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"disqusTitle": "First Taste: Reopened Aziza Dishes Moroccan-Spiced Happiness in Outer Richmond",
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"content": "\u003cp>\u003ci>By Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Closures of beloved restaurants have become a way of life here in the practically-impossible-to-do-business Bay Area — we miss the likes of Jardinière and Commonwealth, and will soon say so long to Oakland's iconic Flora.\u003cbr>\n[aside postID='bayareabites_35066,bayareabites_50181' label='More About Mourad Lahlou on KQED']\u003cbr>\nOnce they're gone, it's rare for a restaurant to re-open. But now, at a time when we could all use a bit of nice news and something comforting to eat, one of San Francisco's old favorite restaurants is back for seconds; and tbh, we couldn't be happier about it.\u003c/p>\n\u003cp>The reopening of \u003ca href=\"http://azizasf.com/\">Aziza\u003c/a> — Mourad Lahlou's Michelin-starred Moroccan restaurant in the Outer Richmond, first opened in 2001 — is the happy result of a seriously epic delay. In May of 2016, Lahlou closed the restaurant for renovations; the process, which was estimated to take two months, dragged on for more than a year thanks to the city requirements that kept piling on.\u003c/p>\n\u003cfigure id=\"attachment_135404\" class=\"wp-caption aligncenter\" style=\"max-width: 1959px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-interior-palms.png\" alt=\"At Aziza 2.0, the best seats in the house can be found beneath the palms.\" width=\"1959\" height=\"1302\" class=\"size-full wp-image-135404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms.png 1959w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-800x532.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-768x510.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1020x678.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1200x798.png 1200w\" sizes=\"(max-width: 1959px) 100vw, 1959px\">\u003cfigcaption class=\"wp-caption-text\">At Aziza 2.0, the best seats in the house can be found beneath the palms. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the chef got restless and envisioned an all new project. Aziza, he decided, would make way for a Mexican-meets-Moroccan concept called Amara, which would blend the cuisines of his Moroccan heritage with the Mexican background of Aziza's then-chef de cuisine, Louis Maldonado. Another year passed without the new restaurant's unveiling, and Maldonado departed to take the toque at Gibson. \u003ca href=\"https://guide.michelin.com/us/en/california/article/dining-out/mourad-lahlou-amara-san-francisco-preview\">Amara's much anticipated opening\u003c/a> would never be. And then came the surprise twist.\u003c/p>\n\u003cp>Today, if you find yourself standing once more at the corner of Geary Boulevard and 22nd Avenue, you can open the heavy wood door, cross the tiled threshold, and find yourself again in the small Moroccan-style oasis that feels like it has always been meant to be Aziza.\u003c/p>\n\u003cfigure id=\"attachment_135407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-roasted-prawns.png\" alt=\"Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-135407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-800x530.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-768x509.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1020x676.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1200x795.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The refreshed interior is \u003ca href=\"https://www.instagram.com/azizasf/\">Instagram\u003c/a>-ready. Architectural designer Kristen Mayberry Simmons spearheaded the relocation of the bar to the back of the space, creating a glowy cocktailing haven that feels like an occasion; as well as the addition of more windows for better light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Interior designer \u003ca href=\"http://www.lucybrowninteriors.com/\">Lucy Brown McCormick\u003c/a> added some saucy touches: splashy aquamarine tiles and coved-beam ceilings. In the front dining room, casual design and subtle desert vibes reign via glowing Venetian-plastered walls, wicker lanterns, and natural leather hides on modern minimalist chairs. But it is past the bar that you'll find your photo op: a third, more intimate space dressed in tropical palm wallpaper and tufted booths. Is this real life? At Aziza, it is.\u003c/p>\n\u003cfigure id=\"attachment_135406\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg\" alt=\"The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam.\" width=\"1080\" height=\"720\" class=\"size-full wp-image-135406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In whichever room you pull up a chair, the menu offering will be the same: a mix of Aziza classics with a few fresh twists. Regulars to the old place won't hesitate in diving back into the flaky chicken basteeya laced with crumbled almonds, or the hearty beef cheek tagine for a cozy comfort food moment. \u003c/p>\n\u003cp>Oysters are also on offer, as are dips and spreads, juicy kefta meatballs, and a hefty lamb shank, all of it thoughtfully incorporating spice and highlighting Moroccan cooking techniques with Californian ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-kefta-meatballs.png\" alt=\"A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-135408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1020x681.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1200x801.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the day, Aziza was the first Moroccan restaurant in the U.S. to earn a Michelin star; and Lahlou's eponymous restaurant, \u003ca href=\"https://mouradsf.com/\">Mourad\u003c/a>, holds it own in terms of wattage. So will Aziza reclaim its celestial status? We think the future is bright.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-moroccan-restaurant-aziza-sf-2641127822.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nOnce they're gone, it's rare for a restaurant to re-open. But now, at a time when we could all use a bit of nice news and something comforting to eat, one of San Francisco's old favorite restaurants is back for seconds; and tbh, we couldn't be happier about it.\u003c/p>\n\u003cp>The reopening of \u003ca href=\"http://azizasf.com/\">Aziza\u003c/a> — Mourad Lahlou's Michelin-starred Moroccan restaurant in the Outer Richmond, first opened in 2001 — is the happy result of a seriously epic delay. In May of 2016, Lahlou closed the restaurant for renovations; the process, which was estimated to take two months, dragged on for more than a year thanks to the city requirements that kept piling on.\u003c/p>\n\u003cfigure id=\"attachment_135404\" class=\"wp-caption aligncenter\" style=\"max-width: 1959px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-interior-palms.png\" alt=\"At Aziza 2.0, the best seats in the house can be found beneath the palms.\" width=\"1959\" height=\"1302\" class=\"size-full wp-image-135404\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms.png 1959w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-800x532.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-768x510.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1020x678.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-interior-palms-1200x798.png 1200w\" sizes=\"(max-width: 1959px) 100vw, 1959px\">\u003cfigcaption class=\"wp-caption-text\">At Aziza 2.0, the best seats in the house can be found beneath the palms. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the chef got restless and envisioned an all new project. Aziza, he decided, would make way for a Mexican-meets-Moroccan concept called Amara, which would blend the cuisines of his Moroccan heritage with the Mexican background of Aziza's then-chef de cuisine, Louis Maldonado. Another year passed without the new restaurant's unveiling, and Maldonado departed to take the toque at Gibson. \u003ca href=\"https://guide.michelin.com/us/en/california/article/dining-out/mourad-lahlou-amara-san-francisco-preview\">Amara's much anticipated opening\u003c/a> would never be. And then came the surprise twist.\u003c/p>\n\u003cp>Today, if you find yourself standing once more at the corner of Geary Boulevard and 22nd Avenue, you can open the heavy wood door, cross the tiled threshold, and find yourself again in the small Moroccan-style oasis that feels like it has always been meant to be Aziza.\u003c/p>\n\u003cfigure id=\"attachment_135407\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-roasted-prawns.png\" alt=\"Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices.\" width=\"1920\" height=\"1272\" class=\"size-full wp-image-135407\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-160x106.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-800x530.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-768x509.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1020x676.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-roasted-prawns-1200x795.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted prawns are plump and juicy, packed with a bit of heat thanks to harissa and red charmoula spices. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The refreshed interior is \u003ca href=\"https://www.instagram.com/azizasf/\">Instagram\u003c/a>-ready. Architectural designer Kristen Mayberry Simmons spearheaded the relocation of the bar to the back of the space, creating a glowy cocktailing haven that feels like an occasion; as well as the addition of more windows for better light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Interior designer \u003ca href=\"http://www.lucybrowninteriors.com/\">Lucy Brown McCormick\u003c/a> added some saucy touches: splashy aquamarine tiles and coved-beam ceilings. In the front dining room, casual design and subtle desert vibes reign via glowing Venetian-plastered walls, wicker lanterns, and natural leather hides on modern minimalist chairs. But it is past the bar that you'll find your photo op: a third, more intimate space dressed in tropical palm wallpaper and tufted booths. Is this real life? At Aziza, it is.\u003c/p>\n\u003cfigure id=\"attachment_135406\" class=\"wp-caption aligncenter\" style=\"max-width: 1080px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg\" alt=\"The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam.\" width=\"1080\" height=\"720\" class=\"size-full wp-image-135406\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine.jpg 1080w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Aziza-beef-cheek-tagine-1020x680.jpg 1020w\" sizes=\"(max-width: 1080px) 100vw, 1080px\">\u003cfigcaption class=\"wp-caption-text\">The beef cheek tagine will arrive in the traditional clay pot; when the lid comes off, breathe in the aroma of a steaming hearty stew with tender chunks of meat, rice puffs, almonds, apricots, and spiced root vegetable jam. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In whichever room you pull up a chair, the menu offering will be the same: a mix of Aziza classics with a few fresh twists. Regulars to the old place won't hesitate in diving back into the flaky chicken basteeya laced with crumbled almonds, or the hearty beef cheek tagine for a cozy comfort food moment. \u003c/p>\n\u003cp>Oysters are also on offer, as are dips and spreads, juicy kefta meatballs, and a hefty lamb shank, all of it thoughtfully incorporating spice and highlighting Moroccan cooking techniques with Californian ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135408\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/aziza-kefta-meatballs.png\" alt=\"A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast.\" width=\"1920\" height=\"1281\" class=\"size-full wp-image-135408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-160x107.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-800x534.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-768x512.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1020x681.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/aziza-kefta-meatballs-1200x801.png 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A skewer of five tender kefta meatballs, on a pool of cilantro vinaigrette, is served with a chilled salad of shaved jicama and halved grapes for a refreshing contrast. \u003ccite>(Sarah Chorey/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Back in the day, Aziza was the first Moroccan restaurant in the U.S. to earn a Michelin star; and Lahlou's eponymous restaurant, \u003ca href=\"https://mouradsf.com/\">Mourad\u003c/a>, holds it own in terms of wattage. So will Aziza reclaim its celestial status? We think the future is bright.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-moroccan-restaurant-aziza-sf-2641127822.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication",
"title": "First Taste: Kin Khao sister restaurant Nari bursts with flavor and sophistication",
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"content": "\u003cp>[aside postID='checkplease_18170,bayareabites_81166' label='More on Pim from KQED']\u003cbr>\n\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>The words \"let's go for Thai\" are typically happy-making. Who doesn't love to dip into a platter of peanut-y pad Thai noodles or a rich, steaming bowl of red curry?\u003c/p>\n\u003cp>But while those dishes have a place in our hearts for cozy date nights or take-out at home, what we think of as \"traditional\" Thai food often isn't authentic at all (and more than likely it isn't fresh). Fortunately, we have Pim Techamuanvivit, a Michelin-class Thai chef, right here in our backyard. Through her first restaurant, the runaway success that is Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.kinkhao.com/\">Kin Khao\u003c/a> opened in 2014 on the ground floor of downtown's Parc 55 Hotel (a place rarely visited by locals), the whole city was basically blown away. The restaurant served made-from-scratch, intense, and stunningly delicious Thai food in a funky, low-budget space and, in 2016, earned a Michelin star, which it has retained every year since.\u003c/p>\n\u003cp>But hold on, because Nari is not Kin Khao 2.0.\u003c/p>\n\u003cfigure id=\"attachment_134955\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-interior-greenery.jpg\" alt=\"Greenery sprouts up throughout the space, lending an urban oasis feel.\" width=\"980\" height=\"735\" class=\"size-full wp-image-134955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-768x576.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery sprouts up throughout the space, lending an urban oasis feel. \u003ccite>(Anson Smart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The scope of the place is your first clue. Inside Japantown's \u003ca href=\"https://www.7x7.com/first-taste-hotel-kabuki-japantown-2533728836.html\">Hotel Kabuki\u003c/a>, the dining room can seat up to 100 guests for dinner plus another 40 in the upstairs bar and lounge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The interior is also decidedly more polished than Kin Khao's. Kitted out by \u003ca href=\"https://www.lundbergdesign.com/\">Lundberg Design\u003c/a>, the aesthetes behind the interiors at Mourad and Quince, Nari is modern and elegant—an open two-story space with floor-to-ceiling windows that shed light on lush ferns and trendy monstera growing up between half-circle booths upholstered in exquisite floral fabric. In Lundberg fashion, there is thoughtful woodwork and sculptural fixtures.\u003c/p>\n\u003cp>Design-wise, you might call Nari the brighter yang to Kin Khao's darker yin, and while Techamuanvivit has always helmed Kin Khao, there are strong feminine wiles at work here. The restaurant's name itself means \"women\" in Thai, and the operation is run by a powerhouse team of femmes. \u003c/p>\n\u003cp>Techamuanvivit, who developed the menu, is joined by chef de cuisine Meghan Clark (also of Kin Khao) and bar star Megan Daniel-Hoang (formerly of Whitechapel). The cocktails here are named after women characters in Thai novels; there is also an extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_134956\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-cocktails.jpg\" alt=\"Left to right: The Manora, the Rojana and the Montheo\" width=\"980\" height=\"653\" class=\"size-full wp-image-134956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: The Manora, the Rojana and the Montheo \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nari's cocktail program is reason enough to visit. The Manora is similar to a Thai version of a pisco sour, made with egg whites, pineapple sherbert, yellow chartreuse falernum, and lime. The Rojana brings together a light rum, Smith & Cross rum, lime cordial, pineapple gum, orgeat, and Thai bitters for am elevated play on a daiquiri. The Montheo is pleasantly tart thanks to a bit of sea gin made with seaweed, sherry, chareau, vanilla, absinthe, cucumber, muddled basil, and a hint of lemon.\u003c/p>\n\u003cp>Once you've settled in, it's time to forget about pad Thai and open your taste buds to a new dimension. Salty meets sweet in most of the dishes here, and funky-intense flavors come through thanks to ingredients such as shrimp paste and fish sauce. The best approach: Order with an open mind and no expectations.\u003c/p>\n\u003cfigure id=\"attachment_134957\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-kapi-plah.jpg\" alt=\"The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Start with the punchy miang, an intensely green betel leaf topped with stone fruit, trout roe, and fish sauce caramel. Sample the yum tawai, a platter of haricots vert with bits of chicken, peanuts, sesame, and coconut and tamarind sauce. Indulge in a pretty spicy version of gaeng bumbai aubergine, a curry of eggplant with hints of lemon basil and topped with crunchy fried shallots.\u003c/p>\n\u003cfigure id=\"attachment_134958\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg\" alt=\"Nari's gaeng rawaeng\" width=\"980\" height=\"653\" class=\"size-full wp-image-134958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's gaeng rawaeng \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The gaeng rawaeng is a menu standout. The whole cornish game hen is cooked in a rich rawaeng curry sauce, and served with buttery roti bread perfect for dipping up all the juices. Like next-level comfort food, it's guaranteed to become a Nari signature dish.\u003c/p>\n\u003cp>The desserts, like the cocktails, shine. Saved room for the babin coconut cake, a thick, pudding-like slice of coconut, basil, and ginger, topped with toasted coconut flakes. We did also love the makrut lime tart with bright strawberries, creaming creamy citrus filling, and crispy rice puffs rolled in powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_134959\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's makrut lime tart \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-nari-thai-restaurant-sf-2640493649.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003ci>by Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>The words \"let's go for Thai\" are typically happy-making. Who doesn't love to dip into a platter of peanut-y pad Thai noodles or a rich, steaming bowl of red curry?\u003c/p>\n\u003cp>But while those dishes have a place in our hearts for cozy date nights or take-out at home, what we think of as \"traditional\" Thai food often isn't authentic at all (and more than likely it isn't fresh). Fortunately, we have Pim Techamuanvivit, a Michelin-class Thai chef, right here in our backyard. Through her first restaurant, the runaway success that is Kin Khao, and now her followup project, Nari, she's showing us the way to the true flavors of Thailand.\u003c/p>\n\u003cp>When \u003ca href=\"http://www.kinkhao.com/\">Kin Khao\u003c/a> opened in 2014 on the ground floor of downtown's Parc 55 Hotel (a place rarely visited by locals), the whole city was basically blown away. The restaurant served made-from-scratch, intense, and stunningly delicious Thai food in a funky, low-budget space and, in 2016, earned a Michelin star, which it has retained every year since.\u003c/p>\n\u003cp>But hold on, because Nari is not Kin Khao 2.0.\u003c/p>\n\u003cfigure id=\"attachment_134955\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-interior-greenery.jpg\" alt=\"Greenery sprouts up throughout the space, lending an urban oasis feel.\" width=\"980\" height=\"735\" class=\"size-full wp-image-134955\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-interior-greenery-768x576.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Greenery sprouts up throughout the space, lending an urban oasis feel. \u003ccite>(Anson Smart)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The scope of the place is your first clue. Inside Japantown's \u003ca href=\"https://www.7x7.com/first-taste-hotel-kabuki-japantown-2533728836.html\">Hotel Kabuki\u003c/a>, the dining room can seat up to 100 guests for dinner plus another 40 in the upstairs bar and lounge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The interior is also decidedly more polished than Kin Khao's. Kitted out by \u003ca href=\"https://www.lundbergdesign.com/\">Lundberg Design\u003c/a>, the aesthetes behind the interiors at Mourad and Quince, Nari is modern and elegant—an open two-story space with floor-to-ceiling windows that shed light on lush ferns and trendy monstera growing up between half-circle booths upholstered in exquisite floral fabric. In Lundberg fashion, there is thoughtful woodwork and sculptural fixtures.\u003c/p>\n\u003cp>Design-wise, you might call Nari the brighter yang to Kin Khao's darker yin, and while Techamuanvivit has always helmed Kin Khao, there are strong feminine wiles at work here. The restaurant's name itself means \"women\" in Thai, and the operation is run by a powerhouse team of femmes. \u003c/p>\n\u003cp>Techamuanvivit, who developed the menu, is joined by chef de cuisine Meghan Clark (also of Kin Khao) and bar star Megan Daniel-Hoang (formerly of Whitechapel). The cocktails here are named after women characters in Thai novels; there is also an extensive wine list.\u003c/p>\n\u003cfigure id=\"attachment_134956\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-cocktails.jpg\" alt=\"Left to right: The Manora, the Rojana and the Montheo\" width=\"980\" height=\"653\" class=\"size-full wp-image-134956\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-cocktails-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Left to right: The Manora, the Rojana and the Montheo \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nari's cocktail program is reason enough to visit. The Manora is similar to a Thai version of a pisco sour, made with egg whites, pineapple sherbert, yellow chartreuse falernum, and lime. The Rojana brings together a light rum, Smith & Cross rum, lime cordial, pineapple gum, orgeat, and Thai bitters for am elevated play on a daiquiri. The Montheo is pleasantly tart thanks to a bit of sea gin made with seaweed, sherry, chareau, vanilla, absinthe, cucumber, muddled basil, and a hint of lemon.\u003c/p>\n\u003cp>Once you've settled in, it's time to forget about pad Thai and open your taste buds to a new dimension. Salty meets sweet in most of the dishes here, and funky-intense flavors come through thanks to ingredients such as shrimp paste and fish sauce. The best approach: Order with an open mind and no expectations.\u003c/p>\n\u003cfigure id=\"attachment_134957\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/nari-kapi-plah.jpg\" alt=\"The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134957\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/nari-kapi-plah-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The kapi plah is an intensely flavorful chilled dip is made with gulf prawns and shrimp paste relish and comes with a spread of crisp radishes, beans, and sliced pear. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Start with the punchy miang, an intensely green betel leaf topped with stone fruit, trout roe, and fish sauce caramel. Sample the yum tawai, a platter of haricots vert with bits of chicken, peanuts, sesame, and coconut and tamarind sauce. Indulge in a pretty spicy version of gaeng bumbai aubergine, a curry of eggplant with hints of lemon basil and topped with crunchy fried shallots.\u003c/p>\n\u003cfigure id=\"attachment_134958\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg\" alt=\"Nari's gaeng rawaeng\" width=\"980\" height=\"653\" class=\"size-full wp-image-134958\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/gaeng-rawaeng-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's gaeng rawaeng \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The gaeng rawaeng is a menu standout. The whole cornish game hen is cooked in a rich rawaeng curry sauce, and served with buttery roti bread perfect for dipping up all the juices. Like next-level comfort food, it's guaranteed to become a Nari signature dish.\u003c/p>\n\u003cp>The desserts, like the cocktails, shine. Saved room for the babin coconut cake, a thick, pudding-like slice of coconut, basil, and ginger, topped with toasted coconut flakes. We did also love the makrut lime tart with bright strawberries, creaming creamy citrus filling, and crispy rice puffs rolled in powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_134959\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg\" alt=\"\" width=\"980\" height=\"653\" class=\"size-full wp-image-134959\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/10/makrut-lime-tart-nari-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Nari's makrut lime tart \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-nari-thai-restaurant-sf-2640493649.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "First Taste: At Sushi Nagai, true minimalism allows the fish to star",
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"content": "\u003cp>\u003ci>By Sarah Chorey\u003c/i>\u003c/p>\n\u003cp>Whether you've actually traveled to Japan or are just obsessed with sushi, you're likely familiar with omakase, those multi-course meals prepared at the discretion of the chef, made with the freshest fish, and oftentimes reaching 14 or 15 courses, with round after round of fresh nigiri artfully prepared so that each bite requires no adjustment. \u003c/p>\n\u003cp>Read between the lines: no extra wasabi, soy sauce, or Japanese mayo allowed; the sushi chef has the flavors queued up just so.\u003c/p>\n\u003cp>There are a handful of omakase restaurants like this sprinkled throughout San Francisco; Sushi Nagai is the latest to join the coterie.\u003c/p>\n\u003cfigure id=\"attachment_134113\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/nagai-entrance.jpg\" alt=\"The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blocks from Union Square and this city's most upscale shopping, Sushi Nagai's design mimics that of a luxury goods store: A crisp yellow awning shades the clean glass storefront that offers barely a glimpse of what's happening within; inside, a curvaceous, elevated platform, painted bright white, seats 20 or so with views to the sushi masters doing their expert slicing in the center.\u003c/p>\n\u003cfigure id=\"attachment_134114\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-chef.jpg\" alt=\"With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the wine glasses are being filled, you'll note the respectful, quiet silence of the dining room where's there's no background music at all—just the hush conceived to inspire awe for the magic of sushi being crafted with care. Settle in, you're going to be here a while.\u003c/p>\n\u003cfigure id=\"attachment_134115\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg\" alt=\"The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Head chef Tomonori Nagai (Morimoto, Shinji by Kanasaka) will be your guide for the night, leading you through a collection of morsels that comes with a luxury price tag—expect to throw down northwards of $200 per person. \u003c/p>\n\u003cfigure id=\"attachment_134117\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg\" alt=\"More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134117\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the ingredients, of course, are top notch, flown in from Tokyo's famed Toyosu fish market, and the omakase is meticulously prepared in the Edomae style, meaning the fish is preserved with soy sauce, broth, or salt and vinegar for a few days before it is served, just as it was centuries ago in the days before refrigeration.\u003c/p>\n\u003cfigure id=\"attachment_134116\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg\" alt=\"A portion of Japanese sardine is placed over a nugget of sushi rice.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A portion of Japanese sardine is placed over a nugget of sushi rice. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of your meal, the chef will ask if you'd like another piece of anything he has prepared, so take note of your favorites (and do note the additional price for additional bites).\u003c/p>\n\u003cfigure id=\"attachment_134118\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg\" alt=\"You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sushinagaisf.com\">Sushi Nagai\u003c/a>\u003cbr>\n125 Ellis St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/first-taste-sushi-nagai-san-francisco-2639066095.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>Whether you've actually traveled to Japan or are just obsessed with sushi, you're likely familiar with omakase, those multi-course meals prepared at the discretion of the chef, made with the freshest fish, and oftentimes reaching 14 or 15 courses, with round after round of fresh nigiri artfully prepared so that each bite requires no adjustment. \u003c/p>\n\u003cp>Read between the lines: no extra wasabi, soy sauce, or Japanese mayo allowed; the sushi chef has the flavors queued up just so.\u003c/p>\n\u003cp>There are a handful of omakase restaurants like this sprinkled throughout San Francisco; Sushi Nagai is the latest to join the coterie.\u003c/p>\n\u003cfigure id=\"attachment_134113\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/nagai-entrance.jpg\" alt=\"The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134113\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/nagai-entrance-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The tidy awning and glass entrance to Sushi Nagai mimic the high-end retailers in nearby Union Square. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Blocks from Union Square and this city's most upscale shopping, Sushi Nagai's design mimics that of a luxury goods store: A crisp yellow awning shades the clean glass storefront that offers barely a glimpse of what's happening within; inside, a curvaceous, elevated platform, painted bright white, seats 20 or so with views to the sushi masters doing their expert slicing in the center.\u003c/p>\n\u003cfigure id=\"attachment_134114\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-chef.jpg\" alt=\"With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134114\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-chef-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">With only bar seating on an elevated platform, every diner has a front row view to the sushi chefs working their magic centerstage. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>While the wine glasses are being filled, you'll note the respectful, quiet silence of the dining room where's there's no background music at all—just the hush conceived to inspire awe for the magic of sushi being crafted with care. Settle in, you're going to be here a while.\u003c/p>\n\u003cfigure id=\"attachment_134115\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg\" alt=\"The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134115\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-red-snapper-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The fish offering will change based on what's available and fresh at Tokyo's Toyosu fish; we were lucky to get a bite of this rich, wild red snapper. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Head chef Tomonori Nagai (Morimoto, Shinji by Kanasaka) will be your guide for the night, leading you through a collection of morsels that comes with a luxury price tag—expect to throw down northwards of $200 per person. \u003c/p>\n\u003cfigure id=\"attachment_134117\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg\" alt=\"More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134117\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sea-urchin-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">More melt-in-your-mouth goodness comes with a round of sea urchin nigiri—smooth, rich, and buttery. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But the ingredients, of course, are top notch, flown in from Tokyo's famed Toyosu fish market, and the omakase is meticulously prepared in the Edomae style, meaning the fish is preserved with soy sauce, broth, or salt and vinegar for a few days before it is served, just as it was centuries ago in the days before refrigeration.\u003c/p>\n\u003cfigure id=\"attachment_134116\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg\" alt=\"A portion of Japanese sardine is placed over a nugget of sushi rice.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-sardine-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">A portion of Japanese sardine is placed over a nugget of sushi rice. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the end of your meal, the chef will ask if you'd like another piece of anything he has prepared, so take note of your favorites (and do note the additional price for additional bites).\u003c/p>\n\u003cfigure id=\"attachment_134118\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg\" alt=\"You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share.\" width=\"980\" height=\"653\" class=\"size-full wp-image-134118\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/07/sushi-nagai-tamago-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">You've never had a sushi restaurant egg omelet like these. At Sushi Nagai, the tamago is light and silken, almost with the texture of a delicate bread. We asked for details about the preparation, but it's a secret too good for them to share. \u003ccite>(Sarah Chorey)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sushinagaisf.com\">Sushi Nagai\u003c/a>\u003cbr>\n125 Ellis St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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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"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",
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"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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"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": "First Taste: A native Oaxacan chef takes the helm at Thomas Keller's La Calenda",
"title": "First Taste: A native Oaxacan chef takes the helm at Thomas Keller's La Calenda",
