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"disqusTitle": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days",
"title": "Adieu to Jardinière: Remembrances (and caviar) in the iconic restaurant's final days",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>By Chloé Hennen\u003c/i>\u003c/p>\n\u003cp>If the headline of this story reads a tad elegiac, it's because the closing of Jardinière, after dinner service this Saturday night, after 21 years as one of the most iconic spots in town, will be a loss for San Francisco.\u003c/p>\n\u003cp>At a time when the texture of the city seems to be constantly changing threads and other legacy businesses are shuttering (the beloved Beach Blanket Babylon is also soon to take its final bow), some longtime San Franciscans are feeling a bit nostalgic, wondering if future generations here will have any idea what they missed.\u003c/p>\n\u003cp>Most certainly it's yet another signal of an ending era, as fine dining destinations make way for pop-ups and food trucks with cult followings. There may never be another de facto special occasion destination here quite like Jardinière, but the city will move on as the city always does. For Traci Des Jardins, though—and for every busser, server, host, GM, bartender, line cook, and chef who's ever worked for her—it's an end scene that won't soon be forgotten. But as is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.\u003c/p>\n\u003cfigure id=\"attachment_133425\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg\" alt=\"Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close.\" width=\"980\" height=\"718\" class=\"size-full wp-image-133425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-768x563.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I always wanted it to be excellent, and never slip,\" said the chef over the phone on Tuesday. (It never did, as reviewer Nick Czap found when he revisited \u003ca href=\"https://www.7x7.com/rediscovering-des-jardins-20-years-jardiniere-2489536353.html\">the restaurant upon its 20th anniversary\u003c/a>.) With just five dinner services to go then, she acknowledged the moment was bittersweet—amid an outpouring of sentiment, she was characteristically resolute: \"Jardinière is such a personal, high touch place, it requires a big part of me for it to feel right. I'm in a different phase in my life now, so I feel ready to let it go.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Des Jardins' signature restaurant has, of course, been a primary influencer—alongside Alice Waters' Chez Panisse and Judy Rodgers' Zuni Cafe—in the way we eat and dine here; their philosophies running deep beneath the buzz words they helped create: local, seasonal, sustainable—to say nothing of being damn delicious. But the restaurant famed for its martini-cut double doors, sparkling champagne dome, warm bread salad, and duck liver mousse was best-loved among its regulars for the culture of high care and hospitality that Des Jardins fostered with her incredibly pro and devoted team. For many, it was our Cheers—albeit a pretty fancy Cheers—where they called us by name while serving our Tsar Nicolai caviar beneath Tiffany-style lamps at the bar.\u003c/p>\n\u003cp>If you know anything about Traci, you already know that the end of \u003ca href=\"https://jardiniere.com/\">Jardinière\u003c/a> is by no means the end of Des Jardins. She will continue on in her hard-working role as a day-to-day restaurateur (let's not forget that she still helms a handful of eateries in SF) and as an \u003ca href=\"https://www.7x7.com/givers-shakers-traci-des-jardins-la-empatica-1787004397.html\">industry mentor and sage\u003c/a>. But Jardinière, as she says, was \"the mother ship,\" and it has beamed us all up in one way or another, leaving a lasting impression as the backdrop of our heady first dates, intoxicating proposals, milestone birthdays, and black-tie gala nights since it opened in 1997. The space has even seen its share of weddings, even my own.\u003c/p>\n\u003cp>In 2008 I exchanged marriage vows beneath that iconic dome, and descended that gracefully curving staircase to share croquembouche and glasses of Billecart-Salmon (the house favorite Champagne) with family and friends, Traci among them. It would probably make for a neater story had that union been happy and lasting (the setting way outlived the sanctity of the marriage), but I still carry with me that rare sense of specialness imparted by the place and its host. In an interview with 7x7 back in 2014, Traci's pal, MythBusters star Adam Savage, called her \"as salt-of-the-earth as it gets.\" She welcomes everyone around her like family.\u003c/p>\n\u003cp>In talking to Traci and to some of her team during the restaurant's final days, family is the theme that keeps bubbling up.\u003c/p>\n\u003cfigure id=\"attachment_133426\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg\" alt=\"Traci Des Jardins with Amy Reynolds, her chief of staff.\" width=\"980\" height=\"694\" class=\"size-full wp-image-133426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-768x544.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with Amy Reynolds, her chief of staff. \u003ccite>(Amy Reynolds)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I cried all the way through it,\" she told me in a text message, on March 25th, of sharing the news with her team, just before Kim Severson \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html?fbclid=IwAR3PFrP6md0pxsDAPe7TBmrff4IXW8vHrF64zCKUqKwyGMIzjSkULj3h0Fs\">shared it with the world via The New York Times\u003c/a>. \"It was an amazing experience, how much they could all hold me.\"\u003c/p>\n\u003cp>Since word got out, the brick walls of the old restaurant have been packed with regulars returning to pay final tribute—my favorite-ever caviar presentation, the one that hasn't changed in 21 years, flying out of the kitchen each night and all night long.\u003c/p>\n\u003cfigure id=\"attachment_133427\" class=\"wp-caption aligncenter\" style=\"max-width: 607px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg\" alt=\"Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997.\" width=\"607\" height=\"761\" class=\"size-full wp-image-133427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg 607w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere-160x201.jpg 160w\" sizes=\"(max-width: 607px) 100vw, 607px\">\u003cfigcaption class=\"wp-caption-text\">Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997. \u003ccite>(Traci Des Jardins via Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We aren't staffed to handle this kind of volume, so alums have been coming in to work shifts, both front and back of house, to lend a hand,\" she said. \"It's the way that it feels in terms of a family, how connected our people are and the bonds they've formed here.\" Many of her closing team has been with her for ages—executive chef Audie Golder joined the line in 2009 as a 23-year-old fresh from culinary school; and chief of staff Amy Reynolds started as a hostess a decade ago. Many of those who did get away didn't go far.\u003c/p>\n\u003cp>\"Robbie Lewis' kids were practically born here,\" laughs Traci, who first hired Lewis in her pre-Jardinière days at the now-closed but then much-hyped and celebrity-backed FiDi restaurant Rubicon. He quit soon after to take a job at another much-hyped, now-closed restaurant—\"She was so pissed at me she was shaking and crying, and I was crying, and she told me I would regret this,\" Lewis remembers, \"and I did. I tucked my tail, went back to Rubicon and was all in—from that moment I decided I would do whatever Traci said. I was like, this is my person. She is my chef.\"\u003c/p>\n\u003cfigure id=\"attachment_133428\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg\" alt=\"Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day.\" width=\"980\" height=\"654\" class=\"size-full wp-image-133428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-768x513.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day. \u003ccite>(Robbie Lewis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the two-plus decades since, Lewis logged about eight years in the kitchen at Jardinière, where he became executive chef in 2002, and then helped open her pair of Presidio restaurants. He's a big, outwardly macho guy and a fierce commander in the kitchen, and yet he immediately goes soft on the topic of his mentor and her mother ship.\u003c/p>\n\u003cp>\"Traci's been thinking about this decision for some time, and she called to tell me about a week before the news broke. But on that day, I got all these calls and social media started going crazy, and it was so much more impactful than I expected. It was really an emotionally tender moment.\"\u003c/p>\n\u003cp>He recalled his early days in Traci's kitchen, where though he was just three years her junior, there was no questioning who was the boss. \"In terms of having your shit together, she was just way ahead of me. She was this force to be reckoned with, a badass chef, a ball buster, with this amazing tenacity and ability to keep cranking it out.\" Lewis captures Traci—the Scorpio who can be deadly serious and X-acto sharp, but also nurturing and old-soul wise.\u003c/p>\n\u003cp>\"She has this ability to mentor in a style that's empowering. She allows you to make mistakes. And she was always generous with me in the press, sharing her shine which a lot of chefs would never fucking do,\" he said. \"She has challenged me in so many ways, not just to be a better chef, but to be a better husband and father.\"\u003c/p>\n\u003cp>Stories like these are the norm among the Jardinière tribe. Chief of staff Reynolds met both her best friend and husband here as she worked her way through pretty much every front-of-house and service job outside of the kitchen before the chef took a chance and made the server her personal assistant. Over the past several years, they forged an unknown path together. \"In the kitchen, it's very clear what your job is. You make food, there are techniques and fundamentals. if you're cutting an onion wrong, Traci can step in and offer another way of doing it. In our world, we kind of figured it out together; her years and expertise were a mentorship for me,\" said Reynolds, who though she will remain on Traci's team, is also feeling the tug of Jardinière's last days.\u003c/p>\n\u003cp>\"It's a freak wave of emotion,\" she said. \"Some days it's all business and let's just get through steps 1 to 15, and other days it's so emotional. I gave a pep talk to the staff before service the other day and ended up just bawling—I thought, god this is so embarrassing. This is my family and my home.\"\u003c/p>\n\u003cp>Chef Audie, as they call him, never could get away from the restaurant though he did try. \"Every time I thought about leaving, some new door opened up for me here. [Traci's] given me quite a bit of creative freedom...There was a point when we were going through like 30 pounds of kimchi, and kimchi's not really an ingredient you'd expect to see at Jardinière, but she's always been open to ideas.\"\u003c/p>\n\u003cp>When someone actually does leave the restaurant, it's tradition that they tell a story, some memory of it, on their final day. \"I've been thinking about what mine would be,\" said Golder, who says meeting his wife, Michelle (now a baker at B. Patisserie), on the line back in 2012 takes the cake.\u003c/p>\n\u003cp>It seems clear that all of this—the mentorship, the bonds, the marriages, and babies—are not the product of Jardinière's 21-year tenure but rather the reason for it. Silicon Valley companies can talk all day long about their \"culture,\" but they'll never have anything on this place, where passion started, and was shared, from the top.\u003c/p>\n\u003cp>But back to that celebration of life. Jardinière may be done—get in for one last toast before the kitchen closes on Saturday, April 27th—but you'll find that same spirit of hospitality on tap, or better—in the form of a margarita—at the various local Mexican- and Spanish-style restaurants (all blessedly more affordable than the French-Californian mother ship) inspired by Traci's Mexican heritage.\u003c/p>\n\u003cp>She's also cooking up something new, because at the end of day, Traci is Jardinière—which is French for a female gardener—and still just 53, she has plenty tending left to do.\u003c/p>\n\u003cfigure id=\"attachment_133429\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg\" alt=\"Traci Des Jardins, photographed for 7x7's December 2014 print edition.\" width=\"980\" height=\"1225\" class=\"size-full wp-image-133429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-960x1200.jpg 960w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins, photographed for 7x7's December 2014 print edition. \u003ccite>(Matt Edge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n",
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"excerpt": "As is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>By Chloé Hennen\u003c/i>\u003c/p>\n\u003cp>If the headline of this story reads a tad elegiac, it's because the closing of Jardinière, after dinner service this Saturday night, after 21 years as one of the most iconic spots in town, will be a loss for San Francisco.\u003c/p>\n\u003cp>At a time when the texture of the city seems to be constantly changing threads and other legacy businesses are shuttering (the beloved Beach Blanket Babylon is also soon to take its final bow), some longtime San Franciscans are feeling a bit nostalgic, wondering if future generations here will have any idea what they missed.\u003c/p>\n\u003cp>Most certainly it's yet another signal of an ending era, as fine dining destinations make way for pop-ups and food trucks with cult followings. There may never be another de facto special occasion destination here quite like Jardinière, but the city will move on as the city always does. For Traci Des Jardins, though—and for every busser, server, host, GM, bartender, line cook, and chef who's ever worked for her—it's an end scene that won't soon be forgotten. But as is usual in the case of a natural death at the end of a long run, the current tenor at the corner of Grove and Franklin streets is more tuned toward celebrating life.\u003c/p>\n\u003cfigure id=\"attachment_133425\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg\" alt=\"Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close.\" width=\"980\" height=\"718\" class=\"size-full wp-image-133425\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-800x586.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-de-jardins-jardiniere-bar-768x563.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Traci Des Jardins has a well-deserved cocktail at the bar at Jardinière, two weeks before the restaurant was set to close. \u003ccite>(Aubrie Pick)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I always wanted it to be excellent, and never slip,\" said the chef over the phone on Tuesday. (It never did, as reviewer Nick Czap found when he revisited \u003ca href=\"https://www.7x7.com/rediscovering-des-jardins-20-years-jardiniere-2489536353.html\">the restaurant upon its 20th anniversary\u003c/a>.) With just five dinner services to go then, she acknowledged the moment was bittersweet—amid an outpouring of sentiment, she was characteristically resolute: \"Jardinière is such a personal, high touch place, it requires a big part of me for it to feel right. I'm in a different phase in my life now, so I feel ready to let it go.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Des Jardins' signature restaurant has, of course, been a primary influencer—alongside Alice Waters' Chez Panisse and Judy Rodgers' Zuni Cafe—in the way we eat and dine here; their philosophies running deep beneath the buzz words they helped create: local, seasonal, sustainable—to say nothing of being damn delicious. But the restaurant famed for its martini-cut double doors, sparkling champagne dome, warm bread salad, and duck liver mousse was best-loved among its regulars for the culture of high care and hospitality that Des Jardins fostered with her incredibly pro and devoted team. For many, it was our Cheers—albeit a pretty fancy Cheers—where they called us by name while serving our Tsar Nicolai caviar beneath Tiffany-style lamps at the bar.\u003c/p>\n\u003cp>If you know anything about Traci, you already know that the end of \u003ca href=\"https://jardiniere.com/\">Jardinière\u003c/a> is by no means the end of Des Jardins. She will continue on in her hard-working role as a day-to-day restaurateur (let's not forget that she still helms a handful of eateries in SF) and as an \u003ca href=\"https://www.7x7.com/givers-shakers-traci-des-jardins-la-empatica-1787004397.html\">industry mentor and sage\u003c/a>. But Jardinière, as she says, was \"the mother ship,\" and it has beamed us all up in one way or another, leaving a lasting impression as the backdrop of our heady first dates, intoxicating proposals, milestone birthdays, and black-tie gala nights since it opened in 1997. The space has even seen its share of weddings, even my own.\u003c/p>\n\u003cp>In 2008 I exchanged marriage vows beneath that iconic dome, and descended that gracefully curving staircase to share croquembouche and glasses of Billecart-Salmon (the house favorite Champagne) with family and friends, Traci among them. It would probably make for a neater story had that union been happy and lasting (the setting way outlived the sanctity of the marriage), but I still carry with me that rare sense of specialness imparted by the place and its host. In an interview with 7x7 back in 2014, Traci's pal, MythBusters star Adam Savage, called her \"as salt-of-the-earth as it gets.\" She welcomes everyone around her like family.\u003c/p>\n\u003cp>In talking to Traci and to some of her team during the restaurant's final days, family is the theme that keeps bubbling up.\u003c/p>\n\u003cfigure id=\"attachment_133426\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg\" alt=\"Traci Des Jardins with Amy Reynolds, her chief of staff.\" width=\"980\" height=\"694\" class=\"size-full wp-image-133426\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/amy-reynolds-traci-des-jardins-jardiniere-768x544.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins with Amy Reynolds, her chief of staff. \u003ccite>(Amy Reynolds)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I cried all the way through it,\" she told me in a text message, on March 25th, of sharing the news with her team, just before Kim Severson \u003ca href=\"https://www.nytimes.com/2019/03/25/dining/jardiniere-closing-traci-des-jardins.html?fbclid=IwAR3PFrP6md0pxsDAPe7TBmrff4IXW8vHrF64zCKUqKwyGMIzjSkULj3h0Fs\">shared it with the world via The New York Times\u003c/a>. \"It was an amazing experience, how much they could all hold me.\"\u003c/p>\n\u003cp>Since word got out, the brick walls of the old restaurant have been packed with regulars returning to pay final tribute—my favorite-ever caviar presentation, the one that hasn't changed in 21 years, flying out of the kitchen each night and all night long.\u003c/p>\n\u003cfigure id=\"attachment_133427\" class=\"wp-caption aligncenter\" style=\"max-width: 607px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg\" alt=\"Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997.\" width=\"607\" height=\"761\" class=\"size-full wp-image-133427\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere.jpg 607w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-tonald-link-jardiniere-160x201.jpg 160w\" sizes=\"(max-width: 607px) 100vw, 607px\">\u003cfigcaption class=\"wp-caption-text\">Des Jardins with Donald Link, the restaurant's opening kitchen manager, in 1997. \u003ccite>(Traci Des Jardins via Facebook)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We aren't staffed to handle this kind of volume, so alums have been coming in to work shifts, both front and back of house, to lend a hand,\" she said. \"It's the way that it feels in terms of a family, how connected our people are and the bonds they've formed here.\" Many of her closing team has been with her for ages—executive chef Audie Golder joined the line in 2009 as a 23-year-old fresh from culinary school; and chief of staff Amy Reynolds started as a hostess a decade ago. Many of those who did get away didn't go far.\u003c/p>\n\u003cp>\"Robbie Lewis' kids were practically born here,\" laughs Traci, who first hired Lewis in her pre-Jardinière days at the now-closed but then much-hyped and celebrity-backed FiDi restaurant Rubicon. He quit soon after to take a job at another much-hyped, now-closed restaurant—\"She was so pissed at me she was shaking and crying, and I was crying, and she told me I would regret this,\" Lewis remembers, \"and I did. I tucked my tail, went back to Rubicon and was all in—from that moment I decided I would do whatever Traci said. I was like, this is my person. She is my chef.\"\u003c/p>\n\u003cfigure id=\"attachment_133428\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg\" alt=\"Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day.\" width=\"980\" height=\"654\" class=\"size-full wp-image-133428\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/robbie-lewis-dante-jardiniere-768x513.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Chef Robbie Lewis with his son, Dante (who's now 16), at Jardinière back in the day. \u003ccite>(Robbie Lewis)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the two-plus decades since, Lewis logged about eight years in the kitchen at Jardinière, where he became executive chef in 2002, and then helped open her pair of Presidio restaurants. He's a big, outwardly macho guy and a fierce commander in the kitchen, and yet he immediately goes soft on the topic of his mentor and her mother ship.\u003c/p>\n\u003cp>\"Traci's been thinking about this decision for some time, and she called to tell me about a week before the news broke. But on that day, I got all these calls and social media started going crazy, and it was so much more impactful than I expected. It was really an emotionally tender moment.\"\u003c/p>\n\u003cp>He recalled his early days in Traci's kitchen, where though he was just three years her junior, there was no questioning who was the boss. \"In terms of having your shit together, she was just way ahead of me. She was this force to be reckoned with, a badass chef, a ball buster, with this amazing tenacity and ability to keep cranking it out.\" Lewis captures Traci—the Scorpio who can be deadly serious and X-acto sharp, but also nurturing and old-soul wise.\u003c/p>\n\u003cp>\"She has this ability to mentor in a style that's empowering. She allows you to make mistakes. And she was always generous with me in the press, sharing her shine which a lot of chefs would never fucking do,\" he said. \"She has challenged me in so many ways, not just to be a better chef, but to be a better husband and father.\"\u003c/p>\n\u003cp>Stories like these are the norm among the Jardinière tribe. Chief of staff Reynolds met both her best friend and husband here as she worked her way through pretty much every front-of-house and service job outside of the kitchen before the chef took a chance and made the server her personal assistant. Over the past several years, they forged an unknown path together. \"In the kitchen, it's very clear what your job is. You make food, there are techniques and fundamentals. if you're cutting an onion wrong, Traci can step in and offer another way of doing it. In our world, we kind of figured it out together; her years and expertise were a mentorship for me,\" said Reynolds, who though she will remain on Traci's team, is also feeling the tug of Jardinière's last days.\u003c/p>\n\u003cp>\"It's a freak wave of emotion,\" she said. \"Some days it's all business and let's just get through steps 1 to 15, and other days it's so emotional. I gave a pep talk to the staff before service the other day and ended up just bawling—I thought, god this is so embarrassing. This is my family and my home.\"\u003c/p>\n\u003cp>Chef Audie, as they call him, never could get away from the restaurant though he did try. \"Every time I thought about leaving, some new door opened up for me here. [Traci's] given me quite a bit of creative freedom...There was a point when we were going through like 30 pounds of kimchi, and kimchi's not really an ingredient you'd expect to see at Jardinière, but she's always been open to ideas.\"\u003c/p>\n\u003cp>When someone actually does leave the restaurant, it's tradition that they tell a story, some memory of it, on their final day. \"I've been thinking about what mine would be,\" said Golder, who says meeting his wife, Michelle (now a baker at B. Patisserie), on the line back in 2012 takes the cake.\u003c/p>\n\u003cp>It seems clear that all of this—the mentorship, the bonds, the marriages, and babies—are not the product of Jardinière's 21-year tenure but rather the reason for it. Silicon Valley companies can talk all day long about their \"culture,\" but they'll never have anything on this place, where passion started, and was shared, from the top.\u003c/p>\n\u003cp>But back to that celebration of life. Jardinière may be done—get in for one last toast before the kitchen closes on Saturday, April 27th—but you'll find that same spirit of hospitality on tap, or better—in the form of a margarita—at the various local Mexican- and Spanish-style restaurants (all blessedly more affordable than the French-Californian mother ship) inspired by Traci's Mexican heritage.\u003c/p>\n\u003cp>She's also cooking up something new, because at the end of day, Traci is Jardinière—which is French for a female gardener—and still just 53, she has plenty tending left to do.\u003c/p>\n\u003cfigure id=\"attachment_133429\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg\" alt=\"Traci Des Jardins, photographed for 7x7's December 2014 print edition.\" width=\"980\" height=\"1225\" class=\"size-full wp-image-133429\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-800x1000.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-768x960.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/traci-des-jardins-portrait-960x1200.jpg 960w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Traci Des Jardins, photographed for 7x7's December 2014 print edition. \u003ccite>(Matt Edge)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/bidding-adieu-to-jardiniere-san-francisco-2635443513.html\">7x7 Bay Area.\u003c/a>\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"title": "Where's the Wagyu? In This Case, At ALX by Alexander's Steakhouse",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>[aside postID='bayareabites_122476,news_11719669' label='More About Beef']\u003cbr>\n“Your Wagyu is waking up from its nap now.”\u003c/p>\n\u003cp>Turning to the smiling waiter at \u003ca href=\"https://alxsanfrancisco.com/\">ALX\u003c/a>, my initial confusion turned to excitement when I realized the main event was about to start.\u003c/p>\n\u003cp>You’ve probably heard of \u003ca href=\"https://alexanderssteakhouse.com/alexanders-steakhouse/\">Alexander’s Steakhouse Group\u003c/a>, a fine dining establishment providing their interpretation (according to their website) “of the classic American steakhouse with hints of Japanese influence.” They own locations in San Francisco, Cupertino and Pasadena, and they have sister establishments like The Sea and Alexander’s Patisserie.\u003c/p>\n\u003cp>ALX, opened in late 2018, is their first “casual” restaurant, combining local ingredients, classic dishes and contemporary techniques. What do I mean? Their “beer can” chicken, for example, is paired with a lavender honey glaze, red corn polenta and pickled mushrooms — not your classic BBQ in the backyard fare.\u003c/p>\n\u003cfigure id=\"attachment_133386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Jessie-Lugo-Credit-Lars-Kampmann-e1556134959835.jpg\" alt=\"ALX's Executive Chef Jessie Lugo\" width=\"1920\" height=\"2876\">\u003cfigcaption class=\"wp-caption-text\">ALX's Executive Chef Jessie Lugo \u003ccite>(Lars Kampmann)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Jessie Lugo (her resume includes stints at Acquerello and Alexander’s Steakhouse) leads the team. Along with overseeing the group’s first casual restaurant, Lugo is bringing the American Wagyu movement to the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At other restaurants, you might see American Wagyu on the menu, but it is usually limited to only about one to two options. With her program, Lugo has personally cultivated relationships with a wide range of farmers throughout the U.S. to offer a larger menu of intentionally thought out selections than you would find anywhere else.\u003c/p>\n\u003cp>Lugo explains, “I did some research and realized that there are a lot of farms across the country that are building up wagyu programs. It's a very exciting time to be able to work with something that is relatively unknown but shows so much promise for being a quality product that is, \"better\" on multiple levels.”\u003c/p>\n\u003cfigure id=\"attachment_133405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wagyu-flight.jpg\" alt=\"ALX's American Wagyu menu is sourced from farmers all over America.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's American Wagyu menu is sourced from farmers all over America. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What’s the deal with Wagyu?\u003c/h2>\n\u003cp>So how is Wagyu better? When you think of the term, you probably think Japanese — in fact, ‘wa’ means Japanese and ‘gyu’ means cattle. Maybe the words ‘expensive’ and ‘delicious’ also pop up. But why is it so desired by chefs around the world?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu Association’s website\u003c/a>, Wagyu is “healthy for you” (let’s take that advice with a grain of salt). Apparently, the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef — that’s a good thing. And 40% of that saturated fat is what we call stearic acid, “which is regarded as having a minimal impact in raising cholesterol levels.” Basically, although a Wagyu cut might be intimidatingly and heavily marbled, the rich meat is actually filled with (mostly) good fats!\u003c/p>\n\u003cfigure id=\"attachment_133406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/GettyImages-wagyu.jpg\" alt=\"This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef. \u003ccite>(MARTIN BUREAU/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's a product that has unparalleled flavor, is more sustainable, and is even healthier for you. Wagyu fat breaks down in your body like olive oil and is a healthier fat than in normal Angus meat,” Lugo explains.\u003c/p>\n\u003cp>And now you’re probably wondering how American wagyu exists.\u003c/p>\n\u003cp>Japan imported wagyu cattle to North America in 1975, but imports dwindled (and then stopped) in 2003 when BSE (Bovine Spongiform Encephalopathy aka mad cow disease) was discovered. Exports resumed \u003ca href=\"https://www.crowdcow.com/blog/myths-and-facts-about-wagyu\">in 2012\u003c/a>, but the meat is still heavily regulated today, and you can only buy Japanese Wagyu in the U.S. in extremely limited supply — making it pretty expensive if it’s ‘real’ Wagyu.\u003c/p>\n\u003cp>Thanks to the limited supply of cows that did make it into the U.S. before imports were cut off, farmers could then crossbreed Wagyu cattle with Angus cattle, creating a new breed of American wagyu. There is still a limited supply since Wagyu cattle are bred and raised for quality, not quantity, but this also keeps the breeding practice sustainable for cattle farmers.\u003c/p>\n\u003ch2>Going directly to the source\u003c/h2>\n\u003cfigure id=\"attachment_133389\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg\" alt=\"Chef Jessie breaking down meat in the kitchen.\" width=\"1024\" height=\"1016\" class=\"size-full wp-image-133389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-800x794.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-768x762.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-1020x1012.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Jessie breaking down meat in the kitchen. \u003ccite>(ALX by Alexander's Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she started her program, Lugo made sure she was involved in every step of the process, especially when it came to sourcing the Wagyu. Many American Wagyu farmers don’t even ship outside of their state or even their town. Instead of finding a third party to provide the meat for her program, she researched, sought out and then talked to each and every farmer brought into the program herself, easing their worries by having direct, honest communication and working with them directly every step of the way, from pricing to packaging.\u003c/p>\n\u003cp>Jennifer James from \u003ca href=\"https://stoneranchmontana.com/\">Stone Ranch Farms\u003c/a> in Montana says, “[We were skeptical at first] until we had a phone conversation with her, having a lot of people asking for \"samples\" of our product online, and claiming to be chefs or specialized distributors. Chef Jessie was as genuine in her interest in our product and story as she was in her excitement about the program she was putting together.”\u003c/p>\n\u003cfigure id=\"attachment_133410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/stone-ranch.jpg\" alt=\"The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some farmers took their vetting further and flew out to meet Lugo in person and to make sure she would be treating their product with respect.\u003c/p>\n\u003cp>Building such strong relationships with the farmers is important to Lugo: “You get out what you put in, and it takes time, love, and care to get such a great product. I’ve spoken to so many farmers and they are all so kind and genuinely care about their product.” The care she has for their product shows and some of her providers have even extended a few invitations for her to visit some farms. (She hasn't been able to make those trips yet, but intends to down the road).