integrated Potato Peeling Line, the Maxim Onion Peeling Machine, and the 3-D Super Dicer, the workhorse of cutting machines. It's rare to find one of their pieces in a small-scale restaurant like Picco -- again, a legacy of Roxanne's over-the-top extravagance -- but anyone who's ever been on spinach duty (like yours truly) will fall in love immediately with the Nilma spinner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco4.jpg\" alt=\"Picco Big Chief smokers\">\u003c/p>\n\u003cp>While few of you will need any of this specialized machinery, Bruce's prep kitchen includes a piece of equipment that many hunters, fisherman and serious barbecue folks do have in their home set-up. Those in the know don't waste hundreds or thousands on fancy smokers. Instead, they send off for one of Luhr Jensen's front-loading \u003ca href=\"http://www.jannsnetcraft.com/smokers/\">Big Chief smokers\u003c/a>. Easy and efficient, inexpensive and effective, it's one of those perfectly designed pieces that will function exactly as it should free of all gilding and gadgetitis.\u003c/p>\n\u003cp>As for those who have neither the patience to cure nor the room for even a Little Chief, well, thank goodness we can depend on the good work of professionals like Bruce and Jared to create all these delicious foods.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco6.jpg\" alt=\"Picco slicer\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com\">Restaurant Picco\u003c/a>\u003cbr>\n320 Magnolia Avenue \u003cbr>\nLarkspur, California 94939\u003cbr>\n(415) 924-0300\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=picco+larkspur&ie=UTF8&cd=1&cid=37933415,-122535883,18152176266342475516&s=AARTsJqk4WXYtjWvEau4UJr3O5ko4ESHzg&ll=37.943927,-122.531719&spn=0.020306,0.025749&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=picco+larkspur&ie=UTF8&cd=1&cid=37933415,-122535883,18152176266342475516&ll=37.943927,-122.531719&spn=0.020306,0.025749&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "Last month, during one of those gorgeously sunny weeks, a friend visiting from China (read: escaping from Beijing's craziness) requested a fun outing that would include a meal highlighting local foods. The perfect side trip came to mind immediately. There's no better way to take in the Bay than on a leisurely ferry ride. And for local flavors, Restaurant Picco offers Marin Mondays, special weekly prix fixe dinners that highlight the best of Marin Country farms. I told my friend to meet me on the Larkspur Ferry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco1.jpg\" alt=\"Restaurant Picco\" align=\"left\">Last month, during one of those gorgeously sunny weeks, a friend visiting from China (read: escaping from Beijing's craziness) requested a fun outing that would include a meal highlighting local foods. The perfect side trip came to mind immediately. There's no better way to take in the Bay than on a leisurely ferry ride. And for local flavors, Restaurant Picco offers Marin Mondays, special weekly prix fixe dinners that highlight the best of Marin Country farms. I told my friend to meet me on the Larkspur Ferry.\u003c/p>\n\u003cp>Skimming along the water, with both bridges within view and plenty of time to catch up on the years that have passed, who wouldn't prefer a ferry ride over stop-and-go, rush-hour traffic? Add Chef Bruce Hill's special menu, and it's a dinner excursion that both visitor and local will long remember.\u003cbr clear=\"all\">The Larkspur Ferry leaves regularly from the San Francisco Ferry Building, and a taxi at the other end whisked us within minutes to Restaurant Picco's door. That week's six-course Marin Monday menu featured crudo with local albacore, delicately fried squash blossoms, housemade fettucine with oven-roasted cherry tomatoes and Marin Sun bacon, roasted chicken with fresh butter beans, a cheese course with Point Reyes Original Blue, and for dessert a generous swirl of Picco's famous Strauss Dairy soft-serve ice cream. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco7.jpg\" alt=\"Picco courses\">\u003c/p>\n\u003cp>After our dinner, I wrangled Bruce into giving us a tour of his amazing kitchens. Beneath the restaurant's hotline and his pizzeria's wood-burning oven lies another whole, wide world of food prep. We walk around back, descended the wooden stairs, and there entered a huge complex dedicated simply to prepping the food before it heads upstairs to be finished and plated and served. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco2.jpg\" alt=\"Picco prep room\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It is a rare and precious thing to have so much space in a restaurant. (I used to shape brioche bread for a leading San Francisco restaurant on a cutting board precariously balanced on a stack of milk crates in a tiny, dark storeroom.) So I took my time admiring the separate kitchen completely equipped with a functioning hood, shining tables that stretch over twenty feet, cavernous walk-in coolers and freezers, and numerous secret corners where Bruce's sous chef, Jared Rogers, cures salumi and experiments with naturally fermented pickles. (How many restaurants boast a working sauerkraut crock?)\u003c/p>\n\u003cp>Benefitting from the generous budget that spoiled Roxanne's, the previous business operating in that space, Bruce's kitchen staff certainly loves all that roominess. More importantly, though, they enjoy his encouragement and support to explore new techniques. Jared has learned to inoculate their salumi with good microbes against the unwanted molds, to cure dense yet silky coppa, and is currently nurturing a completely new colony of flavorful critters in that sauerkraut crock. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco5.jpg\" alt=\"Picco saumi\">\u003c/p>\n\u003cp>Curing meats involves a fair amount of guesswork and intuition, much trial and error. Some advice from Jared for home cooks interested in making salumi on their own: \"Research, start small, take your time, and remember that it's a labor of love and dedication.\" He recommends starting out with coppa, the easiest cut of all to cure. (Check out Jasonmolinari's detailed blog, \u003ca href=\"http://curedmeats.blogspot.com/search/label/Cured%20meat%20%3A%20Solid%20muscles\">Cured Meats: The Art and the Craft,\u003c/a> for illustrated, step-by-step instructions to make classics like coppa, braesola, pancetta, and salame al Barolo.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco3.jpg\" alt=\"Picco Nilma vegetable washer and dryer\">\u003c/p>\n\u003cp>Back in the prep kitchen, Bruce showed off a high-end \u003ca href=\"http://www.aes-sorma.com/Nilma.html\">Nilma vegetable washer and dryer\u003c/a>. This enormous lettuce spinner is actually the baby of the Nilma family. With an office in Reno, the \"American European\" company sells large-scale kitchen equipment, including the Pioneer Integrated Potato Peeling Line, the Maxim Onion Peeling Machine, and the 3-D Super Dicer, the workhorse of cutting machines. It's rare to find one of their pieces in a small-scale restaurant like Picco -- again, a legacy of Roxanne's over-the-top extravagance -- but anyone who's ever been on spinach duty (like yours truly) will fall in love immediately with the Nilma spinner.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco4.jpg\" alt=\"Picco Big Chief smokers\">\u003c/p>\n\u003cp>While few of you will need any of this specialized machinery, Bruce's prep kitchen includes a piece of equipment that many hunters, fisherman and serious barbecue folks do have in their home set-up. Those in the know don't waste hundreds or thousands on fancy smokers. Instead, they send off for one of Luhr Jensen's front-loading \u003ca href=\"http://www.jannsnetcraft.com/smokers/\">Big Chief smokers\u003c/a>. Easy and efficient, inexpensive and effective, it's one of those perfectly designed pieces that will function exactly as it should free of all gilding and gadgetitis.\u003c/p>\n\u003cp>As for those who have neither the patience to cure nor the room for even a Little Chief, well, thank goodness we can depend on the good work of professionals like Bruce and Jared to create all these delicious foods.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/picco6.jpg\" alt=\"Picco slicer\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.restaurantpicco.com\">Restaurant Picco\u003c/a>\u003cbr>\n320 Magnolia Avenue \u003cbr>\nLarkspur, California 94939\u003cbr>\n(415) 924-0300\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=picco+larkspur&ie=UTF8&cd=1&cid=37933415,-122535883,18152176266342475516&s=AARTsJqk4WXYtjWvEau4UJr3O5ko4ESHzg&ll=37.943927,-122.531719&spn=0.020306,0.025749&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=picco+larkspur&ie=UTF8&cd=1&cid=37933415,-122535883,18152176266342475516&ll=37.943927,-122.531719&spn=0.020306,0.025749&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Restaurant Eloise Pairs NYC with Sebastopol",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8702a.jpg\" alt=\"toast amuse at Eloise\" align=\"left\">When people tell me they're going to New York City I ask where they will dine. Then I make suggestions. Sometimes I'm even crazy enough to ask someone living there which restaurant is their favorite. People who love to eat get a pained expression on their face when they attempt to take in my queries. They tell me it's impossible to choose just one. While I can see their point, I disagree.\u003c/p>\n\u003cp>My favorite restaurant in New York City is \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a>. It's on first street between first and second avenue, and it's so small that a lazy blink will guarantee completely missing it. Prune is Paris small, and if you need a lot of personal space, it’s not the place for you.