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"content": "\u003cp>\u003cem>by Jess Lander\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Chef Thomas Keller trades escargot and frites for fresh-pressed tortillas and mole at his new Mexican joint \u003ca href=\"lacalendamex.com\">La Calenda\u003c/a>.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>Opened in the space once home to Hurley's restaurant, La Calenda shares the same couple blocks as Keller's French Laundry, Bouchon Bistro, Bouchon Bakery, and Ad Hoc—but that's about all it has in common with its Yountville comrades.\u003c/p>\n\u003cfigure id=\"attachment_132636\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-4.jpg\" alt=\"Copper penny tiling on the bar top.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Copper penny tiling on the bar top. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Vibe\u003c/h2>\n\u003cp>Focused on authentic Mexican cuisine, La Calenda radiates the joyful spirit of the traditional Oaxacan festivities for which it's named. This isn't buttoned-up fine dining; casual and family-friendly, the servers wear T-shirts and the staff is so nice it's as if they spike the air with tequila. Loud Mexican music emanates from the speakers, but even that gets drowned out by lively conversations between diners. A dinner bell that hangs from the open kitchen is rung periodically and frivolously, simply because it's fun.\u003c/p>\n\u003cp>The pink-walled restaurant has the look of a traditional taqueria, but this is Napa Valley, so it's rustic-chic, not a dive. Much of the decor was handpicked from Mexico, down to the hand-blown glassware and mismatched wooden chairs. A hand-painted mural brightens the bar area that seats 14; the bar top has a unique copper penny tiling. A large outdoor patio is set to flourish post-winter but for now, 86 seats fill the dining room and there's been a line out the door each night since the place opened at the start of the new year.\u003c/p>\n\u003cfigure id=\"attachment_132641\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-5.jpg\" alt=\"La Calenda serves up a handful of large plates, like Puerco en Mole Verde.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Calenda serves up a handful of large plates, like Puerco en Mole Verde. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the heart of the restaurant is a large open kitchen. Diners can watch the culinary team hand-press tortillas—they press between 700 and 900 each day—and slice al pastor from a spinning rotisserie.\u003c/p>\n\u003ch2>The Chef\u003c/h2>\n\u003cp>Chef de Cuisine Kaelin Ulrich Trilling didn't come up the ranks of Keller's world. The idea of working for the decorated chef, let alone heading up one of his restaurants, was a mere pipe dream for the 26-year-old, who grew up in Oaxaca. His mother Susana Trilling, a celebrity chef in her own right, founded the renowned Seasons of My Heart Cooking School in Oaxaca and Trilling draws inspiration from several of her recipes, like the much talked about mole negro, an arduous, three-day process that utilizes roughly 30 ingredients and five types of chiles. \"When I make mole here and taste it, I close my eyes and it brings me back to my childhood every time,\" he says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most challenging part of the gig has been adapting Mexican cooking techniques to America's health department standards. Back home, Trilling makes mole with a bamboo stick and barbacoa is ceremoniously cooked all day in giant pits in the ground. At La Calenda he attempts to recreate the pit in the oven, wrapping the meat in avocado leaves and cooking it at 500 degrees for hours.\u003c/p>\n\u003cfigure id=\"attachment_132637\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1-1.jpg\" alt=\"Four different types of heirloom corn brought in from Mexico.\" width=\"980\" height=\"792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-800x647.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-768x621.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Four different types of heirloom corn brought in from Mexico. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Food\u003c/h2>\n\u003cp>Like the decor, a majority of ingredients come directly from Mexico, including many types of heirloom corn—from blue to red to pink—sourced from varying regions. The team will also pluck herbs and produce from The French Laundry Culinary Garden.\u003c/p>\n\u003cp>Trilling has a story for every ingredient and every dish. Even the Caesar Salad, which seems out of place, has ties to Mexico: Legend has it that an Italian immigrant invented the recipe in Tijuana. Ironically, chips and salsa are actually an American tradition, but since stateside diners expect it, Trilling says he wants his to be the best. La Calenda serves six salsas total, my favorites being the habanero, which was well balanced and not as hot as one might expect, and avocado.\u003c/p>\n\u003cp>Starting off strong, the cachete de res en mole chichilo ($13)—braised beef cheek and another one of Trilling's mother's recipes—and the quesadilla al pastor ($9), a taqueria staple in Mexico made here with pineapple and Chihuahua cheese, were both standouts of the meal.\u003c/p>\n\u003cp>I tried all six tacos ($11-13 for two). The barbacoa and carnitas top my list; both meats were melt-in-your-mouth tender. With the exception of the Caesar salad croutons and desserts, the entire menu is gluten-free and there are plenty of vegetarian options as well, including a butternut squash tamale wrapped in an avocado leaf ($6) and mushroom tacos.\u003c/p>\n\u003cfigure id=\"attachment_132639\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3-1.jpg\" alt=\"The menu features two types of tamals, one with butternut squash.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The menu features two types of tamals, one with butternut squash. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert ($9), you can't go wrong with the churros or the tres leches cake, which for once, isn't too dry. The rice pudding has a nice surprise in the form of a mango sauce at the bottom. Mix it all up before you eat.\u003c/p>\n\u003cfigure id=\"attachment_132638\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2-1.jpg\" alt=\"Churros are a dessert staple at La Calenda.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Churros are a dessert staple at La Calenda. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Drinks\u003c/h2>\n\u003cp>La Calenda has collected more than 30 mezcals and tequilas used throughout a large cocktail menu ($12-$14) and curated a Mexican-heavy wine list—it is likely the most comprehensive wine list you've ever seen at a Mexican restaurant.\u003c/p>\n\u003cp>Admittedly, the La Calenda margarita wasn't my favorite. A little too sweet for my taste, it features pineapple agave syrup that really dominates the drink, but it does come in an Instagrammable piña cup. There is, of course, a classic margarita, which you can order by the pitcher for $50.\u003c/p>\n\u003cfigure id=\"attachment_132640\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-4-1.jpg\" alt=\"The Tahona Sol is a reinvention of the classic Tequila Sunrise.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The Tahona Sol is a reinvention of the classic Tequila Sunrise. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy Fenix (Reposado tequila, jalapeño-infused syrup, mango, lime, and tamarind soda) and the Tahona Sol left lasting impressions. The latter was touted as a play on a Tequila Sunrise, but I think that actually does this cocktail a disservice. Switching out OJ for tangerine juice and hibiscus, it's a great reinvention of the overrated (IMO) concoction that gained popularity in the '70s.\u003c/p>\n\u003cp>La Calenda is open daily, 5-11pm and does not take reservations. At some point in February, they will open for lunch as well from 11am to 5pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/-1-2626773823.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>by Jess Lander\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>\u003ci>Chef Thomas Keller trades escargot and frites for fresh-pressed tortillas and mole at his new Mexican joint \u003ca href=\"lacalendamex.com\">La Calenda\u003c/a>.\u003c/i>\u003c/strong>\u003c/p>\n\u003cp>Opened in the space once home to Hurley's restaurant, La Calenda shares the same couple blocks as Keller's French Laundry, Bouchon Bistro, Bouchon Bakery, and Ad Hoc—but that's about all it has in common with its Yountville comrades.\u003c/p>\n\u003cfigure id=\"attachment_132636\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132636\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-4.jpg\" alt=\"Copper penny tiling on the bar top.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Copper penny tiling on the bar top. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Vibe\u003c/h2>\n\u003cp>Focused on authentic Mexican cuisine, La Calenda radiates the joyful spirit of the traditional Oaxacan festivities for which it's named. This isn't buttoned-up fine dining; casual and family-friendly, the servers wear T-shirts and the staff is so nice it's as if they spike the air with tequila. Loud Mexican music emanates from the speakers, but even that gets drowned out by lively conversations between diners. A dinner bell that hangs from the open kitchen is rung periodically and frivolously, simply because it's fun.\u003c/p>\n\u003cp>The pink-walled restaurant has the look of a traditional taqueria, but this is Napa Valley, so it's rustic-chic, not a dive. Much of the decor was handpicked from Mexico, down to the hand-blown glassware and mismatched wooden chairs. A hand-painted mural brightens the bar area that seats 14; the bar top has a unique copper penny tiling. A large outdoor patio is set to flourish post-winter but for now, 86 seats fill the dining room and there's been a line out the door each night since the place opened at the start of the new year.\u003c/p>\n\u003cfigure id=\"attachment_132641\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132641\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-5.jpg\" alt=\"La Calenda serves up a handful of large plates, like Puerco en Mole Verde.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-5-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">La Calenda serves up a handful of large plates, like Puerco en Mole Verde. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>At the heart of the restaurant is a large open kitchen. Diners can watch the culinary team hand-press tortillas—they press between 700 and 900 each day—and slice al pastor from a spinning rotisserie.\u003c/p>\n\u003ch2>The Chef\u003c/h2>\n\u003cp>Chef de Cuisine Kaelin Ulrich Trilling didn't come up the ranks of Keller's world. The idea of working for the decorated chef, let alone heading up one of his restaurants, was a mere pipe dream for the 26-year-old, who grew up in Oaxaca. His mother Susana Trilling, a celebrity chef in her own right, founded the renowned Seasons of My Heart Cooking School in Oaxaca and Trilling draws inspiration from several of her recipes, like the much talked about mole negro, an arduous, three-day process that utilizes roughly 30 ingredients and five types of chiles. \"When I make mole here and taste it, I close my eyes and it brings me back to my childhood every time,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most challenging part of the gig has been adapting Mexican cooking techniques to America's health department standards. Back home, Trilling makes mole with a bamboo stick and barbacoa is ceremoniously cooked all day in giant pits in the ground. At La Calenda he attempts to recreate the pit in the oven, wrapping the meat in avocado leaves and cooking it at 500 degrees for hours.\u003c/p>\n\u003cfigure id=\"attachment_132637\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132637\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-1-1.jpg\" alt=\"Four different types of heirloom corn brought in from Mexico.\" width=\"980\" height=\"792\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-800x647.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-1-1-768x621.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Four different types of heirloom corn brought in from Mexico. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Food\u003c/h2>\n\u003cp>Like the decor, a majority of ingredients come directly from Mexico, including many types of heirloom corn—from blue to red to pink—sourced from varying regions. The team will also pluck herbs and produce from The French Laundry Culinary Garden.\u003c/p>\n\u003cp>Trilling has a story for every ingredient and every dish. Even the Caesar Salad, which seems out of place, has ties to Mexico: Legend has it that an Italian immigrant invented the recipe in Tijuana. Ironically, chips and salsa are actually an American tradition, but since stateside diners expect it, Trilling says he wants his to be the best. La Calenda serves six salsas total, my favorites being the habanero, which was well balanced and not as hot as one might expect, and avocado.\u003c/p>\n\u003cp>Starting off strong, the cachete de res en mole chichilo ($13)—braised beef cheek and another one of Trilling's mother's recipes—and the quesadilla al pastor ($9), a taqueria staple in Mexico made here with pineapple and Chihuahua cheese, were both standouts of the meal.\u003c/p>\n\u003cp>I tried all six tacos ($11-13 for two). The barbacoa and carnitas top my list; both meats were melt-in-your-mouth tender. With the exception of the Caesar salad croutons and desserts, the entire menu is gluten-free and there are plenty of vegetarian options as well, including a butternut squash tamale wrapped in an avocado leaf ($6) and mushroom tacos.\u003c/p>\n\u003cfigure id=\"attachment_132639\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132639\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-3-1.jpg\" alt=\"The menu features two types of tamals, one with butternut squash.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-3-1-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The menu features two types of tamals, one with butternut squash. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For dessert ($9), you can't go wrong with the churros or the tres leches cake, which for once, isn't too dry. The rice pudding has a nice surprise in the form of a mango sauce at the bottom. Mix it all up before you eat.\u003c/p>\n\u003cfigure id=\"attachment_132638\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132638\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-2-1.jpg\" alt=\"Churros are a dessert staple at La Calenda.\" width=\"980\" height=\"1470\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-2-1-768x1152.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">Churros are a dessert staple at La Calenda. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Drinks\u003c/h2>\n\u003cp>La Calenda has collected more than 30 mezcals and tequilas used throughout a large cocktail menu ($12-$14) and curated a Mexican-heavy wine list—it is likely the most comprehensive wine list you've ever seen at a Mexican restaurant.\u003c/p>\n\u003cp>Admittedly, the La Calenda margarita wasn't my favorite. A little too sweet for my taste, it features pineapple agave syrup that really dominates the drink, but it does come in an Instagrammable piña cup. There is, of course, a classic margarita, which you can order by the pitcher for $50.\u003c/p>\n\u003cfigure id=\"attachment_132640\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg class=\"size-full wp-image-132640\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/02/980x-4-1.jpg\" alt=\"The Tahona Sol is a reinvention of the classic Tequila Sunrise.\" width=\"980\" height=\"653\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/02/980x-4-1-768x512.jpg 768w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">The Tahona Sol is a reinvention of the classic Tequila Sunrise. \u003ccite>(David Escalante)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The spicy Fenix (Reposado tequila, jalapeño-infused syrup, mango, lime, and tamarind soda) and the Tahona Sol left lasting impressions. The latter was touted as a play on a Tequila Sunrise, but I think that actually does this cocktail a disservice. Switching out OJ for tangerine juice and hibiscus, it's a great reinvention of the overrated (IMO) concoction that gained popularity in the '70s.\u003c/p>\n\u003cp>La Calenda is open daily, 5-11pm and does not take reservations. At some point in February, they will open for lunch as well from 11am to 5pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/-1-2626773823.html\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sundaes, Pies and Butter Fries Arrive on Divisadero at Theorita",
"title": "Sundaes, Pies and Butter Fries Arrive on Divisadero at Theorita",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>Baking a standout pie isn’t, well, as “easy as pie.”\u003c/p>\n\u003cp>Chances are extremely high that the majority of San Francisco home cooks aren’t baking their own pie because, from blueberry with a lattice crust to mincemeat with a brown sugar crumble, pies aren’t just a trivial “add a few ingredients, mix, throw in oven, and forget it while you answer emails” type of recipe if you’re going at it fully from scratch. Sure, the Pillsbury dough boy can help cut a few pie corners when you desperately want to put a pie on the table promptly, but, when crust is 50 to 60% of the whole pie equation, the likelihood of a transcendent pie in that case will have already been cut dramatically.\u003c/p>\n\u003cp>There’s no way around it—pies need tender loving care. San Francisco’s unofficial newly crowned master of the pie-baking art, Angela Pinkerton, offers up some critical advice to aspiring pie bakers that her “secret” to outstanding pie results isn’t really a deep piece of wisdom but something we need to be reminded: relax. Don’t overwork the dough. Don’t over-season the filling.\u003c/p>\n\u003cp>Pinkerton’s baking office these days is at four-week old \u003ca href=\"https://www.kqed.org/bayareabites/www.theorita.com\">Theorita\u003c/a>, a contemporary take on a mid 20th century Midwest dinette (think an intimate diner with a condensed menu) on the ground floor of a renovated autobody shop, below its neighbor and Divisadero’s scorching hot Cali-Italian cooking destination, Che Fico. Her name might ring a bell from a \u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">somewhat recent article\u003c/a> on this website when this writer chronicled the opening days of Che Fico, where Pinkerton is responsible for the fantastic rustic desserts.\u003c/p>\n\u003cfigure id=\"attachment_130507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00215-e1537309912409.jpg\" alt=\"Pinkerton's grandmother is the restaurant's namesake.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's grandmother is the restaurant's namesake. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To this day, Che Fico remains the most in-demand table of the moment, neck-and-neck with State Bird Provisions with who can have a longer sidewalk line at 6 PM on a given night. Anderson Cooper and Gwyneth Paltrow both dined at Che Fico and gave it \u003ca href=\"https://sf.eater.com/2018/4/23/17270828/gwyneth-paltrow-che-fico-sf-instagram\">the Instagram love\u003c/a>. Che Fico is an anchor for dining on the Divisadero corridor, the hottest restaurant zone in the city. The area is at the heart of the gentrification debate, arguably the hottest topic these days in San Francisco. It’s where $4 toast was invented. Google buses clog Divisadero’s narrow four lanes at morning and evening rush hour times. Real estate prices in the area are skyrocketing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There is just so much…EVERYTHING…right now in that particular neighborhood at this particular time. The sudden growth and controversies and the debates surrounding could all use a slice of humble pie.\u003c/p>\n\u003cfigure id=\"attachment_130510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130510\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00203-e1537310101636.jpg\" alt=\"Pinkerton's pies on display\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's pies on display \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on cue, here is Theorita, full of a case of Pinkerton’s unfussy, spectacular pies.\u003c/p>\n\u003cp>There, tucked inside by the sidewalk adjacent window, is a classic apple pie on display, perhaps next to the somewhat unexpected corn custard pie and the very unexpected passion fruit with bay leaf cream pie (slices are $5.50 and whole pies are $34). You’ll always find bourbon-chocolate-walnut pie because, Pinkerton joked to us, “San Francisco can’t get enough bourbon,” but it probably has a lot to do with the term “chocolate” in the filling. There might be a summer berry pie, or a peach and oatmeal crumble pie, or a raspberry and white nectarine pie, or a smaller “sweetie pie” topped with practically a whole pound of strawberries or raspberries (usually $10), or who knows what else is in season that Pinkerton is inspired by.\u003c/p>\n\u003cfigure id=\"attachment_130509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00214-e1537310002344.jpg\" alt=\"The PB & J pie à la mode\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The PB & J pie à la mode \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even that childhood sandwich favorite, PB & J, gets translated into a pie form with a crust similar to a peanut butter-oatmeal cookie and a “jelly” filling made of seedless Thomcords that are really only in season for the tail end of summer like tomatoes. Pinkerton is constantly tinkering with new pie crusts, fillings and toppings. There might be some chocolate in one crust or rosemary to join fresh raspberries. She’s having every bit as much fun within the genre of “pie” as the chefs upstairs are having with pasta. It’s really exciting to watch.\u003c/p>\n\u003cp>It’s not just pies, however, to tempt your sweet tooth. The salted pecan sticky bun is what generally jumps out to prospective diners first at the green-hued pastry case. It often resides next to a puffy brioche-based chocolate orange sugar bun. Then there are Danishes often filled with a sweet cheese of some sort and sometimes with berries or fruit. Pies might be the specialty of the house but Pinkerton wants Danishes to be considered the vital supporting character in the bakery cast. There are no croissants to be found, but those Danishes and savory roasted scallion “swirls” are part of the laminated dough family. You’ll also encounter “quick breads” and more breakfast-friendly baked items like a chamomile ginger scone and or a chocolate zucchini muffin.\u003c/p>\n\u003cfigure id=\"attachment_130511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130511\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00201-e1537310206308.jpg\" alt=\"It’s not just pies at Theorita that will tempt your sweet tooth.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It’s not just pies at Theorita that will tempt your sweet tooth. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, wait, then there are the cookies that range widely in size, shape and texture from seeds n’ berries oatmeal to sweet potato and coffee (most cookies are $3 and pastries are usually $4-$5). On the competitive San Francisco chocolate chip cookie scene, Pinkerton is very much trying to balance a crunchy exterior with a soft, tender interior and a good dose of butter for richness without being too distracting from the Vahlrona chocolate chunks. She aspires for the “best of both worlds” and the city’s cookie monsters appreciate that.\u003c/p>\n\u003cp>San Francisco’s diverse and abundant baking scene is one of the giant reasons that attracted Pinkerton to relocate to the Bay Area in the first place. And, her repertoire offered at Theorita very much follows in the same tradition of our local legends like Tartine, b. Patisserie and Craftsman & Wolves—baked goods that are comforting and approachable, slightly rooted in a classic American or French nature, then often given a clever tweak or seasonal produce boost. San Francisco baking doesn’t follow the rigid structure of, say, a Parisian patisserie or a Viennese bakery. We’re all about butter, sugar, produce and delicious fun. Theorita is now the latest stop on our city’s phenomenal tour de pastry cases.\u003c/p>\n\u003cp>Pinkerton’s personal journey didn’t involve staging at a legendary bakery or a canelé epiphany in the French countryside. It started in a very different countryside — what her website describes as the “rolling hills” of northeastern Ohio, though this writer lived for a year about an hour away and can attest that the “hills” are mild enough that he had to run in and out of sand bunkers on a golf course to get a hill workout. Simply put, it’s very pastoral farmland in northeast Ohio.\u003c/p>\n\u003cp>Her hometown of Alliance, Ohio, is the vintage slice of wholesome Americana that is rapidly disappearing from this country. It resides near the Akron-Canton part of the Buckeye state, just south of Cleveland, and best known to outsiders for being the home region of Lebron James, the Pro Football Hall of Fame, and Goodyear Tire and Rubber Company. Then there is a fourth thing that locals correctly boast about the area: the apple orchards.\u003c/p>\n\u003cp>Her maternal grandparents had an orchard, so its apple crop was always a part of Pinkerton’s childhood. Meanwhile, her parents always had a garden and young Pinkerton would help out with cooking at home. Becoming a chef was never something that she thought about while growing up, but there is no doubt that food, especially pie, was instrumental in her youth. Her grandmother, Theorita (the restaurant’s namesake), had spent decades perfecting various kinds of pies as the mother of five children and because her husband always wanted dessert. Pie was a somewhat fast, somewhat easy, and very delicious way to please the growing kids and hungry husband.\u003c/p>\n\u003cfigure id=\"attachment_130512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00216-e1537310376974.jpg\" alt=\"The "Theorita" logo was handwritten by Pinkerton's grandmother.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The \"Theorita\" logo was handwritten by Pinkerton's grandmother. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton later pursued a biology degree at Kent State and took a job working as a clerk at a bakery, which evolved into a full-time gig baking wedding cakes while also being a student. She left Kent State to open her own wedding cakes concept, “Let Them Eat Cake,” and then opted to learn more about savory cooking with a kitchen job at a local country club. After being largely self-taught, Pinkerton figured that a proper culinary education would greatly help her career prospects. So, she left Ohio for the swamp of our nation’s capital and studied pastry arts the now-closed L’Academie de Cuisine just outside D.C.\u003c/p>\n\u003cp>Her next stop after graduation was as a pastry chef for the Ritz-Carlton, Pentagon City, where she doesn’t have too many juicy politician stories to tell, but says there was “always drama, always something” going on. It was definitely a world away from Alliance, Ohio. As grand a stage as Arlington, Virginia is, Pinkerton was ready for the grander stage of a restaurant in the grandest restaurant market of the country.\u003c/p>\n\u003cp>Pinkerton’s first “restaurant job” happened to be at Eleven Madison Park in New York, which at the time in 2007, was not one of the “World’s 50 Best Restaurants.” It was merely an excellent restaurant in a gorgeous setting, owned by New York’s most successful restaurateur (Danny Meyer) and an innovative, immensely talented ex-San Francisco chef (Campton Place) named Daniel Humm. Eleven Madison Park wasn’t Eleven Madison Park back then. But, it was still a huge deal with the same name and a different type of ambition than it has now. For a first restaurant job to be there, well, it’s a huge accomplishment with not your average job debut pressure. Pinkerton clearly was ready and even chuckles when every writer, including this one, asks about how her first restaurant job was at the “pinnacle of her profession.” For Pinkerton, it was just her first restaurant job. It was work.\u003c/p>\n\u003cp>2009 was the breakthrough transition year for Eleven Madison Park and Pinkerton. Frank Bruni, then the New York Times Dining Critic, \u003ca href=\"https://www.nytimes.com/2009/08/12/dining/reviews/12rest.html\">awarded four stars for the restaurant\u003c/a>, a title held only by five restaurants today. That year, Pinkerton was promoted from Pastry Sous Chef to Executive Pastry Chef, and she deservedly reached the national spotlight in 2011 by taking the highest honor in the country for a pastry chef: the James Beard award for Outstanding Pastry Chef. \u003ca href=\"http://www.the-review.com/article/20110626/LIFESTYLE/306269490\">Here’s a fun piece\u003c/a> about that honor from her hometown’s newspaper in Ohio.\u003c/p>\n\u003cp>Pinkerton held the Executive Pastry Chef title at Eleven Madison Park for five years, overseeing a period when the restaurant had no shortage of cleverness and lofty ambition, serving carrot tartare in place of beef, for example, and creating a “New York History” tasting menu that included a mystery card game to determine one of the desserts for each diner. In 2014, she left the restaurant and New York for the greener (golden, really) pastures of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_130525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DLCID_CheFico110-e1537376098184.jpg\" alt=\"Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer.\" width=\"1920\" height=\"1278\">\u003cfigcaption class=\"wp-caption-text\">Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer. \u003ccite>(Kira Lauren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is where we need to step in and clarify for the general dining public that Pinkerton didn’t move to San Francisco because of Che Fico and Theorita, contrary to what many articles suggest. Pinkerton overlapped with David Nayfeld in Eleven Madison Park’s kitchen for a few years and the two became friends. Nayfeld is a Bay Area native and had subsequently moved to San Francisco after Eleven Madison Park, so the two connected and Nayfeld helped Pinkerton adjust to the Bay Area. She would even go to his family’s home for Thanksgiving.\u003c/p>\n\u003cp>Pinkerton spent several months working with Craftsman and Wolves’ William Werner to develop new pastries, coinciding with that bakery’s expansion to Russian Hill (now closed) and the Bayview, and a potential addition in Los Angeles that never happened. However, she really missed the energy of being in a restaurant.\u003c/p>\n\u003cp>Nayfeld always had plans for a Divisadero restaurant (what became Che Fico) with business partner Matt Brewer, a driving force behind some of Chicago’s marquee restaurants as a co-founder of the restaurant group Hogsalt Hospitality. Pinkerton signed on to help with their restaurant’s dessert program. Then, things really fell into place a little bit by chance when the third project of the Divisadero former auto shop complex (Che Fico, Boba Guys and Concept C) fell through. Che Fico’s investors were huge fans of Pinkerton’s work, both from her resume and desserts she made at dinners for them in San Francisco. So, this third space could be her domain. Pinkerton admits that it was “kind of crazy” that Che Fico and Theorita opened so close together, but the team was ready.\u003c/p>\n\u003cfigure id=\"attachment_130513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00184-e1537310532684.jpg\" alt=\"Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld is very much the lead voice at Che Fico with Pinkerton in charge of desserts, while it’s loosely vice versa for Theorita with Pinkerton’s baking and desserts as center stage, and Nayfeld responsible for the main breakfast, lunch and dinner food menu that compliments Pinkerton's extensive program. The experience at both restaurants is truly elevated to a pretty special level because of the unique ideas and skills each brings to the two kitchens.\u003c/p>\n\u003cfigure id=\"attachment_130518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130518\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00196-e1537311078670.jpg\" alt=\"House made English muffins with jam and foie gras butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">House made English muffins with jam and foie gras butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld’s creations at Theorita vastly differ from Che Fico, but do have a similar contemporary/Californian take on a classic cuisine, just with Italy replaced by Iowa or Indiana. The dinner menu takes over at 5 PM, complemented by an impressive list of natural wines and Northern California beers. The double-stack burger with “special sauce” and both raw and caramelized onions on a potato bun is a blissfully messy affair, with the Marin Sun Farms “Mindful Meat” ground beef given a distinctive griddled exterior char ($15). It’s one of the most popular items for lunch and dinner with the fried chicken sandwich ($13) spruced up with shredded cabbage and housemade Sriracha.\u003c/p>\n\u003cfigure id=\"attachment_130516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00194-e1537310832455.jpg\" alt=\"The Theorita burger\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Theorita burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton’s pastry case welcome guests at the door, where menus for counter service often mean there is a lot of lingering (it’s table service at night and planned to begin for weekend brunch soon) in front of the tempting baked goods. Then there are the diner design staples once you get past the entrance area — an open kitchen with stations in a line from griddle to fryer to salad assembly; a dozen stools at the granite kitchen counter; tufted booths in flannel, denim and leather that are inspired by the wardrobe that Pinkerton’s grandfather wears in a photo at the entrance with his wife, Theorita, and a motorcycle; and a glazed black and white tile floor.\u003c/p>\n\u003cp>Some modern elements from designer Jon de la Cruz (Che Fico, Leo's Oyster Bar) step into the equation, too, like exposed concrete walls and rafters above; colorful, groovy paintings of various people by local artist Tracy Piper above the booths; and a window in the rear of the space that allows diners to see into the pastry kitchen.\u003c/p>\n\u003cfigure id=\"attachment_130520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00212-e1537311444572.jpg\" alt=\"Make sure to save room for dessert like this Brownie Sundae\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Make sure to save room for dessert like this Brownie Sundae \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling Theorita just a “pie shop and dinette” is selling it short, much like labeling Che Fico as a place for just pizza and pasta. It’s a vintage Americana experience that reaches back in time, while leaping forwards, and making the genre fresh again. A ricotta and berry Danish or a pile of butter fries might not convince us that happy days are here again. However, for at least a few moments, these days are ours when sitting in a Theorita booth and digging into a slice of pie.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"www.theorita.com\">Theorita\u003c/a>\u003c/b>\u003cbr>\n834 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"https://www.facebook.com/theoritasf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/theoritasf/\">Instagram\u003c/a>\u003cbr>\nHours: Breakfast Wednesday-Friday 7AM-11AM and Saturday-Sunday 8AM-3PM. Lunch Wednesday-Sunday 11AM-3PM. Dinner Wednesday-Sunday 5PM-11PM. Pastry case is open all day.\u003cbr>\nPrice: $-$$\u003c/p>\n\n",