\u003c/p>\n\u003ch2>Does it live up to the hype?\u003c/h2>\n\u003cp>The program itself offers only four cuts at any given moment, but the meat is intentionally sourced from different regions of the U.S. so diners can taste the way that climate and geography can impart subtle differences in flavor to the beef. ALX’s menu currently offers three-ounce cuts of each Wagyu option but will offer four-ounce cuts soon. Also in the works is a Wagyu flight: two-ounce cuts of all four options for a consolidated price.\u003c/p>\n\u003cp>Jane Chong, a PR rep for ALX, says, “If the farm is large enough, Jessie will request certain cuts, but, for some smaller farms, it's all dependent on availability. Since she has started developing relationships with farmers, some will let her know when they are going to slaughter, and they will actually ask Jessie in advance what she would like to order.”\u003c/p>\n\u003cp>Lugo currently receives roughly 6-8 lbs per farm, and the meat is shipped to her in specific cuts (boneless ribeye roasts, boneless N.Y. strips, or whole tenderloins). With limited quantities, it is possible for a certain ranch to be sold out at any given time depending on popularity.\u003c/p>\n\u003cfigure id=\"attachment_133408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/durham-ranch.jpg\" alt=\"The Durham Ranch Wagyu is Texas born and Nebraska raised.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durham Ranch Wagyu is Texas born and Nebraska raised. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the time I visited, the four options on the menu were from Lindsey Ranch (Oregon), Lone Mountain (New Mexico), Stone Ranch (Montana), and Durham Ranch (Texas-born, Nebraska-raised).\u003c/p>\n\u003cp>ALX also offers a Wagyu of the Day option that will change based on whatever they have available that day. When I visited, it was a flat iron steak. Lugo had taken the steak (normally a more tough cut of meat) and transformed it by removing the tough sinew and rolling it (like a little meat roulade) before cooking to keep all the moisture and flavor inside.\u003c/p>\n\u003cfigure id=\"attachment_133409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/flat-iron-wagyu.jpg\" alt=\"ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-133409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1200x782.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Wagyu of the Day is definitely a solid option if you’re looking for a full meal (it came with fries). But back to the tasting program!\u003c/p>\n\u003cp>Lone Mountain Wagyu was the only 100% fullblood tajima (\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_Black\">Japanese Black cattle\u003c/a>) on the menu, making it the most expensive cut at $75. For price comparisons, I tried checking other restaurant menus to see how their A5 Wagyu was priced, but I had no luck and had to visit Yelp (so take these numbers with a grain of salt and potential human exaggeration thrown in). One reviewer who visited Niku Steakhouse \u003ca href=\"https://www.yelp.com/biz/niku-steakhouse-san-francisco\">wrote\u003c/a> that the A5 Wagyu was priced at $300 for 8 ounces. \u003ca href=\"https://www.yelp.com/biz/5a5-steak-lounge-san-francisco-4\">Another review\u003c/a> for 5A5 Steak Lounge (see the \u003ca href=\"https://www.kqed.org/checkplease/19887/check-please-bay-area-reviews-tommys-joynt-belotti-ristorante-e-bottega-5a5-steak-lounge\">Check, Please! Bay Area review\u003c/a>) said a 4-ounce cut ran for $150 and up.\u003c/p>\n\u003cp>American Wagyu is expensive but, because it is a domestic product, it is less expensive than Japanese Wagyu due to the latter’s import fees and an extremely limited amount of available product.\u003c/p>\n\u003cp>So, what’s the verdict?\u003c/p>\n\u003cfigure id=\"attachment_133407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lone-mountain.jpg\" alt=\"The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Inserting a disclaimer here:\u003c/b> I am not a meat expert by any means. Luckily, the menu at ALX is smart to provide all the basic information and tasting notes for each cut of Wagyu like it’s a glass of fine wine.\u003c/p>\n\u003cp>I thought each cut was delicious, but the Lone Mountain and Stone Ranch Wagyus were definitely my favorites. Thanks to that high marbling, the knife cut through the meat like butter. A 3-ounce cut, when it’s all said and done, feels like nothing if you’re coming in hungry, but you can also supplement your Wagyu with ALX’s extensive menu of sides and sweets. I recommend getting an order of goat cheese stuffed tots and brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_133411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/alx-tots.jpg\" alt=\"ALX's housemade tater tots are stuffed with chevre goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's housemade tater tots are stuffed with chevre goat cheese. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I have never had A5 Wagyu so can’t compare the two versions for you. The cuts of tender beef at ALX were pretty satisfying to me, but you’ll have to try them for yourself. But maybe, instead of asking “is it worth it,” go into ALX’s American Wagyu program with the mindset of supporting American farmers and learning something new! Not many outside of the food industry know about American Wagyu, and Chef Lugo’s unique program serves to educate both diners and peers while putting these hardworking farmers and their beloved product on the pedestal.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It’s a delicious future ahead of us, and farmers like James believe so too: “We’re optimistic that the future looks bright for Wagyu, and if our customers are anything like us – it’s really hard for us to eat any other kind of steak now.”\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“Your Wagyu is waking up from its nap now.”\u003c/p>\n\u003cp>Turning to the smiling waiter at \u003ca href=\"https://alxsanfrancisco.com/\">ALX\u003c/a>, my initial confusion turned to excitement when I realized the main event was about to start.\u003c/p>\n\u003cp>You’ve probably heard of \u003ca href=\"https://alexanderssteakhouse.com/alexanders-steakhouse/\">Alexander’s Steakhouse Group\u003c/a>, a fine dining establishment providing their interpretation (according to their website) “of the classic American steakhouse with hints of Japanese influence.” They own locations in San Francisco, Cupertino and Pasadena, and they have sister establishments like The Sea and Alexander’s Patisserie.\u003c/p>\n\u003cp>ALX, opened in late 2018, is their first “casual” restaurant, combining local ingredients, classic dishes and contemporary techniques. What do I mean? Their “beer can” chicken, for example, is paired with a lavender honey glaze, red corn polenta and pickled mushrooms — not your classic BBQ in the backyard fare.\u003c/p>\n\u003cfigure id=\"attachment_133386\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133386\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Jessie-Lugo-Credit-Lars-Kampmann-e1556134959835.jpg\" alt=\"ALX's Executive Chef Jessie Lugo\" width=\"1920\" height=\"2876\">\u003cfigcaption class=\"wp-caption-text\">ALX's Executive Chef Jessie Lugo \u003ccite>(Lars Kampmann)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Executive Chef Jessie Lugo (her resume includes stints at Acquerello and Alexander’s Steakhouse) leads the team. Along with overseeing the group’s first casual restaurant, Lugo is bringing the American Wagyu movement to the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At other restaurants, you might see American Wagyu on the menu, but it is usually limited to only about one to two options. With her program, Lugo has personally cultivated relationships with a wide range of farmers throughout the U.S. to offer a larger menu of intentionally thought out selections than you would find anywhere else.\u003c/p>\n\u003cp>Lugo explains, “I did some research and realized that there are a lot of farms across the country that are building up wagyu programs. It's a very exciting time to be able to work with something that is relatively unknown but shows so much promise for being a quality product that is, \"better\" on multiple levels.”\u003c/p>\n\u003cfigure id=\"attachment_133405\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/wagyu-flight.jpg\" alt=\"ALX's American Wagyu menu is sourced from farmers all over America.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133405\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/wagyu-flight-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's American Wagyu menu is sourced from farmers all over America. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>What’s the deal with Wagyu?\u003c/h2>\n\u003cp>So how is Wagyu better? When you think of the term, you probably think Japanese — in fact, ‘wa’ means Japanese and ‘gyu’ means cattle. Maybe the words ‘expensive’ and ‘delicious’ also pop up. But why is it so desired by chefs around the world?\u003c/p>\n\u003cp>According to the \u003ca href=\"http://wagyu.org/breed-info/what-is-wagyu/\">American Wagyu Association’s website\u003c/a>, Wagyu is “healthy for you” (let’s take that advice with a grain of salt). Apparently, the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef — that’s a good thing. And 40% of that saturated fat is what we call stearic acid, “which is regarded as having a minimal impact in raising cholesterol levels.” Basically, although a Wagyu cut might be intimidatingly and heavily marbled, the rich meat is actually filled with (mostly) good fats!\u003c/p>\n\u003cfigure id=\"attachment_133406\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/GettyImages-wagyu.jpg\" alt=\"This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/GettyImages-wagyu-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">This picture taken on October 13, 2018 shows an employee slicing wagyu beef to be served at a restaurant in Takayama. - In a lush field in the heart of the Japanese mountains, a herd of glossy black cows roam happily -- prime examples of the area's Hida brand of wagyu beef. \u003ccite>(MARTIN BUREAU/AFP/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It's a product that has unparalleled flavor, is more sustainable, and is even healthier for you. Wagyu fat breaks down in your body like olive oil and is a healthier fat than in normal Angus meat,” Lugo explains.\u003c/p>\n\u003cp>And now you’re probably wondering how American wagyu exists.\u003c/p>\n\u003cp>Japan imported wagyu cattle to North America in 1975, but imports dwindled (and then stopped) in 2003 when BSE (Bovine Spongiform Encephalopathy aka mad cow disease) was discovered. Exports resumed \u003ca href=\"https://www.crowdcow.com/blog/myths-and-facts-about-wagyu\">in 2012\u003c/a>, but the meat is still heavily regulated today, and you can only buy Japanese Wagyu in the U.S. in extremely limited supply — making it pretty expensive if it’s ‘real’ Wagyu.\u003c/p>\n\u003cp>Thanks to the limited supply of cows that did make it into the U.S. before imports were cut off, farmers could then crossbreed Wagyu cattle with Angus cattle, creating a new breed of American wagyu. There is still a limited supply since Wagyu cattle are bred and raised for quality, not quantity, but this also keeps the breeding practice sustainable for cattle farmers.\u003c/p>\n\u003ch2>Going directly to the source\u003c/h2>\n\u003cfigure id=\"attachment_133389\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg\" alt=\"Chef Jessie breaking down meat in the kitchen.\" width=\"1024\" height=\"1016\" class=\"size-full wp-image-133389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-160x159.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-800x794.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-768x762.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/Chef-Jessie-ALX-Credit-Courtesy-of-ALX-by-Alexanders-Steakhouse-1020x1012.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Chef Jessie breaking down meat in the kitchen. \u003ccite>(ALX by Alexander's Steakhouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When she started her program, Lugo made sure she was involved in every step of the process, especially when it came to sourcing the Wagyu. Many American Wagyu farmers don’t even ship outside of their state or even their town. Instead of finding a third party to provide the meat for her program, she researched, sought out and then talked to each and every farmer brought into the program herself, easing their worries by having direct, honest communication and working with them directly every step of the way, from pricing to packaging.\u003c/p>\n\u003cp>Jennifer James from \u003ca href=\"https://stoneranchmontana.com/\">Stone Ranch Farms\u003c/a> in Montana says, “[We were skeptical at first] until we had a phone conversation with her, having a lot of people asking for \"samples\" of our product online, and claiming to be chefs or specialized distributors. Chef Jessie was as genuine in her interest in our product and story as she was in her excitement about the program she was putting together.”\u003c/p>\n\u003cfigure id=\"attachment_133410\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/stone-ranch.jpg\" alt=\"The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133410\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/stone-ranch-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Stone Ranch Wagyu is a 50/50 crossbreed but has high marbling almost like a fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some farmers took their vetting further and flew out to meet Lugo in person and to make sure she would be treating their product with respect.\u003c/p>\n\u003cp>Building such strong relationships with the farmers is important to Lugo: “You get out what you put in, and it takes time, love, and care to get such a great product. I’ve spoken to so many farmers and they are all so kind and genuinely care about their product.” The care she has for their product shows and some of her providers have even extended a few invitations for her to visit some farms. (She hasn't been able to make those trips yet, but intends to down the road).\u003c/p>\n\u003ch2>Does it live up to the hype?\u003c/h2>\n\u003cp>The program itself offers only four cuts at any given moment, but the meat is intentionally sourced from different regions of the U.S. so diners can taste the way that climate and geography can impart subtle differences in flavor to the beef. ALX’s menu currently offers three-ounce cuts of each Wagyu option but will offer four-ounce cuts soon. Also in the works is a Wagyu flight: two-ounce cuts of all four options for a consolidated price.\u003c/p>\n\u003cp>Jane Chong, a PR rep for ALX, says, “If the farm is large enough, Jessie will request certain cuts, but, for some smaller farms, it's all dependent on availability. Since she has started developing relationships with farmers, some will let her know when they are going to slaughter, and they will actually ask Jessie in advance what she would like to order.”\u003c/p>\n\u003cp>Lugo currently receives roughly 6-8 lbs per farm, and the meat is shipped to her in specific cuts (boneless ribeye roasts, boneless N.Y. strips, or whole tenderloins). With limited quantities, it is possible for a certain ranch to be sold out at any given time depending on popularity.\u003c/p>\n\u003cfigure id=\"attachment_133408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/durham-ranch.jpg\" alt=\"The Durham Ranch Wagyu is Texas born and Nebraska raised.\" width=\"1920\" height=\"1279\" class=\"size-full wp-image-133408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/durham-ranch-1200x799.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Durham Ranch Wagyu is Texas born and Nebraska raised. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the time I visited, the four options on the menu were from Lindsey Ranch (Oregon), Lone Mountain (New Mexico), Stone Ranch (Montana), and Durham Ranch (Texas-born, Nebraska-raised).\u003c/p>\n\u003cp>ALX also offers a Wagyu of the Day option that will change based on whatever they have available that day. When I visited, it was a flat iron steak. Lugo had taken the steak (normally a more tough cut of meat) and transformed it by removing the tough sinew and rolling it (like a little meat roulade) before cooking to keep all the moisture and flavor inside.\u003c/p>\n\u003cfigure id=\"attachment_133409\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/flat-iron-wagyu.jpg\" alt=\"ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts.\" width=\"1920\" height=\"1251\" class=\"size-full wp-image-133409\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1020x665.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/flat-iron-wagyu-1200x782.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX provides a Wagyu of the Day option in addition to the 3-ounce wagyu cuts. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Wagyu of the Day is definitely a solid option if you’re looking for a full meal (it came with fries). But back to the tasting program!\u003c/p>\n\u003cp>Lone Mountain Wagyu was the only 100% fullblood tajima (\u003ca href=\"https://en.wikipedia.org/wiki/Japanese_Black\">Japanese Black cattle\u003c/a>) on the menu, making it the most expensive cut at $75. For price comparisons, I tried checking other restaurant menus to see how their A5 Wagyu was priced, but I had no luck and had to visit Yelp (so take these numbers with a grain of salt and potential human exaggeration thrown in). One reviewer who visited Niku Steakhouse \u003ca href=\"https://www.yelp.com/biz/niku-steakhouse-san-francisco\">wrote\u003c/a> that the A5 Wagyu was priced at $300 for 8 ounces. \u003ca href=\"https://www.yelp.com/biz/5a5-steak-lounge-san-francisco-4\">Another review\u003c/a> for 5A5 Steak Lounge (see the \u003ca href=\"https://www.kqed.org/checkplease/19887/check-please-bay-area-reviews-tommys-joynt-belotti-ristorante-e-bottega-5a5-steak-lounge\">Check, Please! Bay Area review\u003c/a>) said a 4-ounce cut ran for $150 and up.\u003c/p>\n\u003cp>American Wagyu is expensive but, because it is a domestic product, it is less expensive than Japanese Wagyu due to the latter’s import fees and an extremely limited amount of available product.\u003c/p>\n\u003cp>So, what’s the verdict?\u003c/p>\n\u003cfigure id=\"attachment_133407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lone-mountain.jpg\" alt=\"The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lone-mountain-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lone Mountain Wagyu from New Mexico is 100% fullblood tajima. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Inserting a disclaimer here:\u003c/b> I am not a meat expert by any means. Luckily, the menu at ALX is smart to provide all the basic information and tasting notes for each cut of Wagyu like it’s a glass of fine wine.\u003c/p>\n\u003cp>I thought each cut was delicious, but the Lone Mountain and Stone Ranch Wagyus were definitely my favorites. Thanks to that high marbling, the knife cut through the meat like butter. A 3-ounce cut, when it’s all said and done, feels like nothing if you’re coming in hungry, but you can also supplement your Wagyu with ALX’s extensive menu of sides and sweets. I recommend getting an order of goat cheese stuffed tots and brussels sprouts.\u003c/p>\n\u003cfigure id=\"attachment_133411\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/alx-tots.jpg\" alt=\"ALX's housemade tater tots are stuffed with chevre goat cheese.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-133411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/alx-tots-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">ALX's housemade tater tots are stuffed with chevre goat cheese. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Personally, I have never had A5 Wagyu so can’t compare the two versions for you. The cuts of tender beef at ALX were pretty satisfying to me, but you’ll have to try them for yourself. But maybe, instead of asking “is it worth it,” go into ALX’s American Wagyu program with the mindset of supporting American farmers and learning something new! Not many outside of the food industry know about American Wagyu, and Chef Lugo’s unique program serves to educate both diners and peers while putting these hardworking farmers and their beloved product on the pedestal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s a delicious future ahead of us, and farmers like James believe so too: “We’re optimistic that the future looks bright for Wagyu, and if our customers are anything like us – it’s really hard for us to eat any other kind of steak now.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Where to Have Easter Brunch Around the Bay Area",
"title": "Where to Have Easter Brunch Around the Bay Area",
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"content": "\u003cp>[aside postID=\"bayareabites_107930\" label=\"DIY Your Easter Brunch\"]\u003cbr>\n\u003ci>by Anna Volpicelli\u003c/i>\u003c/p>\n\u003cp>Easter is an excellent excuse to have a big brunch and bottomless mimosas.\u003c/p>\n\u003cp>Make this year's meal a melting pot of flavors with a range of dishes — from Spanish tortilla to French omelette to coconut curry—at these Bay Area restaurants.\u003c/p>\n\u003ch2>Easter Brunches in San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_133326\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133326\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4505-easter.jpg\" alt=\"Doesn't this Easter ham sandwich look delicious?\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Doesn't this Easter ham sandwich look delicious? \u003ccite>(4505 Burgers & BBQ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Commissary\u003c/b>\u003cbr>\n101 Montgomery St. (The Presidio)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"thecommissarysf.com\">Website\u003c/a>\u003cbr>\nReservations are available through \u003ca href=\"https://www.opentable.com/restref/client/?rid=173023&restref=173023&partysize=2&covers=2&lang=en-US&r3uid=yYrFE4Lomd&datetime=2019-04-09T19%3A00&corrid=de83daf6-103d-42fa-9710-95625387191f\">OpenTable\u003c/a>\u003c/p>\n\u003cp>Executive chef Eric Minnich will homage the holiday with an a la carte menu with a Spanish twist—think poached eggs with Spanish potato hash, chorizo, and brava sauce; and avocado toast with Serrano ham. Sweet tooth? Go for the pain perdu with maple syrup, chantilly cream, and macerated berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cb>4505 Burgers & BBQ\u003c/b>\u003cbr>\n705 Divisadero St. (NoPa)\u003cbr>\n10:30am-11pm, April 19-21\u003cbr>\n\u003ca href=\"4505burgersandbbq.com\">Website\u003c/a>\u003c/p>\n\u003cp>If you grew up anywhere near the south, you might be accustomed to having an Easter ham. Get in sando form 4505 style: pork legs—split, brined, and smoked in house—and stacked with bread and butter pickles, gruyere cheese, and crispy onions on an Acme pan de mie roll.\u003c/p>\n\u003cp>\u003cb>Bluestem Brasserie\u003c/b>\u003cbr>\n1 Yerba Buena Ln. (SoMa)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"bluestembrasserie.com\">Website\u003c/a>\u003c/p>\n\u003cp>Hop over to Bluestem for a hoppy and sweet pairing: The restaurant is offering is a bright lager or IPA to pair with a massive cinnamon roll with brown butter cream cheese frosting or king pancakes with bacon, peanut butter, and bananas.\u003c/p>\n\u003cp>\u003cb>Magnolia Brewing Co.\u003c/b>\u003cbr>\n1398 Haight St. (Haight-Ashbury)\u003cbr>\n10am-10pm\u003cbr>\n\u003ca href=\"magnoliabrewing.com\">Website\u003c/a>\u003c/p>\n\u003cp>Chefs Roque Mendoza and Laurance Gordon will be serving huevos rancheros, side salads, and fried egg and sausage sandwiches. Wash it all down with a light pilsener or a Billy's Sunday Bitter.\u003c/p>\n\u003cp>\u003cb>Campton Place\u003c/b>\u003cbr>\n340 Stockton St. (Union Square)\u003cbr>\n11:30am-1:30 pm\u003cbr>\n$98/person, $65/wine pairings\u003cbr>\n\u003ca href=\"tajcamptonplace.com\">Website\u003c/a>\u003c/p>\n\u003cp>Celebrate the day with a sophisticated Indian touch. Executive chef Srijith Gopinathan has designed a four-course meal of French toast with fresh berries; butter-poached Maine lobster with coconut curry; seared Angus beef fillet with black truffle and potato mousse; and a dessert of mango, avocado, and white chocolate.\u003c/p>\n\u003ch2>Easter Brunches in Oakland\u003c/h2>\n\u003cfigure id=\"attachment_133327\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg\" alt=\"Anyone for some lamb prosciutto?\" width=\"980\" height=\"731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-768x573.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Anyone for some lamb prosciutto? \u003ccite>(Duende Restaurant + Bodega)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Lake Chalet\u003c/b>\u003cbr>\n1520 Lakeside Dr. (Oakland)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"thelakechalet.com\">Website\u003c/a>\u003c/p>\n\u003cp>After the Easter egg hunt at Lake Merritt, chow specials including slow-cooked lamb shoulder and pan-roasted striped bass at this waterfront restaurant, which will also has a bountiful raw bar.\u003c/p>\n\u003cp>\u003cb>Duende Restaurant + Bodega\u003c/b>\u003cbr>\n468 19th St. (Oakland)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"duendeoakland.com\">Website\u003c/a>\u003c/p>\n\u003cp>Open for brunch especially for Easter, Duende will serve a family-style meal of Catalan toasts; spicy pork rillettes; avocado montaditos; grilled pork belly with slow cooked egg and spring vegetables; and tortilla de papas.\u003c/p>\n\u003ch2>Easter Brunches in Marin\u003c/h2>\n\u003cfigure id=\"attachment_133328\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133328\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png\" alt=\"Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch.\" width=\"900\" height=\"594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-768x507.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch. \u003ccite>(Cavallo Point)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Cavallo Point\u003c/b>\u003cbr>\nTwo seatings (10am-noon, and 12:30-2:30pm) are available for the buffet at\u003cstrong> 601 Tidewater and Surfbird\u003c/strong>\u003cbr>\nPre-Fixe Brunch will be served from 9am-2pm at the restaurant \u003cstrong>Murray Circle, 601 Murray Circle (Sausalito)\u003c/strong>\u003cbr>\nReservations can be made by calling 415-339-4700\u003cbr>\n\u003ca href=\"cavallopoint.com\">Website\u003c/a>\u003c/p>\n\u003cp>You can always count on a fancy hotel to go all out. At Sausalito's Cavallo Point, there are two options: the Grand Brunch Buffet ($110/adults, $55/kids ) with multiple stations for classic brunch fare, seafood, and more; and the Prix-Fixe Brunch ($58/adults, $22/kids), which starts with an array of appetizers (think artisanal charcuterie and pastries) followed by a main course, such as honey ham Benedict or smoked whitefish hash, and a series of desserts.\u003c/p>\n\u003cp>PS: Prefer to do your major dining at night? Murray Circle is also serving a five-course Easter dinner ($95/person, $48/wine pairings).\u003c/p>\n\u003cp>\u003cb>Copita Tequileria y Comida\u003c/b>\u003cbr>\n739 Bridgeway (Sausalito)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"copitarestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>Make it festive with lamb birriaquiles or huevos Rancheros and a new spin on the Violetta cocktail (tequila, creme de violet, creme de pampelmousse, lime and grapefruit).\u003c/p>\n\u003ch2>Easter Brunches in Wine Country\u003c/h2>\n\u003cfigure id=\"attachment_133329\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/la-toque-dining-room.jpg\" alt=\"La Toque's dining room is always a pretty place for a proper brunch.\" width=\"980\" height=\"642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-768x503.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Toque's dining room is always a pretty place for a proper brunch. \u003ccite>(Megan Menicucci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>La Toque\u003c/b>\u003cbr>\nThe Westin Verasa Napa, 1314 Mckinstry St. (Napa)\u003cbr>\n12pm-2pm\u003cbr>\nFor reservations, call 707-257-5157\u003cbr>\n\u003ca href=\"latoque.com\">Website\u003c/a>\u003c/p>\n\u003cp>See Michelin stars at chef Ken Frank's celebrated Napa restaurant, which will be serving a three-course, contemporary French brunch ($48/person, $24/wine pairings). Refined palates will love a lobster omelet with tender leeks, potato, and fontina cheese; Alaskan halibut tempura; and grilled hanger steak with bone marrow and pickled shallots.\u003c/p>\n\u003cp>\u003cb>Farm at Carneros\u003c/b>\u003cbr>\nCarneros Resort\u003cbr>\n4048 Sonoma Hwy\u003cbr>\n10am-4pm\u003cbr>\n\u003ca href=\"farmatcarneros.com\">Website\u003c/a>\u003c/p>\n\u003cp>This multi-course, family-style meal ($85/adults, $42/kids) celebrates the season with avocado toast; seared scallop with trumpet mushroom \"bacon\"; and mixed chicory salad with duck confit. There's also a special menu for kids.\u003c/p>\n\u003ch2>Easter Brunches in the South Bay\u003c/h2>\n\u003cfigure id=\"attachment_133330\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg\" alt=\"If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill.\" width=\"900\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-768x555.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill. \u003ccite>(Madera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Madera\u003c/b>\u003cbr>\nMadera at Rosewood Sand Hill Hotel\u003cbr>\n2825 San Hill Rd. (Menlo Park)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"maderasandhill.com\">Website\u003c/a>\u003c/p>\n\u003cp>The Easter menu ($120/person, beverages not included) at this Michelin-starred restaurant is designed to be shared. Start with chilled pea soup with pancetta and mint or smoked salmon flatbread; entrees include honey-glazed ham and roasted leg of lamb.\u003c/p>\n\u003cp>\u003cb>Verge Restaurant\u003c/b>\u003cbr>\nToll House Hotel\u003cbr>\n140 Santa Cruz Ave. (Los Gatos)\u003cbr>\n$75/adults, $32/kids age 6-12\u003cbr>\n\u003ca href=\"vergerestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>First thing to know: unlimited mimosas. Have your fill and then fuel up at the buffet stocked with herb roasted prime rib, oysters Rockefeller, eggs Benedict, and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/easter-brunch-bay-area-2634075016.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "Easter is an excellent excuse to have a big brunch and bottomless mimosas — indulge in all that and more at these Bay Area restaurants.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Anna Volpicelli\u003c/i>\u003c/p>\n\u003cp>Easter is an excellent excuse to have a big brunch and bottomless mimosas.\u003c/p>\n\u003cp>Make this year's meal a melting pot of flavors with a range of dishes — from Spanish tortilla to French omelette to coconut curry—at these Bay Area restaurants.\u003c/p>\n\u003ch2>Easter Brunches in San Francisco\u003c/h2>\n\u003cfigure id=\"attachment_133326\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133326\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/4505-easter.jpg\" alt=\"Doesn't this Easter ham sandwich look delicious?\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/4505-easter-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Doesn't this Easter ham sandwich look delicious? \u003ccite>(4505 Burgers & BBQ)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>The Commissary\u003c/b>\u003cbr>\n101 Montgomery St. (The Presidio)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"thecommissarysf.com\">Website\u003c/a>\u003cbr>\nReservations are available through \u003ca href=\"https://www.opentable.com/restref/client/?rid=173023&restref=173023&partysize=2&covers=2&lang=en-US&r3uid=yYrFE4Lomd&datetime=2019-04-09T19%3A00&corrid=de83daf6-103d-42fa-9710-95625387191f\">OpenTable\u003c/a>\u003c/p>\n\u003cp>Executive chef Eric Minnich will homage the holiday with an a la carte menu with a Spanish twist—think poached eggs with Spanish potato hash, chorizo, and brava sauce; and avocado toast with Serrano ham. Sweet tooth? Go for the pain perdu with maple syrup, chantilly cream, and macerated berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>4505 Burgers & BBQ\u003c/b>\u003cbr>\n705 Divisadero St. (NoPa)\u003cbr>\n10:30am-11pm, April 19-21\u003cbr>\n\u003ca href=\"4505burgersandbbq.com\">Website\u003c/a>\u003c/p>\n\u003cp>If you grew up anywhere near the south, you might be accustomed to having an Easter ham. Get in sando form 4505 style: pork legs—split, brined, and smoked in house—and stacked with bread and butter pickles, gruyere cheese, and crispy onions on an Acme pan de mie roll.\u003c/p>\n\u003cp>\u003cb>Bluestem Brasserie\u003c/b>\u003cbr>\n1 Yerba Buena Ln. (SoMa)\u003cbr>\n11am-3pm\u003cbr>\n\u003ca href=\"bluestembrasserie.com\">Website\u003c/a>\u003c/p>\n\u003cp>Hop over to Bluestem for a hoppy and sweet pairing: The restaurant is offering is a bright lager or IPA to pair with a massive cinnamon roll with brown butter cream cheese frosting or king pancakes with bacon, peanut butter, and bananas.\u003c/p>\n\u003cp>\u003cb>Magnolia Brewing Co.\u003c/b>\u003cbr>\n1398 Haight St. (Haight-Ashbury)\u003cbr>\n10am-10pm\u003cbr>\n\u003ca href=\"magnoliabrewing.com\">Website\u003c/a>\u003c/p>\n\u003cp>Chefs Roque Mendoza and Laurance Gordon will be serving huevos rancheros, side salads, and fried egg and sausage sandwiches. Wash it all down with a light pilsener or a Billy's Sunday Bitter.