\u003c/p>\n\u003cp>Gabrielle Hamilton is Prune's chef-owner. The first time I met her it struck me that she was unafraid of voicing strong opinions, but didn't take herself too seriously. Her food is soulful, clean, clear, straightforward, homey, and humorous. While many chefs speak a rhetoric the media adores, Ms. Hamilton's restaurant walks a talk unspoken, but felt down to your very toes, should you have all your senses open when you dine there. \u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8770a.jpg\" alt=\"Ginevra Ivorson and Eric Korsh\">\u003c/p>\n\u003cp>Prune's tiny space presses disparate people against one another and the conviviality is sweaty and infectious. That close, familial feeling starts with the staff first, and many people who work at Prune were only going to stay there for a few weeks but are there year after year, still, when I make my pilgrimages. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8647a.jpg\" alt=\"Eloise Restaurant\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Luckily for us, two Prune chef alums, \u003ca href=\"http://www.chefdb.com/nm/10973/\">Ginevra Iverson\u003c/a> and \u003ca href=\"http://www.chefdb.com/nm/5226/\">Eric Korsh\u003c/a> have recently migrated West to Sebastopol and opened \u003ca href=\"http://www.restauranteloise.com/\">Eloise\u003c/a>, in fact. After getting ahold of the news on \u003ca href=\"http://sf.eater.com/archives/2008/06/18/meanwhile_in_sebastopol.php\">EaterSF\u003c/a> some time ago, I knew I would make the drive, and who I would take. My friend DB said, after looking at the menu for the first time, \"Yeah, but the problem is we're going to need to order everything on there. I will not be able to choose.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8671a.jpg\" alt=\"Eloise outside menus\">\u003c/p>\n\u003cp>Luckily, DB and I are both famous eaters, and we didn't have to do much choosing last night, because we ordered all the appetizers except one and for that we substituted a Hudson Valley free-range foie gras torchon with Eloise garden grown peaches and pears.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8781a.jpg\" alt=\"free range foie gras torchon at Eloise\">\u003c/p>\n\u003cp>What we ate, in order from extra ordinary to just great:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8746a.jpg\" alt=\"the most amazing tomato soup ever at Eloise\">\u003c/p>\n\u003cp>Chilled Tomato Soup, Heirloom Tomatoes, Mint & Chives; Mushroom Toast, Poached Egg, Black Truffle, Bordelaise; \u003ca href=\"http://www.sonomauncorked.com/wine-country-food/restaurants/restaurant-eloise/\">Roasted Bone Marrow, Parsley & Shallot Salad\u003c/a>; The Foie Gras Special; Bibb Lettuce, Warm Feta, Scallion, Red Wine Vinaigrette; Puntarelle, Chopped Egg Vinaigrette, Candied Bacon; Octopus and White Anchovy Salad, String Beans, Fingerling Potatoes; Crispy Sweetbreads, Pickled Vegetables, Raisin-Mustard Vinaigrette.\u003c/p>\n\u003cp>Next time we’ll focus on entrees.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8745a.jpg\" alt=\"Roasted Bone Marrow Plate of Equisite at Eloise\">\u003c/p>\n\u003cp>If we could have ordered one it would have been Ricotta and Chard Gnocchi, Brown Butter, Sage. But after eight dishes, in three courses, we were happy to get the dessert menus and call it a night well spent.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8706a.jpg\" alt=\"Eloise restaurant interior- elegant antique whimsy\">\u003c/p>\n\u003cp>Eloise is aesthetically stunning. Seeing its understated sign on Gravenstein Highway South won't prepare you for a restaurant both elegant and comfy, country and city, understated and decorated, whimsical and clean, open and intimate. Upon entering you're greeted with small bar and a fabulous floor of Moroccan tiles. A number of vegetable gardens, currently in seasonal transition, flank the kitchen; and a wall blocking the old highway from the dining room's view is terraced with herbs and wildflowers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8694a.jpg\" alt=\"Lulu the fish in the Hoosier at Eloise\">\u003c/p>\n\u003cp>If you can get to Eloise before night, it's one of the best restaurants to watch day turn to dusk and then thick inky blue sky. Sebastopol remains a mostly agricultural town and the air, especially as we Northern Californians gently enter autumn, is redolent of apples, grapes turning into wine, and cow pastures; sometimes all at once. Night skies are dense with stars when clear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8761a.jpg\" alt=\"leetle lettuces at Eloise\">\u003c/p>\n\u003cp>Eloise’s dessert menu is tiny compared to it's salty side. Three items were offered and Ginevra's special of rhubarb crepes and vanilla ice cream was offered verbally by our gracious waiter. Off the menu we ordered Sugared Doughnuts with Raspberry Jam, and the special. While I can appreciate offering simple, straightforward plates in the last course category, I found desserts lacking. I'm a tough customer, though, and I was glad not to see San Francisco's ubiquitous lowest-common-denominator pannacottas and molten chocolate cakes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8797a.jpg\" alt=\"donuts and raspberry jam at Eloise\">\u003c/p>\n\u003cp>Cooking in and for New York City is a very different experience than that of Northern California. Chefs Iverson & Korsh have given birth to a bi-coastal restaurant, both in technique and inspiration, and my hope is their success makes way for other chefs inspired by farm-kitchens to journey West or East, depending, expanding our ideas about what ingredient-driven cuisine can be.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8794a.jpg\" alt=\"dessert menu at Eloise\">\u003c/p>\n\u003cp>Eloise, at its nascent six weeks old, is doing a great job. And my belief is that it will only get better. As leaves turn, and fall arrives, Sebastopol explodes with the fruit it’s famous for: apples. And perhaps these chefs, inspired by Gabrielle Hamilton’s unique humor, carry with them a mischievous secret: they’ve moved from the Big Apple to seduce California’s apple county.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.restauranteloise.com/\">Restaurant Eloise\u003c/a>\u003cbr>\n2295 Gravenstein Highway South\u003cbr>\nSebastopol, California 95472\u003cbr>\n707. 823. 6387\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=restaurant+eloise+sebastopol+ca&ie=UTF8&cid=38378741,-122797504,6038406334776934191&s=AARTsJrlf_JH6S96iLehfieVQQNQlbZbGg&ll=38.389168,-122.793331&spn=0.020183,0.025749&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=restaurant+eloise+sebastopol+ca&ie=UTF8&cid=38378741,-122797504,6038406334776934191&ll=38.389168,-122.793331&spn=0.020183,0.025749&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "Luckily for us, two Prune chef alums, \u003ca href=\"http://www.chefdb.com/nm/10973/\">Ginevra Iverson\u003c/a> and \u003ca href=\"http://www.chefdb.com/nm/5226/\">Eric Korsh\u003c/a> have recently migrated West to Sebastopol and opened \u003ca href=\"http://www.restauranteloise.com/\">Eloise\u003c/a>, in fact. After getting ahold of the news on \u003ca href=\"http://sf.eater.com/archives/2008/06/18/meanwhile_in_sebastopol.php\">EaterSF\u003c/a> some time ago, I knew I would make the drive, and who I would take. My friend DB said, after looking at the menu for the first time, \"Yeah, but the problem is we're going to need to order everything on there. I will not be able to choose.\"\r\n",
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"description": "Luckily for us, two Prune chef alums, Ginevra Iverson and Eric Korsh have recently migrated West to Sebastopol and opened Eloise, in fact. After getting ahold of the news on EaterSF some time ago, I knew I would make the drive, and who I would take. My friend DB said, after looking at the menu for the first time, "Yeah, but the problem is we're going to need to order everything on there. I will not be able to choose."\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8702a.jpg\" alt=\"toast amuse at Eloise\" align=\"left\">When people tell me they're going to New York City I ask where they will dine. Then I make suggestions. Sometimes I'm even crazy enough to ask someone living there which restaurant is their favorite. People who love to eat get a pained expression on their face when they attempt to take in my queries. They tell me it's impossible to choose just one. While I can see their point, I disagree.\u003c/p>\n\u003cp>My favorite restaurant in New York City is \u003ca href=\"http://www.prunerestaurant.com/\">Prune\u003c/a>. It's on first street between first and second avenue, and it's so small that a lazy blink will guarantee completely missing it. Prune is Paris small, and if you need a lot of personal space, it’s not the place for you.\u003c/p>\n\u003cp>Gabrielle Hamilton is Prune's chef-owner. The first time I met her it struck me that she was unafraid of voicing strong opinions, but didn't take herself too seriously. Her food is soulful, clean, clear, straightforward, homey, and humorous. While many chefs speak a rhetoric the media adores, Ms. Hamilton's restaurant walks a talk unspoken, but felt down to your very toes, should you have all your senses open when you dine there. \u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8770a.jpg\" alt=\"Ginevra Ivorson and Eric Korsh\">\u003c/p>\n\u003cp>Prune's tiny space presses disparate people against one another and the conviviality is sweaty and infectious. That close, familial feeling starts with the staff first, and many people who work at Prune were only going to stay there for a few weeks but are there year after year, still, when I make my pilgrimages. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8647a.jpg\" alt=\"Eloise Restaurant\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Luckily for us, two Prune chef alums, \u003ca href=\"http://www.chefdb.com/nm/10973/\">Ginevra Iverson\u003c/a> and \u003ca href=\"http://www.chefdb.com/nm/5226/\">Eric Korsh\u003c/a> have recently migrated West to Sebastopol and opened \u003ca href=\"http://www.restauranteloise.com/\">Eloise\u003c/a>, in fact. After getting ahold of the news on \u003ca href=\"http://sf.eater.com/archives/2008/06/18/meanwhile_in_sebastopol.php\">EaterSF\u003c/a> some time ago, I knew I would make the drive, and who I would take. My friend DB said, after looking at the menu for the first time, \"Yeah, but the problem is we're going to need to order everything on there. I will not be able to choose.