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"excerpt": "James Beard Award Winning Pastry Chef Angela Pinkerton and her Che Fico Colleagues Offer Up a Slice of Pie and Midwest Dinerette Culture to SF’s Hottest Dining Corridor",
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"headline": "Sundaes, Pies and Butter Fries Arrive on Divisadero at Theorita",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Baking a standout pie isn’t, well, as “easy as pie.”\u003c/p>\n\u003cp>Chances are extremely high that the majority of San Francisco home cooks aren’t baking their own pie because, from blueberry with a lattice crust to mincemeat with a brown sugar crumble, pies aren’t just a trivial “add a few ingredients, mix, throw in oven, and forget it while you answer emails” type of recipe if you’re going at it fully from scratch. Sure, the Pillsbury dough boy can help cut a few pie corners when you desperately want to put a pie on the table promptly, but, when crust is 50 to 60% of the whole pie equation, the likelihood of a transcendent pie in that case will have already been cut dramatically.\u003c/p>\n\u003cp>There’s no way around it—pies need tender loving care. San Francisco’s unofficial newly crowned master of the pie-baking art, Angela Pinkerton, offers up some critical advice to aspiring pie bakers that her “secret” to outstanding pie results isn’t really a deep piece of wisdom but something we need to be reminded: relax. Don’t overwork the dough. Don’t over-season the filling.\u003c/p>\n\u003cp>Pinkerton’s baking office these days is at four-week old \u003ca href=\"https://www.kqed.org/bayareabites/www.theorita.com\">Theorita\u003c/a>, a contemporary take on a mid 20th century Midwest dinette (think an intimate diner with a condensed menu) on the ground floor of a renovated autobody shop, below its neighbor and Divisadero’s scorching hot Cali-Italian cooking destination, Che Fico. Her name might ring a bell from a \u003ca href=\"https://www.kqed.org/bayareabites/126313/che-fico-opens-on-divisadero-cool-figs-wood-fired-chicken-and-hot-pizza\">somewhat recent article\u003c/a> on this website when this writer chronicled the opening days of Che Fico, where Pinkerton is responsible for the fantastic rustic desserts.\u003c/p>\n\u003cfigure id=\"attachment_130507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00215-e1537309912409.jpg\" alt=\"Pinkerton's grandmother is the restaurant's namesake.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's grandmother is the restaurant's namesake. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To this day, Che Fico remains the most in-demand table of the moment, neck-and-neck with State Bird Provisions with who can have a longer sidewalk line at 6 PM on a given night. Anderson Cooper and Gwyneth Paltrow both dined at Che Fico and gave it \u003ca href=\"https://sf.eater.com/2018/4/23/17270828/gwyneth-paltrow-che-fico-sf-instagram\">the Instagram love\u003c/a>. Che Fico is an anchor for dining on the Divisadero corridor, the hottest restaurant zone in the city. The area is at the heart of the gentrification debate, arguably the hottest topic these days in San Francisco. It’s where $4 toast was invented. Google buses clog Divisadero’s narrow four lanes at morning and evening rush hour times. Real estate prices in the area are skyrocketing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There is just so much…EVERYTHING…right now in that particular neighborhood at this particular time. The sudden growth and controversies and the debates surrounding could all use a slice of humble pie.\u003c/p>\n\u003cfigure id=\"attachment_130510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130510\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00203-e1537310101636.jpg\" alt=\"Pinkerton's pies on display\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Pinkerton's pies on display \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And, on cue, here is Theorita, full of a case of Pinkerton’s unfussy, spectacular pies.\u003c/p>\n\u003cp>There, tucked inside by the sidewalk adjacent window, is a classic apple pie on display, perhaps next to the somewhat unexpected corn custard pie and the very unexpected passion fruit with bay leaf cream pie (slices are $5.50 and whole pies are $34). You’ll always find bourbon-chocolate-walnut pie because, Pinkerton joked to us, “San Francisco can’t get enough bourbon,” but it probably has a lot to do with the term “chocolate” in the filling. There might be a summer berry pie, or a peach and oatmeal crumble pie, or a raspberry and white nectarine pie, or a smaller “sweetie pie” topped with practically a whole pound of strawberries or raspberries (usually $10), or who knows what else is in season that Pinkerton is inspired by.\u003c/p>\n\u003cfigure id=\"attachment_130509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130509\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00214-e1537310002344.jpg\" alt=\"The PB & J pie à la mode\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The PB & J pie à la mode \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even that childhood sandwich favorite, PB & J, gets translated into a pie form with a crust similar to a peanut butter-oatmeal cookie and a “jelly” filling made of seedless Thomcords that are really only in season for the tail end of summer like tomatoes. Pinkerton is constantly tinkering with new pie crusts, fillings and toppings. There might be some chocolate in one crust or rosemary to join fresh raspberries. She’s having every bit as much fun within the genre of “pie” as the chefs upstairs are having with pasta. It’s really exciting to watch.\u003c/p>\n\u003cp>It’s not just pies, however, to tempt your sweet tooth. The salted pecan sticky bun is what generally jumps out to prospective diners first at the green-hued pastry case. It often resides next to a puffy brioche-based chocolate orange sugar bun. Then there are Danishes often filled with a sweet cheese of some sort and sometimes with berries or fruit. Pies might be the specialty of the house but Pinkerton wants Danishes to be considered the vital supporting character in the bakery cast. There are no croissants to be found, but those Danishes and savory roasted scallion “swirls” are part of the laminated dough family. You’ll also encounter “quick breads” and more breakfast-friendly baked items like a chamomile ginger scone and or a chocolate zucchini muffin.\u003c/p>\n\u003cfigure id=\"attachment_130511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130511\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00201-e1537310206308.jpg\" alt=\"It’s not just pies at Theorita that will tempt your sweet tooth.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">It’s not just pies at Theorita that will tempt your sweet tooth. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>But, wait, then there are the cookies that range widely in size, shape and texture from seeds n’ berries oatmeal to sweet potato and coffee (most cookies are $3 and pastries are usually $4-$5). On the competitive San Francisco chocolate chip cookie scene, Pinkerton is very much trying to balance a crunchy exterior with a soft, tender interior and a good dose of butter for richness without being too distracting from the Vahlrona chocolate chunks. She aspires for the “best of both worlds” and the city’s cookie monsters appreciate that.\u003c/p>\n\u003cp>San Francisco’s diverse and abundant baking scene is one of the giant reasons that attracted Pinkerton to relocate to the Bay Area in the first place. And, her repertoire offered at Theorita very much follows in the same tradition of our local legends like Tartine, b. Patisserie and Craftsman & Wolves—baked goods that are comforting and approachable, slightly rooted in a classic American or French nature, then often given a clever tweak or seasonal produce boost. San Francisco baking doesn’t follow the rigid structure of, say, a Parisian patisserie or a Viennese bakery. We’re all about butter, sugar, produce and delicious fun. Theorita is now the latest stop on our city’s phenomenal tour de pastry cases.\u003c/p>\n\u003cp>Pinkerton’s personal journey didn’t involve staging at a legendary bakery or a canelé epiphany in the French countryside. It started in a very different countryside — what her website describes as the “rolling hills” of northeastern Ohio, though this writer lived for a year about an hour away and can attest that the “hills” are mild enough that he had to run in and out of sand bunkers on a golf course to get a hill workout. Simply put, it’s very pastoral farmland in northeast Ohio.\u003c/p>\n\u003cp>Her hometown of Alliance, Ohio, is the vintage slice of wholesome Americana that is rapidly disappearing from this country. It resides near the Akron-Canton part of the Buckeye state, just south of Cleveland, and best known to outsiders for being the home region of Lebron James, the Pro Football Hall of Fame, and Goodyear Tire and Rubber Company. Then there is a fourth thing that locals correctly boast about the area: the apple orchards.\u003c/p>\n\u003cp>Her maternal grandparents had an orchard, so its apple crop was always a part of Pinkerton’s childhood. Meanwhile, her parents always had a garden and young Pinkerton would help out with cooking at home. Becoming a chef was never something that she thought about while growing up, but there is no doubt that food, especially pie, was instrumental in her youth. Her grandmother, Theorita (the restaurant’s namesake), had spent decades perfecting various kinds of pies as the mother of five children and because her husband always wanted dessert. Pie was a somewhat fast, somewhat easy, and very delicious way to please the growing kids and hungry husband.\u003c/p>\n\u003cfigure id=\"attachment_130512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130512\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00216-e1537310376974.jpg\" alt=\"The "Theorita" logo was handwritten by Pinkerton's grandmother.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The \"Theorita\" logo was handwritten by Pinkerton's grandmother. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton later pursued a biology degree at Kent State and took a job working as a clerk at a bakery, which evolved into a full-time gig baking wedding cakes while also being a student. She left Kent State to open her own wedding cakes concept, “Let Them Eat Cake,” and then opted to learn more about savory cooking with a kitchen job at a local country club. After being largely self-taught, Pinkerton figured that a proper culinary education would greatly help her career prospects. So, she left Ohio for the swamp of our nation’s capital and studied pastry arts the now-closed L’Academie de Cuisine just outside D.C.\u003c/p>\n\u003cp>Her next stop after graduation was as a pastry chef for the Ritz-Carlton, Pentagon City, where she doesn’t have too many juicy politician stories to tell, but says there was “always drama, always something” going on. It was definitely a world away from Alliance, Ohio. As grand a stage as Arlington, Virginia is, Pinkerton was ready for the grander stage of a restaurant in the grandest restaurant market of the country.\u003c/p>\n\u003cp>Pinkerton’s first “restaurant job” happened to be at Eleven Madison Park in New York, which at the time in 2007, was not one of the “World’s 50 Best Restaurants.” It was merely an excellent restaurant in a gorgeous setting, owned by New York’s most successful restaurateur (Danny Meyer) and an innovative, immensely talented ex-San Francisco chef (Campton Place) named Daniel Humm. Eleven Madison Park wasn’t Eleven Madison Park back then. But, it was still a huge deal with the same name and a different type of ambition than it has now. For a first restaurant job to be there, well, it’s a huge accomplishment with not your average job debut pressure. Pinkerton clearly was ready and even chuckles when every writer, including this one, asks about how her first restaurant job was at the “pinnacle of her profession.” For Pinkerton, it was just her first restaurant job. It was work.\u003c/p>\n\u003cp>2009 was the breakthrough transition year for Eleven Madison Park and Pinkerton. Frank Bruni, then the New York Times Dining Critic, \u003ca href=\"https://www.nytimes.com/2009/08/12/dining/reviews/12rest.html\">awarded four stars for the restaurant\u003c/a>, a title held only by five restaurants today. That year, Pinkerton was promoted from Pastry Sous Chef to Executive Pastry Chef, and she deservedly reached the national spotlight in 2011 by taking the highest honor in the country for a pastry chef: the James Beard award for Outstanding Pastry Chef. \u003ca href=\"http://www.the-review.com/article/20110626/LIFESTYLE/306269490\">Here’s a fun piece\u003c/a> about that honor from her hometown’s newspaper in Ohio.\u003c/p>\n\u003cp>Pinkerton held the Executive Pastry Chef title at Eleven Madison Park for five years, overseeing a period when the restaurant had no shortage of cleverness and lofty ambition, serving carrot tartare in place of beef, for example, and creating a “New York History” tasting menu that included a mystery card game to determine one of the desserts for each diner. In 2014, she left the restaurant and New York for the greener (golden, really) pastures of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_130525\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130525\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DLCID_CheFico110-e1537376098184.jpg\" alt=\"Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer.\" width=\"1920\" height=\"1278\">\u003cfigcaption class=\"wp-caption-text\">Angela Pinkerton with her restaurant partners, David Nayfeld and Matthew Brewer. \u003ccite>(Kira Lauren)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This is where we need to step in and clarify for the general dining public that Pinkerton didn’t move to San Francisco because of Che Fico and Theorita, contrary to what many articles suggest. Pinkerton overlapped with David Nayfeld in Eleven Madison Park’s kitchen for a few years and the two became friends. Nayfeld is a Bay Area native and had subsequently moved to San Francisco after Eleven Madison Park, so the two connected and Nayfeld helped Pinkerton adjust to the Bay Area. She would even go to his family’s home for Thanksgiving.\u003c/p>\n\u003cp>Pinkerton spent several months working with Craftsman and Wolves’ William Werner to develop new pastries, coinciding with that bakery’s expansion to Russian Hill (now closed) and the Bayview, and a potential addition in Los Angeles that never happened. However, she really missed the energy of being in a restaurant.\u003c/p>\n\u003cp>Nayfeld always had plans for a Divisadero restaurant (what became Che Fico) with business partner Matt Brewer, a driving force behind some of Chicago’s marquee restaurants as a co-founder of the restaurant group Hogsalt Hospitality. Pinkerton signed on to help with their restaurant’s dessert program. Then, things really fell into place a little bit by chance when the third project of the Divisadero former auto shop complex (Che Fico, Boba Guys and Concept C) fell through. Che Fico’s investors were huge fans of Pinkerton’s work, both from her resume and desserts she made at dinners for them in San Francisco. So, this third space could be her domain. Pinkerton admits that it was “kind of crazy” that Che Fico and Theorita opened so close together, but the team was ready.\u003c/p>\n\u003cfigure id=\"attachment_130513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00184-e1537310532684.jpg\" alt=\"Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Savory options on the menu include Butter Fries: Kennebec french fries topped with house cultured butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld is very much the lead voice at Che Fico with Pinkerton in charge of desserts, while it’s loosely vice versa for Theorita with Pinkerton’s baking and desserts as center stage, and Nayfeld responsible for the main breakfast, lunch and dinner food menu that compliments Pinkerton's extensive program. The experience at both restaurants is truly elevated to a pretty special level because of the unique ideas and skills each brings to the two kitchens.\u003c/p>\n\u003cfigure id=\"attachment_130518\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130518\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00196-e1537311078670.jpg\" alt=\"House made English muffins with jam and foie gras butter.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">House made English muffins with jam and foie gras butter. \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nayfeld’s creations at Theorita vastly differ from Che Fico, but do have a similar contemporary/Californian take on a classic cuisine, just with Italy replaced by Iowa or Indiana. The dinner menu takes over at 5 PM, complemented by an impressive list of natural wines and Northern California beers. The double-stack burger with “special sauce” and both raw and caramelized onions on a potato bun is a blissfully messy affair, with the Marin Sun Farms “Mindful Meat” ground beef given a distinctive griddled exterior char ($15). It’s one of the most popular items for lunch and dinner with the fried chicken sandwich ($13) spruced up with shredded cabbage and housemade Sriracha.\u003c/p>\n\u003cfigure id=\"attachment_130516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00194-e1537310832455.jpg\" alt=\"The Theorita burger\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">The Theorita burger \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Pinkerton’s pastry case welcome guests at the door, where menus for counter service often mean there is a lot of lingering (it’s table service at night and planned to begin for weekend brunch soon) in front of the tempting baked goods. Then there are the diner design staples once you get past the entrance area — an open kitchen with stations in a line from griddle to fryer to salad assembly; a dozen stools at the granite kitchen counter; tufted booths in flannel, denim and leather that are inspired by the wardrobe that Pinkerton’s grandfather wears in a photo at the entrance with his wife, Theorita, and a motorcycle; and a glazed black and white tile floor.\u003c/p>\n\u003cp>Some modern elements from designer Jon de la Cruz (Che Fico, Leo's Oyster Bar) step into the equation, too, like exposed concrete walls and rafters above; colorful, groovy paintings of various people by local artist Tracy Piper above the booths; and a window in the rear of the space that allows diners to see into the pastry kitchen.\u003c/p>\n\u003cfigure id=\"attachment_130520\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-130520\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/09/DSC00212-e1537311444572.jpg\" alt=\"Make sure to save room for dessert like this Brownie Sundae\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Make sure to save room for dessert like this Brownie Sundae \u003ccite>(Grace Cheung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Calling Theorita just a “pie shop and dinette” is selling it short, much like labeling Che Fico as a place for just pizza and pasta. It’s a vintage Americana experience that reaches back in time, while leaping forwards, and making the genre fresh again. A ricotta and berry Danish or a pile of butter fries might not convince us that happy days are here again. However, for at least a few moments, these days are ours when sitting in a Theorita booth and digging into a slice of pie.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>\u003ca href=\"www.theorita.com\">Theorita\u003c/a>\u003c/b>\u003cbr>\n834 Divisadero St.\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n\u003ca href=\"https://www.facebook.com/theoritasf/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/theoritasf/\">Instagram\u003c/a>\u003cbr>\nHours: Breakfast Wednesday-Friday 7AM-11AM and Saturday-Sunday 8AM-3PM. Lunch Wednesday-Sunday 11AM-3PM. Dinner Wednesday-Sunday 5PM-11PM. Pastry case is open all day.\u003cbr>\nPrice: $-$$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"title": "Craving Vegetarian/Vegan Lunch in San Francisco's Mission",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Vegetarian and vegan restaurants are abundant in the Bay Area where people tend to be conscious of the benefits of plant-based diets. Besides potential health benefits there are the ethical issues of eating animals and animal byproducts, as well as spiritual practices that involve abstaining from meat to purify the body, mind and spirit.\u003c/p>\n\u003cp>As a vegetarian/vegan it is comforting to go to a restaurant devoted to a purely plant-based diet. You have full access to all menu items and don’t need to be concerned about meat coming into contact with your food. There tends to be a greater awareness of the art of vegetarian cooking – combining foods to present a balanced and wholesome meal that doesn't leave you hungry or craving sugar from a lack of protein and carb overload. When eating at vegetarian-friendly spots that also serve meat, there is a tendency to be vigilant to ensure that the few menu items are truly animal-free.\u003c/p>\n\u003cfigure id=\"attachment_129542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3558-new.jpg\" alt=\"On my walk to the Mission I came upon this sign steering me in the right direction.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On my walk to the Mission I came upon this sign steering me in the right direction. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was on a mission in SF’s Mission to find lunch at vegetarian/vegan restaurants serving a variety of cuisines.\u003c/p>\n\u003cp>\u003cstrong>I found four worthwhile spots:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Beloved Café\u003c/strong>, which I will highlight, is an organic and mostly vegan café that incorporates the concept of superfoods with herbalism, \u003ca href=\"https://en.wikipedia.org/wiki/Ayurveda\">Ayurveda\u003c/a>, and a belief that food is medicine.\u003c/li>\n\u003cli>\u003cstrong>Udupi Palace\u003c/strong>, a vegetarian Southern Indian restaurant.\u003c/li>\n\u003cli>\u003cstrong>Cha-Ya\u003c/strong>, a vegan Japanese sushi and noodle spot.\u003c/li>\n\u003cli>\u003cstrong>Gracias Madre\u003c/strong>, a vegan Mexican restaurant from the folks that own Café Gratitude and Be.Love.Farm.\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.belovedsf.com/\">Beloved Café, Juice & Tea\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Beloved+Natural+Cafe+%26+Organic+Juicery/@37.752495,-122.420519,17.65z/data=!4m5!3m4!1s0x808f7e40bae0cdbf:0xf1e512c17d1105b8!8m2!3d37.7524063!4d-122.4192745\">3338 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3440-new.jpg\" alt=\"The entrance to the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I fell in love with Beloved Café. It reminded me of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-east-village-loses-the-angelica-kitchen-another-place-for-the-young-hungry-and-weird\">Angelica’s\u003c/a> in NYC – the original location at St. Marks Place – that introduced me to macrobiotic food in the early 1980s. Angelica's was a bohemian hole-in-the-wall that served its signature \u003ca href=\"https://www.urbannaturale.com/why-you-will-often-find-me-eating-at-angelica-kitchen/\">Dragon Bowl\u003c/a> that always made me feel so nourished and full of energy. It was also a community space where I could go to eat by myself and easily meet other like-minded people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Beloved Café inhabits a small cozy space on 24th Street near Mission Street. The interior design and décor reflect the creativity and care supplied by artists and friends of the owners. The atmosphere is warm and friendly; the food tastes great and feels healthy, fulfilling and transformative.\u003c/p>\n\u003cfigure id=\"attachment_129567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3545-new.jpg\" alt=\"The menu displayed as art at the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu displayed as art at the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3605-new.jpg\" alt=\"The counter and open kitchen at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and open kitchen at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I spoke with Amy Vito, co-owner of Beloved Café to get the story behind the restaurant. She and her partner, Kambiz, were looking to open a café in San Francisco and, after a two-year search, found a home in the Mission in 2017.\u003c/p>\n\u003cp>\u003cem>“We wanted to pour all our love into the space.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3575-new.jpg\" alt=\"Beloved Café Co-owner Amy Vito.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved Café Co-owner Amy Vito. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are both yoga teachers and Vipassana meditation practitioners and wanted to create an eatery where people could be nourished in a loving and conscious way like they were doing for themselves at home. Together they source ingredients carefully, follow health trends, and incorporate herbalism and Ayurvedic food practices into their cooking. Although they are both vegetarian they decided to simplify the offerings for Beloved and create a primarily \u003ca href=\"https://www.belovedsf.com/menus\">vegan menu\u003c/a> for the café (non-vegan items available are honey and ghee). \u003c/p>\n\u003cfigure id=\"attachment_129539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3538-new.jpg\" alt=\"Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus. I loved this dish! Very rich, flavorful and fulfilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beloved Café makes the majority of their basic ingredients in-house including homemade hummus, coconut yogurt, granola and nut milks from a variety of nuts including: cashews, walnuts, coconuts, pecans. They also make their own chai tea, golden milk and superfood sweets. All juices are freshly made to order.\u003c/p>\n\u003cfigure id=\"attachment_129522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3394-new.jpg\" alt=\"Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11). I felt strong and powerful after drinking this smoothie...and it tasted great! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4234-new.jpg\" alt=\"Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon. ($9)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon.($9). The sweet potatoes seemed to add more texture than taste which provided a full-bodied drink with carrot and ginger as the dominant flavors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3517-new.jpg\" alt=\"Superfood Smoothie: Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala.($14)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala. ($14). This smoothie was truly energizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3521-new.jpg\" alt=\"Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey. This drink was like a warm mouth hug. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito claims the Quinoa Bowl & Roasted Vegetables ($13) is Beloved’s most popular item. It contains: quinoa, wild rice, coconut oil, roasted vegetables, fresh sprouts, toasted sesame seeds and pumpkin seeds, and chipotle aioli. \u003ca href=\"http://www.rhizocalitempeh.com/\">Rhizocali Tempeh\u003c/a> based in Oakland can be added as well as avocado or hummus ($2 for each item).\u003c/p>\n\u003cfigure id=\"attachment_129523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3407-new.jpg\" alt=\"Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2). This dish was a complete meal that was quite rich and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Herbal formulations for their offerings are sourced from local herbalists and the herbs are purchased through the \u003ca href=\"https://www.sonomaherbs.org/herb-exchange\">Sonoma County Herb Exchange\u003c/a>. The Elixirs and Tonics menu provides a variety of panaceas from aphrodisiac effects to stress relief, immune boosting, brain support, and mood balancing. \u003c/p>\n\u003cfigure id=\"attachment_129521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3388-new.jpg\" alt=\"The shelves at Beloved Café are lined with herbs, teas and elixirs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shelves at Beloved Café are lined with herbs, teas and elixirs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the exception of the tropical fruit, the organic produce comes from a variety of local farms within 100-mile radius.\u003c/p>\n\u003cfigure id=\"attachment_129536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4238-new.jpg\" alt=\"Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2). Very refreshing and light but satisfied my hunger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3522-new.jpg\" alt=\"Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, raisin chuntney and ghee.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, beets, raisin chuntney and ghee. Beloved's Dal is one of the best I have tasted! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic tea menu is extensive, and the teas originate from various countries around the globe. The food and drink recipes have been developed and adapted from a variety of sources and experiences researching, cooking and traveling. They encourage their team members to be creative and experiment developing new products – recently, a beet latte was added to the menu from this practice. \u003c/p>\n\u003cfigure id=\"attachment_129534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4229-new.jpg\" alt=\"The extensive organic tea menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The extensive organic tea menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3617-new.jpg\" alt=\"Serving tea at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serving tea at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito shared that through a healthy plant-based diet (including ingredients deemed “superfoods” like ashwaganda, triphala, maca, chaga, spirulina, turmeric, Siberian ginseng, and more), these high vibration foods support a disease-free body, spiritual development and the process of awakening.\u003c/p>\n\u003cp> \u003cem>“At some point your spiritual practice and your regular life are no longer separated, it just becomes one unified experience.”\u003c/em>\u003c/p>\n\u003cp>Beloved Café believes in giving back to the community as well as creating community and they \u003ca href=\"https://www.belovedsf.com/about\">donate money to a number of organizations\u003c/a> that aim to create economic justice and do positive work for humanity and wildlife throughout the world.\u003c/p>\n\u003cp>\u003cem>“Our bottom line isn’t about making a profit, it’s about delivering something that we really believe in and that is really healing and nourishing for the body – which is a big paradigm shift from the typical restaurant owner. Food is medicine and we want to educate people in a way that is not pushing this lifestyle onto people.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3570-new.jpg\" alt=\"If more of us valued Food and Cheer & Song...it would be a Merrier World\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If more of us valued Food and Cheer & Song...it would be a Merrier World \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.udupipalaceca.com/\">Udupi Palace\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.7567608,-122.4231388,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3e861f6461:0x16bf3c7919aaa08b!8m2!3d37.7567566!4d-122.4209448\">1007 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.8717585,-122.2749944,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e98e20224e1:0x9aeec76fe2f3d422!8m2!3d37.8717585!4d-122.2728057\">1023, 1903 University Ave, Berkeley\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_129576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3129-new.jpg\" alt=\"Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi Palace on Valencia near 21st Street serves South Indian vegetarian cuisine. The no-frills atmosphere is decorated with imagery from Indian culture. Highlights include the dosas and uthappam. The former are thin crepes made from a batter of rice and lentils that wrap around a variety of fillings, and the latter are thicker pancakes made from the same batter, adorned with a range of toppings. There are also a number of vegetable curries to choose from and a good way to sample them is to order the South Indian Thali which is an assorted platter of soup, curries, rice, bread and dessert. \u003c/p>\n\u003cp>The Spinach Masala Dosa is classic and delicious. All dosas are served with Sambar, a lentil-based vegetable soup that is full of flavor and spice, and three chutneys: coconut, tomato, and ginger.\u003c/p>\n\u003cfigure id=\"attachment_129575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3127-new.jpg\" alt=\"Spinach Masala Dosa interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mix Veg Uthappam was crispy around the edges, chewy with medium density and seemed to reside somewhere between a pancake and a pizza. The vegetables toppings are cooked into the batter and consisted of onions, peas, shredded carrots and tomatoes. The three chutneys should all be sampled as each one complements the uthappam with unique flavor. \u003c/p>\n\u003cfigure id=\"attachment_129578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4168-new.jpg\" alt=\"Mix Veg Uthappam ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4170-new.jpg\" alt=\"Mix Veg Uthappam close up.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam close up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi's Sweet Lassi was especially creamy and thick and had a floral hint of rosewater which made it a refreshing complement to both the savory dosa and uthappam.\u003c/p>\n\u003cfigure id=\"attachment_129577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4165-new.jpg\" alt=\"Sweet Lassi ($2.50)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Lassi ($2.50) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4189-new.jpg\" alt=\"Udupi Palace exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Udupi Palace exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2008, \u003cem>Check, Please Bay Area\u003c/em> reviewed Udupi Palace in Berkeley. Learn about the background of the restaurant and what the reviewers said about the South Indian cuisine. The segment begins at \u003cstrong>18:07\u003c/strong> of this episode.