\u003c/p>\n\u003cp>\u003cb>Campton Place\u003c/b>\u003cbr>\n340 Stockton St. (Union Square)\u003cbr>\n11:30am-1:30 pm\u003cbr>\n$98/person, $65/wine pairings\u003cbr>\n\u003ca href=\"tajcamptonplace.com\">Website\u003c/a>\u003c/p>\n\u003cp>Celebrate the day with a sophisticated Indian touch. Executive chef Srijith Gopinathan has designed a four-course meal of French toast with fresh berries; butter-poached Maine lobster with coconut curry; seared Angus beef fillet with black truffle and potato mousse; and a dessert of mango, avocado, and white chocolate.\u003c/p>\n\u003ch2>Easter Brunches in Oakland\u003c/h2>\n\u003cfigure id=\"attachment_133327\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg\" alt=\"Anyone for some lamb prosciutto?\" width=\"980\" height=\"731\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-800x597.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-prosciutto-duende-768x573.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Anyone for some lamb prosciutto? \u003ccite>(Duende Restaurant + Bodega)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Lake Chalet\u003c/b>\u003cbr>\n1520 Lakeside Dr. (Oakland)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"thelakechalet.com\">Website\u003c/a>\u003c/p>\n\u003cp>After the Easter egg hunt at Lake Merritt, chow specials including slow-cooked lamb shoulder and pan-roasted striped bass at this waterfront restaurant, which will also has a bountiful raw bar.\u003c/p>\n\u003cp>\u003cb>Duende Restaurant + Bodega\u003c/b>\u003cbr>\n468 19th St. (Oakland)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"duendeoakland.com\">Website\u003c/a>\u003c/p>\n\u003cp>Open for brunch especially for Easter, Duende will serve a family-style meal of Catalan toasts; spicy pork rillettes; avocado montaditos; grilled pork belly with slow cooked egg and spring vegetables; and tortilla de papas.\u003c/p>\n\u003ch2>Easter Brunches in Marin\u003c/h2>\n\u003cfigure id=\"attachment_133328\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133328\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png\" alt=\"Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch.\" width=\"900\" height=\"594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch.png 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-800x528.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/cavallo-point-easter-brunch-768x507.png 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">Heap your plate with fruits, pastries, seafood, meats, and more at Cavallo Point's Easter buffet brunch. \u003ccite>(Cavallo Point)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Cavallo Point\u003c/b>\u003cbr>\nTwo seatings (10am-noon, and 12:30-2:30pm) are available for the buffet at\u003cstrong> 601 Tidewater and Surfbird\u003c/strong>\u003cbr>\nPre-Fixe Brunch will be served from 9am-2pm at the restaurant \u003cstrong>Murray Circle, 601 Murray Circle (Sausalito)\u003c/strong>\u003cbr>\nReservations can be made by calling 415-339-4700\u003cbr>\n\u003ca href=\"cavallopoint.com\">Website\u003c/a>\u003c/p>\n\u003cp>You can always count on a fancy hotel to go all out. At Sausalito's Cavallo Point, there are two options: the Grand Brunch Buffet ($110/adults, $55/kids ) with multiple stations for classic brunch fare, seafood, and more; and the Prix-Fixe Brunch ($58/adults, $22/kids), which starts with an array of appetizers (think artisanal charcuterie and pastries) followed by a main course, such as honey ham Benedict or smoked whitefish hash, and a series of desserts.\u003c/p>\n\u003cp>PS: Prefer to do your major dining at night? Murray Circle is also serving a five-course Easter dinner ($95/person, $48/wine pairings).\u003c/p>\n\u003cp>\u003cb>Copita Tequileria y Comida\u003c/b>\u003cbr>\n739 Bridgeway (Sausalito)\u003cbr>\n11am-2pm\u003cbr>\n\u003ca href=\"copitarestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>Make it festive with lamb birriaquiles or huevos Rancheros and a new spin on the Violetta cocktail (tequila, creme de violet, creme de pampelmousse, lime and grapefruit).\u003c/p>\n\u003ch2>Easter Brunches in Wine Country\u003c/h2>\n\u003cfigure id=\"attachment_133329\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133329\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/la-toque-dining-room.jpg\" alt=\"La Toque's dining room is always a pretty place for a proper brunch.\" width=\"980\" height=\"642\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/la-toque-dining-room-768x503.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Toque's dining room is always a pretty place for a proper brunch. \u003ccite>(Megan Menicucci)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>La Toque\u003c/b>\u003cbr>\nThe Westin Verasa Napa, 1314 Mckinstry St. (Napa)\u003cbr>\n12pm-2pm\u003cbr>\nFor reservations, call 707-257-5157\u003cbr>\n\u003ca href=\"latoque.com\">Website\u003c/a>\u003c/p>\n\u003cp>See Michelin stars at chef Ken Frank's celebrated Napa restaurant, which will be serving a three-course, contemporary French brunch ($48/person, $24/wine pairings). Refined palates will love a lobster omelet with tender leeks, potato, and fontina cheese; Alaskan halibut tempura; and grilled hanger steak with bone marrow and pickled shallots.\u003c/p>\n\u003cp>\u003cb>Farm at Carneros\u003c/b>\u003cbr>\nCarneros Resort\u003cbr>\n4048 Sonoma Hwy\u003cbr>\n10am-4pm\u003cbr>\n\u003ca href=\"farmatcarneros.com\">Website\u003c/a>\u003c/p>\n\u003cp>This multi-course, family-style meal ($85/adults, $42/kids) celebrates the season with avocado toast; seared scallop with trumpet mushroom \"bacon\"; and mixed chicory salad with duck confit. There's also a special menu for kids.\u003c/p>\n\u003ch2>Easter Brunches in the South Bay\u003c/h2>\n\u003cfigure id=\"attachment_133330\" class=\"wp-caption aligncenter\" style=\"max-width: 900px\">\u003cimg class=\"size-full wp-image-133330\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg\" alt=\"If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill.\" width=\"900\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-800x578.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/madera-rosewood-sand-hill-768x555.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\">\u003cfigcaption class=\"wp-caption-text\">If you're aiming for Michelin stars, then make it Madera at the Rosewood Sand Hill. \u003ccite>(Madera)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Madera\u003c/b>\u003cbr>\nMadera at Rosewood Sand Hill Hotel\u003cbr>\n2825 San Hill Rd. (Menlo Park)\u003cbr>\n10am-3pm\u003cbr>\n\u003ca href=\"maderasandhill.com\">Website\u003c/a>\u003c/p>\n\u003cp>The Easter menu ($120/person, beverages not included) at this Michelin-starred restaurant is designed to be shared. Start with chilled pea soup with pancetta and mint or smoked salmon flatbread; entrees include honey-glazed ham and roasted leg of lamb.\u003c/p>\n\u003cp>\u003cb>Verge Restaurant\u003c/b>\u003cbr>\nToll House Hotel\u003cbr>\n140 Santa Cruz Ave. (Los Gatos)\u003cbr>\n$75/adults, $32/kids age 6-12\u003cbr>\n\u003ca href=\"vergerestaurant.com\">Website\u003c/a>\u003c/p>\n\u003cp>First thing to know: unlimited mimosas. Have your fill and then fuel up at the buffet stocked with herb roasted prime rib, oysters Rockefeller, eggs Benedict, and more.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/easter-brunch-bay-area-2634075016.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Taste: Serving Eastern Mediterranean–style fare, Noosh is a neighborhood gem",
"title": "First Taste: Serving Eastern Mediterranean–style fare, Noosh is a neighborhood gem",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003cbr>\n[aside postID=\"bayareabites_133163\" label=\"More first looks\"]\u003cbr>\nNo matter how many neighborhoods comprise San Francisco, and no matter that our disdain of chain businesses means an abundance of independently owned eateries in every one of them, that just-right neighborhood restaurant can be elusive. They're either too hard to get into without reservations, too pricey to frequent on the regular, or just not that special.\u003c/p>\n\u003cp>But for lucky Fillmore Street residents, \u003ca href=\"https://www.nooshsf.com/\">Noosh\u003c/a> hits the mark for what we want in a casual neighborhood gem: a touch fancier than Souvla; less formalized than NoPa; and without the headache of snagging a res—we're looking at you, Che Fico. And all the flavors are there.\u003c/p>\n\u003cfigure id=\"attachment_133300\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-interior.jpg\" alt=\"Noosh is a bright, cheerful spot thanks to floor-to-ceiling windows and a Mediterranean style whitewash.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Noosh is a bright, cheerful spot thanks to floor-to-ceiling windows and a Mediterranean style whitewash. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To understand how Noosh came to be, you'd need to rewind to 2016 when married chef duo Laura and Sayat Ozyilmaz were ready to break away from the grind of working in Michelin-starred kitchens—between them, the pair has manned stoves in New York's Cafe Boulud, Eleven Madison Park, and Le Bernardin—to focus on a project of their own. They launched a small pop-up on \u003ca href=\"https://eatfeastly.com/\">Feastly\u003c/a> called Istanbul Modern, channeling the Eastern Mediterranean flavors of Sayat's home country, Turkey.\u003c/p>\n\u003cfigure id=\"attachment_133302\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara.jpg\" alt=\"From left: yogurt dip, hummus, and muhammara.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">From left: yogurt dip, hummus, and muhammara. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It quickly became one of the most successful concepts on the platform, booking out dinner after dinner. John Litz, an advisor at Feastly and also a founding partner in Lazy Bear, recognized the staying power of the Ozyilmazes' food, and approached them to develop a permanent restaurant in SF. Litz would be the third partner in what has now become Noosh.\u003c/p>\n\u003cp>Taking over the old Thai Stick on pedestrian-friendly Fillmore Street, Noosh serves approachable Eastern Mediterranean food made with California ingredients and techniques. The menu is packed with shareable small plates as well as some heftier options so you can devise your own feast.\u003c/p>\n\u003cfigure id=\"attachment_133303\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-meatballs-noosh.jpg\" alt=\"If you're a meat lover, definitely get a bowl of the rich lamb meatballs; they come swimming in a savory pomegranate tomato sauce and topped with a sprinkle of crunchy dukkah.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">If you're a meat lover, definitely get a bowl of the rich lamb meatballs; they come swimming in a savory pomegranate tomato sauce and topped with a sprinkle of crunchy dukkah. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are creamy spreads like hummus, babaganoosh, and muhammara; pita sandwiches; freshly fried falafel; flatbreads; lamb meatballs; a variety of kebabs; and a few soups and salads. It's hard to decide what to order, so just cut yourself some agony and carve out space in your schedule for at least two visits in the near future.\u003c/p>\n\u003cfigure id=\"attachment_133305\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-lokumade.jpg\" alt=\"Craving something sweet? Finish the meal with the light-as-air lokumades, aka fancy donuts, coated with a seasonal syrup. Right now it's a blend of orange and honey; keep an eye out for a strawberry-infused flavor next month.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Craving something sweet? Finish the meal with the light-as-air lokumades, aka fancy donuts, coated with a seasonal syrup. Right now it's a blend of orange and honey; keep an eye out for a strawberry-infused flavor next month. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kirleyplus.com/\">Kirley+ Architecture\u003c/a> and \u003ca href=\"https://www.collingdesignandbuild.com/\">Colling Design + Build\u003c/a> executed the build-out of the 120-seat space with Greek-inspired interiors pulled together by two firms, \u003ca href=\"https://www.edenwrightdesign.com/\">Eden Wright Design\u003c/a> and \u003ca href=\"http://www.mokumedesignstudio.com/\">Mokume Design\u003c/a>. The result is a European vacation vibe with whitewashed walls, a smattering of blue-and-white glassware, a cascade of circular mirrors staggered along the bar, and a domed, white-brick oven anchoring the main dining room and churning out doughy pita breads.\u003c/p>\n\u003cfigure id=\"attachment_133301\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pita-bread-noosh.jpg\" alt=\"Watch as loaf after loaf of dense, chewy pita bread comes piping hot from the oven.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Watch as loaf after loaf of dense, chewy pita bread comes piping hot from the oven. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final touch to the laid-back ambience is a cashless approach to dining. As you queue up in line for a table (Noosh takes no reservations except for parties of 10 or more), a host will greet you by the entrance and take your order and credit card info via tablet; they'll seat you when a table opens up. Every one of the staff is capable of serving you, adding a dish to your order or fetching you another drink, and closing you out at the end of your meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The concept is casual by nature, but it doesn't feel too fast: We felt welcome to stay awhile. That's in part thanks to a full bar run by Andrew Meltzer—don't miss his refreshing Noosh Mule.\u003c/p>\n\u003cfigure id=\"attachment_133304\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk.jpg\" alt=\"Whatever you do, you must order at least one of the three flatbreads. We fell for the pork soujuk with juicy sausage crumbles, red pepper, cheese, and a soft egg on top.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Whatever you do, you must order at least one of the three flatbreads. We fell for the pork soujuk with juicy sausage crumbles, red pepper, cheese, and a soft egg on top. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry for breakfast? Noosh's all-day offerings include a few morning-only options starting at 11am on weekdays. Can't make it over to Pac Heights? Caviar is hooking it up with delivery so you can get your flatbreads on the regular.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-noosh-restaurant-sf-2633966187.html\">7x7 Bay Area\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "For lucky Fillmore Street residents, Noosh hits the mark for what we want in a casual neighborhood gem.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNo matter how many neighborhoods comprise San Francisco, and no matter that our disdain of chain businesses means an abundance of independently owned eateries in every one of them, that just-right neighborhood restaurant can be elusive. They're either too hard to get into without reservations, too pricey to frequent on the regular, or just not that special.\u003c/p>\n\u003cp>But for lucky Fillmore Street residents, \u003ca href=\"https://www.nooshsf.com/\">Noosh\u003c/a> hits the mark for what we want in a casual neighborhood gem: a touch fancier than Souvla; less formalized than NoPa; and without the headache of snagging a res—we're looking at you, Che Fico. And all the flavors are there.\u003c/p>\n\u003cfigure id=\"attachment_133300\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133300\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-interior.jpg\" alt=\"Noosh is a bright, cheerful spot thanks to floor-to-ceiling windows and a Mediterranean style whitewash.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-interior-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Noosh is a bright, cheerful spot thanks to floor-to-ceiling windows and a Mediterranean style whitewash. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To understand how Noosh came to be, you'd need to rewind to 2016 when married chef duo Laura and Sayat Ozyilmaz were ready to break away from the grind of working in Michelin-starred kitchens—between them, the pair has manned stoves in New York's Cafe Boulud, Eleven Madison Park, and Le Bernardin—to focus on a project of their own. They launched a small pop-up on \u003ca href=\"https://eatfeastly.com/\">Feastly\u003c/a> called Istanbul Modern, channeling the Eastern Mediterranean flavors of Sayat's home country, Turkey.\u003c/p>\n\u003cfigure id=\"attachment_133302\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133302\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara.jpg\" alt=\"From left: yogurt dip, hummus, and muhammara.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-yogurt-hummus-muhammara-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">From left: yogurt dip, hummus, and muhammara. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It quickly became one of the most successful concepts on the platform, booking out dinner after dinner. John Litz, an advisor at Feastly and also a founding partner in Lazy Bear, recognized the staying power of the Ozyilmazes' food, and approached them to develop a permanent restaurant in SF. Litz would be the third partner in what has now become Noosh.\u003c/p>\n\u003cp>Taking over the old Thai Stick on pedestrian-friendly Fillmore Street, Noosh serves approachable Eastern Mediterranean food made with California ingredients and techniques. The menu is packed with shareable small plates as well as some heftier options so you can devise your own feast.\u003c/p>\n\u003cfigure id=\"attachment_133303\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133303\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/lamb-meatballs-noosh.jpg\" alt=\"If you're a meat lover, definitely get a bowl of the rich lamb meatballs; they come swimming in a savory pomegranate tomato sauce and topped with a sprinkle of crunchy dukkah.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/lamb-meatballs-noosh-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">If you're a meat lover, definitely get a bowl of the rich lamb meatballs; they come swimming in a savory pomegranate tomato sauce and topped with a sprinkle of crunchy dukkah. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are creamy spreads like hummus, babaganoosh, and muhammara; pita sandwiches; freshly fried falafel; flatbreads; lamb meatballs; a variety of kebabs; and a few soups and salads. It's hard to decide what to order, so just cut yourself some agony and carve out space in your schedule for at least two visits in the near future.\u003c/p>\n\u003cfigure id=\"attachment_133305\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133305\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-lokumade.jpg\" alt=\"Craving something sweet? Finish the meal with the light-as-air lokumades, aka fancy donuts, coated with a seasonal syrup. Right now it's a blend of orange and honey; keep an eye out for a strawberry-infused flavor next month.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-lokumade-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Craving something sweet? Finish the meal with the light-as-air lokumades, aka fancy donuts, coated with a seasonal syrup. Right now it's a blend of orange and honey; keep an eye out for a strawberry-infused flavor next month. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.kirleyplus.com/\">Kirley+ Architecture\u003c/a> and \u003ca href=\"https://www.collingdesignandbuild.com/\">Colling Design + Build\u003c/a> executed the build-out of the 120-seat space with Greek-inspired interiors pulled together by two firms, \u003ca href=\"https://www.edenwrightdesign.com/\">Eden Wright Design\u003c/a> and \u003ca href=\"http://www.mokumedesignstudio.com/\">Mokume Design\u003c/a>. The result is a European vacation vibe with whitewashed walls, a smattering of blue-and-white glassware, a cascade of circular mirrors staggered along the bar, and a domed, white-brick oven anchoring the main dining room and churning out doughy pita breads.\u003c/p>\n\u003cfigure id=\"attachment_133301\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133301\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/pita-bread-noosh.jpg\" alt=\"Watch as loaf after loaf of dense, chewy pita bread comes piping hot from the oven.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/pita-bread-noosh-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Watch as loaf after loaf of dense, chewy pita bread comes piping hot from the oven. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The final touch to the laid-back ambience is a cashless approach to dining. As you queue up in line for a table (Noosh takes no reservations except for parties of 10 or more), a host will greet you by the entrance and take your order and credit card info via tablet; they'll seat you when a table opens up. Every one of the staff is capable of serving you, adding a dish to your order or fetching you another drink, and closing you out at the end of your meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The concept is casual by nature, but it doesn't feel too fast: We felt welcome to stay awhile. That's in part thanks to a full bar run by Andrew Meltzer—don't miss his refreshing Noosh Mule.\u003c/p>\n\u003cfigure id=\"attachment_133304\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-133304\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk.jpg\" alt=\"Whatever you do, you must order at least one of the three flatbreads. We fell for the pork soujuk with juicy sausage crumbles, red pepper, cheese, and a soft egg on top.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/04/noosh-flatbread-pork-soujuk-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Whatever you do, you must order at least one of the three flatbreads. We fell for the pork soujuk with juicy sausage crumbles, red pepper, cheese, and a soft egg on top. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hungry for breakfast? Noosh's all-day offerings include a few morning-only options starting at 11am on weekdays. Can't make it over to Pac Heights? Caviar is hooking it up with delivery so you can get your flatbreads on the regular.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-noosh-restaurant-sf-2633966187.html\">7x7 Bay Area\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ungrafted Raises the Standard for Neighborhood Wine Bars",
"title": "Ungrafted Raises the Standard for Neighborhood Wine Bars",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003cbr>\n[aside postID=\"food_1330071,bayareabites_132348\"]\u003cbr>\nNeighborhood wine bars abound in the Bay Area—and because San Francisco is so, well, San Francisco, there are many \u003ca href=\"https://www.7x7.com/perfect-san-francisco-wine-bar-2598178745.html\">truly good options\u003c/a> for snooty sophisticated wine drinkers to choose from when the yen strikes to crack a bottle of something nice, even if it is only a Monday night.\u003c/p>\n\u003cp>So if you're going to open a wine bar in the city, you better make it good. Enter couple Rebecca Fineman and Chris Gaither, a pair of sommeliers who've anted up and raised the bar with Ungrafted, their new spot in the Dogpatch.\u003c/p>\n\u003cfigure id=\"attachment_133165\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-8.jpg\" alt=\"Take a seat for an elevated drink at the long copper bar.\" width=\"980\" height=\"653\" class=\"size-full wp-image-133165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-8.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-8-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Take a seat for an elevated drink at the long copper bar. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Between the two of them, Fineman and Gaither (who met at a wine exam) have worked at Spruce, Ame, Octavia, and Gary Danko; she's a Master Sommelier, in fact—one of only 249 in the world and among just 25 women Master Sommeliers in the United States. Impressive much?\u003c/p>\n\u003cp>When it came to pouring out ideas for Ungrafted, a few key things mattered most: a carefully curated selection of wines, seriously delicious food pairings, and a laid-back atmosphere that would appeal to the local community making it a chill spot to hang out.\u003c/p>\n\u003cp>SF-based \u003ca href=\"https://www.matthollis.com/\">MH Architects\u003c/a> were tasked with remodeling the Third Street space that once housed Poco Dolce Chocolates. You'll find an industrial-sleek glass-walled wine cellar and a mezzanine seating area that overlooks the space—a gilded mural of twisting tree branches adds a bit of elegant whimsy.\u003c/p>\n\u003cfigure id=\"attachment_133166\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-1-1.jpg\" alt=\"Gilded art by Twin Walls Mural Co. are already Ungrafted's signature photo op.\" width=\"980\" height=\"653\" class=\"size-full wp-image-133166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Gilded art by Twin Walls Mural Co. are already Ungrafted's signature photo op. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So what's pouring? Think unexpected labels at terrific values. \"We are very hands-on when it comes to choosing wines for our list,\" says Fineman. \"We taste a lot of wines. Our main two criteria are deliciousness and bang for the buck—wines that taste a lot more expensive than they are. For wines by the glass, we are additionally on the hunt for the wines that taste great when they are first opened, without needing an hour to air out.\"\u003c/p>\n\u003cfigure id=\"attachment_133167\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-2-1.jpg\" alt=\"The scallop ceviche is a well-balanced, light bite with a few slices of spicy chile, pickled shallots for a hint of acid, and crunchy nori chips.\" width=\"980\" height=\"653\" class=\"size-full wp-image-133167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The scallop ceviche is a well-balanced, light bite with a few slices of spicy chile, pickled shallots for a hint of acid, and crunchy nori chips. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the really good food, Ungrafted has employed the talents of chef Robert Vallejos (B Patisserie, Spruce and Manresa), whose menu of both small and entree-size plates leans on French techniques with street food–inspired flavors, all designed as ideal accompaniments to the vino. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dip your mother-of-pearl spoon into Tsar Nicolai caviar served with mini arepas and crema, or go for the fresh scallop ceviche served with crunchy nori chips. On the heartier side of things are a pretty decadent buttermilk fried chicken with a biscuit (we challenge you to recall the last time you ate that in a wine bar) and octopus adobo.\u003c/p>\n\u003cfigure id=\"attachment_133169\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-4-1.jpg\" alt=\"We didn't see this coming: fried chicken, topped with creole spices and paired with a thick buttery biscuit, is available in two pieces or four.\" width=\"980\" height=\"653\" class=\"size-full wp-image-133169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">We didn't see this coming: fried chicken, topped with creole spices and paired with a thick buttery biscuit, is available in two pieces or four. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nervous about choosing that perfect wine pairing? The couple rallied their network and hired a full team of sommeliers; in other words, Ungrafted has arguably the most knowledgeable wine team in town. Let them show you the way with great recommendations.\u003c/p>\n\u003cp>\"Chris and I meet guests all the time who tell us that they are afraid to speak to a sommelier because they don't want to be pressured into spending more than they'd like,\" Fineman says. \"We always tell them that that is exactly the reason they should be taking to a sommelier. We know the list better than anyone, and can easily find the wine you'll want to drink for the price you'll want to spend.\"\u003c/p>\n\u003cfigure id=\"attachment_133170\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-5-1.jpg\" alt=\"Skip traditional dessert wines like port or sherry and cap your night with a glass of Rivesaltes Ambré Domaine Fontanel—a rich, caramel-y wine with notes of dried apricots and candied orange peel.\" width=\"980\" height=\"653\" class=\"size-full wp-image-133170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Skip traditional dessert wines like port or sherry and cap your night with a glass of Rivesaltes Ambré Domaine Fontanel—a rich, caramel-y wine with notes of dried apricots and candied orange peel. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Want to dive deeper? Pop in for Monday night blind tasting flights where you can sample a variety of wines and take tasting notes with your server. Private group tastings are also available. Rather swirl and sip in the privacy of your own home? Pick up some bottles to go in the informal shop.\u003c/p>\n\n",
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"excerpt": "Neighborhood wine bars abound in the Bay Area, but a pair of sommeliers have anted up and raised the bar with Ungrafted.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nNeighborhood wine bars abound in the Bay Area—and because San Francisco is so, well, San Francisco, there are many \u003ca href=\"https://www.7x7.com/perfect-san-francisco-wine-bar-2598178745.html\">truly good options\u003c/a> for snooty sophisticated wine drinkers to choose from when the yen strikes to crack a bottle of something nice, even if it is only a Monday night.\u003c/p>\n\u003cp>So if you're going to open a wine bar in the city, you better make it good. Enter couple Rebecca Fineman and Chris Gaither, a pair of sommeliers who've anted up and raised the bar with Ungrafted, their new spot in the Dogpatch.\u003c/p>\n\u003cfigure id=\"attachment_133165\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-8.jpg\" alt=\"Take a seat for an elevated drink at the long copper bar.\" width=\"980\" height=\"653\" class=\"size-full wp-image-133165\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-8.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-8-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-8-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-8-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Take a seat for an elevated drink at the long copper bar. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Between the two of them, Fineman and Gaither (who met at a wine exam) have worked at Spruce, Ame, Octavia, and Gary Danko; she's a Master Sommelier, in fact—one of only 249 in the world and among just 25 women Master Sommeliers in the United States. Impressive much?\u003c/p>\n\u003cp>When it came to pouring out ideas for Ungrafted, a few key things mattered most: a carefully curated selection of wines, seriously delicious food pairings, and a laid-back atmosphere that would appeal to the local community making it a chill spot to hang out.\u003c/p>\n\u003cp>SF-based \u003ca href=\"https://www.matthollis.com/\">MH Architects\u003c/a> were tasked with remodeling the Third Street space that once housed Poco Dolce Chocolates. You'll find an industrial-sleek glass-walled wine cellar and a mezzanine seating area that overlooks the space—a gilded mural of twisting tree branches adds a bit of elegant whimsy.\u003c/p>\n\u003cfigure id=\"attachment_133166\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-1-1.jpg\" alt=\"Gilded art by Twin Walls Mural Co. are already Ungrafted's signature photo op.\" width=\"980\" height=\"653\" class=\"size-full wp-image-133166\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Gilded art by Twin Walls Mural Co. are already Ungrafted's signature photo op. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>So what's pouring? Think unexpected labels at terrific values. \"We are very hands-on when it comes to choosing wines for our list,\" says Fineman. \"We taste a lot of wines. Our main two criteria are deliciousness and bang for the buck—wines that taste a lot more expensive than they are. For wines by the glass, we are additionally on the hunt for the wines that taste great when they are first opened, without needing an hour to air out.\"\u003c/p>\n\u003cfigure id=\"attachment_133167\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-2-1.jpg\" alt=\"The scallop ceviche is a well-balanced, light bite with a few slices of spicy chile, pickled shallots for a hint of acid, and crunchy nori chips.\" width=\"980\" height=\"653\" class=\"size-full wp-image-133167\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The scallop ceviche is a well-balanced, light bite with a few slices of spicy chile, pickled shallots for a hint of acid, and crunchy nori chips. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As for the really good food, Ungrafted has employed the talents of chef Robert Vallejos (B Patisserie, Spruce and Manresa), whose menu of both small and entree-size plates leans on French techniques with street food–inspired flavors, all designed as ideal accompaniments to the vino. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dip your mother-of-pearl spoon into Tsar Nicolai caviar served with mini arepas and crema, or go for the fresh scallop ceviche served with crunchy nori chips. On the heartier side of things are a pretty decadent buttermilk fried chicken with a biscuit (we challenge you to recall the last time you ate that in a wine bar) and octopus adobo.\u003c/p>\n\u003cfigure id=\"attachment_133169\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-4-1.jpg\" alt=\"We didn't see this coming: fried chicken, topped with creole spices and paired with a thick buttery biscuit, is available in two pieces or four.\" width=\"980\" height=\"653\" class=\"size-full wp-image-133169\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">We didn't see this coming: fried chicken, topped with creole spices and paired with a thick buttery biscuit, is available in two pieces or four. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nervous about choosing that perfect wine pairing? The couple rallied their network and hired a full team of sommeliers; in other words, Ungrafted has arguably the most knowledgeable wine team in town. Let them show you the way with great recommendations.\u003c/p>\n\u003cp>\"Chris and I meet guests all the time who tell us that they are afraid to speak to a sommelier because they don't want to be pressured into spending more than they'd like,\" Fineman says. \"We always tell them that that is exactly the reason they should be taking to a sommelier. We know the list better than anyone, and can easily find the wine you'll want to drink for the price you'll want to spend.\"\u003c/p>\n\u003cfigure id=\"attachment_133170\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-5-1.jpg\" alt=\"Skip traditional dessert wines like port or sherry and cap your night with a glass of Rivesaltes Ambré Domaine Fontanel—a rich, caramel-y wine with notes of dried apricots and candied orange peel.\" width=\"980\" height=\"653\" class=\"size-full wp-image-133170\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Skip traditional dessert wines like port or sherry and cap your night with a glass of Rivesaltes Ambré Domaine Fontanel—a rich, caramel-y wine with notes of dried apricots and candied orange peel. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>Want to dive deeper? Pop in for Monday night blind tasting flights where you can sample a variety of wines and take tasting notes with your server. Private group tastings are also available. Rather swirl and sip in the privacy of your own home? Pick up some bottles to go in the informal shop.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