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8671a.jpg\" alt=\"Eloise outside menus\">\u003c/p>\n\u003cp>Luckily, DB and I are both famous eaters, and we didn't have to do much choosing last night, because we ordered all the appetizers except one and for that we substituted a Hudson Valley free-range foie gras torchon with Eloise garden grown peaches and pears.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8781a.jpg\" alt=\"free range foie gras torchon at Eloise\">\u003c/p>\n\u003cp>What we ate, in order from extra ordinary to just great:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8746a.jpg\" alt=\"the most amazing tomato soup ever at Eloise\">\u003c/p>\n\u003cp>Chilled Tomato Soup, Heirloom Tomatoes, Mint & Chives; Mushroom Toast, Poached Egg, Black Truffle, Bordelaise; \u003ca href=\"http://www.sonomauncorked.com/wine-country-food/restaurants/restaurant-eloise/\">Roasted Bone Marrow, Parsley & Shallot Salad\u003c/a>; The Foie Gras Special; Bibb Lettuce, Warm Feta, Scallion, Red Wine Vinaigrette; Puntarelle, Chopped Egg Vinaigrette, Candied Bacon; Octopus and White Anchovy Salad, String Beans, Fingerling Potatoes; Crispy Sweetbreads, Pickled Vegetables, Raisin-Mustard Vinaigrette.\u003c/p>\n\u003cp>Next time we’ll focus on entrees.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8745a.jpg\" alt=\"Roasted Bone Marrow Plate of Equisite at Eloise\">\u003c/p>\n\u003cp>If we could have ordered one it would have been Ricotta and Chard Gnocchi, Brown Butter, Sage. But after eight dishes, in three courses, we were happy to get the dessert menus and call it a night well spent.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8706a.jpg\" alt=\"Eloise restaurant interior- elegant antique whimsy\">\u003c/p>\n\u003cp>Eloise is aesthetically stunning. Seeing its understated sign on Gravenstein Highway South won't prepare you for a restaurant both elegant and comfy, country and city, understated and decorated, whimsical and clean, open and intimate. Upon entering you're greeted with small bar and a fabulous floor of Moroccan tiles. A number of vegetable gardens, currently in seasonal transition, flank the kitchen; and a wall blocking the old highway from the dining room's view is terraced with herbs and wildflowers.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8694a.jpg\" alt=\"Lulu the fish in the Hoosier at Eloise\">\u003c/p>\n\u003cp>If you can get to Eloise before night, it's one of the best restaurants to watch day turn to dusk and then thick inky blue sky. Sebastopol remains a mostly agricultural town and the air, especially as we Northern Californians gently enter autumn, is redolent of apples, grapes turning into wine, and cow pastures; sometimes all at once. Night skies are dense with stars when clear.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8761a.jpg\" alt=\"leetle lettuces at Eloise\">\u003c/p>\n\u003cp>Eloise’s dessert menu is tiny compared to it's salty side. Three items were offered and Ginevra's special of rhubarb crepes and vanilla ice cream was offered verbally by our gracious waiter. Off the menu we ordered Sugared Doughnuts with Raspberry Jam, and the special. While I can appreciate offering simple, straightforward plates in the last course category, I found desserts lacking. I'm a tough customer, though, and I was glad not to see San Francisco's ubiquitous lowest-common-denominator pannacottas and molten chocolate cakes. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8797a.jpg\" alt=\"donuts and raspberry jam at Eloise\">\u003c/p>\n\u003cp>Cooking in and for New York City is a very different experience than that of Northern California. Chefs Iverson & Korsh have given birth to a bi-coastal restaurant, both in technique and inspiration, and my hope is their success makes way for other chefs inspired by farm-kitchens to journey West or East, depending, expanding our ideas about what ingredient-driven cuisine can be.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/09/img_8794a.jpg\" alt=\"dessert menu at Eloise\">\u003c/p>\n\u003cp>Eloise, at its nascent six weeks old, is doing a great job. And my belief is that it will only get better. As leaves turn, and fall arrives, Sebastopol explodes with the fruit it’s famous for: apples. And perhaps these chefs, inspired by Gabrielle Hamilton’s unique humor, carry with them a mischievous secret: they’ve moved from the Big Apple to seduce California’s apple county.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.restauranteloise.com/\">Restaurant Eloise\u003c/a>\u003cbr>\n2295 Gravenstein Highway South\u003cbr>\nSebastopol, California 95472\u003cbr>\n707. 823. 6387\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=restaurant+eloise+sebastopol+ca&ie=UTF8&cid=38378741,-122797504,6038406334776934191&s=AARTsJrlf_JH6S96iLehfieVQQNQlbZbGg&ll=38.389168,-122.793331&spn=0.020183,0.025749&z=14&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=restaurant+eloise+sebastopol+ca&ie=UTF8&cid=38378741,-122797504,6038406334776934191&ll=38.389168,-122.793331&spn=0.020183,0.025749&z=14&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "La Palma Potato Chips - Breakfast of Champions",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2735973950/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/papitasfritas.jpg\" alt=\"papitas fritas\" align=\"left\">\u003c/a>As I sat at my desk this morning and noshed on delicious potato chips from \u003ca href=\"http://www.lapalmafoods.com\">La Palma Mexicatessen\u003c/a>, I realized that I've taken it for granted that every San Franciscan foodie knows about these delightful treats. Were YOU aware that La Palma sells, arguably, the best potato chips in the city?\u003c/p>\n\u003cp>Walk into La Palma Mexicatessen, and the impulse is to walk straight to the back. It's where the action is. There, you can purchase hot foods, freshly made tortillas, and party-sized amounts of rice and beans to go. I have often used La Palma for dinner parties and days when I don't want to cook. Their chile relleno is great, doused in a red chile sauce, and I dream about La Palma's carnitas.\u003c/p>\n\u003cp>The three small aisles of La Palma carry Mexican staples -- everything from queso fresco to paletas to cans of salsa to tortilla presses.\u003c/p>\n\u003cp>But, the best thing about La Palma is their patatas fritas, or potato chips. They are tucked into the middle of the aisle across from the coolers in a bin full of bags of chips. Each bag has a packet of \u003ca href=\"http://www.tapatiohotsauce.com/\">Tapatio hot sauce\u003c/a> (click through to hear their catchy tune) to dress your chips.\u003c/p>\n\u003cp>Jim Leff, founder of \u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a>, did an extensive potato chip survey of the United States a few years back and has said about La Palma, \"They make the best potato chips anywhere in the continental U.S.--fried up in yummy corn oil.\" And \u003ca href=\"http://www.7x7sf.com/eat_drink/blog?&c=y&startDate=12-2006\">Sara Deseran of 7x7 Magazine\u003c/a> declared them \"perfect with a martini.\" Personally, I love their perfect thickness and satisfying crunch. At home, I sometimes add some lime to my Tapatio topping.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So next time you're on 24th Street in the Mission, make sure you pop into La Palma and pick up a bag of these tasty chips. They make a magnificent breakfast.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>La Palma Mexicatessen\u003c/strong>\u003cbr>\n2884 24th Street (at Florida)\u003cbr>\n415.647.1500\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=La+Palma+Mexicatessen+san+francisco&ie=UTF8&z=13&iwloc=A\">map\u003c/a>\u003c/p>\n\n",
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"excerpt": "As I sat at my desk this morning and noshed on delicious potato chips from \u003ca href=\"http://www.lapalmafoods.com\">La Palma Mexicatessen\u003c/a>, I realized that I've taken it for granted that every San Franciscan foodie knows about these delightful treats. Were YOU aware that La Palma sells, arguably, the best potato chips in the city?\r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2735973950/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/papitasfritas.jpg\" alt=\"papitas fritas\" align=\"left\">\u003c/a>As I sat at my desk this morning and noshed on delicious potato chips from \u003ca href=\"http://www.lapalmafoods.com\">La Palma Mexicatessen\u003c/a>, I realized that I've taken it for granted that every San Franciscan foodie knows about these delightful treats. Were YOU aware that La Palma sells, arguably, the best potato chips in the city?\u003c/p>\n\u003cp>Walk into La Palma Mexicatessen, and the impulse is to walk straight to the back. It's where the action is. There, you can purchase hot foods, freshly made tortillas, and party-sized amounts of rice and beans to go. I have often used La Palma for dinner parties and days when I don't want to cook. Their chile relleno is great, doused in a red chile sauce, and I dream about La Palma's carnitas.\u003c/p>\n\u003cp>The three small aisles of La Palma carry Mexican staples -- everything from queso fresco to paletas to cans of salsa to tortilla presses.\u003c/p>\n\u003cp>But, the best thing about La Palma is their patatas fritas, or potato chips. They are tucked into the middle of the aisle across from the coolers in a bin full of bags of chips. Each bag has a packet of \u003ca href=\"http://www.tapatiohotsauce.com/\">Tapatio hot sauce\u003c/a> (click through to hear their catchy tune) to dress your chips.\u003c/p>\n\u003cp>Jim Leff, founder of \u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a>, did an extensive potato chip survey of the United States a few years back and has said about La Palma, \"They make the best potato chips anywhere in the continental U.S.--fried up in yummy corn oil.\" And \u003ca href=\"http://www.7x7sf.com/eat_drink/blog?&c=y&startDate=12-2006\">Sara Deseran of 7x7 Magazine\u003c/a> declared them \"perfect with a martini.