\u003c/p>\n\u003cp>https://youtu.be/fr86c-TQRZ4?t=18m7s\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/Cha-Ya-Vegetarian-San-Francisco-109684878154/\">Cha-Ya\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.7607722,-122.423892,17z/data=!3m2!4b1!5s0x808f7e3d22fa8c93:0x486cece4b4f4d9f0!4m5!3m4!1s0x808f7e3d22153df7:0x1116a2e5e08405f!8m2!3d37.760768!4d-122.421698\">762 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.8768387,-122.2713369,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea1ba1e17b1:0xdc610e9b5e2a357a!8m2!3d37.8768387!4d-122.2691482\">1686 Shattuck Ave, Berkeley\u003c/a>) \u003c/p>\n\u003cp>Cha-Ya Japanese Vegetarian Cuisine is located on Valencia between 18th and 19th Streets. According to the menu, the cuisine originated at a Zen temple in Fukui in the mid-13th century. The monks practiced \u003ca href=\"https://medium.com/tokyoyoga/traditional-japanese-buddhist-cuisine-shojin-ryori-starter-guide-2cc48d728913\">\u003cem>shojin ryori\u003c/em>\u003c/a>, daily cooking with seasonal vegetables, plants from the mountains, seaweed, soybean curd, and seeds. Cha-ya’s vegan menu is founded on this cuisine and is prepared primarily as sushi, tempura and noodle dishes.\u003c/p>\n\u003cp>The general feeling of the Cha-ya experience is that you are eating clean, healthy, nourishing food. A go-to vegan comfort food spot that calms the body, mind and spirit. For East Bay folks, the Berkeley restaurant provides the same comfort and quality.\u003c/p>\n\u003cfigure id=\"attachment_129609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3242-new.jpg\" alt=\"Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cha-ya offers \u003ca href=\"https://en.wikipedia.org/wiki/Sushi\">sushi\u003c/a> in the form of specialty rolls ($10) as well as Hosomaki (thin rolls $5), Nigiri sushi (2 pieces, veg resides as topping on rice mound $4), and Uramaki (medium rolls or inside-out rolls, rice on the outside and nori on the inside $7). Brown rice can be substituted for sushi rice ( $2 for specialty rolls, $1 per item for other types). \u003c/p>\n\u003cfigure id=\"attachment_129610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3244-new.jpg\" alt='Cha-Ya Vegan Roll: The traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10)' width=\"1920\" height=\"1920\" class=\"size-full wp-image-129610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-Ya Vegan Roll is a specialty roll in the traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the noodle options, the menu offers three types: Udon (flour), Soba (buckwheat blend) and Harusame (clear potato starch +$2).\u003c/p>\n\u003cfigure id=\"attachment_129608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3240-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3259-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles displayed along with wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12). This noodle soup is truly comforting and warms the body as well as the spirit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3281-new.jpg\" alt=\"Cha-ya interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3284-new.jpg\" alt=\"Cha-ya exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://gracias-madre.com/index.html\">Gracias Madre\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gracias+Madre/@37.7615702,-122.4212028,17z/data=!3m2!4b1!5s0x808f7e3ca2be90ed:0xdb78b1e6a687a60!4m5!3m4!1s0x808f7e3ca285741f:0xf0ec55539199c7f9!8m2!3d37.761566!4d-122.4190088\">2211 Mission St, San Francisco\u003c/a>\u003c/p>\n\u003cp>According to the \u003ca href=\"https://gracias-madre.com/about.html\">website\u003c/a>, Matthew and Terces Engelhart, the founders of Café Gratitude and \u003ca href=\"https://www.belovefarm.com/\">Be.Love.Farm\u003c/a> could not find organic vegan Mexican food in the Bay Area so in collaboration with \u003ca href=\"http://graciasmadreweho.com/\">Chandra Gilbert\u003c/a>, now Executive Chef at the LA restaurant, they opened Gracias Madre in the Mission, the home of Mexican culture and cuisine in San Francisco. \u003c/p>\n\u003cp>For this guide, I focused on the three bowls offered at lunch. My favorite was the Bowl Dos which had a flavorful mixture of savory and sweet elements that worked well together. \u003c/p>\n\u003cfigure id=\"attachment_129622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3796-new.jpg\" alt=\"Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3747-new.jpg\" alt=\"Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3762-new.jpg\" alt=\"Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3768-new.jpg\" alt=\"Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt. Both of these smoothies were flavorful and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3735-new.jpg\" alt=\"Gracias Madre outdoor patio.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre outdoor patio. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3811-new.jpg\" alt=\"Gracias Madre exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3806-new.jpg\" alt=\"Gracias Madre signage.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2016, \u003cem>Check, Please Bay Area\u003c/em> reviewed Gracias Madre. Learn about the background of the restaurant and what the reviewers said about the vegan Mexican cuisine.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=BEa4SnWjlUs\u003c/p>\n\n",
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"excerpt": "Looking for a good lunch spot in the Mission that serves purely vegetarian/vegan food? These four vegetarian restaurants featured represent different cuisines: Indian, Japanese, Mexican, and Healthy Local Superfood-enhanced. ",
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"description": "Looking for a good lunch spot in the Mission that serves purely vegetarian/vegan food? These four vegetarian restaurants featured represent different cuisines: Indian, Japanese, Mexican, and Healthy Local Superfood-enhanced. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Vegetarian and vegan restaurants are abundant in the Bay Area where people tend to be conscious of the benefits of plant-based diets. Besides potential health benefits there are the ethical issues of eating animals and animal byproducts, as well as spiritual practices that involve abstaining from meat to purify the body, mind and spirit.\u003c/p>\n\u003cp>As a vegetarian/vegan it is comforting to go to a restaurant devoted to a purely plant-based diet. You have full access to all menu items and don’t need to be concerned about meat coming into contact with your food. There tends to be a greater awareness of the art of vegetarian cooking – combining foods to present a balanced and wholesome meal that doesn't leave you hungry or craving sugar from a lack of protein and carb overload. When eating at vegetarian-friendly spots that also serve meat, there is a tendency to be vigilant to ensure that the few menu items are truly animal-free.\u003c/p>\n\u003cfigure id=\"attachment_129542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3558-new.jpg\" alt=\"On my walk to the Mission I came upon this sign steering me in the right direction.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3558-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">On my walk to the Mission I came upon this sign steering me in the right direction. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was on a mission in SF’s Mission to find lunch at vegetarian/vegan restaurants serving a variety of cuisines.\u003c/p>\n\u003cp>\u003cstrong>I found four worthwhile spots:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Beloved Café\u003c/strong>, which I will highlight, is an organic and mostly vegan café that incorporates the concept of superfoods with herbalism, \u003ca href=\"https://en.wikipedia.org/wiki/Ayurveda\">Ayurveda\u003c/a>, and a belief that food is medicine.\u003c/li>\n\u003cli>\u003cstrong>Udupi Palace\u003c/strong>, a vegetarian Southern Indian restaurant.\u003c/li>\n\u003cli>\u003cstrong>Cha-Ya\u003c/strong>, a vegan Japanese sushi and noodle spot.\u003c/li>\n\u003cli>\u003cstrong>Gracias Madre\u003c/strong>, a vegan Mexican restaurant from the folks that own Café Gratitude and Be.Love.Farm.\u003c/li>\n\u003c/ul>\n\u003ch2>\u003ca href=\"https://www.belovedsf.com/\">Beloved Café, Juice & Tea\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Beloved+Natural+Cafe+%26+Organic+Juicery/@37.752495,-122.420519,17.65z/data=!4m5!3m4!1s0x808f7e40bae0cdbf:0xf1e512c17d1105b8!8m2!3d37.7524063!4d-122.4192745\">3338 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_129527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3440-new.jpg\" alt=\"The entrance to the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129527\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3440-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I fell in love with Beloved Café. It reminded me of \u003ca href=\"https://www.newyorker.com/culture/culture-desk/the-east-village-loses-the-angelica-kitchen-another-place-for-the-young-hungry-and-weird\">Angelica’s\u003c/a> in NYC – the original location at St. Marks Place – that introduced me to macrobiotic food in the early 1980s. Angelica's was a bohemian hole-in-the-wall that served its signature \u003ca href=\"https://www.urbannaturale.com/why-you-will-often-find-me-eating-at-angelica-kitchen/\">Dragon Bowl\u003c/a> that always made me feel so nourished and full of energy. It was also a community space where I could go to eat by myself and easily meet other like-minded people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Beloved Café inhabits a small cozy space on 24th Street near Mission Street. The interior design and décor reflect the creativity and care supplied by artists and friends of the owners. The atmosphere is warm and friendly; the food tastes great and feels healthy, fulfilling and transformative.\u003c/p>\n\u003cfigure id=\"attachment_129567\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3545-new.jpg\" alt=\"The menu displayed as art at the Beloved Café.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129567\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3545-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu displayed as art at the Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3605-new.jpg\" alt=\"The counter and open kitchen at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129533\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3605-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The counter and open kitchen at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I spoke with Amy Vito, co-owner of Beloved Café to get the story behind the restaurant. She and her partner, Kambiz, were looking to open a café in San Francisco and, after a two-year search, found a home in the Mission in 2017.\u003c/p>\n\u003cp>\u003cem>“We wanted to pour all our love into the space.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3575-new.jpg\" alt=\"Beloved Café Co-owner Amy Vito.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3575-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved Café Co-owner Amy Vito. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They are both yoga teachers and Vipassana meditation practitioners and wanted to create an eatery where people could be nourished in a loving and conscious way like they were doing for themselves at home. Together they source ingredients carefully, follow health trends, and incorporate herbalism and Ayurvedic food practices into their cooking. Although they are both vegetarian they decided to simplify the offerings for Beloved and create a primarily \u003ca href=\"https://www.belovedsf.com/menus\">vegan menu\u003c/a> for the café (non-vegan items available are honey and ghee). \u003c/p>\n\u003cfigure id=\"attachment_129539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3538-new.jpg\" alt=\"Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3538-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beloved's Stuffed Delicata Squash ($14): roasted delicata squash stuffed with homemade superfoods quinoa salad, topped with tahini dressing, spinach salad, avocado, beets and hummus. I loved this dish! Very rich, flavorful and fulfilling. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beloved Café makes the majority of their basic ingredients in-house including homemade hummus, coconut yogurt, granola and nut milks from a variety of nuts including: cashews, walnuts, coconuts, pecans. They also make their own chai tea, golden milk and superfood sweets. All juices are freshly made to order.\u003c/p>\n\u003cfigure id=\"attachment_129522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3394-new.jpg\" alt=\"Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129522\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3394-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Superfood Smoothie: Green Hulk-Strength and Vitality. Banana, apple, nut milk, hemp seeds, maca, dates, spinach. ($11). I felt strong and powerful after drinking this smoothie...and it tasted great! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4234-new.jpg\" alt=\"Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon. ($9)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129535\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4234-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Juice: Sweet Potato Lover- Anti-Inflammatory Immune Support. Sweet potato, carrot, apple, turmeric, ginger, lemon.($9). The sweet potatoes seemed to add more texture than taste which provided a full-bodied drink with carrot and ginger as the dominant flavors. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3517-new.jpg\" alt=\"Superfood Smoothie: Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala.($14)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129528\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3517-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Million Dollar Smoothie - Nutritive, Energizing, Sustaining. Banana, nut milk, walnuts, HealthForce VitaMineral Greens, Udo's Vegan DHA oil, coconut oil, Ashwagandha, Maca, Siberian Ginseng, Triphala. ($14). This smoothie was truly energizing. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3521-new.jpg\" alt=\"Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129540\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3521-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Golden Milk: A sultry blend of organic turmeric, ashwagandha, ginger, cardamom, clove, black pepper and vanilla in homemade nut milk with a touch of raw local honey. This drink was like a warm mouth hug. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito claims the Quinoa Bowl & Roasted Vegetables ($13) is Beloved’s most popular item. It contains: quinoa, wild rice, coconut oil, roasted vegetables, fresh sprouts, toasted sesame seeds and pumpkin seeds, and chipotle aioli. \u003ca href=\"http://www.rhizocalitempeh.com/\">Rhizocali Tempeh\u003c/a> based in Oakland can be added as well as avocado or hummus ($2 for each item).\u003c/p>\n\u003cfigure id=\"attachment_129523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3407-new.jpg\" alt=\"Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129523\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3407-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Quinoa Bowl & Roasted Vegetables ($13): quinoa, wild rice, coconut oil, roasted vegetable, fresh sprouts, toasted sesame seeds and pumpkin seeds, chipotle aioli. Add avocado, hummus, Rhizocali tempeh ($2). This dish was a complete meal that was quite rich and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Herbal formulations for their offerings are sourced from local herbalists and the herbs are purchased through the \u003ca href=\"https://www.sonomaherbs.org/herb-exchange\">Sonoma County Herb Exchange\u003c/a>. The Elixirs and Tonics menu provides a variety of panaceas from aphrodisiac effects to stress relief, immune boosting, brain support, and mood balancing. \u003c/p>\n\u003cfigure id=\"attachment_129521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3388-new.jpg\" alt=\"The shelves at Beloved Café are lined with herbs, teas and elixirs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129521\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3388-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The shelves at Beloved Café are lined with herbs, teas and elixirs. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>With the exception of the tropical fruit, the organic produce comes from a variety of local farms within 100-mile radius.\u003c/p>\n\u003cfigure id=\"attachment_129536\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4238-new.jpg\" alt=\"Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129536\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4238-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Citrus Hazelnut Kale Salad: kale, carrot, sprouts, orange slices, toasted hazelnuts, dried figs, in an apple cider vinaigrette. ($12) Add avocado, hummus, Rhizocali tempeh ($2). Very refreshing and light but satisfied my hunger. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129529\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3522-new.jpg\" alt=\"Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, raisin chuntney and ghee.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129529\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3522-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dal Soup (cup-$6 | hearty bowl $10) Spiced lentil soup bowl includes quinoa, topped with cilantro, beets, raisin chuntney and ghee. Beloved's Dal is one of the best I have tasted! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The organic tea menu is extensive, and the teas originate from various countries around the globe. The food and drink recipes have been developed and adapted from a variety of sources and experiences researching, cooking and traveling. They encourage their team members to be creative and experiment developing new products – recently, a beet latte was added to the menu from this practice. \u003c/p>\n\u003cfigure id=\"attachment_129534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4229-new.jpg\" alt=\"The extensive organic tea menu.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129534\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4229-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The extensive organic tea menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3617-new.jpg\" alt=\"Serving tea at Beloved Café.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3617-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serving tea at Beloved Café. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Vito shared that through a healthy plant-based diet (including ingredients deemed “superfoods” like ashwaganda, triphala, maca, chaga, spirulina, turmeric, Siberian ginseng, and more), these high vibration foods support a disease-free body, spiritual development and the process of awakening.\u003c/p>\n\u003cp> \u003cem>“At some point your spiritual practice and your regular life are no longer separated, it just becomes one unified experience.”\u003c/em>\u003c/p>\n\u003cp>Beloved Café believes in giving back to the community as well as creating community and they \u003ca href=\"https://www.belovedsf.com/about\">donate money to a number of organizations\u003c/a> that aim to create economic justice and do positive work for humanity and wildlife throughout the world.\u003c/p>\n\u003cp>\u003cem>“Our bottom line isn’t about making a profit, it’s about delivering something that we really believe in and that is really healing and nourishing for the body – which is a big paradigm shift from the typical restaurant owner. Food is medicine and we want to educate people in a way that is not pushing this lifestyle onto people.”\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_129538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3570-new.jpg\" alt=\"If more of us valued Food and Cheer & Song...it would be a Merrier World\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129538\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3570-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If more of us valued Food and Cheer & Song...it would be a Merrier World \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.udupipalaceca.com/\">Udupi Palace\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.7567608,-122.4231388,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3e861f6461:0x16bf3c7919aaa08b!8m2!3d37.7567566!4d-122.4209448\">1007 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Udupi+Palace/@37.8717585,-122.2749944,17z/data=!3m1!4b1!4m5!3m4!1s0x80857e98e20224e1:0x9aeec76fe2f3d422!8m2!3d37.8717585!4d-122.2728057\">1023, 1903 University Ave, Berkeley\u003c/a>)\u003c/p>\n\u003cfigure id=\"attachment_129576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3129-new.jpg\" alt=\"Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3129-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa - served with Sambar, Coconut, Tomato, & Ginger Chutney ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi Palace on Valencia near 21st Street serves South Indian vegetarian cuisine. The no-frills atmosphere is decorated with imagery from Indian culture. Highlights include the dosas and uthappam. The former are thin crepes made from a batter of rice and lentils that wrap around a variety of fillings, and the latter are thicker pancakes made from the same batter, adorned with a range of toppings. There are also a number of vegetable curries to choose from and a good way to sample them is to order the South Indian Thali which is an assorted platter of soup, curries, rice, bread and dessert. \u003c/p>\n\u003cp>The Spinach Masala Dosa is classic and delicious. All dosas are served with Sambar, a lentil-based vegetable soup that is full of flavor and spice, and three chutneys: coconut, tomato, and ginger.\u003c/p>\n\u003cfigure id=\"attachment_129575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3127-new.jpg\" alt=\"Spinach Masala Dosa interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3127-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spinach Masala Dosa interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Mix Veg Uthappam was crispy around the edges, chewy with medium density and seemed to reside somewhere between a pancake and a pizza. The vegetables toppings are cooked into the batter and consisted of onions, peas, shredded carrots and tomatoes. The three chutneys should all be sampled as each one complements the uthappam with unique flavor. \u003c/p>\n\u003cfigure id=\"attachment_129578\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4168-new.jpg\" alt=\"Mix Veg Uthappam ($9.95)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129578\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4168-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam ($9.95) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129579\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4170-new.jpg\" alt=\"Mix Veg Uthappam close up.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129579\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4170-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mix Veg Uthappam close up. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Udupi's Sweet Lassi was especially creamy and thick and had a floral hint of rosewater which made it a refreshing complement to both the savory dosa and uthappam.\u003c/p>\n\u003cfigure id=\"attachment_129577\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4165-new.jpg\" alt=\"Sweet Lassi ($2.50)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129577\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4165-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sweet Lassi ($2.50) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129580\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_4189-new.jpg\" alt=\"Udupi Palace exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129580\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_4189-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Udupi Palace exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2008, \u003cem>Check, Please Bay Area\u003c/em> reviewed Udupi Palace in Berkeley. Learn about the background of the restaurant and what the reviewers said about the South Indian cuisine. The segment begins at \u003cstrong>18:07\u003c/strong> of this episode.\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/fr86c-TQRZ4'\n title='//www.youtube.com/embed/fr86c-TQRZ4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003ch2>\u003ca href=\"https://www.facebook.com/Cha-Ya-Vegetarian-San-Francisco-109684878154/\">Cha-Ya\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.7607722,-122.423892,17z/data=!3m2!4b1!5s0x808f7e3d22fa8c93:0x486cece4b4f4d9f0!4m5!3m4!1s0x808f7e3d22153df7:0x1116a2e5e08405f!8m2!3d37.760768!4d-122.421698\">762 Valencia St, San Francisco\u003c/a> (second location at \u003ca href=\"https://www.google.com/maps/place/Cha-Ya/@37.8768387,-122.2713369,17z/data=!3m1!4b1!4m5!3m4!1s0x80857ea1ba1e17b1:0xdc610e9b5e2a357a!8m2!3d37.8768387!4d-122.2691482\">1686 Shattuck Ave, Berkeley\u003c/a>) \u003c/p>\n\u003cp>Cha-Ya Japanese Vegetarian Cuisine is located on Valencia between 18th and 19th Streets. According to the menu, the cuisine originated at a Zen temple in Fukui in the mid-13th century. The monks practiced \u003ca href=\"https://medium.com/tokyoyoga/traditional-japanese-buddhist-cuisine-shojin-ryori-starter-guide-2cc48d728913\">\u003cem>shojin ryori\u003c/em>\u003c/a>, daily cooking with seasonal vegetables, plants from the mountains, seaweed, soybean curd, and seeds. Cha-ya’s vegan menu is founded on this cuisine and is prepared primarily as sushi, tempura and noodle dishes.\u003c/p>\n\u003cp>The general feeling of the Cha-ya experience is that you are eating clean, healthy, nourishing food. A go-to vegan comfort food spot that calms the body, mind and spirit. For East Bay folks, the Berkeley restaurant provides the same comfort and quality.\u003c/p>\n\u003cfigure id=\"attachment_129609\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3242-new.jpg\" alt=\"Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3242-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hana Gomoku: Seasoned sushi rice bowl. Shiitake, green beans, carrots, lotus root, tofu puch, yam cake, hijiki. ($13) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Cha-ya offers \u003ca href=\"https://en.wikipedia.org/wiki/Sushi\">sushi\u003c/a> in the form of specialty rolls ($10) as well as Hosomaki (thin rolls $5), Nigiri sushi (2 pieces, veg resides as topping on rice mound $4), and Uramaki (medium rolls or inside-out rolls, rice on the outside and nori on the inside $7). Brown rice can be substituted for sushi rice ( $2 for specialty rolls, $1 per item for other types). \u003c/p>\n\u003cfigure id=\"attachment_129610\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3244-new.jpg\" alt='Cha-Ya Vegan Roll: The traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10)' width=\"1920\" height=\"1920\" class=\"size-full wp-image-129610\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3244-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-Ya Vegan Roll is a specialty roll in the traditional \"futomaki\" roll vegan style. Spinach, atsuage tofu, cucumber, broccolini, shiitake, kampyo, yamagobo and ginger. ($10) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the noodle options, the menu offers three types: Udon (flour), Soba (buckwheat blend) and Harusame (clear potato starch +$2).\u003c/p>\n\u003cfigure id=\"attachment_129608\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3240-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"1920\" class=\"size-full wp-image-129608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-768x768.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1020x1020.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1200x1200.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-1180x1180.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-960x960.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-240x240.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-375x375.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-520x520.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-50x50.jpg 50w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-64x64.jpg 64w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-96x96.jpg 96w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-128x128.jpg 128w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3240-new-150x150.jpg 150w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129611\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3259-new.jpg\" alt=\"Sansai Noodle Soup: Soba noodles displayed along with wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12)\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129611\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3259-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sansai Noodle Soup: Soba noodles, wild mountain vegetables, bracken, bamboo shoots, wood ear mushrooms, carrots, enoki. ($12). This noodle soup is truly comforting and warms the body as well as the spirit. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129613\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3281-new.jpg\" alt=\"Cha-ya interior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129613\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3281-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya interior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129614\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3284-new.jpg\" alt=\"Cha-ya exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129614\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3284-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cha-ya exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://gracias-madre.com/index.html\">Gracias Madre\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Gracias+Madre/@37.7615702,-122.4212028,17z/data=!3m2!4b1!5s0x808f7e3ca2be90ed:0xdb78b1e6a687a60!4m5!3m4!1s0x808f7e3ca285741f:0xf0ec55539199c7f9!8m2!3d37.761566!4d-122.4190088\">2211 Mission St, San Francisco\u003c/a>\u003c/p>\n\u003cp>According to the \u003ca href=\"https://gracias-madre.com/about.html\">website\u003c/a>, Matthew and Terces Engelhart, the founders of Café Gratitude and \u003ca href=\"https://www.belovefarm.com/\">Be.Love.Farm\u003c/a> could not find organic vegan Mexican food in the Bay Area so in collaboration with \u003ca href=\"http://graciasmadreweho.com/\">Chandra Gilbert\u003c/a>, now Executive Chef at the LA restaurant, they opened Gracias Madre in the Mission, the home of Mexican culture and cuisine in San Francisco. \u003c/p>\n\u003cp>For this guide, I focused on the three bowls offered at lunch. My favorite was the Bowl Dos which had a flavorful mixture of savory and sweet elements that worked well together. \u003c/p>\n\u003cfigure id=\"attachment_129622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3796-new.jpg\" alt=\"Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129622\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3796-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Dos: Braised lentils and mushrooms with peanut sauce and spinach served on a bed of coconut brown rice. Topped with pico de gallo, spicy pineapple salsa, and avocado. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3747-new.jpg\" alt=\"Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129617\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3747-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bowl Uno: Tempeh chorizo, black beans, guacamole, brown rice and pico de gallo served on a bed of romaine and topped with nacho cashew cheese and pepitas. ($15) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3762-new.jpg\" alt=\"Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14)\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129619\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3762-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pozole: Traditonal hominy stew in a spicy red ancho broth with avocado, cabbage and cashew crema. ($14) \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3768-new.jpg\" alt=\"Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129620\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3768-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre Smoothies: Madre Green - Spinach, cilantro, mint, avocado, pineapple, and sea salt. Tropical Green - Mango, pineapple, spinach, coconut milk, ginger, and sea salt. Both of these smoothies were flavorful and satisfying. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129616\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3735-new.jpg\" alt=\"Gracias Madre outdoor patio.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129616\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3735-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre outdoor patio. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129627\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3811-new.jpg\" alt=\"Gracias Madre exterior.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129627\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3811-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_129625\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/07/IMG_3806-new.jpg\" alt=\"Gracias Madre signage.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-129625\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/07/IMG_3806-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gracias Madre signage. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In 2016, \u003cem>Check, Please Bay Area\u003c/em> reviewed Gracias Madre. Learn about the background of the restaurant and what the reviewers said about the vegan Mexican cuisine.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Finding Real Deal Sushi at Sake 107 in Petaluma",