"title": "Secret Menus and Pop-Ups to Honor San Francisco's Filipino Food Scene",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n[aside postID=\"news_109044,bayareabites_113629\"]\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n[aside postID=\"bayareabites_130235,checkplease_19979\"]\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Celebrate the past, present and future of Filipino cuisine with Kulinary Confidential: a delicious two-week exploration of the SoMa Pilipinas Filipino Cultural Heritage District.",
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"description": "Celebrate the past, present and future of Filipino cuisine with Kulinary Confidential: a delicious two-week exploration of the SoMa Pilipinas Filipino Cultural Heritage District.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Did you know the SOMA district in San Francisco is the Filipino Cultural Heritage district?\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn \u003ca href=\"https://caamedia.org/blog/2016/10/05/filipino-americans-make-a-new-name-for-their-san-francisco-neighborhood/\">April 2016\u003c/a>, former mayor Ed Lee and the city’s Board of Supervisors recognized the need to preserve “the living landmark that is the Filipino community in the South of Market neighborhood and established the SoMa Pilipinas Filipino Cultural Heritage District.” Since then, community organizers have worked hard to make the existing Filipino community more visible to the rest of the Bay Area.\u003c/p>\n\u003cfigure id=\"attachment_133042\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133042\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg\" alt=\"Dinuguan from Manila Bowl\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Dinuguan_Manila-Bowl_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Dinuguan from Manila Bowl \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That's where Desi Danganan, the executive director of Kultivate Labs, a local non-profit business accelerator, comes in. One of his team’s first projects to promote Filipino culture, food and art was a carefully curated night market festival called UNDISCOVERED SF that first launched in August 2017. It became a monthly summer festival, but, if you look at UNDISCOVERED SF’s \u003ca href=\"https://www.facebook.com/undiscoveredsf/\">social media presence\u003c/a> today, you’ll see that is has been taken over by a special event called Kulinary Confidential.\u003c/p>\n\u003cp>When asked for more details, Danganan explained, “Kulinary Confidential is a delicious way to explore the incredible Filipino food scene that exists in our city. The Bay Area is home to the largest population of Filipinos in the country, and there’s so much undiscovered culinary talent here. These chefs are pushing the boundaries of Filipino cuisine and reinterpreting it a uniquely Filipino-American perspective.”\u003c/p>\n\u003cfigure id=\"attachment_133043\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133043\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg\" alt=\"Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri.\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Mystery-Bag_Sarap-Shop_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Sarap Shop’s Mystery bag will include their signature Halo Halo Milk Tea and a mystery flavor of onigiri. \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With participation from 7 restaurants and 16 chefs, this two-week affair will showcase the vibrant flavors of the Philippines through two self-guided food crawls featuring secret, off-menu dishes chosen by the chefs themselves. You could munch on Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003ca href=\"http://www.littleskilletsf.com/\">Little Skillet\u003c/a> or try your luck with the Mystery Bag at \u003ca href=\"https://thesarapshop.com/\">Sarap Shop\u003c/a> — just 2 out of 8 options available to passport holders!\u003c/p>\n\u003cp>You might know a thing or two about lumpia, sisig, and other delicious Filipino fare but the tasting passport will help you dive into the cuisine with a little help from chefs and their special off-the-menu items. After all, what better way to learn about another culture than through their cuisine? Plus, each week has a different lineup of participating restaurants and secret dishes to keep things fresh. To keep the messaging concise, all of the participating restaurants and pop-up dinners are located within \u003ca href=\"https://www.somapilipinas.org/\">SOMA Pilipinas\u003c/a>, San Francisco’s Filipino cultural district.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: You can ONLY get the secret menu items by redeeming purchased passport tickets.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_133044\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133044\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg\" alt=\"Lechon Kawali tacos from Mestiza\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W1_Lechon-Kawali-Tacos_Mestiza_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Lechon Kawali tacos from Mestiza \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be 6 pop-up dinners where chefs will show off their creative interpretations of Filipino cuisine, like an elegant, modern Filipino tasting menu from \u003ca href=\"https://www.pinoyheritage.com/\">Pinoy Heritage\u003c/a>’s Chef Francis Ang or a flavorful Filipino and Japanese mashup from \u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/ox-and-tigerpop-up-dinner\">Ox & Tiger\u003c/a> chefs EJ Macayan and Hitomi Wada.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTasting passports clock in at $48 and pop-up meal tickets range from $65-90. \u003ca href=\"http://www.undiscoveredsf.com/kc-ticket-page\">You can purchase your tickets here\u003c/a>. Go eat some delicious food and feel good while doing so because 5% of ticket sales go to Balboa High School’s Tagalog immersion trip! Thanks in part to donations, 20+ students will go to the Philippines to learn about their cultural roots and practice Tagalog.\u003c/p>\n\u003cp>Check it out and make sure to give feedback to the team! “If the participating chefs and public are happy and our efforts are helping to energize the conversation about Filipino food in the Bay Area, then I don’t see why we wouldn’t do this again. I can imagine us doing more thematic events like an all ube Kulinary Confidential,” says Danganan. An all ube tasting event? Sign me up.\u003c/p>\n\u003cp>See below for the full list of secret menu items and pop-up dinners.\u003c/p>\n\u003ch2>Secret Menu Items\u003c/h2>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 1 (April 1-7)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Lechon Kawali Tacos & Coconut Horchata at \u003c/span>\u003ca href=\"https://www.mestizasf.com/\">\u003cb>Mestiza \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(crispy pork belly tacos)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Dinuguan at\u003c/span>\u003ca href=\"https://manilabowl.com/\">\u003cb> Manila Bowl \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(pork blood stew with rice cakes)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Filipino Fried Chicken at \u003c/span>\u003ca href=\"https://www.facebook.com/alchemysf/\">\u003cb>Alchemy\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\"> x SFC Christian Ciscle (pineapple mochi, spiced batter, soy chile sauce)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Mystery Bag at \u003c/span>\u003cb>Sarap Shop\u003c/b>\u003cspan style=\"font-weight: 400\"> (Sarap’s signature Halo Halo Milk Tea and a mystery flavor of onigiri)\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>\u003cspan style=\"font-weight: 400\">Week 2 (April 8-14)\u003c/span>\u003c/i>\u003c/p>\n\u003col>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Escabeche at \u003c/span>\u003cb>Alchemy\u003c/b>\u003cspan style=\"font-weight: 400\"> (\u003c/span>\u003cspan style=\"font-weight: 400\">coconut vinegar marinated fried chicken thigh, calamansi tartar sauce, cabbage, tomato salad)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Chicken Afritada at \u003c/span>\u003ca href=\"https://www.yelp.com/biz/jt-restaurant-san-francisco\">\u003cb>JT’s \u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400\">(chicken tomato and vegetable stew)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Toyomansi-glazed Fried Chicken & Pandan Mochi Waffle at \u003c/span>\u003cb>Little Skillet\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Adobo Carnitas with Dirty Rice at \u003c/span>\u003ca href=\"https://www.senorsisig.com/\">\u003cb>Senor Sisig \u003c/b>\u003c/a>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_133046\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-133046\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg\" alt=\"Adobo Carnitas with Dirty Rice\" width=\"1600\" height=\"1068\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KC-W2_Adobo-Carnitas-with-Dirty-Rice_Senor-Sisig_credit-Albert-Law-1200x801.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Adobo Carnitas with Dirty Rice \u003ccite>(Albert Law)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pop-Up Dinners\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 1: Rod Reyes of \u003c/span>\u003ca href=\"https://www.facebook.com/Baryakitchen/\">\u003cb>Barya Kitchen\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">5-course meal of classic Filipino dishes with a modern spin at Copyright Cocktail Kitchen, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 6: EJ Macayan + Hitomi Wada of \u003c/span>\u003cb>Ox & Tiger\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">6-course meal fusing Filipino and Japanese flavors at Joint Venture, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 7: Marc Pescon of\u003c/span>\u003ca href=\"http://www.undiscoveredsf.com/kc-tickets/aliwang-lutu-pop-up-dinner-xs3kb\">\u003cb> Aliwang Lutu\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">3-course Filipino ‘Kamayan’ with a French twist at Executive Order, $90\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 8: Yana Gilbuena of\u003c/span>\u003ca href=\"http://saloseries.com/\">\u003cb> Salo Series\u003c/b>\u003c/a> \u003cb>+ author of \u003c/b>\u003cb>\u003ci>No Forks Given\u003c/i>\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Family-style ‘Kamayan’ spread of 6 dishes featuring island-inspired flavors at Mestiza, $70\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 13: Francis Ang of \u003c/span>\u003cb>Pinoy Heritage\u003c/b>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">8-course modern Filipino at Picnic on Third, $80\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">April 14: Aileen Suzara of\u003c/span>\u003ca href=\"https://www.facebook.com/sariwakitchen/\">\u003cb> Sariwa\u003c/b>\u003c/a>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003cspan style=\"font-weight: 400\">Meal will highlight the deep influences of Indian influences on Filipino flavors and show a contemporary take on Aileen’s blended roots at Mestiza, $65\u003c/span>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Want to Support Female-Owned Eateries? Here's a Bay Area List",
"title": "Want to Support Female-Owned Eateries? Here's a Bay Area List",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Continuing our tradition of honoring top female talents in the Bay Area, we are continuing \u003ca href=\"https://www.kqed.org/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day\">2016 guide\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants\"> 2017 guide\u003c/a> with another write up featuring some of the women in the Bay Area food industry who are really impressing us and making an impact in the community. From chefs to food advocates to restaurateurs, there are women shaping what we eat and drink and how we do it.\u003cbr>\n[aside postID=\"bayareabites_132755\" label=\"Women to Watch: Cannabis\"]\u003cbr>\nSadly, women make up a good chunk of the entry-level workforce in the food industry but are underrepresented across the board above this level — not to mention the low number of women of color in the industry overall. Luckily, there are successful women in the food industry who are champions for their peers, and their stories and advice are powerful for other women who want to follow in their footsteps. Additionally, there are organizations like\u003ca href=\"https://womenchefs.org/\"> Women Chefs & Restaurateurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> that have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>For Women’s History Month, you can help these local, hardworking women by putting your money where your mouth is and going to support a female-led or owned business. Please note, this guide does not include every female-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a>.\u003c/p>\n\u003ch2>Guadalupe Guerrero\u003c/h2>\n\u003cp>\u003cb>El Pipila\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Qi13rdU9xtA2\">889 Brannan St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\n\u003cp>https://youtu.be/LrmNf1VIGUY\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You may have heard of \u003ca href=\"https://www.elpipila.com/\">El Pipila\u003c/a>’s Guadalupe Guerrero from our digital series, Taste This. La Cocina is a non-profit incubator that has taught and guided many low-income entrepreneurs like Guerrero how to start and maintain a small business in the Bay Area, one of the most challenging culinary landscapes in the country. Guerrero built her catering business with their help, and her brick and mortar restaurant by the same name just opened at the end of last year. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with her two daughters Brenda and Alejandra, Guerrero shares family dishes from her hometown, Guanajuato, in Mexico, like her extremely popular pozole verde, enchiladas, carnitas, and chile rellenos.\u003c/span>\u003c/p>\n\u003ch2>Lalita Souksamlane & Wassana Korkheiola\u003c/h2>\n\u003cp>\u003cb>Lao Table\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/qyK4Dn4JMbC2\">149 2nd St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94105\u003c/p>\n\u003cp>\u003cb>Osha Thai\u003c/b>\u003cbr>\n\u003ca href=\"http://oshathai.com/\">See website for all locations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132985\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/lao-table.jpg\" alt=\"A dinner spread at Lao Table\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">A dinner spread at Lao Table \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to a \u003c/span>\u003ca href=\"https://www.sfgate.com/restaurants/article/Osha-Thai-s-sisterhood-of-success-3202814.php\">\u003cspan style=\"font-weight: 400\">2010 SFGATE article\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, “When sisters Wassana Korkhieola and Lalita Souksamlane needed a name for their Thai restaurant in the Tenderloin, they went with the royal Thai word for \"delicious.\"” At that point, Osha Thai was a certified empire with locations throughout San Francisco. This year, Osha Thai will be celebrating 23 years in the fall — an impressive achievement in the Bay Area where restaurants tend to come and go. \u003c/span>\u003cbr>\n[aside postID=\"bayareabites_132854\" label=\"Women-Led Businesses at the Farmers Market\"]\u003cbr>\n\u003cspan style=\"font-weight: 400\">The two sisters immigrated from Thailand in their 20s and opened Osha Thai in 1996 — and they have been deeply involved in every aspect of their restaurant empire since then, from the interior design to the menu. In fact, Chef Souksamlane uses many of her father’s original recipes on the menu for both Osha Thai and \u003ca href=\"http://laotablesf.com/\">Lao Table.\u003c/a> \u003c/span>\u003c/p>\n\u003ch2>Dominica Rice Cisneros\u003c/h2>\n\u003cp>\u003cb>Cosecha\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oV762AKcHQ12\">907 Washington St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=kMzvLA1mLb0\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you look up Dominica Rice-Cisneros, you’ll find on her website that she is “a chef, entrepreneur, mother, wife, community activist and urban gardener who believes that every single person deserves access to high-quality foods.” She has been cooking for over 30 years, and, in 2017, she was inducted into Les Dames d'Escoffier, San Francisco, a philanthropic group of women leaders in the fields of food, fine beverage and hospitality. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mentored by a notable female chef (Alice Waters) herself, Rice-Cisneros is a champion for females in the food industry and believes in providing career opportunities for local women in the Bay Area. At her California-Mexican café \u003ca href=\"http://www.cosechacafe.com/\">Cosecha\u003c/a>, she hires many mothers and helps them make it work. In \u003ca href=\"https://www.berkeleyside.com/2018/05/11/working-moms-in-east-bay-food-scene\">a Berkeleyside interview\u003c/a>, she shared that “her hope is that all women can work to let go of the unnecessary burden of feeling they need to take care of everything and everyone.”\u003c/span>\u003c/p>\n\u003ch2>Fernay McPherson\u003c/h2>\n\u003cp>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cbr>\nThe Public Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PgGubgdLHt12\">5959 Shellmound St.\u003c/a>\u003cbr>\nEmeryville, California\u003cbr>\n94608\u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-129780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like El Pipila's Guadalupe, Fernay McPherson is a La Cocina success story, and her rosemary fried chicken is pretty legendary. Her family moved to California around the time when the Fillmore was booming as the “Harlem of the West,” and McPherson hopes one day that Minnie Bell's can find a place in the Fillmore, bringing back that vibrant heyday. For now, you can find her at the Emeryville Public Market.\u003cbr>\n[aside postID=\"bayareabites_131944\" align=\"left\" label=\"Delicious Wild Blueberry Lemon Tart\"]\u003cbr>\nTalk about family comfort food! McPherson's late grandmother Lillie Bell and her great aunt Minnie (the namesakes of Minnie Bell’s) taught her how to cook her family’s soul food recipes and inspired her to be a chef. Along with crispy, delectable rosemary fried chicken, you can get three-cheese mac & cheese with Parmesan, fontina and cheddar, cornbread and other tasty sides at the Minnie Bell’s Soul Food Movement stand.\u003c/p>\n\u003ch2>Beth Novak Milliken & Lindy Novak\u003c/h2>\n\u003cp>\u003cb>Spottswoode\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vPgRaEsq63p\">1902 Madrona Ave.\u003c/a>\u003cbr>\nSt Helena, CA\u003cbr>\n94574\u003c/p>\n\u003cfigure id=\"attachment_132988\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-132988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg\" alt=\"Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1200x800.jpg 1200w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">From the very beginning, \u003ca href=\"https://www.spottswoode.com/\">Spottswoode\u003c/a> was found and led by talented women. Mary Novak took over the vineyard after her husband’s death in 1977 and successfully completed her first harvest soon after, selling grapes to local vintners. Her daughters joined Novak (Beth in 1987 and Lindy in 1992) and, together, the trio established Spottswoode as one of Napa Valley’s most esteemed multigenerational family estates. They are known for their Cabernet Sauvignon, and, according to Check, Please! Bay Area host Leslie Sbrocco's \u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">wine notes from Season 11's premiere\u003c/a>, it \"is rightly celebrated for its elegance and ageworthiness.\"\u003c/span>\u003cbr>\n[aside postID=\"bayareabites_131469\" label=\"Ancho Chili and Chocolate Braised Short Ribs\"]\u003cbr>\n\u003cspan style=\"font-weight: 400\">Spottswoode has made an enduring commitment to stewardship over the years by adopting solar energy, spearheading the restoration of Spring Creek, annually contributing 1% of winery profits to environmental causes through 1% for the Planet, and making notable contributions to the Land Trust of Napa County, Garden Conservancy, Yosemite Conservancy, and the Trust for Public Land. Today, Beth is Spottswoode’s President & CEO, and Lindy is its Marketing Ambassador. They carry on their mother’s legacy with their families (and Pete, the family labrador and Chief Greeter at Spottswoode).\u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For more eateries to visit during Women's History Month, see below.\u003c/p>\n\u003ch2>\u003cb>San Francisco\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.frances-sf.com/\">\u003cspan style=\"font-weight: 400\">Frances\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.octavia-sf.com/\">\u003cspan style=\"font-weight: 400\">Octavia\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://bpatisserie.com/\">\u003cspan style=\"font-weight: 400\">b.patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Belinda Leong, head pastry chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://frenchsoulfood.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s French Soul Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.libbyjane.com/\">\u003cspan style=\"font-weight: 400\">Libby Jane\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://brendasmeatandthree.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s Meat & Three\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19180/check-please-bay-area-reviews-roccos-cafe-maybecks-brendas-french-soul-food\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://statebirdsf.com/\">\u003cspan style=\"font-weight: 400\">State Bird Provisions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, pastry chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://theprogress-sf.com/\">\u003cspan style=\"font-weight: 400\">the Progress\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.calarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Cala\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gabriela Cámara, chef\u003c/span> (\u003ca href=\"https://www.kqed.org/checkplease/18482/check-please-bay-area-reviews-cala-moss-beach-distillery-rocker-oysterfellers-kitchen-saloon\">\u003cb>Watch Check, Please! Bay Area review,\u003c/b>\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\"> \u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.boulevardrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Boulevard\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.prospectsf.com/\">\u003cspan style=\"font-weight: 400\">Prospect\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef, Pamela Mazzola, chef & partner, Kathy King, partner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.a16pizza.com/\">\u003cspan style=\"font-weight: 400\">A16\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicolette Manescalchi, chef, Shelley Lindgren, wine director\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cspan style=\"font-weight: 400\">Foreign Cinema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gayle Pirie, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://daflora.com/\">\u003cspan style=\"font-weight: 400\">Da Flora\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen McMahon, chef & co-owner (\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.jardiniere.com/\">\u003cspan style=\"font-weight: 400\">Jardinière\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Traci Des Jardins, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://auntieaprils.net/\">\u003cspan style=\"font-weight: 400\">Auntie April’s\u003c/span>\u003c/a> \u003cspan style=\"font-weight: 400\">(Link does not work)\u003c/span>\u003cspan style=\"font-weight: 400\">: April Spears, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.rtrotisserie.com/\">\u003cspan style=\"font-weight: 400\">RT Rotisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://kinkhao.com/index.html\">\u003cspan style=\"font-weight: 400\">Kin Khao\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Pim Techamuanvivit, chef & owner \u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.medianochesf.com/\">\u003cspan style=\"font-weight: 400\">Media Noche\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Madelyn Markoe, co-owner, Jessie Barker, co-owner,\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.ateliercrenn.com/\">\u003cspan style=\"font-weight: 400\">Atelier Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.petitcrenn.com/\">\u003cspan style=\"font-weight: 400\">Petit Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/2902/brown-sugar-kitchen-restaurant-info\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://piccino.com/\">\u003cspan style=\"font-weight: 400\">Piccino\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sher Rogat and Margherita Stewart Sagan, co-owners\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.besharamrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Besharam\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Heena Patel, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://internationalsmoke.com/\">\u003cspan style=\"font-weight: 400\">International Smoke\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ayesha Curry, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.locandasf.com/\">\u003cspan style=\"font-weight: 400\">Locanda\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Stoll, co-owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://barzotto.com/\">\u003cspan style=\"font-weight: 400\">Barzotto\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Michelle Minori, chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elpipila.com/\">\u003cspan style=\"font-weight: 400\">El Pipila\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Guadalupe Guerrero, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://dynamodonut.com/\">\u003cspan style=\"font-weight: 400\">Dynamo Donut and Coffee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sara Spearin, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://oshathai.com/\">\u003cspan style=\"font-weight: 400\">Osha Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://laotablesf.com/\">\u003cspan style=\"font-weight: 400\">Lao Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://greensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Greens:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Denise St. Onge, chef (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7754/greens-restaurant-info\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zunicafe.com/\">\u003cspan style=\"font-weight: 400\">Zuni Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: founded by Judy Rodgers\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.threebabesbakeshop.com/\">\u003cspan style=\"font-weight: 400\">Three Babes Bakeshop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lenore Estrada, co-founder & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.gardenias-sf.com/\">\u003cspan style=\"font-weight: 400\">Gardenias\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dana Tommasino, co-owner and chef, Margie Conrad, co-owner and wine director\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19281/check-please-bay-area-reviews-bucks-of-woodside-noodles-pho-me-gardenias-restaurant\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elsursf.com/\">\u003cspan style=\"font-weight: 400\">El Sur\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Marianne Despres, owner & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.smittenicecream.com/\">\u003cspan style=\"font-weight: 400\">Smitten Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Robyn Sue Fisher, owner and chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.garibaldisrestaurant.com/\">Garibaldi's\u003c/a>: Cate Mason, owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Nightbird:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Kim Alter, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.marlabakery.com/\">\u003cspan style=\"font-weight: 400\">Marla Bakery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Amy Brown, chef and co-owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/16781/watch-check-please-bay-area-review-papillon-marla-bakery-la-viga-restaurant\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://thefrontporchsf.com/\">\u003cspan style=\"font-weight: 400\">The Front Porch:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Josephine White, co-owner \u003cb>\u003ca href=\"https://www.kqed.org/checkplease/335/the-front-porch-restaurant-info\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.blackjetbakingco.com/\">\u003cspan style=\"font-weight: 400\">Black Jet Baking Co.