\" Personally, I love their perfect thickness and satisfying crunch. At home, I sometimes add some lime to my Tapatio topping.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/phtoansen5.jpg\" alt=\"road closed\">\u003cbr>\n(\u003cem>Photo by brandondesigns\u003c/em>)\u003c/p>\n\u003cp>As summer reaches its August peak (yes, it's foggy this morning in San Francisco) and as families get desperately creative with their \u003ca href=\"http://www.msnbc.msn.com/id/24859538/\">staycations\u003c/a>, I've been reminiscing about those old car trips of my youth: my mom hopelessly lost somewhere between Denver and St. Louis, my sister and I -- oblivious in the backseat -- singing \"Popeye, the Sailor Man!\" over and over and over and over, and our many stops at Church's Chicken and Taco Bell, the two places we were guaranteed to find spicy food.\u003c/p>\n\u003cp>Remember those days, long before Chowhound and Yelp, Google and Mapquest, when forays into new culinary terrain were truly crapshoots? (Cue up the old-timey nostalgia music...) To find good food in an unfamiliar town, you had to depend on three important tricks: Identifying well-fed locals with a keen sense of direction. Quickly judging a restaurant by the number and types of vehicles parked out front (or be strong enough to enter, scope out the menu and dining room, and then opt to leave a restaurant with absolutely no shame at all). And, most crucial of all, befriending taxi drivers and policemen. \u003c/p>\n\u003cp>\u003cstrong>Mom's Mad Skillz\u003c/strong>\u003c/p>\n\u003cp>Twenty-five years ago my mom, still shy and still learning English, had her own bag of tricks. She'd stop at a phone booth (OMG--remember those!), heft up the dangling white pages from its metallic tether, and scan the family names for Trans, Nguyens, Lams, Les and Dos. Then she'd invest the quarter or two needed to call up fellow exiles, introduce herself as some stranger rolling through town, and then quickly get to the point: where can I find some good food in these parts?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She recently visited me here in California, and I was reminded of her treasure hunting skills. As one of the last people in this country who still don't have an email account, she depends on the old ways. After we picked her up from the Oakland airport, she wanted to stop for a bowl of pho. We scrambled, with our iPhones and our keyword searches, to come up with a place that would hold up to her standards. While we were still trying to locate a good signal, she pointed us over to a group of people who looked suspiciously Vietnamese standing on a corner of International Boulevard. She rolled down the window and asked them where to eat. They gestured to two pho houses nearby. She asked them point-blank: Which one is better? Without hesitating, they pointed to…Pho Ao Sen.\u003c/p>\n\u003cp>And to the best bowl of pho I've enjoyed in a very long time. Yes, it's a dirty secret that San Francisco is severely lacking in this department. I've accepted mediocre noodles and, worse, lackluster broths as my penance for choosing not to live an hour south of here. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/phtoansen2.jpg\" alt=\"pho ao sen\">\u003c/p>\n\u003cp>\u003cstrong>The Whole Chicken\u003c/strong>\u003c/p>\n\u003cp>Since pho bo has entered the general lexicon, I won't waste space talking about the beef version. However, I would very much like to encourage you to try pho ga long trung non. Roughly translated, that means chicken and rice noodle soup with innards and young eggs. (Queasy eaters might want to skip the next paragraph.) \u003c/p>\n\u003cp>If you've ever butchered a chicken, you'll know that along the ovary duct one or two diminutive yolks are awaiting nature's application of egg whites and eggshells. And if you grew up with my mom, you'll also know that gizzards, livers and hearts are delicacies worth fighting over at the dinner table. Even more than a well-executed bowl of beef soup, I admire a restaurant that can create a deeply flavored chicken broth, poach high-quality firm yet tender chicken meat, and present the hallmarks of a freshly butchered chicken: a plate of organ meats and young eggs. Nothing goes to waste, and all the flavors and textures are richly balanced.\u003c/p>\n\u003cp>At Ao Sen, along with an excellent bowl of pho bo, they've also perfected pho ga. If a plate of innards is not high on your list, order the plain bowl that comes simply with a plate of chicken meat on the bone. Both come with a ginger dipping sauce, whose secret ingredient is obviously chicken fat, so lovely that I ended up slurping it straight from my spoon.\u003c/p>\n\u003cp>Another wonderful thing about this Oakland outpost is that it opens at 8am every single day of the week. Since pho is a breakfast food, I've always been annoyed by the late opening times in the US. Ao Sen fills a long empty, much mourned gap in my comfort food lineup. Even its airy dining room reminded me of Vietnam, and the familiar fragrance of anise-infused broth that greeted us hit home immediately. Weakly brewed iced green tea, fish sauce on the table, and a straightforward menu all boded well, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/phtoansen3.jpg\" alt=\"pho setup\">\u003c/p>\n\u003cp>\u003cstrong>Sharing and Respecting\u003c/strong>\u003c/p>\n\u003cp>My husband asked me not to write about this place, as he was afraid of what might happen if the restaurant started attracting people who complained about unfamiliar food culture (someday, I'll write a piece about the unfortunate conflict between Western diners' expectations and Eastern restaurateurs) or who would change the ethnic makeup of the patrons. Call it the Yelp dip. We've seen it happen, and it's always a sad and frustrating thing to accept what success in the US can mean, in the end, for those not centered enough to know their strengths and acknowledge their limits and bravely forge their way between the two.\u003c/p>\n\u003cp>But I trust that you, dear reader, will enjoy and appreciate and respect this bustling noodle house. I cannot tell you how excited I am that my mother found it, and I look forward to many sated returns. If crossing the Bay Bridge counts now as a road trip, I'm more than happy to start up the car.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PHO AO SEN\u003c/strong>\u003cbr>\n200 International Blvd.\u003cbr>\nOakland, CA 94606\u003cbr>\n(510) 839-6821\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=PHO+AO+SEN+oakland,+ca&ie=UTF8&z=14&iwloc=A\">Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "After we picked her up from the Oakland airport, she wanted to stop for a bowl of pho. We scrambled, with our iPhones and our keyword searches, to come up with a place that would hold up to her standards. While we were still trying to locate a good signal, she pointed us over to a group of people who looked suspiciously Vietnamese standing on a corner of International Boulevard. She rolled down the window and asked them where to eat. They gestured to two pho houses nearby. She asked them point-blank: Which one is better? Without hesitating, they pointed to...Pho Ao Sen.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She recently visited me here in California, and I was reminded of her treasure hunting skills. As one of the last people in this country who still don't have an email account, she depends on the old ways. After we picked her up from the Oakland airport, she wanted to stop for a bowl of pho. We scrambled, with our iPhones and our keyword searches, to come up with a place that would hold up to her standards. While we were still trying to locate a good signal, she pointed us over to a group of people who looked suspiciously Vietnamese standing on a corner of International Boulevard. She rolled down the window and asked them where to eat. They gestured to two pho houses nearby. She asked them point-blank: Which one is better? Without hesitating, they pointed to…Pho Ao Sen.\u003c/p>\n\u003cp>And to the best bowl of pho I've enjoyed in a very long time. Yes, it's a dirty secret that San Francisco is severely lacking in this department. I've accepted mediocre noodles and, worse, lackluster broths as my penance for choosing not to live an hour south of here. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/phtoansen2.jpg\" alt=\"pho ao sen\">\u003c/p>\n\u003cp>\u003cstrong>The Whole Chicken\u003c/strong>\u003c/p>\n\u003cp>Since pho bo has entered the general lexicon, I won't waste space talking about the beef version. However, I would very much like to encourage you to try pho ga long trung non. Roughly translated, that means chicken and rice noodle soup with innards and young eggs. (Queasy eaters might want to skip the next paragraph.) \u003c/p>\n\u003cp>If you've ever butchered a chicken, you'll know that along the ovary duct one or two diminutive yolks are awaiting nature's application of egg whites and eggshells. And if you grew up with my mom, you'll also know that gizzards, livers and hearts are delicacies worth fighting over at the dinner table. Even more than a well-executed bowl of beef soup, I admire a restaurant that can create a deeply flavored chicken broth, poach high-quality firm yet tender chicken meat, and present the hallmarks of a freshly butchered chicken: a plate of organ meats and young eggs. Nothing goes to waste, and all the flavors and textures are richly balanced.\u003c/p>\n\u003cp>At Ao Sen, along with an excellent bowl of pho bo, they've also perfected pho ga. If a plate of innards is not high on your list, order the plain bowl that comes simply with a plate of chicken meat on the bone. Both come with a ginger dipping sauce, whose secret ingredient is obviously chicken fat, so lovely that I ended up slurping it straight from my spoon.