"title": "Finding Real Deal Sushi at Sake 107 in Petaluma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice.\u003c/p>\n\u003cp>And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s to a fresh wood-fired pizza made with 00 flour, fresh mozzarella and basil by a trained pizzaolo. No contest, because when you start with the bad stuff, there’s little impetus to actually try the good stuff. Strawberry Hill Boone’s Farm ain’t prepping you for the wonders of a single vineyard Flowers chardonnay.\u003c/p>\n\u003cp>What’s tragic is that a buttery piece of fiercely fresh tuna belly or fresh salmon handled by a trained sushi chef can be an absolute game changer. It’s also very rare and worth seeking out. We’ve found just that at Sake 107 in Petaluma.\u003c/p>\n\u003cp>Open nearly a year, the buzz has steadily grown for Chef Eiji Ando, a Hana Japanese alum who has dedicated his life to the craft. It’s awe-inspiring to watch the flicking of his hands as he shapes the seasoned rice and fish into a single perfect bite, and perfect isn’t a word we use lightly when it comes to nigiri. God help you if you are gauche enough to dunk it in soy sauce.\u003c/p>\n\u003cp>Ando watches me instinctively pour soy sauce into a dish, saying everything by saying nothing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“No soy sauce?” I ask a bit sheepishly. Honestly, I’m a dunker, because I eat a lot of cheap sushi.\u003c/p>\n\u003cp>“No soy sauce,” he says, gingerly brushing on a special concoction of soy, sake and rice vinegar atop the fish. No bright pink ginger. No wasabi (they actually have real wasabi should you request it).\u003c/p>\n\u003cfigure id=\"attachment_129040\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The umi masu (bright orange ocean trout from Scotland) is a single perfect bite because of what it isn’t — it isn’t fishy or vinegary; it isn’t overly chewy or drowned in salty soy sauce.\u003c/p>\n\u003cp>The rice is precisely seasoned, without too much or too little, blending into the background rather than sucker-punching you in the tastebuds.\u003c/p>\n\u003cp>Instead, this bite of nigiri is a cloud of umami covered in an unctuous ocean breeze, assuming that were even possible, but frankly it should be.\u003c/p>\n\u003cp>\u003cstrong>No soy sauce is lesson one. Hatcho miso is lesson two.\u003c/strong>\u003c/p>\n\u003cp>Made in Ando’s home prefecture of Aichi (smack dab in the middle of Japan), hatcho miso is a dark fermented paste made only with soybeans. Aged two summers and two winters under literal tons of rocks, its used as a base for soup as well as sauces.\u003c/p>\n\u003cp>Unlike more familiar miso, hatcho has been made at just two factories in Aichi the same way for 650 years, using 200-year old casks and a whole lot of manpower. It adds a slightly bitter, salty flavor to foods that is unlike other more nuanced miso.\u003c/p>\n\u003cp>Ando’s signature Miso Katsu and Asari-hatcho miso soup are both stellar representations, and it’s a flavor you won’t soon forget.\u003c/p>\n\u003cp>\u003cstrong>The third lesson: Sake shouldn’t set your throat on fire.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129036\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg\" alt=\"Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve had some really cheap sake and some of the world’s most expensive sake, and the good stuff is worth the price.\u003c/p>\n\u003cp>At $12 per glass, Tedorigawa Yamahai Junmai is a softly assertive representation that will have you rethinking why you never got more into sake.\u003c/p>\n\u003cp>With a simple menu focused on fresh fish and produce, along with family and vegetable-foods (shrimp tempura, agedashi tofu, chicken teriyaki, garlic eggplant), Sake 107 doesn’t take itself too seriously.\u003c/p>\n\u003cp>But don’t let Ando’s easy manner fool you, because he’s a real-deal chef who knows his way around a piece of fish — raw or otherwise.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Five Piece Nigiri, $21:\u003c/strong> Put yourself in the chef’s hands. Personally, we wish we’d doubled or tripled that. There’s not a stinker in the bunch, but don’t miss the Hokkaido uni, ocean trout (umi masu), sake (salmon) or maguro (big eye tuna).\u003c/p>\n\u003cfigure id=\"attachment_129044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg\" alt=\"Five piece nigiri at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Five piece nigiri at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We want so badly to love saba\u003c/strong> — a marinated and pressed mackerel — but its a strong flavor that takes some getting used to. If you’re into it, Ando has a special off-menu roll he’ll make for you.\u003c/p>\n\u003cfigure id=\"attachment_129037\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg\" alt=\"Special roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Special roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hamachi Umeshiso Age, $12:\u003c/strong> A small plate with a sort of yellow tail, pickled plum and shiso sandwich fried in tempura batter. The combo of light fishiness, sour plum and astringent shiso wrapped in crunchy batter is a home run.\u003c/p>\n\u003cfigure id=\"attachment_129033\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg\" alt=\"Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129033\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna Lily, $13:\u003c/strong> A little gimmicky, but a stunning plate of ruby tuna tartare cupped in puffed shrimp crackers.\u003c/p>\n\u003cfigure id=\"attachment_129047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Miso Katsu, $20:\u003c/strong> A signature dish and personal favorite of Ando, this is serious comfort food. Kurobuta pork is fried in panko and thinly sliced, with a hatcho miso sauce poured atop the pork, creating a fragrant steam that will have you trying to eat the super hot pork way before its ready for your craw. I have the blisters to prove it (but worth it).\u003c/p>\n\u003cfigure id=\"attachment_129035\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg\" alt=\"Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melts in your mouth roll, $17:\u003c/strong> Sushi rolls and I don’t get along. I generally find them horrifying, filled with fried nastiness, covered in bad rice and doused with four kinds of sauce. This isn’t that. Daring Ando to overcome that kind of distaste, he threw out a signature roll made with spicy tuna and salmon sitting on a pool of homemade ponzu sauce. I’m still not a spicy tuna fan, but the roll had me at homemade ponzu. This citrusy soy sauce makes what could be cloyingly rich into something with depth and character.\u003c/p>\n\u003cfigure id=\"attachment_129034\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg\" alt=\"Melts in your mouth roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Melts in your mouth roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Overall:\u003c/strong> Seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sake 107, 107 Petaluma Blvd N., Petaluma, 241-7580,\u003c/em> \u003ca href=\"http://sake107.com/\">\u003cem>sake107.com\u003c/em>\u003c/a>\u003c/p>\n\n",
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"description": "You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice. And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s",
"title": "Finding Real Deal Sushi at Sake 107 in Petaluma | KQED",
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"headline": "Finding Real Deal Sushi at Sake 107 in Petaluma",
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"nprByline": "Heather Irwin, \u003ca href=\"http://www.sonomamag.com/biteclub/finding-real-deal-sushi-at-sake-107-in-petaluma/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice.\u003c/p>\n\u003cp>And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s to a fresh wood-fired pizza made with 00 flour, fresh mozzarella and basil by a trained pizzaolo. No contest, because when you start with the bad stuff, there’s little impetus to actually try the good stuff. Strawberry Hill Boone’s Farm ain’t prepping you for the wonders of a single vineyard Flowers chardonnay.\u003c/p>\n\u003cp>What’s tragic is that a buttery piece of fiercely fresh tuna belly or fresh salmon handled by a trained sushi chef can be an absolute game changer. It’s also very rare and worth seeking out. We’ve found just that at Sake 107 in Petaluma.\u003c/p>\n\u003cp>Open nearly a year, the buzz has steadily grown for Chef Eiji Ando, a Hana Japanese alum who has dedicated his life to the craft. It’s awe-inspiring to watch the flicking of his hands as he shapes the seasoned rice and fish into a single perfect bite, and perfect isn’t a word we use lightly when it comes to nigiri. God help you if you are gauche enough to dunk it in soy sauce.\u003c/p>\n\u003cp>Ando watches me instinctively pour soy sauce into a dish, saying everything by saying nothing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“No soy sauce?” I ask a bit sheepishly. Honestly, I’m a dunker, because I eat a lot of cheap sushi.\u003c/p>\n\u003cp>“No soy sauce,” he says, gingerly brushing on a special concoction of soy, sake and rice vinegar atop the fish. No bright pink ginger. No wasabi (they actually have real wasabi should you request it).\u003c/p>\n\u003cfigure id=\"attachment_129040\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The umi masu (bright orange ocean trout from Scotland) is a single perfect bite because of what it isn’t — it isn’t fishy or vinegary; it isn’t overly chewy or drowned in salty soy sauce.\u003c/p>\n\u003cp>The rice is precisely seasoned, without too much or too little, blending into the background rather than sucker-punching you in the tastebuds.\u003c/p>\n\u003cp>Instead, this bite of nigiri is a cloud of umami covered in an unctuous ocean breeze, assuming that were even possible, but frankly it should be.\u003c/p>\n\u003cp>\u003cstrong>No soy sauce is lesson one. Hatcho miso is lesson two.\u003c/strong>\u003c/p>\n\u003cp>Made in Ando’s home prefecture of Aichi (smack dab in the middle of Japan), hatcho miso is a dark fermented paste made only with soybeans. Aged two summers and two winters under literal tons of rocks, its used as a base for soup as well as sauces.\u003c/p>\n\u003cp>Unlike more familiar miso, hatcho has been made at just two factories in Aichi the same way for 650 years, using 200-year old casks and a whole lot of manpower. It adds a slightly bitter, salty flavor to foods that is unlike other more nuanced miso.\u003c/p>\n\u003cp>Ando’s signature Miso Katsu and Asari-hatcho miso soup are both stellar representations, and it’s a flavor you won’t soon forget.\u003c/p>\n\u003cp>\u003cstrong>The third lesson: Sake shouldn’t set your throat on fire.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129036\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg\" alt=\"Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve had some really cheap sake and some of the world’s most expensive sake, and the good stuff is worth the price.\u003c/p>\n\u003cp>At $12 per glass, Tedorigawa Yamahai Junmai is a softly assertive representation that will have you rethinking why you never got more into sake.\u003c/p>\n\u003cp>With a simple menu focused on fresh fish and produce, along with family and vegetable-foods (shrimp tempura, agedashi tofu, chicken teriyaki, garlic eggplant), Sake 107 doesn’t take itself too seriously.\u003c/p>\n\u003cp>But don’t let Ando’s easy manner fool you, because he’s a real-deal chef who knows his way around a piece of fish — raw or otherwise.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Five Piece Nigiri, $21:\u003c/strong> Put yourself in the chef’s hands. Personally, we wish we’d doubled or tripled that. There’s not a stinker in the bunch, but don’t miss the Hokkaido uni, ocean trout (umi masu), sake (salmon) or maguro (big eye tuna).\u003c/p>\n\u003cfigure id=\"attachment_129044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg\" alt=\"Five piece nigiri at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Five piece nigiri at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We want so badly to love saba\u003c/strong> — a marinated and pressed mackerel — but its a strong flavor that takes some getting used to. If you’re into it, Ando has a special off-menu roll he’ll make for you.\u003c/p>\n\u003cfigure id=\"attachment_129037\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg\" alt=\"Special roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Special roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hamachi Umeshiso Age, $12:\u003c/strong> A small plate with a sort of yellow tail, pickled plum and shiso sandwich fried in tempura batter. The combo of light fishiness, sour plum and astringent shiso wrapped in crunchy batter is a home run.\u003c/p>\n\u003cfigure id=\"attachment_129033\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg\" alt=\"Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129033\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna Lily, $13:\u003c/strong> A little gimmicky, but a stunning plate of ruby tuna tartare cupped in puffed shrimp crackers.\u003c/p>\n\u003cfigure id=\"attachment_129047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Miso Katsu, $20:\u003c/strong> A signature dish and personal favorite of Ando, this is serious comfort food. Kurobuta pork is fried in panko and thinly sliced, with a hatcho miso sauce poured atop the pork, creating a fragrant steam that will have you trying to eat the super hot pork way before its ready for your craw. I have the blisters to prove it (but worth it).\u003c/p>\n\u003cfigure id=\"attachment_129035\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg\" alt=\"Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melts in your mouth roll, $17:\u003c/strong> Sushi rolls and I don’t get along. I generally find them horrifying, filled with fried nastiness, covered in bad rice and doused with four kinds of sauce. This isn’t that. Daring Ando to overcome that kind of distaste, he threw out a signature roll made with spicy tuna and salmon sitting on a pool of homemade ponzu sauce. I’m still not a spicy tuna fan, but the roll had me at homemade ponzu. This citrusy soy sauce makes what could be cloyingly rich into something with depth and character.\u003c/p>\n\u003cfigure id=\"attachment_129034\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg\" alt=\"Melts in your mouth roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Melts in your mouth roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Overall:\u003c/strong> Seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Sake 107, 107 Petaluma Blvd N., Petaluma, 241-7580,\u003c/em> \u003ca href=\"http://sake107.com/\">\u003cem>sake107.com\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza",
"title": "Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "50 Best Restaurants in Sonoma County 2018",
"title": "50 Best Restaurants in Sonoma County 2018",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.\u003c/p>\n\u003cp>Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.\u003c/p>\n\u003cp>We present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites.\u003c/p>\n\u003cfigure id=\"attachment_128729\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg\" alt=\"All-You-Can Eat Sushi: Paradise, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">All-You-Can Eat Sushi: Paradise, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All-You-Can Eat Sushi: Paradise, Santa Rosa: \u003c/strong>Sometime you just need more California rolls than any human should really consume. All-youcan- eat sushi and rolls for lunch and dinner may not have the panache of pricier raw fish, but sometimes utility sushi does the job. Solidly done, with pennypincher pricing. \u003cem>119 Fourth St., Santa Rosa, 707-542-4582, \u003ca href=\"http://paradisesushi.net/\">paradisesushi.net\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128711\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128711\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg\" alt=\"Bar to See Winemakers: El Dorado Kitchen, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar to See Winemakers: El Dorado Kitchen, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bar to See Winemakers: El Dorado Kitchen, Sonoma: \u003c/strong>The seven chairs at the marble bar are a favorite hangout for the many winemakers in the Sonoma and Sonoma Valley area — particularly so during harvest. Talent from Sebastiani, Buena Vista, and other nearby wineries converge here in the afternoons, usually drinking, what else, beer. \u003cem>405 1st St. W., Sonoma, 707996-3030, \u003ca href=\"http://eldoradosonoma.com/\">eldoradosonoma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128700\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg\" alt=\"Belly Up to the Bar: Geyserville Gun Club\" width=\"1024\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-520x379.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Up to the Bar: Geyserville Gun Club \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Belly Up to the Bar: Geyserville Gun Club:\u003c/strong> The best-kept secret in Wine Country is this unassuming Geyserville bar that once served as an Odd Fellows Hall. It’s been transformed into an eclectic catch-all hangout for the post-winery set, winemakers, local chefs, and in-the-know gastronomes who sidle up to the historic bar for wildly creative cocktails or Olympia beer from a can. Chef Dino Bugica (Diavola) is behind the menu of low-brow hot dog creations (try the Tijuana with bacon, jalapeno, fried onions, and pickled pineapple), fresh oysters, pork belly ramen, and Korean tacos. \u003cem>21025 Geyserville Ave., Geyserville, 707-8140036, \u003ca href=\"http://geyservillegunclub.com/\">geyservillegunclub.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg\" alt=\"Bread Basket: Trading Post, Cloverdale\" width=\"1024\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-1020x642.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bread Basket: Trading Post, Cloverdale \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bread Basket: Trading Post, Cloverdale:\u003c/strong> Rather than a tummy-filling distraction, the bread service at this charming raw-wood-trimmed cafe is a star of the meal. That’s because partner-chef Aaron Arabian has his very own bakery, viewed through a glass wall off the dining room. He bakes daily and constantly changes his breadboard lineup, sending out such a generous array of slices and rolls that it’s a bargain for $6. One evening, we might score superb brandied onion rolls, potato-arugula focaccia, pumpkin rye, and rosemary pain d’epi for spreading with silky cultured butter; on another, we might salivate over French baguette, artisanal sourdough country loaf, seeded rye, and sweet fruit-nut bread. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-8946483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128723\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg\" alt=\"Channeling Julia: Brass Rabbit, Healdsburg \" width=\"1024\" height=\"654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-960x613.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-520x332.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Channeling Julia: Brass Rabbit, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Channeling Julia: Brass Rabbit, Healdsburg: \u003c/strong>Julia Child’s claim to fame was bringing French cuisine to a Jello mold nation in the early 1960s. We’ve come a long way in 50 years, but classic dishes like her boeuf Bourguignon and lobster Thermidor deserve a revival, and chef Shane McAnelly is doing just that. With a restaurant that’s part Wine Country and part La Grenouille, diners sup on daily specials like bouillabaise, shrimp with cocktail sauce, rabbit pot pie, Dungeness Crab Louie, and bavette steak with creamed Swiss chard. \u003cem>109 Plaza St., Healdsburg, 707-473-8580, \u003ca href=\"http://thebrassrabbithealdsburg.com/\">thebrassrabbithealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128713\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg\" alt=\"Cheese Fest: The Girl and the Fig, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Fest: The Girl and the Fig, Sonoma \u003ccite>(Rayna Greenberg - One Hungry Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese Fest: The Girl and the Fig, Sonoma: \u003c/strong>So many Sonoma County restaurants offer cheese plates these days, it’s become a Wine Country signature. But restaurateur Sondra Bernstein says she was the first to put together the platters 20 years ago, and now, she runs an entire Salon de Fromage as part of her menu, offering more than a dozen platters such as the Fromage Tower of six weekly changing cheese selections, seasonal fruit, spiced nuts, olives, Mano Formate cured meats and charcuterie, her own fig food condiments, and baguettes. \u003cem>1206 E. Macarthur St., Ste. 3, Sonoma, 707-938-3634, \u003ca href=\"http://thegirlandthefig.com/\">thegirlandthefig.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128699\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg\" alt=\"Date Night: Bird and Bottle, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Date Night: Bird and Bottle, Santa Rosa \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Date Night: Bird and Bottle, Santa Rosa: \u003c/strong>An ambitious mashup of Jewish, Southern, and Korean comfort classics may seem like a stretch for a romantic night out, but in the hands of chef Mark Stark, even schmaltz can be sexy. With a luxe interior in just the shade of light gray that makes any complexion glow, a list of cocktails to get each other giggling, plenty of raw oysters, and a ramen matzoh ball soup to cure any marital misgivings, we’ll pretty much guarantee a smile the morning after. Did we mention the chicken liver mousse with cracklings, thrice-fried potatoes, fried cheese curds, and pastrami steamed buns? Excellent consolation even if your date is a dud. If you’re missing your old date-night favorite, Willi’s Wine Bar, since its tragic loss in the fires, the restaurant’s famous Tunisian roasted carrots and arugula and Endive salad make appearances on the B&B menu. \u003cem>1055 Fourth St., Santa Rosa, 707-568-4000, \u003ca href=\"http://birdandthebottle.com/\">birdandthebottle.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg\" alt=\"Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville \u003ccite>(Charlie Gesell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville: \u003c/strong>Duck is a Sonoma County staple — ubiquitous, actually — but we can never, ever get tired of how the local poultry is presented at this classy, Michelin-starred destination. That’s because chef Steve Litke changes his recipes often for his expertly toothtender, richly flavored bird. One evening, it may be smoked duck breast with silky foie gras on brioche sweetened with poached quince, while another evening may bring duck breast moistened in spicy red wine mole sauce atop polenta and collards. Recently, we were wooed by crispy-skin Peking-style duck, glazed in ginger plum sauce and perched on farro verde and spiced greens dotted with soy braised Alba mushrooms. As you may deduce, this is truly dynamite duck. \u003cem>7871 River Road, Forestville, 707-887-3300, \u003ca href=\"http://farmhouseinn.com/\">farmhouseinn.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128727\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg\" alt=\"Eating Out for the Holidays: John Ash & Co, Santa Rosa\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Eating Out for the Holidays: John Ash & Co, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eating Out for the Holidays: John Ash & Co, Santa Rosa:\u003c/strong> Why bother fussing over a holiday meal when chef Tom Schmidt can do it so much better? Personally, we’d far rather be sipping a Negroni and eating pan-seared Liberty Duck confit hash with fresh duck eggs and pan-seared foie gras than wrestling to get an overly salted ham and boxed mashed potatoes on the table before the kids melt down. John Ash & Co., the birthplace of Wine Country dining, gets it so right with their inspired brunch, lunch, and dinner menus for Easter, Christmas, Thanksgiving, and New Year’s, featuring seasonal produce and locally sourced meats in a calm, stress-free environment (we love the vineyard views). Holidays are stressful enough without figuring out how to make bananas Foster French toast on your own. So don’t. \u003cem>4350 Barnes Road, Santa Rosa, 707-527-7687, \u003ca href=\"http://vintnersinn.com/dining\">vintnersinn.com/dining\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128717\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg\" alt=\"Fancy Pants: Single Thread, Healdsburg\" width=\"1024\" height=\"686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Pants: Single Thread, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fancy Pants: Single Thread, Healdsburg: \u003c/strong>A restaurant experience that costs as much as a flat-screen television isn’t for everyone, but for those once-in-a-lifetime occasions, there’s pretty much no better pick in Sonoma County. Chef Kyle Connaughton spent years dreaming of a bespoke dining experience that embraces Japanese micro-seasonality, an artist’s attention to color and texture, and the unique terroir of the farm he runs with wife Katina. The quiet, minimalist interior lets the food do all the talking. Entering a world so perfectly ordered and eating food so perfectly executed is an experience that you won’t soon forget — if ever. \u003cem>131 North St., Healdsburg, 707-723-4646, \u003ca href=\"http://singlethreadfarms.com/\">singlethreadfarms.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128714\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg\" alt=\"Fish Tacos: Handline, Sebastopol\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fish Tacos: Handline, Sebastopol \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fish Tacos: Handline, Sebastopol:\u003c/strong> This classic Baja dish is part of the fabric of California, and a bellwether for any restaurant that serves them. It’s a simple beach shack snack that can go so terribly wrong. Fortunately, Handline does everything right, from the locally sourced rockfish to a light beer battering, crispy shaved cabbage, chipotle aioli, lime, and avocado. What sets these tacos apart from most others are the corn tortillas made from scratch right at the restaurant, not from pre-made masa, but from stone-ground corn. \u003cem>935 Gravenstein Highway S., Sebastopol, 707-827-3744, \u003ca href=\"http://handline.com/\">handline.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128716\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg\" alt=\"Fix You Right Up: Pharmacy, Santa Rosa\" width=\"1024\" height=\"768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fix You Right Up: Pharmacy, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fix You Right Up: Pharmacy, Santa Rosa:\u003c/strong> Thoughtfully crafted foods that nourish and enrich, rather than deplete, is the mission of this former pharmacy-turned-cafe. Sunny egg salad sandwiches with artisan bread, luxurious chop salads with roasted chicken, and an insanely delicious almond milk lassi with turmeric and ginger are favorites. It’s a perfect quick pitstop that won’t leave you with an afternoon of regret. \u003cem>990 Sonoma Ave., #1, Santa Rosa, 707-978-2801, \u003ca href=\"http://thepharmacysonomacounty.com/\">thepharmacysonomacounty.com\u003c/a> \u003c/em>(Photo by Heather Irwin)\u003c/p>\n\u003cfigure id=\"attachment_128709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128709\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg\" alt=\"Food with a Hole: City Garden Doughnuts, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Food with a Hole: City Garden Doughnuts, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food with a Hole: City Garden Doughnuts, Santa Rosa:\u003c/strong> These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach. Using intensely flavored glazes made with fresh fruit (pucker-worthy lemons, huckleberries, and strawberries top the list), dark chocolate, sprinkles, and even a bit of bacon atop pillowy brioche, “donut” hardly seems a worthy enough moniker. Regardless, there’s always a new flavor for the season, and cake donuts are new to the lineup. Just make sure to get in line early, or you’ll go home empty handed. And no one wants that. \u003cem>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128728\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg\" alt=\"For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa \u003ccite>(Erik Castro/for The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa: \u003c/strong>As a combo fast-casual restaurant and catering kitchen, this industrial-chic spot is perfect for impromptu groups or planned private events. Just push together some tables, order a slew of spectacular thin crust wood-fired Neapolitan-style pizzas, then amuse your crew playing Ping-Pong, watching a game, or conquering the little putting green. The Cal-cuisine is superb, as shareable plates like succulent slow-braised roasted pork shoulder, juicy fried chicken, and pasta pomodoro with organic quinoa spaghetti in chunky, garlicky tomato sauce. There’s a pizza and pasta kids’ menu, too, and extra fun for adults: the topnotch wine list and vermouth cocktails. \u003cem>1229 N. Dutton Ave., Santa Rosa, 707-526-1229, \u003ca href=\"http://franchettis.com/\">franchettis.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128737\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg\" alt=\"For the Brunch Bunch: Wishbone, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For the Brunch Bunch: Wishbone, Petaluma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the Brunch Bunch: Wishbone, Petaluma:\u003c/strong> Everyday is brunch day at this soulful Petaluma eatery run by husband and wife ranchers Miriam Donaldson and Josh Norwitt. Sublime farm-to-table eggs Benny, biscuits, and gravy are all served daily from 8 a.m. to 2:30 p.m. A full bar includes generous mimosas, Bloody Marys with house pickles, and a whiskeyspiked coffee makes the morning all the more enjoyable. \u003cem>841 Petaluma Blvd. N., Petaluma, 707-763-2663, \u003ca href=\"http://wishbonepetaluma.com/\">wishbonepetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128722\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg\" alt=\"Fresh Catch: Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Catch: Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh Catch: Reel Fish Shop & Grill, Sonoma: \u003c/strong>You wouldn’t expect such premium food — especially fresh fish — in this rather beat-up- looking stone, corrugated metal, and clapboard building dating back to 1906. Yet chef Aiki Terashima trained at Morimoto, so amid the live music that blasts through the joint most nights, you can nibble excellent ahi poke, macadamia-crusted halibut slathered in creamy kung pao sauce, and a Japanese salmon curry that takes two days to come together. And though you dine at plank wood tables on metal chairs inside, and on picnic tables outside, the kitchen lovingly prepares luxuries like excellent seared scallop risotto in spicy poblano sauce. \u003cem>401 Grove St., Sonoma, 707-343-0044, \u003ca href=\"http://thereelfishshop.com/\">thereelfishshop.com\u003c/a> (Photo by John Burgess)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128726\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg\" alt=\"Kitchen Cachet: El Molino Central, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Cachet: El Molino Central, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Cachet: El Molino Central, Sonoma: \u003c/strong>Everything is handcrafted at this teeny Mexican café, from homemade masa for tortillas, to the beef, pork, and apple picadillo stuffed in a chile relleno slathered in walnut sour cream sauce and pomegranate. We mean teeny, too — you watch the cooks at work just steps away as you order at the counter, and then stroll through the kitchen itself to get to the only seating, on a parking lot patio. \u003cem>11 Central Ave., Sonoma, 707-939-1010, \u003ca href=\"http://elmolinocentral.com/\">elmolinocentral.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128705\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128705\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg\" alt=\"Mindful Fast Food: Amy's Drive Thru, Rohnert Park\" width=\"1024\" height=\"721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-768x541.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-1020x718.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-960x676.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-520x366.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mindful Fast Food: Amy's Drive Thru, Rohnert Park \u003ccite>(BETH SCHLANKER/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mindful Fast Food: Amy's Drive Thru, Rohnert Park: \u003c/strong>Drive-thru doesn’t have to be a dirty word. Amy’s meatless burgers, crispy fries, and burritos are kid-friendly and the vegan milkshakes (made with coconut milk) are addictive. If you’re looking for something a little less carb-loaded, seasonal salads with beets, quinoa, and baked tofu are fresh as a daisy. Organic breakfast yogurt parfaits, cinnamon rolls, and veggie sausage sandwiches are a go-to. \u003cem>58 Golf Course Dr., Rohnert Park, 707-755-3629, \u003ca href=\"http://amysdrivethru.com/\">amysdrivethru.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128701\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg\" alt=\"Neighborhood Joint: Spinster Sisters, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Neighborhood Joint: Spinster Sisters, Santa Rosa \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighborhood Joint: Spinster Sisters, Santa Rosa: \u003c/strong>The cornerstone of the SOFA restaurant scene, chef Liza Hinman’s modern comfort food showcases the best of Sonoma County, inspired by world cuisine. Here, Hinman is able to gently tie flavors together with spice, texture, or theme in a loose bow, rather than an unmanageable knot of confused ideas. \u003cem>401 South A St., Santa Rosa, 707-528-7100, \u003ca href=\"http://thespinstersisters.com/\">thespinstersisters.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128720\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg\" alt=\"Old-World Elegance: La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Old-World Elegance: La Salette, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Old-World Elegance: La Salette, Sonoma: \u003c/strong>Chef-owner Manuel Azevedo has been crafting his sophisticated Portuguese cuisine here for 20 years, and it just keeps getting better, with signatures like succulent wood oven-seared day boat scallops in a dark gold crust of crumbled chouriço (chorizo) alongside sweet potato puree, leek confit, and molho cru (chimichurri). \u003cem>452 First St. E., Suite H, Sonoma, 707-938-1927, \u003ca href=\"http://lasaletterestaurant.com/\">lasaletterestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-128735\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg\" alt=\"Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa\" width=\"800\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-520x419.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa: \u003c/strong>Chef Saul Barragan is traditionally trained, and it shows in his masterful touch with classics like Pernod-kissed escargot à la Bourguignonne, brandyrich lobster bisque en croute, and sumptuous Coquilles St. Jacques, the scallops bathed in white wine truffle cream sauce and topped in Gruyère, poached baby leeks, and shiitakes. The signature salad is particularly magnifique, in a tumble of confit duck gizzards with frisée, lardons, sautéed wild mushrooms, bacon vinaigrette, and a coddled organic egg. Still, Barragan adds contemporary flair. Oyster ceviche arrives dressed in Peruvian aji amarillo cream, lime, chive, and Japanese tobiko, while pan-seared foie gras is decorated in African grains of paradise, compressed Fuyu persimmon, and pomegranate gastrique. \u003cem>3535 Guerneville Road, Santa Rosa, 707-5466462, \u003ca href=\"http://walterhanselbistro.com/\">walterhanselbistro.