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gillian Shaw, owner & head baker\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.theriddlersf.com/\">\u003cspan style=\"font-weight: 400\">The Riddler\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Pelka, owner, Zoe Deeg, chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hayesstreetgrill.com/\">Hayes Street Grill\u003c/a>: Patricia Unterman, founder and co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://marlowesf.com/\">\u003cspan style=\"font-weight: 400\">Marlowe:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and partner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://parktavernsf.com/\">\u003cspan style=\"font-weight: 400\">Park Tavern:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7890/park-tavern-restaurant-info\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://thecavaliersf.com/\">\u003cspan style=\"font-weight: 400\">The Cavalier\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://petitmarlowesf.com/\">\u003cspan style=\"font-weight: 400\">Petite Marlowe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://leossf.com/\">\u003cspan style=\"font-weight: 400\">Leo's Oyster Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://bussabasf.com/\">Bussaba\u003c/a>: Ning Ariya, owner and executive chef\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/our-story/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://biniskitchen.com/about/\">\u003cspan style=\"font-weight: 400\">Bini's Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Binita Pradhan, chef and owner \u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>East Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.chezpanisse.com/intro.php\">\u003cspan style=\"font-weight: 400\">Chez Panisse\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Alice Waters, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://salutemarinabay.com/\">\u003cspan style=\"font-weight: 400\">Salute e Vita Ristorante\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Menbu Akililu, owner (Richmond)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\">\u003cspan style=\"font-weight: 400\">Guerilla Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli>Tay Ho Oakland: Denise Ho, chef & owner (Oakland) \u003cstrong>(\u003ca href=\"https://youtu.be/AP2uAflVp-Y\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/strong>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lannathailivermore.com/\">\u003cspan style=\"font-weight: 400\">Lanna Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Prakin Gamble, chef & owner (Livermore)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.cosechacafe.com/\">\u003cspan style=\"font-weight: 400\">Cosecha\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominica Rice Cisneros, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cspan style=\"font-weight: 400\">The Cook and Her Farmer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Romney Steele, chef & co-owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.souleyvegan.com/home.html\">\u003cspan style=\"font-weight: 400\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tamearra Dyson, chef & owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nyumbai.com/#new-page-1\">\u003cspan style=\"font-weight: 400\">Nyum Bai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nite Yun, chef & owner (Emeryville)\u003c/span>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\"> (\u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400\">Minnie Bell's Soul Movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Fernay McPherson, owner and chef (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.angelineskitchen.com/\">Angeline's Louisiana Kitchen\u003c/a>: Tempe Minaga-Teves, co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.shakewelloakland.com/#home-section\">\u003cspan style=\"font-weight: 400\">Shakewell\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Biesty, chef & co-owner (Oakland) (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17372/check-please-bay-area-reviews-flatiron-shakewell-firenze-by-night\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400\">Miss Ollie's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Kirnon, chef and owner (Oakland)\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.reemscalifornia.com/\">\u003cspan style=\"font-weight: 400\">Reem's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.dyafaoakland.com/\">\u003cspan style=\"font-weight: 400\">Dyafa\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.honoremeryville.com/\">\u003cspan style=\"font-weight: 400\">Honor Kitchen + Cocktails\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lara Trupelli, co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://copperspoonoakland.com/\">\u003cspan style=\"font-weight: 400\">Copper Spoon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Carmen Anderson & Vita Simone Strauss, co-owners (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19220/check-please-bay-area-reviews-la-marcha-tapas-bar-arun-thai-copper-spoon-cocktails-kitchen\">\u003cb>(Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nidooakland.com/\">\u003cspan style=\"font-weight: 400\">Nido Kitchen & Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Silvia McCollow, chef and co-owner (Oakland) (\u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Villalobos, Lea Redmond, Sandra Davis, co-owners (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/fobkitchen/\">\u003cspan style=\"font-weight: 400\">FOB Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brandi Dulce, co-owner, Janice Dulce, co-owner and chef (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.brazilianbreads.com/\">\u003cspan style=\"font-weight: 400\">Brazilian Breads\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Delvira Rodrigues, chef and owner (Berkeley) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/zazzifoods/\">\u003cspan style=\"font-weight: 400\">Zazzi Foods\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cassandra Chen, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://moussakakitchen.com/\">\u003cspan style=\"font-weight: 400\">Moussaka Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nilgun Boyar, owner & chef, Nildan Boyar, chef (San Leandro)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>South Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pastamoon.com/\">\u003cspan style=\"font-weight: 400\">Pasta Moon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kim Levin, chef & owner (Half Moon Bay)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\">\u003cspan style=\"font-weight: 400\">Flea Street Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jesse Ziff Cool, chef & owner (Menlo Park)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.tobangkoreanbbq.com/menu/\">\u003cspan style=\"font-weight: 400\">To Bang Korean BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ji Yeon Kim, owner (Santa Clara)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://tamarinerestaurant.com/\">\u003cspan style=\"font-weight: 400\">Tamarine Restaurant and Gallery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, chef & co-owner (Palo Alto)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.adegarest.com/\">\u003cspan style=\"font-weight: 400\">Adega\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jessica Carreira, pastry chef (San Jose)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://birddogpa.com/#\">\u003cspan style=\"font-weight: 400\">Bird Dog\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Serena Chow, pastry chef, Emily Perry Wilson, co-owner (Palo Alto) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://sumikagrill.com/\">\u003cspan style=\"font-weight: 400\">Sumika\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kuniko Ozawa, chef and co-owner (Los Altos) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.zareensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Zareen’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Zareen Khan, chef and owner (Mountain View and Palo Alto)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.manresabread.com/\">\u003cspan style=\"font-weight: 400\">Manresa Bread\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Avery Ruzicka, head baker and owner (Los Altos, Los Gatos and Campbell)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.frostcupcakefactory.com/\">Frost Cupcake Factory\u003c/a>: Andrea Buswell, owner (San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>North Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://mustardsgrill.com/\">\u003cspan style=\"font-weight: 400\">Mustards Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cindy Pawclyn, owner & chef (Napa)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.huaracheloco.com/\">\u003cspan style=\"font-weight: 400\">El Huarache Loco\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Veronica Salazar, chef & owner (Larkspur & San Francisco)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.copitarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Copita Tequileria y Comida\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Joanne Weir, owner (Sausalito)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\">\u003cspan style=\"font-weight: 400\">Tiburon Tavern\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Hongkham, chef (Tiburon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zazukitchen.com/\">\u003cspan style=\"font-weight: 400\">Zazu Kitchen & Farm\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Duskie Estes, chef and co-owner (Sebastopol)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.elmolinocentral.com/\">\u003cspan style=\"font-weight: 400\">El Molino Central\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Karen Taylor Waikiki, chef (Sonoma) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.spottswoode.com/\">\u003cspan style=\"font-weight: 400\">Spottswoode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Beth Novak Milliken & Lindy Novak, owners (St.\u003cbr>\nHelena)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://flourcraftbakery.com/\">Flour Craft Bakery & Cafe\u003c/a>: Heather Hardcastle, co-owner (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.thecharteroak.com/\">\u003cspan style=\"font-weight: 400\">The Charter Oak\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Katianna Hong, chef (St. Helena)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>: Samantha Rudd, owner, Amanda McCrossin, wine director (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.abcnapa.com/\">Alexis Baking Company\u003c/a>: Alexis Handelman, owner (Napa)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Support female-owned eateries in the Bay Area during Women's History Month and beyond.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Continuing our tradition of honoring top female talents in the Bay Area, we are continuing \u003ca href=\"https://www.kqed.org/bayareabites/107423/celebrating-bay-area-women-chefs-on-international-womens-day\">2016 guide\u003c/a> and \u003ca href=\"https://www.kqed.org/bayareabites/115723/celebrate-womens-history-month-at-these-women-owned-restaurants\"> 2017 guide\u003c/a> with another write up featuring some of the women in the Bay Area food industry who are really impressing us and making an impact in the community. From chefs to food advocates to restaurateurs, there are women shaping what we eat and drink and how we do it.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nSadly, women make up a good chunk of the entry-level workforce in the food industry but are underrepresented across the board above this level — not to mention the low number of women of color in the industry overall. Luckily, there are successful women in the food industry who are champions for their peers, and their stories and advice are powerful for other women who want to follow in their footsteps. Additionally, there are organizations like\u003ca href=\"https://womenchefs.org/\"> Women Chefs & Restaurateurs\u003c/a> and the \u003ca href=\"https://www.jamesbeard.org/womens-entrepreneurial-leadership-program\">James Beard Foundation's Women Entrepreneurial Leadership Program\u003c/a> that have been working to give more women resources to start their own restaurants and companies.\u003c/p>\n\u003cp>For Women’s History Month, you can help these local, hardworking women by putting your money where your mouth is and going to support a female-led or owned business. Please note, this guide does not include every female-owned restaurant, bar, bakery or pop-up in the whole Bay Area, so please feel free to add any favorites we may have missed by tagging us on social! You can find us on \u003ca href=\"https://www.facebook.com/bayareabites/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram\u003c/a>, or \u003ca href=\"https://twitter.com/bayareabites\">Twitter\u003c/a>.\u003c/p>\n\u003ch2>Guadalupe Guerrero\u003c/h2>\n\u003cp>\u003cb>El Pipila\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Qi13rdU9xtA2\">889 Brannan St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94103\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/LrmNf1VIGUY'\n title='//www.youtube.com/embed/LrmNf1VIGUY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">You may have heard of \u003ca href=\"https://www.elpipila.com/\">El Pipila\u003c/a>’s Guadalupe Guerrero from our digital series, Taste This. La Cocina is a non-profit incubator that has taught and guided many low-income entrepreneurs like Guerrero how to start and maintain a small business in the Bay Area, one of the most challenging culinary landscapes in the country. Guerrero built her catering business with their help, and her brick and mortar restaurant by the same name just opened at the end of last year. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Along with her two daughters Brenda and Alejandra, Guerrero shares family dishes from her hometown, Guanajuato, in Mexico, like her extremely popular pozole verde, enchiladas, carnitas, and chile rellenos.\u003c/span>\u003c/p>\n\u003ch2>Lalita Souksamlane & Wassana Korkheiola\u003c/h2>\n\u003cp>\u003cb>Lao Table\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/qyK4Dn4JMbC2\">149 2nd St.\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n94105\u003c/p>\n\u003cp>\u003cb>Osha Thai\u003c/b>\u003cbr>\n\u003ca href=\"http://oshathai.com/\">See website for all locations\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132985\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132985\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/lao-table.jpg\" alt=\"A dinner spread at Lao Table\" width=\"640\" height=\"640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/lao-table-128x128.jpg 128w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">A dinner spread at Lao Table \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to a \u003c/span>\u003ca href=\"https://www.sfgate.com/restaurants/article/Osha-Thai-s-sisterhood-of-success-3202814.php\">\u003cspan style=\"font-weight: 400\">2010 SFGATE article\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, “When sisters Wassana Korkhieola and Lalita Souksamlane needed a name for their Thai restaurant in the Tenderloin, they went with the royal Thai word for \"delicious.\"” At that point, Osha Thai was a certified empire with locations throughout San Francisco. This year, Osha Thai will be celebrating 23 years in the fall — an impressive achievement in the Bay Area where restaurants tend to come and go. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The two sisters immigrated from Thailand in their 20s and opened Osha Thai in 1996 — and they have been deeply involved in every aspect of their restaurant empire since then, from the interior design to the menu. In fact, Chef Souksamlane uses many of her father’s original recipes on the menu for both Osha Thai and \u003ca href=\"http://laotablesf.com/\">Lao Table.\u003c/a> \u003c/span>\u003c/p>\n\u003ch2>Dominica Rice Cisneros\u003c/h2>\n\u003cp>\u003cb>Cosecha\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/oV762AKcHQ12\">907 Washington St.\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94607\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/kMzvLA1mLb0'\n title='//www.youtube.com/embed/kMzvLA1mLb0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If you look up Dominica Rice-Cisneros, you’ll find on her website that she is “a chef, entrepreneur, mother, wife, community activist and urban gardener who believes that every single person deserves access to high-quality foods.” She has been cooking for over 30 years, and, in 2017, she was inducted into Les Dames d'Escoffier, San Francisco, a philanthropic group of women leaders in the fields of food, fine beverage and hospitality. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Mentored by a notable female chef (Alice Waters) herself, Rice-Cisneros is a champion for females in the food industry and believes in providing career opportunities for local women in the Bay Area. At her California-Mexican café \u003ca href=\"http://www.cosechacafe.com/\">Cosecha\u003c/a>, she hires many mothers and helps them make it work. In \u003ca href=\"https://www.berkeleyside.com/2018/05/11/working-moms-in-east-bay-food-scene\">a Berkeleyside interview\u003c/a>, she shared that “her hope is that all women can work to let go of the unnecessary burden of feeling they need to take care of everything and everyone.”\u003c/span>\u003c/p>\n\u003ch2>Fernay McPherson\u003c/h2>\n\u003cp>\u003cb>Minnie Bell’s Soul Food Movement\u003c/b>\u003cbr>\nThe Public Market\u003cbr>\n\u003ca href=\"https://goo.gl/maps/PgGubgdLHt12\">5959 Shellmound St.\u003c/a>\u003cbr>\nEmeryville, California\u003cbr>\n94608\u003c/p>\n\u003cfigure id=\"attachment_129780\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-129780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4696-new.jpg\" alt=\"Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4696-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fernay McPherson, the Chef-Owner of Minnie Bell’s Soul Movement. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like El Pipila's Guadalupe, Fernay McPherson is a La Cocina success story, and her rosemary fried chicken is pretty legendary. Her family moved to California around the time when the Fillmore was booming as the “Harlem of the West,” and McPherson hopes one day that Minnie Bell's can find a place in the Fillmore, bringing back that vibrant heyday. For now, you can find her at the Emeryville Public Market.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTalk about family comfort food! McPherson's late grandmother Lillie Bell and her great aunt Minnie (the namesakes of Minnie Bell’s) taught her how to cook her family’s soul food recipes and inspired her to be a chef. Along with crispy, delectable rosemary fried chicken, you can get three-cheese mac & cheese with Parmesan, fontina and cheddar, cornbread and other tasty sides at the Minnie Bell’s Soul Food Movement stand.\u003c/p>\n\u003ch2>Beth Novak Milliken & Lindy Novak\u003c/h2>\n\u003cp>\u003cb>Spottswoode\u003c/b>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/vPgRaEsq63p\">1902 Madrona Ave.\u003c/a>\u003cbr>\nSt Helena, CA\u003cbr>\n94574\u003c/p>\n\u003cfigure id=\"attachment_132988\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003cimg class=\"size-full wp-image-132988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg\" alt=\"Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\" width=\"1440\" height=\"960\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/cp1101-wine-1440x960-1200x800.jpg 1200w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003cfigcaption class=\"wp-caption-text\">Wines that guests drank on the set of the premiere episode of Check, Please! Bay Area season 11 included a Spottswoode Sauvignon Blanc.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">From the very beginning, \u003ca href=\"https://www.spottswoode.com/\">Spottswoode\u003c/a> was found and led by talented women. Mary Novak took over the vineyard after her husband’s death in 1977 and successfully completed her first harvest soon after, selling grapes to local vintners. Her daughters joined Novak (Beth in 1987 and Lindy in 1992) and, together, the trio established Spottswoode as one of Napa Valley’s most esteemed multigenerational family estates. They are known for their Cabernet Sauvignon, and, according to Check, Please! Bay Area host Leslie Sbrocco's \u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">wine notes from Season 11's premiere\u003c/a>, it \"is rightly celebrated for its elegance and ageworthiness.\"\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Spottswoode has made an enduring commitment to stewardship over the years by adopting solar energy, spearheading the restoration of Spring Creek, annually contributing 1% of winery profits to environmental causes through 1% for the Planet, and making notable contributions to the Land Trust of Napa County, Garden Conservancy, Yosemite Conservancy, and the Trust for Public Land. Today, Beth is Spottswoode’s President & CEO, and Lindy is its Marketing Ambassador. They carry on their mother’s legacy with their families (and Pete, the family labrador and Chief Greeter at Spottswoode).\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For more eateries to visit during Women's History Month, see below.\u003c/p>\n\u003ch2>\u003cb>San Francisco\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.frances-sf.com/\">\u003cspan style=\"font-weight: 400\">Frances\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.octavia-sf.com/\">\u003cspan style=\"font-weight: 400\">Octavia\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Melissa Perello, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://bpatisserie.com/\">\u003cspan style=\"font-weight: 400\">b.patisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Belinda Leong, head pastry chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://frenchsoulfood.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s French Soul Food\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.libbyjane.com/\">\u003cspan style=\"font-weight: 400\">Libby Jane\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://brendasmeatandthree.com/\">\u003cspan style=\"font-weight: 400\">Brenda’s Meat & Three\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brenda Buenviaje, chef & co-owner, and Libby Truesdell, co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19180/check-please-bay-area-reviews-roccos-cafe-maybecks-brendas-french-soul-food\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://statebirdsf.com/\">\u003cspan style=\"font-weight: 400\">State Bird Provisions\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, pastry chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://theprogress-sf.com/\">\u003cspan style=\"font-weight: 400\">the Progress\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicole Krasinski, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.calarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Cala\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gabriela Cámara, chef\u003c/span> (\u003ca href=\"https://www.kqed.org/checkplease/18482/check-please-bay-area-reviews-cala-moss-beach-distillery-rocker-oysterfellers-kitchen-saloon\">\u003cb>Watch Check, Please! Bay Area review,\u003c/b>\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/09/22/chef-gabriela-camaras-cala-brings-coastal-mexican-food-to-san-francisco/\"> \u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.boulevardrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Boulevard\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef & co-owner, Dana Younkin, chef, and Lisa Lu, pastry chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.prospectsf.com/\">\u003cspan style=\"font-weight: 400\">Prospect\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nancy Oakes, chef, Pamela Mazzola, chef & partner, Kathy King, partner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.a16pizza.com/\">\u003cspan style=\"font-weight: 400\">A16\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nicolette Manescalchi, chef, Shelley Lindgren, wine director\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.foreigncinema.com/\">\u003cspan style=\"font-weight: 400\">Foreign Cinema\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gayle Pirie, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://daflora.com/\">\u003cspan style=\"font-weight: 400\">Da Flora\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen McMahon, chef & co-owner (\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=k67ErJFdZ3Q\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.jardiniere.com/\">\u003cspan style=\"font-weight: 400\">Jardinière\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Traci Des Jardins, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=aqMaj2erTtQ\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://auntieaprils.net/\">\u003cspan style=\"font-weight: 400\">Auntie April’s\u003c/span>\u003c/a> \u003cspan style=\"font-weight: 400\">(Link does not work)\u003c/span>\u003cspan style=\"font-weight: 400\">: April Spears, chef & owner \u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9obIsLo2Sj0\">(\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.rtrotisserie.com/\">\u003cspan style=\"font-weight: 400\">RT Rotisserie\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef & co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://kinkhao.com/index.html\">\u003cspan style=\"font-weight: 400\">Kin Khao\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Pim Techamuanvivit, chef & owner \u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18170/check-please-bay-area-season-12-reviews-jannah-baghdad-by-the-bay-kin-khao-el-aguila-mexican-cuisine\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.medianochesf.com/\">\u003cspan style=\"font-weight: 400\">Media Noche\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Madelyn Markoe, co-owner, Jessie Barker, co-owner,\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.ateliercrenn.com/\">\u003cspan style=\"font-weight: 400\">Atelier Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17813/check-please-bay-area-reviews-tosca-cafe-nicks-next-door-atelier-crenn\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.petitcrenn.com/\">\u003cspan style=\"font-weight: 400\">Petit Crenn\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominique Crenn, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/2902/brown-sugar-kitchen-restaurant-info\">\u003cb>Watch Check Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://piccino.com/\">\u003cspan style=\"font-weight: 400\">Piccino\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sher Rogat and Margherita Stewart Sagan, co-owners\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.besharamrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Besharam\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Heena Patel, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://internationalsmoke.com/\">\u003cspan style=\"font-weight: 400\">International Smoke\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ayesha Curry, co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.locandasf.com/\">\u003cspan style=\"font-weight: 400\">Locanda\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Stoll, co-owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://barzotto.com/\">\u003cspan style=\"font-weight: 400\">Barzotto\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Michelle Minori, chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elpipila.com/\">\u003cspan style=\"font-weight: 400\">El Pipila\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Guadalupe Guerrero, chef & owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://dynamodonut.com/\">\u003cspan style=\"font-weight: 400\">Dynamo Donut and Coffee\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sara Spearin, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://oshathai.com/\">\u003cspan style=\"font-weight: 400\">Osha Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://laotablesf.com/\">\u003cspan style=\"font-weight: 400\">Lao Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lalita Souksamlane & Wassana Korkheiola, co-owners \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://greensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Greens:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Denise St. Onge, chef (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7754/greens-restaurant-info\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zunicafe.com/\">\u003cspan style=\"font-weight: 400\">Zuni Cafe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: founded by Judy Rodgers\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.threebabesbakeshop.com/\">\u003cspan style=\"font-weight: 400\">Three Babes Bakeshop\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lenore Estrada, co-founder & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.gardenias-sf.com/\">\u003cspan style=\"font-weight: 400\">Gardenias\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dana Tommasino, co-owner and chef, Margie Conrad, co-owner and wine director\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19281/check-please-bay-area-reviews-bucks-of-woodside-noodles-pho-me-gardenias-restaurant\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.elsursf.com/\">\u003cspan style=\"font-weight: 400\">El Sur\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Marianne Despres, owner & chef\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.smittenicecream.com/\">\u003cspan style=\"font-weight: 400\">Smitten Ice Cream\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Robyn Sue Fisher, owner and chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://www.garibaldisrestaurant.com/\">Garibaldi's\u003c/a>: Cate Mason, owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.nightbirdrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Nightbird:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Kim Alter, chef & owner \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.marlabakery.com/\">\u003cspan style=\"font-weight: 400\">Marla Bakery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Amy Brown, chef and co-owner (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/16781/watch-check-please-bay-area-review-papillon-marla-bakery-la-viga-restaurant\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://thefrontporchsf.com/\">\u003cspan style=\"font-weight: 400\">The Front Porch:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Josephine White, co-owner \u003cb>\u003ca href=\"https://www.kqed.org/checkplease/335/the-front-porch-restaurant-info\">(Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.blackjetbakingco.com/\">\u003cspan style=\"font-weight: 400\">Black Jet Baking Co.\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Gillian Shaw, owner & head baker\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.theriddlersf.com/\">\u003cspan style=\"font-weight: 400\">The Riddler\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Pelka, owner, Zoe Deeg, chef\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.hayesstreetgrill.com/\">Hayes Street Grill\u003c/a>: Patricia Unterman, founder and co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://marlowesf.com/\">\u003cspan style=\"font-weight: 400\">Marlowe:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and partner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://parktavernsf.com/\">\u003cspan style=\"font-weight: 400\">Park Tavern:\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/7890/park-tavern-restaurant-info\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://thecavaliersf.com/\">\u003cspan style=\"font-weight: 400\">The Cavalier\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://petitmarlowesf.com/\">\u003cspan style=\"font-weight: 400\">Petite Marlowe\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://leossf.com/\">\u003cspan style=\"font-weight: 400\">Leo's Oyster Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Weinberg, co-owner, Jennifer Puccio, chef and co-owner\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"http://bussabasf.com/\">Bussaba\u003c/a>: Ning Ariya, owner and executive chef\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.richtablesf.com/our-story/\">\u003cspan style=\"font-weight: 400\">Rich Table\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Rich, chef \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://biniskitchen.com/about/\">\u003cspan style=\"font-weight: 400\">Bini's Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Binita Pradhan, chef and owner \u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>East Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.brownsugarkitchen.com/\">\u003cspan style=\"font-weight: 400\">Brown Sugar Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Holland, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=BOUE6BeOsjQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.chezpanisse.com/intro.php\">\u003cspan style=\"font-weight: 400\">Chez Panisse\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Alice Waters, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://salutemarinabay.com/\">\u003cspan style=\"font-weight: 400\">Salute e Vita Ristorante\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Menbu Akililu, owner (Richmond)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=9cM4_mDYGCQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.yelp.com/biz/guerilla-cafe-berkeley\">\u003cspan style=\"font-weight: 400\">Guerilla Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Andrea Ali, chef & co-owner, Kobu Konte, co-owner, and Rachel Konte, co-owner (Berkeley)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=QjCJDQP1p-o\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli>Tay Ho Oakland: Denise Ho, chef & owner (Oakland) \u003cstrong>(\u003ca href=\"https://youtu.be/AP2uAflVp-Y\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/strong>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lannathailivermore.com/\">\u003cspan style=\"font-weight: 400\">Lanna Thai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Prakin Gamble, chef & owner (Livermore)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=JFZOxrG1UjM\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.cosechacafe.com/\">\u003cspan style=\"font-weight: 400\">Cosecha\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Dominica Rice Cisneros, chef & owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=kMzvLA1mLb0\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.thecookandherfarmer.com/\">\u003cspan style=\"font-weight: 400\">The Cook and Her Farmer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Romney Steele, chef & co-owner (Oakland)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=Mx0XLXBaVaI\"> (\u003cb>Watch Check, Please! Bay Area review) \u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.souleyvegan.com/home.html\">\u003cspan style=\"font-weight: 400\">Souley Vegan\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tamearra Dyson, chef & owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nyumbai.com/#new-page-1\">\u003cspan style=\"font-weight: 400\">Nyum Bai\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nite Yun, chef & owner (Emeryville)\u003c/span>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/10/noodle-soups-share-cambodian-culture-at-nyum-bai/\"> (\u003cb>Read BAB review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.minniebellssoul.com/\">\u003cspan style=\"font-weight: 400\">Minnie Bell's Soul Movement\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Fernay McPherson, owner and chef (Emeryville)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.angelineskitchen.com/\">Angeline's Louisiana Kitchen\u003c/a>: Tempe Minaga-Teves, co-owner\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.shakewelloakland.com/#home-section\">\u003cspan style=\"font-weight: 400\">Shakewell\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jen Biesty, chef & co-owner (Oakland) (\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/17372/check-please-bay-area-reviews-flatiron-shakewell-firenze-by-night\">\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.realmissolliesoakland.com/\">\u003cspan style=\"font-weight: 400\">Miss Ollie's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Sarah Kirnon, chef and owner (Oakland)\u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18127/check-please-bay-area-season-12-reviews-miss-ollies-mama-papa-lithuania-restaurant-bar-crudo\"> (\u003cb>Watch Check, Please! Bay Area review\u003c/b>\u003c/a>)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.reemscalifornia.com/\">\u003cspan style=\"font-weight: 400\">Reem's\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.dyafaoakland.com/\">\u003cspan style=\"font-weight: 400\">Dyafa\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Reem Assil, chef