\u003c/p>\n\u003cp>Another wonderful thing about this Oakland outpost is that it opens at 8am every single day of the week. Since pho is a breakfast food, I've always been annoyed by the late opening times in the US. Ao Sen fills a long empty, much mourned gap in my comfort food lineup. Even its airy dining room reminded me of Vietnam, and the familiar fragrance of anise-infused broth that greeted us hit home immediately. Weakly brewed iced green tea, fish sauce on the table, and a straightforward menu all boded well, too.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/phtoansen3.jpg\" alt=\"pho setup\">\u003c/p>\n\u003cp>\u003cstrong>Sharing and Respecting\u003c/strong>\u003c/p>\n\u003cp>My husband asked me not to write about this place, as he was afraid of what might happen if the restaurant started attracting people who complained about unfamiliar food culture (someday, I'll write a piece about the unfortunate conflict between Western diners' expectations and Eastern restaurateurs) or who would change the ethnic makeup of the patrons. Call it the Yelp dip. We've seen it happen, and it's always a sad and frustrating thing to accept what success in the US can mean, in the end, for those not centered enough to know their strengths and acknowledge their limits and bravely forge their way between the two.\u003c/p>\n\u003cp>But I trust that you, dear reader, will enjoy and appreciate and respect this bustling noodle house. I cannot tell you how excited I am that my mother found it, and I look forward to many sated returns. If crossing the Bay Bridge counts now as a road trip, I'm more than happy to start up the car.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PHO AO SEN\u003c/strong>\u003cbr>\n200 International Blvd.\u003cbr>\nOakland, CA 94606\u003cbr>\n(510) 839-6821\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=PHO+AO+SEN+oakland,+ca&ie=UTF8&z=14&iwloc=A\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze1.jpg\" alt=\"Gaza Place pita\" align=\"left\">My visits to New York City are usually hectic, overscheduled, and downright tiring. Between friends and family, the pressures of \"researching\" restaurants and visiting everyone's favorite museum, vacations to the Big Apple are hardly leisurely affairs. This time, though, I resolved to take it easy.\u003c/p>\n\u003cp>Fortunately, it's not hard to find good food as long as you schedule meetings for mealtime. Even a late-night rendezvous will uncover good eats.\u003c/p>\n\u003cp>Two places that I was delighted to try this past weekend, with the guidance of friends, are Gazala Place in Hell's Kitchen (or, as the real estate agents have been calling it since the new high-rises came in: Midtown West) and the infamous Bonchon Chicken in Koreatown.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>GAZALA PLACE\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze2a.jpg\" alt=\"Gazala Palace fava bean dip\" align=\"left\">Named for its Isreali chef-owner, Gazala Halabi, \u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a> is a narrow, friendly restaurant that specializes in Druze cuisine. Followers of an ancient sect that branched off from the Muslim religion, the Druze played a little known yet very important role in the politics of Syria and Lebanon, and a small community continues to live as a distinct, designated ethnic group in Israel.\u003c/p>\n\u003cp>This New York outpost is barely wide enough to slip through walking sideways, and of course, its handful of tables are often full. Up front is a special curved griddle for making pita--a lovely bread that does not at all resemble the convenient sandwich pockets many of us conjure. Rather, the housemade pita is a thin, delicate expanse of crepe-like bread, an edible whole-wheat handkerchief that piles and folds and wraps around an endless array of Gazala's savory bites. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The food, billed as authentic Mediterranean, leans more toward the Middle East: amazingly tender kababs of lamb, chicken and beef cooked over a searing flame, expertly shaped kibbe, and flakey pastry pies filled with spinach or feta. Absolute must tries on the appetizer menu include the brilliantly red \"Turkish salad\" made from sun-dried red peppers, the luscious goat-cheese labanee spread, and the foule moudammas, a garlicky dip made from fava beans. All are properly, generously drizzled with fruity olive oil. Fortunately, there's no end of bread refills for scooping up the vibrant flavors.\u003c/p>\n\u003cp>While you're finishing your meal with date cake or honey-soaked kenafi accompanied with thick, strong Arabic coffee or a pot of the minty house tea, expect Gazala herself to stop by your table to chat. She might not tell you her secret recipe for that unforgettable red pepper spread, but her friendly smile will be the perfect cap to a unique lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a>\u003cbr>\n709 9th Ave.\u003cbr>\nNew York, NY 10036\u003cbr>\n(212) 245-0709\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Gazala+Place+new+york+city&ie=UTF8&ll=40.763121,-73.98983&spn=0.175005,0.266418&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>BONCHON CHICKEN\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze3.jpg\" alt=\"Bonchon Chicken\" align=\"left\">In the past couple of decades, West 32nd Street between Broadway and Fifth Avenue has sprouted neon galore. This main strip of Koreantown, once the source of wigs and fashion accessories became known informally as Kimchi Alley and more officially as Korea Way. It's a business district only--look to Flushing for Korean residential enclaves--but this is still the street to come in Manhattan for mandoo dumplings, oxtail soup, soju bars, and both \u003ca href=\"http://www.pinkberry.com/html/pbmain.php\">Pinkberry\u003c/a> and \u003ca href=\"http://www.redmangousa.com/\">Red Mango\u003c/a> duking it out on the frozen yogurt front.\u003c/p>\n\u003cp>Koreatown has built up, literally, so second, third, fourth, and even rooftop businesses are the places to be. Getting to a table at hot spot, \u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken,\u003c/a> requires trekking a creaky, questionable walk-up that magically opens to a sleek lounge of distressed concrete and pulsating music. Young Koreans in date mode, sipping elegant cocktails, belie the real reason everyone comes to this hip lounge bar: the fried chicken. \u003c/p>\n\u003cp>Made to order, Bonchon's claim to fame is an unassuming plateful of crisp skin, juicy dark meat (pick wings or drumsticks), and a choice of garlic or spicy glaze. Sweet-tart daikon pickles and a cabbage salad offer some foil, but beer or soju is the popular complement. \u003c/p>\n\u003cp>There's an extensive menu of savory nibbles, and while everyone means to try the other stuff, a quick look around the room reveals the inevitable platter of chicken. For those who prefer to converse without shouting, ask for a table in one of the back rooms or settle for a seat at the bar. The lounge up front, though, is the main scene.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken\u003c/a>\u003cbr>\n314 5th Ave., 2nd Floor\u003cbr>\nNew York, NY 10018\u003cbr>\n(212) 221-2222\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Bon+chon+Chicken+new+york+city&ie=UTF8&cd=1&ll=40.747257,-73.996353&spn=0.087524,0.133209&z=13&iwloc=A\">Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "Two places that I was delighted to try this past weekend in NYC, with the guidance of friends, are Gazala Place in Hell's Kitchen (or, as the real estate agents have been calling it since the new high-rises came in: Midtown West) and the infamous Bonchon Chicken in Koreatown.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze1.jpg\" alt=\"Gaza Place pita\" align=\"left\">My visits to New York City are usually hectic, overscheduled, and downright tiring. Between friends and family, the pressures of \"researching\" restaurants and visiting everyone's favorite museum, vacations to the Big Apple are hardly leisurely affairs. This time, though, I resolved to take it easy.\u003c/p>\n\u003cp>Fortunately, it's not hard to find good food as long as you schedule meetings for mealtime. Even a late-night rendezvous will uncover good eats.\u003c/p>\n\u003cp>Two places that I was delighted to try this past weekend, with the guidance of friends, are Gazala Place in Hell's Kitchen (or, as the real estate agents have been calling it since the new high-rises came in: Midtown West) and the infamous Bonchon Chicken in Koreatown.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>GAZALA PLACE\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze2a.jpg\" alt=\"Gazala Palace fava bean dip\" align=\"left\">Named for its Isreali chef-owner, Gazala Halabi, \u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a> is a narrow, friendly restaurant that specializes in Druze cuisine. Followers of an ancient sect that branched off from the Muslim religion, the Druze played a little known yet very important role in the politics of Syria and Lebanon, and a small community continues to live as a distinct, designated ethnic group in Israel.\u003c/p>\n\u003cp>This New York outpost is barely wide enough to slip through walking sideways, and of course, its handful of tables are often full. Up front is a special curved griddle for making pita--a lovely bread that does not at all resemble the convenient sandwich pockets many of us conjure. Rather, the housemade pita is a thin, delicate expanse of crepe-like bread, an edible whole-wheat handkerchief that piles and folds and wraps around an endless array of Gazala's savory bites. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The food, billed as authentic Mediterranean, leans more toward the Middle East: amazingly tender kababs of lamb, chicken and beef cooked over a searing flame, expertly shaped kibbe, and flakey pastry pies filled with spinach or feta. Absolute must tries on the appetizer menu include the brilliantly red \"Turkish salad\" made from sun-dried red peppers, the luscious goat-cheese labanee spread, and the foule moudammas, a garlicky dip made from fava beans. All are properly, generously drizzled with fruity olive oil. Fortunately, there's no end of bread refills for scooping up the vibrant flavors.