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg\" alt=\"Pig Out: Zazu, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pig Out: Zazu, Sebastopol \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pig Out: Zazu, Sebastopol:\u003c/strong> You don’t get to be the King and Queen of Pork by serving fish. Sebastopol restaurateurs John Stewart and Duskie Estes have devoted their lives and their restaurant to all things porka- licious, from their coveted Black Pig Bacon, featured a la carte or in the Black Pig Sour (bacon bourbon) cocktail to house-made salumi, Rodeo Jax (caramel popcorn with bacon), pig sugo and roasted bone marrow with hog-jaw bacon jam. The couple also raise their own pigs and were named the 2011 winners of the Cochon 555 pig-centric culinary competition, gaining them a lifetime reign over the pork kingdom. \u003cem>6770 McKinley St., #150, Sebastopol, 707-523-4814, \u003ca href=\"http://zazukitchen.com/\">zazukitchen.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128734\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg\" alt=\"Place to Take Your Parents (So They Can Pay): Valette, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Place to Take Your Parents (So They Can Pay): Valette, Healdsburg \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Place to Take Your Parents (So They Can Pay): Valette, Healdsburg:\u003c/strong> Even though we all pretend to reach for our wallets when the bill comes, Dad will always be the fastest draw in the Visa showdown. Valette is our “impress the parents” destination — it’s all about the swanky but not stuffy vibe. Foie gras and kaffir lime snow? Check. A medium-rare Wagyu steak? Of course. Scallops en croute served with beurre blanc caviar sauce? Why, yes. Coat and tie required? Not a chance. We recommend the chef’s tasting menu to really show your newfound sophistication, but you can also go à la carte, or sit at the bar and nibble on mushroom fondue while pondering the epic wine list. \u003cem>344 Center St., Healdsburg, 707-473-0946, \u003ca href=\"http://valettehealdsburg.com/\">valettehealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128718\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg\" alt=\"Private Dining Room: Chicken Pharm, Petaluma\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Private Dining Room: Chicken Pharm, Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Private Dining Room: Chicken Pharm, Petaluma: \u003c/strong>Cutely called The Coop, the PDR at this chicken-centric eatery sits behind sliding wood barn doors next to the main dining room, and welcomes in a farmhouse chic vibe with wood tables, lounge seating, plush couches, three big-screen TVs, and hanging barn lamps. May we suggest ordering party platters of juicy fried buttermilk chicken for your group of up to 45 guests? \u003cem>132 Keller St., Petaluma, 707-543-1278, \u003ca href=\"http://chickenpharm.com/\">chickenpharm.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128706\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128706\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg\" alt=\"Radical Rustic: Diavola Pizzeria, Geyserville\" width=\"1024\" height=\"679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Radical Rustic: Diavola Pizzeria, Geyserville \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Radical Rustic: Diavola Pizzeria, Geyserville:\u003c/strong> At first glance, this Italian jewel housed in an historic 1900s brick building offers a traditional farmstyle Italian menu. Chef-owner Dino Bugica spent more than 10 years in Italy, after all, learning the art of butchery and cucina povera (comfort food). Yet study his ingredients, and you’ll discover some wow, in surprising recipes such as potato gnocchi with fennel, peas, green garlic, asparagus, fava tips, ricotta di bufala, and — wait for it — smoked salmon and kumquat. Neapolitan-style pizzas are a specialty, pulled out of a wood-fire oven, but how’s this for oomph: the Dictator pie is topped in marinated rib-eye, garlic, mozzarella, scallions, Serrano chiles, kimchi, Kewpie mayo, and shichimi pepper. \u003cem>21021 Geyserville Ave., Geyserville, 707-814-0111, \u003ca href=\"http://diavolapizzeria.com/\">diavolapizzeria.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128721\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg\" alt=\"Ramen Addicted: Ramen Gaijin, Sebastopol\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ramen Addicted: Ramen Gaijin, Sebastopol \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ramen Addicted: Ramen Gaijin, Sebastopol: \u003c/strong>With dashi in their veins and ramen on their minds, chefs Matthew Williams and Moishe Hahn-Schuman bring together authentic Japanese ramen recipes and techniques with of-the-moment produce for a distinctly Sonoma County izakaya experience. Gaijin’s ramen bowls are filled with homemade miso, chicken and pork broth, house-made noodles, crispy pork belly, perfectly cooked hardboiled and pickled eggs, exotic mushrooms, and bits of pickled kimchi. This seemingly simple concoction is anything but, with days dedicated to preparing its labor-intensive ingredients. Slurp all you want as a sign of appreciation, just this once. The fragrant smell of meat grilling on charcoal is almost hypnotizing, so we suggest sitting at the kitchen bar if possible to enjoy some yakitori, or grilled skewers of meat and veggies.\u003cem> 6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128730\" class=\"wp-caption aligncenter\" style=\"max-width: 937px\">\u003cimg class=\"size-full wp-image-128730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PASCALINE-937x800.jpg\" alt=\"Reason to Get Up in the Morning: Pascaline, Sebastopol\" width=\"937\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800.jpg 937w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-768x656.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-240x205.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-375x320.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-520x444.jpg 520w\" sizes=\"(max-width: 937px) 100vw, 937px\">\u003cfigcaption class=\"wp-caption-text\">Reason to Get Up in the Morning: Pascaline, Sebastopol \u003ccite>(Reason to Get Up in the Morning: Pascaline, Sebastopol)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Reason to Get Up in the Morning: Pascaline, Sebastopol: \u003c/strong>Real-deal French pastries by French patissieres who aren’t afraid of butter. The croissants are a must-order, but don’t stop there. Faves include Kouign-Amann so flakey you’ll be wearing as much as you’ve eaten, breakfast brioche, and canneles. Lunch salads, sandwiches, and bowls are heartier fare. \u003cem>4552 Gravenstein Highway N., Sebastopol, 707-823-3122, \u003ca href=\"http://pascalinepatisserieandcafe.com/\">pascalinepatisserieandcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128703\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg\" alt=\"Retro Roadhouse: Stormy's Spirits & Supper, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Retro Roadhouse: Stormy's Spirits & Supper, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Retro Roadhouse: Stormy's Spirits & Supper, Petaluma: \u003c/strong>This former hotel turned laid-back restaurant and lounge has been around since 1854, smack in the middle of nowhere dairy country. Owned by the Cramer family, the weathered redwood and stone-clad oasis attracts savvy diners who know they can get a mouthwatering meal for a nearly ridiculous bargain, featuring local produce and premium beef. Imagine a beautiful, 22-ounce slab of prime rib for $38, complete with salad, potato, vegetables, French bread, and homemade clam chowder stocked with lots of seafood, and vegetables in tomato-kissed broth. Weary travelers, be thee well fed, indeed. \u003cem>6650 Bloomfield Road, Petaluma, 707-7950127, \u003ca href=\"http://stormysrestaurant.com/\">stormysrestaurant.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128731\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128731\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg\" alt=\"Scene to be Seen: Perch and Plow, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Scene to be Seen: Perch and Plow, Santa Rosa \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Scene to be Seen: Perch and Plow, Santa Rosa: \u003c/strong>Downtown Santa Rosa’s newest restaurant is also one of the most Instagram-worthy. Soft, natural light makes selfies glow; sleek, modern design creates a stunning backdrop; and Bud Snow murals are on trend — as are whimsical cocktails featuring the likes of dill foam and strawberry balsamic shrub. And then there’s the food. Chef Mike Mullins creates small-bite plates with big flavors and a kaleidoscope of colors, despite a postage-stamp-sized kitchen. Cozy tables in the side dining rooms make for quiet canoodling. \u003cem>900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128704\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg\" alt=\"Small But Mighty: Café la Haye, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Small But Mighty: Café la Haye, Sonoma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Small But Mighty: Café la Haye, Sonoma: \u003c/strong>With just 30 seats and a tiny bar, this iconic Sonoma Plaza bistro also operates out of a closet-size kitchen. But oh, what wonders emerge under owner Saul Gropman’s watch. Chef Jeffrey Lloyd previously worked at Michael Mina, and his deft touch results in divine Cal-Med bites like filet mignon dolloped in roasted shallot-balsamic jus and anchovy butter, or crusted pork chop finished in mustard cream and chorizo butter alongside ricotta dumplings. Brilliant classic cooking at affordable prices in a contemporary, art gallery-style setting — that earns this gem a big place in our hearts. \u003cem>140 E. Napa St., Sonoma, 707-935-5994, \u003ca href=\"http://cafelahaye.com/\">cafelahaye.com\u003c/a>\u003c/em> (Photo by Beth Schlanker)\u003c/p>\n\u003cfigure id=\"attachment_128707\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128707\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"Taco Tuesday: El Roy's, Petaluma\" width=\"1024\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taco Tuesday: El Roy's, Petaluma \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taco Tuesday: El Roy's, Petaluma:\u003c/strong> More than a simple taqueria or a food truck, this family’s Mexican cooking is from the heart. Carnitas burritos are a must-try, but tasty sopes, tortas, and tacos are equally impressive. \u003cem>210 Edith St., Petaluma, 707-774-3738, \u003ca href=\"http://www.facebook.com/pg/elroysmexicangrillofficialpage\">visit on Facebook\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128710\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128710\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg\" alt=\"To See Stars: Glen Ellen Star\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Woodoven Baby Carrots served at Glen Ellen Star in To See Stars: Glen Ellen Star \u003ccite>(CRISTA JEREMIASON / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To See Stars: Glen Ellen Star: \u003c/strong>Hollywood types love Sonoma County for its natural beauty, world-class wine, and incredible food. That, and the fact that they mostly get left alone. Mostly. A favorite retreat seems to be Ari Weisswasser’s Glen Ellen Star, where the recognizable can sit and sup without a parade of paparazzi. Not to say that the food isn’t red carpet-worthy. Weisswasser’s wood-fired oven takes center stage, with freshfrom- the-garden roasted vegetable (we especially love the Brussels sprouts with brown sugar bacon marmalade), pizza, Tunisian brick chicken, and their own house-baked bread. \u003cem>13648 Arnold Dr., Glen Ellen, 707-3431384, \u003ca href=\"http://glenellenstar.com/\">glenellenstar.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128702\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg\" alt=\"Way Better than the Colonel: Backyard, Forestville\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Way Better than the Colonel: Backyard, Forestville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Way Better than the Colonel: Backyard, Forestville: \u003c/strong>Everyone does fried chicken these days. Not everyone does it well. The secret to this Forestville outpost’s bird is a special brine, buttermilk, and secretly seasoned flour. There may also be unicorn dust involved. We love the moist inside and crispy exterior, and the fact that you can get some sort of fried chicken for brunch, lunch, and dinner — from a chop salad or sandwich to fried chicken and waffles with all the fixings. There are even to-go boxes with five or nine pieces, a seasonal side, biscuits, and honey butter. \u003cem>6566 Front St., Forestville, 707-8208445, \u003ca href=\"http://backyardforestville.com/\">backyardforestville.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128697\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg\" alt=\"Who’d Have Thought: Seaside Metal, Guerneville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Who’d Have Thought: Seaside Metal, Guerneville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Who’d Have Thought: Seaside Metal, Guerneville: \u003c/strong>You could schlep all the way to San Francisco, and stand in line hoping to get a seat at the very popular Bar Crudo. Or, you could scamper to our very own river town, and luxuriate in an easy feast at this ultra-stylish satellite salon from Crudo owners Mike Selvera and his partner/ twin brother Tim Selvera. Really. It’s right there amid the souvenir shops and friendly dive bars of Main Street. The SF-Guerneville menus are very similar, too, showcasing briny fresh oysters of all kinds, elegant chowder brimming with fish, shrimp, mussels, squid, bacon, and potato, and fancy plates like Arctic char glittering with wasabi tobiko and horseradish crème fraîche. \u003cem>16222 Main St., Guerneville, 707-604-7250, \u003ca href=\"http://seasidemetal.com/\">seasidemetal.com\u003c/a> \u003c/em>(Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_128724\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg\" alt=\"Wine Country Terroir: Russian River Vineyards, Forestville\" width=\"1024\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-520x323.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine Country Terroir: Russian River Vineyards, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine Country Terroir: Russian River Vineyards, Forestville:\u003c/strong> At the crossroads between sea and pasture, river and hillsides, farm and forest, the two-light burg of Forestville has a unique Sonoma County terroir, and Russian River Vineyards’ recently revamped restaurant luxuriously showcases that special sense of place. Chef Ben Davies’ on-site farm is a staple for seasonal produce, but the menu pulls from throughout the region for fresh seafood, meat, and of-the-moment ingredients. His Friday and Saturday menus are four courses of surprises, or you can do a chef’s tasting of eight. The daily “estate” menu is simplified, with more casual but equally impressive warm or chilled items. \u003cem>5700 Highway 116 N., Forestville, 707-887-3344, \u003ca href=\"http://russianrivervineyards.com/\">russianrivervineyards.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128712\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128712\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg\" alt=\"Wine List: Dry Creek Kitchen, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine List: Dry Creek Kitchen, Healdsburg \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine List: Dry Creek Kitchen, Healdsburg:\u003c/strong> More than 500 selections, including bottles from the private libraries and cellars of local winemakers, help earn this spot a perennial place on the Wine Spectator’s Award of Excellence. An insider secret: The Sonoma Neighbor menu is served Monday through Thursday, a $36, three-course prix fixe with wine pairing for an additional $18 – a steal in tony Healdsburg. \u003cem>317 Healdsburg Ave., Healdsburg, 707-431-0330, \u003ca href=\"http://drycreekkitchen.com/\">drycreekkitchen.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128715\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg\" alt=\"With Kids: HBG, Healdsburg\" width=\"1024\" height=\"779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-1020x776.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-520x396.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">With Kids: HBG, Healdsburg \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>With Kids: HBG, Healdsburg: \u003c/strong>Great burgers and fries, a large fenced-in patio, top-notch Bloody Marys. Need we say more? Owned by one of Wine Country’s top chefs, Douglas Keane, this is everyday fare with a toque’s special touch. Grown up mac and cheese is worth the cost of admission alone. \u003cem>245 Healdsburg Ave., Healdsburg, 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">healdsburgbarandgrill.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128719\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg\" alt=\"Worth a U-Turn: Fremont Diner, Sonoma\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth a U-Turn: Fremont Diner, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth a U-Turn: Fremont Diner, Sonoma: \u003c/strong>If you didn’t realize this tiny shack was there, on the edge of Hwy 12/121 vineyards and dairy fields, you’d zoom right by. But since you know this is where you get owner Chad Harris’ magical ranch cuisine, you hit the brakes, and zoom in for Nashville-style spicy fried chicken atop white bread, buttermilk biscuits ‘n’ gravy, or house smoked brisket. \u003cem>2698 Fremont Drive, Sonoma, 707-938-7370, \u003ca href=\"http://thefremontdiner.com/\">thefremontdiner.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128732\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg\" alt=\"Worth the Drive: Terrapin Creek, Bodega Bay\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth the Drive: Terrapin Creek, Bodega Bay \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth the Drive: Terrapin Creek, Bodega Bay: \u003c/strong>As if we needed any excuse to visit the beautiful waterfront burg that is Bodega Bay, this Michelin Star jewel beckons with extraordinary Cal-Asian cuisine that would wow even in a big city. To enjoy it in a serene, artsy hideaway makes it even more special. Chef-owners and husband-wife team Andrew Truong and Liya Lin impress with innovative fare like a salad of charred octopus, roasted cauliflower, Brussels sprouts, arugula, and toasted almonds zinged with fiery chili pepper aioli. Seafood is a signature, in fact, such as meaty sea bass paired with savoy cabbage, mushrooms, Delicata squash, and red rice in a splash of delicate fish fumet. \u003cem>1580 Eastshore Road, Bodega Bay, 707-875-2700, \u003ca href=\"http://terrapincreekcafe.com/\">terrapincreekcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128725\" class=\"wp-caption aligncenter\" style=\"max-width: 780px\">\u003cimg class=\"size-full wp-image-128725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg\" alt=\"Making a return after the fire: Sweet T's, Windsor\" width=\"780\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg 780w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-160x164.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-768x788.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-240x246.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-375x385.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-520x533.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-50x50.jpg 50w\" sizes=\"(max-width: 780px) 100vw, 780px\">\u003cfigcaption class=\"wp-caption-text\">Making a return after the fire: Sweet T's, Windsor \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Making a return after the fire: Sweet T's, Windsor:\u003c/strong> Six months ago, Dennis Tussey was sifting through the ashes of his Fountaingrove restaurant Sweet T’s’ in search of whatever he and his wife Anne could salvage — a few dishes, some patio furniture, and a $25,000 barbecue smoker they recently purchased. Down but not out, the couple immediately began looking for a new space to call home. Now they’ve found it — in Windsor, where they will open the new Sweet T's in May. Their beloved pitmaster, George Ah Chin, will continue to work alongside them in the new location. The Tusseys have worked with the kitchen staff to rewrite the many recipes for Sweet T’s signature Southern dishes — from grits to ribs — and have had a staff of 12 working on the reopening. “We have such a faithful following,” says Tussey, misting up a bit, “We didn’t realize until after the fire, but we can go anywhere and people want to talk to us about the restaurant.” It never entered their minds, he adds, that Sweet T’s was done. “Our only thought was that we needed to come back. We want to put our employees back to work.” \u003cem>9098 Brooks Road S., Windsor\u003c/em>\u003c/p>\n\u003ch2>Crowd Pleasers\u003c/h2>\n\u003cfigure id=\"attachment_128749\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg\" alt=\"The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park.\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best burgers, best pizza…\u003c/strong>them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.\u003c/p>\n\u003cp>\u003cstrong>Burgers: Mike’s at the Crossroads, Cotati:\u003c/strong> Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” \u003cem>7665 Old Redwood Highway, Cotati, 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">mikesatthecrossroads.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pizza: Tony’s of North Beach, Rohnert Park: \u003c/strong>Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. \u003cem>630 Park Court, Rohnert Park, 707-588-7741, \u003ca href=\"http://gratonresortcasino.com/\">gratonresortcasino.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Japanese: Hana, Rohnert Park:\u003c/strong> It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. \u003cem>101 Golf Course Drive, Rohnert Park, 707-586-0270,\u003ca href=\"http://hanajapanese.com/\">hanajapanese.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mexican: Barrio Fresca Cocina Mexican, Sebastopol: \u003c/strong>This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? \u003cem>6760 McKinley St., #120, Sebastopol, 707-329-6538, \u003ca href=\"http://barriobayarea.com/\">barriobayarea.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wine Country Cuisine: Barndiva, Healdsburg:\u003c/strong> The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. \u003cem>231 Center St., Healdsburg, 707-431-0100, \u003ca class=\"vglnk\" href=\"http://barndiva.com/\" rel=\"nofollow\">barndiva.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deli: Mac’s Deli & Cafe, Santa Rosa:\u003c/strong> There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. \u003cem>630 4th St., Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com/\">macsdeliandcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pub Fare: Woodfour Brewery, Sebastopol: \u003c/strong>Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. \u003cem>6780 Depot St., Sebastopol, 707-823-3144, \u003ca href=\"http://woodfourbrewing.com/\">woodfourbrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian/Vegan: The Drawing Board, Petaluma:\u003c/strong> Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. \u003cem>190 Kentucky St., Petaluma, 707-774-6689, \u003ca href=\"http://tdbpetaluma.com/\">tdbpetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>Best Butcher – It’s a Tie!\u003c/h2>\n\u003cfigure id=\"attachment_128750\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg\" alt=\"Charcuterie platter at Thistle Meats in Petaluma.\" width=\"1280\" height=\"904\" class=\"size-full wp-image-128750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1200x848.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-520x367.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie platter at Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thistle Meats, Petaluma:\u003c/strong> With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. \u003cem>160 Petaluma Blvd N, Petaluma, 707-772-5442, \u003ca href=\"http://thistlemeats.com/\">thistlemeats.com \u003c/a>\u003c/em> —Heather Irwin\u003c/p>\n\u003cp>\u003cstrong>Journeyman Meat Co., Healdsburg:\u003c/strong> Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven. \u003cem>404 Center St, Healdsburg, 707-395-6328, \u003ca href=\"http://journeymanmeat.com/\">journeymanmeat.com \u003c/a>\u003c/em>— Carey Sweet\u003c/p>\n\u003cfigure id=\"attachment_128751\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg\" alt=\"Journeyman Meat Co. owner Peter Seghesio chats with a customer.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Journeyman Meat Co. owner Peter Seghesio chats with a customer. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Metholodogy\u003c/h3>\n\u003cp>Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This guide originally was published on \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There’s certainly no shortage of “best” restaurants in Sonoma County, a region known as much for culinary excellence as it is for the quality of its wines and the beauty of its landscape. So in a way, the task was simple as we selected local chefs and restaurants that continually offer up dishes beyond compare.\u003c/p>\n\u003cp>Yet even as we wrote why a specific restaurant deserved special praise (drooling a little along the way), it was hard to keep our minds off that little corner bistro that serves a great Reuben, the popular cafe with that perfect little salad, or an always-full restaurant that somehow fell off the radar. That’s part of what makes Sonoma so special — there are surprising food finds to discover around every corner.\u003c/p>\n\u003cp>We present 50 of our favorite restaurants for everyday eats, special occasions, family outings, and quick bites.\u003c/p>\n\u003cfigure id=\"attachment_128729\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128729\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg\" alt=\"All-You-Can Eat Sushi: Paradise, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PARADISE_SUSHI_ALLYOUCANEAT_777514-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">All-You-Can Eat Sushi: Paradise, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All-You-Can Eat Sushi: Paradise, Santa Rosa: \u003c/strong>Sometime you just need more California rolls than any human should really consume. All-youcan- eat sushi and rolls for lunch and dinner may not have the panache of pricier raw fish, but sometimes utility sushi does the job. Solidly done, with pennypincher pricing. \u003cem>119 Fourth St., Santa Rosa, 707-542-4582, \u003ca href=\"http://paradisesushi.net/\">paradisesushi.net\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128711\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128711\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg\" alt=\"Bar to See Winemakers: El Dorado Kitchen, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CJ1230_ELDORADOKITCHEN04_589131-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bar to See Winemakers: El Dorado Kitchen, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bar to See Winemakers: El Dorado Kitchen, Sonoma: \u003c/strong>The seven chairs at the marble bar are a favorite hangout for the many winemakers in the Sonoma and Sonoma Valley area — particularly so during harvest. Talent from Sebastiani, Buena Vista, and other nearby wineries converge here in the afternoons, usually drinking, what else, beer. \u003cem>405 1st St. W., Sonoma, 707996-3030, \u003ca href=\"http://eldoradosonoma.com/\">eldoradosonoma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128700\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128700\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg\" alt=\"Belly Up to the Bar: Geyserville Gun Club\" width=\"1024\" height=\"747\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-800x584.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-768x560.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-1020x744.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-960x700.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-240x175.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-375x274.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0201_VALENTINESCOCKTAILS_06_860525-1024x747-520x379.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Belly Up to the Bar: Geyserville Gun Club \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Belly Up to the Bar: Geyserville Gun Club:\u003c/strong> The best-kept secret in Wine Country is this unassuming Geyserville bar that once served as an Odd Fellows Hall. It’s been transformed into an eclectic catch-all hangout for the post-winery set, winemakers, local chefs, and in-the-know gastronomes who sidle up to the historic bar for wildly creative cocktails or Olympia beer from a can. Chef Dino Bugica (Diavola) is behind the menu of low-brow hot dog creations (try the Tijuana with bacon, jalapeno, fried onions, and pickled pineapple), fresh oysters, pork belly ramen, and Korean tacos. \u003cem>21025 Geyserville Ave., Geyserville, 707-8140036, \u003ca href=\"http://geyservillegunclub.com/\">geyservillegunclub.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128733\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128733\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg\" alt=\"Bread Basket: Trading Post, Cloverdale\" width=\"1024\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-160x101.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-800x504.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-768x484.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-1020x642.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-960x605.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-240x151.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-375x236.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/TRADINGPOST_810961-1024x645-520x328.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Bread Basket: Trading Post, Cloverdale \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bread Basket: Trading Post, Cloverdale:\u003c/strong> Rather than a tummy-filling distraction, the bread service at this charming raw-wood-trimmed cafe is a star of the meal. That’s because partner-chef Aaron Arabian has his very own bakery, viewed through a glass wall off the dining room. He bakes daily and constantly changes his breadboard lineup, sending out such a generous array of slices and rolls that it’s a bargain for $6. One evening, we might score superb brandied onion rolls, potato-arugula focaccia, pumpkin rye, and rosemary pain d’epi for spreading with silky cultured butter; on another, we might salivate over French baguette, artisanal sourdough country loaf, seeded rye, and sweet fruit-nut bread. \u003cem>102 S. Cloverdale Blvd., Cloverdale, 707-8946483, \u003ca href=\"http://thepostcloverdale.com/\">thepostcloverdale.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128723\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128723\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg\" alt=\"Channeling Julia: Brass Rabbit, Healdsburg \" width=\"1024\" height=\"654\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-800x511.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-768x491.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-1020x651.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-960x613.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-240x153.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-375x240.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB1101_BRASS_001_847961-1024x654-520x332.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Channeling Julia: Brass Rabbit, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Channeling Julia: Brass Rabbit, Healdsburg: \u003c/strong>Julia Child’s claim to fame was bringing French cuisine to a Jello mold nation in the early 1960s. We’ve come a long way in 50 years, but classic dishes like her boeuf Bourguignon and lobster Thermidor deserve a revival, and chef Shane McAnelly is doing just that. With a restaurant that’s part Wine Country and part La Grenouille, diners sup on daily specials like bouillabaise, shrimp with cocktail sauce, rabbit pot pie, Dungeness Crab Louie, and bavette steak with creamed Swiss chard. \u003cem>109 Plaza St., Healdsburg, 707-473-8580, \u003ca href=\"http://thebrassrabbithealdsburg.com/\">thebrassrabbithealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128713\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg\" alt=\"Cheese Fest: The Girl and the Fig, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/girlandfigcheese-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Cheese Fest: The Girl and the Fig, Sonoma \u003ccite>(Rayna Greenberg - One Hungry Jew)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Cheese Fest: The Girl and the Fig, Sonoma: \u003c/strong>So many Sonoma County restaurants offer cheese plates these days, it’s become a Wine Country signature. But restaurateur Sondra Bernstein says she was the first to put together the platters 20 years ago, and now, she runs an entire Salon de Fromage as part of her menu, offering more than a dozen platters such as the Fromage Tower of six weekly changing cheese selections, seasonal fruit, spiced nuts, olives, Mano Formate cured meats and charcuterie, her own fig food condiments, and baguettes. \u003cem>1206 E. Macarthur St., Ste. 3, Sonoma, 707-938-3634, \u003ca href=\"http://thegirlandthefig.com/\">thegirlandthefig.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128699\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128699\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg\" alt=\"Date Night: Bird and Bottle, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0121_BIRDANDTHEBOTTLE_06_764819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Date Night: Bird and Bottle, Santa Rosa \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Date Night: Bird and Bottle, Santa Rosa: \u003c/strong>An ambitious mashup of Jewish, Southern, and Korean comfort classics may seem like a stretch for a romantic night out, but in the hands of chef Mark Stark, even schmaltz can be sexy. With a luxe interior in just the shade of light gray that makes any complexion glow, a list of cocktails to get each other giggling, plenty of raw oysters, and a ramen matzoh ball soup to cure any marital misgivings, we’ll pretty much guarantee a smile the morning after. Did we mention the chicken liver mousse with cracklings, thrice-fried potatoes, fried cheese curds, and pastrami steamed buns? Excellent consolation even if your date is a dud. If you’re missing your old date-night favorite, Willi’s Wine Bar, since its tragic loss in the fires, the restaurant’s famous Tunisian roasted carrots and arugula and Endive salad make appearances on the B&B menu. \u003cem>1055 Fourth St., Santa Rosa, 707-568-4000, \u003ca href=\"http://birdandthebottle.com/\">birdandthebottle.