and co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.honoremeryville.com/\">\u003cspan style=\"font-weight: 400\">Honor Kitchen + Cocktails\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Lara Trupelli, co-owner (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://copperspoonoakland.com/\">\u003cspan style=\"font-weight: 400\">Copper Spoon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Carmen Anderson & Vita Simone Strauss, co-owners (Oakland) \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/19220/check-please-bay-area-reviews-la-marcha-tapas-bar-arun-thai-copper-spoon-cocktails-kitchen\">\u003cb>(Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.nidooakland.com/\">\u003cspan style=\"font-weight: 400\">Nido Kitchen & Bar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Silvia McCollow, chef and co-owner (Oakland) (\u003c/span>\u003cb>\u003ca href=\"https://www.kqed.org/checkplease/18039/check-please-bay-area-reviews-gold-mirror-italian-restaurant-the-plumed-horse-nido\">Watch Check, Please! Bay Area review\u003c/a>)\u003c/b>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.oesteoakland.com/\">\u003cspan style=\"font-weight: 400\">Oeste\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Anna Villalobos, Lea Redmond, Sandra Davis, co-owners (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/fobkitchen/\">\u003cspan style=\"font-weight: 400\">FOB Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Brandi Dulce, co-owner, Janice Dulce, co-owner and chef (Oakland)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.brazilianbreads.com/\">\u003cspan style=\"font-weight: 400\">Brazilian Breads\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Delvira Rodrigues, chef and owner (Berkeley) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.facebook.com/zazzifoods/\">\u003cspan style=\"font-weight: 400\">Zazzi Foods\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cassandra Chen, chef & owner (Berkeley)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://moussakakitchen.com/\">\u003cspan style=\"font-weight: 400\">Moussaka Kitchen\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Nilgun Boyar, owner & chef, Nildan Boyar, chef (San Leandro)\u003c/span>\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>South Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pastamoon.com/\">\u003cspan style=\"font-weight: 400\">Pasta Moon\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kim Levin, chef & owner (Half Moon Bay)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hBGOeh7RHlg\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.cooleatz.com/flea-st-cafe\">\u003cspan style=\"font-weight: 400\">Flea Street Café\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jesse Ziff Cool, chef & owner (Menlo Park)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=UZs1UvICNQQ\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.tobangkoreanbbq.com/menu/\">\u003cspan style=\"font-weight: 400\">To Bang Korean BBQ\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Ji Yeon Kim, owner (Santa Clara)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=2Av8QKQQjvA\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://tamarinerestaurant.com/\">\u003cspan style=\"font-weight: 400\">Tamarine Restaurant and Gallery\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Tanya Hyunh Hartley, co-owner, and Tammy Hyunh, chef & co-owner (Palo Alto)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=vwN5KBEThKw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.adegarest.com/\">\u003cspan style=\"font-weight: 400\">Adega\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Jessica Carreira, pastry chef (San Jose)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://birddogpa.com/#\">\u003cspan style=\"font-weight: 400\">Bird Dog\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Serena Chow, pastry chef, Emily Perry Wilson, co-owner (Palo Alto) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://sumikagrill.com/\">\u003cspan style=\"font-weight: 400\">Sumika\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Kuniko Ozawa, chef and co-owner (Los Altos) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.zareensrestaurant.com/\">\u003cspan style=\"font-weight: 400\">Zareen’s\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Zareen Khan, chef and owner (Mountain View and Palo Alto)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.manresabread.com/\">\u003cspan style=\"font-weight: 400\">Manresa Bread\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Avery Ruzicka, head baker and owner (Los Altos, Los Gatos and Campbell)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://www.frostcupcakefactory.com/\">Frost Cupcake Factory\u003c/a>: Andrea Buswell, owner (San Jose)\u003c/li>\n\u003c/ul>\n\u003ch2>\u003cb>North Bay\u003c/b>\u003c/h2>\n\u003cul>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://mustardsgrill.com/\">\u003cspan style=\"font-weight: 400\">Mustards Grill\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Cindy Pawclyn, owner & chef (Napa)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=C4dx4oQIFb4\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.huaracheloco.com/\">\u003cspan style=\"font-weight: 400\">El Huarache Loco\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Veronica Salazar, chef & owner (Larkspur & San Francisco)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=hdSUAA_tZuw\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.copitarestaurant.com/\">\u003cspan style=\"font-weight: 400\">Copita Tequileria y Comida\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Joanne Weir, owner (Sausalito)\u003c/span>\u003ca href=\"https://www.youtube.com/watch?v=fIfcqxUAvbY\"> (\u003cb>Watch Check, Please! Bay Area review)\u003c/b>\u003c/a>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://lodgeattiburon.com/amenities/tiburon-tavern/\">\u003cspan style=\"font-weight: 400\">Tiburon Tavern\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Annie Hongkham, chef (Tiburon)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://zazukitchen.com/\">\u003cspan style=\"font-weight: 400\">Zazu Kitchen & Farm\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Duskie Estes, chef and co-owner (Sebastopol)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.elmolinocentral.com/\">\u003cspan style=\"font-weight: 400\">El Molino Central\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: \u003c/span>\u003cspan style=\"font-weight: 400\">Karen Taylor Waikiki, chef (Sonoma) \u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.spottswoode.com/\">\u003cspan style=\"font-weight: 400\">Spottswoode\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Beth Novak Milliken & Lindy Novak, owners (St.\u003cbr>\nHelena)\u003c/span>\u003c/li>\n\u003cli>\u003ca href=\"https://flourcraftbakery.com/\">Flour Craft Bakery & Cafe\u003c/a>: Heather Hardcastle, co-owner (Mill Valley)\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"https://www.thecharteroak.com/\">\u003cspan style=\"font-weight: 400\">The Charter Oak\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">: Katianna Hong, chef (St. Helena)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400\">\u003ca href=\"http://www.pressnapavalley.com/\">Press\u003c/a>: Samantha Rudd, owner, Amanda McCrossin, wine director (St. Helena)\u003c/li>\n\u003cli>\u003ca href=\"http://www.abcnapa.com/\">Alexis Baking Company\u003c/a>: Alexis Handelman, owner (Napa)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Meet the Women Blazing San Francisco’s Cannabis Culinary Scene",
"title": "Meet the Women Blazing San Francisco’s Cannabis Culinary Scene",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_124226\" label=\"More Stories\"]\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130786\" label=\"More Cannabis Edibles and Drinks\"]\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130218\" label=\"More Stories\"]\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130202\" label=\"Read More\"]\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID=\"bayareabites_131261\" label=\"Cannabis Recipes\"]\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco’s restaurant scene may be dominated by men, but in the cannabis culinary world, women are leading the way. Meet the talented and dynamic women who are creating San Francisco’s canna-culinary culture.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Naturally, the busy intersection of San Francisco’s cannabis and culinary worlds is a vibrant one, with a passion for sun-grown cannabis and well-made products matched by our commitment to caring how our food is grown, sourced, and prepared, and the same goes for the wine we’re pairing with our meals (and now we're going full circle with cannabis cultivars as well). They are all agricultural products, after all. Underground cannabis dinner parties are a hot ticket, and we aren’t talking about munchie chow-downs with three-cheese nachos — it’s more like smoked tangerines with albacore crudo, English peas, fennel, crème fraîche, and infused olive oil. Because that’s how we roll here (joints included).\u003c/p>\n\u003cfigure id=\"attachment_132766\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132766\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseur-panna-cotta-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Cinnamon panna cotta with mulled wine and 2mg of non-psychoactive THCA by Coreen Carroll of Cannaisseur Series. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An unexpected development is the large number of women who are leading the local canna-culinary scene, many of them Asian American — a welcome contrast to SF’s primarily white cis male–dominated chef landscape. Some of these canna chefs have culinary training, while others are self-taught, bringing forth the dishes, flavors, and techniques of their family roots and histories, weaving in some local influences and ingredients, all with an elevated touch. We’re also seeing female producers of sophisticated canna-culinary experiences, content creators, and community builders, all contributing their many talents and hustle to a burgeoning scene that is unique to San Francisco and our culture here. \u003c/p>\n\u003cp>Best of all: many of these women collaborate together on their events. Fempire building, fempire rising.\u003c/p>\n\u003cfigure id=\"attachment_132763\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132763\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-party-scene-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Meta moments at one of The Herb Somm's Thursday Infused gatherings. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cannabis may be legal in California, and you can get cutting-edge products delivered right to your door, but cannabis culinary events remain underground, hosted in secret locations, private venues, and homes. It’s a bit like the street food and pop-up scene that rocked the SF culinary scene a decade ago, equally renegade and DIY in spirit, fueled by a palpable passion for cooking — and now with the added love for coming together and enjoying delicious food with cannabis.\u003c/p>\n\u003cfigure id=\"attachment_132767\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132767\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/herban-tables-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The elegant setting for TSO Sonoma's Herban Romance dinner for Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The demand for these experiences continues to grow, but operating in the shadows has many risks — and it’s also a massive amount of additional work, from the schlepping to staffing to cooking in ad hoc kitchens to lining up sponsors (many hosts try to support female-owned brands). But there’s something very special that happens around the table at these gatherings: community. Connection. Camaraderie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It’s heady stuff and keeps so many of these event hosts and producers inspired to continue cultivating the magic. Most of these events also give back to the community, dedicating a portion of their precious proceeds to a variety of causes and organizations, from social justice and equity, to supporting women in business, or Oakland's City Slicker Farms.\u003c/p>\n\u003cfigure id=\"attachment_132765\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/wine-weed-TSO-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Cannabis flower sensory pairings at TSO Sonoma's Fall Foraged dinner. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In order to help spearhead legal access to cannabis cuisine, there’s a local group called\u003cb> \u003c/b>\u003ca href=\"https://www.facebook.com/croptokitchencommunity/\">\u003cb>Crop-to-Kitchen\u003c/b>\u003c/a> community (founded by Terrance Alan and Kimberly Belle) made up of chefs, restaurateurs, edibles and beverage makers, and canna industry insiders that meet on a quarterly basis. Belle shares, “The community is working to build pathways to legalize safe, responsibly dosed, on-premise consumption experiences, and to free up edibles manufacturers from current regulatory restrictions that favor shelf-stable food products over healthier, freshly prepared, real foods.”\u003c/p>\n\u003cfigure id=\"attachment_132761\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">The Crop-to-Kitchen community organizers and speakers at their Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crop-to-Kitchen just launched a sister chapter in Los Angeles, C2KLA, with Rachel Morgan (co-founder of \u003ca href=\"https://www.alteredplatesevents.com\">Altered Plates\u003c/a>, an LA-based culinary cannabis hospitality collective) as lead community organizer. The City of West Hollywood is quite a bit ahead of SF’s canna cuisine scene — Morgan gives us a peek at what’s happening south: “With the recent permitting of [four] onsite consumption lounges in West Hollywood, women are upping the ante on the culinary cannabis game, and are working to open some of the first spaces in the world where people will be able to combine a restaurant dining experience with their love of cannabis. I am very excited to be working on one of these lounges myself, and look forward to seeing the diversity of ways these lounges explore the endless possibilities for culinary cannabis. There is a place for cannabis alongside many classic culinary traditions, and it’s going to be very exciting to see how the community here in Los Angeles creates an entirely new category of dining experiences.”\u003c/p>\n\u003cfigure id=\"attachment_132762\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132762\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/C2K-demo-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Coreen Carroll and Stephanie Hua doing a recipe demo from their Edibles cookbook at the Crop-to-Kitchen Winter Meet-Up. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Morgan adds: “The importance of having an organization like C2K, which is led by some of the leading minds in the culinary cannabis industry, taking up the charge of working with lawmakers to ensure a path for sensible regulations, [and] will pave the way for a culinary cannabis industry where chefs and restaurants can safely serve food alongside cannabis, create perfectly-dosed gourmet dishes, and open up new avenues for premium edibles that more closely resemble food than candy.”\u003c/p>\n\u003cfigure id=\"attachment_132764\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132764 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-series-PDH-party-pic-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\">\u003cfigcaption class=\"wp-caption-text\">Pot d'Huile's infused olive oil was a popular guest at Yana Gilbuena's Horno Buena kamayan feast. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF has a ways to go before we can plunk down at a cannabis café and order avocado toast with 3mg of cannabis-infused olive oil drizzled over it — with current California Department of Health regulations, we can’t even add CBD oil from hemp — but if you want to see it all happen, now is the time to get involved.\u003cspan class=\"Apple-converted-space\"> \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_132768\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/bbw-oysters-800x570.jpg\" alt=\"\" width=\"800\" height=\"570\">\u003cfigcaption class=\"wp-caption-text\">Guests could finish freshly shucked oysters with cannabis herb oil at Big Bad Wolf's third anniversary party. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the meantime, here are some of the inspiring women to watch who are leading and shaping our local cannabis culinary scene, from chefs to event hosts to content creators — meet the makers of our future canna restaurant industry.\u003c/p>\n\u003cfigure id=\"attachment_132770\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132770\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/thu-infused-dessert-sous-weed-800x1067.jpg\" alt=\"\" width=\"800\" height=\"1067\">\u003cfigcaption class=\"wp-caption-text\">Dessert at a collaborative Thursday Infused night with Sous Weed . \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Coreen Carroll: \u003c/b>\u003ca href=\"https://cannaisseurseries.com\">\u003cb>The Cannaisseur Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132772\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/cannaisseurseries_094_rgb_Castro-800x533.jpeg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Chef Coreen Carroll keeps many things lit at her Cannaisseur Series events. \u003ccite>(Ashleigh Castro)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A trailblazer in SF's cannabis dinner scene, nothing beats the party vibe and lively, diverse crowd of a Cannaisseur Series dinner or brunch. Chef Carroll loves to feed her guests (no one goes home hungry), and with her husband Ryan Bush, they create and plan an entire experience — from the theme (speakeasy? Oktoberfest?) to the arc of cannabis consumption, with thoughtful infused dishes and cannabis pairings, designed to take their guests on an immersive journey (read this Bay Area Bites \u003ca href=\"https://www.kqed.org/bayareabites/124226/underground-cannabis-dinners-are-creating-quite-a-buzz-in-the-bay-area-and-wine-is-no-longer-the-primary-food-pairing\">recap\u003c/a> for a detailed look at one of their past dinners).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their team is additionally offering a variety of educational culinary workshops, from cannabis and cheese pairings, to oysters, or chocolate and wine, plus cooking demos. Carroll is also celebrating the recent launch of \u003ca href=\"http://yayedibles.com\">\u003ci>Edibles: Small Bites for the Modern Cannabis Kitchen\u003c/i>\u003c/a>, a cookbook she co-authored with Stephanie Hua, creator of \u003ca href=\"https://getmellows.com\">Mellows\u003c/a> (gourmet infused marshmallows); they met at the San Francisco Cooking School, and are experienced guides who teach inspiring ways to cook with cannabis.\u003c/p>\n\u003cp>Get on the party train: \u003ca href=\"https://www.instagram.com/cannaisseurseries/\">@cannaisseurseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Haejin Chun: \u003c/b>\u003ca href=\"http://bigbadwolfsf.com\">\u003cb>Big Bad Wolf\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132760\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132760\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/haej-meat-cones-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">Big Bad Wolf's Haejin Chun shows her guests she loves them with meat cones. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s how Haej kicked off her third anniversary party for Big Bad Wolf, her pop-up event series: with yuzu-habanero hot sauce and cannabis-infused mignonette over freshly shucked oysters, followed by passed apps of shrimp cocktail with feisty gochujang cocktail sauce, meat cones loaded with salumi from Lucca Ravioli Co., and colorful Bloom Farms vapes on trays. The finale of savory rice porridge was welcomed after the night of revelry.\u003c/p>\n\u003cp>There is an exuberance in Haej’s kitchen and cooking, a celebration of her Korean roots (she’s first generation Korean-American) and her love of community, with added ingredients of hip-hop, feminism, playful swagger, and heart. I love all the personal touches — she really gives so much of herself in every event — all the way to gift bags with little jars of her kimchee and a heartfelt thank you note. She is evolving at the speed of a comet — her sold-out gatherings keep getting dialed up, so jump on tickets as soon as they’re released (next one is March 22, but is a non-consumption dinner).\u003c/p>\n\u003cp>Get a behind-the-scenes look at her thought process at \u003ca href=\"https://www.instagram.com/bigbadwolfsf/\">@bigbadwolfsf\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Allison Kosta and Devika Maskey: \u003c/b>\u003ca href=\"http://tsosonoma.com\">\u003cb>TSO Sonoma\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132759\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/TSO-ladies-herban-romance-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">TSO Sonoma's Allison Kosta and Devika Maskey at their Herban Romance event on Valentine's Day. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a truly epicurean experience, it’s tough to top the well-produced and sophisticated events from TSO Sonoma, which celebrate Northern California cuisine, cannabis, wine, wellness, and community in gorgeous settings, from urban wineries to photo studios to stylish Wine Country homes. Both Kosta and Maskey have Northern California roots and a deep background in wine, which all comes across in these gatherings that celebrate NorCal lifestyle and culture.\u003c/p>\n\u003cp>These multi-course affairs include cannabis pairings, Wine Country chefs, live music, education, and access to their Awakening vaporizer pen, which is part of a full line launching soon. Guests practically float when leaving their thoughtful and abundant events. Become a \u003ca href=\"http://tsosonoma.com/become-a-member/\">member\u003c/a> of their TSOCIAL Club (it’s free) to receive event invitations, and be the first to know about their upcoming product launches and subscription box.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/tso.sonoma/\">@tso.sonoma\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Jamie Evans: \u003c/b>\u003ca href=\"https://www.theherbsomm.com\">\u003cb>The Herb Somm\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132758\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/jamie-herb-somm-800x1201.jpg\" alt=\"\" width=\"800\" height=\"1201\">\u003cfigcaption class=\"wp-caption-text\">The luminous Jamie Evans at her holiday event. \u003ccite>(mymilligram.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another consummate event host with a background in the wine industry is Jamie Evans, known for her exploration of pairing cannabis terpenes (the aromatic compounds in cannabis and many plants) with wine. At her highly curated \u003ca href=\"https://www.thursdayinfused.com\">Thursday Infused\u003c/a> monthly events, she walks guests through how to assess the nuances of cannabis aromatics with thoughtful food and wine pairings, as well as introducing quality cannabis growers and products, plus local and visiting chefs, all while providing education, discovery, and drawing an engaging crowd. Every detail of her events is so carefully considered, and presented with such gracious hospitality.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She’s also a prolific content creator, sending out her Herb Somm newsletter with cannabis product reviews, recipes, and wellness tips, and be sure to follow her at \u003ca href=\"https://www.instagram.com/theherbsomm/\">@theherbsomm\u003c/a>. She’s hard at work on an upcoming book (due to come out this fall via Fair Winds Press, an imprint of Quarto Publishing Group), so she’s paused her events at the moment, but will be back this summer.\u003c/p>\n\u003cp>\u003cb>Yana Gilbuena: \u003c/b>\u003ca href=\"http://saloseries.com\">\u003cb>SALO Series\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132917\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132917\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/salo-yana-800x533.jpg\" alt=\"\" width=\"800\" height=\"533\">\u003cfigcaption class=\"wp-caption-text\">Yana Gilbuena in her happy place. \u003ccite>(Celeste Noche )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco is lucky to have itinerant chef Gilbuena cooling her jets and nesting in the 415 after completing her international Filipino pop-up dinner tour, the SALO Series. She started in Bushwick, and then hosted dinners in our 50 states in 52 weeks, as well as all eight provinces in Canada. She celebrates the cuisine of her native Visayas region in the central Philippines at elaborate kamayan feasts, where guests gather to eat communally with their hands over tables covered with banana leaves, laden with her soulful dishes that integrate local ingredients.\u003c/p>\n\u003cp>Her self-published and fundraised cookbook, \u003ci>No Forks Given\u003c/i>, just came out about her series and experiences cooking across America, with recipes. In SF, she’s collaborating with local cannabis brands and products and serving infused feasts with fellow chefs—get ready for upcoming events to celebrate her book release.\u003c/p>\n\u003cp>More at \u003ca href=\"https://www.instagram.com/saloseries/\">@saloseries\u003c/a>.\u003c/p>\n\u003cp>\u003cb>Monica Lo: \u003c/b>\u003ca href=\"https://www.sousweed.com\">\u003cb>Sous Weed\u003c/b>\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_132756\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-132756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg\" alt=\"\" width=\"800\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/MonicaLo_Photographer_1920x1920-128x128.jpg 128w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Monica Lo of Sous Weed in action mode. \u003ccite>(Sean Amador)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While Lo isn’t hosting 40-person dinners for the public, she does collaborate on intimate and over-the-top feasts with chef friends and co-creators. She’s done a tremendous amount of work to help destigmatize and elevate cannabis cuisine, teaching refined infusing techniques through her recipes created for food lovers. No clichéd munchies with Lo: she’s all about cannabis-infused cooking using the sous vide method (read more on her blog, \u003ca href=\"https://www.sousweed.com/\">Sous Weed\u003c/a>), and you may have seen her byline on infused \u003ca href=\"https://www.kqed.org/author/monicalo\">recipes\u003c/a> here at Bay Area Bites.\u003c/p>\n\u003cp>She shot and styled the award-winning \u003ca href=\"https://www.heymolo.com/sousvidebook\">\u003ci>Sous Vide at Home\u003c/i>\u003c/a> cookbook with Penguin Random and Nomiku, and just released a sequel, \u003ca href=\"https://www.heymolo.com/svms\">\u003ci>Sous Vide Made Simple\u003c/i>\u003c/a>, in fall 2018. She’s a powerhouse of high-quality content creation and brand development, acting as a creative director, photographer (she contributes images to the groundbreaking \u003ca href=\"http://www.stockpotimages.com/\">Stock Pot Images\u003c/a>), writer, and collaborator.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Follow her prolific work at \u003ca href=\"https://www.instagram.com/sousweed/\">@sousweed\u003c/a> and \u003ca href=\"https://www.instagram.com/lobese/\">@lobese\u003c/a> and see how she smashes the lazy stoner paradigm.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet T's Makes A Sweet Return After Burning Down In Tubbs Fire",
"title": "Sweet T's Makes A Sweet Return After Burning Down In Tubbs Fire",
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"content": "\u003cp>As Dennis and Ann Tussey sifted through the burned wreckage of their Fountaingrove restaurant after the 2017 wildfires, the one thing they knew for sure — maybe the only thing — was that they’d reopen. \u003c/p>\n\u003cp>When and where were still up in the air, but the dream of welcoming longtime customers, friends and family back to their restaurant, Sweet T’s, would become their driving force over the last 17 months.\u003c/p>\n\u003cp>After more than $1 million in renovations to a former Denny’s in Windsor, their restaurant will finally reopen Thursday (March 7) in its new home.\u003c/p>\n\u003cfigure id=\"attachment_132904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667.jpg\" alt=\"Sweet T's owner Dennis Tussey talks with customers, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor.\" width=\"1024\" height=\"667\" class=\"size-full wp-image-132904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667-1020x664.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweet T's owner Dennis Tussey talks with customers, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It took us a couple months just to get our minds around what we could do, but it was never a question in our mind that we would reopen,” Dennis Tussey said Friday as hundreds of well-wishers poured into the space for a preview. \u003c/p>\n\u003cp>The couple secured a lease in a shopping center on Brooks Road South in Windsor soon after the fires. Though the opening date was pushed back several times from summer 2018 to fall, and finally to March, the preview was both a homecoming and closure to many painful memories of the fire. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“Tonight was like a family reunion rather than opening a restaurant,” said Tussey. “These are customers who helped us rebuild. Now, we finally get to see them again in a normal environment.” \u003c/p>\n\u003cfigure id=\"attachment_132907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636.jpg\" alt=\"The bar is packed during a soft opening for Sweet T's in Windsor, Monday, March 4, 2019.\" width=\"1024\" height=\"636\" class=\"size-full wp-image-132907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636-1020x634.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The bar is packed during a soft opening for Sweet T's in Windsor, Monday, March 4, 2019. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lines queued around Tussey throughout the night as he gave hugs and handshakes to fans of the original restaurant. As he made his way through the room, he pointed out myriad features of the new space — the smoker, the wrap-around porch and the hundreds of small details he and Ann had carefully considered in the rebuild.\u003c/p>\n\u003cp>Insurance money from the fires covered the cost of renovating the 3,700-square-foot restaurant in Windsor, according to Tussey. The large bar area, spacious tables and enclosed outdoor dining space make it feel larger, though Tussey said the footprint is exactly the same as the Fountaingrove location. \u003c/p>\n\u003cp>“It took us a little longer than we imagined. The remodel was much more extensive than we understood,” said Tussey. “I think it’s going to be a better location. (Fountaingrove) was special, but for visibility this is better. It’s new, the decor is even more attractive.”\u003c/p>\n\u003cfigure id=\"attachment_132908\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617.jpg\" alt=\"Sweet T's bartender Missy Lorenzen mixes drinks, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor. \" width=\"1024\" height=\"617\" class=\"size-full wp-image-132908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617-800x482.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617-768x463.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617-1020x615.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweet T's bartender Missy Lorenzen mixes drinks, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the handful of restaurants that were destroyed in the wildfires, Tussey’s is the first to reopen, a fact he’s proud of. Willi’s Wine Bar, which also perished in the 2017 fires, is \u003ca href=\"https://www.sonomamag.com/biteclub/willis-wine-bar-grossmans-noshery-opening-dates-announced/\">slated to reopen in the Town & Country Shopping Center in east Santa Rosa in early May\u003c/a>. Others do not yet have timelines or will not reopen.\u003c/p>\n\u003cp>Longtime customer Joyce Coletti, who lost her home on Vintage Circle in the fires, was emotional when discussing why she and her husband Ed attended the preview. \u003c/p>\n\u003cp>“We came by a couple weeks ago and Ann (Tussey) was here. It felt like ‘Oh, it’s okay now,’” she said, gently touching her hands to her heart and smiling. “She knows what it’s like for us.” \u003c/p>\n\u003cfigure id=\"attachment_132905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679.jpg\" alt=\"Sweet T's George Ah Chin talks with customers, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor.\" width=\"1024\" height=\"679\" class=\"size-full wp-image-132905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679-1020x676.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweet T's George Ah Chin talks with customers, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It was a mutual love fest,” said her husband. He added that their dog, Sam, was probably the one who most missed the old restaurant. “George used to feed him scraps,” he said of the longtime Sweet T’s pitmaster. The couple relocated to a quiet cul-de-sac in the Junior College neighborhood, but still miss what they refer to as their “home” just behind the old restaurant.\u003c/p>\n\u003cp>Wes Shirley sat with his wife and other regulars in a booth with nibbles of new and old menu items piled on the table including pork nachos, tri tip, mac and cheese and fried chicken sliders. Shirley, who said he visited the old restaurant two to three times a week, also lost a home in the fires. \u003c/p>\n\u003cp>“We ate everything off the old menu because it was comforting,” he said. “Thank goodness they are back.”