\u003c/p>\n\u003cp>While you're finishing your meal with date cake or honey-soaked kenafi accompanied with thick, strong Arabic coffee or a pot of the minty house tea, expect Gazala herself to stop by your table to chat. She might not tell you her secret recipe for that unforgettable red pepper spread, but her friendly smile will be the perfect cap to a unique lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.gazalaplace.com/\">Gazala Place\u003c/a>\u003cbr>\n709 9th Ave.\u003cbr>\nNew York, NY 10036\u003cbr>\n(212) 245-0709\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Gazala+Place+new+york+city&ie=UTF8&ll=40.763121,-73.98983&spn=0.175005,0.266418&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cstrong>BONCHON CHICKEN\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/druze3.jpg\" alt=\"Bonchon Chicken\" align=\"left\">In the past couple of decades, West 32nd Street between Broadway and Fifth Avenue has sprouted neon galore. This main strip of Koreantown, once the source of wigs and fashion accessories became known informally as Kimchi Alley and more officially as Korea Way. It's a business district only--look to Flushing for Korean residential enclaves--but this is still the street to come in Manhattan for mandoo dumplings, oxtail soup, soju bars, and both \u003ca href=\"http://www.pinkberry.com/html/pbmain.php\">Pinkberry\u003c/a> and \u003ca href=\"http://www.redmangousa.com/\">Red Mango\u003c/a> duking it out on the frozen yogurt front.\u003c/p>\n\u003cp>Koreatown has built up, literally, so second, third, fourth, and even rooftop businesses are the places to be. Getting to a table at hot spot, \u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken,\u003c/a> requires trekking a creaky, questionable walk-up that magically opens to a sleek lounge of distressed concrete and pulsating music. Young Koreans in date mode, sipping elegant cocktails, belie the real reason everyone comes to this hip lounge bar: the fried chicken. \u003c/p>\n\u003cp>Made to order, Bonchon's claim to fame is an unassuming plateful of crisp skin, juicy dark meat (pick wings or drumsticks), and a choice of garlic or spicy glaze. Sweet-tart daikon pickles and a cabbage salad offer some foil, but beer or soju is the popular complement. \u003c/p>\n\u003cp>There's an extensive menu of savory nibbles, and while everyone means to try the other stuff, a quick look around the room reveals the inevitable platter of chicken. For those who prefer to converse without shouting, ask for a table in one of the back rooms or settle for a seat at the bar. The lounge up front, though, is the main scene.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bonchon.com/\">Bonchon Chicken\u003c/a>\u003cbr>\n314 5th Ave., 2nd Floor\u003cbr>\nNew York, NY 10018\u003cbr>\n(212) 221-2222\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=Bon+chon+Chicken+new+york+city&ie=UTF8&cd=1&ll=40.747257,-73.996353&spn=0.087524,0.133209&z=13&iwloc=A\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/winedinedonate.gif\" alt=\"winedinedonate.gif\" align=\"left\">Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis year's dinner is being held at \u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a> and it reunites friends and chef colleagues--Traci des Jardins and Elizabeth Falkner. Here is a sneak peek at the \"From Farm to Table\" menu:\u003c/p>\n\u003cp>\u003ci>Passed Hors d'oeuvres:\u003c/i>\u003cbr>\nTomales Bay Oysters\u003cbr>\nCraig's Charcutiere\u003cbr>\nSteak Tartare\u003c/p>\n\u003cp>\u003ci>First Course:\u003c/i>\u003cbr>\nCured anchovies boquerones style, squid-charred and marinated with local shelling beans and a sardine a la escabeche. Family style with Grilled Breads and marinated seasonal vegetables.\u003c/p>\n\u003cp>\u003ci>Second Course:\u003c/i>\u003cbr>\nSpit Roasted Porchetta, Devil's Gulch Pork, Slow Cooked Kale with Lemon, Romano and Wax Beans with Tomato\u003c/p>\n\u003cp>\u003ci>Cheese:\u003c/i>\u003cbr>\nAndanate Dairy Cheese with Breads\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ci>Dessert:\u003c/i>\u003cbr>\nElizabeth's Dessert olive oil crema, summer fruits (pieces of peach, and or plum) berries, pine nut streusel, and avocado ice cream with a grating of spicy chocolate\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> Dinner\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> ACME Chophouse, 24 Willie Mays Plaza, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Wednesday, July 30th 2008 Reception 6:15 p.m. Dinner 7:15 p.m.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Tickets are $125 and include a donation to America's Second Harvest The Nation's Food Bank Network. \u003ca href=\"https://www.wolff-smg.com/orders/epicurious/\">Purchase tickets\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Support a cause that serves many in our own community, experience a collaboration between two great chefs and enjoy one great local meal.\u003c/p>\n\u003cp>More than anything, the dinner is a chance to focus on those at risk of going hungry in our community. Undoubtedly you have seen the headlines in yesterday's San Francisco Chronicle about \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MNTU11JLOR.DTL\">soaring food costs\u003c/a> and food banks \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MN2H11MB85.DTL\">feeling the pinch\u003c/a>.\" The numbers tell a sad story, in 2007 the San Francisco Food Bank served 118,000 people and today they are serving 124,000. \u003c/p>\n\u003cp>Here's a great recipe from Elizabeth Falkner's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087817/kqedorg-20\">Demolition Desserts\u003c/a> cookbook, that uses luscious ripe cherries. Spoon them over ice cream, cake or cheesecake. \u003c/p>\n\u003cp>\u003cstrong>Wine-Soaked Cherries\u003c/strong>\u003cbr>\nMakes about 1 cup\u003c/p>\n\u003cp>1/2 cup Cabernet Sauvignon or Zinfandel\u003cbr>\n3 Tablespoons granulated sugar (about 1 1/4 ounces)\u003cbr>\n1 cup halved and pitted Bing cherries (about 4 ounces)\u003cbr>\nSmall pinch of freshly ground black pepper\u003c/p>\n\u003cp>In a saucepan, combine the wine and sugar and place over medium-high heat. Heat, stirring to dissolve the sugar, for about 2 minutes or until the mixture comes to a boil. Lower the heat to medium-low and simmer for 4 to 5 minutes, or until the liquid is reduced by half, forming a syrup. Pour the syrup into a heatproof bowl and let cool for 2 minutes. \u003c/p>\n\u003cp>Stir the cherries and pepper into the syrup and let stand at room temperature for 15 minutes. Serve the cherries right away, or cover tightly and refrigerate for up to 2 months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Recipe reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press\u003c/i>\u003c/p>\n\n",
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"excerpt": "Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/winedinedonate.gif\" alt=\"winedinedonate.gif\" align=\"left\">Next week is the third annual San Francisco \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> dinner. It's a fundraiser for \u003ca href=\"http://www.secondharvest.org/\">America's Second Harvest\u003c/a> and our own \u003ca href=\"http://www.sffoodbank.org/Home/index.html\">San Francisco Food Bank\u003c/a> in particular. Each year the venue changes, but it always includes a fantastic multi-course meal, a chance to meet Tanya Steel, editor in chief of \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> and to learn a bit about the programs of the food bank. Last year there was even a snazzy gift bag.\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nThis year's dinner is being held at \u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a> and it reunites friends and chef colleagues--Traci des Jardins and Elizabeth Falkner. Here is a sneak peek at the \"From Farm to Table\" menu:\u003c/p>\n\u003cp>\u003ci>Passed Hors d'oeuvres:\u003c/i>\u003cbr>\nTomales Bay Oysters\u003cbr>\nCraig's Charcutiere\u003cbr>\nSteak Tartare\u003c/p>\n\u003cp>\u003ci>First Course:\u003c/i>\u003cbr>\nCured anchovies boquerones style, squid-charred and marinated with local shelling beans and a sardine a la escabeche. Family style with Grilled Breads and marinated seasonal vegetables.\u003c/p>\n\u003cp>\u003ci>Second Course:\u003c/i>\u003cbr>\nSpit Roasted Porchetta, Devil's Gulch Pork, Slow Cooked Kale with Lemon, Romano and Wax Beans with Tomato\u003c/p>\n\u003cp>\u003ci>Cheese:\u003c/i>\u003cbr>\nAndanate Dairy Cheese with Breads\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>Dessert:\u003c/i>\u003cbr>\nElizabeth's Dessert olive oil crema, summer fruits (pieces of peach, and or plum) berries, pine nut streusel, and avocado ice cream with a grating of spicy chocolate\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://www.epicurious.com/articlesguides/entertaining/winedinedonate/winedinedonate\">Wine. Dine. Donate\u003c/a> Dinner\u003c/p>\n\u003cp>\u003cstrong>Where:\u003c/strong> ACME Chophouse, 24 Willie Mays Plaza, San Francisco\u003c/p>\n\u003cp>\u003cstrong>When:\u003c/strong> Wednesday, July 30th 2008 Reception 6:15 p.m. Dinner 7:15 p.m.\u003c/p>\n\u003cp>\u003cstrong>How:\u003c/strong> Tickets are $125 and include a donation to America's Second Harvest The Nation's Food Bank Network. \u003ca href=\"https://www.wolff-smg.com/orders/epicurious/\">Purchase tickets\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Why:\u003c/strong> Support a cause that serves many in our own community, experience a collaboration between two great chefs and enjoy one great local meal.\u003c/p>\n\u003cp>More than anything, the dinner is a chance to focus on those at risk of going hungry in our community. Undoubtedly you have seen the headlines in yesterday's San Francisco Chronicle about \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MNTU11JLOR.DTL\">soaring food costs\u003c/a> and food banks \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/07/20/MN2H11MB85.DTL\">feeling the pinch\u003c/a>.