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128708\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128708\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg\" alt=\"Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CG0220_FARMHOUSEINN26_722540-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville \u003ccite>(Charlie Gesell)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Duck, Duck, Duck: Farmhouse Inn Restaurant, Forestville: \u003c/strong>Duck is a Sonoma County staple — ubiquitous, actually — but we can never, ever get tired of how the local poultry is presented at this classy, Michelin-starred destination. That’s because chef Steve Litke changes his recipes often for his expertly toothtender, richly flavored bird. One evening, it may be smoked duck breast with silky foie gras on brioche sweetened with poached quince, while another evening may bring duck breast moistened in spicy red wine mole sauce atop polenta and collards. Recently, we were wooed by crispy-skin Peking-style duck, glazed in ginger plum sauce and perched on farro verde and spiced greens dotted with soy braised Alba mushrooms. As you may deduce, this is truly dynamite duck. \u003cem>7871 River Road, Forestville, 707-887-3300, \u003ca href=\"http://farmhouseinn.com/\">farmhouseinn.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128727\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128727\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg\" alt=\"Eating Out for the Holidays: John Ash & Co, Santa Rosa\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/John-Ash-Co.s-Front-Room-Bar-and-Lounge-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Eating Out for the Holidays: John Ash & Co, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Eating Out for the Holidays: John Ash & Co, Santa Rosa:\u003c/strong> Why bother fussing over a holiday meal when chef Tom Schmidt can do it so much better? Personally, we’d far rather be sipping a Negroni and eating pan-seared Liberty Duck confit hash with fresh duck eggs and pan-seared foie gras than wrestling to get an overly salted ham and boxed mashed potatoes on the table before the kids melt down. John Ash & Co., the birthplace of Wine Country dining, gets it so right with their inspired brunch, lunch, and dinner menus for Easter, Christmas, Thanksgiving, and New Year’s, featuring seasonal produce and locally sourced meats in a calm, stress-free environment (we love the vineyard views). Holidays are stressful enough without figuring out how to make bananas Foster French toast on your own. So don’t. \u003cem>4350 Barnes Road, Santa Rosa, 707-527-7687, \u003ca href=\"http://vintnersinn.com/dining\">vintnersinn.com/dining\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128717\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg\" alt=\"Fancy Pants: Single Thread, Healdsburg\" width=\"1024\" height=\"686\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-1020x683.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-960x643.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0126_SINGLETHREAD_033_813535-1024x686-520x348.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fancy Pants: Single Thread, Healdsburg \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fancy Pants: Single Thread, Healdsburg: \u003c/strong>A restaurant experience that costs as much as a flat-screen television isn’t for everyone, but for those once-in-a-lifetime occasions, there’s pretty much no better pick in Sonoma County. Chef Kyle Connaughton spent years dreaming of a bespoke dining experience that embraces Japanese micro-seasonality, an artist’s attention to color and texture, and the unique terroir of the farm he runs with wife Katina. The quiet, minimalist interior lets the food do all the talking. Entering a world so perfectly ordered and eating food so perfectly executed is an experience that you won’t soon forget — if ever. \u003cem>131 North St., Healdsburg, 707-723-4646, \u003ca href=\"http://singlethreadfarms.com/\">singlethreadfarms.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128714\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg\" alt=\"Fish Tacos: Handline, Sebastopol\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/handline_fishtacos-1-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fish Tacos: Handline, Sebastopol \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fish Tacos: Handline, Sebastopol:\u003c/strong> This classic Baja dish is part of the fabric of California, and a bellwether for any restaurant that serves them. It’s a simple beach shack snack that can go so terribly wrong. Fortunately, Handline does everything right, from the locally sourced rockfish to a light beer battering, crispy shaved cabbage, chipotle aioli, lime, and avocado. What sets these tacos apart from most others are the corn tortillas made from scratch right at the restaurant, not from pre-made masa, but from stone-ground corn. \u003cem>935 Gravenstein Highway S., Sebastopol, 707-827-3744, \u003ca href=\"http://handline.com/\">handline.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128716\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg\" alt=\"Fix You Right Up: Pharmacy, Santa Rosa\" width=\"1024\" height=\"768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI16_PHARMACY_BEETBREAD_774048-1-1024x768-520x390.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fix You Right Up: Pharmacy, Santa Rosa \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fix You Right Up: Pharmacy, Santa Rosa:\u003c/strong> Thoughtfully crafted foods that nourish and enrich, rather than deplete, is the mission of this former pharmacy-turned-cafe. Sunny egg salad sandwiches with artisan bread, luxurious chop salads with roasted chicken, and an insanely delicious almond milk lassi with turmeric and ginger are favorites. It’s a perfect quick pitstop that won’t leave you with an afternoon of regret. \u003cem>990 Sonoma Ave., #1, Santa Rosa, 707-978-2801, \u003ca href=\"http://thepharmacysonomacounty.com/\">thepharmacysonomacounty.com\u003c/a> \u003c/em>(Photo by Heather Irwin)\u003c/p>\n\u003cfigure id=\"attachment_128709\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128709\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg\" alt=\"Food with a Hole: City Garden Doughnuts, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CityGarden007-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Food with a Hole: City Garden Doughnuts, Santa Rosa \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Food with a Hole: City Garden Doughnuts, Santa Rosa:\u003c/strong> These aren’t workaday donuts or wacky cereal-coated marshmallow-dipped curiosities that are more fun to look at than eat. Instead, City Garden takes a more subtle approach. Using intensely flavored glazes made with fresh fruit (pucker-worthy lemons, huckleberries, and strawberries top the list), dark chocolate, sprinkles, and even a bit of bacon atop pillowy brioche, “donut” hardly seems a worthy enough moniker. Regardless, there’s always a new flavor for the season, and cake donuts are new to the lineup. Just make sure to get in line early, or you’ll go home empty handed. And no one wants that. \u003cem>1200 Fourth St., Santa Rosa, 707-595-1932, \u003ca href=\"http://facebook.com/CityGardenDoughnuts\">facebook.com/CityGardenDoughnuts\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128728\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg\" alt=\"For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/LIFE_778714-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa \u003ccite>(Erik Castro/for The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For a Crowd: Franchetti's Wood Fire Kitchen, Santa Rosa: \u003c/strong>As a combo fast-casual restaurant and catering kitchen, this industrial-chic spot is perfect for impromptu groups or planned private events. Just push together some tables, order a slew of spectacular thin crust wood-fired Neapolitan-style pizzas, then amuse your crew playing Ping-Pong, watching a game, or conquering the little putting green. The Cal-cuisine is superb, as shareable plates like succulent slow-braised roasted pork shoulder, juicy fried chicken, and pasta pomodoro with organic quinoa spaghetti in chunky, garlicky tomato sauce. There’s a pizza and pasta kids’ menu, too, and extra fun for adults: the topnotch wine list and vermouth cocktails. \u003cem>1229 N. Dutton Ave., Santa Rosa, 707-526-1229, \u003ca href=\"http://franchettis.com/\">franchettis.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128737\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128737\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg\" alt=\"For the Brunch Bunch: Wishbone, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WISHBONE093_712915-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">For the Brunch Bunch: Wishbone, Petaluma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>For the Brunch Bunch: Wishbone, Petaluma:\u003c/strong> Everyday is brunch day at this soulful Petaluma eatery run by husband and wife ranchers Miriam Donaldson and Josh Norwitt. Sublime farm-to-table eggs Benny, biscuits, and gravy are all served daily from 8 a.m. to 2:30 p.m. A full bar includes generous mimosas, Bloody Marys with house pickles, and a whiskeyspiked coffee makes the morning all the more enjoyable. \u003cem>841 Petaluma Blvd. N., Petaluma, 707-763-2663, \u003ca href=\"http://wishbonepetaluma.com/\">wishbonepetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128722\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg\" alt=\"Fresh Catch: Reel Fish Shop & Grill, Sonoma\" width=\"1024\" height=\"650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-160x102.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-800x508.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-768x488.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-1020x647.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-960x609.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-240x152.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-375x238.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0929_REEL_004_842962-1024x650-520x330.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Fresh Catch: Reel Fish Shop & Grill, Sonoma \u003ccite>(John Burgess/The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Fresh Catch: Reel Fish Shop & Grill, Sonoma: \u003c/strong>You wouldn’t expect such premium food — especially fresh fish — in this rather beat-up- looking stone, corrugated metal, and clapboard building dating back to 1906. Yet chef Aiki Terashima trained at Morimoto, so amid the live music that blasts through the joint most nights, you can nibble excellent ahi poke, macadamia-crusted halibut slathered in creamy kung pao sauce, and a Japanese salmon curry that takes two days to come together. And though you dine at plank wood tables on metal chairs inside, and on picnic tables outside, the kitchen lovingly prepares luxuries like excellent seared scallop risotto in spicy poblano sauce. \u003cem>401 Grove St., Sonoma, 707-343-0044, \u003ca href=\"http://thereelfishshop.com/\">thereelfishshop.com\u003c/a> (Photo by John Burgess)\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128726\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg\" alt=\"Kitchen Cachet: El Molino Central, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0811_ELMOLINOCENTRAL_523141-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Kitchen Cachet: El Molino Central, Sonoma \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Kitchen Cachet: El Molino Central, Sonoma: \u003c/strong>Everything is handcrafted at this teeny Mexican café, from homemade masa for tortillas, to the beef, pork, and apple picadillo stuffed in a chile relleno slathered in walnut sour cream sauce and pomegranate. We mean teeny, too — you watch the cooks at work just steps away as you order at the counter, and then stroll through the kitchen itself to get to the only seating, on a parking lot patio. \u003cem>11 Central Ave., Sonoma, 707-939-1010, \u003ca href=\"http://elmolinocentral.com/\">elmolinocentral.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128705\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128705\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg\" alt=\"Mindful Fast Food: Amy's Drive Thru, Rohnert Park\" width=\"1024\" height=\"721\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-800x563.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-768x541.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-1020x718.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-960x676.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/BS_062916_AMYS4_787038-1024x721-520x366.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Mindful Fast Food: Amy's Drive Thru, Rohnert Park \u003ccite>(BETH SCHLANKER/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Mindful Fast Food: Amy's Drive Thru, Rohnert Park: \u003c/strong>Drive-thru doesn’t have to be a dirty word. Amy’s meatless burgers, crispy fries, and burritos are kid-friendly and the vegan milkshakes (made with coconut milk) are addictive. If you’re looking for something a little less carb-loaded, seasonal salads with beets, quinoa, and baked tofu are fresh as a daisy. Organic breakfast yogurt parfaits, cinnamon rolls, and veggie sausage sandwiches are a go-to. \u003cem>58 Golf Course Dr., Rohnert Park, 707-755-3629, \u003ca href=\"http://amysdrivethru.com/\">amysdrivethru.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128701\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128701\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg\" alt=\"Neighborhood Joint: Spinster Sisters, Santa Rosa\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0601_MEDITERRANEANJEWISHTABLE_10_781819-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Neighborhood Joint: Spinster Sisters, Santa Rosa \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Neighborhood Joint: Spinster Sisters, Santa Rosa: \u003c/strong>The cornerstone of the SOFA restaurant scene, chef Liza Hinman’s modern comfort food showcases the best of Sonoma County, inspired by world cuisine. Here, Hinman is able to gently tie flavors together with spice, texture, or theme in a loose bow, rather than an unmanageable knot of confused ideas. \u003cem>401 South A St., Santa Rosa, 707-528-7100, \u003ca href=\"http://thespinstersisters.com/\">thespinstersisters.com\u003c/a>. \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128720\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg\" alt=\"Old-World Elegance: La Salette, Sonoma\" width=\"1024\" height=\"754\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-800x589.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-768x566.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-1020x751.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-960x707.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-375x276.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0607_LASALLELE_002_830434-1024x754-520x383.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Old-World Elegance: La Salette, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Old-World Elegance: La Salette, Sonoma: \u003c/strong>Chef-owner Manuel Azevedo has been crafting his sophisticated Portuguese cuisine here for 20 years, and it just keeps getting better, with signatures like succulent wood oven-seared day boat scallops in a dark gold crust of crumbled chouriço (chorizo) alongside sweet potato puree, leek confit, and molho cru (chimichurri). \u003cem>452 First St. E., Suite H, Sonoma, 707-938-1927, \u003ca href=\"http://lasaletterestaurant.com/\">lasaletterestaurant.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128735\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-128735\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg\" alt=\"Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa\" width=\"800\" height=\"645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-768x619.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-240x194.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/WalterHansel034-1-1-520x419.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ooh-la-la: Walter Hansel Wine & Bistro, Santa Rosa: \u003c/strong>Chef Saul Barragan is traditionally trained, and it shows in his masterful touch with classics like Pernod-kissed escargot à la Bourguignonne, brandyrich lobster bisque en croute, and sumptuous Coquilles St. Jacques, the scallops bathed in white wine truffle cream sauce and topped in Gruyère, poached baby leeks, and shiitakes. The signature salad is particularly magnifique, in a tumble of confit duck gizzards with frisée, lardons, sautéed wild mushrooms, bacon vinaigrette, and a coddled organic egg. Still, Barragan adds contemporary flair. Oyster ceviche arrives dressed in Peruvian aji amarillo cream, lime, chive, and Japanese tobiko, while pan-seared foie gras is decorated in African grains of paradise, compressed Fuyu persimmon, and pomegranate gastrique. \u003cem>3535 Guerneville Road, Santa Rosa, 707-5466462, \u003ca href=\"http://walterhanselbistro.com/\">walterhanselbistro.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128738\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128738\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg\" alt=\"Pig Out: Zazu, Sebastopol\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/ZAZU074_866430-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Pig Out: Zazu, Sebastopol \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Pig Out: Zazu, Sebastopol:\u003c/strong> You don’t get to be the King and Queen of Pork by serving fish. Sebastopol restaurateurs John Stewart and Duskie Estes have devoted their lives and their restaurant to all things porka- licious, from their coveted Black Pig Bacon, featured a la carte or in the Black Pig Sour (bacon bourbon) cocktail to house-made salumi, Rodeo Jax (caramel popcorn with bacon), pig sugo and roasted bone marrow with hog-jaw bacon jam. The couple also raise their own pigs and were named the 2011 winners of the Cochon 555 pig-centric culinary competition, gaining them a lifetime reign over the pork kingdom. \u003cem>6770 McKinley St., #150, Sebastopol, 707-523-4814, \u003ca href=\"http://zazukitchen.com/\">zazukitchen.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128734\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg\" alt=\"Place to Take Your Parents (So They Can Pay): Valette, Healdsburg\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/VALETTE342_723952-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Place to Take Your Parents (So They Can Pay): Valette, Healdsburg \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Place to Take Your Parents (So They Can Pay): Valette, Healdsburg:\u003c/strong> Even though we all pretend to reach for our wallets when the bill comes, Dad will always be the fastest draw in the Visa showdown. Valette is our “impress the parents” destination — it’s all about the swanky but not stuffy vibe. Foie gras and kaffir lime snow? Check. A medium-rare Wagyu steak? Of course. Scallops en croute served with beurre blanc caviar sauce? Why, yes. Coat and tie required? Not a chance. We recommend the chef’s tasting menu to really show your newfound sophistication, but you can also go à la carte, or sit at the bar and nibble on mushroom fondue while pondering the epic wine list. \u003cem>344 Center St., Healdsburg, 707-473-0946, \u003ca href=\"http://valettehealdsburg.com/\">valettehealdsburg.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128718\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg\" alt=\"Private Dining Room: Chicken Pharm, Petaluma\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0215_CHICKENPHARM_004_861445-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Private Dining Room: Chicken Pharm, Petaluma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Private Dining Room: Chicken Pharm, Petaluma: \u003c/strong>Cutely called The Coop, the PDR at this chicken-centric eatery sits behind sliding wood barn doors next to the main dining room, and welcomes in a farmhouse chic vibe with wood tables, lounge seating, plush couches, three big-screen TVs, and hanging barn lamps. May we suggest ordering party platters of juicy fried buttermilk chicken for your group of up to 45 guests? \u003cem>132 Keller St., Petaluma, 707-543-1278, \u003ca href=\"http://chickenpharm.com/\">chickenpharm.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128706\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128706\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg\" alt=\"Radical Rustic: Diavola Pizzeria, Geyserville\" width=\"1024\" height=\"679\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-800x530.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-768x509.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-1020x676.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-960x637.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-375x249.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0430_DIAVOLA_SALSICCIAPIZZA_689921-1024x679-520x345.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Radical Rustic: Diavola Pizzeria, Geyserville \u003ccite>(Christopher Chung)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Radical Rustic: Diavola Pizzeria, Geyserville:\u003c/strong> At first glance, this Italian jewel housed in an historic 1900s brick building offers a traditional farmstyle Italian menu. Chef-owner Dino Bugica spent more than 10 years in Italy, after all, learning the art of butchery and cucina povera (comfort food). Yet study his ingredients, and you’ll discover some wow, in surprising recipes such as potato gnocchi with fennel, peas, green garlic, asparagus, fava tips, ricotta di bufala, and — wait for it — smoked salmon and kumquat. Neapolitan-style pizzas are a specialty, pulled out of a wood-fire oven, but how’s this for oomph: the Dictator pie is topped in marinated rib-eye, garlic, mozzarella, scallions, Serrano chiles, kimchi, Kewpie mayo, and shichimi pepper. \u003cem>21021 Geyserville Ave., Geyserville, 707-814-0111, \u003ca href=\"http://diavolapizzeria.com/\">diavolapizzeria.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128721\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg\" alt=\"Ramen Addicted: Ramen Gaijin, Sebastopol\" width=\"1024\" height=\"693\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-240x162.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb0611_ramen_001-1024x693-520x352.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Ramen Addicted: Ramen Gaijin, Sebastopol \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ramen Addicted: Ramen Gaijin, Sebastopol: \u003c/strong>With dashi in their veins and ramen on their minds, chefs Matthew Williams and Moishe Hahn-Schuman bring together authentic Japanese ramen recipes and techniques with of-the-moment produce for a distinctly Sonoma County izakaya experience. Gaijin’s ramen bowls are filled with homemade miso, chicken and pork broth, house-made noodles, crispy pork belly, perfectly cooked hardboiled and pickled eggs, exotic mushrooms, and bits of pickled kimchi. This seemingly simple concoction is anything but, with days dedicated to preparing its labor-intensive ingredients. Slurp all you want as a sign of appreciation, just this once. The fragrant smell of meat grilling on charcoal is almost hypnotizing, so we suggest sitting at the kitchen bar if possible to enjoy some yakitori, or grilled skewers of meat and veggies.\u003cem> 6948 Sebastopol Ave., Sebastopol, 707-827-3609, \u003ca href=\"http://ramengaijin.com/\">ramengaijin.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128730\" class=\"wp-caption aligncenter\" style=\"max-width: 937px\">\u003cimg class=\"size-full wp-image-128730\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/PASCALINE-937x800.jpg\" alt=\"Reason to Get Up in the Morning: Pascaline, Sebastopol\" width=\"937\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800.jpg 937w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-160x137.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-800x683.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-768x656.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-240x205.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-375x320.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/PASCALINE-937x800-520x444.jpg 520w\" sizes=\"(max-width: 937px) 100vw, 937px\">\u003cfigcaption class=\"wp-caption-text\">Reason to Get Up in the Morning: Pascaline, Sebastopol \u003ccite>(Reason to Get Up in the Morning: Pascaline, Sebastopol)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Reason to Get Up in the Morning: Pascaline, Sebastopol: \u003c/strong>Real-deal French pastries by French patissieres who aren’t afraid of butter. The croissants are a must-order, but don’t stop there. Faves include Kouign-Amann so flakey you’ll be wearing as much as you’ve eaten, breakfast brioche, and canneles. Lunch salads, sandwiches, and bowls are heartier fare. \u003cem>4552 Gravenstein Highway N., Sebastopol, 707-823-3122, \u003ca href=\"http://pascalinepatisserieandcafe.com/\">pascalinepatisserieandcafe.com\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128703\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128703\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg\" alt=\"Retro Roadhouse: Stormy's Spirits & Supper, Petaluma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1008_STORMYSSPIRITSSUPPER_10_800304-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Retro Roadhouse: Stormy's Spirits & Supper, Petaluma \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Retro Roadhouse: Stormy's Spirits & Supper, Petaluma: \u003c/strong>This former hotel turned laid-back restaurant and lounge has been around since 1854, smack in the middle of nowhere dairy country. Owned by the Cramer family, the weathered redwood and stone-clad oasis attracts savvy diners who know they can get a mouthwatering meal for a nearly ridiculous bargain, featuring local produce and premium beef. Imagine a beautiful, 22-ounce slab of prime rib for $38, complete with salad, potato, vegetables, French bread, and homemade clam chowder stocked with lots of seafood, and vegetables in tomato-kissed broth. Weary travelers, be thee well fed, indeed. \u003cem>6650 Bloomfield Road, Petaluma, 707-7950127, \u003ca href=\"http://stormysrestaurant.com/\">stormysrestaurant.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128731\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128731\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg\" alt=\"Scene to be Seen: Perch and Plow, Santa Rosa\" width=\"1024\" height=\"751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/perchplow_dando_chix_best-1024x751-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Scene to be Seen: Perch and Plow, Santa Rosa \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Scene to be Seen: Perch and Plow, Santa Rosa: \u003c/strong>Downtown Santa Rosa’s newest restaurant is also one of the most Instagram-worthy. Soft, natural light makes selfies glow; sleek, modern design creates a stunning backdrop; and Bud Snow murals are on trend — as are whimsical cocktails featuring the likes of dill foam and strawberry balsamic shrub. And then there’s the food. Chef Mike Mullins creates small-bite plates with big flavors and a kaleidoscope of colors, despite a postage-stamp-sized kitchen. Cozy tables in the side dining rooms make for quiet canoodling. \u003cem>900 Courthouse Square, Santa Rosa, 707-541-6896, \u003ca href=\"http://perchandplow.com/\">perchandplow.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128704\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128704\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg\" alt=\"Small But Mighty: Café la Haye, Sonoma\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bs_032614_CafeLaHaye8-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Small But Mighty: Café la Haye, Sonoma \u003ccite>(Beth Schlanker)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Small But Mighty: Café la Haye, Sonoma: \u003c/strong>With just 30 seats and a tiny bar, this iconic Sonoma Plaza bistro also operates out of a closet-size kitchen. But oh, what wonders emerge under owner Saul Gropman’s watch. Chef Jeffrey Lloyd previously worked at Michael Mina, and his deft touch results in divine Cal-Med bites like filet mignon dolloped in roasted shallot-balsamic jus and anchovy butter, or crusted pork chop finished in mustard cream and chorizo butter alongside ricotta dumplings. Brilliant classic cooking at affordable prices in a contemporary, art gallery-style setting — that earns this gem a big place in our hearts. \u003cem>140 E. Napa St., Sonoma, 707-935-5994, \u003ca href=\"http://cafelahaye.com/\">cafelahaye.com\u003c/a>\u003c/em> (Photo by Beth Schlanker)\u003c/p>\n\u003cfigure id=\"attachment_128707\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128707\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg\" alt=\"Taco Tuesday: El Roy's, Petaluma\" width=\"1024\" height=\"675\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-800x527.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-768x506.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-1020x672.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-960x633.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-375x247.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/CC0814_BESTTACOTRUCK_CROWD_743916-1024x675-520x343.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Taco Tuesday: El Roy's, Petaluma \u003ccite>(Christopher Chung/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Taco Tuesday: El Roy's, Petaluma:\u003c/strong> More than a simple taqueria or a food truck, this family’s Mexican cooking is from the heart. Carnitas burritos are a must-try, but tasty sopes, tortas, and tacos are equally impressive. \u003cem>210 Edith St., Petaluma, 707-774-3738, \u003ca href=\"http://www.facebook.com/pg/elroysmexicangrillofficialpage\">visit on Facebook\u003c/a>.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128710\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128710\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg\" alt=\"To See Stars: Glen Ellen Star\" width=\"1024\" height=\"673\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-800x526.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-768x505.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-1020x670.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-960x631.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-240x158.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/cj0409_GlenEllenStar03-1024x673-520x342.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Woodoven Baby Carrots served at Glen Ellen Star in To See Stars: Glen Ellen Star \u003ccite>(CRISTA JEREMIASON / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>To See Stars: Glen Ellen Star: \u003c/strong>Hollywood types love Sonoma County for its natural beauty, world-class wine, and incredible food. That, and the fact that they mostly get left alone. Mostly. A favorite retreat seems to be Ari Weisswasser’s Glen Ellen Star, where the recognizable can sit and sup without a parade of paparazzi. Not to say that the food isn’t red carpet-worthy. Weisswasser’s wood-fired oven takes center stage, with freshfrom- the-garden roasted vegetable (we especially love the Brussels sprouts with brown sugar bacon marmalade), pizza, Tunisian brick chicken, and their own house-baked bread. \u003cem>13648 Arnold Dr., Glen Ellen, 707-3431384, \u003ca href=\"http://glenellenstar.com/\">glenellenstar.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128702\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128702\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg\" alt=\"Way Better than the Colonel: Backyard, Forestville\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0610_NORTHCOASTFOODWINEFESTIVAL_15_829975-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Way Better than the Colonel: Backyard, Forestville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Way Better than the Colonel: Backyard, Forestville: \u003c/strong>Everyone does fried chicken these days. Not everyone does it well. The secret to this Forestville outpost’s bird is a special brine, buttermilk, and secretly seasoned flour. There may also be unicorn dust involved. We love the moist inside and crispy exterior, and the fact that you can get some sort of fried chicken for brunch, lunch, and dinner — from a chop salad or sandwich to fried chicken and waffles with all the fixings. There are even to-go boxes with five or nine pieces, a seasonal side, biscuits, and honey butter. \u003cem>6566 Front St., Forestville, 707-8208445, \u003ca href=\"http://backyardforestville.com/\">backyardforestville.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128697\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128697\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg\" alt=\"Who’d Have Thought: Seaside Metal, Guerneville\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ0113_SEASIDEMETALCHOWDER_01_763928-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Who’d Have Thought: Seaside Metal, Guerneville \u003ccite>(Alvin Jornada)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Who’d Have Thought: Seaside Metal, Guerneville: \u003c/strong>You could schlep all the way to San Francisco, and stand in line hoping to get a seat at the very popular Bar Crudo. Or, you could scamper to our very own river town, and luxuriate in an easy feast at this ultra-stylish satellite salon from Crudo owners Mike Selvera and his partner/ twin brother Tim Selvera. Really. It’s right there amid the souvenir shops and friendly dive bars of Main Street. The SF-Guerneville menus are very similar, too, showcasing briny fresh oysters of all kinds, elegant chowder brimming with fish, shrimp, mussels, squid, bacon, and potato, and fancy plates like Arctic char glittering with wasabi tobiko and horseradish crème fraîche. \u003cem>16222 Main St., Guerneville, 707-604-7250, \u003ca href=\"http://seasidemetal.com/\">seasidemetal.com\u003c/a> \u003c/em>(Photo by Alvin Jornada)\u003c/p>\n\u003cfigure id=\"attachment_128724\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg\" alt=\"Wine Country Terroir: Russian River Vineyards, Forestville\" width=\"1024\" height=\"637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-800x498.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-768x478.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-1020x635.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-960x597.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-240x149.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-375x233.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/jb1122_rrvineyards_003-1024x637-520x323.