\u003c/p>\n\u003cfigure id=\"attachment_132910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1.jpg\" alt=\"Drinks, including wine and a Guilty Pleasure, middle, are carried to customers at Sweet T's in Windsor, Monday, March 4, 2019.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Drinks, including wine and a Guilty Pleasure, middle, are carried to customers at Sweet T's in Windsor, Monday, March 4, 2019. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tussey said that customers demanded they keep the Southern-inspired menu the same, with richly smoked and barbecued meats, creamy mac and cheese, shrimp grits, fried chicken and key lime pie. Additions to the menu include beef sliders.\u003c/p>\n\u003cp>“I’m so beyond excited for the two of them who have worked so hard to put this back together,” said Dennis Tussey’s daughter, Jennifer Tussey, who attended the opening with her husband. “Seeing photos of them (Dennis and Ann) viewing the old property shows how affected they were. There was a lot of thought, and they considered quite a few different directions.”\u003c/p>\n\u003cp>Kenneth Minton said he celebrated several birthdays and special occasions at the former location and was planning to bring his sister, who lives out of town, to the new restaurant for her favorite fried chicken sandwich. “Windsor is really gaining something. We had my sister’s farewell dinner here because she wanted their fried chicken. She’s already told me her order when she comes back home,” said Minton, who lives in Windsor.\u003c/p>\n\u003cfigure id=\"attachment_132906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588.jpg\" alt=\"During a soft opening for Sweet T's in Windsor, Monday, March 4, 2019 the chefs and servers prepare meals for their customers.\" width=\"1024\" height=\"588\" class=\"size-full wp-image-132906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588-160x92.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588-1020x586.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">During a soft opening for Sweet T's in Windsor, Monday, March 4, 2019 the chefs and servers prepare meals for their customers. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As someone who knows the heartbreak of losing a restaurant, Tussey said restaurateurs in the Barlow and west Sonoma County who lost their businesses in last week’s flood face a difficult road ahead.\u003cbr>\n[emailsignup newslettername='food' align='right']\u003cbr>\n“My heart just goes out to them. If you have the wherewithal just get back open,” he said.\u003c/p>\n\u003cp>When the restaurant originally opened in 2009, not everyone thought rich, Southern comfort food would appeal to Sonoma County residents. Lily Akimoff of Santa Rosa, who is also an investor in the restaurant, said she originally thought the Tusseys were crazy for having a restaurant in a food culture “where everyone eats rabbit food.” \u003c/p>\n\u003cp>“To see their success has blown us away. It seems like a sad thing has turned into a beautiful thing. They’ve gotten even better, and the number of people here tonight is a testament to that,” Akimoff said Friday.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>\u003ci>This article originally appeared in \u003ca href=\"https://www.sonomamag.com/biteclub/sweet-ts-makes-a-sweet-return-after-burning-down-in-tubbs-fire\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>As Dennis and Ann Tussey sifted through the burned wreckage of their Fountaingrove restaurant after the 2017 wildfires, the one thing they knew for sure — maybe the only thing — was that they’d reopen. \u003c/p>\n\u003cp>When and where were still up in the air, but the dream of welcoming longtime customers, friends and family back to their restaurant, Sweet T’s, would become their driving force over the last 17 months.\u003c/p>\n\u003cp>After more than $1 million in renovations to a former Denny’s in Windsor, their restaurant will finally reopen Thursday (March 7) in its new home.\u003c/p>\n\u003cfigure id=\"attachment_132904\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667.jpg\" alt=\"Sweet T's owner Dennis Tussey talks with customers, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor.\" width=\"1024\" height=\"667\" class=\"size-full wp-image-132904\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667-160x104.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667-800x521.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667-768x500.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET2_908277-1024x667-1020x664.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweet T's owner Dennis Tussey talks with customers, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It took us a couple months just to get our minds around what we could do, but it was never a question in our mind that we would reopen,” Dennis Tussey said Friday as hundreds of well-wishers poured into the space for a preview. \u003c/p>\n\u003cp>The couple secured a lease in a shopping center on Brooks Road South in Windsor soon after the fires. Though the opening date was pushed back several times from summer 2018 to fall, and finally to March, the preview was both a homecoming and closure to many painful memories of the fire. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“Tonight was like a family reunion rather than opening a restaurant,” said Tussey. “These are customers who helped us rebuild. Now, we finally get to see them again in a normal environment.” \u003c/p>\n\u003cfigure id=\"attachment_132907\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636.jpg\" alt=\"The bar is packed during a soft opening for Sweet T's in Windsor, Monday, March 4, 2019.\" width=\"1024\" height=\"636\" class=\"size-full wp-image-132907\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636-160x99.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636-800x497.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636-768x477.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET7_908275-1024x636-1020x634.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The bar is packed during a soft opening for Sweet T's in Windsor, Monday, March 4, 2019. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lines queued around Tussey throughout the night as he gave hugs and handshakes to fans of the original restaurant. As he made his way through the room, he pointed out myriad features of the new space — the smoker, the wrap-around porch and the hundreds of small details he and Ann had carefully considered in the rebuild.\u003c/p>\n\u003cp>Insurance money from the fires covered the cost of renovating the 3,700-square-foot restaurant in Windsor, according to Tussey. The large bar area, spacious tables and enclosed outdoor dining space make it feel larger, though Tussey said the footprint is exactly the same as the Fountaingrove location. \u003c/p>\n\u003cp>“It took us a little longer than we imagined. The remodel was much more extensive than we understood,” said Tussey. “I think it’s going to be a better location. (Fountaingrove) was special, but for visibility this is better. It’s new, the decor is even more attractive.”\u003c/p>\n\u003cfigure id=\"attachment_132908\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617.jpg\" alt=\"Sweet T's bartender Missy Lorenzen mixes drinks, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor. \" width=\"1024\" height=\"617\" class=\"size-full wp-image-132908\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617-800x482.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617-768x463.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET5_908272-1024x617-1020x615.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweet T's bartender Missy Lorenzen mixes drinks, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of the handful of restaurants that were destroyed in the wildfires, Tussey’s is the first to reopen, a fact he’s proud of. Willi’s Wine Bar, which also perished in the 2017 fires, is \u003ca href=\"https://www.sonomamag.com/biteclub/willis-wine-bar-grossmans-noshery-opening-dates-announced/\">slated to reopen in the Town & Country Shopping Center in east Santa Rosa in early May\u003c/a>. Others do not yet have timelines or will not reopen.\u003c/p>\n\u003cp>Longtime customer Joyce Coletti, who lost her home on Vintage Circle in the fires, was emotional when discussing why she and her husband Ed attended the preview. \u003c/p>\n\u003cp>“We came by a couple weeks ago and Ann (Tussey) was here. It felt like ‘Oh, it’s okay now,’” she said, gently touching her hands to her heart and smiling. “She knows what it’s like for us.” \u003c/p>\n\u003cfigure id=\"attachment_132905\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679.jpg\" alt=\"Sweet T's George Ah Chin talks with customers, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor.\" width=\"1024\" height=\"679\" class=\"size-full wp-image-132905\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET4_908273-1024x679-1020x676.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Sweet T's George Ah Chin talks with customers, Monday, March 4, 2019 during a soft opening of the restaurant's new location in Windsor. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“It was a mutual love fest,” said her husband. He added that their dog, Sam, was probably the one who most missed the old restaurant. “George used to feed him scraps,” he said of the longtime Sweet T’s pitmaster. The couple relocated to a quiet cul-de-sac in the Junior College neighborhood, but still miss what they refer to as their “home” just behind the old restaurant.\u003c/p>\n\u003cp>Wes Shirley sat with his wife and other regulars in a booth with nibbles of new and old menu items piled on the table including pork nachos, tri tip, mac and cheese and fried chicken sliders. Shirley, who said he visited the old restaurant two to three times a week, also lost a home in the fires. \u003c/p>\n\u003cp>“We ate everything off the old menu because it was comforting,” he said. “Thank goodness they are back.”\u003c/p>\n\u003cfigure id=\"attachment_132910\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1.jpg\" alt=\"Drinks, including wine and a Guilty Pleasure, middle, are carried to customers at Sweet T's in Windsor, Monday, March 4, 2019.\" width=\"1024\" height=\"688\" class=\"size-full wp-image-132910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1-800x538.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1-768x516.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0304_SWEET6_908274-1024x688-1-1020x685.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Drinks, including wine and a Guilty Pleasure, middle, are carried to customers at Sweet T's in Windsor, Monday, March 4, 2019. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tussey said that customers demanded they keep the Southern-inspired menu the same, with richly smoked and barbecued meats, creamy mac and cheese, shrimp grits, fried chicken and key lime pie. Additions to the menu include beef sliders.\u003c/p>\n\u003cp>“I’m so beyond excited for the two of them who have worked so hard to put this back together,” said Dennis Tussey’s daughter, Jennifer Tussey, who attended the opening with her husband. “Seeing photos of them (Dennis and Ann) viewing the old property shows how affected they were. There was a lot of thought, and they considered quite a few different directions.”\u003c/p>\n\u003cp>Kenneth Minton said he celebrated several birthdays and special occasions at the former location and was planning to bring his sister, who lives out of town, to the new restaurant for her favorite fried chicken sandwich. “Windsor is really gaining something. We had my sister’s farewell dinner here because she wanted their fried chicken. She’s already told me her order when she comes back home,” said Minton, who lives in Windsor.\u003c/p>\n\u003cfigure id=\"attachment_132906\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588.jpg\" alt=\"During a soft opening for Sweet T's in Windsor, Monday, March 4, 2019 the chefs and servers prepare meals for their customers.\" width=\"1024\" height=\"588\" class=\"size-full wp-image-132906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588-160x92.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588-768x441.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/KP0305_SWEET1_908278-1024x588-1020x586.jpg 1020w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">During a soft opening for Sweet T's in Windsor, Monday, March 4, 2019 the chefs and servers prepare meals for their customers. \u003ccite>(Kent Porter / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As someone who knows the heartbreak of losing a restaurant, Tussey said restaurateurs in the Barlow and west Sonoma County who lost their businesses in last week’s flood face a difficult road ahead.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“My heart just goes out to them. If you have the wherewithal just get back open,” he said.\u003c/p>\n\u003cp>When the restaurant originally opened in 2009, not everyone thought rich, Southern comfort food would appeal to Sonoma County residents. Lily Akimoff of Santa Rosa, who is also an investor in the restaurant, said she originally thought the Tusseys were crazy for having a restaurant in a food culture “where everyone eats rabbit food.” \u003c/p>\n\u003cp>“To see their success has blown us away. It seems like a sad thing has turned into a beautiful thing. They’ve gotten even better, and the number of people here tonight is a testament to that,” Akimoff said Friday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Bay Area's High Cost Of Living Squeezes Restaurant Workers, Chefs And Owners",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Every morning at around 5 a.m., Armando Ibarra wakes up in the back of his van. He's been living there for the last couple of years. On his dashboard rests a holy candle. A rosary hangs from the rearview mirror.\u003c/p>\n\u003cp>Ibarra walks over to his job, at a chain hotel near San Francisco's airport. He says at least he can wash up there. \"I take a shower, drink my coffee, smoke a cigarette and ready to work.\"\u003c/p>\n\u003cfigure id=\"attachment_132836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/img_0012_custom-bb7545dad411e82590f37f8c9c209436e46ecdca-e1551905378333.jpg\" alt=\"Armando Ibarra, a hotel restaurant worker in San Francisco, lives out of his van to save money — and to avoid an hours-long commute from San Jose. A holy candle rests on his dashboard; a rosary hangs from the rearview mirror.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Armando Ibarra, a hotel restaurant worker in San Francisco, lives out of his van to save money — and to avoid an hours-long commute from San Jose. A holy candle rests on his dashboard; a rosary hangs from the rearview mirror. \u003ccite>(Jasmine Garsd/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hotel restaurant where Ibarra works as a food runner boasts creative, artisanal and healthy meals. People in the San Francisco Bay Area are known for being foodies (the city now has the \u003ca href=\"https://abc7news.com/food/record-breaking-year-for-michelin-starred-restaurants-in-san-francisco/4792454/\">most Michelin three-star restaurants\u003c/a> in the U.S.).\u003c/p>\n\u003cp>But behind kitchen doors, tension has been stewing for years: Service industry workers like Ibarra say they can no longer afford to live in the Bay Area on their wages. And restaurant owners say the high cost of life has made it hard to retain staff, and even to stay in business.\u003c/p>\n\u003cp>The Bay Area is notoriously expensive. As the tech industry grows, rents have soared. A one-bedroom apartment costs well over $3,000 a month. The minimum wage just went up to \u003ca href=\"https://sfgov.org/olse/minimum-wage-ordinance-mwo\">$15 an hour\u003c/a>, but the cost of living also keeps rising.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ibarra makes around $15 an hour. He used to commute from neighboring San Jose, one of the most expensive cities in the country. He paid $800 a month for a room, but just slept there.\u003c/p>\n\u003cp>When traffic was bad, the drive back from work could take as much as three hours. \"You would go bumper-to-bumper, bumper-to-bumper sometimes. You get crazy,\" Ibarra says.\u003c/p>\n\u003cp>He considered renting near work. But he couldn't afford it. He figured he was already spending as much as four hours a day in the car, so he might as well just sleep there.\u003c/p>\n\u003cp>The plight of low-wage workers like Ibarra is affecting the restaurant business. Just last year, \u003ca href=\"https://sf.eater.com/2017/9/22/16352884/restaurants-bars-closed-fall-2018-san-francisco-bay-area\">several high-profile eateries shut down.\u003c/a> One of them was Camino, known for its wood-fired cuisine. Co-owner Allison Hopelain says the restaurant took a major hit when its chef moved to Seattle because he couldn't afford to live in the Bay Area.\u003c/p>\n\u003cp>\"[He] felt like he would have better opportunities there in terms of opening his own place, buying a home,\" Hopelain says. She says things started unraveling when he left. Last year, after about a decade in business, \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Say-goodbye-to-Camino-a-restaurant-too-special-13455156.php\">Camino closed\u003c/a>.\u003c/p>\n\u003cp>Hopelain went on to open The Kebabery in Oakland. It's a small, cafeteria-style joint. You just pick your food and find a table. She says it's a much more affordable business model, but she also thinks it's what a lot of customers want.\u003c/p>\n\u003cp>Decades ago, eating out was a special occasion, but these days Hopelain says people want to grab a quick, affordable bite of good food, and head back to their lives.\u003c/p>\n\u003cfigure id=\"attachment_132835\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922.jpg\" alt=\"Allison Hopelain, owner of The Kebabery in Oakland, Calif., says the cafeteria-style restaurant reflects the changing tastes of customers who now want to grab a quick, affordable meal and head back to their lives.\" width=\"640\" height=\"623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-160x156.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-50x50.jpg 50w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Allison Hopelain, owner of The Kebabery in Oakland, Calif., says the cafeteria-style restaurant reflects the changing tastes of customers who now want to grab a quick, affordable meal and head back to their lives. \u003ccite>(Allison Hopelain/Courtesy of The Kebabery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few minutes north of Oakland, Peter Levitt says his restaurant, with waiters, hosts and food runners, is part of a dying breed. \"Your old diners with booths and breakfast and lunch table service. It's over,\" he says.\u003c/p>\n\u003cp>Saul's, a Jewish deli, is a landmark in Berkeley near the University of California campus. Professors and locals hold meetings in the cozy booths over bagels, blintzes, smoked fish and a warm matzo ball soup.\u003c/p>\n\u003cfigure id=\"attachment_132837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-132837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270.jpg\" alt=\"Peter Levitt, owner of Saul's, a Jewish deli in Berkeley, says that as the minimum wage and housing prices climb, "the menu prices have to go up, because you have to pay more to retain your labor force."\" width=\"1000\" height=\"605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-160x97.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-800x484.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-768x465.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Peter Levitt, owner of Saul's, a Jewish deli in Berkeley, says that as the minimum wage and housing prices climb, \"the menu prices have to go up, because you have to pay more to retain your labor force.\" \u003ccite>(Emunah Hauser/Courtesy of Saul's Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Saul's was \u003ca href=\"http://www.saulsdeli.com/peter-karen\">established in the 1980s\u003c/a> and Levitt has seen a change in the cost of living here unfold before his own eyes. With workers getting pushed out of the Bay Area, he says, \"we've seen our staff coming from further and further away.\" One of his cooks sleeps at his extended family's house nearby, during work days, to shorten his commute.\u003c/p>\n\u003cp>Levitt says Saul's might have to adapt to the changing times. \"As minimum wages go up, and particularly as housing prices go up, the menu prices have to go up, because you have to pay more to retain your labor force,\" he says. \"And at some point maybe there won't be enough clientele out there to pay the cost of table service to sustain this kind of restaurant.\"\u003c/p>\n\u003cp>Some restaurants in the area are even turning to automation. Located in San Francisco's Financial District, Creator offers burgers created by local celebrity chefs.\u003c/p>\n\u003cp>But the burgers are \u003ca href=\"https://www.npr.org/sections/thesalt/2018/08/24/640511068/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco\">made by a giant robot\u003c/a> that slices the brioche bun, grates the cheese and cuts the tomatoes. The end result: a $6 burger.\u003c/p>\n\u003cfigure id=\"attachment_132839\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-132839\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85.jpg\" alt=\"The burger-making robot at Creator, an automated restaurant in San Francisco.\" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The burger-making robot at Creator, an automated restaurant in San Francisco. \u003ccite>(Aubrie Prick/Courtesy of Creator.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alex Vardakostas grew up flipping patties at his parents' restaurant, a burger joint in a little California surf town. He says the robot can flip burgers better, and more cheaply.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_130151\" label=\"Fad Or The Future? Robot-Made Burgers Wow The Crowds In San Francisco\"]\u003c/p>\n\u003cp>\"The only way you can make a burger of this kind of quality at that price is using a device that's going to grind meat to order. It's going to slice the tomato to order, slice the bun to order,\" Vardakostas says.\u003c/p>\n\u003cp>Meanwhile, at the hotel restaurant where Armando Ibarra works, a burger costs about $20.\u003c/p>\n\u003cp>\"You know, even when I get the discount, that's too much,\" he says.\u003c/p>\n\u003cp>He says he usually just goes to Burger King or Taco Bell, or stops by a gas station to eat before heading back to his van to sleep.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, \u003ca href=\"https://www.npr.org/2019/03/06/699126819/bay-areas-high-cost-of-living-squeezes-restaurant-workers-chefs-and-owners\">visit NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n",
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"excerpt": "The San Francisco Bay Area is known for its love of fine food. It's also increasingly becoming known as an area where it's almost impossible to live on a service-industry wage.",
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"description": "The San Francisco Bay Area is known for its love of fine food. It's also increasingly becoming known as an area where it's almost impossible to live on a service-industry wage.",
"title": "Bay Area's High Cost Of Living Squeezes Restaurant Workers, Chefs And Owners | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Every morning at around 5 a.m., Armando Ibarra wakes up in the back of his van. He's been living there for the last couple of years. On his dashboard rests a holy candle. A rosary hangs from the rearview mirror.\u003c/p>\n\u003cp>Ibarra walks over to his job, at a chain hotel near San Francisco's airport. He says at least he can wash up there. \"I take a shower, drink my coffee, smoke a cigarette and ready to work.\"\u003c/p>\n\u003cfigure id=\"attachment_132836\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-132836\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/img_0012_custom-bb7545dad411e82590f37f8c9c209436e46ecdca-e1551905378333.jpg\" alt=\"Armando Ibarra, a hotel restaurant worker in San Francisco, lives out of his van to save money — and to avoid an hours-long commute from San Jose. A holy candle rests on his dashboard; a rosary hangs from the rearview mirror.\" width=\"1920\" height=\"1439\">\u003cfigcaption class=\"wp-caption-text\">Armando Ibarra, a hotel restaurant worker in San Francisco, lives out of his van to save money — and to avoid an hours-long commute from San Jose. A holy candle rests on his dashboard; a rosary hangs from the rearview mirror. \u003ccite>(Jasmine Garsd/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The hotel restaurant where Ibarra works as a food runner boasts creative, artisanal and healthy meals. People in the San Francisco Bay Area are known for being foodies (the city now has the \u003ca href=\"https://abc7news.com/food/record-breaking-year-for-michelin-starred-restaurants-in-san-francisco/4792454/\">most Michelin three-star restaurants\u003c/a> in the U.S.).\u003c/p>\n\u003cp>But behind kitchen doors, tension has been stewing for years: Service industry workers like Ibarra say they can no longer afford to live in the Bay Area on their wages. And restaurant owners say the high cost of life has made it hard to retain staff, and even to stay in business.\u003c/p>\n\u003cp>The Bay Area is notoriously expensive. As the tech industry grows, rents have soared. A one-bedroom apartment costs well over $3,000 a month. The minimum wage just went up to \u003ca href=\"https://sfgov.org/olse/minimum-wage-ordinance-mwo\">$15 an hour\u003c/a>, but the cost of living also keeps rising.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ibarra makes around $15 an hour. He used to commute from neighboring San Jose, one of the most expensive cities in the country. He paid $800 a month for a room, but just slept there.\u003c/p>\n\u003cp>When traffic was bad, the drive back from work could take as much as three hours. \"You would go bumper-to-bumper, bumper-to-bumper sometimes. You get crazy,\" Ibarra says.\u003c/p>\n\u003cp>He considered renting near work. But he couldn't afford it. He figured he was already spending as much as four hours a day in the car, so he might as well just sleep there.\u003c/p>\n\u003cp>The plight of low-wage workers like Ibarra is affecting the restaurant business. Just last year, \u003ca href=\"https://sf.eater.com/2017/9/22/16352884/restaurants-bars-closed-fall-2018-san-francisco-bay-area\">several high-profile eateries shut down.\u003c/a> One of them was Camino, known for its wood-fired cuisine. Co-owner Allison Hopelain says the restaurant took a major hit when its chef moved to Seattle because he couldn't afford to live in the Bay Area.\u003c/p>\n\u003cp>\"[He] felt like he would have better opportunities there in terms of opening his own place, buying a home,\" Hopelain says. She says things started unraveling when he left. Last year, after about a decade in business, \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Say-goodbye-to-Camino-a-restaurant-too-special-13455156.php\">Camino closed\u003c/a>.\u003c/p>\n\u003cp>Hopelain went on to open The Kebabery in Oakland. It's a small, cafeteria-style joint. You just pick your food and find a table. She says it's a much more affordable business model, but she also thinks it's what a lot of customers want.\u003c/p>\n\u003cp>Decades ago, eating out was a special occasion, but these days Hopelain says people want to grab a quick, affordable bite of good food, and head back to their lives.\u003c/p>\n\u003cfigure id=\"attachment_132835\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003cimg class=\"size-full wp-image-132835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922.jpg\" alt=\"Allison Hopelain, owner of The Kebabery in Oakland, Calif., says the cafeteria-style restaurant reflects the changing tastes of customers who now want to grab a quick, affordable meal and head back to their lives.\" width=\"640\" height=\"623\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922.jpg 640w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-160x156.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/kitchen-1_custom-618f38170402def5c8b8bade8e884996486b4922-50x50.jpg 50w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003cfigcaption class=\"wp-caption-text\">Allison Hopelain, owner of The Kebabery in Oakland, Calif., says the cafeteria-style restaurant reflects the changing tastes of customers who now want to grab a quick, affordable meal and head back to their lives. \u003ccite>(Allison Hopelain/Courtesy of The Kebabery)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A few minutes north of Oakland, Peter Levitt says his restaurant, with waiters, hosts and food runners, is part of a dying breed. \"Your old diners with booths and breakfast and lunch table service. It's over,\" he says.\u003c/p>\n\u003cp>Saul's, a Jewish deli, is a landmark in Berkeley near the University of California campus. Professors and locals hold meetings in the cozy booths over bagels, blintzes, smoked fish and a warm matzo ball soup.\u003c/p>\n\u003cfigure id=\"attachment_132837\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-132837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270.jpg\" alt=\"Peter Levitt, owner of Saul's, a Jewish deli in Berkeley, says that as the minimum wage and housing prices climb, "the menu prices have to go up, because you have to pay more to retain your labor force."\" width=\"1000\" height=\"605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-160x97.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-800x484.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/p1040091_custom-0e51e2198ae4bb82ec24dbb3bfbfd3994b611270-768x465.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Peter Levitt, owner of Saul's, a Jewish deli in Berkeley, says that as the minimum wage and housing prices climb, \"the menu prices have to go up, because you have to pay more to retain your labor force.\" \u003ccite>(Emunah Hauser/Courtesy of Saul's Deli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Saul's was \u003ca href=\"http://www.saulsdeli.com/peter-karen\">established in the 1980s\u003c/a> and Levitt has seen a change in the cost of living here unfold before his own eyes. With workers getting pushed out of the Bay Area, he says, \"we've seen our staff coming from further and further away.\" One of his cooks sleeps at his extended family's house nearby, during work days, to shorten his commute.\u003c/p>\n\u003cp>Levitt says Saul's might have to adapt to the changing times. \"As minimum wages go up, and particularly as housing prices go up, the menu prices have to go up, because you have to pay more to retain your labor force,\" he says. \"And at some point maybe there won't be enough clientele out there to pay the cost of table service to sustain this kind of restaurant.\"\u003c/p>\n\u003cp>Some restaurants in the area are even turning to automation. Located in San Francisco's Financial District, Creator offers burgers created by local celebrity chefs.\u003c/p>\n\u003cp>But the burgers are \u003ca href=\"https://www.npr.org/sections/thesalt/2018/08/24/640511068/fad-or-the-future-robot-made-burgers-wow-the-crowds-in-san-francisco\">made by a giant robot\u003c/a> that slices the brioche bun, grates the cheese and cuts the tomatoes. The end result: a $6 burger.\u003c/p>\n\u003cfigure id=\"attachment_132839\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg class=\"size-full wp-image-132839\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85.jpg\" alt=\"The burger-making robot at Creator, an automated restaurant in San Francisco.\" width=\"1600\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/creator-device-buns-4dea23bb9133bab676b9011338f334e1d2b0828c-s1600-c85-1200x900.jpg 1200w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">The burger-making robot at Creator, an automated restaurant in San Francisco. \u003ccite>(Aubrie Prick/Courtesy of Creator.)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Alex Vardakostas grew up flipping patties at his parents' restaurant, a burger joint in a little California surf town. He says the robot can flip burgers better, and more cheaply.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The only way you can make a burger of this kind of quality at that price is using a device that's going to grind meat to order. It's going to slice the tomato to order, slice the bun to order,\" Vardakostas says.\u003c/p>\n\u003cp>Meanwhile, at the hotel restaurant where Armando Ibarra works, a burger costs about $20.\u003c/p>\n\u003cp>\"You know, even when I get the discount, that's too much,\" he says.\u003c/p>\n\u003cp>He says he usually just goes to Burger King or Taco Bell, or stops by a gas station to eat before heading back to his van to sleep.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Copyright 2019 NPR. To see more, \u003ca href=\"https://www.npr.org/2019/03/06/699126819/bay-areas-high-cost-of-living-squeezes-restaurant-workers-chefs-and-owners\">visit NPR.org\u003c/a>.\u003c/b>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Taste: Now open at SF's Ferry Building, Brown Sugar Kitchen is worth the wait",