\" The numbers tell a sad story, in 2007 the San Francisco Food Bank served 118,000 people and today they are serving 124,000. \u003c/p>\n\u003cp>Here's a great recipe from Elizabeth Falkner's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580087817/kqedorg-20\">Demolition Desserts\u003c/a> cookbook, that uses luscious ripe cherries. Spoon them over ice cream, cake or cheesecake. \u003c/p>\n\u003cp>\u003cstrong>Wine-Soaked Cherries\u003c/strong>\u003cbr>\nMakes about 1 cup\u003c/p>\n\u003cp>1/2 cup Cabernet Sauvignon or Zinfandel\u003cbr>\n3 Tablespoons granulated sugar (about 1 1/4 ounces)\u003cbr>\n1 cup halved and pitted Bing cherries (about 4 ounces)\u003cbr>\nSmall pinch of freshly ground black pepper\u003c/p>\n\u003cp>In a saucepan, combine the wine and sugar and place over medium-high heat. Heat, stirring to dissolve the sugar, for about 2 minutes or until the mixture comes to a boil. Lower the heat to medium-low and simmer for 4 to 5 minutes, or until the liquid is reduced by half, forming a syrup. Pour the syrup into a heatproof bowl and let cool for 2 minutes. \u003c/p>\n\u003cp>Stir the cherries and pepper into the syrup and let stand at room temperature for 15 minutes. Serve the cherries right away, or cover tightly and refrigerate for up to 2 months. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Recipe reprinted from Elizabeth Falkner’s Demolition Desserts, Copyright 2007 Tenspeed Press\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/GBMJ97-rMBg&hl=en&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed src=\"http://www.youtube.com/v/GBMJ97-rMBg&hl=en&fs=1\" type=\"application/x-shockwave-flash\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>This weekend, I attended the \u003ca href=\"http://www.taste3.com\">Taste3\u003c/a> conference in Napa. Taste is an unusually structured conference focused on food, wine, and art: each speaker has 18 minutes to present on his or her topic, and then we move on to the next speaker. No panels, no audience questions. Just presentation after presentation after presentation. Then we eat (and eat and eat).\u003c/p>\n\u003cp>Presentations ranged from earthworm farming to molecular gastronomy in the pastry kitchen to the ravaging of the kauri forests in New Zealand. Our own \u003ca href=\"http://ww2.kqed.org/bayareabites/author/thy-tran/\">Thy Tran\u003c/a> gave an engrossing presentation about the Sikh community in California. All in all, the conference was approximately thirty presentations over two intense, inspiring days.\u003c/p>\n\u003cp>Early on the first day, Rene Koster presented. He is director of the Restaurant of the Future Research Foundation in the Netherlands. The restaurant of the future is an actual restaurant in the Netherlands that is basically a lab in which researchers can test all sorts of environmental factors and their affect on consumers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2007/11/26/world/europe/26dutch.htm\">The New York Times reported on the restaurant of the future in November\u003c/a>: \"How will people behave if we put out fresh flowers, or shine a red light on a dish?\" asked Nico Heukels, research director of Sodexho, a leading food services company and partner in the project. \"What if we put out square or colored plates? Will they choose healthier things if we spray fruity scent in the air?\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a move that elicited gasps from the audience members, Koster showed us that each cash register has a discreet scale underneath it so that the researchers can study a customer's weight vs. how much they eat, and how much they purchase.\u003c/p>\n\u003cp>While there is a lab contingent to the research (which tests eye movement, chewing habits, and facial expressions), the fascinating part of the restaurant of the future is the actual restaurant. Everything is modular, so researches can test the effects of a long buffet vs. center islands, lighting, waiter service vs. self-service, abundant service plates vs. sparse, table size, and chair type among other things -- basically anything that can be changed in a restaurant, they change and test.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I have no doubt that labs such as these will trickle down to choices that restaurateurs make in future restaurants. After all, restaurants are big business -- they may as well give us what we want, whether we consciously know what that is or not!\u003c/p>\n\n",
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"excerpt": "This weekend, I attended the \u003ca href=\"http://www.taste3.com\">Taste3\u003c/a> conference in Napa. Taste is an unusually structured conference focused on food, wine, and art: each speaker has 18 minutes to present on his or her topic, and then we move on to the next speaker. No panels, no audience questions. Just presentation after presentation after presentation. Then we eat (and eat and eat).\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a move that elicited gasps from the audience members, Koster showed us that each cash register has a discreet scale underneath it so that the researchers can study a customer's weight vs. how much they eat, and how much they purchase.\u003c/p>\n\u003cp>While there is a lab contingent to the research (which tests eye movement, chewing habits, and facial expressions), the fascinating part of the restaurant of the future is the actual restaurant. Everything is modular, so researches can test the effects of a long buffet vs. center islands, lighting, waiter service vs. self-service, abundant service plates vs. sparse, table size, and chair type among other things -- basically anything that can be changed in a restaurant, they change and test.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I have no doubt that labs such as these will trickle down to choices that restaurateurs make in future restaurants. After all, restaurants are big business -- they may as well give us what we want, whether we consciously know what that is or not!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/sake1.jpg\" alt=\"sake appreciation\">\u003c/p>\n\u003cp>Sake is a popular beverage but how it pairs with food is still a mystery to most of us. While many people first encounter sake on sushi menus, where sake really shines is with izakaya or tavern style Japanese small plates. Izakaya is getting more and more popular in San Francisco. Great places to try izakaya dishes include \u003ca href=\"http://www.himerestaurant.com/\">Hime\u003c/a>, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> and \u003ca href=\"http://www.jdvhotels.com/dining/oizakaya\">O Izakaya Lounge\u003c/a>. \u003c/p>\n\u003cp>Here's another great opportunity to try izakaya style cuisine paired and sake. The \u003ca href=\"http://www.usajapan.org/\">Japan Society of Northern California\u003c/a>, in cooperation with \u003ca href=\"http://www.sozaisf.com/%20\">Sozai Restaurant and Sake Lounge\u003c/a> and \u003ca href=\"http://truesake.com/\">True Sake\u003c/a>, presents its next Japanese Language & Cultural Experience Workshop: Sake Appreciation.\u003c/p>\n\u003cp>Matching food and sake is just like matching food and wine. It's a fun, imprecise process that largely depends on your own unique taste buds. What's a perfect match to one may be the ultimate mismatch to another. The important thing is what's delicious to you!\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://japansocietyofnortherncalifornia.myshopify.com/products/jlcw-sake\">Sake Appreciation\u003c/a>\u003cbr>\n\u003cstrong>Where:\u003c/strong> \u003ca href=\"http://www.sozaisf.com/%20\">Sozai Restaurant and Sake Lounge\u003c/a>, 1500 Irving St., San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> 6:00pm-8:00pm, Tuesday, July 15, 2008\u003cbr>\n\u003cstrong>How:\u003c/strong> $30 Japan Society Language Students, $35 Japan Society Members, $45 Non-Members, Space is limited; please \u003ca href=\"http://japansocietyofnortherncalifornia.myshopify.com/products/jlcw-sake%20\">RSVP\u003c/a> by Friday, July 10th.\u003cbr>\n\u003cstrong>Why:\u003c/strong> This informative tasting workshop will detail different types of sake and answer questions about the intricacies of food pairing. A variety of seasonal delicacies will be served during the tasting, pairing each sake with traditional and contemporary Japanese tapas, all created by Chef Mari.\u003cbr>\nNote: Although this is a language workshop and some sake-related vocabulary will be introduced, all Japanese language levels are welcome to participate.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Here's another great opportunity to try izakaya style cuisine paired and sake. The \u003ca href=\"http://www.usajapan.org/\">Japan Society of Northern California\u003c/a>, in cooperation with \u003ca href=\"http://www.sozaisf.com/ \">Sozai Restaurant and Sake Lounge\u003c/a> and \u003ca href=\"http://truesake.com/\">True Sake\u003c/a>, presents its next Japanese Language & Cultural Experience Workshop: Sake Appreciation.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/sake1.jpg\" alt=\"sake appreciation\">\u003c/p>\n\u003cp>Sake is a popular beverage but how it pairs with food is still a mystery to most of us. While many people first encounter sake on sushi menus, where sake really shines is with izakaya or tavern style Japanese small plates. Izakaya is getting more and more popular in San Francisco. Great places to try izakaya dishes include \u003ca href=\"http://www.himerestaurant.com/\">Hime\u003c/a>, \u003ca href=\"http://www.oyajirestaurant.com/\">Oyaji\u003c/a> and \u003ca href=\"http://www.jdvhotels.com/dining/oizakaya\">O Izakaya Lounge\u003c/a>. \u003c/p>\n\u003cp>Here's another great opportunity to try izakaya style cuisine paired and sake. The \u003ca href=\"http://www.usajapan.org/\">Japan Society of Northern California\u003c/a>, in cooperation with \u003ca href=\"http://www.sozaisf.com/%20\">Sozai Restaurant and Sake Lounge\u003c/a> and \u003ca href=\"http://truesake.com/\">True Sake\u003c/a>, presents its next Japanese Language & Cultural Experience Workshop: Sake Appreciation.\u003c/p>\n\u003cp>Matching food and sake is just like matching food and wine. It's a fun, imprecise process that largely depends on your own unique taste buds. What's a perfect match to one may be the ultimate mismatch to another. The important thing is what's delicious to you!