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine Country Terroir: Russian River Vineyards, Forestville \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine Country Terroir: Russian River Vineyards, Forestville:\u003c/strong> At the crossroads between sea and pasture, river and hillsides, farm and forest, the two-light burg of Forestville has a unique Sonoma County terroir, and Russian River Vineyards’ recently revamped restaurant luxuriously showcases that special sense of place. Chef Ben Davies’ on-site farm is a staple for seasonal produce, but the menu pulls from throughout the region for fresh seafood, meat, and of-the-moment ingredients. His Friday and Saturday menus are four courses of surprises, or you can do a chef’s tasting of eight. The daily “estate” menu is simplified, with more casual but equally impressive warm or chilled items. \u003cem>5700 Highway 116 N., Forestville, 707-887-3344, \u003ca href=\"http://russianrivervineyards.com/\">russianrivervineyards.com\u003c/a> \u003c/em>(Photo by John Burgess)\u003c/p>\n\u003cfigure id=\"attachment_128712\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128712\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg\" alt=\"Wine List: Dry Creek Kitchen, Healdsburg\" width=\"1024\" height=\"683\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/dry-creek-kitchen-bar-1024x683-520x347.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Wine List: Dry Creek Kitchen, Healdsburg \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wine List: Dry Creek Kitchen, Healdsburg:\u003c/strong> More than 500 selections, including bottles from the private libraries and cellars of local winemakers, help earn this spot a perennial place on the Wine Spectator’s Award of Excellence. An insider secret: The Sonoma Neighbor menu is served Monday through Thursday, a $36, three-course prix fixe with wine pairing for an additional $18 – a steal in tony Healdsburg. \u003cem>317 Healdsburg Ave., Healdsburg, 707-431-0330, \u003ca href=\"http://drycreekkitchen.com/\">drycreekkitchen.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128715\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg\" alt=\"With Kids: HBG, Healdsburg\" width=\"1024\" height=\"779\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-800x609.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-1020x776.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-240x183.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HBGMIMOSA-1024x779-520x396.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">With Kids: HBG, Healdsburg \u003ccite>(Courtesy of Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>With Kids: HBG, Healdsburg: \u003c/strong>Great burgers and fries, a large fenced-in patio, top-notch Bloody Marys. Need we say more? Owned by one of Wine Country’s top chefs, Douglas Keane, this is everyday fare with a toque’s special touch. Grown up mac and cheese is worth the cost of admission alone. \u003cem>245 Healdsburg Ave., Healdsburg, 707-433-3333, \u003ca href=\"http://healdsburgbarandgrill.com/\">healdsburgbarandgrill.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128719\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg\" alt=\"Worth a U-Turn: Fremont Diner, Sonoma\" width=\"1024\" height=\"705\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-800x551.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-768x529.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-1020x702.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-960x661.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-375x258.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JB0421_FREMONT_CHAD_557814-1024x705-520x358.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth a U-Turn: Fremont Diner, Sonoma \u003ccite>(John Burgess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth a U-Turn: Fremont Diner, Sonoma: \u003c/strong>If you didn’t realize this tiny shack was there, on the edge of Hwy 12/121 vineyards and dairy fields, you’d zoom right by. But since you know this is where you get owner Chad Harris’ magical ranch cuisine, you hit the brakes, and zoom in for Nashville-style spicy fried chicken atop white bread, buttermilk biscuits ‘n’ gravy, or house smoked brisket. \u003cem>2698 Fremont Drive, Sonoma, 707-938-7370, \u003ca href=\"http://thefremontdiner.com/\">thefremontdiner.com\u003c/a> \u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128732\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg class=\"size-full wp-image-128732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg\" alt=\"Worth the Drive: Terrapin Creek, Bodega Bay\" width=\"1024\" height=\"682\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/terrapincreek233-1024x682-520x346.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Worth the Drive: Terrapin Creek, Bodega Bay \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Worth the Drive: Terrapin Creek, Bodega Bay: \u003c/strong>As if we needed any excuse to visit the beautiful waterfront burg that is Bodega Bay, this Michelin Star jewel beckons with extraordinary Cal-Asian cuisine that would wow even in a big city. To enjoy it in a serene, artsy hideaway makes it even more special. Chef-owners and husband-wife team Andrew Truong and Liya Lin impress with innovative fare like a salad of charred octopus, roasted cauliflower, Brussels sprouts, arugula, and toasted almonds zinged with fiery chili pepper aioli. Seafood is a signature, in fact, such as meaty sea bass paired with savoy cabbage, mushrooms, Delicata squash, and red rice in a splash of delicate fish fumet. \u003cem>1580 Eastshore Road, Bodega Bay, 707-875-2700, \u003ca href=\"http://terrapincreekcafe.com/\">terrapincreekcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_128725\" class=\"wp-caption aligncenter\" style=\"max-width: 780px\">\u003cimg class=\"size-full wp-image-128725\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg\" alt=\"Making a return after the fire: Sweet T's, Windsor\" width=\"780\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800.jpg 780w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-160x164.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-768x788.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-240x246.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-375x385.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-520x533.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-32x32.jpg 32w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JL0111_SWEETTS_SIGNAGE_589936-780x800-50x50.jpg 50w\" sizes=\"(max-width: 780px) 100vw, 780px\">\u003cfigcaption class=\"wp-caption-text\">Making a return after the fire: Sweet T's, Windsor \u003ccite>(Courtesy Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Making a return after the fire: Sweet T's, Windsor:\u003c/strong> Six months ago, Dennis Tussey was sifting through the ashes of his Fountaingrove restaurant Sweet T’s’ in search of whatever he and his wife Anne could salvage — a few dishes, some patio furniture, and a $25,000 barbecue smoker they recently purchased. Down but not out, the couple immediately began looking for a new space to call home. Now they’ve found it — in Windsor, where they will open the new Sweet T's in May. Their beloved pitmaster, George Ah Chin, will continue to work alongside them in the new location. The Tusseys have worked with the kitchen staff to rewrite the many recipes for Sweet T’s signature Southern dishes — from grits to ribs — and have had a staff of 12 working on the reopening. “We have such a faithful following,” says Tussey, misting up a bit, “We didn’t realize until after the fire, but we can go anywhere and people want to talk to us about the restaurant.” It never entered their minds, he adds, that Sweet T’s was done. “Our only thought was that we needed to come back. We want to put our employees back to work.” \u003cem>9098 Brooks Road S., Windsor\u003c/em>\u003c/p>\n\u003ch2>Crowd Pleasers\u003c/h2>\n\u003cfigure id=\"attachment_128749\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg class=\"size-full wp-image-128749\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg\" alt=\"The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park.\" width=\"1280\" height=\"854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-960x641.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/AJ1209_TONYSOFNORTHBEACH_02_672989-1-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">The New Yorker Pizza at Tony’s of North Beach at the Graton Resort and Casino in Rohnert Park. \u003ccite>(Alvin Jornada / The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Best burgers, best pizza…\u003c/strong>them’s fighting words, considering how many top-notch restaurants we have in Sonoma County, and how fiercely loyal food fans are to their regular hangouts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, there are spots where the staples truly shine, and if you haven’t yet tried these mouthwatering marvels, you owe it to yourself to skedaddle in right away. See if you don’t find some new favorites, too.\u003c/p>\n\u003cp>\u003cstrong>Burgers: Mike’s at the Crossroads, Cotati:\u003c/strong> Boasting 17 kinds of burgers, these big, beautiful, near half-pound monsters promise bliss for any appetite. Maybe you crave a Krush, topped in sautéed mushrooms, Swiss, onion, garlic, and Zinfandel glaze. Or you might want to fire up with the 987, sizzling with diced green chiles, jalapenos, black olives, onions, roasted red peppers, and pepper jack. Or you may dig in a bit daintier, with the Belle, topped in sautéed red onions, fresh basil, rosemary, and crumbled Nauvoo blue cheese. Whatever you choose, plan for crowds in the 10-table eatery with a dozen bar stools beneath an enormous mural of a bull’s head snorting, “One Mean Burger.” \u003cem>7665 Old Redwood Highway, Cotati, 707-665-9999, \u003ca href=\"http://mikesatthecrossroads.com/\">mikesatthecrossroads.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pizza: Tony’s of North Beach, Rohnert Park: \u003c/strong>Tony Gemignani became an international star for his San Francisco restaurants, and five years ago, he shared his magic with a new Tony’s at the Graton Resort & Casino. Featuring eight styles of pizzas made in four different ovens (wood-fired brick, gas brick, electric brick, and electric stone), the lengthy menu tempts with delicate, charred Napoletana, classic Italian/Americana, thin-chewy New York, thick and rectangular Sicilian, California thin-crust-style, and glutenfree pies. Portions are huge, flavors are rich and bold, and ingredients are premium, such as handcrafted mozzarella and burrata, San Marzano DOP tomatoes, and housemade sausage. A bonus: while you have to wait in line at the SF locations, the casino spot is still somewhat of a locals’ secret, with tables at the ready. \u003cem>630 Park Court, Rohnert Park, 707-588-7741, \u003ca href=\"http://gratonresortcasino.com/\">gratonresortcasino.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Japanese: Hana, Rohnert Park:\u003c/strong> It’s set in an unassuming strip mall, but open the heavy wood front door and you’ll discover chef-owner Ken Tominaga’s spectacular sushi, traditional wafu (pure, clean) cooking, and a truly impressive sake selection. Authentic cuisine shines in seasonal specialty fish like house-cured saba mackerel and kamatoro (succulent, fatty tuna), chawanmushi custard with shrimp and scallops, and prime steak sent out sizzling on a Mount Fuji stone. The raw wood décor and sommelier service adds to the elegance. \u003cem>101 Golf Course Drive, Rohnert Park, 707-586-0270,\u003ca href=\"http://hanajapanese.com/\">hanajapanese.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Mexican: Barrio Fresca Cocina Mexican, Sebastopol: \u003c/strong>This new spot in the Barlow blends casual, order-at-the-counter service with high-end regional dishes crafted from organic seasonal ingredients. That means owner Carlos Rosas features homemade GMO-free California corn tortillas and produce from local farms, resulting in captivating bites like red corn tortillas topped in potatoes, handmade chorizo, scrambled eggs, pumpkin seed, melted cheese curds, arugula, and salsa de chile Morita; or a pork belly torta smothered in chipotle aioli, pico de gallo, and peppery arugula. What’s not to love about such fancy food in such friendly surroundings, and extra warm touches like free homemade chips, salsa, and fiery hot sauce? \u003cem>6760 McKinley St., #120, Sebastopol, 707-329-6538, \u003ca href=\"http://barriobayarea.com/\">barriobayarea.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Wine Country Cuisine: Barndiva, Healdsburg:\u003c/strong> The sophisticated spot looks Sonoma Wine Country with its luxurious mahogany barn setting and lush garden patio. Chef Ryan Fancher sources Sonoma, too, with partner farms like Bellwether Farms, Early Bird’s Place, Mix Garden, and Preston Farm & Winery. California cuisine is creative and clean, shimmering in bites like crispy duck leg confit with marble potatoes, poached quail egg, olive tapenade, fennel, and haricots verts. \u003cem>231 Center St., Healdsburg, 707-431-0100, \u003ca class=\"vglnk\" href=\"http://barndiva.com/\" rel=\"nofollow\">barndiva.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Deli: Mac’s Deli & Cafe, Santa Rosa:\u003c/strong> There’s good reason this 1952 institution is the oldest continuing breakfast and sandwich café in Sonoma County. The mere thought of the sumptuous overstuff ed omelets and sandwiches get folks salivating, and anyone who can polish off an entire plate well deserves the happy food coma they’re guaranteed. Start the day with a lox, cream cheese, and onion omelet with crispy hash browns and pumpernickel toast, then segue into a hearty lunch of pastrami and egg salad on rye. It’s hard to beat the cheerful combo of a hot corned beef Sammy including a choice of salad and glass of tap beer, either. \u003cem>630 4th St., Santa Rosa, 707-545-3785, \u003ca href=\"http://macsdeliandcafe.com/\">macsdeliandcafe.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Pub Fare: Woodfour Brewery, Sebastopol: \u003c/strong>Yes, beer is a food group in Sonoma County, with its proliferation of craft breweries, many of which offer good eats, too. At this hip, lively place, brewmaster Seth Wood rotates beer styles and provide guest taps for other local producers. The kitchen takes the same jaunt, hosting pop-ups that lately have featured Mexican food. Really delicious Mexican food, like pork al pastor laced with chiles, sea bass tacos, bass ceviche, gooey cheese enchiladas, and fluffy chicken-green salsa tamales handmade by chef Maria. Just the thing to go with the brewery’s saison, farmhouse, and sour beers. \u003cem>6780 Depot St., Sebastopol, 707-823-3144, \u003ca href=\"http://woodfourbrewing.com/\">woodfourbrewing.com\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Vegetarian/Vegan: The Drawing Board, Petaluma:\u003c/strong> Eating plant-based foods is such a “thing” these days that chefs treat meatless cuisine as an art. Even kids and hardcore carnivores love it, when it’s done as masterfully as it is at this chic Petaluma bistro. Owner Rosie Wiggins artfully mixes in vegetarian/ vegan among other animal- protein dishes, sometimes crossing into hybrids like the signature carrot lox. The result is wow, bringing carrots smoked, rolled in nori and smoked sea salt (like salmon, see?), then baked and sliced atop veggie cashew cream cheese on toast with baby greens. \u003cem>190 Kentucky St., Petaluma, 707-774-6689, \u003ca href=\"http://tdbpetaluma.com/\">tdbpetaluma.com\u003c/a>\u003c/em>\u003c/p>\n\u003ch2>Best Butcher – It’s a Tie!\u003c/h2>\n\u003cfigure id=\"attachment_128750\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg\" alt=\"Charcuterie platter at Thistle Meats in Petaluma.\" width=\"1280\" height=\"904\" class=\"size-full wp-image-128750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-800x565.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-768x542.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1020x720.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1200x848.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-1180x833.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-960x678.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0717_THISTLEMEATS_38_840034-520x367.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Charcuterie platter at Thistle Meats in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Thistle Meats, Petaluma:\u003c/strong> With years of study as a salumist and butcher, chef Travis Day of Thistle Meats is a chef’s chef — working his way up the kitchen ladder with the kind of intense focus and passion that results in 25 journals filled with business plans and recipes, traveling to 20 countries with his chef’s knives and developing a resume that includes some of the best restaurants in the world. To say he’s obsessive about meat is an understatement. “I used to cure duck prosciutto in the rafters and stay up until 3 a.m. translating old French cookbooks,” Day says. With whole animal butchery, salumi, and the county’s best ham and roast beef sandwiches (which we don’t say lightly), Thistle is my choice for top butchery. \u003cem>160 Petaluma Blvd N, Petaluma, 707-772-5442, \u003ca href=\"http://thistlemeats.com/\">thistlemeats.com \u003c/a>\u003c/em> —Heather Irwin\u003c/p>\n\u003cp>\u003cstrong>Journeyman Meat Co., Healdsburg:\u003c/strong> Peter Seghesio of Journeyman Meat Co. looked to his Italian heritage, and studied whole-animal butchery and salumi-making in Italy before opening this gorgeous shrine to meat last summer. And certainly prime meats star at the combination butcher shop, salumi counter, and wine bar just off the Healdsburg Plaza. Still, I adore the fresh sausages the most, crafted from Seghesio’s family recipes and sizzled in the wood-fired oven behind the display counter. The pork beauties include lavish flavors like Sicilian-style Terrona imbued with Parmesan or Il Bustino, studded with bacon, all offered as sandwiches — or my favorite, in a trio selection on a wood board laden with mustards, arugula, and pickles. Hog heaven. \u003cem>404 Center St, Healdsburg, 707-395-6328, \u003ca href=\"http://journeymanmeat.com/\">journeymanmeat.com \u003c/a>\u003c/em>— Carey Sweet\u003c/p>\n\u003cfigure id=\"attachment_128751\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg\" alt=\"Journeyman Meat Co. owner Peter Seghesio chats with a customer.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-128751\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/JOURNEYMAN013_866407-520x347.jpg 520w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Journeyman Meat Co. owner Peter Seghesio chats with a customer. \u003ccite>(Chris Hardy)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Metholodogy\u003c/h3>\n\u003cp>Sonoma Magazine dining editor Heather Irwin, restaurant reviewer Carey Sweet, and senior food writer Diane Peterson – in collaboration with our team of editors – selected the 50 best restaurants in Sonoma County based on a year’s worth of restaurant visits, reviews, and chef interviews. We also sought opinions from some of the county’s notables to get a sense for their go-to local haunts. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This guide originally was published on \u003ca href=\"http://www.sonomamag.com/50-best-restaurants-in-sonoma-county-2018/\">Sonoma Magazine\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "7 Great Hole in the Wall Spots to Try in Sonoma County",
"title": "7 Great Hole in the Wall Spots to Try in Sonoma County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You know that one place that sells donuts and pho? Or that sandwich place with Tibetan dumplings on Monday your friend keeps talking about? Like most serious eaters, we love finding the weirdly wonderful, usually-ethnic strip mall joints and hidden culinary gems that offer up interesting and delish food for super cheap(ish).\u003c/p>\n\u003cp>Our quest for seven offbeat, indescribably interesting hole-in-the-wall-type spots started with a molcajete facial at \u003cstrong>Taqueria Molcajetes\u003c/strong> (1195 W. College Ave., Santa Rosa, 707-544-8280). For the uninitiated, molcajete typically refers to a large volcanic stone bowl that is heated to approximately the temperature of the sun. Meats, fresh cheese, cactus paddles, green onions, and seafood are mixed with a spicy chile stew and the whole steaming, sizzling, bubbling, furious thing is brought to your table. It will remain steaming, molten and bubbling for nearly a half hour as you are enveloped by a refreshing meat and vegetable-scented steam. You will be very tempted to touch the bowl with an adorable pig face just to see how hot it is. Do not do this. It is very hot. I have a blister on my pointer finger to prove that very point.\u003c/p>\n\u003cfigure id=\"attachment_128597\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\" alt=\"Molcajete Mixto in Santa Rosa.\" width=\"2000\" height=\"1367\" class=\"size-full wp-image-128597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1200x820.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-520x355.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Molcajete Mixto in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s taken months to finally get to Taqueria Molcajetes, but on my radar after several eaters sussed out their sizzling molcajetes. You won’t find advertising or sandwich boards, and no one has emailed me about their farm-to-table cuisine. The door is set into a dark and somewhat unwelcoming corner of the former G&G shopping center (it’s a Safeway now), Frankly, it’s hard to tell if the restaurant is open from the street. Inside the small doorway is a larger interior filled with throngs of people who come for their giant burritos.\u003c/p>\n\u003cp>I’m a fan of the molcajete, which here is easily enough for two starving linebackers or a family of 6 who are peckish. The popular Molcajete Mixto ($22) includes chicken, beef, pork, shrimp and nopales — pretty much everything but the kitchen sink, and there is a freakishly large amount of meat inside. The meal comes with fresh flour tortillas, beans, rice, salsa, guacamole and sour cream. If you break it down between four people, that’s less than $6 per person. With chips and the extensive salsa bar, you’ll go home full—and with glowingly refreshed skin.\u003c/p>\n\u003cfigure id=\"attachment_128594\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\" alt=\"Momos from MoMo Cafe in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momos from MoMo Cafe in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Monday Momos\u003c/h3>\n\u003cp>Sandwiches and bowls are the stock and trade of MoMo Cafe, frequented by nearby office park folks. But on Monday (and only Monday), the mom and pop deli serves up authentic momo — Tibetan-style dumplings filled with ground chicken, garlic, ginger and other spices. They’re cousins to potstickers, but these steamed and fried versions are a tasty treat to get over you start-of-the-week blahs. 385 Aviation Blvd., Santa Rosa, 573-0999.\u003c/p>\n\u003cfigure id=\"attachment_128595\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\" alt=\"Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Bulgogi at Bowl and Roll\u003c/h3>\n\u003cp>You’ll be lucky to find a table most afternoons at this combination sushi roll, ramen and Korean barbecue spot. There’s nothing all that ground-breaking, with fried apps like agedashi tofu ($3.95), chicken kaarage ($3.95), dumpling ramen ($.8.95) Korean-style rice bowls and American-style sushi rolls with plenty of fried stuff inside. What we love, though, is the simple Korean BBQ bulgogi ($9.95), strips of steak marinated with soy sauce, garlic and sesame oil served white rice. You’ll easily have some leftovers when paired with a roll ($5 to $11) or app. Simpler than a sit-down restaurant, and phone orders accepted. 1331 Guerneville Rd., Suite Q, Santa Rosa, 595-3772.\u003c/p>\n\u003ch3>Mango Shaved Snow Ice at Yo Panda\u003c/h3>\n\u003cp>Oh. My. Snow. Hawaiian shave ice just got bumped off our list of favorite things. Similar, but entirely different, shaved snow is a Taiwanese-style dessert made with frozen low-fat milk shaved into impossibly thin stacked ribbons of flavor. Mango snow topped with fresh mangos and sugar syrup makes for a crave-worthy summer treat. 925 Corporate Center Pkwy, Santa Rosa, 522-1388.\u003c/p>\n\u003cfigure id=\"attachment_128596\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\" alt=\"Thuan Phat Banh Mi Sandwich in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-128596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thuan Phat Banh Mi Sandwich in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Banh Mi at Thuan Phat\u003c/h3>\n\u003cp>Still one of the best Vietnamese banh mi, and a $3.75 a steal of a deal. There is exactly one tiny table inside, so take a hint and get it to go. Looking too long at the polka dot walls will give you a headache anyway. 3020 Santa Rosa Ave., Suite H, 889-3966.\u003c/p>\n\u003ch3>Tostilocos and Acai bowls at El Huerto Sonoma\u003c/h3>\n\u003cp>This newish Sonoma storefront with healthy food as its main mission is run by a local farming family, offering fresh-pressed juices and acai bowls, along with seasonal granola and fruit bowls. What we love is the contrast of trendy avocado toast for just $4.75 and “skin glow” pressed juices along next to Mexican classics like Tostiloco (Tostito chips, mango, jicama, cucumber, peanuts, tamarind candy and lime, $7.50) and mangonada. 19213 Sonoma Hwy., Sonoma, 934-8791.\u003c/p>\n\u003ch3>Flaming Cheese at Yia Yia, The Grateful Greek\u003c/h3>\n\u003cp>Just-opened at the former Yanni’s Sausage Grill in Penngrove, this tiny cafe is a little bit Yanni’s and a little bit Greek and a whole lot awesome. We’ve been huge fans of flaming saganaki since, well, forever. It’s almost impossible to find locally, so Popi’s Flaming Cheese on a pita or Italian bread ($7.95) is pretty much the best grilled cheese you’ll ever eat. Plus it’s flaming. The restaurant delivers to the nearby Penngrove Bar, so there’s that little perk. 10007 Main St., Penngrove, 664-5442.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"http://www.sonomamag.com/biteclub/7-great-hole-in-the-wall-spots-to-try-in-sonoma-county/#slide-1\" rel=\"noopener\" target=\"_blank\">Sonoma Magazine's Bite Club\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You know that one place that sells donuts and pho? Or that sandwich place with Tibetan dumplings on Monday your friend keeps talking about? Like most serious eaters, we love finding the weirdly wonderful, usually-ethnic strip mall joints and hidden culinary gems that offer up interesting and delish food for super cheap(ish).\u003c/p>\n\u003cp>Our quest for seven offbeat, indescribably interesting hole-in-the-wall-type spots started with a molcajete facial at \u003cstrong>Taqueria Molcajetes\u003c/strong> (1195 W. College Ave., Santa Rosa, 707-544-8280). For the uninitiated, molcajete typically refers to a large volcanic stone bowl that is heated to approximately the temperature of the sun. Meats, fresh cheese, cactus paddles, green onions, and seafood are mixed with a spicy chile stew and the whole steaming, sizzling, bubbling, furious thing is brought to your table. It will remain steaming, molten and bubbling for nearly a half hour as you are enveloped by a refreshing meat and vegetable-scented steam. You will be very tempted to touch the bowl with an adorable pig face just to see how hot it is. Do not do this. It is very hot. I have a blister on my pointer finger to prove that very point.\u003c/p>\n\u003cfigure id=\"attachment_128597\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg\" alt=\"Molcajete Mixto in Santa Rosa.\" width=\"2000\" height=\"1367\" class=\"size-full wp-image-128597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1200x820.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-1180x807.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_122914-520x355.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Molcajete Mixto in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s taken months to finally get to Taqueria Molcajetes, but on my radar after several eaters sussed out their sizzling molcajetes. You won’t find advertising or sandwich boards, and no one has emailed me about their farm-to-table cuisine. The door is set into a dark and somewhat unwelcoming corner of the former G&G shopping center (it’s a Safeway now), Frankly, it’s hard to tell if the restaurant is open from the street. Inside the small doorway is a larger interior filled with throngs of people who come for their giant burritos.\u003c/p>\n\u003cp>I’m a fan of the molcajete, which here is easily enough for two starving linebackers or a family of 6 who are peckish. The popular Molcajete Mixto ($22) includes chicken, beef, pork, shrimp and nopales — pretty much everything but the kitchen sink, and there is a freakishly large amount of meat inside. The meal comes with fresh flour tortillas, beans, rice, salsa, guacamole and sour cream. If you break it down between four people, that’s less than $6 per person. With chips and the extensive salsa bar, you’ll go home full—and with glowingly refreshed skin.\u003c/p>\n\u003cfigure id=\"attachment_128594\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg\" alt=\"Momos from MoMo Cafe in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128594\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0518_offbeat_115811-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Momos from MoMo Cafe in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Monday Momos\u003c/h3>\n\u003cp>Sandwiches and bowls are the stock and trade of MoMo Cafe, frequented by nearby office park folks. But on Monday (and only Monday), the mom and pop deli serves up authentic momo — Tibetan-style dumplings filled with ground chicken, garlic, ginger and other spices. They’re cousins to potstickers, but these steamed and fried versions are a tasty treat to get over you start-of-the-week blahs. 385 Aviation Blvd., Santa Rosa, 573-0999.\u003c/p>\n\u003cfigure id=\"attachment_128595\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/bulgogi-1024x700.jpg\" alt=\"Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa.\" width=\"1024\" height=\"700\" class=\"size-full wp-image-128595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-160x109.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-800x547.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-768x525.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-1020x697.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-960x656.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-240x164.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-375x256.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/bulgogi-1024x700-520x355.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulgogi Korean rice bowl at Bowl and Roll in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Bulgogi at Bowl and Roll\u003c/h3>\n\u003cp>You’ll be lucky to find a table most afternoons at this combination sushi roll, ramen and Korean barbecue spot. There’s nothing all that ground-breaking, with fried apps like agedashi tofu ($3.95), chicken kaarage ($3.95), dumpling ramen ($.8.95) Korean-style rice bowls and American-style sushi rolls with plenty of fried stuff inside. What we love, though, is the simple Korean BBQ bulgogi ($9.95), strips of steak marinated with soy sauce, garlic and sesame oil served white rice. You’ll easily have some leftovers when paired with a roll ($5 to $11) or app. Simpler than a sit-down restaurant, and phone orders accepted. 1331 Guerneville Rd., Suite Q, Santa Rosa, 595-3772.\u003c/p>\n\u003ch3>Mango Shaved Snow Ice at Yo Panda\u003c/h3>\n\u003cp>Oh. My. Snow. Hawaiian shave ice just got bumped off our list of favorite things. Similar, but entirely different, shaved snow is a Taiwanese-style dessert made with frozen low-fat milk shaved into impossibly thin stacked ribbons of flavor. Mango snow topped with fresh mangos and sugar syrup makes for a crave-worthy summer treat. 925 Corporate Center Pkwy, Santa Rosa, 522-1388.\u003c/p>\n\u003cfigure id=\"attachment_128596\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg\" alt=\"Thuan Phat Banh Mi Sandwich in Santa Rosa.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-128596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/hi0316_thuanphat_banhmi_low-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thuan Phat Banh Mi Sandwich in Santa Rosa. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Banh Mi at Thuan Phat\u003c/h3>\n\u003cp>Still one of the best Vietnamese banh mi, and a $3.75 a steal of a deal. There is exactly one tiny table inside, so take a hint and get it to go. Looking too long at the polka dot walls will give you a headache anyway. 3020 Santa Rosa Ave., Suite H, 889-3966.\u003c/p>\n\u003ch3>Tostilocos and Acai bowls at El Huerto Sonoma\u003c/h3>\n\u003cp>This newish Sonoma storefront with healthy food as its main mission is run by a local farming family, offering fresh-pressed juices and acai bowls, along with seasonal granola and fruit bowls. What we love is the contrast of trendy avocado toast for just $4.75 and “skin glow” pressed juices along next to Mexican classics like Tostiloco (Tostito chips, mango, jicama, cucumber, peanuts, tamarind candy and lime, $7.50) and mangonada. 19213 Sonoma Hwy., Sonoma, 934-8791.\u003c/p>\n\u003ch3>Flaming Cheese at Yia Yia, The Grateful Greek\u003c/h3>\n\u003cp>Just-opened at the former Yanni’s Sausage Grill in Penngrove, this tiny cafe is a little bit Yanni’s and a little bit Greek and a whole lot awesome. We’ve been huge fans of flaming saganaki since, well, forever. It’s almost impossible to find locally, so Popi’s Flaming Cheese on a pita or Italian bread ($7.95) is pretty much the best grilled cheese you’ll ever eat. Plus it’s flaming. The restaurant delivers to the nearby Penngrove Bar, so there’s that little perk. 10007 Main St., Penngrove, 664-5442.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"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": {
"site": "radio",
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},
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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": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"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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"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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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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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"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
},
"link": "/podcasts/hyphenacion",
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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": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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