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"content": "\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>\u003cb>We all know the saying good things come to those who wait.\u003c/b>\u003c/p>\n\u003cp>In the case of Brown Sugar Kitchen, good things—in the form of finger-lickin' buttermilk fried chicken and cornmeal waffles—are now being heaped upon plates from San Francisco's Embarcadero to Uptown Oakland; those who've waited include not just soul-food-starved foodies across the city and the East Bay, but also the restaurant's chef-owner Tanya Holland herself.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_125020\" label=\"Brown Sugar Kitchen's Buttermilk Fried Chicken\"]\u003c/p>\n\u003cp>For over a decade, Holland threw her Creole heart into cooking southern-inspired classics with soul at her West Oakland restaurant, making a name for herself and her signature fried chicken and waffles, and even drawing city folks over to one of The Town's less desirable boroughs for a taste of what Oakland foodies were talking about.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Lovers of Holland's fluffy biscuits and savory smoked chicken-and-rice gumbo let out a collective nooooo when the eatery closed its doors in 2017; and while word of Holland's lease at SF's Ferry Building, snagged from Daniel Patterson's Il Cane Rosso back in 2016, has been making mouths water for years, the team needed time to raise funds for the project. Insert \u003ca href=\"https://www.foodandwine.com/news/top-chef/season-15/tanya-holland-interview\">Holland's well-fought showing in season 15 of \u003ci>Top Chef\u003c/i>\u003c/a>, and that brings us up to speed, without a \u003ci>Top Chef\u003c/i> title but with a burgeoning restaurant empire set to soak the Bay Area in maple syrup. Who dat.\u003c/p>\n\u003cp>[aside postID=\"bayareabites_122533\" label=\"Tanya Holland's Chocolate Bourbon Pecan Pie\" align=\"left\"]\u003c/p>\n\u003cp>That's right, Holland has at last opened not one but two restaurants: The long-anticipated, fast-casual, counter-service version of \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> at the Ferry Building, and a much larger (4,000 square feet!), full-service restaurant with an expanded offering in trending Uptown Oakland, near Drake's Dealership and Calavera. There's even buzz about an outpost of \u003ca href=\"https://sf.eater.com/2018/11/16/18098966/oakland-airport-new-restaurants-brown-sugar-kitchen-a16-calavera\">BSK soon to open at Oakland International Airport\u003c/a>, as well as something cooking with the Golden State Warriors (\u003ca href=\"https://youtu.be/46otzK8yFL4\">well-known fans of hers\u003c/a>) for the new Chase Center in SF's Mission Bay.\u003c/p>\n\u003cp>But before we all get ahead ourselves, let's just start with breakfast: Morning items such as a baked egg tart, cheesy grits with poached eggs, and breakfast sandwiches will only be available at the Ferry Building till 11am, so plan accordingly (lunch is served till 2pm). Here's a taste of what's on offer in SF.\u003c/p>\n\u003cfigure id=\"attachment_132816\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132816\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-1.jpg\" alt=\"Fried chicken sando served on an Acme roll\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sando served on an Acme roll \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken and waffles steal a lot of the limelight, but the fried chicken sando is more than respectable, served on an Acme roll with aioli mayo and a generous portion of slaw. It's been selling out on the daily.\u003c/p>\n\u003cfigure id=\"attachment_132817\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-2.jpg\" alt=\"A buttermilk biscuit\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A buttermilk biscuit \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that's a biscuit. Holland and her team have perfected the art of the perfect biscuit —it's flaky on the outside, with layers of soft, buttery dough. Find both plain buttermilk (pictured) and bacon, cheddar, and scallion versions on the menu. Jam is optional, but these bad boys do just fine on their own.\u003c/p>\n\u003cfigure id=\"attachment_132818\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-3.jpg\" alt=\"Buttery, finely ground, and creamy grits\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Buttery, finely ground, and creamy grits \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Buttery, finely ground, and with an ideal level of creaminess, these grits work as a side with organic cheddar cheese, or as a hearty meal with the addition of poached eggs.\u003c/p>\n\u003cfigure id=\"attachment_132819\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132819\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-4.jpg\" alt=\"Mac-and-cheese\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Mac-and-cheese \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More for the carb category: Holland's mac-and-cheese is a gluten-free foodie's worst nightmare—i.e. heaven for the rest of us—with a rich, velvety texture and a sprinkling of crunchy breadcrumbs.\u003c/p>\n\u003cfigure id=\"attachment_132820\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-5.jpg\" alt=\"Brown Sugar Kitchen's beignets\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen's beignets \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've saved room for something sweet. Brown Sugar's beignets are literally pillows of dough, plump and playful, with a healthy coating of powdered sugar. You can work out tomorrow.\u003c/p>\n\u003cfigure id=\"attachment_132821\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132821\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-6.jpg\" alt=\"A flaky hand pie\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A flaky hand pie \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you're working your way to the front of the line, expect to be tempted by treats from their bakery case. Keep an eye out for flaky hand pies stuffed with fruity fillings.\u003c/p>\n\u003cfigure id=\"attachment_132822\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-7.jpg\" alt=\"A chocolate pecan bar\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate pecan bar \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But that's not all—there are also chocolate pecan bars—that's part brownie, part pecan pie—to take home.\u003c/p>\n\u003cp>\u003cb>Brown Sugar Kitchen\u003c/b>\u003cbr>\nSundays-Thursdays 11am to 2pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/RapqRpUydJn\">1 Ferry Building Suite 41\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nWednesdays-Saturdays 7am to 2pm, Sundays 8am to 2pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/dGyArh2tQKT2\">2295 Broadway\u003c/a>\u003cbr>\nOakland\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-brown-sugar-kitchen-2630577259.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>\u003cb>We all know the saying good things come to those who wait.\u003c/b>\u003c/p>\n\u003cp>In the case of Brown Sugar Kitchen, good things—in the form of finger-lickin' buttermilk fried chicken and cornmeal waffles—are now being heaped upon plates from San Francisco's Embarcadero to Uptown Oakland; those who've waited include not just soul-food-starved foodies across the city and the East Bay, but also the restaurant's chef-owner Tanya Holland herself.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For over a decade, Holland threw her Creole heart into cooking southern-inspired classics with soul at her West Oakland restaurant, making a name for herself and her signature fried chicken and waffles, and even drawing city folks over to one of The Town's less desirable boroughs for a taste of what Oakland foodies were talking about.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Lovers of Holland's fluffy biscuits and savory smoked chicken-and-rice gumbo let out a collective nooooo when the eatery closed its doors in 2017; and while word of Holland's lease at SF's Ferry Building, snagged from Daniel Patterson's Il Cane Rosso back in 2016, has been making mouths water for years, the team needed time to raise funds for the project. Insert \u003ca href=\"https://www.foodandwine.com/news/top-chef/season-15/tanya-holland-interview\">Holland's well-fought showing in season 15 of \u003ci>Top Chef\u003c/i>\u003c/a>, and that brings us up to speed, without a \u003ci>Top Chef\u003c/i> title but with a burgeoning restaurant empire set to soak the Bay Area in maple syrup. Who dat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That's right, Holland has at last opened not one but two restaurants: The long-anticipated, fast-casual, counter-service version of \u003ca href=\"http://www.brownsugarkitchen.com/\">Brown Sugar Kitchen\u003c/a> at the Ferry Building, and a much larger (4,000 square feet!), full-service restaurant with an expanded offering in trending Uptown Oakland, near Drake's Dealership and Calavera. There's even buzz about an outpost of \u003ca href=\"https://sf.eater.com/2018/11/16/18098966/oakland-airport-new-restaurants-brown-sugar-kitchen-a16-calavera\">BSK soon to open at Oakland International Airport\u003c/a>, as well as something cooking with the Golden State Warriors (\u003ca href=\"https://youtu.be/46otzK8yFL4\">well-known fans of hers\u003c/a>) for the new Chase Center in SF's Mission Bay.\u003c/p>\n\u003cp>But before we all get ahead ourselves, let's just start with breakfast: Morning items such as a baked egg tart, cheesy grits with poached eggs, and breakfast sandwiches will only be available at the Ferry Building till 11am, so plan accordingly (lunch is served till 2pm). Here's a taste of what's on offer in SF.\u003c/p>\n\u003cfigure id=\"attachment_132816\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132816\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-1.jpg\" alt=\"Fried chicken sando served on an Acme roll\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Fried chicken sando served on an Acme roll \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fried chicken and waffles steal a lot of the limelight, but the fried chicken sando is more than respectable, served on an Acme roll with aioli mayo and a generous portion of slaw. It's been selling out on the daily.\u003c/p>\n\u003cfigure id=\"attachment_132817\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-2.jpg\" alt=\"A buttermilk biscuit\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-2-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A buttermilk biscuit \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now that's a biscuit. Holland and her team have perfected the art of the perfect biscuit —it's flaky on the outside, with layers of soft, buttery dough. Find both plain buttermilk (pictured) and bacon, cheddar, and scallion versions on the menu. Jam is optional, but these bad boys do just fine on their own.\u003c/p>\n\u003cfigure id=\"attachment_132818\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132818\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-3.jpg\" alt=\"Buttery, finely ground, and creamy grits\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-3-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Buttery, finely ground, and creamy grits \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Buttery, finely ground, and with an ideal level of creaminess, these grits work as a side with organic cheddar cheese, or as a hearty meal with the addition of poached eggs.\u003c/p>\n\u003cfigure id=\"attachment_132819\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132819\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-4.jpg\" alt=\"Mac-and-cheese\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-4-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Mac-and-cheese \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>More for the carb category: Holland's mac-and-cheese is a gluten-free foodie's worst nightmare—i.e. heaven for the rest of us—with a rich, velvety texture and a sprinkling of crunchy breadcrumbs.\u003c/p>\n\u003cfigure id=\"attachment_132820\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-5.jpg\" alt=\"Brown Sugar Kitchen's beignets\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-5-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen's beignets \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you've saved room for something sweet. Brown Sugar's beignets are literally pillows of dough, plump and playful, with a healthy coating of powdered sugar. You can work out tomorrow.\u003c/p>\n\u003cfigure id=\"attachment_132821\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132821\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-6.jpg\" alt=\"A flaky hand pie\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-6-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A flaky hand pie \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While you're working your way to the front of the line, expect to be tempted by treats from their bakery case. Keep an eye out for flaky hand pies stuffed with fruity fillings.\u003c/p>\n\u003cfigure id=\"attachment_132822\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/03/980x-7.jpg\" alt=\"A chocolate pecan bar\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/03/980x-7-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A chocolate pecan bar \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But that's not all—there are also chocolate pecan bars—that's part brownie, part pecan pie—to take home.\u003c/p>\n\u003cp>\u003cb>Brown Sugar Kitchen\u003c/b>\u003cbr>\nSundays-Thursdays 11am to 2pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/RapqRpUydJn\">1 Ferry Building Suite 41\u003c/a>\u003cbr>\nSan Francisco\u003cbr>\nWednesdays-Saturdays 7am to 2pm, Sundays 8am to 2pm\u003cbr>\n\u003ca href=\"https://goo.gl/maps/dGyArh2tQKT2\">2295 Broadway\u003c/a>\u003cbr>\nOakland\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-brown-sugar-kitchen-2630577259.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Five Late Night Wings, Tacos and Breakfasts Eats In the East Bay",
"title": "Five Late Night Wings, Tacos and Breakfasts Eats In the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>We’ve all been there. We’ve been with someone who was so hungry and impatient that they demanded, loudly, that food be thrown into their gob instantaneously. Whether you’re coming from the club, a gathering, getting off that late night shift or just want to get outside for a while, we’ve got you covered. While some of these late night spots might already be your go-to destinations for all things soak-up-the-booze, maybe you’re just someone who loves to patronize eateries while the rest of the world sleeps.\u003c/p>\n\u003ch2>Sam’s Quarter Pound Burgers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/18401+Hesperian+Blvd,+San+Lorenzo,+CA+94580/data=!4m2!3m1!1s0x808f91075f6deced:0xd3258b09fd523b73?ved=2ahUKEwjFxtH4k7XgAhUmwFQKHWTYAUsQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">18401 Hesperian Blvd\u003c/a>\u003cbr>\nSan Lorenzo, CA\u003cbr>\n94580\u003c/p>\n\u003cfigure id=\"attachment_132649\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132649 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Drive-thru at Sam’s Quarter Pound Burger (Jerry Wong via Facebook)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There used to be nine locations throughout the SF Bay Area, but now you can only find \u003c/span>\u003ca href=\"http://www.samssuperburgers.com/\">Sam’s Burgers\u003c/a>\u003cspan style=\"font-weight: 400\"> in San Lorenzo and San Leandro. There’s hardly any information online about these two locations. When I discovered a website for Sam’s, I reached out to the webmaster inquiring about more information. Even he didn’t know anything, “...\u003c/span>\u003cspan style=\"font-weight: 400\">when I did try to look them up, I never had any luck finding any contact informa\u003c/span>\u003cspan style=\"font-weight: 400\">tion for them either.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a little bit of dig, I found a business listing stating that both locations are currently up for sale as turn-keys. \u003c/span>\u003cspan style=\"font-weight: 400\">“Sam's Super Burgers No. 1 has been operating in this same location since the 1960s. The present owner has been operating the business since 2001.” These locations are incredibly convenient to two types of people: those who begrudge stripping themselves of their pajamas in order to acquire late night munchies and those who would like an alternative to corporate fast food chains. The menu is extremely limited, with only 11 options plus beverages. But, I guess it makes it easier for you to focus on what you want to order. Indulge yourself in one of their cheeseburgers, cheese fries, milkshakes and a corn dog — they’re one of the few spots left making their corn dogs in house!\u003c/span>\u003c/p>\n\u003ch2>Tacos El Autlense\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/601+San+Pablo+Ave,+Albany,+CA+94706/data=!4m2!3m1!1s0x808579255ab3464b:0x1a1d72988c4bf877?ved=2ahUKEwja7-GYtLXgAhWhPH0KHc5tAPUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">601 San Pablo Ave\u003c/a>\u003cbr>\nAlbany, CA\u003cbr>\n94706\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132653 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rodrigo and Enedina Anguiano, owners of Tacos El Autlense (Jeremy Brooks)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/hotsytacos/\" target=\"_blank\" rel=\"noopener\">Tacos El Autlense’s\u003c/a> Facebook claims, “The best tacos this side of International Blvd” and I’m in no position to argue that. When the atheists are lining up to receive a side of “porque nada es imposible para dios” (because nothing is impossible with god) with their tacos, you know the food is otherworldly.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The truck used to be situated in Richmond, Ca, but moved to their current location in 2010 when the Hotsy Totsy bar asked them to fill a void. Before these tacos, Autlán de Navarro’s only claim to fame, known to me, was birthing Carlos Santana. The tacos brought the truck its second claim to fame: an Instagram photo showing that \u003ca href=\"https://www.instagram.com/p/BmFOpqOh79A/\" target=\"_blank\" rel=\"noopener\">Alexis Ohanian\u003c/a> brought Serena Williams there to chomp down! The truck is open late every day of the week to provide a much needed sponge of flavor to those stumbling out of the bar that the truck shares a parking lot with. This is also one of the only trucks to use yellow corn tortillas (it’s a bigger deal than you think).\u003c/p>\n\u003ch2>Nikko’s Family Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/340+23rd+Ave,+Oakland,+CA+94606/@37.773379,-122.2378197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f86ec8b346b5b:0x9b7256f535ec9085!8m2!3d37.773379!4d-122.235631\" target=\"_blank\" rel=\"noopener\">340 23rd Ave\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94606\u003c/p>\n\u003cp>https://www.instagram.com/p/BVIJt9ijIWV/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Located in the middle of an incredibly busy and circular intersection, Nikko’s opened its doors in 1956. They’ve been serving the East Oakland community for 24 hours a day for over 60 years. That’s a lot of french fries. As one of two 24 hour non-chain restaurants in the entire East Bay (the other being \u003c/span>\u003cspan style=\"font-weight: 400\">1/4 Lb Big Burger in Martinez), you get a parking lot, a chill environment and affordable prices. You’ll often find an interesting intersection of late night constituents from Oakland and Alameda, since the restaurant sits right at the entrance (or exit) of the Park Street bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You’ll also find your model diner with a veneer counter and stools facing the kitchen. There’s several booths with vinyl seats. It’s best to leave any fresh leafy greens out of the equation for fear of disappointment —stick to things like their patty melts. Even better, try The San Franciscan: a beef patty on butter griddled sourdough bread slices with Swiss cheese and fried onions.\u003c/span>\u003c/p>\n\u003ch2>Rudy’s Can’t Fail Cafe\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rudy's+Can't+Fail+Cafe/@37.8309642,-122.2881817,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e1518030fc1:0xea496f32d455a58d!8m2!3d37.83096!4d-122.285993\" target=\"_blank\" rel=\"noopener\">4081 Hollis St\u003c/a>\u003cbr>\nEmeryville, CA 94608\u003c/p>\n\u003cp>https://www.instagram.com/p/BkYL39HgQJ6/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Although the Oakland branch of \u003ca href=\"https://www.iamrudy.com/menu/\" target=\"_blank\" rel=\"noopener\">Rudy’s\u003c/a> shuttered its doors in 2018, this Rudy’s seems to be undefeated as the Emeryville go-to during all hours of the night and day. Don’t even think about coming here on the weekends without standing in giant lines! There are some fun trivia facts about Rudy’s people will always tell you: first, the restaurant was named after the 1979 song Rudie Can't Fail by The Clash and second, co-owner Mike Dirnt, the Berkeley-born bassist for the band Green Day, help to establish the original Rudy's in 2002. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rudy’s extensive menu reminds you that not everything you eat late at night has to be soaked in grease. They offer some solid healthy options like grilled chicken salads and club sandwiches. But, make no mistake, you can still find those Americana classics: patty melts, fried chicken dinners and pie!\u003c/span>\u003c/p>\n\u003ch2>Monkey King Pub & Grub\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1315+Park+St,+Alameda,+CA+94501/data=!4m2!3m1!1s0x808f86bdc2f73311:0x37db1cd6d034af1f?ved=2ahUKEwjvs_SOxb7gAhXLIDQIHVBvDiUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">1315 Park St\u003c/a>\u003cbr>\nAlameda, CA 94501\u003c/p>\n\u003cp>https://www.instagram.com/p/BmRRBL1n4X9/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">It seems like Alameda shuts down early. With its popular bars like Forbidden Island Tiki Lounge (seen on HBO’s \u003c/span>\u003ca href=\"http://siliconvalleyism.com/silicon-valley-filming-locations.php\">\u003ci>\u003cspan style=\"font-weight: 400\">Silicon Valley\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">) and Lucky 13, patrons are bound to be on the lookout for some grub come last call. Opened in 2012, \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18204/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen\">\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> does the job with hours going as late as 2am. They’ll even deliver during all of their opening hours. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub doesn’t seem to have any stand out dishes because it’s all so good! Their dried fried ribs seem to be just as popular as their jambalaya fried rice (add optional runny yolk), jambalaya noodles, garlic noodles and chicken wings. But, one of their more unique offerings are Disco Fries which are a uniquely New Jersey creation and can be seen on a lot of East Coast diner menus. \u003c/span>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you happen to be around during regular humanoid hours, you can also visit their Monkey King at the Brewery, which has some different food options than the pub. \u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>We’ve all been there. We’ve been with someone who was so hungry and impatient that they demanded, loudly, that food be thrown into their gob instantaneously. Whether you’re coming from the club, a gathering, getting off that late night shift or just want to get outside for a while, we’ve got you covered. While some of these late night spots might already be your go-to destinations for all things soak-up-the-booze, maybe you’re just someone who loves to patronize eateries while the rest of the world sleeps.\u003c/p>\n\u003ch2>Sam’s Quarter Pound Burgers\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/18401+Hesperian+Blvd,+San+Lorenzo,+CA+94580/data=!4m2!3m1!1s0x808f91075f6deced:0xd3258b09fd523b73?ved=2ahUKEwjFxtH4k7XgAhUmwFQKHWTYAUsQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">18401 Hesperian Blvd\u003c/a>\u003cbr>\nSan Lorenzo, CA\u003cbr>\n94580\u003c/p>\n\u003cfigure id=\"attachment_132649\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132649 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg\" alt=\"\" width=\"800\" height=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/13308681_10207652685809895_3369162299573985857_o-1200x900.jpg 1200w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The Drive-thru at Sam’s Quarter Pound Burger (Jerry Wong via Facebook)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">There used to be nine locations throughout the SF Bay Area, but now you can only find \u003c/span>\u003ca href=\"http://www.samssuperburgers.com/\">Sam’s Burgers\u003c/a>\u003cspan style=\"font-weight: 400\"> in San Lorenzo and San Leandro. There’s hardly any information online about these two locations. When I discovered a website for Sam’s, I reached out to the webmaster inquiring about more information. Even he didn’t know anything, “...\u003c/span>\u003cspan style=\"font-weight: 400\">when I did try to look them up, I never had any luck finding any contact informa\u003c/span>\u003cspan style=\"font-weight: 400\">tion for them either.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">With a little bit of dig, I found a business listing stating that both locations are currently up for sale as turn-keys. \u003c/span>\u003cspan style=\"font-weight: 400\">“Sam's Super Burgers No. 1 has been operating in this same location since the 1960s. The present owner has been operating the business since 2001.” These locations are incredibly convenient to two types of people: those who begrudge stripping themselves of their pajamas in order to acquire late night munchies and those who would like an alternative to corporate fast food chains. The menu is extremely limited, with only 11 options plus beverages. But, I guess it makes it easier for you to focus on what you want to order. Indulge yourself in one of their cheeseburgers, cheese fries, milkshakes and a corn dog — they’re one of the few spots left making their corn dogs in house!\u003c/span>\u003c/p>\n\u003ch2>Tacos El Autlense\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/601+San+Pablo+Ave,+Albany,+CA+94706/data=!4m2!3m1!1s0x808579255ab3464b:0x1a1d72988c4bf877?ved=2ahUKEwja7-GYtLXgAhWhPH0KHc5tAPUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">601 San Pablo Ave\u003c/a>\u003cbr>\nAlbany, CA\u003cbr>\n94706\u003c/p>\n\u003cfigure class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"wp-image-132653 size-medium\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg\" alt=\"\" width=\"800\" height=\"534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/415300_364234386930124_772756488_o.jpg 1024w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Rodrigo and Enedina Anguiano, owners of Tacos El Autlense (Jeremy Brooks)\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/hotsytacos/\" target=\"_blank\" rel=\"noopener\">Tacos El Autlense’s\u003c/a> Facebook claims, “The best tacos this side of International Blvd” and I’m in no position to argue that. When the atheists are lining up to receive a side of “porque nada es imposible para dios” (because nothing is impossible with god) with their tacos, you know the food is otherworldly.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The truck used to be situated in Richmond, Ca, but moved to their current location in 2010 when the Hotsy Totsy bar asked them to fill a void. Before these tacos, Autlán de Navarro’s only claim to fame, known to me, was birthing Carlos Santana. The tacos brought the truck its second claim to fame: an Instagram photo showing that \u003ca href=\"https://www.instagram.com/p/BmFOpqOh79A/\" target=\"_blank\" rel=\"noopener\">Alexis Ohanian\u003c/a> brought Serena Williams there to chomp down! The truck is open late every day of the week to provide a much needed sponge of flavor to those stumbling out of the bar that the truck shares a parking lot with. This is also one of the only trucks to use yellow corn tortillas (it’s a bigger deal than you think).\u003c/p>\n\u003ch2>Nikko’s Family Restaurant\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/340+23rd+Ave,+Oakland,+CA+94606/@37.773379,-122.2378197,17z/data=!3m1!4b1!4m5!3m4!1s0x808f86ec8b346b5b:0x9b7256f535ec9085!8m2!3d37.773379!4d-122.235631\" target=\"_blank\" rel=\"noopener\">340 23rd Ave\u003c/a>\u003cbr>\nOakland, CA\u003cbr>\n94606\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Located in the middle of an incredibly busy and circular intersection, Nikko’s opened its doors in 1956. They’ve been serving the East Oakland community for 24 hours a day for over 60 years. That’s a lot of french fries. As one of two 24 hour non-chain restaurants in the entire East Bay (the other being \u003c/span>\u003cspan style=\"font-weight: 400\">1/4 Lb Big Burger in Martinez), you get a parking lot, a chill environment and affordable prices. You’ll often find an interesting intersection of late night constituents from Oakland and Alameda, since the restaurant sits right at the entrance (or exit) of the Park Street bridge. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">You’ll also find your model diner with a veneer counter and stools facing the kitchen. There’s several booths with vinyl seats. It’s best to leave any fresh leafy greens out of the equation for fear of disappointment —stick to things like their patty melts. Even better, try The San Franciscan: a beef patty on butter griddled sourdough bread slices with Swiss cheese and fried onions.\u003c/span>\u003c/p>\n\u003ch2>Rudy’s Can’t Fail Cafe\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Rudy's+Can't+Fail+Cafe/@37.8309642,-122.2881817,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e1518030fc1:0xea496f32d455a58d!8m2!3d37.83096!4d-122.285993\" target=\"_blank\" rel=\"noopener\">4081 Hollis St\u003c/a>\u003cbr>\nEmeryville, CA 94608\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Although the Oakland branch of \u003ca href=\"https://www.iamrudy.com/menu/\" target=\"_blank\" rel=\"noopener\">Rudy’s\u003c/a> shuttered its doors in 2018, this Rudy’s seems to be undefeated as the Emeryville go-to during all hours of the night and day. Don’t even think about coming here on the weekends without standing in giant lines! There are some fun trivia facts about Rudy’s people will always tell you: first, the restaurant was named after the 1979 song Rudie Can't Fail by The Clash and second, co-owner Mike Dirnt, the Berkeley-born bassist for the band Green Day, help to establish the original Rudy's in 2002. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Rudy’s extensive menu reminds you that not everything you eat late at night has to be soaked in grease. They offer some solid healthy options like grilled chicken salads and club sandwiches. But, make no mistake, you can still find those Americana classics: patty melts, fried chicken dinners and pie!\u003c/span>\u003c/p>\n\u003ch2>Monkey King Pub & Grub\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/1315+Park+St,+Alameda,+CA+94501/data=!4m2!3m1!1s0x808f86bdc2f73311:0x37db1cd6d034af1f?ved=2ahUKEwjvs_SOxb7gAhXLIDQIHVBvDiUQ8gEwAHoECAAQAQ\" target=\"_blank\" rel=\"noopener\">1315 Park St\u003c/a>\u003cbr>\nAlameda, CA 94501\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">It seems like Alameda shuts down early. With its popular bars like Forbidden Island Tiki Lounge (seen on HBO’s \u003c/span>\u003ca href=\"http://siliconvalleyism.com/silicon-valley-filming-locations.php\">\u003ci>\u003cspan style=\"font-weight: 400\">Silicon Valley\u003c/span>\u003c/i>\u003c/a>\u003cspan style=\"font-weight: 400\">) and Lucky 13, patrons are bound to be on the lookout for some grub come last call. Opened in 2012, \u003c/span>\u003ca href=\"https://www.kqed.org/checkplease/18204/check-please-bay-area-season-12-reviews-monkey-king-pub-and-grub-farmstead-at-long-meadow-ranch-grand-lake-kitchen\">\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> does the job with hours going as late as 2am. They’ll even deliver during all of their opening hours. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Monkey King Pub & Grub doesn’t seem to have any stand out dishes because it’s all so good! Their dried fried ribs seem to be just as popular as their jambalaya fried rice (add optional runny yolk), jambalaya noodles, garlic noodles and chicken wings. But, one of their more unique offerings are Disco Fries which are a uniquely New Jersey creation and can be seen on a lot of East Coast diner menus. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If you happen to be around during regular humanoid hours, you can also visit their Monkey King at the Brewery, which has some different food options than the pub. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 1
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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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.",
"airtime": "THU 10pm, FRI 1am",
"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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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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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"
},
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"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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"officialWebsiteLink": "/podcasts/hyphenacion",
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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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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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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/",
"meta": {
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},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
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