\u003c/p>\n\u003cp>\u003cstrong>What:\u003c/strong> \u003ca href=\"http://japansocietyofnortherncalifornia.myshopify.com/products/jlcw-sake\">Sake Appreciation\u003c/a>\u003cbr>\n\u003cstrong>Where:\u003c/strong> \u003ca href=\"http://www.sozaisf.com/%20\">Sozai Restaurant and Sake Lounge\u003c/a>, 1500 Irving St., San Francisco\u003cbr>\n\u003cstrong>When:\u003c/strong> 6:00pm-8:00pm, Tuesday, July 15, 2008\u003cbr>\n\u003cstrong>How:\u003c/strong> $30 Japan Society Language Students, $35 Japan Society Members, $45 Non-Members, Space is limited; please \u003ca href=\"http://japansocietyofnortherncalifornia.myshopify.com/products/jlcw-sake%20\">RSVP\u003c/a> by Friday, July 10th.\u003cbr>\n\u003cstrong>Why:\u003c/strong> This informative tasting workshop will detail different types of sake and answer questions about the intricacies of food pairing. A variety of seasonal delicacies will be served during the tasting, pairing each sake with traditional and contemporary Japanese tapas, all created by Chef Mari.\u003cbr>\nNote: Although this is a language workshop and some sake-related vocabulary will be introduced, all Japanese language levels are welcome to participate.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/lossign.jpg\" alt=\"Lotus of Siam\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.saipinchutima.com/\">Lotus of Siam\u003c/a>, a Thai restaurant in Las Vegas, has been lauded as the best Thai restaurant in the country by some of the most well-known critics around. It is known for it's excruciating attention to detail with sauces and depth of flavor, its expansive German wine list, and its low-key, unpretentious approach. \u003c/p>\n\u003cp>I'd been aware of Lotus of Siam for years but it didn't come to the front of my consciouness until recently when it seemed that everyone around me was talking about LOS.\u003c/p>\n\u003cp>Most notably, I have a good friend who went to Las Vegas solely to eat at LOS. She ate there five times in three days, then happily returned to San Francisco raving about the food and the wine list.\u003c/p>\n\u003cp>And last week I thumbed through Jay Rayner's new entertaining book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0805086692/kqedorg-20\">The Man Who Ate the World\u003c/a>. In his chapter about Las Vegas, he explores the question of whether Lotus of Siam is the best Thai restaurant in America. His conclusion:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Either Thai restaurants in the U.S. are staggeringly poor, or Lotus of Siam, an admirable restaurant serving very good food at reasonable prices, had been hyped beyond all human understanding. I tend toward the latter.\" Rayner continues on to say that nevertheless, he enjoyed his meal at LOS more than any other in Las Vegas.\u003c/p>\n\u003cp>Obviously, Lotus of Siam incites very strong feelings among food lovers and I put it at the top of my list when going to Las Vegas last weekend. While a group of girlfriends were shopping and laying by the pool, I grabbed a cab to Lotus of Siam, located in a strip mall about $10 away from the strip.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/porklarb.jpg\" alt=\"pork larb\">\u003c/p>\n\u003cp>At lunchtime, LOS offers a buffet which I bypassed and asked for a menu. Armed with advice from others, I ordered the Northern style pork larb, the nam prik noom (a mixture of chilis, garlic, onion and tomato made into a dip for veggies and pork skin) and the Northern style tom kah kai. And just when I thought I couldn't eat anymore, I ordered the mango sticky rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/nampriknoom.jpg\" alt=\"nam prik noom\">\u003c/p>\n\u003cp>The dishes that came out of the kitchen were outstanding, and I would return in a minute. The flavors were bright and amazing, and I enjoyed every bite. There were a couple of things that I would do differently, however. Next time, I will go with others so that I can taste many more dishes. And next time, I will have a conversation with the server about the spice levels. When at most restaurants, I make sure that the server knows that I like spice, and that even though I have a \"vanilla face\" I like things hot. But here I didn't do that -- I let my guard down and the food didn't come out spicy enough for me (it was too spicy, however, for a friend who ate my leftovers and had to gulp down gallons of water afterward).\u003c/p>\n\u003cp>Is this the best Thai restaurant in the country? I have no idea, and am in no way qualified to answer that. Will I go back? In a heartbeat.\u003c/p>\n\u003cp>\u003cstrong>Reasons to go to Lotus of Siam when in Vegas:\u003c/strong>\u003c/p>\n\u003cp>1) It's off the strip, inexpensive, and a good respite from the chaos.\u003cbr>\n2) The wine list is enormous and a rare exploration into German wines.\u003cbr>\n3) The depth of flavor in every dish is well thought out and wonderful.\u003cbr>\n4) The mango sticky rice. Next time I'm in Vegas, I will go there just for this dish.\u003cbr>\n5) Rare dishes that are hard to find in North America, with a focus on Northern style, Issan dishes.\u003cbr>\n6) Enormous menu that guarantees you can eat differently many many times. Any level of Thai eater will be happy -- beginner or expert.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lotus of Siam\u003c/strong>\u003cbr>\n953 E Sahara Ave, Las Vegas\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lotus+of+siam+vegas&sll=37.0625,-95.677068&sspn=47.885545,67.851563&ie=UTF8&ll=36.144875,-115.123243&spn=0.048032,0.066261&z=14&iwloc=A\">map\u003c/a>\u003cbr>\n702.735.3033\u003cbr>\nOpen for lunch Monday - Friday\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.saipinchutima.com/\">Lotus of Siam\u003c/a>, a Thai restaurant in Las Vegas, has been lauded as the best Thai restaurant in the country by some of the most well-known critics around. It is known for it's excruciating attention to detail with sauces and depth of flavor, its expansive German wine list, and its low-key, unpretentious approach. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Either Thai restaurants in the U.S. are staggeringly poor, or Lotus of Siam, an admirable restaurant serving very good food at reasonable prices, had been hyped beyond all human understanding. I tend toward the latter.\" Rayner continues on to say that nevertheless, he enjoyed his meal at LOS more than any other in Las Vegas.\u003c/p>\n\u003cp>Obviously, Lotus of Siam incites very strong feelings among food lovers and I put it at the top of my list when going to Las Vegas last weekend. While a group of girlfriends were shopping and laying by the pool, I grabbed a cab to Lotus of Siam, located in a strip mall about $10 away from the strip.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/porklarb.jpg\" alt=\"pork larb\">\u003c/p>\n\u003cp>At lunchtime, LOS offers a buffet which I bypassed and asked for a menu. Armed with advice from others, I ordered the Northern style pork larb, the nam prik noom (a mixture of chilis, garlic, onion and tomato made into a dip for veggies and pork skin) and the Northern style tom kah kai. And just when I thought I couldn't eat anymore, I ordered the mango sticky rice.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/07/nampriknoom.jpg\" alt=\"nam prik noom\">\u003c/p>\n\u003cp>The dishes that came out of the kitchen were outstanding, and I would return in a minute. The flavors were bright and amazing, and I enjoyed every bite. There were a couple of things that I would do differently, however. Next time, I will go with others so that I can taste many more dishes. And next time, I will have a conversation with the server about the spice levels. When at most restaurants, I make sure that the server knows that I like spice, and that even though I have a \"vanilla face\" I like things hot. But here I didn't do that -- I let my guard down and the food didn't come out spicy enough for me (it was too spicy, however, for a friend who ate my leftovers and had to gulp down gallons of water afterward).\u003c/p>\n\u003cp>Is this the best Thai restaurant in the country? I have no idea, and am in no way qualified to answer that. Will I go back? In a heartbeat.\u003c/p>\n\u003cp>\u003cstrong>Reasons to go to Lotus of Siam when in Vegas:\u003c/strong>\u003c/p>\n\u003cp>1) It's off the strip, inexpensive, and a good respite from the chaos.\u003cbr>\n2) The wine list is enormous and a rare exploration into German wines.\u003cbr>\n3) The depth of flavor in every dish is well thought out and wonderful.\u003cbr>\n4) The mango sticky rice. Next time I'm in Vegas, I will go there just for this dish.\u003cbr>\n5) Rare dishes that are hard to find in North America, with a focus on Northern style, Issan dishes.\u003cbr>\n6) Enormous menu that guarantees you can eat differently many many times. Any level of Thai eater will be happy -- beginner or expert.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lotus of Siam\u003c/strong>\u003cbr>\n953 E Sahara Ave, Las Vegas\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=lotus+of+siam+vegas&sll=37.0625,-95.677068&sspn=47.885545,67.851563&ie=UTF8&ll=36.144875,-115.123243&spn=0.048032,0.066261&z=14&iwloc=A\">map\u003c/a>\u003cbr>\n702.735.3033\u003cbr>\nOpen for lunch Monday - Friday\u003c/p>\n\n\u003c/div>\u003c/p>",
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}
},
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"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",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"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",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"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",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"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",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"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",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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